BUTTERED SIDE DOWN
passed the sugar-cured hams. A woman was buying a slice from one, and the butcher was extolling its merits. Jennie caught the words "juicy" and "corn-fed."
That particular store prides itself on its cheese department. It boasts that there one can get anything in cheese from the simple cottage variety to imposing mottled Stilton. There are cheeses from France, cheeses from Switzerland, cheeses from Holland. Brick and parmesan, Edam and limburger perfumed the atmosphere.
Behind the counters were big, full-fed men in white aprons, and coats. They flourished keen bright knives. As Jennie gazed, one of them, in a moment of idleness, cut a tiny wedge from a rich yellow Swiss cheese and stood nibbling it absently, his eyes wandering toward the blonde gelatine demonstrator. Jennie swayed, and caught the counter. She felt horribly faint and queer. She shut her eyes for a moment. When she opened them a woman—a fat, housewifely, comfortable looking woman—was standing before the cheese counter. She spoke to the cheese man. Once more his sharp knife descended and he was offering the possible customer a sample. She picked it off the knife's sharp tip, nibbled