110 BRITISH QUADRUPEDS. 



Nearly all the cheese consumed in England is made 

 from the milk of cows, which is curdled by mixture with 

 a sweet acid called rennet j and the curd thus formed, 

 when cleared of the whey, or watery part of the milk, is 

 collected together, pressed, and dried for use. 



Cheshire is famous for its cheese ; and much, of rich 

 and excellent quality, is made in Gloucestershire and 

 Wiltshire. The principal of all the English kinds, 

 is that called Stilton, which was first made, not at the 

 place so named, but at Wimondham in Leicestershire. 

 Mr. Paulet, who resided there, a relation of Cooper 

 Thornhill, who formerly faept the Bell Inn at Stilton in 

 Huntingdonshire, on what was called the great north 

 road, "had cream-cheese, which being of a very fine 

 quality was in great request," and was sold at the 

 cost of half-a-crown a pound. As the place of its 

 manufacture was not publicly known, it was called 

 Stilton cheese. At length, this was discovered ; the 

 art of producing it was learned by other persons, and 

 it was soon made at the rate of many tons in a year in 

 the country around. 



On the various uses to which the flesh, skin, bones, 

 horns, and fat of oxen and cows are appropriated, we 

 cannot dwell, and will therefore only point out a few of 

 the qualities which the r latter discover. Cows have a 



