The subject of the supplies of the table with food is a very large one; and leaves us but space to remark that the condition of food, an important point of its worth, must have suffered from the slow mode of conveyance in former times. The advantages which we enjoy in this age of rapid transit have been thus cleverly illustrated by a contemporary:--"A little more than half a century ago it took about six weeks to drive the herds of cattle from the north of Scotland to the metropolis: now they can be whirled here in a few hours. Fish in great variety may be caught in the morning on the coast of Berwick and Coquet, and be boiling in the kitchens of Belgravia on the same evening for dinner. In exchange for the sheep and beeves from the highlands and Cheviot, the choice fruits and early vegetables of the south are rapidly passed. By means of steamships and other quick sailing vessels, the oranges of Spain and Portugal, the grapes of France and Italy, and the oxen, sheep, fruits, &c. of other foreign parts are brought in fine condition; and delicacies which were not easily obtained even by the rich are now common amongst the multitude. But for this increased facility of conveyance how would it be possible to feed the immense multitude of London, which, in half a century of time, will in all probability number 5,000,000?" ANTIQUITY OF CHEESE. Cheese and curdling of milk are mentioned in the Book of Job. David was sent by his father, Jesse, to carry ten cheeses to the camp, and to see how his brethren fared. "Cheese of kine" formed part of the supplies of David's army at Mahanaim during the rebellion of Absalom. Homer makes cheese form part of the ample stores found by Ulysses in the cave of the Cyclop Polyphemus. Euripides, Theocritus, and other early poets, mention cheese. Ludolphus says that excellent cheese and butter were made by the ancient Ethiopians. Strabo states that some of the ancient Britons were so ignorant that, though they had abundance of milk, they did not understand the art of making cheese. There is no evidence that any of these ancient nations had discovered the use of rennet in making cheese; they appear to have merely allowed the milk to sour, and subsequently to have formed the cheese from the caseous part of the milk, after expelling the serum or whey. As David, when too young to carry arms, was able to run to the camp with ten cheeses, ten loaves, and an ephah of parched corn, the cheeses must have been very small.