378 DAISY. 



find it to be warmer than that, it is recommended 

 to put some fresh spring water into it, in such 

 quantity as will reduce it to the milk-warm state : 

 a quart, two, three, four or more, according to the 

 quantity of milk to be so cooled : many people may 

 think water will hurt the milk or impoverish the 

 cheese ; experience shews it will not, but is a means 

 of the runnet more immediately striking or operat- 

 ing with the milk. I would recommend the use of 

 a thermometer, to shew the degree of heat milk 

 bears. I doubt not one may be constructed on a 

 very easy plan, that will cost a very little money, 

 and it will be well worth while to be at a small 

 charge to regulate a fault, of putting milk together 

 too hot, which is of more ill consequence than 

 people are aware of. -Twamlei/. 



" Sometimes, if cheese be laid cool when first 

 made, or coining from the press, is dried outwardly 

 by means of a harsh cool air, when at the same 

 time the inside of the cheese remains in a moist 

 state, though the coat is hard and dry, when that 

 cheese is exposed to heat, either by lying near a 

 hot wall, or near tiles in hot weather, or by the 

 immediate heat of the sun, it will be drawn up 

 round, in the same manner, and by the same cause, 

 that a board is made round, or coffered up, by the 

 lu-at of the sun : rank cheese very often IK 

 from the cause before given, that makes it rank. 

 Cheese is very apt to split, or divide in the middle, 

 by being salted within, especially when people 

 spread salt across the middle of the cheese \\iira 



the 



