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ing, and the curd separated from the whey as well as 

 can be with the hands. It is then pressed compactly in- 

 to the bottom of an earthen pot, and covered over with 

 several folds of dry linen, or cotton cloth. By this pro- 

 cess the remaining whey is absorbed, and when the cloth 

 becomes saturated it is removed, and a dry one placed in 

 its stead. In the course of the day and night, this pro- 

 cess removes the whey as thoroughly as it can be done 

 by pressing. The next morning the milk is prepared m 

 the same manner, and the curd packed closely upon the 

 top of that prepared the day previous ; and the same 

 method pursued in separating the moisture. This process 

 is repeated till you have a cream-pot full of cheese. It is 

 thus seen to be a convenient method where the dairy wo- 

 man has the milk of but one or two cows. If it work 

 well, it is an important discovery. If it fail, it need not 

 be a very disastrous failure. It is a very successful way 

 of preserving the cheese from flies and mice, as it can 

 be perfectly inclosed and kept from such gentry, and 

 from the air and light. We have seen but one experi- 

 ment of this kind, and this promises to be a successful 

 one. The cheese appeared as free from moisture, and 

 as solid as that made by the press. The labor is much 

 less, and the care of it afterward is comparatively no- 

 thing. 



TO MAKE SAGE CHEESE. 



Take the tops of sage, and press the juice from them 

 by beating in a mortar ; do the same with leaves of spi- 

 nach, and mix the two juices together. After putting the 

 rennet to the milk, pour in some of this juice, regulating 

 the quantity by the color and taste to be given to the 

 cheese. As the curd appears, break it gently and in an 

 equal manner ; then, emptying it into the cheese-vat, let 



