makes the great difficulty in what is called bringing 

 the cheese, or fixing the curd in the tub or pan : 

 I have often heard dairy-women say, that it is 

 sometimes very difficult to make it come at all, and 

 instead of one hour (the time very commonly given 

 by dairy- women, in bringing the cheese) that it 

 will frequently not come in three, four, or five hours, 

 and then in such an imperfect state, as to be scarce 

 capable of being confined either in the cheese-vat 

 or press, and when released from the press, will 

 heave, or puff up, by splitting or jointing, accord- 

 ing as the nature or state df the curd happens to 

 be. Whenever people find their cows in this situ- 

 ation, which in hot summer evenings must often 

 happen, especially where water is scarce, or in 

 grounds where there is very little shade ; then it is, 

 that making use of a little cold spring water before 

 earning, or rendling, is useful, as that will make 

 the runnet take effect and the milk coagulate much 

 sooner. It often happens, in some dairies, that ths 

 work is quite at a stand : the dairy-woman not 

 knowing how to hasten the coagulum, or coming 

 of the cheese, thinks of putting more runnet in 

 to forward it ; but the nature of runnet being such 

 as will dissolve the curd in part coagulated, if 

 more be put in, disturbs the whole, and prevents 

 its becoming curd at all, or in a very imperfect 

 state, remaining in the whey, in an undigested 

 state that will neither turn to curd or cream, and a 

 principal part of the richest of the milk is then 

 cast away with the whey. Cold water, with a little 



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