f'jti. NORFOLK. 211 



the ill flavor of the maw; which, if ever fo icS*, 

 well cleaned, retains a faint difagreeable fmell , CHEESE. 

 whereas the rennet prepared as above, is per- 

 fectly well flavored. 



It is, ho-.veyer, I find, an idea among the 

 Wiltlhire dairy-women, that the leaves cor reel 

 any ranknefs or evil quality in the milk,arifing 

 from a ranknefs of pafture : they being further 

 of opinion, that different paftures require dif- 

 ferent forts of herbs to correct them ; and 

 fome of them, it feems, are, or pretend to bej 

 fo deeply vcrfed in this art, that they will un- 

 dertake to correct any milk, fo as to prevent 

 the riling " heaving" or " blowing" of the 

 cheefes made from it ; and, confequently, rhe 

 ranciclnefs which ufuallf accompanies a porous 

 cheefe; 



This is, no doubr, a grand object of cheefe- 

 makers.; but it is not, I apprehend, to be ob- 

 tained -by fo fmall a proportion of vegetable 

 juices as pafs with the rennet into fo large a pro- 

 portion of milk. Nevcrthelefs, it appears to 

 me highly probable, that this grand defidera- 

 tum lies within the reach of the chemical art j 

 and that, by a courfe of judicious experiments^ 

 fome vegetable or mineral preparation ade- 

 quate to this valuable purpofe, may be dif- 



2. Coagulation. 



