i wa 3} 
pears on the surface of the cheese, the salting} is i 3 
continued.(1) 
. Various means have been med to improve the 
qualities: of cheese, besides those employed in the 
process:of fabrication. Though we give little credit 
to these devices, still, as others may have more faith 
than ourselves, itmay not be improper to mention 
some of them. The most simple and most easily 
employed are—rubbing them with oil, with butter 
not salted, with the lees of wine, and sometimes en- 
veloping them with linen, dipped in vinegar, or in 
new hay, moistened with warm water. Another, 
more compounded and not so easily obtained, has 
fallen within the scope of our reading. It is given 
by M. Chazotte, inspector of mines to the Duke of 
Parma, who says. of it, “ that cheeses the most dry 
and of the worst quality, if moistened daily for twen- 
ty or thirty days, with a liquor composed of strong 
vinegar and alkalised nitre, and which entirely re- 
sembles the foliated earth of tartar, known to che- 
mists and physicians, will render them excellent.” 
What, on this head, is suggested by our own experi- 
ence 1s, that if not made hetter, they are assuredly 
best preserved, by dark apartments, neither very dry 
nor very humid, and by shelves or tables frequent- 
ly washed, and not containing in them any resinous 
matter. 
Of the residuum or whey left after cheese-making. 
This is not without its uses, and some of them im- 
portant. The medicinal virtues of whey have been 
long acknowledged and much celebrated, and ap- 
(1) This appearance shows that the absorption of salt is complete. 
