Mr. E. D. Girdlestone writes as follows (I quote with permission): ‘As regards the “cheese _fondu_,” your recipe for which has enabled me to turn cheese to practical account as _food_, you may be glad to hear that it has become a common dish in our microscopic _ménage_. Indeed cheese, which formerly was poison to me, is now alike pleasant and digestible. But some of your readers may like to know that the addition of _bread-crumbs_ is, in my judgment at least, a great improvement, giving greater lightness to the compost, and removing the harshness of flavour otherwise incidental to a mixture which comprises so large a proportion of cheese. We (my wife and I) think this a _great_ improvement.’ I have received two other letters making, quite independently, the same suggestion concerning the bread-crumbs. I have tried the addition, and agree with Mr. Girdlestone that it is a great improvement as food for such as ourselves, who are brain-workers, and for all others whose occupations are at all sedentary. The undiluted _fondu_ is too nutritious for us, though suitable for the mountaineer. The chief difficulty in preparing this dish conveniently is that of obtaining suitable vessels for the final frying or baking, as each portion should be poured into, and fried or baked in, a separate dish, so that each may, as in Switzerland, have his own _fondu_ complete, and eat it from the dish as it comes from the fire. As demand creates supply, our ironmongers, &c., will soon learn to meet this demand if it arises. I have written to Messrs. Griffiths & Browett, of Birmingham, large manufacturers of what is technically called ‘hollow ware’—_i.e._ vessels of all kinds knocked up from a single piece of metal without any soldering—and they have made suitable _fondu_ dishes according to my specification, and supply them to the shopkeepers. The bicarbonate of potash is an original novelty that will possibly alarm some of my non-chemical readers. I advocate its use for two reasons: first, it effects a better solution of the casein by neutralising the free lactic acid that inevitably exists in milk supplied to towns, and any free acid that may remain in the cheese. At a farmhouse, where the milk is just drawn from the cow, it is unnecessary for this purpose, as such new milk is itself slightly alkaline. My second reason is physiological, and of greater weight. Salts of potash are necessary constituents of human food. They exist in all kinds of wholesome vegetables and fruits, and in the juices of _fresh_ meat, but _they are wanting in cheese_, having, on account of their great solubility, been left behind in the whey.