Dear A.Your Cheese is the best I ever tasted; Mary will tell you so hereafter.

Cheese is a product of milk prepared by separating the casein, with more or less of the cream, according to the manner in which it has been prepared, from the other ingredients of the milk.

"The cheese made of cows' milk is the most agreeable to the taste but the most difficult to digest: next, that of ewes' milk, while the least agreeable in taste, but the most easily digested, is that of goats' milk.

Nay, more;perhaps Cheese itself is but Chalk, in its incipient stages of development,with the tenantry already secured, however, that make it so lively inside.

(1)Gehazi, because a cheese should never be a dead white, like Gehazi the leper.

The cheese, the rye bread, and the salad were beyond cavil; and the coffeeof Monsieur Duchanel's bestmade all things complete.

The rhyme also furnished the reason for the first course, which was most suitably bread and cheese, only the bread was in the form of buttered rounds of toast and the cheese was a delicious Welsh rarebit, accompanied by coffee or gingerale.

And this cheese and crackers isn't half way bad, even if it is pilot biscuit.

The cheese, when made and sent to market, fluctuates of course in price: it may be as low as fourpence a pound wholesale; it may go as high as sixpence.

" Under May he furnishes us with a second and not less appetising menu: "Butter and sage are now the wholesome Breakfast, but fresh cheese and cream are meat for a dainty mouth; the early Peascods and Strawberries want no price with great Bellies; but the Chicken and the Duck are fatted for the Market; the sucking Rabbet is frequently taken in the Nest, and many a Gosling never lives to be a Goose.

To pound cheese is an economical way of using it, if it has become dry; it is exceedingly good spread on bread, and is the best way of eating it for those whose digestion is weak.

Gloucester cheese is much milder in its taste than the Cheshire.

But that cheese is the finest which is ripened without any artificial aid, is the opinion of those who are judges in these matters.

Before the cheese became an important article of commerce these were natural caverns, such as are everywhere to be found in this calcareous formation, but now they are really cellars which have been excavated to such a depth in the rock that they are to be seen in as many as five stages, where long rows of cheeses are stacked one over the other.

Cheese was tenpence; potatoes from five to ten shillings a bushel.

The famous Stilton cheese is another speciality of this quiet and interesting town, or of its immediate neighborhood.

CHEESE is the curd formed from milk by artificial coagulation, pressed and dried for use.