fh Seng 
it were, granulated parts, felt rather firm, which 
was in about an hour and half, the copper was taken 
from the fire, and the curd left to fall to the bot= 
tom. Part ofthe whey was taken out, and the curd © 
brought up in a coarfe cloth, hanging together in a 
tough ftate. It was put into a hoop, and about 
a half-hundred weight laid upon it, for about an 
hour; after whichthe cloth was taken off, and the 
cheefe placed ona fhelf in the fame hoop. At the 
end of two, or from that to three days, it is fprinkled 
all over with falt: the fame is repeated every fe- 
cond day, for about forty to forty-five days; after 
which no further attention is required. Whilft 
 falting, they generally place two cheefes one upon 
_ another; in which ftate they are faid to take the 
falt better than fingly. 
The whey is again turned into the copper, and 
a fecond fort of cheefe is made; and afterwards 
even a third fort, as I was informed ;—a piece of 
_ economy which I have not known practifed in 
England. 
With beft wifhes for the profperity of the fo- 
ciety, I remain, fir, 
Your very humble fervant, 
BENJAMIN PRYCE. 
P.S. I have kept this letter fome time, in ex- 
pectation of fending it in a packet to England; and 
now fend it by the poft from Naples. 
VOL. VII. F ARTICLE 
