, 532 Cultivation of Grafs Land. Dairying. Making of Checfe, 



In rf\.\k\r\gjkim-milk-cheefes the milk is fet in the Irads or pans as ufual, in 



which ftate it remains longer or fhorter, according to the weather, care being taken 

 to fkim off the cream, or to drain off the milk, in proper time, before it begins to 

 acquire a fourifh tafte. If that mould at any time happen, either from the excef- 

 five heat of the weather, or owing to fome inattention in the general management ; 

 in place of putting the fkim-milk upon the furnace to give it that degree of heat 



Tuppofed to be neceffary for facilitating the coagulation after the rennet is applied, 

 and which is the ufual practice, the method is, to put it directly into the cheefe- 



tub, and to pour in fuch a quantity of hot water as will give the wiflied-for tem 

 perature. By this means, the rifk of the milk breaking while heating on the fur- 



: nace, which when not quite fweet and frelh it is apt to do, is avoided without in 

 convenience mother refpects. In this fort of milk it is nccefiary to add fomewh-at 

 more rennet than is ufually applied to a fimilar quantity of milk, which contains 

 either the whole or a great portion of the cream. 



Prtparin^tbe Rennet. Milk may be coagulated, or turned into a curdled Mate, 



;by the application of any fort of acid ; but that fubftance which is moft commonly 

 ufed in the making of cheefe is^the maw or ftomach of a young calf prepared for 

 the purpofe, and which is generally denominated rennet. The maws, which ufually 

 contain a curdled kind of fubftance, on being purchafed from the butcher, arc 

 opened, and the curd or thick fubflance taken out : this, having been repeatedly 

 -wailicd in cold water, as well as the bag which contained it, is again replaced with 

 a considerable addition of fait, and then packed in ajar, into which is poured a very 

 ftrong brine of fait and water. In many inftances the maws are allowed to remain 

 in this ftate for about twelve months before ufmg ; in others, after having remained 

 for fome time covered with the brine, they are taken out ; and an additional quan 

 tity of fait being applied, they are hung up in the dairy, or fome other convenient 

 place, .to dry, and remain in that ftate till wanted for ufe. 



But, from the preparation in this mode being made at different times, there 

 muft be a great difference in their ftrength, and of courfe in their effects, either 

 when made ufe of after being fteeped in fome fort of liquid, or in the piece. 



Whether -the proportion of rennet necefTary for a feafon be kept in brine or 

 pickled, and afterwards dried, the beft method, as attended with thegreateft degree 

 of certainty in regard to its being of equal ftrength and quality, is to extract the 

 fubftance from the whole at once. This is frequently the cafe inCjiem-irr, fcfut in 

 few other diftricts. 



