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—The British MedicalJournal of June 14, in an editorial on " the dietetics of cheese," gives what seems to be a running abstract of a lecture by Mr. Matthew Williams, on the peculiarities of cheese as a food. The claim is made, consistent with general observation, that twenty pounds of cheese contains as much nitrogenous matter as sixty pounds of meat, and the reason assigned why it has not met with more general approbation is that it is not so easily digested. Then we are tole that the reason why it is not easily digested is "because the salts of the milk were left in the whey when cheese was made with rennet. These, especially potash, were most necessary to assist digestion, and food which did not contain them should not be taken alone. Reasoning upon these two scientific truths, he had made a number of experiments as to various