( ^^s ) 



trailing a rancid flavour. As much precau- 

 tion is required in this rerpe<^ as in curing ba- 

 con. 



Ic is to be obferved, that all cheefes except 

 the Chelhire, will be fufBciently faked by rub- 

 bing thein with a little fait after being taken 

 out of the cheefe-vatj and repeating the fame 

 operation for a few days. 



Cheefe is eaQly made of any colour. Yel- 

 low is generally the favourite ; and this is giv- 

 en by bruifing marygolds and mixing the juice 

 v/ith the milk, which is both pleafant and 

 wholefome. Many prefer a green colour, 

 which may be communicated by mixing in the 

 manner juft mentioned the juice of fage. 



In winter fome ufe the juice of carrots for 

 colouring butter, which is certainly a great ad- 

 dition 5 but butter coloured with carrots will 

 not keep for any length of time. 



The beft method of preferving cheefes in- 

 tended for keeping is to put them into a bar- 

 ley-mow, not fuffering them to touch each 

 other, and fecuring them from rats and mice. 

 This will fave a great deal of trouble, by keep- 

 ing the miites from breeding in them, which 

 Vol, II. G g are 



