curd retains its coagulated nature for fomc time, It always, 

 fooner or later, dilTolves info a ferous liquor. This 

 kind of curd may be produced by ufing the milk too hot» 

 by bad runnet, or by not allowing the curd a proper time 

 to form. The firft may be remedied by the ufe of cold 

 water. The fecond, by good runnet, a knowledge of which 

 can only be acquired by long praftice. The only rule 

 that can be given for its preparation is, to take out the 

 flomach of a calf, rince it in cold water, and rub it well 

 with fait and dry it. It may be ufed immediately on 

 drying, though it is confidered befl after it is a year old. 

 The belt method of making the runnet is, to take one 

 gallon of pure fpring water and boil it ; then make it into 

 brine with clean fait, fufficiently flrong to bear an egg ; 

 ict it cool to about blood heat. Two of the flcins (or 

 what are commonly in this country called runnet bags) 

 muft be put into the biine, either cut m pieces, or whole, 

 as is mofl: convenient ; they muil fleep twenty four hours ; 

 after which, it is fit for ufe. About a tea cup of a mid- 

 dling fize, of the liquor, will be fufficient for the milk of 

 ten cow.'. 



In making cheefe, fuppofin,^ the runnet of a good qual- 

 ity, the following particulars muft be obferved. 



1. The proper degree of heat : This ought to be 

 what is called milk warm, which is confiderably below the 

 warmth of milk taken from the cow. If too hot, it may 

 be reduced by cold water, without any injury to the 

 cheefe. 



' 2. The time allowed for the runnet to take efpecl : 

 This ought never to be kfs than one hour and a half. 



3. After having the curd firmly formed at the bottom 

 of the tub, the whey muft be taken away, and the curd 

 muft ftand to drain one quarter of an hour. 



If any pieces of flip curd are found fwimming in the 

 whey, they fliould be poured off with it, rather than be 

 admitted into the cheete. Some dairy women allow their 

 curd to ftand two hours, to obtain a firmnefs that will 

 require no breaking ; but the beft method is to break it 

 thoroughly, for the cheefe is lefs apt to be hard. 



4. The beft method to prevent cheefe from heaving, 

 is to avoid making tlie runnet too ftrong, to take care that 



it 



