( 163 )j) 
discharze the milk from the butter, the latter is again 
subjected to frequent pressure and washing in cold 
water, which, readily uniting with the milk, carries 
at along with it. 
4th. What now remains is, to employ the means 
necessary to its preservation. These are of two 
‘kinds; a small portion of common salt, well dried 
and pulverised, may be wrought into the mass, and 
distributed as equally as possible ; or, the fresh mass 
subjected to a demi-fusion, will throw up a frothy 
and feculent matter, which must be carefully taken 
off; and which, if neither evaporated nor skimmed in 
‘this way; nor absorbed by the salt in the other, 
would produce the rancidity of which we have alrea- 
dy ‘spoken. The butter of Prevalais, the finest in 
Europe, is prepared after this last mode. The se- 
eret was long and well kept, but’ was at length di- 
vulved by M. Tessier, about the year 1809. 
Of Cheese-making. 
The curd of milk is known to be the basis of cheese, 
and the theory of making this may be brought under 
three heads: 
“Ast. Turning the milk, or separating the curd from 
the other. constituents of milk, by a chemical pro 
éess,' or by permitting, it to separate spontaneously. 
2d. Expressing what remains of these from the curd, 
by mechanical means; and, 
3d. Seasoning the mass, by the introduction of some 
matter of sownvianeing quality, as muriate of soda, 
gage, balm, aromatic clover, &c. &c. 
These principles may be much varied, and, under, 
Gifferent managements, will produce cheeses of very 
