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.  It is an article, which, although possessing a large proportion, of nutritive material, is very difficult of digestion, and the use of which is very questionable, not only for this reason, but because it is very liable to contain a poison called tyrotoxicon, capable of producing most violent and indeed fatal results, according to the remarkable researches of Prof.  Vaughan of Michigan University.  This poison is sometimes found in ice cream and custards, cream-puffs, etc., made from stale milk or cream.

It is much better to use milk in its fresh, natural state than in any of its products.  Made into either butter or cheese, we lose some of its essential elements, so that what is left is not a perfect food.

RECIPES

HOT MILK.—­Milk is more easily digested when used hot.  This is not due to any marked chemical change in the milk, but to the stimulating effect of heat upon the palate and stomach.

To prepare hot milk, heat it in a double boiler until a wrinkled skin appears upon the surface.  In the double boiler it may be kept at the proper temperature for a long time without difficulty, and thus prepared, it forms one of the most healthful of foods.

Milk, either cold or hot, should be taken a few sips only at a time, and not be drank in copious draughts when used in connection with other foods at mealtime.  It will then coagulate in the stomach in small flakes much more easily digested than the large mass resulting when a large quantity is swallowed at a time.

DEVONSHIRE OR CLOTTED CREAM.—­This is prepared as follows:  Strain the milk as it comes fresh from the cow into a deep pan which will fit tightly over a kettle in which water can be boiled, and set away in a cool well-ventilated place, where it should be allowed to remain undisturbed from eight to twelve hours or longer.  Then take the pan up very carefully so as not to disturb the cream, place over a kettle of water, heat to near the boiling point, or until a rim of bubbles half an inch wide forms all around the dish of milk.  It must not, however, be allowed to boil, or the cream will be injured.  Now lift the pan again with equal care back to a cool place and allow it to stand from twelve to twenty-four hours longer.  The cream should be a compact mass of considerable thickness, and may be divided with a knife into squares of convenient size before skimming.  It is delicious for use on fruit and grains.