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domestic animals. 
in the stomach with a large quantity of the best salt. Some add a little 
alum and sal prunella; others put various herbs and spices, with a view 
of giving the cheese a peculiar flavor ; but the plain simple salting is 
sufficient. The skins or veils, as they are called, are then put into a pan, 
and covered with a saturated solution of salt, in which they are soaked 
for some hours ; but there must be no more liquor than will well mois- 
ten the veils. They arc afterward hung up to dry, a piece of flat wood 
being put crosswise into each to stretch them out. They should be 
perfectly dried and look like parchment. In this state they may be kept 
in a dry place for any length of time, and are always ready for use. In 
some places, at the time of making cheese, a piece of veil is cut off, 
and soaked for some hours in water or whey, and the whole is added to 
the warm milk. In other places, pieces of veil are put into a linen bag, 
and soaked in warm water, until the water has acquired sufficient 
strength, which is proved by trying a portion of it in warm milk. The 
method employed in Switzerland is as follows: — a dry veil is taken 
and examined ; it is scraped with a knife, and where any veins or pieces 
of tough membrane appear, they are removed. The whole surface is 
examined and washed carefully, if any dust or dirt has adhered to it; 
but otherwise it is only wiped with a cloth. A handful of salt is then 
put into it, and the edges of the veil are folded over and secured with a 
wooden skewer stuck through it. In this state it forms a ball of about 
three inches diameter, and is laid to soak twenty-four hours in a dish 
containing about a quart of clear whey, which has been boiled, and all 
the curd taken out. The next day the veil is well squeezed, and put 
into fresh whey; the first infusion being put into a proper vessel, the 
second is afterward mixed with it, and bottled for use. Half a pint of 
this liquor, of a proper strength, is sufficient to curdle forty gallons of 
milk. Experience alone enables the dairyman to judge of the strength 
of his rennet ; for this purpose he takes in a flat ladle some milk which 
has been heated to about ninety-five degrees of Fahr., and adds a small 
measure of rennet. By the rapidity with which it curdles, and by the 
form of the flakes produced, he knows its exact strength, and puts more 
or less into the caldron in which the milk is heated for curdling. 
There are different kinds of cheese, according to the mode of pre- 
paring it : soft and rich cheeses are not intended to be kept long; hard 
and dry cheeses are adapted to be kept and stored for provisions. Of 
the first kind are all cream cheeses, and those soft cheeses, called Bath 
cheeses and Yorkshire cheeses, which are sold as soon as made, and if 
kept too long become soft and putrid. Stilton and Gruyere cheeses are 
intermediate ; Parmesan, Dutch, Cheshire, Gloucestershire, and similar 
cheeses, are intended for longer keeping. The poorer the cheese is, the 
longer it will keep ; and all cheese that is well cleared from whey, and 
sufficiently salted, will keep for years. The small Dutch cheeses, called 
Edam cheeses, are admirably adapted for keeping, and form an important 
article in the victualing of ships. 
The Gruyere and Parmesan cheeses only differ in the nature of the 
milk, and in the degree of heat given to the curd in different parts of 
the process. Gruyere cheese is entirely made from new milk, and Par- 
mesan from skimmed milk. In the first nothing is added to give flavor : 
