Process for Making Cheshire Cheese , 169 
which are also buried in the earth ; and they send out an 
excellent plant for the ensuing year. This operation is 
called ravallement , and is very different from the prun- 
ing practised in the department of the Marne. 
An intelligent proprietor, who has a large extent of 
vineyard, should bury some vines ( ravaller ) every year^ 
in order to have a sure and constant supply of plants for 
replanting. 
The methods of treatment are in every respect the same 
with high and low plants. 
NO. 32. 
Account of the Process employed in making Cheshire 
Cheese 
Preparation of the Rennet* 
WHEN the maw skin comes from the butcher, the 
chyly matter is taken out, and the skin cleaned from 
slime and every apparent impurity, by wiping or gently 
washing. The skin is then filled nearly full of salt, 
and, placing a layer of salt upon the bottom of a mug, 
the skin is laid fiat upon it : this mug is large enough to 
hold three skins in a course : each course of skins should 
be covered with salt; and when a sufficient number of 
skins are thus placed in the mug, that mug should be 
filled up with salt, and, with a dish or slate over it, be 
put in a cool place, till the approach of the cheese 
making season the following year. The skins are then 
all taken out and laid for the brine to drain from them ; 
and being spread upon a table, they are powdered on 
each side with fine salt, and rolled smooth with a paste 
"* Tilloch, vol. 11 ? n, 23Q„ From the Agricultural Report of Cheshire County, 
Yo l. ir, x 
