( 2^3 ) 



ton cheefe If you wifh to have it mouldy. But 

 if you prefer having it found, you nnuft put the 

 lappered milk and the fweet milk together, and 

 put the runnet to it much hotter. This fort of 

 cheefe may be made to keep for as great a 

 length of time as anv ; and, if made as dired:- 

 ed for the Stilton, it will feem to the palate as 

 good as cheefe made of half new milk in the 

 common way. I never knew a working man 

 who did not, after beinig ufed to this cheefe, 

 prefer it to any other to make a hearty meal of. 

 This is without doubt the moft profitable me- 

 thod of managing a dairy where you have no 

 ready opportunity of felling milk j as you may 

 thus be able to fend more butter to market. — 

 The hotter any kind of cheefe is put together, 

 the founder it will be 3 and the cooler you put 

 it together, the richer you will find it, and the 

 fooner it will decay. 



There is another fort of cheefe called Slip- 

 coat, which is made by mixing one quart of 

 warm water with two quarts of new milk (or 

 any larger quantity in proportion), and putting 

 runnet to it. Then take the curd gently out 

 of the whey, and lay it on a cloth fpread over 



the 



