53*9 C A 1^ T L E. 3&, 



Cheese is .likewife an article of the ped-mar- 

 kct ; where it is generally Ibid in a crude re- 

 ;cent ftate ; elpccially in the fpring and early 

 part of the fummer ; when it is bought up at 

 a, few weeks, perhaps at a few days old, by 

 the working-people ; of whom at that feafon of 

 • the year it is the principal food. 



With refpedt to the management of the Nor- 

 folk dairy-women, and their ikill in butter 



' zr.d cheefe making, little ^an be faid which 

 v.'iU redound to their credit. However, in 

 extenuation, it may be faid, and with truth> 

 that rank meadows, and new lays, in fummer, 

 snd turneps in winter and fpring, are ill calcu- 

 lated for producing the delicacies of the dairy : 

 and it may be added, that where perfedtion 

 «annot be hoped for, emulation lofes its effcd:. 

 Befides, cuftom has been very kind in recon- 



-c.iling their countrymen to thofe things v;hich 

 a ftranger revolts at ; lb that they have, now, 



> no motive for endeavouring to correftthe rank- 

 .Hcfs of their butter, or the rancidity' of their 

 cheefe. 



Ncverthclefs, in one thing they are ex- 

 tremely culpable : this is in fuffering their 



..icheefes to be devoured, year after year, by a 



r|>ecie« 



