Cultivation of Grafs lMnd.-~Dalrying* Making of Cheefe. 633 



In preparing thefe fubftances it is therefore, probably, a better practice to put 

 the whole of the maws into an open vcflel, and to pour in two or three pints of 

 fpring water for each, according to the number. In this Hate they fliould be 

 allowed to Hand about twenty-four hours. They then may be taken out and put 

 into other veflels, with about half the quantity of water, and allowed to remain for 

 a like period, then wholly removed and thrown afide as no longer of ufc, and the 

 firft and fecond infufions mixed together, and drained through a fieve into ajar 

 or other veflcl, a considerable quantity of fait being added. This liquor is then fit 

 for ufe, and requires no after-management beyond that of taking off the fcum that 

 ufually rifes to the top, and of adding a little fait when that already in the jar i* 

 nearly diflblved. About half a pint of this preparation, wine meafure, is moftly 

 fufficient for coagulating fuch a quantity of milk as will make fixty .pounds cxf 

 cheefe. When a portion is taken out, the liquor ftiould be well ftirred up. Other 

 modes of preparing this fubftance are in ufe, but perhaps without affording any 

 fuperiority. 



Colouring. From the practice of colouring cheeTe having been fo long common 

 in the cheefe-diftricts, it is probable that thofe of the beft quality would be in a 

 great meafure unfaleable if they did not polTefs the requifite colour. The degree of 

 colour is regulated chiefly by the name under which it is intended the cheefe fhould 

 be fold. The introduction of this practice originated in the intention of convey 

 ing an idea of richnefs ; but the leaneft cheefe always requires the greater!: quantity 

 of colour to bring it to the proper appearance*. The material which is ufually 

 employed for this purpofe is Spanim arnetta. The weight of a guinea and a half 

 of it is confidered in Chcfliire fufficient for a cheefe of 6olbs. ; and in Gloucefter- 

 fliire an ounce is the common allowance to the hundred weight. There arc diffe 

 rent ways of preparing as well as of applying it. The method ufed in Chcfhire 

 is, when the dye is wanted in the morning, to tie up the neccfTary quantity of 

 pounded arnetta in a linen rag, and to put it into about half a pint of warm water 

 in the preceding evening. In the morning, immediately before applying the ren 

 net, the infufion of arnetta is poured into the milk, and the mixture is then weU 

 ftirred about, fo as to make the milk and the dye incorporate intimately together. 

 In other diftricts it is common to rub a piece of unpounded arnetta, aftex having 

 been previoufly dipped in milk, on a fmooth ftone, in the fame manner that paint 



* Chcftura *to Report, 



