It is sometimes found to disagree with the stomach, but usually because looked upon as drink and not as real food, the usual supply of which is taken, forgetful of the fact that a glass or two of milk contains as much nourishment as two-thirds of the average meal.

The nitrogenous matter in milk is known as caseine, and it is this which principally forms cheese.
CHEESE is commonly considered only a relish, but is in reality one of the most condensed forms of nitrogenous food; and a growing knowledge of its value has at last induced the Army Department to add it to the army ration list.

Mattieu Williams, after giving the chemical formulas of caseine and the other elements of cheese, writes; "I have good and sufficient reasons for thus specifying the properties of this constituent of food.

I regard it as the most important of all that I have to describe in connection with my subject,--The Science of Cookery.

It contains, as I shall presently show, more nutritious material than any other food that is ordinarily obtainable, and its cookery is singularly neglected,--practically an unknown art, especially in this country.