170 Account of the Process employed 
roller, which presses in the salt. After that, a thin splint 
of wood is stuck across each of them to keep them ex- 
tended while they are hung to dry. Take all the maw 
skins provided for the season, pickled and dried as be- 
fore; put them into an open vessel or vessels, and for 
each skin pour in three pints of pure spring water. Let 
them stand twenty-four hours, then take out the skins, 
put them into other vessels ; add for each one pint of 
spring water, let them stand for twenty-four hours as be- 
fore. On taking the skins out the second time, gently 
stroke them down with the hand into the infusion. The 
skins are then done with. Mix those two infusions to- 
gether, pass the liquor through a tine linen sieve, and add 
to the whole a quantity of salt, rather more than is suffi- 
cient to saturate the water; that is to say, until a portion 
of the salt remains undissolved at the bottom of the ves- 
sel. The next day, and also the summer through, the 
scum as it rises is to be clearly taken off; and as the li- 
quor should not be suffered to remain without a portion 
of undissolved salt at the bottom, it will be necessary to 
add frequently fresh salt, as that which was dissolved 
will gradually form itself into crystals, and be taken off 
with the rising scum. Somewhat less than a wine half 
pint of this preparation will be generally sufficient for 
sixty pounds of cheese. Whenever any of this liquid is 
taken out for use, the whole should be well stirred up. 
Colouring for the Cheshire Cheese. 
Tiie w colouring for cheese is, or at least should be, 
Spanish annotta; but as soon as colouring became gene- 
ral in this country, a colour of an adulterated kind was 
exposed for sale in almost every shop: the weight of a 
guinea and a half of real Spanish annotta is sufficient for 
a cheese of sixty pounds weight. If a considerable part 
ef the cream of the night’s milk be taken for butter, more 
