t 151 3 



put in a bottle, where, if well corked, it will keep 

 good for twelve months or more; it will fmell like a 

 perfume, and a fmall quantity of it will turn the 

 milk, and give the cheefe a pleafing flavour; after 

 this, if the veil be falted and dried for a week or 

 two near the fire, it will do for the purpofe again 

 almoft as well as before. 



Cheider cheefe is held in high efteem ; but I am 

 well informed its goodnefs is chiefly owing to the 

 land whereon the cows feed, as the method of 

 making it is the fame as is purfued throughout 

 Somerfetlhire, and the adjoining counties; I mean 

 not to exclude the north parts of Wiltfhire, where 

 the land has a furprifing effed on both butter 

 and cheefe. 



Chejhire cheefe is much admired; and here I 

 mufl: obferve, that no people take lefs pains with 

 the rennet than the Chefhire farmers; but their 

 cheefes are fo large as often to exceed one hundred 

 pounds weight each; to this (and the age they 

 are kept, the richnefs of the land, and their keep- 

 ing fuch a number of cows, as to make fuch a cheefe 

 without adding a fccond meal's milk) their excel- 

 lence may be attributed ; indeed they fait the curd, 

 (which may make a difference) and keep the 

 cheefes in a damp place after they are made, and 

 arc very careful to turn them daily. 



But 



