cheese
(as regards albuminous foods, in place of meat, eggs, and fish) has
come recently into vogue, because promulgated by Dr. Haig, the
well-known authority on uric acid, and its prevention. He pronounces
thus : " there is one animal food—namely milk, and its products, as
Cheese—which develops little, or no uric acid." " Cheese contains more
albumen than any other of the ordinary foods ; it should be taken early
in the meal, and well distributed through breadstuffs, or vegetables.
It should be carefully masticated; and, if the teeth are bad, it should
be grated. Those persons who live on mixed foods rarely require to take
more than one or two ounces of cheese in a day." " But even with such a
careful, well-considered diet," says Dr. Haig, " some time must elapse
before the evils results of the former system of living will have
become entirely cleared away." He mentions as long as eighteen months,
or two years, before the system will be quite free from this persistent
uric acid, and its hurtful effects.
To
make good Cheese it is essential that sweet new milk shall be used, not
milk which by " turning,"—as in hot weather,—has become spontaneously
curd, and whey. The new milk is to be curdled by adding Rennet, (got
from the stomach of a calf)—a ferment which turns the milk-sugar into
lactic acid, and this causes the casein (or clot) to separate itself
from the whey. A junket is made after the same fashion.
Mr.
Otto Hehner, the well-known analytical chemist, and food expert, says :
"A proper admixture of soft ripe cheese and bread, with water, contains
everything which a human being requires in the way of food. Weight for
weight cheese is at least twice as nourishing
