27 



than the pure oily parts of the butter. When it is intend- 

 ed to be expofed to the heat of warm climates, it ought to 

 be freed from that mucilage before it be cured and packed 

 up. To do this, let it be put into a veffel of a proper fhape, 

 which fhould be immerfed in another containing water. 

 Let the water be gradually heated till the butter be tho- 

 roughly melted : Let it continue in that (late for fome time, 

 and allow it to fettle : The mucous part will fall to the bottom, 

 and the pure oil fwim at top. When it cools, it becomes 

 opaque and paler than the original butter, and of a firmer 

 confidence. When this refined butter is become a little 

 ftiflF, and while it is ftill fomewhat foft, the pure part (hould 

 be feparated from the dregs, and then falted and packed 

 up in the fame way as is before directed. "S 



Thofe who wifh to fee the fubje6t more fully treated, 

 are referred to the original. 



^?i Account of the Manner of Making 

 CHEESE in England, 



[-By Mr. TwAMLSY.] 



_ N this fecond great objeft of the dairy, the fame 

 precaution as with regard to the butter, is necelTary, viz. 

 The cows ought not to be driven violently before milking, 

 and every utenfil muft be kept equally clean. 



The mofl common defeCls of cheefe arc, its appearing, 

 when cur, full of fmall holes, called eyes ; its puffing up, 

 cracking, and pouring out a quantity of thin whey ; becom- 

 ing afterwards rotten and full of maggots in thofe pla- 

 ces where the whey appeared. All thefe difficulties pro- 

 ceed from a fubftance called fjp curd, a kind of half coagu- 

 lum, incapable of a thorough union with the true curd, 

 and which, when broken into fmall bits, produces eyes, but 

 if in larger pieces, occafions thofe rents and cracks in 

 the cheefe already mentioned ; for though this kind of 



curd 



