MODERN FARRIER. 393 



The best cheese is made by such as have a dozen 

 or more cows, and consequently can make a cheese 

 every day ; one half of the milk being immediately 

 from the cov/ and the other of twelve hours standing. 

 Their method of making it is simple. They endea- 

 vour to have the milk as near as may be to the heat 

 of new milk when they apply the rennet, and when 

 ever coagulation has taken place, which is generally 

 in ten or twelve minutes,) they stir the curd gently, 

 and the whey beginning to separate, is taken off as 

 it gathers till the curd be pretty solid. When this 

 happens, they put it into a drainer wdth holes, and 

 apply a weight. As soon as tliis has had its proper 

 effect, the curd is put back again into the cheese tub, 

 and by means of a sort of knife with three or four 

 blades, cut into very small pieces, salted, and care- 

 fully mixed by the hand. It is now placed in the 

 vat, chcssel, or cheesitt, as it is named in Scotland, 

 and put under the press. This is commonly a large 

 stone of a cubical shape, from half a ton to a ton in 

 weight, fixed in a frame of w^ood, and raised and 

 lowered by an iron screw. The cheese is frequently 

 taken out, and the cloth changed ; and as soon as it 

 has been ascertained that no more whev remains, it 

 is removed from the chessel altogether, and placed 

 on a dry board or deal floor. It is turned and rubbed 

 frequently wdth a hard coarse cloth, to prevent 

 moulding, or breeding mites. No colouring matter 

 is used in making Dunlop cheese, except by such as 

 wish to imitate the English cheese. 



62. Green Cheese. 



Green cheese is made by steeping over night in a 

 proper quantity of milk, two parts of sage with one 

 of marigold leaves, and a little parsley after being 

 bruised, and then mixing the curd of the milk thus 

 greened as it is called, wnth the curd of the A^'hite 

 rnilk. These may be mixed irregularly or fancifully, 



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