224. MINUTES MAY 



1 08. it over the vat; turns the checfeling upon it; 



CHEESE. fqueczcs it gently into the vat; folds over the 



cloth j tucks in the corner with a wooden 



cheefe-knife j and replaces the vat in the 



prefs. 



Suppofmg the c&eefeling to be made in the 

 morning, it now remains in the prefs, un- 

 touched, until the evening; when it is taken 

 out, falted, put into a frefli dry cloth, and 

 left in the prefs all night. 



The method of faking is this : The fait 

 being well bruifed, and the lumps thoroughly 

 broken, it is fpread plentifully on each fide of 

 the cheefeling, fo as wholly to cover it, about 

 one-tenth of an inch in thicknefs, more or 

 lefs, in proportion to the thicknefs of the 

 cheefe. If this be of a considerable thicknefs, 

 as fuppofe three inches and upwards, fome 

 fait is put into the middle of it, by flopping 

 when the vat is half rilled with curd, ftrewing 

 on the fait, and on this putting the remainder 

 of the curd. 



Next morning, if the curd be rich, or has 

 been cold-run, the cheefeling is turned into 

 another dry cloth, and left in the prefs till 

 evening : but if on the contrary the curd be 

 from poor milk, or from milk which before 



fetting 



