35 



die reft of the milk, when it is fct for cheefe. One ounce 

 will colour four or five hundred pounds, and it is bought of 

 the apothecaries. It is perfe6lly innocent, and 1 thought 

 that the cheefe coloured with it, was higher flavoured ; This 

 might have been owing to other caufes. To have a good 

 dairy, it muft be a particular bufinefs, and not attended 

 only at convenient intervals from other woik, as a fecon- 

 dary objcft, nor fhould a drop of cream be taken from 

 milk appropriated for cheefe. This mud be inviolably ob- 

 lervcd. I think that large cheefes generally prove better 

 than fmali ones ; and for this reafon ftiould not wifh to 

 make a cheefe lefs than twenty hve pounds. But if the 

 number of cows is not fufficient to make a cheefe of one 

 meal, the old milk fhould be very well mixed with the 

 cream that has rifen, and then put into a large brafs ket- 

 tle to warm over coals free from fmoke, the milk being 

 frequently flirred to prevent the bottom of the milk be- 

 coming too hot before the top is fufhciently warmed, 

 which will be the cafe without attention. It fhould be 

 brought as near as poffible to its natural heat. To fave 

 trouble our women heat a part very hot, then mix it with 

 the cold ; but I have no doubt that this injures the cheefe. 

 Putting the milk into deep veifels, and covering them in a 

 damp iituation, will prevent the cream from rifmg fo 

 much as it otherwife would. 



[From Letters and Papers on Acrichlture, publxfhed at 

 Hal LI FAX.] 



To the Secretary o/'/Z)^ Agricultural Society, 

 at Halifax. 



JL H E intention of the Society being {o obvi- 

 oufly of the firft importance to this country, 1 am induced 

 to requeft that the following obfervations may be commu- 

 iijc-ated to the next meeting. 



Every 



