Cheshire Cheese. 
123 
" having therefore been determined, for the farmers' interest, to 
use every influence possible with the manufacturers of this article to 
have the same genuine, wiiich till latelj' has been to little purpose, as 
one-half they have in general sent out has proved to be far short of the 
colour which the market requires, he has at last gained considerable in- 
formation from sundry manufacturers ; and as he has now engaged a 
person that has been in the habit of making and seeing this article made 
for the period of twenty years and upwards, and as is now in the 
habit of seeing and hearing what other manufacturers have been and are 
doing, convinces him that farmers will still find themselves but little 
better off by following their old mode, he has determined to make the 
article of aunatto in its genuine and original purity, and is now giving 
the public a favourable opportunity of having some of this very superior 
colouring, which, from its brilliant colour, will recommend to the farmer 
a great variety of customers for their choicest dairies." 
" A WORD OK ADVICE TO THE DAIRY-MAID. 
" Let your rennet or steep be put into your milk of a temperate heat 
or warmness. After the curd is formed, do not let any part of it be 
starved, or get any colder than your own hand. 
" All dairy-maids that would have real fine-flavoured cheese would do 
well to thrust it with their hands, that there are no cold draughts from 
doors upon their curd, but keep it gradually warm, but not to scald it 
neitlier with water, whey, nor burning vats. Have your first press not 
too heavy, and in as moderate a warm place as you can possibly place 
it ; study a warm salting-room ; use neither flags nor slates for your 
cheese to lie on, but good planks ; your drying-room to be moderately 
warm, and also your cheese-room ; cold damp rooms, flags, or slates, 
will spoil the handiwork of the best dairy-maids; you should never 
suffer your cheese to be starved, or get into a cold damp state, as it very 
materially hurts the flavour. 
" Good calf skins, or calves' bags, as are invariably made use of, are 
of serious consequence to the flavour and the coming of the cheese." 
A Recipe for Curing the Maw- Skins. 
Procure the skins fresh from the butcher the year previous to their 
being wanted ; clean out the chyly matter, and every other apparent im- 
purity ; the inside is then turned outward on a table, and salted ; the skins 
are then laid one upon another, with a layer of salt between each, in a 
deep earthenware vessel similar to a cream-mug ; they are then covered 
over with salt, and have a lid of slate or flag placed on the top. They 
are taken out as wanted, about a month previous to being used, and 
the brine drained from them. They are then spread on a table, and fine 
salt is powdered on each side. In this state they are rolled with a paste 
roller, distended with a splint of wood, and hung up to dry. 
