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■will be eafily changed or turned with the rennet j 

 but if the morning or night's milk be to be mixed 

 with that which is frefli from the cow, it will be a 

 longer time before it turns, nor will it change fome- 

 times without being heated over the fire, by which 

 it often gets duft, or foot; nor (hould I forget 

 fmoak, which is fure to give the cheefe a very 

 difagreeable flavour. 



When the milk is turned, the whey fliould be 

 carefully (trained from the curd, which curd fhould 

 be broken fmall with the hands ; and when it is 

 equally broken, it muft be put by little at a time 

 into the vat, carefully breaking it as it is put in, 

 which vat (hould be filled an inch or more above 

 the brim, that when the whey is prelTed out it may 

 not (lirink below the brim; if it does, the cheefe 

 will be worth very little. But firft, before the curd 

 is put in, a cheefe-cloth, or ftrainer, (hould be laid 

 at the bottom of the vat, arid this (hould be fo 

 large, that when the vat is filled with the curd, the 

 ends of the cloth may turn again over the top of 

 it; when this is done, it (hould be taken to the 

 prefs, and there remain for the fpace of two hours, 

 when it (hould be turned, and have a clean cloth 

 put under it, and turned over as before; it muft 

 then be prelTed again, and remain in the prefs fix 

 or eight hours, when it fliould again be turned, and 



rubbed 



