il 



cs it may not be unneceffary lo recommend it to the dairy 

 woinnn in her own pcifon. In cheefc of one meal, the milk 

 iliould be kept as near as poffibie to its natural heat, till 

 the lunnet is put in» 1 find three tea fpoons full to a 

 gallon ofmiik to be the average quantity required to co- 

 ;'gulate it ; but this liquor {hould always be tried, to af- 

 cerlain its flrength. The obje6t is to find the fmailefl; quan- 

 tity that will bring the curd properly, as more than that 

 iviil iijjurc the cheefe. You will percejve that it is con- 

 venient to make a large quantity of this liquor at a time, 

 or making it at diHurent times in the fpring, when }'ou 

 begin to make cheefe, which is feldom till all the 

 calves are killed, let it be mixed and then tried, after 

 which there is no trouble with the runnet ; and you may 

 be certain that whatever other deleft the cheefe may have, 

 it will not be flrong, or hove; this is folely owing to the 

 too great quantity or bad quality of the runnct. My 

 cheefe tub being made ol the lame diamctre at the top and 

 bottom, 1 found its contents in gallons, and made a guag- 

 ing rod, marking on the depth of the tub, and then fubdi- 

 viding that deplh by the number of gallons the tub con- 

 tained. B}' putting the rod into the tub, was readily fecn the 

 gallons of milk in it. Tht^tubitfelf might be thus graduated ; 

 when you would make fervants follow rules, it is nccclfary 

 that they fliould be attended with as little trouble as poffi- 

 ble. Having put in the runnet, the milk /Jiould not be JuJ- 

 fcrcd to cool too joon, as the curd Jliould be Jtvfihiy warm 

 uhen brckc vp and put into a hoop, otherwile the cheefe 

 v.'iil be in flakes when cut, the curd not uniting when cold. 

 ^ht curd riivft no^ be dijlurbed in the tub, till it cleaves from 

 the fides and begins iu J'etlle. It may then be cut through 

 chiquerwife and fuffeied to fettle ftill more ; v/ith a proper 

 temperature of air it w'ill begin to fettle in half an hour 

 from the time of fettling the milk ; cold weather retards it 

 and may defeat it ; if the curd is too long in coming, the 

 cream begins to rife and is loft to the cheefe ; it (hould 

 therefore be guarded againft. There rifesupon the whey, 

 when the curd fettles, a thin fiiim, which (liould be care- 

 fully removed before the curd is taken out, left it fhould 

 jnix with the curd. As it is of a more fixed nature than 



the 



