ITgi. LITERARY INTELLIGENCER. 265 



began to work in the milk with a flick like the above, but 

 with only four fmaller fticks at the top, forming eight 

 points, four at each fide, a Ipan long each point. In a quar- 

 ter of an hour, the foreman mixed in the boiler, the pro- 

 per quantity of faffron (about one third of an ounce) and 

 the milk was all in knobs, and finer grained than before, 

 by breaking continually. Every moment the fire was re- 

 newed or fed, but with a faggot only at a time, to keep it 

 regular. The milk was never heaped much, nor does it 

 hinder to keep the hand in it, to know the finenefs of the 

 grain, which I'efines continually by the ftick work of the 

 underman. It is of the greateit confequence to mind when 

 the grain begins to take a confiftence. When it com^s to 

 this itate, the boiler is hurried from the fire, and the un- 

 derman immediately takes out the whey, putting it into 

 proper receivers. In that manner, the grain fubfides at 

 the bottom of the boiler, and leaving only in it whey enough 

 to keep the grain covered' a little, the foreman, extending 

 himi'elf as much as he can over, and in the boiler, unites 

 with his hands the grained milk, making like a body of 

 pafte of it ; then a large piece of linen is run by him under 

 that body of parte, while another man keeps the four cor- 

 ners of it, and the whey is directly again put into the 

 boiler, which facilitates the raiiing the pafte, which is put 

 for a quarter of an hour into the receiver, where the whey 

 was in the linen : The boiler is then put on the fire to ex- 

 tradft a poor cheefe j after a quarter of an hour, the pafte is 

 put into a wooden form without top or bottom ; a piece of 

 wood like a cheefe, put on top of it, putting, and gradually 

 increaiing weights upon it ; in the evening, the cheefe fo 

 formed, is carried into the ware-houfe, where, after 24 

 hours, they begin to give the fait. It remains in that ware- 

 houfe 15 or 20 days, but in Summer only from 8 to 12, 

 •where tlie cruft will be formed, when it is carried into an- 

 other ware-houfe. Tliey turn all the cheefes under fix 

 months every day 5 after that, once in 48 or 60 hours, keep- 

 ing til cm clean, otherwife they acquire a bad fmell, diftin- 

 guilhed by the name of grained cheefe. 



Vol, 1. , LI 



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