■ (3) Cut up into small pieces lib. of American Cheese, place them in a saucepan, pour over )- tumblerful of good ale, and season with ^ saltspoonful of cayenne pepper. Stir continu- ally over the fire with a wooden spoon until the mass is well melted, which will take about ten minutes. Have ready six large pieces of toast, arrange them on a very hot dish, pour over the preparation, spreading it equally, and serve very hot. Welsh Rarebit an Gratin. — Cut off six slices of bread,' toast them lightly, cover with Gruytro Cheese cut into slices a little less than fin. thick, and lay them in a roasting-pan, sprinkling over pepper to taste and covering with browned breadcrumbs. Put the pan in the oven for about ten minutes. Arrange the toast on a very hot dish, and send to the table. Welsh-Rarebit Sandwich. — Put 7,1b. of mild American Cheese in a mortar with 2oz. of butter and 1 teaspoonful of mustard, pound well together, and dilute with a small quantity of tarragon vinegar. Spread the mixture between slices of bread, and serve. Of the Pests to which Cheeses are subject, the two following are the commonest and most important : Cheese Hoppers. — These are the larvae of a two- winged fly ( Piophila casei), which infests dairies and Cheese-stores, laying its eggs in cracks or crevices in the Cheese, which is destined to be the future food of the Fig. 436. Cheese Hoppers (Magnified). young. The fly (see Fig. 436) is small, with a shining black body, and having reddish forehead, antenna*, and legs. When the larvae are hatched they soon make their presence felt by their voracious attack upon the Cheese. They are called “hoppers” or “jumpers,” be- cause of their extraordinary power of springing into the air, which is brought about in the following marvellous manner : The maggot curls itself up until its head and tail meet, then it fastens two small hook-shaped man- dibles into the tail, and stretching itself until the circle formed is flattened, it suddenly lets go and springs into the air, and to a considerable distance. Swammerdam, the naturalist, saw one not jin. long jump out of a box For details respecting Culinary Processes, Utensils, Cheese — continued. .6in. deep, and he observes that this would equal, in pro- portion to size, a man jumping 50yds. into the air. The Cheese-fly is of the family Muscidw, to which the house-fly, blow-fly, and many others belong. To preserve Cheeses from these depredatory insects they should be brushed frequently, and all cracked or injured Cheeses should be moved, as soon as they are discovered, into separate stores. Cleanliness in the stores, dryness, and plenty of ventilation are the best preventatives. Cheese Mites. — The technical name for the species to which these little creatures belong is Acarus siro, more commonly known as Acarus domesticus. They are very minute insects, found in decayed Cheese, the dry and powdery parts consisting almost entirely of these and their ova in different stages of development. Upper View. Under View Fig. 437. Cheese Mites (Magnified).

AI-modernized reading of the original text

■ (3) Cut up into small pieces lib. of American Cheese, place them in a saucepan, pour over )- tumblerful of good ale, and season with ^ saltspoonful of cayenne pepper. Stir continually over the fire with a wooden spoon until the mass is well melted, which will take about ten minutes. Have ready six large pieces of toast, arrange them on a very hot dish, pour over the preparation, spreading it equally, and serve very hot. Welsh Rarebit an Gratin. — Cut off six slices of bread,' toast them lightly, cover with Gruyere Cheese cut into slices a little less than fin. thick, and lay them in a roasting-pan, sprinkling over pepper to taste and covering with browned breadcrumbs. Put the pan in the oven for about ten minutes. Arrange the toast on a very hot dish, and send to the table. Welsh-Rarebit Sandwich. — Put 1 lb. of mild American Cheese in a mortar with 2oz. of butter and 1 teaspoonful of mustard, pound well together, and dilute with a small quantity of tarragon vinegar. Spread the mixture between slices of bread, and serve. Of the Pests to which Cheeses are subject, the two following are the commonest and most important : Cheese Hoppers. — These are the larvae of a twowinged fly ( Piophila casei), which infests dairies and Cheese-stores, laying its eggs in cracks or crevices in the Cheese, which is destined to be the future food of the Fig. 436. Cheese Hoppers (Magnified). young. The fly (see Fig. 436) is small, with a shining black body, and having reddish forehead, antennæ, and legs. When the larvae are hatched they soon make their presence felt by their voracious attack upon the Cheese. They are called “hoppers” or “jumpers,” because of their extraordinary power of springing into the air, which is brought about in the following marvellous manner : The maggot curls itself up until its head and tail meet, then it fastens two small hook-shaped mandibles into the tail, and stretching itself until the circle formed is flattened, it suddenly lets go and springs into the air, and to a considerable distance. Swammerdam, the naturalist, saw one not jin. long jump out of a box For details respecting Culinary Processes, Utensils, Cheese — continued. .6in. deep, and he observes that this would equal, in proportion to size, a man jumping 50yds. into the air. The Cheese-fly is of the family Muscidw, to which the house-fly, blow-fly, and many others belong. To preserve Cheeses from these depredatory insects they should be brushed frequently, and all cracked or injured Cheeses should be moved, as soon as they are discovered, into separate stores. Cleanliness in the stores, dryness, and plenty of ventilation are the best preventatives. Cheese Mites. — The technical name for the species to which these little creatures belong is Acarus siro, more commonly known as Acarus domesticus. They are very minute insects, found in decayed Cheese, the dry and powdery parts consisting almost entirely of these and their ova in different stages of development. Upper View. Under View Fig. 437. Cheese Mites (Magnified).

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