JUNE. 391 



round, in the same manner, and by the same cause, 

 that a board is made round, or coffered up, by the 

 heat of the sun : rank cheese very often heaves, 

 from the cause before given, that makes it rank. 

 Cheese is very apt to split, or divide in the middle, 

 by being salted within, especially when people 

 spread salt across the middle of the cheese when 

 the vat is about half filled, which curd, though in a 

 small degree separated by salt, never closes or joins, 

 and is much easier coffered up or drawn round than 

 other cheese ; especially thin cheese made in what 

 we call Gloucester vats, being round or rising in 

 the bottom, and the slider or cheese-board that is 

 laid over it, made convex also, in order to make 

 the cheese thinnest in the middle, that it may dry 

 quick for early sale. Then, if salted within, and 

 being laid soft on the shelf to dry, as it bears only 

 on the edge all around, it is almost sure to split, 

 and it is often seen ; scarce a cheese in some dairies^ 

 of this form, but what do split. Salting a little in 

 the milk is greatly preferable, for these dairies in 

 particular. 1\tiamley. 



" It is a fact well established, that the season has 

 great influence on the quality of cheese ; especially 

 on the defect more immediately under notice. Iri 

 1783, a dry hot summer, scarcely any dairy could 

 make good cheese. In some dairies more than 

 half the make was hollow, and even in the best 

 dairy I had an opportunity of examining, numbers 

 were " eyeyj" while in a common season, and 

 c c 4 more 



