PLYMOUTH AGRICULTURAL SOCIETY. 159 



add 5 oz. salt, and it is ready for pressing. When it has been 

 pressed 24 hours, it is taken out and covered with thin cloth, snug- 

 ly sewed at the edges, and put back for another day's pressing. 

 When done, it is rubbed over with lard or fresh butter, and 

 turned daily, till ripe. The cloth protects the cheese from flies 

 and mould, stays it while the rind is tender, and prevents it from 

 sticking to the shelf. It is not a quarter of the work, to tend 

 cheese made in this way, as without a covering. A free use of 

 cold water in drenching curd removes all wheyey substances, 

 which tend to rancidity, and much less salt is necessary ; con- 

 sequently the cheese is softer, especially when lightly scalded. 

 Plympton, Oct., 1848. 



Annie W. Wood's Statement. 



1 strain my night's milk into a tin kettle, which I use to warm 

 it in. In the morning, take off the cream that rises during the 

 night, and add warm milk to it, stirring until it mixes ; then 

 put it into the kettle, and, while warming, stir it all together, 

 until it is as warm as when first milked from the cow ; then 

 put in my morning's milk, and a sufficient quantity of rennet, 

 to curdle the milk in a short time. After separating the curd 

 from the whey, hang it in a cool place, till the next day. I 

 then put warm whey to it, and let it remain until I have scald- 

 ed my second curd ; then put it together, and drain it till it 

 is quite cool, before I chop and salt it. I use ground rock salt. 



Bkidgewater, Oct., 1848. 



