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fore it is perfc6lly four, which you will preferve 

 m a pot for a day or two before it is ufed. 

 Stir the cream in the pot as if for churning. 

 You mull, the day before you make the four 

 milk into curd for cheefe, prepare a quantity of 

 milk juft taken from the cow, and make that 

 into curd J and when properly drained put the 

 curd into fome vefiel, adding a fufficient quan- 

 tity of fpring water, and let it fland for twen- 

 ty-four hours. The next day take the lappered 

 milk with the cream put to it; add fome other 

 milk one or two meals old with the cream 

 belonging to it. The quantity of curd put 

 into the water ought to equal that of the old 

 milk. Mix the different curds together as 

 well as you can; put the whole into a vat, or 

 tie it in a cloth — if you choofe to have a round 

 cheefe ; but if you prefer the form of the Stil- 

 ton, the vat mufl: be deep and narrow. This 

 fort of cheefe muft be preflcd very lightly, and 

 mud be frequently turned in the prefs. By 

 light preiTing, the cheefe will retain its richnefs ; 

 by frequent turning, both ends will be alike in 

 goodnefs. If you fufFer one end continually 

 to be undermoll, the upper part will not be fo 



rich 



