*86| 
weather, is, in this latitude, suffi- 
cient to produce the change, which 
is prevented by letting out of the re- 
servoir, every fourteen days, part of 
the old brine, and taking in a.fresh 
supply of sea water, frequently very 
inferior in concentration or strength 
to that which is obliged thus to be 
discharged. If this tendency to pu- 
trefaction take place simply in ‘con- 
sequence of the small proportion of 
animal and vegetable matters con- 
tained in sea water, there is still 
greater reason (exclusive of actual 
experiments) to conclude, that if 
will take place, in a much higher 
degree, on adding sea water to a 
larger proportion of such substances 
as of themselves have a tendency to 
the putrefactive state. As any far- 
ther proofs of the effects of the saline 
matters contained in sea water, in 
promoting putrefaction, may be 
deemed unnecessary, a method of 
procuring a supply, without incur- 
ring the expence of manufacturing 
them, or being liable to the present 
duties, is an object of the greatest 
importance to the farmer and the 
grazier, particularly to those who 
are at a distance from the sea. 
In its vicinity, farmers and others 
avail themselves of their situation, 
and procure sea water either to mix 
with dung, or for the other purposes 
to which the application of it has 
been recommended. A ton of sea 
water contains from a bushel to a 
bushel and a quarter of sea salt, be- 
side a certain proportion of the vi- 
triolic salts. This quantity could 
not be purchased in England, in- 
cluding the duty, at an expence legs 
than seven shillings, which farmers, 
situated as before described, may 
procure at the small expence of 
carriage. 
ANNUAL REGISTER, 1795, 
Sea water may be raised, where 
coal is cheap, by means of a fire 
engine, to such a height as, corres 
ponding with the level of the inland 
country, would allow the water to 
be conveyed in small open canals, 
in wooden or in earthen pipes, to 
_ a considerable inland distance : each 
farmer, or proprietor receiving as it 
passes the necessary supply. 
Account of the Mode of making Par- 
mesan Cheese, by Mr. Pryce; 
from Letters and Papers on Agri- 
culture. 
AT ten o’clock in the morning, 
five brents and a half of milk, 
each brent being about forty-eight 
guarts, was put into a large copper, 
which turned on a crane, over a 
slow wood-fire, made about two 
feet below the surface of the ground. 
The milk. was stirred from time to 
ume: and, about eleven o’clock, 
when just luke-warm or considers 
ably under a blood heat, a ball of 
rennet, as big as a large wainut, ° 
was squeezed through a cloth into 
the milk which was kept stirring, 
This rennet was said to haye been 
purchased of a man at Lodie, famous 
for the composition ; but that it was 
principally made of the same part of 
the calf as we use in England for 
that purpose, mixed up with salt 
and vinegar: it appeared to me to 
be also mixed with ald cheese. I 
much doubt whether there was any 
great secret in the composition: but 
it seems to me that the just propor- 
uon of rennet is a matter of con- 
sequence, which is not in general 
sufficiently attended to, By the 
help of the crane, the copper was 
turned from over the fire, and let 
stand 
