MAY. 



" By a pretty-accurate calculation, in the upper 

 vale of Gloucester, . I found that a cheese weigh- 

 ing somewhat more than 1 1 Ib. (namely, at 10 to 

 the cwt.) took about 15 gallons of milk (ale mea- 

 sure) or one gallon and one-third to 1 Ib. of two 

 meal cheese. From two instances, minuted vvitbf 

 tolerable accuracy in this district, the proportion 

 appears to be in one instance somewhat more, and 

 in the other somewhat less, than 1 Ib. of curd to 

 one gallon of new milk. 



" The season of making. 'Thin cheese' is 

 made from April to November; but the principal 

 season for making ' thick cheeses' is during the 

 months of May, June, and the beginning of July. 

 If made late in the summer, they da not acquire a 

 sufficient degree of firmness to be marketable the 

 ensuing spring. 



" The rennet made use of at Frocester was pre- 

 pared in this mariner : to two gallons of water, 

 made salt enough to bear an egg, add one penny- 

 worth of mace, one pennyworth of cloves, 'a 

 handful of sweet-briar and hawthorn buds, a small 

 quantity of aklm (about the bulk of a small wal- 

 nut), the same quantity of sal prunella, a small 

 quantity of cochineal (a small pinch the bulk of 

 half a hazel nut), and, if to be had, two or three 

 bay-leaves. Pound the alufn, sal prunel, occ. and 

 having mixed the several ingredients with the salt 

 and water, add five veils, or if small, six or seven. 

 In about ten days the rennet will be fit for use. 



" Another recipe which I was favoured with in 

 * this 



