Cheese, Like Oil, Makes Too Much Of Itself.

It wants the whole boat to itself.

It goes through the hamper, and gives a cheesy flavour to everything else there. You can't tell whether you are eating apple-pie or German sausage, or strawberries and cream. It all seems cheese. There is too much odour about cheese.

I remember a friend of mine, buying a couple of cheeses at Liverpool. Splendid cheeses they were, ripe and mellow, and with a two hundred horse-power scent about them that might have been warranted to carry three miles, and knock a man over at two hundred yards. I was in Liverpool at the time, and my friend said that if I didn't mind he would get me to take them back with me to London, as he should not be coming up for a day or two himself, and he did not think the cheeses ought to be kept much longer.

"Oh, with pleasure, dear boy," I replied, "with pleasure."

I called for the cheeses, and took them away in a cab. It was a ramshackle affair, dragged along by a knock-kneed, broken-winded somnambulist, which his owner, in a moment of enthusiasm, during conversation, referred to as a horse. I put the cheeses on the top, and we started off at a shamble that would have done credit to the swiftest steam-roller ever built, and all went merry as a funeral bell, until we turned the corner. There, the wind carried a whiff from the cheeses full on to our steed.

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