Page:Collier's New Encyclopedia v. 02.djvu/507

LEFT CHECKERS 443 CHEFOO CHECKERS or CHEQUERS, (also called Draughts), a game played by two persons on a board similar to that used in playing chess. Each player has a set of 12 pieces, consisting of small, round, flat disks, made of wood or ivory; one set being black and the other white. The pieces must all be placed on the same color on the board, in alternate fours in the first three rows before each player. The pieces must move only one square at a time, diagonally and forward. If an opponent's piece stands in the way, there is no retreat — the player must either advance or take his adversary's piece. A piece can only be taken, how- ever, when there is a vacant space di- rectly behind it; the attacking piece is lifted over and placed on this vacant square, while the piece leaped over is re- moved from the board. The object is either to take all the adversary's pieces, or to hem them in so that he cannot play. The game increases in interest to- ward the close, as those pieces that reach a vacant square on the adversary's king row become kings (or, as some style them, queens), that is, their power is doubled, and they can move backward or forward to all parts of the board. The game of checkers does not require so much science as chess, but it is a fa- vorite recreation with a great number of people. In France it is called Les Dames, probably on account of its al- ways having been very popular with ladies. CHEDUBA, or MANATJNG, an island in the Bay of Bengal, belonging to Bur- ma, about 25 miles off the coast of Ar- racan; length and breadth, each about 15 miles; area, about 300 square miles; pop., 8,534. The soil is fertile and pro- duces tobacco, rice, indigo, pepper, etc. Petroleum is also found. Pop., about 35,000. CHEESE, the curd or caseine of milk, with variable quantities of butter and common salt, pressed into molds and rip- ened by keeping. The various kinds of cheese differ chiefly in the mode of man- ufacture, the amount of fat which they contain, and in the flavor, which is due partly to the food, and partly to the breed of the animal. In this country, and in England, cheese is made from the milk of the cow, but on the continent of Europe it is made from goat's milk and ewe's milk, while in Arabia it is prepared from the milk of the camel and the mare. There are three kinds of cheese, viz., whole-milk, skim-milk, and cream-cheese. Whole-milk cheese is made from un- skimmed milk and contains from 20 to 40 ■oer cent, of fat or cream, and 30 to 50 per cent, of caseine. Skim-milk cheese is poor in fat, containing from 1 to 4 per cent. Cream-cheese contains from 60 to 70 per cent. Authorities differ as to the dietetic value of cheese, some affirming that it is very indigestible, while others assert that it assists digestion. Its digestibility, however, varies with its age, its texture, and its composition, and it is possible that it may produce different effects on different persons. Cream-cheese is more digestible than any other kind of cheese, owing to its containing less caseine. Cheese is rarely adulterated. To suit the public taste it is frequently colored with annatto, or some other vegetable color, and so long as the coloring matter is not injurious, it cannot be considered an adulteration. There were in the United States in 1919 about 2,100 cheese factories. The production was 26,256,549 pounds of cheese, made from whole milk; 276,674 pounds made from part skimmed milk; and 528,067 pounds made from full skimmed milk. The production of special cheese included 2,629,450 pounds of Swiss cheese; 2,462,945 pounds of Buck and Miinster cheese; 748,086 pounds of Lim- burger cheese; 1,895,083 pounds of cot- tage, pot, and baker's cheese; 376,972 pounds of cream and Neuchatel cheese; and 279,230 pounds of Italian cheese. CHEETAH, or CHITA, an East In- dian name for felis jubata, the hunting leopard. CHEFOO, or CHI-FU (properly the name of the European colony of the Chi- nese town of Yen-Tai), a treaty port on the N. side of the peninsula of Shan- tung, at the entrance to the Gulf of Pechili, in which it is the only port that remains open throughout the winter. The foreign quarter is in some sense a colony of Shanghai, and, having the best climate of all the treaty ports, it is much resorted to by convalescents. The port has developed into an important coaling station. As a market for foreigrn man- ufactured goods, particularly English cotton yarn and American sheetings, Chefoo is of considerable importance. The principal articles of import besides those mentioned are sugar, paper, iron, edible seaweed, and matches. The chief exports are silk, straw-braid, bean-cake, and vermicelli. The Chefoo Conven- tion, which settled several disputed points between China and Great Britain, and extended certain commercial advantages to the latter country, besides throwing open four new treaty ports, was signed there Sept. 13, 1876. The port was the scene of a naval demonstration in 1900, when British and American warships