MAY.] CHESHIRE CHEESE. 



tolerable accuracy in this district, the proportion 

 ars to be in one instance somewhat more, and 

 in the other somewhat less, than lib. of curd to one 

 gallon of new milk. 



" The season of making." Thin cheese" is 

 made from April to November ; but the principal 

 MI for making " thick cheeses " is during the 

 months of May, June, and the beginning of July. 

 If made late in the summer, they do not acquire a 

 sufficient degree of firmness to be marketable the 

 ensuing spring. 



" The rennet made use of at Frocester was pre- 

 pared in this manner : to two gallons of water, 

 made salt enough to bear ail egg, add one penny- 

 worth of mace, one pennyworth of cloves, a 

 handful of sweet-briar and hawthorn buds, a small 

 quantity of alum (about the bulk of a small wal- 

 nut), the same quantity of sal prunella, a small 

 quantity of cochineal (a small pinch- the bulk of 

 half a hazel nut)> and, if to be had, two or three 

 bay-leaves. Pound the alum, sal prunel, &c. and 

 having mixed the several ingredients with the salt 

 and water, add 5 veils, or if small, 6 or 7. In 

 about JO days the rennet will be fit for use. 



" Another recipe which I was favoured with in this 

 vale, is the following : three handfuls of common 

 salt to three quarts of water, a quarter of an ounce 

 ef salt-petre, and as much black pepper as will lie 

 upon a shilling, a small quantity of agrimony, a 

 sprig of sweet-scented thyme, a handful of sweet- 

 briar, a handful of the red buds of hawthorn, four 



u heads 



