RICHNESS IN CHEESE.

Waikato Times, Volume XXIV, Issue 2014, 4 June 1885, Page 4

RICHNESS IN CHEESE.

As in milk, so in cheese, richness is sup pcned to be measured by the amount of of fat in the goods, but this is not true, especially with cheese. Fat is one clement in the value of cheese, but it is f.n fiom boiiiL? the only or even principal ele ment of the quality in cheese w Inch gw.cn it the ci edit of being rich The condi tion of the casein, or cheesy matter, which cheese contains, is what, moie than anything elso, dttorminns the ques tion of richness, and this> condition 18 dependent on the static to which the curing of the cheese has ad\ anced. The changes which occur in the cunng of cheese arc not generally rightly understood. They arc supposed to consist in drying down the green cheese to a certain consistency. It was with this understanding that a Bostonian, who was the owner of a. patent drying process, suggested to us the propriety of employing his imention in cheese factories, as it would 1 educe the curing of cheese to a few hours' time, in place of the weeks and sometimes months now required, Cheese makers often take the name view of the curing of their cheese, as wo know by thcii speaking of then- cm ing rooms as "drying rooms." Drying, however, is no part of the curing of cheese. It is, in fact, detrimental to curing, as the more the cheese is dried the slower its curing tfoes on. The actual changes which occur in curing cheese — those which contribute to its so called richness— consist in progress towards a soluble condition of its cheesy matter. These changes are brought about by the action of the rennet employed in curding the milk, and are analogous to those which take placo in the digestion of food in the stomach. The particles of curd gradually lose their affinity for each other, so that they separate easily, and when mixed with sufficient water, separate fully from each other and become liquid. When a cheese is first made its curd is nearly insoluble in water, and if cured by drying only, it becomes tough and hard ; and, though it may be rich in fat, it will be pronounced a poor cheese. In curing cheese is is necessary to presenc its moisture, since a sufficient quantity of moistuie is essential to the efficient action of thi rennet in disintegrating the curd. As this process goes on, the curd grows moio and moie tender and friable, and with sufficient moisture, glows moiv and more soluble, plastic and rich. As thi9 change progresses, the curd ia renlly being digested by the rennet it contains, so that a well cured cheese is one in which the artificial digestion, so to call it, ia carried so far that when eaten but little will be required on the part of the human stomach to dissolve and finish its digestion. It is thu semi-soluble condition of cheese, which is brought about by proper curing, that makes it appear tender instead of tough, and plastic, rich, and soluble instead of elastic and poor and insipid. The palate appreciates this advance in the werk of digestion, and instinctively relishes and prefers cheeso bo cured. Fat takes an impoitant part in tins recognised richness, and aids in bringing itabout, but no more than water, if it does as much. Water is absolutely essential to richness in cheese, especially to its tarly development. It is, in fact, better for a cheese to Jack fat than to lack moisture. The most fancy and desiiablc cheose contains not less than one thud water. It may be fancy with a considerable less percentage of fat. — National Live Stock Journal, Chicago.

" An' they tell me you've got a glass eye," said an old woman to an acquaintance whom she had not seen for sonic time. "Yea, got a glass eye." "Can you see onten it ?" "0h.n0." "Why.it looks like you oughter see through it, the glass 13 so clear. Why don't you get ono ao tiausparent that you can sec thiough it ?" As early as the time of Alexander 11. of Hcotl.uid, a man who let weeds go to seed on a farm was declared to be the king's enemy. In Denmark farmers .are comj>clled to destroy all weeds on their premises. In France a man may prosecute his neighbour for damages who permits weeds to go to seed which may endanger neighbouring lands. " TitDsT men and they will be true to you," says Emeroon. We showed this to a respectable grocer. lie grew livid w ith rage, aei7cd a club, and wanted to know •where that Emerson fellow lived. We did not tell him. At the funeral of a woman in Alabama the other day, a neighbour in attendance, feeling called upon to say something sympathetic to the afflicted husband, kindly remarked, " You've got a splendid day for the funeral !" As innocent old farmer weighed the butter he sold to his grocer with pound bars of soap that he bought of him, and it turned out that the butter fell shoit 3 o/. to the pound ; but the grocer didn't make a public row about it. A well known sporting man went to lia\ c a tooth stopped. The dentist advised him to have the tooth taken out, and aisuied him that he would feel no pain if ho took laughing gas. "But what is the effect of the gas?" asked the man. "It simply makes you totally insensible," answered the dentist; "you don't know anything that takes place,." The man submitted, but, just previously ;o the gas being administeied, he put his hand into his pocket and pulled out his money, "Oh, don't tiouble alout that now !" .said the dentist, thinking he was going to be paid his fee. "Not at all," icmaked the patient; "I was simply going to see how much I had before the gas took effect." Home. — " You &eem in a bad fix," said a philanthropist to a man sitting on the kerbstone looking much depressed in apirits. " Not »o awful bad as I might be," wajj the reply "Have you no home'" "Oh, }es, I've got one." "Why don't you go thore, then?" "Because I dont want to." "But yon should, for the poet says, 4 be it ever ao humble, there's no place like home.'" '• and right the pout was, too. I was at home not an hour ago, and the house was turned upside down, all the beds out of the windows, and the fnrniture in the coineia, and my wife with a dish rag about her head, and the child) en so dusty you roulrtn t ele.in 'em with a feather biush, and the hired girls raising Sam Hill, and four niggers beating carpets, and the papei hangers at work, and the window cleaner with a hose turned on, and no dinner and no prospect of any, and the deuce to pay generally — Oh, you and the poet are shouttn', and you'er mighty right too, there's no place like home. A High Churchman and a Scotch Presbytei lan had been at the same church. The former asked the latter if he did not ike the "introits." "I don't know what an mtioit is," was the reply. " But lid you not enjoy the anthem?" said the Jhuichman. " No, I did not enjoy it at 11." "I am vuiy sorry," said the /hurchman, ''because it was used in the sarly chinch ; in fact, it was originally nng by David." " Ah," said the Scotohnan, "then that explains the scripture, can understand why, if Da\id sung it t that time, Saul threw his javelin at rim." " Pleasr, mnm," said Bridget, " I've omo to gi\c ye^ notice." Mistress — • 'Why, Briget ! What do you mean? laven't you always been treated well, nd haven't you more privileges than lost domestics ?" Bridget — " l'Vaps I aye, mum ; but ever since I've been ere, I've noticed that all the magazines 0 into the parlour,an' it's not until iveryody in the house has rid 'em that we ees wan of 'em in tho kitchen. All me rinds be talkin' of the issays an' the tories an' tho paapers, an' I feels like a 001 not to be able to talk intilligently rid me company." A Good Account — " To sum it up, six lonp ears of bed-i idden sickness and suffering, costing 10 per jear, total £240, all of winch was ;oppcd by three bottlei of American C j's [cp Bitters taken by my wife, who his done er own house work for a year since without the issofaday, and I want everybody to know it >r,tb»kb«Bplt."— Je«"» Wmwj, Butl«r. tmd.