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but only the cream ; consequently they make little but- 

 ter-milk, because the servants will not eat this, though 

 they have no objection to skim-milk. In Scotland and 

 Ireland, on the contrary, they churn all the milk, and 

 have of course much butter-milk, which is much relished 

 there. 



In the Highlands of Scotland, they make a cheese for 

 the table of a very high gout, an almost Tartarian pre- 

 paration, by allowing the milk to become sour, and to 

 coagulate of itself, which gives a flavor even more pun- 

 gent than that of goat's-milk cheese. 



What is called in London new cheese, is made chiefly in 

 Lincolnshire, and is either made all of cream, or, like the 

 Stilton, by adding the cream of one day's milking to the 

 milk that comes immediately from the cow : they are ex- 

 tremely thin, and are compressed gently two or three 

 times, turned for a few days, and then sent to be disposed 

 of to be eaten new with radishes, salad, etc. It may be 

 made in the following manner : Warm some cream, add 

 rennet in the proportion of a spoonful to a pint, or more 

 if necessary. Put the curd into a sieve, having a cloth 

 at the bottom ; when it has remained twenty- four hours, 

 transfer it to a cheese vat, and cover it with a wet cloth 

 and board ; in about two hours it may be used. 



Skim-mi/k Cheese. Cheese made from curd of skim- 

 milk, when all the cream has been separated, has in 

 it no butyraceous matter, but is the caseous substance 

 in a pure state, resembling very nearly white of eggs, or 

 albumen, or perhaps more nearly the gluton of wheat. 

 This cheese from skim-milk only, is made in th^se dis- 

 tricts of England where butter is the chief object of the 

 dairy-man, as in Essex and Suffolk. What is made in 

 England of this kind has scarcely any flavor, and dries 

 almost as hard as a horn, but it is as digestible as the 

 softer cheese, though not very palatable. It is, however, 



