390 



salt (as hereafter recommended) will, in a great 

 measure, prevent this difficulty. One great point, 

 or thing to be observed in first setting off, or rend- 

 ling the milk, is carefully to observe the state of the 

 milk as to heat or cold: the grand medium, or state 

 it should be in when you put the runnet into it, is 

 what maybe properly understood milk-warm; if you 

 find it to 'be warmer than that, it is recommended 

 to put some fresh spring-water into it, in such 

 quantity as will reduce it to the milk-warm state : 

 a quart, two, three, four, or more, according to the 

 quantity of milk to be so cooled : many people may 

 think water will hurt the milk or impoverish the 

 cheese ; experience shews it will not, but is a means 

 of the runnet more immediately striking or operat- 

 ing with the milk. I would recommend the use of 

 a thermometer, to shew the degree of heat milk, 

 bears. I doubt not, one may be constructed on a 

 very easy plan, that will cost a very little money, 

 and it will be well worth while to be at a small 

 charge to regulate a fault, of putting milk together 

 too hot,, which is of more ill consequence than 

 people are aware of. Twamley. 



" Sometimes, if cheese be laid cool when first 

 made, or coming from the press, is dried outwardly 

 by means of a harsh cool air, when at the same 

 time the inside of the cheese remains in a moist 

 state, though the coat is hard and dry, when that 

 cheese is exposed to hefat, either by lying near a 

 hot wall, or near tiles in hot weather, or by the 

 immediate heat of the sun, it will be drawn up 



round^ 



