CHE 



CHE 



plates of iron, and fixed to the bed with 

 four bolts; these cheeks rise on each side 

 the mortar, and serve to keep it at what 

 elevation is given it : the cheeks of a 

 printing-press arc its two principal pieces 

 placed perpendicular and parallel to each 

 other, and serving to. sustain the three 

 sommers, &c. 



CHEEKS, in ship-building, two pieces 

 of timber, fitted on each side of the mast, 

 at the top. serving to strengthen the mast 

 there, and having holes in them, called 

 hounds, through which the ties run to 

 hoist the yards 



CHEESE is made from the curd formed 

 by mixing rennet with milk, the quality 

 of the cheese depending on that of the 

 milk used on the occasion. Various pro- 

 cesses'are recommended, but to detail 

 them would be a voluminous task; we 

 shall, however, state, in as few words as 

 the subject will admit, how cheese is 

 usually made. The milk being previ- 

 ously warmed, is turned, by the mixture 

 of rennet, into an apparently solid mass. 

 This being cut across with a brass knife, 

 (for iron is supposed by many to give a 

 bad flavour,) occasions the curd to sepa- 

 rate from the whey : the latter is given 

 to pigs, or is sold as a beverage, while 

 the former is put into a press made for. 

 the purpose, and all the whey is com- 

 pletely separated, falling through holes 

 in the bottom of the press ; while the 

 curd is kept in by a coarse kind of 'cloth 

 made principally "for that purpose. The 

 curd must be repeatedly cut into minute 

 squares, and be as. often subjected to the 

 press. When mixed for the last time, 

 salt is added: and if any colour is to be 

 given, a small quantity of annatto, or 

 other colouring mutter, is put in ; though 

 this is sometimes done in the early stages 

 of the manufacture. Many put in sage- 

 leaves, or mix plain and various-coloured 

 curds together, according to fancy ; the 

 goodness of the cheese will, however, al- 

 ways depend on the richness of the milk. 

 When the cheese has been kept a proper 

 time in the mould and \villbearhandling, 

 it is taken out, and put on a shelf; care- 

 fully turning it every day, so that it may 

 be dried alike ; it is next rubbed with 

 green nettles, &c. and by some with salt, 

 under the opinion that these help to ripen 

 it. Every county has some favourite re- 

 cipe for the operation, and all alike claim 

 the palm of pre-eminence : we may, per- 

 haps, be correct in saying, that in each 

 there are both excellent and execrable 

 cheeses made. Cheshire, Gloucester, 

 Wiltshire, and Stilton, seem to be the 



most approved, while, on the other hand, 

 that made in Suffolk, being usually from 

 skimmed or flitted milk, and, conse- 

 quently, deprived of all the butyrous 

 part, is considered proverbially poor. 



As an article of diet, cheese cannot, on 

 the whole, be accounted nourishing : that 

 which is old, crumbling, and rich, is as- 

 suredly a powerful aid to digestion, and 

 has been given with great success in cases 

 where children have ate incautiously of 

 crude fruits ; but such as is dry, and of 

 a sour taste, may be justly ranked among 

 the minor poisons. The rennet which is 

 used for turning the milk is nothing more 

 than the stomach of a young calf, or of a 

 pig, in which the gastric juices are pre- 

 served, by means of a handful or two of 

 salt. A very small quantity of this pre- 

 paration will suffice to many gallons of 

 milk ; and as the rennet-bag, as it is 

 called, may be emptied, it may be once 

 or twice replenished, though the liquor 

 will not be so strong. Some dry the 

 rennet-bag, after having been thus used, 

 and throw a piece in to turn the milk. 

 See MILK. 



CHE1RANTHUS, in botany, a genus 

 of the Tetradynamia Siliquosa class and 

 order. Natural order of Siliquosse jCruci- 

 formes. Essential character : germ with 

 a glandulous toothlet on each side ; calyx 

 closed, with two leaflets, gibbous at the 

 base ; seeds flat. There are twenty-two 

 species, of which C. cheiri, common wall- 

 flower, is about a foot high, with a woody 

 stem ; on walls it is seldom more than 

 eight inches, with very tongh roots and 

 firm stalks ; the leaves short and sharp- 

 pointed ; the flowers are well known, 

 being one of those which have been culti- 

 vated for their fragrancy time immemo- 

 rial in our gardens. C. incanus, stock 

 gilliflower, is nearly the same height, 

 shrubby, with spear-shaped leaves, which 

 are frequently waved on their edges, and 

 turn downward at the extremity ; the 

 side branches are each terminated by a 

 loose spike of flowers, each having a 

 woolly calyx, and four large roundish pe- 

 tals, indented at the end. These usually 

 appear in May and June. The flowers of 

 this sort vary in their colour ; some are 

 pale, and others of a deep red ; the latter 

 are generally most esteemed. If the seed 

 be well chosen, frequently three parts in 

 four of the plants will be doubled. C. an- 

 nuus, annual stock gilliflower, or ten- 

 week stock, is two feet high, with a 

 round, smooth, stalk, dividing into many 

 branches at top. The flowers are pro- 

 duced in loose spikes at the ends of the 



