Crowley I told him the story and George said, "We don't use
synthetic flavor, alfalfa or anything like that."

"Then what do you use, George?" I inquired.

"We use real sage."

"Why?"

"Well, because it's cheaper than that synthetic stuff."

The genuine Vermont Sage arrived. Here are our notes on it:

Oh, wilderness were Paradise enow! My taste buds come to full
flower with the Sage. There's a slight burned savor recalling
smoked cheese, although not related in any way. Mildly resinous
like that Near East one packed in pine, suggesting the well-saged
dressing of a turkey. A round mouthful of luscious mellowness,
with a bouquet--a snapping reminder to the nose. And there's just
a soupçon of new-mown hay above the green freckles of herb to
delight the eye and set the fancy free. So this is the _véritable
vert_, green cheese--the moon is made of it! _Vert véritable._ A
general favorite with everybody who ever tasted it, for
generations of lusty crumblers.


Old-Fashioned Vermont State Store Cheese

We received from savant Vrest Orton another letter, together with some
Vermont store cheese and some crackers.