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make a fimilar fort, fell them for the fame price, 

 and give all of them the name of Stilton cheefes. 



Though thefe farmers are remarked for clean- 

 linefs, they take very little pains with the rennet^ 

 as they in general only cut pieces from the veil or 

 mawy which they put into the milk, and move 

 gently about with the hand, by which means it 

 breaks or turns it fo, that they eafily obtain the 

 curd; but I am well afTured, that if the method 

 above defcribed for making rennet were put in 

 pradice, they would make their cheefe ftill better; 

 at leaft they would not have fo many faulty and un- 

 found cheefes; for notwithftanding their cheefes 

 bear fuch a name and price, they often find them 

 fo bad as not to be faleable ; and I attribute this to 

 their being fo carelefs about the rennet. 



I am perfuaded as good cheefe might be made 

 in other counties, if people would adhere to the 

 Stilton plan, which is this — They make a cheefe 

 every morning, and to this meal of new milk they 

 add the cream taken from that which is milked the 

 night before ; this, and the age of their cheefes, I 

 am almofl: confident, are the only reafons why they 

 are preferred to others ; for, from the nicefl: obfer- 

 vation, I could never perceive that their land was 

 in any refped fuperior to that of other counties. 



Excellent 



