HOW TO
r
EMBERT CHEESE
The Secret of the Bug or Mould
That Gives it the Flavor
Now Discovered
A SPECIAL STARTER IS USED
Directions Which, It Is Asserted, Will
Triable American Dalrytrcn to Mrks
Better Camembert Than Is Pro
duced In France.
Aftpr several months pr-.rrh nt Oip
Storrs Agricultural Station for tlie
but; or mould that rIvps Camembert
Cheese Its dlstingulHhlng flavor, It Is
imiiouncrd that tho sorrrt has t.ern
discovered. It Is dpclared that by fol
lowing directions American dairymen
can make bettpr Camembert cheese
than Imported.
The t'nited States Depr.rtinent of
Apriciilture has been heliiin In the
experiment nnd spot-Inlets linve bun
fent to Kuropp to study t!io cluese
f:ic iivfp't there. i t!io '"'.vie'"" 0:1
trut.t largely to litck !o !nin o'.t V;: lr
best Caiueiub'Tt, the scir-:t i-t--' lore
linv eliminated chatu e In the pvoi"?is
Hint they have evolved, : ;i th-it the
ordinary dairyman can, if he fol'tnvs
direction, turn out perfoi t c'.-.fe xs.
The milk Is heated to 5 de.vivos
Fahrenheit end a starttv is ut;d;d.
Just here comes the first (iivpr;-( tt: e
from the usual method v..: :lnye.l in
cheese making. In chee?e end butler
making some homemade starter, such
ns buttermilk or sour milk. Is general
ly used In the ordinary dairies, but
In order to get good Cumembert re
Full the Storrs cheese makers have
prepared a special starter.
After giving the usual directions as
to getting the curd ready and Into the
forms and the salting process the
cheese makers then take up tho new
features In Camembert cheese malt
ing that distinguishes this variety
from other soft cheeses. While the
French cheese makers do not Inocu
late their cheese with mould, but de
pend upon natural conditions, the
American cheese makers rely on the
Introduction of two moulds to deliver
the Camembert flavor.
Then the American Camembert
cheeses are ready for ripening, the
most Important part of the process.
Two ripening rooms are necessary.
The first must have an atmosphere
nearly saturated with moisture and
kept at a temperature of from about
60 to 62 degrees Fahrenheit. The see
find room is kept somewhat cooler,
from 66 to 60 degrees Fahrenheit
Both rooms must be equipped with a
cooling apparatus for use in summer.
The other equipment of the room fa
cilities only shelves on which the
rtieosea are to ripen.
During the first week there is Hi
de ripening and the cheese remains h
form of a hard curd. The surface
often becomes slightly slimy and some
c&Rnge in the color can be noticed.
Toward the end of the first week the
mould can be seen upon looking close-
During the second week the motile"
fevers the cheese completely, giving
tt a snow white, cottonlike nppear
nee. The white coat of mould turne
at a gray green in from two to four
iitt-3, and the cheese then begins to
-uow actual ripening. The cheese
Rrows softer Just under the coat of
mould, and In this way ripens toward
the centre.
Just here the American makers
have had to depart from the proced
ure followed by the French cheese
makers. The cheeses In France are
often left to ripen, just as they are
In the ripening room, while In this
country, where the air is considerably
drier; the cheese experts have been
obliged to wrap the cheeses during the
second week In tinfoil or parchment
paper to prevent hardening and evap
oration, which checks the growth of
the mould and promotes the growth
of other organisms.
The flavor of the cheese can be
much affected by the kind and time of
wrapping. If a cheese with a strong
flavor is desired the makers wrap up
the cheese when It is slightly covered
with mould, while when a mild flavor
is wanted they wait until the growth
of mould is luxuriant and has turned
blue. The cheeses wrapped in tinfoil
develop stronger flavors and softer
texture than those wrapped in paper.
When the cheeses are ready to be
wrapped they are put into small
round boxe3 such as the imported
cheese generally comes to this conn
try In and are then transferred to the
second ripening chamber. During the
third week the ripening proceeds rap
Idly, and the choeses become one-half
to two-thirds ripe. On the surface
slimy reddish spots appear and the
cheese begins to give off the charac
teristic Cumembert odor. Between
the third and the fourth week the
hard curd in the centre disappears
and the cheese is of a creamy, wax
like texture and has the delicious flav
or that connoisseurs like.
Dealers who make a specialty ot
this variety of cheese frequently have
a cellar in which to ripen their Cam
embert, while others let them ripen
on the shelves of their shops or sell
them unripe, or, even worse, over
ripe. That's where the American
cheese makers, It is asserted, will
have tho advantage over the fornlijn
t rs in that the American Camomborl
can be almost entirely ripened In the
heet;e factory before being sent out
"' the customer.
ItlHilL UH!1
IS 3TRANGE CHINE8S ANIMAL.
The Takln 8eems Moose, Yak, Ante
lope and Qoat Combined.
Strange to contemplate is' the
Chinese takln, first of its kind ever
brought to the shores of the United
States, which was placed on exhibi
tion, stuffed, In the American Muse
us of Natural History. As far as Is
known to Mason Mitchell, one of the
American consuls in China, who pre-
The Takln, or Chinese Buffalo.
Ktntcd the spec imen to the Institution,
he is the only Caucasian who has ever
seen o;ie on its native crass.
Tho takin, or Chinese buffalo, which
row adorns tho museum. Is about the
'l:-e of a Jersey cow, and It car.not he
.:l that he bears much resemblance
' the American bison. Ills bot'y and
!e!-S KURfteut thp nutclopo I'tlll
t';e ko'U, his back Is like that of a
:ik and hU he ul, which is surround--'1
by ciir. in; horns, has the bul;,:ns
re e Which HUK!'3HtS that of the
v.-. o:-e. Tho takin has hoofs which
:t; e purled nr.d his ways are like tlose
of tho goat. Ho is a rather heavy mil
:i;ii, yet he spends his time In the
.ve-.iern mountains of the Sze-Chuan
rrivince, where hp gets about anions
Lh? craj;.s as lightly aa does the big
horn of the Rookies. He Is strong
and able-bodied and'ln a fight can c'v
a fciiod account of himself.
The hide of tho takln which wai
sent here was dry and as hard as iv
bo rd, and Mr. Flggins, chief taxider
mist of the museum, had a long stru.
gle with It in getting it into proper
form, but by following the hair pat
terns ho has been enabled to present
the skin with all the distinction which
ar animal of such complicated ana
tomy deserves.
The hoofs of the creature are very
hard and have grooves and scratches
In them, which Indicate that he was
well accustomed to making his agile
way over the sharp rocks in his native
province.
Saturdays.
To-day, within the galley's hold.
We yearn for Naples far away,
The vision of the Matterhorn
Is calling to our hearts to-day.
Thus, longingly, we strain and swat
From daybreak to the fading sun
A struggling horde that plays the
game
For prizes when the work Is done.
Ah, yesterday we yearned the spme
For Saturday to come once more!
All week within the stuffy school
We conned our lessons o'er and o'er.
"Amo, amas. amat." we droned.
And bounded Chile on the map,
But over all we heard the croon
Of rivers where tho billows lap.
Ho! Saturday would set us free
To wander by the bayou's brim,
To lish for lunkers at the bridge
With Stubble and with Fat and
Slim.
Ah. when the sun rose in the east
And mother called us from our bed
Vie did not drop to sleep again,
Uut heard, the first time, what she
said.
Then off to loin our haonv crew.
How gladly, joyously we sped;
AM as we chorused by the way
Our faithful Tiger barked ahead.
Oh, those were days worth hoping
for.
Worth slaving for, when work was
through
For what in Switzerland or France
Can yield the happiness we knew!
Ah. Saturdays of youth! Thy Joy
Sweeps back with mocking voice of
scorn
And scoff. i at us each week-end day
When carols wake the timid dawn;
For what vacation Is bo sweet
As that we knew In childhood, pray,
When gladsome as a meadowlark,
We "went a-flshin'" Saturday?
Bryon Williams, in Washington
Star.
Many Physicians In New York.
One physician out of every twenty
one in the United States lives In New
Vok City.
His Prime Necessity.
The under dog doesn't care much
for sympathy; he wants assistance
S3
THE COLUMBIAN,
TINIE8T HOUSE OF WORSHIP.
Catholic Church In Suburb of City of
Mexico Said to Be Smallest
In the World.
The Catholic church at Penon, a
suburb of the City ot Mexico, is said
to be the smallest In the world. In
general appearance this tiny struc
ture somewhat resembles the oldest
Catholic church in Mexico, situated in
Mexico City, but the Penon church is
much the smaller. The Penon church
can comfortably accommodate as
many as ten worshippers. It contains
a little altar before which the mar
riage ceremonies of the young people
of the village are performed. So small
is the altar that there is hardly room
for the bride and groom to stand be
fore it side by side. The door Into
tho church Is so low that a man of
ordinary height cannot euter without
stooping. The roof Is surmounted
with two small steeples in which the
ever-present bells hang and are run.-j
as regularly as the big bells in the
great cathedral in this city. Tho total
height of the Penon church, Inc'ajiiin ;
the steeples, is not more than on-i balt
mm
mm j-mm
Catholic Church at Penon, Mexico,
that of the great doors of the big
cathedral. The Penon church server
as a place of worship for the entire
population of the little village where
it Is situated. When the Interior be
comes crowded the parlshoners pa
tlently wait until some of the wor
shippers leave and there is loom for
them to enter.
Obeying Ordero.
Seamen are strict dlsclpllnariAni,
nnd a ship's crew seldom even dreams
of Interpreting a comniander'3 orders
otherwise than literally. Of tho recog
nized rigid type was a certain English
captain. The way the strict letter of
his law was observed uboard his ship
Is described by a writer in tho Lon
don Telegraph.
One day, while the ship was In n
certain port, the captain gave a din
ner to some town acquaintances, and
as the resources of the ship were not
great, some of the sailors were deput
ed to wait on the table to re-enforce
the insufficient number of stewards.
As these men were not used to such
work, each one was told exactly what
service would fall to his share.
The hour came, and the dinner went
merrily on. Presently, however, one
of the ladles wanted a piece of bread.
There was none near her, and the
finely disciplined stewards seemed to
be quite blind to her need. She turn
ed her head and spoke softly to the
man at her elbow.
' "Bread, please," she said.
He looked regretfully at the bread
and then at her. It was evident that
he would fain have helped her if it
had been in his power. He saluted in
fine naval style.
"Can't do It, ma'am," said he. "I'm
told off for 'taters."
Shield Protects Rider from Fire of
Enemy,
Now that automobiles have far sup
planted bicycles In all kinds of service
where cost is not a vital restriction,
It seems rather late to armor them
for military purposes, yet this is the
mtest design or such a machine. The
Armored Military Bicycle.
iron shield protects the rider's lower
extremities from rifle fire, unless run
ning away from the enemy. The up
per part of the body, hanging low over
the handle bars, does not offer an
easy mark to hit when running swift
ly. Popular Mechanics.
Mistaken Identity.
A few miles from a certain summer
resort stands a glue factory which,
when the wind happens to blow from
that direction, proves a great annoy
ance to the villagers. One of the city
sojourners, who had armed herself with
a bottle of lavender salts, was seated
one evening on the inn veranda near
an old countryman who was evident
ly unaware of the proximity of the
factory.
As the breeze veered, the visitor
opened her smelling-bottle. The sul
try air Boon became laden with the
odor of the glue. The old farmer
to the far end of the porch, but found
himself no better off. Presently he
tiptoed deferentially back to the own
er of the green bottle,
"Ma'am," he ventured, "if you ain't
taking that for your health, would you
mind putting the cork back till after
supper T I'm going home then."
34
-Jit,-
BLOOMSBURO. PA
Return of
gHalley Comet jj
H By PROr. DOOLITTLC
n c i
COCCCCCCCCOCCCOCCCCCCCCCU
For many months astronomers
watched and photographed one little
region of the sky in which they knew
that this wonderful comet of Halley
would appear.
Finally, on September 11, news was
received from tho observatory at If el-
Edmund Halley.
delberg that It hnd been photograrl.o l
by a long exposure of a delicate pho o
graphic plate. Photo'graphs were made
of It on each of the three following
nights nt the Lick Observatory, In
California, and three days later it wr
flrst actually viewed with the ex
through the grent telescope of the
Yerkes Observatory, near Chicago.
Thus, there has again entered the
sky this wonderful object, which fo;
at leust 2,000 years has been steadily
pursuing Its great path around the
sun. Every seventy-six years through
out the centuries it has reappeared, la
past ages always a source of astonish
ment and terror, but to us a beautifufl
object which by its orderly motion af
fords a striking evidence of the per
fection to which mathematical as
tronomy has been brought.
Halley's comet has always been n
Fig. 2 Path of Halley's Comet About
the Sun. On May 18 the Earth
Will Be at A and the
Comet at B.
brilliant and striking object in thy
sky. Consequently there are mi.ny
accounts of it at its successive reap
pearances, but only from the most re
cent of these can any information of
its real appearance be derived, ex
cept the certainty that it was veiv
bright.
Of its appearance in the year A. 1)
nnd the amazement of tho people an
represented on a tapestry 2u0 fi
837, for example. It Is said that -i.i
the midst of the holy days of K i..'.e
a phenomenon always fntal nnd of suJ
omen appeared in the sky. Fro:n .i.r
Fig. 3 Halley's Comet from a Draw
ing Made on Oct. 15, 1835.
tlmo that the Emperor had perceJvod
It he gave himself no rest. A change
of reign and the death of a prince are
announced by this sign, he said.
Of Its appearance in 1066, the comet
and the amazement of the people are
represented on a tapestry 230 feet
long, which was made by the wife of
William the Conqueror at this time.
But Its most celebrated appearance
was in 1456, three years after tho cap
ture of Constantinople by the Turks.
Men then feared that It portended the
downfall of Christianity, It was de
scribed as large and terrible, extend
ing one-third of the way across the
entire heavens, of a brilliant gold col-
c
Tho Kind Ton Ilavo Always
In use for over 30 years,
All Counterfeits Imitations and " Just-as-jrood" nro hut
Experiments Hint trlfto with and endanger tho health of
Infants nnd Children Experience ngainst Experiment,
What is CASTORIA
Cnstorla is a harmless substitute for Castor Oil, Paro
goric, Drops and Soothing Syrups. It is Pleasant, If
contains neither Opium, Morplilno nor other Narcotic,
tuibstniice. Its ago Is its guarantee. It destroys 'Worm
and allays Fcverlslmcss. It cures Diarrhoea and Wind
Colic. It relieves Teething Troubles, cures Constipation
and Flatulency. It assimilates tho Food, regulates the
Stomach and llowcls, giving healthy and natural sleep.
Tho Children's Panacea Tho Mother's Friend.
GENUINE CASTORIA ALWAYS
Bears the
The Kind You Have Always Bought
In Use For Over 30 Years.
'' THI OtNT.UB COMMNT, TV MUMM ST tT, KCW 1HN SITV.
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Every Issue Contains an Original Poem by SOLON GOODE
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