USEFUL PROJECTS. 
stand tilla few minutes past twelve ; 
at which time the rennet had suf- 
ficiently operated. It was now 
stirred up, and left to stand a short 
time, for the whey to separate a 
little from the curd. Part of the 
whey was then taken out, and the 
copper again turned over a fire suffi- 
ciently brisk to give a strongish heat, 
but below that of boiling. A quarter 
of an ounce of saffron was put in, to 
‘give it a little colour; but not so 
nonaturally high as some cheeses in 
England are coloured ; 3 and it was 
well stirred from time to time. The 
dairy-man (this is not women’s work 
in Italy) frequently felt the curd. 
When the small, and, as it were, 
granulated parts, felt rather firm, 
which was in about an hour and a 
half, the copper was taken from 
the fire, and the curd left to fall to 
the bottom. Part of the whey was 
taken out, and the curd brought up 
in a coarse cloth, hanging together 
in a tough state. It was put intoa 
hoop, and about a_balf-hundred 
weight laid upon it, for about an 
hour; after which the cloth was 
taken off, and the cheese placed on 
a shelf in- the same hoop. At the 
end of two, or from that to three 
days, it is sprinkled all over with 
salt: the same is repeated every 
second day, for about forty to forty- 
five days; after which no farther 
attention isrequired, Whilstsalting, 
they generally place two cheeses 
one upon another; in which state 
they are said to take the salt better 
than singly. 
The whey is again turned into 
the copper, and a second sort of 
cheese is made; and afterwards 
even a third sort, as I was informed; 
a piece of economy which I have 
net known practised in England. 
[*87 
Valuable new Discovery for the Pre- 
servation of Corn ; from the Paris 
Moniteur :—by Antoine Gouan, 
National Professor of Botany in 
the School of Health at Montpe- 
hier: Addressed to the, National 
Convention. 
N° person is ignorant how much 
grain, roots, and collections 
of Natural History, are liable to be 
devoured by insects, and- particu. 
larly by weevils, which, by con- 
suming the internal part, and leaving 
only the husk, occasion frequently 
the greatest mischiefs, 
These are considerably felt in 
great magazines, but particularly 
on shipeboard, where numerous 
crews on long voyages require very 
ample store of corn, and where the 
diminution and damage produce 
often the most fatal consequences, 
These inconveniences, and the 
difficulty of preserving these articles 
of the first necessity, have engaged 
my attention for many years, and 
induced me to aitempt several 
methods of preserving them from 
the approach and ravages of these 
insects. I knew that in certain 
countries they expose their grain to 
smoke and yapour ; in others it was 
placed for some time in an oven, 
I also knew that pepperand other 
aromatics were considered as good 
preservatives. But that which is 
easy and unexpensiye on a small 
scale, becomes dear and impractica- 
bie when applied to a larger. My 
object was to find means, therefore, 
which should be at once easy, effi- 
cient, and economical : 
I, By banishing the insects which 
cause this damage to the grain. 
Il. By avoiding a weighty ex- 
pence. 
[*F 4] IT, 
