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Excellent cream cheefes are made in Lincoln- 

 Ihire, by adding the cream of one meal's milk to 

 milk which comes immediately from the cow; 

 thefe are prefled gently two or three times, turned 

 for a few days, and are then difpofcd of at the rate 

 of one fhilling per pound, to be eaten while new 

 with radifhes, fallad, &c. 



Many people give (kimm'd milk to pigs, but the 

 whey will do equally as well after cheefes are made 

 from this milk; fuch cheefes will always fell for at 

 leaft two-pence per pound, which will amount to a 

 large fum annually where they make much butter. 

 The peafants, and many of the farmers, in the 

 north of England, never eat any better cheefej anci 

 though they appear harder, experience hath proved 

 them to be much ealier of digeftion than any new 

 milk cheefes. A good market may always be found 

 for the fale of them at Briftol. 



As I have taken much pains, from aftual prac- 

 tice, to find out the defeds of others in making 

 butter and checfe; fo through my advice feveral 

 have attained a perfedion in this art; and I fliall 

 think myfclf unworthy your patronage, if all dxx 

 not excel who will ftriclly adhere to the methods 

 laid down m the foregoing pages. I am. 



Your obedient fervant, 



Stoney-Uttkion, Sonicr/et, JOS. HAZARD. 



a?. 7, 1785, 



