KIMI. 149 



collects on the top, of considerable thick- 

 ness and in great perfection. The cream 

 being taken off, and put into the churn, 

 often proves so rich, that after it has been 

 churned but a short time, if the churn be 

 laid on one side nothing will run out. It is 

 no small labour to churn such cream. 



Of the remaining milk cheese is made, be- 

 ing warmed before it is coagulated. If the 

 milk has begun to turn sour, it will not do 

 for this purpose. Such thin milk as this is 

 not very fit for eating, but the whey which 

 separates from it in the making of cheese, is 

 by some people made into syra. (See v. 1. 

 243. n. 11.) This is done merely by put- 

 ting it, when cool, into a vessel or cask, 

 when, if set by for a considerable time, it 

 will become extremely tough. Most usu- 

 ally however it is boiled, and then kept for 

 two or three days, when, some new milk 

 being added, it is boiled up again to the 

 consistence of flummery, and then set by 

 in some kind of vessel. If it remains for 

 a long while without being touched, it 



