2&8 CHESHIRE CHEESE, [iVIAY, 



another or the same press, and so turned at night 

 and the next morning ; at noon, taken out finally 

 to the salting-room, there salt the outside, and put 

 a cloth hinder round it. The cheese should, after 

 such salting, be turned twice a day, for six or seven 

 days, then left two or three weeks to dry, turned 

 and cleaned every day, taken to the common 

 cheese-room, laid on straw on a boarded floor, and 

 daily turned until grown hard. The room should 

 be moderately warm, but no wind or draught of air 

 should be permitted, which generally cracks them. 

 Some rub the outsides with butter or oil, to give 

 them a coat." Chamkerlaynti. 



" Cheese made from clover is rather more diffi- 

 cult to make, to even the best of dairy-women, but I 

 have seen very good sound dairies of stout, full fla- 

 voured cheese made from clover, especially when a 

 good deal of time is allowed to bring the cheese, 

 and care is taken not to let it lie too hot after it 

 begins to get dry." Twamley. 



" It has generally been reckoned, that the milk 

 required to make one pound of butter will make 

 two pounds of cheese, and a larger quantity where 

 land is poor, the milk being weak, will not afford so 

 much crcarn ." Twamkif. 



" By a pretty accurate calculation, in the upper 

 vale of Gloii. . I found that a cheese weigh- 

 ing somewhat more than lllb. (namely, at 1O to 

 the cwt.) took about 15 gallons of milk (ale mea- 

 sure) or one gallon and one-third to lib. of two 

 meal cheese. From two instances, minuted with 



tolerable 



