I 147 ] 



I write all thefe particulars from my own know- 

 ledge, and am well perfuaded they may prove ufeful 

 to thofe who are not too much bigotted to their 

 own opinion. 



CHEESE. 



THE methods of making cheefe arc fo various, 

 that it is not in the power of any perfon to be 

 acquainted with them all; however, I have fe- 

 ledted a few of the beft, or thofe that are in the 

 highefl: efteem. 



The Double Glocefter is a cheefe that pleafes 

 almoft every palate ; the beft of this kind is made 

 from new, or (as it is called in that and the ad- 

 joining counties) covered milk; an inferior fort is 

 made from what is called half-covered 7nilk; though 

 when any of thefe cheefes turn out to be good, 

 people are deceived, and often purchafe them for 

 the beft rw^r^i milk cheefe; but farmers who are 

 honeft have them ftamped with a piece of wood 

 made in the ftiape of a heart, fo that any p m 

 may know them. 



It will be every farmer's intereft (if he has a 

 fufiicient number of cows) to make a large cheefe 

 from one meal's milk; this, when brought in warm, 



K 2 wiU 



