so 



June, 1793. 

 ^0 the Corresponding Secretary of the Massa- 

 chusetts Agricultural Society. 

 Sir, 



THE following obfervations were drawn up at the 

 requejl of a gentleman for his ozun ufe. If the Agricultural 

 Society fhould think that the contents afford any ufeful hints, 

 1 fhall he gratified with having contributed fomething to- 

 wards the improvement of one branch of that art^ which is 

 the moft indtfendcnt and one of the mofi honourable purfuits 

 of man, 



I do not fend it to you from an opinion that I have the heft 

 information upon the fubjeB, but that, by a communication of 

 each ones, experience^ improvement goes forward with rapid- 

 ity, I am^ Sir, 



Tour mofi obedient Servant^ 

 ALEXIS, 

 To Mr. : 



SIR, 



Agreeable to your requefl, I have colleaed 

 the following oblervations upon the method of making 

 cheefe. They are what arofe during an experience of but 

 two years. The intention was to have reduced this ufe- 

 ful part of rural economy to a regular fyflem, which in 

 this country is left to the ooeration of chance. This fheet 

 contains but little originality in the principles of this art ; 

 they were taken from treatifes written in England. If any 

 merit is due, it is for the attention with which thefe obfer- 

 vations were purfued, to afcertain the effential parts of 

 thefe treatifes. This art appears fo fimple, that every 

 country woman would be offended at being thought ig- 

 norant of it; yet a few rules may be collefted that require 

 to be obferved with almoft a chymical exaftnefs. They 

 know that runnet will make a curd : A piece is therefore 

 cut off at hazard and thrown into the milk. If too fmall a 

 piece is put in, the curd comes very imperfeftly, produc- 

 ing what is called flip curd. This is very fofr, and the curd 



thus 



