3782. NORFOLK. 213 



The degree of heat retained by the curd 108. 

 when it comes ; that is, when the coagulation has CHEESE. 

 fufficiently taken place ; or, in 



The length of time between the fetting and 

 the coming. Which length of time may be re- 

 gulated either 



By the degree of the warmth of the milk 

 when fet ; or 



By the (late of warmth in which it is kept 

 during the time of coagulation ; or 



By the quantity and flrength (taken jointly) 

 of the rennet. 



To endeavour to gain fome information-on 

 this fubjecl, I made the following obfervations. 



1 7 8 1 . June 5. Twenty-three gallons of milk, 

 heated to ninety-fix degrees of Farenhcit's fcale, 

 with two tea-cup-fulls of weakifh rennet, came 

 in one hour; the curd delicate and good. 



June 6. The fame quantity of milk, of the 

 fame heat, with the fame quantity of rennet, 

 came in nearly the fame time ; the curd fome- 

 what tough ; owing, probably, to the milk 

 having been " burnt to the kettle" in which it 

 was heated. 



June 7. Twenty-feven gallons of milk, 

 heated to ninety-four degrees, with the fame 

 quantity of rennet, came in about two hours ; 

 the curd very good. 



P 3 June 



