+224. Leyden.+--Among specialties, a cheese called Leyden originating in Holland is made in Michigan and New York. This is a part skim cheese heavily spiced with caraway seed. The ripe cheese is colored red as it goes to market. +225. Cheddar cheese with pimientos.+--Recently some Cheddar cheeses have been made with pimientos added. This gives a mixture of characteristic Cheddar and pimiento flavors, which seems to be desired by some persons. An ordinary Cheddar curd is made and the pimientos added just before salting. The pimientos are ground rather coarsely and then added to the curd together with the liquid which was with the pimientos in the can. The pimiento should be thoroughly and evenly mixed with the curd to insure a uniform distribution and mottled color in the cheese. The salt is then applied. The remainder of the process is the same as for ordinary Cheddar cheese. +226. Sage cheese+ is a product flavored from the leaves of the ordinary garden sage. It is made by two methods: one, in which the sage leaves are used, and the other, in which a part of the curd is colored to imitate that given by the sage leaves, and sage oil or tea is used to give the flavor. In the leaf method, a regular Cheddar cheese curd is made up to the time of salting. Just before the salt is added, sage leaves are mixed with the curd. The leaves should be dried and freed from stems and other coarse particles and the leaves themselves broken up rather finely. The leaves are then added at the rate of 3 ounces for every 1000 pounds of milk. Care must be exercised to see that the leaves are evenly mixed through the curd or an evenly mottled cheese will not result. The salt is then added. This sequence seems to increase the absorption of the flavor by the curd. If these cheeses are consumed as soon as well cured, no fault can be found. On the other hand, if they are held for any length of time, yellow areas form about each piece of sage leaf; the leaves decay rapidly and spoil the cheese. This method gives a very true flavored sage cheese, the only objection being that it cannot be held in storage for any length of time without a marked deterioration.