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the whey, it will not all fqueeze out, nor v/ill it blend with 

 the curd, and where a particle remains there will be an eye. 

 The curd, being well drained of the whey, by breaking ic 

 up fine by hand, is to be falted. This is an importanC 

 part, and of which i am not fo ivell informed as I wifh to 

 be. The fuccefs of experiments with fait can only be de- 

 termined by the tafte, and this cannot always be done, 

 when the cheefe is fold. Salt differs greatly in ftrength 

 and quality, as is well known to fifhermen and packers of 

 beef. In Ireland the beef is firfl Itrongly rubbed with blond 

 fait, which is mild and penetrating. It is then paffedto an- 

 other hand, v/ho ufes a mixture of blond and bay fait, 

 which is harlh and drying, hardening the provifions. 

 From this confideration of the different effe£ls of fait, it 

 may be concluded that bay fait, is not adapted to cheefe. 

 I 5^1 fo took bay fait and diflblved it, and then boiled ifc 

 down I the objeclionable parts fly off; and the more violent 

 the ebullition, the finer will be the grain, which indicates 

 its ftrengthv the large grain being the flrongeft. I liked the 

 fait thus obtained, the grain being as fine as well ground 

 meal. Some of my beil cheeles were made with this lalt, 

 ?.nd the quantity ufed was one tea cup heaped, to fix gal- 

 lons of milk. This proportion is liable to errour, as milk 

 will yield more or lefs curd according to the feafon or 

 quality of the grafs; and let it be remembered that cows 

 ftioulcl never be drove hard, efpeciallyjufl: before milking, 

 if the common blond fait is ufed, it fhould be reduced 

 finer by pounding, that it may more intimately blend with 

 the curd.— The curd being prepared for the prefs, it ap- 

 pears to me proper that every heterogeneous fubftance 

 fhould immediately be preffed out. For this purpofe my 

 full prefs xvas powerful, being a lever eight feet long, one 

 end fixed by a pin between two (lumps let in a bench ; 

 near thefe flumps, was placed the cheefe ; the other end of 

 the lever was loaded with about two hundred weight of 

 ftones ; at the other end of the bench were fixed two Itumps 

 higher than thole firll mentioned, which are about fix 

 inches higher under the lever than the cheefe hoops j the 

 other (lumps have a crofs piece on the top to reft another 

 lever, xvhich is hooked to the end of the firfl: to raife it. 

 The cheefii being tended as ufual i.n this prefs, where it re-i 

 £ mained 



