Procefs for making Chr/Jjirc Cl'Ccf,. 23 1 



Colouring for the Chefnre Checfe. 



'I'he colouring for cheefe is, or at leail Hiould be, SpaniHx 

 annottaj but as fooa as colouring became general in this 

 country, a colour of an adullcrated kind was expolfd for fale 

 in alm'oft every Hiop : the weiabt of a guinea and a half of 

 real SpaniHi 'annotta is fa(Hcient for a cheefe of 60 lbs. 

 weiaht. If a coufiderablo part of the cream of the night's 

 milk be taken for butter, more colouring will be reqiiifite. 

 The leaner the cheefe is, the more colouring it requires. The 

 manner of ufing annotta is, to tie up in a linen rag the quan- 

 tity deemed fuiTicient, and put it into half a pint of warm 

 water over niglit. This infufion is put into the tub of milk 

 in the morning with the rennet infufion ; dipping the rag 

 into the milk, and rubbing it againft the palm of the hand 

 as long as any colour comes out. 



Setting the Checfe together. 



It is, we believe, generally admitted, that not only the 

 quantity, but the quality of' the curd, as to texture, viz. 

 tou<ihnefs or otherwifc, depends in a great meafure upon the 

 leniith of time the cheefe is in commg; and that the time, 

 asjam, depends on the (juantity and llrength of the coagulum 

 ufed, the ftate of the atmofphere, and the heat of the milk 

 when put together. In this ftage of the art, where a degree 

 of accurate certainty fcems to b'c required, there is no other 

 guide but the hand 'and the external feelings : the thermo^ 

 meter of a Chefliire dairy-woman is conftanlly at her fingers' 

 ends: accordingly the heat of the milk when fet, is endeavoured 

 to be retnilated^by the fuppofed wHrniih of the room and the 

 heat of t°ie external air; having reference alfo to the quantity 

 and (Ireupth of the flecp, fo that the mi k may be the proper 

 length oflime in fuftieiently coagulating, which is generally 

 thought to be about an hour and a half. The evening's milk 

 of fuppnfe twenty cows having itood all the night in the cooler 

 and brafs pans, the cheeleiUakcr in funnner, about fix o'clock 

 in the morning, carefully ikiuis the cveam from the whole of 

 it, obferving firll to take olVall the froth and bubbles, which 

 may amouul to about a pint; this, not being thought proper 

 to be put into the cheefe, goes to the cream-mug to be 

 churned for butter ; and the relt of the cream is put into i\, 

 brafa pan. While the dairy-woman is thus employed, the 

 fervants are milking the cows, having prcviouQy lighted a 

 fire under the furnace, which is half full of water. As fooa 

 as the night's milk is Ikinuned, it is all carried to the cheefc- 

 tub, cxccpi about three-fourths of a brafs nan full, viz. threq 



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