1782. NORFOLK. 221 



milk-lead to fland for cream, to be churned 108. 

 for whey butter *. CHEESE. 



Having laded off all the whey fhc can, with- 

 out gathering up the final 1 pieces of loofe 

 curd floating near the bottom of the vcflel, 

 {he ip reads a ftraining-cloth over her checfe- 

 tongs, and drains the whey through it, return- 

 ing the curd retained in the cloth into the 

 cheefe-tub. When {he has got all the whey 

 {he can, by prefling the curd with her hand 

 and the lading-difli, flie takes a knife and cuts 

 it into fquare pieces, about two or three, inches 

 fquare. This lets out more of the whey, and 

 makes the curd handy to be taken up, in order 

 to be broken into the vats f . 



* This is a practice peculiar to the chcefc .countu?, 

 and forms no inconiiderable part of the profit of a dairy 

 in thofe counties. In Norfolk, the whey, even from newr 

 milk, patfes from the cheefe-vcflels immediately to the 

 hog-tub. 



f A dairy fliould be plentifully furniflied with vats, 

 nnd fome of them of different fizes ; for when three or 

 four chcefes are made at each meal, a number of vats be- 

 come actually in ufc ; and if there are not ftill a number 

 empty, the dairy-woman becomes confined in her choice, 

 and cannot proportion exactly her vats to the quantity of 

 curd (lie happens to find in her cheefe-tub ; and keeping 

 a little overplus cxird from meal to meal frequently ipoils 

 a whole cheefe, 



Having 



