I have now to communicate another result of my cheese-cooking researches, viz. a new dish—_cheese-porridge_—or, I may say, a new class of dishes—cheese-porridges. They are not intended for epicures, who only live to eat, but for men and women who eat in order to live and work. These combinations of cheese are more especially fitted for those whose work is muscular, and who work in the open air. Sedentary brain-workers should use them carefully, lest they suffer from over-nutrition, which is but a few degrees worse than partial starvation. My typical cheese-porridge is ordinary oatmeal-porridge made in the usual manner, but to which grated cheese, or some of the cheese solution above described, is added, either while in the cookery-pot or after it is taken out, and yet as hot as possible. It should be sprinkled gradually and well stirred in. Another kind of cheese-porridge or cheese-pudding is made by adding cheese to _baked_ potatoes—the potatoes to be taken out of their skins and well mashed while the grated cheese is sprinkled and intermingled. A little milk may or may not be added, according to taste and convenience. This is better suited for those whose occupations are sedentary, potatoes being less nutritious and more easily digested than oatmeal. They are chiefly composed of starch, which is a heat-giver or fattener, while the cheese is highly nitrogenous, and supplies the elements in which the potato is deficient, the two together forming a fair approach to the theoretically demanded balance of constituents. I say _baked_ potatoes rather than boiled, and perhaps should explain my reasons, though in doing so I anticipate what I shall explain more fully when on the subject of vegetable food. Raw potatoes contain potash salts which are easily soluble in water. I find that when the potato is boiled some of the potash comes out into the water, and thus the vegetable is robbed of a very valuable constituent. The baked potato contains all its original saline constituents which, as I have already stated, are specially demanded as an addition to cheese-food. Hasty pudding made, as usual, of wheat flour, may be converted from an insipid to a savoury and highly nutritious porridge by the addition of cheese in like manner. The same with boiled rice, whether whole or ground, also sago, tapioca, and other forms of edible starch. Supposing whole rice is used—and I think this is the best—the cheese may be sprinkled among the grains of rice and well stirred or mashed up with them. The addition of a little brown gravy to this, with or without chicken giblets, gives us an Italian _risotto_. The Indian-corn stirabout of the poor Irish cottier would be much improved both in flavour and nutritive value by the addition of a little grated cheese. Pease pudding is not improved by cheese. The chemistry of this will come out when I explain the composition of peas, beans, &c. The same applies to pea soup.