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the cheefe-vat. Prefs the cheefe very lightly* 

 for twenty.four hours ; take it out, and put it 

 in fome warm fituation N^^here it nriay have the 



benefit of the fun. It nnufl be placed between 

 two difhes : when it begins to flip, you may 

 put dock leaves, or the leaves of fycamore, 

 above and below the cheefe. This is a profit- 

 able cheefe to the maker, and, if well mana- 

 ged, is but little inferior to the cream-cheefe. 

 The thinner this kind of cheefe is made, the 

 fooner it will be fit for ufe, and the fweeter to 

 the palate; for, if it is made thick, the outer 

 part will fpoil before the infide is changed 

 from curd. This cheefe will keep but a y^rv 

 ihort time : but you may regulate the quantity 

 to be made according to the demand for it. 



Chelliire cheefe is made of new milk ; and 

 you cannot eaCily err in making It ; for the rich 

 flavour and the mellownefs of this cheefe are 

 given it bv an addit on of beef fuet, or any 

 ether vvholefome and fwcet fat well clarified, 

 which is p )ured into and mixed with the curd, 

 together v;ith a f efficient quantity of fait, which 

 is abfolutely neceflfary lo prevent the fat con- 

 tracing 



