The Chemistry of Cookery

a fish sauce by dissolving grated cheese in milk with the aid of a little bicarbonate of potash, and adding this to ordinary melted butter. I suggest these cheese mixtures to others with some misgivings as regards palatability, after learning the revelations of Darwin on the persistence of heredity. It is quite possible that, being a compound of the Swiss Mattieu with the Welsh Williams (cheese on both sides), I may inherit an abnormal fondness for this staple food of the mountaineers. Be this as it may, so far as the mere palate is concerned; but in the chemistry of all my advocacy of cheese and its cookery I have full confidence. Rendered digestible by simple and suitable cookery, and added with a little potash salt to farinaceous food of all kinds, it affords exactly what is required to supply a theoretically complete and a most economical dietary, without the aid of any other kind of animal food. The potash salts may be advantageously supplied by a liberal second course of fruit or salad. One more of my heretical applications of grated cheese must be specified. It is that of sprinkling it freely over ordinary stewed tripe, which thus becomes _extraordinary_ stewed tripe. Or a solution of cheese may be mixed with liquor of the stew. It may not be generally known that stewed tripe is the most easily digestible of all solid animal food. This was shown by the experiments of Dr. Beaumont on his patient, Alexis St. Martin, who was so obliging (from a scientific point of view) as to discharge a gun in such a manner that it shot away the front of his own stomach and left there, after the healing of the wound, a valved window through which, with the aid of a simple optical contrivance, the work of digestion could be watched. Dr. Beaumont found that while beef and mutton required three hours for digestion, tripe was digested in one hour.[14] I add by way of postscript a recipe for a dish lately invented by my wife. It is vegetable marrow _au gratin_, prepared