1782. NORFOLK. 219 



And from thefe as well as from a variety of 1 08. 

 other obfervations, which I made in the CHEESE - 

 courfe of the fummcr, but which are not mi- 

 nuted, it" appears to me, at prefent, that from 

 85 to 90 arc the proper degrees of heat ; 

 that from one to two hours is the proper 

 time of coagulation ; and that the milk ought 

 to be covered fo as to lofe in the procefs about 

 5 degrees of its original heat. 



But climature, fcafons, the weather^ and 

 the pafture, may require that thefe bounds 

 fhould fomctimes be broken. A few obferva- 

 tions, made in one feafon, and in one place, 

 how accurately foever they may have been 

 taken, are by no means adequate to the entire 

 illuftration of this very abftrufe fubject. 



3. The curd. In Norfolk this ftage of 

 the procefs is very Ihort. Part of the whey 

 being laded off, the remainder, with the curd, 

 is poured into a cloth : the whey drains 

 through ; the curd is Ihook in the cloth ; 

 kneaded down into a vat; put under a light 

 prcfs, or perhaps under a Hone ; the cloth 

 once changed , the curd once turned ; and lo ! 

 a Norfolk cheefe appears. The cows are 

 milked and the cheefe compleated in ten or 

 twelve hours. 



The 



