could, or would, give his whole time
to the work.

Mr. J.A. Symonds, who is secretary of the committee, agrees with
Mr. Eliot that a simple statue is not the best form.

"I should like," he says, "something irrelevant--gargoyles,
perhaps."

I think that Mr. Symonds has hit on something there.

I would suggest, if we Americans can pitch into this great
movement, some gargoyles designed by Mr. Rube Goldberg.

If the memorial could be devised so as to take on an
international scope, an exchange fellowship might be established
between England and America, although the exchange, in the case
of Stilton, would have to be all on England's side.

We might be allowed to furnish the money, however, while England
furnishes the cheese.

There is a very good precedent for such a bargain between the two
countries.

Robert Benchley, in _After 1903--What?_

When all seems lost in England there is still Stilton, an endless
after-dinner conversation piece to which England points with pride.
For a sound appreciation of this cheese see Clifton Fadiman's
introduction to this book.

Taleggio and Bel Paese

When the great Italian cheese-maker, Galbini, first exported Bel Paese
some years ago, it was an eloquent ambassador to America. But as the
years went on and imitations were made in many lands, Galbini deemed
it wise to set up his own factory in _our_ beautiful country. However,
the domestic Bel Paese and a minute one-pounder called Bel Paesino
just didn't have that old Alpine zest. They were no better than the
German copy called Schoenland, after the original, or the French Fleur
des Alpes.

Mel Fino was a blend of Bel Paese and Gorgonzola. It perked up the
market for a full, fruity cheese with snap. Then Galbini hit the
jackpot with his Taleggio that fills the need for the sharpest, most
sophisticated pungence of them all.

Trappist, Port-Salut, or Port du Salut, and Oka

In spite of its name Trappist is no rat-trap commoner. Always of the
elect, and better known as Port-Salut or Port du Salut from the
original home of the Trappist monks in their chief French abbey, it is
also set apart from the ordinary Canadians under the name of Oka, from
the Trappist monastery there. It is made by Trappist monks all over
the world, according to the original secret formula, and by Trappist
Cistercian monks at the Abbey of Gethsemani Trappist in K