t 
. 1s applied, is fuppofed to be one-half 
fixty pounds, where it is cut from the bettom parts of the 
bags which are good; but when cut from other parts ten 
times as much is often infufficient. The caftom commonly 
; m 
t wil commonly be 
fufficient for a cheefc of the fame fize as the above. 
And conftantly, on taking any of the liquid out for ule, 
the whole fhould be well flirred us in order that its 
ftrength may be more equally preferved 
In Gloucefterfhire, the proportio n of renne t employed is 
one-third of a pint to fifty gallons of fale which quantity is 
fuppofed to make three cheefes of from ten to a hundred 
weight, or of 33 pounds each, 
Chee/e colouring. 
The ufe of this fubftance has been fo long common in 
moft of the cheefe difiri€is, that it is probable the article 
would be almo% wholly unfaleable without it, efpecially the 
bet kind. This is a praétice which, probably, had its ori- 
gin in the defign of affording the idea of richnef but it 
is conftantly Gicd that the leaneft cheefe requires the 
largeft quantity of co!ouring matter, to bring it to that ap- 
pearance which is defired. And the degree of colour is 
moftly regulated by the name under which the cheefe is 
intended to be fold by. ‘The fub{tance which is employed 
as ne as any colour can be made to come eae m it. Ba t 
Setting the pe Curd. 
It is far from being afcertained with any degree of ac- 
curacy what the temperature of the milk fhould. be, in or- 
Tn thofe of Chethire 
vile low 
egree of heat which milk fhould have, when the 
e rennet 
ofc of that of the milk 
from the cow; the 4ighef, about twice the natural warmth, 
7 ' 
v 
¢ thou Id be oo arnotto, but i is often a. 
DAIRYING. 
From this it is inferred, Pas by the time a large dairy of 
cows has been miked, e milk put together for the 
purpofe : ati penn the anu manager w: : not: 
aa 
the 
place in the fate of the weather in the fame feafon. 
fequently, in all dairies which aflord cheefe of a fapenor 
heat of t 
on poo r clays, requires more warming than {uch as is af- 
forded on Jands that are rich; as where this is much heated, 
ae 
blood heat, or probably 
mometer may give the average warmth which is necef-. 
fary. 
' Some highly ioterefting and important obfervations and 
experiments, made with the view of afcertaining this mat- 
ter, have been ftated by Mr. Marfhal in the following 
manner. 
Next, fays he, to the art of correGting the milk (an art as 
yet in its infancy), that of coagulating it, feems to claim the 
attention of the experimentalift. known, from daily 
experience, that the warmer the mijk is, when the rennet 1s 
put to it, the fooner it will dear Srheeee with a given quantity 
of rennet of agiven ftrength. It is 
this tage of the procefs lies in n the degree of warmth of the 
milk when fet ; that is, when the rennet is put to it; or,in the: 
degree of heat retained by the curd when it ‘comes, that is, 
when the coagulation has fufficiently taken saa or, in the 
length of time between the fetting ard com which 
length of time may regulated either by the tee of the 
warmth of.the milk when fet; or, by the ftate of warmth in. ~ 
which it is kept during the time of a oni 3.or, by the: 
quantity and ftrength, taken jointly of the ren 
[n or er to gain ae information on this fubjeet, he made. 
of weaki 
y g° 
ae ns oO undred‘and 
with one tea- ae of rennet, came in two hours an 
h 
