All good dairymen and energetic Boards of Health now insist upon dairy herds being tested for tuberculosis, and the killing, or weeding out, of all cows that show they have the disease.
[Illustration: MILK INSPECTION AT THE RETAIL STORE It is well to have the quality and purity of the milk tested just before it goes to the consumer, but it is far more important that it should be examined by State Inspectors at the dairy farms.] Cheese.

Cheese is the curd of milk squeezed dry of its liquid (_whey_), salted, pressed into a mould, and allowed to ferment slowly, or "ripen," in which process a considerable part of its casein is turned into fat.

It is a cheap, concentrated, and very nutritious food, and in small amounts is quite appetizing.

But unfortunately, the acids and extracts which have formed in the process of fermentation and ripening are so irritating to the stomach, that it can usually be eaten only in small amounts, without upsetting the digestion.

Its chief value is as a relish with bread, crackers, potatoes, or macaroni.