354 EUROPEAN AGRICULTURE. 



put it under the press one hour ; then take it out and break it 

 up very small, and warm a small quantity of whey and pour over 

 the curd, and stir it around ; then take the whey from it, and 

 put the curd into the vat again, and squeeze it well with the 

 hand. When putting it in the vat the last way, take a small 

 quantity of salt, and put into the middle of the cheese, and put 

 it under the press. Apply dry cloths to it several times, and salt 

 it every twelve hours for four times. A little flour is a very 

 good thing to put in the middle of the cheese with the salt 

 about one table-spoonful.&quot; 



What the use of the flour is in this case, it would be difficult 

 to say. It may be like the horse-shoe upon the door-post. But 

 I choose to give her directions verbatim and in full. Her cheese 

 is of the best quality, and her dairy-room a model of neatness 

 and order. 



A great deal of American cheese has already come, and a great 

 deal more is likely to come, into the English market. Much 

 that has been sent has been highly approved j and the cheese 

 mongers say, there has been an evident improvement in the 

 quality since the first importations ; but much of it is disliked, 

 and none of it has yet reached the highest price in the English 

 market. This, I believe, is partly owing to prejudice ; for it is 

 very difficult to convince an Englishman that any thing out of 

 his own country, or the product of a foreign country, is as good 

 as that which he finds in it, a prejudice not exclusively English. 

 But it has some foundation : the American cheese has too com 

 monly a smartness or acridness, which is disagreeable, and is not 

 found in the best English cheeses ; and, in the next place, the 

 cheese-mongers state that the cheese is often heated on its passage, 

 and in that way essentially injured. For the latter evil there 

 would be a partial remedy in packing the cheese in separate boxes, 

 which is now often done, and in not sending them in too green 

 a state. The former evil is in the making of the cheese, and in 

 applying too much rennet. I give this as the opinion of a very 

 competent judge. He himself has so well succeeded in the 

 manufacture of cheese, always deemed of the very best quality, 

 that I shall put down, for the benefit of my readers, the sugges 

 tions which I have received from him in conversation. The 

 subject, in the present open and friendly relations between the 



