1 52 Method of making Stilton Cheese . 
proportioned to that of the candle mould, the candles 
will burn so much the better, clearer, and longer, as will 
soon be found by a little experience : these wicks are 
then to be placed very exactly in the middle of the mould, 
and retained in that position, and good tallow, fresh if 
possible, previously melted with a little water, must be 
poured round them ; but even old and rancid tallow will 
not run, if the wicks be properly made. 
These candles, besides burning longer than the com- 
mon ones, have also this advantage, that they do not 
flare, and that they are less prejudicial to the eyes of 
those who are accustomed to read or write at night. It 
is; however, to be observed, that a pair of sharp scissors 
must be employed for snuffing them, and that in perform- 
ing that operation care must be taken not to break or de- 
range the wick. 
No. 89. 
Account of th'e Method of making Stilton Cheese. By 
Mr. John Monk, of Bears-combe , Devon.* 
STILTON cheese is made in most of the villages 
round Melton Mowbray, but I found it impossible to get 
at the secret of making it from the dairy people ; and, 
from the conversation I had with one of the first mana- 
gers, I should suppose two cheeses were never made 
alike, as it depends upon soil, herbage, seasons, heat, 
cold, wet, dry, &c. &c. There is no doubt but those 
cheeses require a great deal of care and attention, owing, 
I should suppose, to their richness and thickness. They 
run from eight to sixteen or eighteen pounds, very sel- 
* Repertory, vol. 1, p. 175. From the General View of the Agriculture of the 
Qounty of Leicester; drawn up for the consideration of the Board of Agriculture 
