lys Account of the Process employed 
While the dairy-woman is thus employed, the servants 
are milking the cows, having previously lighted a fire un- 
der the furnace, which is half full of water. As soon as 
the night’s milk is skimmed, it is all carried to the cheese- 
tub, except about three fourths of a brass pan full, viz. 
three or four gallons, w hich is immediately placed in the 
furnace of hot water in the pan, and is made scalding 
hot ; then half of the milk thus heated in the pan is pour- 
ed also into the clieese-tub, and the other half is poured to 
the cream, which, as before observed, is skimmed into 
another brass pan. By this means all the cream is liqui- 
fied and dissolved so as apparently to form one homoge- 
neous or uniform fluid, and in that state it is poured into 
the cheese-tub ; but before this is done several bowls or 
vessels full of new milk will generally have been poured 
into the cheese-tub, or perhaps the w hole morning’s milk. 
Care is taken to skim off all the air bubbles which may 
' have formed in pouring the new milk into the cheese* 
tub. 
The rennet and colouring being put into the tub, the 
whole is well stirred together, a wooden cover is put over 
the tub, and over that is thrown a clean linen cloth. The 
usual time of coming is an hour and a half, during 
which time it is to be frequently examined : if the cream 
rises to the surface before the coming takes place, as it 
often does, the wdiole must be stirred together, so as to 
mix again the milk and cream, and this as often as it 
rises, until the coagulation commences. A few smart 
strokes on different sides of the tub with the cheese, 
ladder, &c. will forward the coagulation, if it is found too 
long in forming. If the dairy-w oman supposes the milk, 
&c, to be accidentally put together cooler than she in- 
tended, or that its coolness is the cause of its not coming, 
hot water or hot milk may be poured into it, or hot water 
In a brass pan may be partially immerged therein : but 
