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rubbed on each fide with fait, after which it muft be 

 preffed again for the fpace of twelve or fourteen 

 hours more; when, if any of the edges projedt, they 

 ihould be pared off; it may then be put on a dry 

 board, where it Ihould be regularly turned every day. 



It is a good way to have three or four holes 

 bored round the lower part of the vat, that the whey 

 may drain fo perfedly from the cheefe as that not 

 the lead particle of it may remain. 



The prevailing opinion of the people of Glo- 

 cefterfhire and the neighbouring counties is, that the 

 cheefes will fpoil if they are not fcraped and waflied 

 when they are found to be mouldy; but I know 

 this to be erroneous, and that fuffering the mould 

 to remain, mellows them, provided they are turned 

 every day ; or if they will have the mould off, it 

 Ihould be removed with a clean dry flannel, as the 

 wafliing them is only a means of making the mould 

 (which is a fpecies of fungus rooted ii^ the coat) 

 grow again immediately, 



Some people fcald the curd, but this is a bad 

 and mercenary pradlicc ; it robs the cheefe of its 

 fatnefs, and can only be done with a view to raife 

 a greater quantity of whey butter, or to bring the 

 chccfes forward for fale, by making them appear 

 older than they really arc. 



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