[ ee oJ 
feet below the furface of the ground. The milk 
was ftirred from time to time; and, about eleven 
o'clock, when juft luke-warm or confiderably under 
a blood-heat, a ball of rennet, as big as a large wal- 
nut, was {queezed through a cloth into the milk, 
which was kept ftirring. This rennet was faid to 
have been purchafed of a man at Lodie, famous for 
the compofition ; but that it was principally made 
of the fame part of the calf as we ufe in England 
for that purpofe, mixed up with falt and vinegar: 
it appeared to me to bealfo mixed with old cheefe. 
I much doubt whether there was any great fecret in 
the compofition: but it feems to me that the juft 
proportion of rennet is a matter of confequence, 
which is not in general fufficiently attended to. 
By the help of the crane, the copper was turned 
from over the fire, and let ftand ull a few minutes 
paft twelve ; at which time the rennet had fufhi- 
ciently operated. It was now ftirred up, and left 
to {tand a fhort time, for the whey to feparate a 
little from the curd. Part of the whey was then 
taken out, and the copper again turned over a fire 
fufficiently britk to give a ftrongifh heat, but below 
that of boiling. A quarterof anounce of faffron was 
put in, to give it a little colour; but not fo unna- 
turally high as fome cheefes in England are co- 
loured ; and it was well ftirred from time to time. 
The dairy-man (this is not women’s work in Italy) 
frequently felt the curd. When the fmall, and, as 
it 
