A cheese of twenty pounds weight contains as much food as a sheep weighing sixty pounds, as it hangs in the butcher's shop.

In Dutch and factory cheeses, where the curd has been precipitated by hydrochloric acid, the food value is less than where rennet is used; but even in this case, it is far beyond meat in actual nutritive power." BUTTER is a purely carbonaceous or heat-giving food, being the fatty part of the milk, which rises in cream.

It is mentioned in the very earliest history, and the craving for it seems to be universal.

Abroad it is eaten without salt; but to keep it well, salt is a necessity, and its absence soon allows the development of a rank and unpleasant odor.

In other words, butter without it becomes rancid; and if any particle of whey is allowed to remain in it, the same effect takes place.
Perfect butter is golden in color, waxy in consistency, and with a sweetness of odor quite indescribable, yet unmistakable to the trained judge of butter.