CHEESE. 91 



difficulty does therefore in most dairies confine the making 

 of this sort of cheese to the autumn months, when less 

 heat interferes with the ripening of it. 



Sage Cheese should be kept twelve months before 

 it is fit for use. Bruise a quantity of sage in a mortar, 

 also a little spinach for the sake of the juice, which will 

 give a green colour, the sage alone not being bright enough 

 in itself ; these juices, squeezed together through a cloth 

 and added to about a pailful of milk with a proper propor- 

 tion of rennet, will make enough sage curd for one thick 

 cheese. When the whey is drawn from this in the usual 

 manner, the curd will be found of a much deeper colour 

 than might be expected from the pale green given to the 

 milk. This sage curd should be kept quite separate from 

 the bulk. When ready for the vats, having been crumbled 

 into small particles separately, some of the green curd 

 should be mixed with the other (about one-third is 

 sufficient), either by laying it in rows or mixing it together 

 in the vat ; care should be taken that none of the whey 

 drawn from it gets into that intended for butter, or it will 

 give it the flavour of the sage. The after-management of 

 this cheese is the same as that of other thick cheeses. 



Bath. Cheese. Take one gallon of new milk, and add 

 three* quarts of cold water, with about two or three table - 

 spoonsful of rennet, and when turned into tender curd take 

 it out gently with the skimming dish, and lay it on a sieve, 

 but do not break it ; the whey will thus drain sufficiently 

 from it before placing it on a cloth in a small square vat made 

 for the purpose, about an inch and a half thick, and about 

 9 or 10 wide. The above quantity of curd will be, as 



