282 farmers' and mkchanics' journal. 



from Smyrna, to be manufactured into various articles. It would be 

 much better to raise these sheep and put their fleeces to the same 

 uses. — The Goat is a mischievous animal, and will not thrive in 

 this region. The Caramanian is peaceable and will do well here. 

 Besides Camblets, his fleece may be advantageously used like com- 

 mon hair, for stufting sofas, couches and matrasses ; and a thousand 

 other uses may be made of it, for which oiher wool would be either 

 unfit or too valuable* 



MODE OF PREPARI.\G SOME OF THE CHEESES 

 ENTUMERATED IN LOUDOx's LIST. 



The Brick-bal Cheese is so named from the forrn of the mould ; 

 it is formed of new milk and cr<\i;n in the proportion of two gal- 

 lons of the for:ner to a quart of the latter. It is pi'incipaily made 

 in Wiltshire in the monlh of September, and should not be cut un- 

 til it is twelve months old. 



Cheshire Cheese is in universal esteem ; it is made from the whole 

 of the milk and cream, the morning's milk being mixed with that of 

 the preceding evening, previously warmed. The general weight 

 is sixty pounds each cheese. 



Green, or Sage Cheese, is made by steeping over night in a pro- 

 per quantity of milk, two parts of sage, one part of marigold leaves, 

 and a little parsley, after they have been bruised. On the follow- 

 ing morning, the greened milk is strained oif, and mixed with about 

 one-third of the whole quantity intended'to be run or coagulated. 

 The green and white milks are run separately, the two curds be- 

 ing kept apart until they be ready for vatting ; these may be mixed, 

 either evenly and intimately, or irregularly and fancifully, accord- 

 ing to the pleasure of the manufacturer. The management is the 

 same as for common cheese. Green cheeses are made in the vale 

 of Gloucester, as also in Wiltshire. 



Lincolnshire Cheese is made by adding the cream of one meal's 

 milk to that which comes immediatelv from the cow ; it is pressed 

 gently two or three times, and is turned for a few days previously 

 to being used. It is chiefly made in spring, but the richest is that 

 made in autumn. It will not keep above three months. 



Norfolk Cheese is made from the whole of the milk and cream ; 

 the size is from thirty to fifty pounds ; it is generally colored yel- 

 low, and is reckoned a good keeping cheese. 



Soft, or Slip-coat Cheese, is made from new milk hot from the 

 cow, and the afterings ; and what is required to make one pound 

 of butter, will, in general, make one pound of cheese : this is a 

 small soft rich cheese, which must be used immediately. 



Stilton Cheese, which, from its peculiar richness and flavor, has 

 been called the parmesan of England, is made in die following man- 

 ner: — the night's cream is put to the morning's milk, with the ren- 

 net ; when the curd is come, it is not broken as is usual with other 



