£_j* Account of the Procefi employed 



or four gallons, which b immediately placed in the furnace of 

 hot water in the pan, and is made fcalding hot ; then half of 

 the milk thus heated in the pan is poured alfo into the cheefe- 

 tub, and the other half is poured to the cream, which^ as 

 before obferved. is fkimmed into another brafs pan. By this 

 means all the cream is liquefi-id and diffolved fo as apparently 

 to form one homogeneous or uniform fluiil, and in that (late 

 it is poured into the cheefe-tub ; but before this is done fe- 

 vcral bowls orveflcls full of new milk will generally have been 

 poured into the cheefe-tub, or perhaps the whole morning's 

 milk. Care is taken to flcim oft' all the air-bubbles which 

 may have formed in pouring the new milk into the cheefe- 

 tub. 



The rennet and colouring being put into the tub, the whole 

 is well llirred together, a wooden cover is put over the tub, 

 and over that is thrown a clean linen cloth. The ufual time 

 of coming is an hour and a half, during which time it is to 

 be frequently examined : if the cream riles to the furface be- 

 fore the coming takes place, as it often does, the whole mull 

 be ftirred together, fo as to mix again the milk and cream, 

 and this as often as itrifes, until the coagulation commences. 

 A few fniart flrokes on ditlcrent fides of the tub with tlie 

 checfc-ladder, &c. will forward the coagulation, if it is found 

 too long in forming. If the dairy-woman fuppofes the milk, 

 Src. to be accidentally put together cooler than flie intended, 

 or that its coolnefs is the caufe of its not coming, hot water 

 or hot milk may be poured into it, or hot water in a br^W's 

 pan may be partially immerged therein : but this nuill be 

 done before it is at all coagulated ; for, after that takes place, 

 thoutrh but imperfectly, it muft not bo tampered with fo as 

 to break the forming curd, for a confiderable part of the 

 cream would thereby be directed into the whey, and the 

 quantity of curd much leffcned. Before the coagulation 

 takes place, an additional quantity of rennet may alfo be put 

 in, if thought neceflary ; but this will, after coagulation, be 

 added with"little effeft, as no means can be ufed to mix it with 

 the whole mals without difturbing the forming curd. If the 

 cheefe has been fet together hotter than it was meant to be, 

 the oppofite means, under the fame precautions, may be re- 

 curred to. But the more general practice is, to fuffer the 

 procei's to proceed hot as it is, until the iiril quantity of whey 

 is taken off; a part of which, being fet to cool, is returned 

 into the tub to cool the curd, WheS the cheefe happens to 

 come much fooner than a proper time, owing to too great a 

 degree of heat in the milk in fetting or putting together, or 

 too great a (Irength of ftecp, there is lefs curd, and it is con- 



lidcrably 



