MAY. 



\vater; then one- third part of that milk, is heated 

 sin the same manner, so as to bnng it to the heat 

 of new milk from the cow. (Note. This part of 

 the business is done by a person who does not assist 

 in milking the cows daring that time). Let thecows 

 be milked early in the morning, then the morning's 

 new milk, and the night's milk, thus prepared, are 

 put into a large tub, together with the cream j 

 then a portion of rennet, that has been put into 

 water milk- warm the evening before, is put into 

 the tub, sufficient to coagulate the milk ; and at 

 the same time, if arnotta be used to colour the 

 cheese, a small quantity, as requisite for colouring 

 (or a marigold or carrot infusion), is rubbed very 

 fine, and mixed with the milk, by stirring all to- 

 gether, then covering it up warm, it is to stand 

 about half an hour, or until coagulated ; at which 

 time it is first turned over with a bowl, to separate 

 the whey from the curds, and broken soon after 

 with the hand and bowl into very small particles : 

 the whey being separated by standing some time, 

 is taken from the curd, which sinks to the bottom; 

 the curd is then collected into a part of the tub, 

 which has a slip or loose board to cross the dia- 

 meter of the bottom of it, for the sole use of se- 

 parating them, and a board is placed thereon, with 

 weights from 6olb. to 120lb. to press ouf the 

 whey; when it is getting into a more solid con- 

 sistence, it is cut and turned over in slices for se- 

 veral times, to extract out all the whey, and then 

 weighed as before; which operations may take up 



V3 about 



