352 EUROPEAN AGRICULTURE. 



in the same way as usual, only, instead of the stomach of the 

 calf, that of the lamb is used, and, in addition to the usual quan 

 tity of salt, a lemon stuck full of cloves adds to the efficacy of 

 the rennet, and gives it a flavor. 



&quot; As much as is needed of the morning s milk, as it comes 

 from the cow, and the cream of a fourth part of as much milk 

 of the evening before, are taken to make a cheese. The rennet 

 is put to it in the usual way ; and when the milk has become 

 curdled, it is not broken, as here and elsewhere, with a cheese- 

 knife and disk ; but the surface of the curd is merely pressed 

 down with a dish, not broken; and as the whey arises, it is 

 taken off; and this operation is continued until no more appears. 

 The mass by this time is not one fifth of its original size. A 

 long, thin, clean, and dry cheese-cloth is then provided, and the 

 curd is tumbled out of the vessel upon it ; and the four corners of 

 the cloth are gathered together, and tied together, and hung up over 

 the vessel ; and the remaining whey is pressed out of it by its own 

 weight. It remains in the cloth for some time, until it gives over 

 weeping, when it is taken out of the cloth, and cut into thin, long, 

 narrow slices, about the size of sticks of sealing-wax. As these 

 are cut, they are placed inside the tin cylinder, which is now 

 placed on one of its ends, on another clean and dry cloth on the 

 table. First, a layer of these slices is placed, filling up the 

 whole of the bottom end ; and on the top of this, another layer 

 of slices is placed at right angles to the last ; and a succession of 

 others is thus continued, pressing them gently down, till the 

 cylinder is quite full. When this is done, the cloth is gathered 

 round the outside of the cylinder ; another person takes hold of 

 the cylinder, with one hand lifting it up, while, with the other, 

 the curd is pressed out into the cloth, which, with the curd in it. 

 is then returned to the cylinder, and pressed down as closely as 

 possible with the hand. Next morning, the whole is taken out 

 of the cylinder, and put into a clean, dry cloth, upside down, and 

 again placed in the cylinder. This is repeated twice a day, 

 always reversing the young cheese in the cylinder. When it 

 becomes so firm as to do without the cloth around it, a wrapper 

 of thin dry cloth is put round it every morning, when it is placed 

 in the cylinder, till it be so dry as to do without the cylinder, 

 when the wrapper only is used, and it is left on a shelf. 



11 There is a great deal of trouble with this kind of cheese, 



