Woe to the dairy wife who lets it stay too long!

It becomes like little knobs of rubber, that nothing will soften. When one
tries to bite it one's teeth rebound. It is the toughest kind of material.

Mr. Callander, the Englishman who invented the milk buttons, must have had
an encounter with some of this cottage cheese, and his trouble in chewing
it must have made him wonder whether it wasn't intended for something else
instead of food.

He has found a means of making the loppered milk so solid, that three days
after he has mixed it with some ingredients, the secret of which he will
not tell, it is like celluloid, and is ready to be cut.

It has a glossy surface, and is of a creamy color.

It is said to be less brittle than bone or celluloid, and not likely to
chip. Any one who has eaten cottage cheese that has been too long on the
stove will believe that the new substance has powers of resistance that
are quite unequalled.

G.H.R.




LETTERS TO THE EDITOR.


The Editor is pleased to acknowledge the letters from John Russell and