MAY. 



of 15 to 20 cwt, and stuck round the vat, into the 

 cheese, with thin wire skewers, which are shifted 

 occasionally : in four hours more it should be 

 shifted arid turned, and in four hours more the 

 same, and the skewering continued. Next morn- 

 ing let it be turned by the woman who attends the 

 milk, and put under another on the same press, and 

 so turned at night and the next morning; at noon, 

 taken out finally to the salting-room, there salt the 

 outside, and put a cloth binder round it. The 

 cheese should, after such salting, be turned twice 

 a day, for six or seven days, then left two or three 

 weeks to dry, turned and cleaned every day, taken 

 to the common checve-room, laid on straw on- a 

 boarded floor, and daily turned until grown hard. 

 The room should be moderately warm, but no wind 

 or draught of air should be permitted, which gene- 

 rally cracks them. Some rub the outside with 

 butter or oil, to give them a coat." Chamberlaijne. 



" Cheese made from clover is rather more diffi- 

 cult to make, to even the best of dairy-women, but 

 I have seen very good sound dairies of stout full 

 flavoured cheese made from clover, especially when 

 a good deal of time is allowed to bring the cheese, 

 and care is taken not to let it lie too hot after it 

 begins to get dry," T warn ley. 



" It has generally bren reckoned, that the milk 

 required to make one pound of butter will make 

 two pounds of cheese, and a larger quantity where 

 land is poor, the milk being wcak a will not afford so 

 much cream." Twamlcy. 



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