SAGE CHEESE CHEESE DAIRY. 263 



by the Po river; fed on which the cows not only 

 give a superior quantity of milk, but of such quality, 

 that the skimmed equals the pure milk of other 

 countries. 



SAGE CHEESE. In a sufficient quantity of milk, 

 steep two parts sage, one part of marigold leaves 

 and parsley. Two handfuls of the former and one 

 of the two latter, are deemed enough to green a 

 cheese of ten or a dozen pounds. After the infusion 

 shall have been stirred up, on the following morning 

 the coloured milk is strained off, and mixed with 

 about a third of the quantity intended to be run or 

 curded. The green and white parcels of milk are run 

 separately, as the two curds must be kept apart until 

 ready to be put into the vat, where they may be 

 mixed either generally and evenly, or in an irregular 

 and fanciful manner, as they are often seen. 



The above rules for cheese making, which I have 

 extended considerably beyond my first purpose, are 

 chiefly extracted from the Board Surveys, and from 

 Mr. Marshall's works, from which I apprehend the 

 most authentic practical documents are to be obtained. 

 As to common country cheese making in company 

 with butter, under which the quality of the cheese 

 is little considered, so that cheese it be, and the pro- 

 cess is not over complex, or any extra conveniences 

 in requisition, every ordinary dairy maid is fully au 

 fait. The intelligent reader will, however, perceive 

 that there is much labour, attention, and perseverance 

 required in the manufacture of good cheese for pub- 

 lic use, and that even on peculiar cheese soils, an 

 equal degree of cleanliness and nicety is indispensable 



