MAY CHEESE. NEW MILK'S CHEESE. 34o 



to be sure ; but, on the whole, is not so fine and delicate 

 flavored as good cream butter, and on this account is 

 cheaper. 



The butter-milk which comes from the churning of 

 the cream of whey is a good food for swine. They 

 greatly relish it. 



Whey is also sold as a beverage, and is called " sweet 

 whey." When fresh and untainted, it is quite an agree- 

 able drink, very cooling, and good for the health in 

 spring, purifying the blood, though somewhat purgative 

 in its effect on the kidneys. Later in summer, when the 

 heat is very great, whey is thought to be rather injuri- 

 ous to the health than otherwise. It is then used 

 exclusively for swine. 



MAY CHEESE. In the early part of summer, when 

 the grass is best, sweet milk cheese is made in precisely 

 the same way as that described, yet of smaller size and 

 less weight. This is called May cheese, and is designed 

 for immediate use or sale when ripe, as it will not keep, 

 and easily loses its fine flavor. 



JEWS' CHEESE. Another kind of sweet milk cheese 

 is the Jews' cheese. It differs from common sweet milk 

 cheese in its form, which is flatter and thinner, and 

 partly in being less salted, and of a much looser texture. 

 It is but little made ; but some dairies are devoted to it. 



COUNCIL'S CHEESE. This is made as the common 

 sweet milk cheese, only in much smaller moulds. It 

 has also a peculiar color. It is allowed to get rather 

 old before it is relished, and is then mostly given away. 



NEW MILK'S CHEESE. This is made in winter, when 

 the cows are in the stall. It is not so good as grass 

 cheese, which is made in summer, when the cows are at 

 pasture, and is less relished, and brings a lower price. 

 When the cows are brought to the barn late in the fall, 

 it can be made of very good quality for a few days ; 



