( ^15 ) 



cream, it will ftiffen the butter, and make it 

 gather quicker, as hot water does in winter. 



When the butter is taken out of the churn, 

 wafh the butter-milk from it by two or three 

 good wafhings with clean fpring water, fprin- 

 kle fait over it, and mix the fait and butter 

 well together. The quantity of fait neceflary 

 muft be regulated by your tafte. In fummer 

 put the butter into fome fpring water for a few 

 hours, then work it well with a butter-difli 

 made purpofely for that ufe. 



^0 make Cheefe, — The following are the 

 forts of cheefe made from cows-milk only ; 

 for in England we are not fo frugal as thofc 

 on the Continent, who make both (Keep and 

 goats contribute towards furnifhing the article^ 

 we content ourfelves with purchafing as dain- 

 ties what we are too idle to make at home, 

 from materials which abound in greater plenty 

 than with thofe who make ui^t of them to ad- 

 vantage. 



To make what is generally called Stilton 

 cheefe, let about half the quantity of the milk 

 (land until it becomes acid, and coagulated or 

 lapperedy taking care to (kim off the cream be- 

 fore 



