COOKEHY. 153 



After having selected the best kind of potatoes, thej 

 are boiled; when cooled, they are pealed and reduced 

 to a pulp, either by a grater, or in a mortar: to five 

 pounds of the pulp, which should be equally fine and 

 homogeneous, is added a pound of sour milk with a 

 sufficient quantity of salt; the whole is well kneaded, 

 then covered up and left to repose for three or four days, 

 according to the season of the j'ear: at the end of that 

 time, the mixture is again kneaded, and then put into 

 8mall baskets, to divest it of the superfluous humidity. 

 Afterward it is placed in the shade to dry and then it is 

 packed in layers in large jars, or casks, where it is left 

 tor fifteen days. The older this chee=e grows, the 

 better it is. 



There are three kinds made: the first, which is the 

 most common, is prepared in the proportions above 

 named; the second, with four parts of potatoes and two 

 of curd; the third with two pounds of potatoes and four 

 pounds of milk. 



The potato cheese has this advantage over common 

 cheese, it never engenders maggots, and it keeps per- 

 fectly well for several years, provided it is placed in a 

 dry situation and in close vessels. 



I have repeated this experiment with the proportions 

 of the second quality. This was the method pursued. 

 The potatoes were boiled, pealed, and crushed with the 

 hands. If the fabrication was carried on extensively, 

 the machine used for reducing the potatoes in distille- 

 ries, could be used. The milk was heated, and curdled 

 with vinegar, as no runnet was at command. After 

 this operation, the milk was mixed with the potatoes; 

 the mass was salted, then it was passed through a hair 

 sieve, to pulverise it thoroughly and make the mixture 

 perfect; this mass, covered with salt, was left for ten or 

 twelve days in an earthen pan; at this period it was 

 distributed, for want of baskets, on sieves, where it 

 drained and became moulded into regular forms. The 

 sieves were lined with a linen cloth before the mixture 

 was put into them. Fifteen days after this draining 

 operation, which had been aided a little by pressure, 

 the cheeses were placed, enveloped in their cloths, be- 



