434 



Thuiingia and Saxony. The best potatoes are half 

 dressed in steam, peeled, and reduced to a pulp. Five 

 pounds of this are mixed with from one to ten pounds of 

 sweet curd, and kneaded together, some salt being added : 

 after lying for a few days, this is again kneaded, and 

 then pressed into little baskets, where the superfluous 

 moisture drains off; the cheese is then formed into balls, 

 and then dried in the shade. These cheeses keep well 

 in the dry, and their quality improves with age, with the 

 advantage that they generate no vermin ; their taste is 

 said to exceed the best cheese made in Holland. 



Cream cheese, although so called is not properly cheese, 

 but is nothing more than cream dried sufficiently to be 

 cut with a knife. To make it, a quantity of good sweet 

 cream is put into a cheese vat, with green rushes sewed 

 together on purpose, at the bottom of the vat, which must 

 have a sufficient number of holes to let the whey which 

 drains off, pass freely away. On the top of this cheese 

 are likewise laid rushes, or long grass of the Indian corn, 

 in the same manner as at the bottom, in order to allow it 

 to be turned without being handled. It is usual to make 

 these cheeses from one inch, to one inch and a half in 

 thickness. The thinner they are made, the sooner they 

 are ready. It is kept in a warm place to sweat and ri- 

 pen ; but extremes of heat or cold are injurious, and some 

 judgment must be used in managing it. 



SAGE. 



There are several sorts, as the red, the green, the small 

 leaved, and the broad-loaved balsamic. Its chief use in 

 cookery is in stuffings and sauces, to correct the too great 

 lusciousness of strong meats, as goose, duck, or pork : its 

 taste is warm, bitterish and aromatic, qualities which de- 

 pend upon an essential oil. The red has the most agreeable 

 and fullest flavor for this purpose ; the green is the next; 



