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 by scientific effort in the direction of using the proper ferments. These soft cheeses made in Connecticut were of good quality and had something of the flavor and type of the Camembert itself, though it was not difficult for even a novice to distinguish the two varieties from one another.

These studies above referred to have resulted in a marked degree of progress in the knowledge of the real changes which take place in the ripening of cheeses. The officials in charge of the work differ somewhat with the author in respect to the character of the product, claiming that the making of Camembert cheese is not dependent upon uniform conditions obtained only in certain localities but rather on securing the proper cultures and conditions which are possible almost anywhere. The fact of the case is that the cheeses made at the Connecticut station are probably made under much more scientific conditions and much more rigid control than the real Camembert cheese made in France. The success which attended these efforts is only a proof of the statement made above that the introduction of these processes for making fancy cheeses in this country will doubtless result in the development of types of American origin of peculiar flavor and quality. Such cheeses when properly named and not confused with those of foreign origin will become quite as familiar and well known, both at home and abroad. (Bureau of Animal Industry, Bulletin 82, 1906.)

Sage Cheese.—The consumption of the variety of cheese known as sage cheese is not very large at the present time in the United States and is restricted to certain localities, yet it is rapidly growing in favor. Consumers who are accustomed to it are willing to pay a larger price for it than for ordinary cheese. Sage cheese is made exactly in the same manner as that described for the manufacture of Cheddar. The flavor of sage is imparted in three different ways, first, by adding the sage extract or tea to the milk; second, by adding the extract to the curd before salting; third, by adding the sage leaves to the curd before salting. The latter method is found to be the most satisfactory requiring the least amount of sage to give any definite flavor. Three ounces of sage leaves are found to be sufficient to flavor the curd from 1000 pounds of milk. The stems and impurities of the sage leaves are carefully removed and the leaves ground to a fine powder before mixing with the curd (Michigan Board of Agriculture, 1904).

Principal Cheeses of England.—The principal English cheeses are Stilton, Cheshire, Cheddar, double and single, Gloucester, Derby, and Leicester. According to Dr. Voelcker, the finest flavored cheese is Cheshire, which differs from any other in being made from milk which is perfectly sweet, and some authors think its peculiar aroma is due to this fact. On the contrary, the more general opinion is that the best cheeses are made from milk slightly sour rather than that which is perfectly sweet.

Cheshire cheese is manufactured by mixing the evening milk, which is