2Q4 MAY. 



about an hour and a half. It is then taken from 

 the tub, as near the side as possible, and broken 

 very small by hand, and salted, and put into a 

 eheese vat, enlarged in depth by a tin hoop to hold 

 the quantity, it being more in bulk than when 

 finally put into the press ; then press the side well 

 by hand, and with a board at top well weighted, 

 and placing wooden skewers round the cheese to 

 the centre and drawing them out frequently, the 

 upper part of the cheese will be drained of its whey; 

 then shift it out of the vat, first put a cloth on the 

 top of it, and reverse it on the cloth into another 

 vat, or the same, which vat should be well scalded 

 before the cheese is returned into it ; then the top 

 part is broken by hand down to the middle, and 

 salt mixed with it, and skewered as before, then 

 pressed by hand, weighted, and all the whey ex- 

 tracted. This done, reverse the cheese again into 

 another vat, warmed as before, with a cloth under 

 it ; then a tin hoop, or binder, is put round the 

 upper edge of the cheese, and within the sides of 

 the vat, the cheese being first inclosed in a cloth, 

 and the edges of it put within the vat. 



" N. B. The cloth is of fine hernp, one yard 

 and a half long by one yard wide ; it is so laid, 

 that on one side of the vat it shall be level with 

 the side of it, on the other it shall lap over the 

 whole of the cheese, and the edges put within the 

 vat, and the tin fillet to go over the whole. All the 

 above operations will take from seven in the morn- 

 ing till one at noon. Finally, it is put into a press 



of 



