=Sage Cheese.=--The consumption of the variety of cheese known as sage cheese is not very large at the present time in the United States and is restricted to certain localities, yet it is rapidly growing in favor. Consumers who are accustomed to it are willing to pay a larger price for it than for ordinary cheese. Sage cheese is made exactly in the same manner as that described for the manufacture of Cheddar. The flavor of sage is imparted in three different ways, first, by adding the sage extract or tea to the milk; second, by adding the extract to the curd before salting; third, by adding the sage leaves to the curd before salting. The latter method is found to be the most satisfactory requiring the least amount of sage to give any definite flavor. Three ounces of sage leaves are found to be sufficient to flavor the curd from 1000 pounds of milk. The stems and impurities of the sage leaves are carefully removed and the leaves ground to a fine powder before mixing with the curd (Michigan Board of Agriculture, 1904). =Principal Cheeses of England.=--The principal English cheeses are Stilton, Cheshire, Cheddar, double and single, Gloucester, Derby, and Leicester. According to Dr. Voelcker, the finest flavored cheese is Cheshire, which differs from any other in being made from milk which is perfectly sweet, and some authors think its peculiar aroma is due to this fact. On the contrary, the more general opinion is that the best cheeses are made from milk slightly sour rather than that which is perfectly sweet.