CHE 



CHE 



79 



young plants so nearly resemble 

 turtiips, that they are scarcely dis- 

 tinguishable, unless it be by the 

 taste. Mortimer mentions a field 

 of barley, mowed when the char- 

 lock \A'as in blossom, which took 

 off' only the tops of the blades of 

 barley ; and which gave the bar- 

 ley an opportunity to get above 

 the weeds, and so it produced a 

 good crop. He supposes cow 

 dung increases it more than any 

 other manure : And recommerids 

 feeding fallows with sheep when 

 they are infesced with this weed. 

 It is well known that sheep will 

 eat this weed rather than turnips. 

 The seeds will live in the earth 

 many years, and atterwards vege- 

 tate by means of tillage. 



Grain should be sown thick, 

 wlicre there is danger of its being 

 injured by charlock, so that the 

 crop may overtop the weeds. — 

 Barley sown thick will certainly 

 prosper in such a situation. 



CHEESE, a sort of food made 

 of milk, purged of the serum, or 

 whe), and dried for use. 



Some cheeses are wholly made 

 of unskimmed milk, which are cal- 

 led new milk cheeses,although part 

 of the milk be kept overnight, or 

 longer. These cheeses, as any 

 one would expect, are the fattest, 

 and most valuable. 



Another sort are called two meal 

 cheeses, being made of the morn- 

 ing's milk unskimmed, together 

 with the evening's milk skimmed. 

 These, when well made, without 

 the mixture of any sour milk, are 

 not much inferior in quality to new 

 milk cheeses. 



The third sort of cheeses are 



wholly made of milk deprived of its 

 cream. This kind is tough, and 

 hard to digest ; and containing on- 

 ly the glutinous part of the milk, it 

 affords little nourishment, and is 

 scarcely worth making. 



The method of making cheese, 

 in Yorkshire in England, is as fol- 

 lows. — " If your milk be not just 

 come from the cows, make it blood 

 warm, turn it into a clean vessel 

 for the purpose, and put in the ren- 

 net ; be sure to give it no more 

 than what will make it come light- 

 ly. After it comes, stir it with 

 your hand, till it be gathered, and 

 parted from the whey. Then take 

 the curd up in a strainer,and work 

 it with your hands, till you get as 

 much of the whey from it as possi- 

 ble : Then lay it in a clean linen 

 cloth, and put it into the hoop : 

 After it is lightly covcicd with the 

 cloth, put it into the press : Let it 

 stand in the press two hours ; take 

 it out, and the cloth from it, and 

 rub it over with tine salt : Put it 

 in a dry cloth, and press it eight 

 hours : Then put it in another 

 cloth, and let it remain in the press 

 till your next cheese be ready. — 

 When you take it out, rub it well 

 with salt, and wrap the round ring 

 of the cheese with a garter made 

 of linen yarn, and pin it at the end, 

 which keeps the cheese in a good 

 shape : Then let it lie in brine 

 twenty-four hours. Add a little 

 salt to your brine every time you 

 put in a new cheese. When you 

 find the brine turning unsavoury, 

 make new brine ; and turn the 

 cheese in the brine vat twice in 

 twenty-four hours, always rubbing 

 a little salt on the top of it when it 



