427 



charcoal must be kept alive with the breath. A red-hot 

 iron will also do. 



VARIETIES OF CHEESE. 



Cheshire Cheese. This cheese is famous for its rich 

 quality and fine piquant flavor. It is made of entire new 

 milk, the cream not being taken off. The cheeses are 

 generally of very large size, usually about sixty pounds 

 weight, and some have been made of one, or even two, 

 hundred weight. Each cheese is usually made of the 

 produce of one day's milking, from herds of from one to 

 two hundred cows, who feed in rich pastures on some of 

 the finest land in England. Their excellence must be 

 attributed to the goodness of the milk, their size and age, 

 and the skill employed in their manufacture. The color 

 is not entirely natural ; but a yellow tint is given by 

 arnotto, marigolds, or carrots. It is said, that some in- 

 crease the richness and mellowness of the cheese by add- 

 ing beef-suet, or any other wholesome and sweet fat well 

 clarified, which is poured into and mixed with the curd. 



Gloucester Cheese is much milder in its taste than the 

 Cheshire. There are two kinds of Gloucester cheese, 

 single and double. Single Gloucester is made of skim- 

 milk, or of the milk deprived of half the cream ; ofcou^s 

 it is not very rich, but is often of good flavor. Double 

 Gloucester is a cheese that pleases almost every palate ; 

 it is made of the whole milk and cream, and is a fat cheese, 

 usually the kind employed for toasting, though the single 

 often toasts very well. These cheeses are made of vari- 

 ous sizes, the single generally eight to the cwt., and very 

 thin, and the double four to the cwt., and at least twice as 

 thick. As the two kinds sometimes resemble each other 

 considerably, some honest farmers stamp the figure of a 

 heart upon the single Gloucester, to distinguish it from the 

 double. The true characteristics of Gloucester cheese 



