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Digestibility Of Cheese

Digestibility Of Cheese image
Parent Issue
Day
26
Month
November
Year
1896
Copyright
Public Domain
OCR Text

Th digeeübility of aheese has been carefully tested by a (Jerman chemiat, who placed the samples in an artificial' digestive fluid containing a considerable proportion of gastric juice. Oheshire and Roquefort cheeae took four hours to digeat, Gorgonzola eight hours, Romadour ni'ne hours, and Brie, Swiss' and ten other varieties ten hours.

Article

Subjects
Old News
Ann Arbor Register