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thus made, is what is moil frequently foM for cream 

 cheefe. In breaking up the card, or prclfing, ihis is chiefly 

 fqueezed out. That v/hich remains is one caafe of eyes in 

 cheefe. The fatteft part of the milk ismoft difficult to coag- 

 ulate, and it is found, that adding more runnet will not 

 perfe6l the curd, when in this flate ; the cheefe is of courfe 

 impoverifhed, when the curd comes imperfeftly. But the 

 mod frequent errour is putting too much runnet, which in- 

 evitably gives the cheefe a flrong pungent tafle and (mell. 

 It occafions that puffing in cheefe which is called hove 

 cheefe^ and being pierced with a knife, will emit a very fetid 

 fmell. It is a degree of putrefaction arifmg from a fer- 

 mentation caufed by the runnet ; a fufficient evidence 

 that the cheefe can never be good, and is invariably full 

 of eyes. Another caufe of bad cheefe is bad runnet ; and 

 whoever has fcen many of our country kitchens, v/ili won- 

 der that they ever have good cheefe, owing to the very 

 filthy manner of keeping the fliins, being either impreg- 

 nated with fmoak, or tainted v.-ith flies, and expofed to eve- 

 ry difagreeable effluvia that may furround it. To obviate 

 thefe difficulties, the followinii is the manner that the run- 

 net was prepared in my dairy. Take the flcin, or runnet 

 bdg, as foon as the calf is killed ; let it be carefully cleaned 

 by hand without touching water; let it then be put into a 

 brine fo (Irong that it will diflolvc no more fait ; of this 

 brine three pints will fuffice for a fldn ; let it be fleeped in it 

 36 hours or thereabouts ; it may then be taken out of the 

 liquor, put into clean bottles and corked ; it will keep a 

 year, perhaps longer ; the fkin may then be drawn over a 

 bow, falted and dried as ufual ; in two or three months, 

 if your liquor fliould fail j'ou, it may be fleeped again. 

 It is faid to acquire neiv ftrength, but not fo much as at 

 firfl ; perhaps the virtue is not wholly extracted by the 

 firft fteeping, and that it will not yield it all to three pints of 

 water. This fecond operation will, however, anl'wer as 

 good a purpofe as the firfl, ufing two or three flcins in- 

 ftead of one. Let one general obfervation be made, that 

 throughout the whole buflnefs of darying, the greateft at- 

 tention mull be paid to the cleanlinefs and fweetnefs of 

 the velTels ufed, and in the dairy room ; and in feme inflanc- 



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