286 CHESHIRE CHEESE/ [MAT. 



new milk, and the night's milk, thus prepared, are 

 put into a large tub, together with the cream ; 

 then a portion of rennet, that has been put into 

 water milk -warm the evening before, is put into 

 the tub, sufficient to coagulate the milk ; and at 

 the same time, if arnotta be used to colour the 

 cheese, a small quantity, as requisite for colouring 

 (or a marigold or carrot infusion} is rubbed very 

 fine and mixed with the milk, by stirring all to- 

 gether, then covering it up warm, it is to stand 

 about half an hour, or until coagulated ; at which 

 time it is first turned over with a bowl, to separate 

 the whey from the curds, and broken soon after 

 with the hand and bowl into very small particles : 

 the whey being separated by standing some time, 

 is taken from the curd, which sinks to the bottom ; 

 the curd is then collected into a part of the tub, 

 which has a slip or loose board to cross the dia- 

 meter of the bottom of it, for the sole use of se- 

 parating them, and a board is placed thereon, with 

 weights from Oolb. to 120lb. to press out the 

 whey ; when it is getting into a more solid con- 

 sistence, it is cut and turned over in slices for se- 

 veral times, to extract out all the whey, and then 

 weighed as before ; which operations may take up 

 about an hour and a half. It is then taken from 

 the tub, as near the side as possible, and broken 

 very small by hand, and salted, and put into a 

 cheese vat, enlarged in depth by a tin hoop to hold 

 the quantity, it being more in bulk than when 

 finally put into the press ; then press the side well 



