it be very clean, and hy no means the leafl tainted, to be 

 certain the curd is fully formed, which is known by the 

 blue colour of the whey, and by no means to ftir it till the 

 air has had time to efcape. 



5. The bed method to prevent the cracking oFcheefes, 

 is to fait them in the milk, or after the cheefe is formed, 

 which may be done with much more certainty than in 

 the curd, which is a bad method. 



6. Dry cracks in cheefe are frequently produced by 

 keeping curd from one meal to another, by which means 

 the firfl becomes too dry and hard, ever, without great at- 

 tention, to mix intimately with the fecond. 



7. Curdly, or what is commonly called wrinkle coated 

 cheefe, is always caufed by four milk. Cheefe made of cold 

 milk is apt to be hard and fly before the knife. If the 

 weather is cold, cheefe fhoald be kept warm, particularly 

 when fiifl; made. 



8. Slip coat, or foft cheefe, is made entirely of flip 

 curd, and willdifTolve into a kind of creamy liquor, which 

 is fuflicient proof of the nature of this kind of curd, 3-^^ 

 already mentioned. It is generally computed, that as 

 much milk is required to make one pound of butter, as 

 two pounds of cheefe. 



It is remarked by dealers in cheefe, as well as oth- 

 er pcrfons, that much the greateft part of the people that 

 cat cheefe have no idea how it is produced. They finding 

 the befl cheefe of a yellow colour, naturally conclude that 

 cheefe of a pale colour mull be made of inferiour or fkim- 

 med milk, whereas the colour is artificial. The princi- 

 pal ingredient ufed for colourin;; cheefe is the bcfl Span- 

 i(h annatto (or what is commonly called in this country, 

 otter) which gives cheefe the beautiful colour of the befl 

 fpring butter, without injuring the tafle or quality in any 

 degree. The bed method of ufing it is, to take a 

 piece and dip it into a bowl of milk, and wafh off from 

 the piece fafficient to give the milk a deep colour. Then 

 mix the coloured milk with the milk prepared for the 

 cheefe, before either runnet, or fait is put in. If enough 

 annatto has been ufed, the whole milk will have a pale 

 orange colour, which will be much increafed after the 

 cheefe h made. 



To 



