Foreign News: Cheese

Five years before the signing of the Declaration of Independence, Mme. Marie Harel of Camembert, France, discovered the secret of preparing a certain gastronomic delicacy which her local patriotism impelled her to name “fromage Camembert” rather than “fromage à la Marie Harel.” Now her self-effacement is to be rewarded by the erection of a suitable memorial tablet at the expense of the village fathers of Camembert. Gourmets heard of this fitting tribute to an obscure genius with approval, recalled that it was only a couple of years ago that a monument was erected in Strasbourg by public subscription to M. Close, inventor of the technique by which pâté de foie gras, often called the chef d’oeuvre of the French cuisine, is produced.*

*G. B. Shaw, famed vegetarian, has frequently reminded his readers with asperity that geese must be fastened to a board and forcibly fed for some time, in order that their livers may attain the size and lusciousness requisite for the creation of this superb liver-paste.