in making Cheshire Cheese. 17S 
ther press. At six o’clock in the evening, and at six the 
morning following, it is again turned in the*vat, using at 
these two last turnings two cloths finer than those before 
used, in order that as little impression as possible from 
the cloth may remain on the coat of the cheese. 
Salting the Cheese . 
Four or five days after the cheese has been under the 
press, a fresh fine cloth is put under it, which serves 
only as a lining to the vat, and is not turned over the 
upper surface of the cheese, as has been hitherto the 
case. It is then taken and placed nearly midside deep 
in brine in a salting tub ; the upper surface of the cheese 
being covered all over with salt. It stands generally 
about three days in the salting tub; is turned daily, and 
each turning well salted, the cloth being twice changed 
in the time. The cheese is then taken out of the vat, and 
in lieu of which a wooden girth or hoop is made use of, 
equal in breadth nearly to the thickness of the cheese : 
in this it is placed on the salting-benches, where it stands 
about eight days, being well salted all over, and turned 
each day. The cheese is then washed in luke-warm 
water ; and after being dried with a cloth, it is placed 
on the drying-benches, where it remains about seven 
days: it is then washed in warm water, as before, 
with a brush, and wiped dry with a cloth : after it has 
stood about two hours from this washing, it is smear- 
ed all over with about two ounces of sw eet w hey but- 
ter, and then placed in the warmest part of the cheese 
room. 
Cheese- Room. 
During the first seven days it is rubbed every day 
well over, and generally smeared with sweet whey but- 
ter. Afterwards a circular space is left unrubbed of four 
