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rich. A round cheefe muft alfo be often turn- 

 ed, fometimes one end uppermoft, fometimes 

 the other -, and the more gradually you prefs 

 any kind of cheefe, the better. The richnefs 

 of cheefe in fome meafure depends upon the 

 quantity of cream 3 and as you are lavifh or 

 fparing of cream, will your cheefe, if properly 

 managed, be rich or poor in quality: but no 

 better need be made than what is above diredt- 

 ed. 



Some precaution is ncceflary in refpedl to dry- 

 ing cheefe. Care muft be taken not to dry it 

 too quick. No cheefe fhould be kept either 

 very wet or very dry, after being once properly 

 cured. In curing cheefe you fait it as you 

 would do butter, and your palate muft be the 

 regulator. Thofe who are fond of the tafte of 

 fait fprinkle a little in the curd. By mixing 

 the curd as above directed, your cheefe will 

 turn to a blue mould. But to make a cheefe 

 decay expeditioufly, bore a hole with a cheefe- 

 tafter, and pour fome ale, porter, or, if you 

 can afford it, fome port wine, inio the hole 

 fome little time before you intend to ufe it—" 

 the epicure will not think the wine wafted. 

 Vok. II. F f If 



