in maVtng Chejlnre Cheefe. 237 



of the chccfc, as has been hitherto the cafe. It is then takea 

 and placed nearly midlide deep in brine in a falling tub; the 

 upper furface of the cheefe being covered all over with fait. 

 It ftands generally about three days in the falling tub; is 

 turned daily, and each turning well falted, the cloth being 

 tw-ice changed in the time. The cheefe is then taken out of 

 the vat, and In lieu of which a wooden girth or iioop is made 

 life of, cq'.uil in breadth nearly to the thicknefs of the cheefe: 

 in this it is placed on the falting-benches, where it iiands 

 about eight days, being well falted all over, and turned each 

 day. The cheefe is then waflied in lukc-warm water; and 

 after beinsi dried with a cloth, it is placed on the drying- 

 benches, where it remains about fcven days : it is then 

 waflicd in warm water, as before, with a brnlh, and wiped 

 dry with a cloth : after it has Rood about two hours from 

 this wafhing, it is fmeared all over with about two ounces of 

 fweet whey butter, and then placed in the warnicit part oi 

 the cheele-room. 



Chceje-^ooni. 



During the firfi: feven days it is rubbed every day well over, 

 and generally imeared with fweet whey butter. Afterwards 

 a circular fpace is left unrubbed of four or five inches dia- 

 meter, in the centre of each fide the cheefe, which, as long 

 as it is afterwards kept, is, or fliould be, turned dally, and 

 rubbed three times a week in fumnier and twice in winter. 

 Scraping the rind fiiould be rendered unnccellary by frequent 

 cleanings. In a warm rootn the coat v, ill be eafily prevented 

 from riling. Thefe cheele-rooms are commonly placed over 

 the cow-houfes, and this is done with a view to obtain that 

 moderate and neceifary degree of temperature fo eflential to 

 the ripening of cheefe, to which the heat wrifing from the 

 cattle underneath is fuppofed verv much to contribute. The 

 moft delirable eoverino- for a cheefe-room, as contributing to 

 that temperature fo much defired, is thatch, for realbns that 

 nuilt be obvious. Btfore the cheefe is brougiit into the 

 rooms, the floors are moftly well littered with what the 

 farmers here call fu'uldle, though wheat llraw is frequently 

 made ufe of for this purpofe, but the knots of it arc apt to 

 leave an imprenion on the cheefe. The afterneath of grati 

 well dried fcems to be a good fubfiitute for fuiddle. 



y.L. On 



