1782. NORFOLK. 3,31 



too free an admiflion of a dry, parching air. 108. 



As foon as they are become firm enough to CHEESE- 

 be handled with fafety, they are cleaned in 

 this manner : fome fkimmed whey being put 

 into a milk-lead, or other broad, fhallow 

 veiiel, fo as to cover the bottom of it half aa 

 inch or an inch deep, the cheefes to be cleaned 

 arc taken from the fhelf and placed in the 

 whey. One fide being thoroughly moifteneo^ 

 the other fide is placed downward : the edges 

 too are wetted with a cloth, fo as to make the 

 whole coat of the checfe foaking wet. The dairy- 

 woman then takes a hardbrufh, and brufhes 

 every part of the cheefe ; frequently dipping 

 her brufh in the whey, to eradicate the white 

 coat more readily and rore effectually. This 

 done, Ihe places them again on the flielves ; bu,t 

 before they be quite dry, while their coats are 

 yet moift, Ihe rubs them over with a cloth, on * 

 which a piece of whey, or other common, but- 

 ter has been fpread. This keeps the rind fup- 

 ple, and free from cracks j checks thefcuify 

 coat from rifing; and, by flopping the pores 

 and fiffures of the coat, prevents the fly from 

 depofhing her eggs. If the rind be rough, 

 from the marks of the cloth or other caufe, me 

 fcrapes them with a knife, or other inftrumcm : 



