20$ M I N IT T S MAY 



1 08. celknt Wiltshire dairy-woman ; who, I was in 



CHEESE. hopes, might be able to make fome improvc- 



mc-nt on the Norfolk method of making 



cheefe; which, I had been given to under- 



fland, was execrable. 



Having long confidered this interefting fub- 

 jet as being allied to experimental philofophy, 

 I placed it in that light, and paid as much 

 attention to the different proccffes as an acYivc 

 iccne of employment would permit me. What 

 I have been able to do is only an effay ; but it 

 is lufficicnt to convince me, that with leifurc 

 and application, much might be done towards 

 bringing this, at prefent myfterious, but im- 

 portant fubject to fome certain and fixed prin- 

 ciples. 



In regiftering the information I have been 

 able to obtain, it will be proper to digeft it 

 under the following heads : 



1. The preparation of the rennet. 



2. The coagulation of the milk. 



3. The management of the curd. -' 



4. The management of the cheefe. Z *. & 



i. Rennet. The curd which happens to be 

 contained in the ftomach of the calf when 

 butchered, together with the hairs and dirt 

 which are infeparable from it, are ufed by the 



dairy- 



