£25 ON CATTLE, THE DAIRY, ScC. 
comforts and necessaries; and their being produced irl 
the greatest quantity and perfection possible, is of con¬ 
siderable importance. 
Mr. Carpenter has given the particulars of the process 
of cheese-making, but as they are well known to every 
dairy woman, I shall only abstract some of the leading 
points* after promising that the strictest attention to 
cleanliness is, in every part of the business, necessary. 
When the milk is of a proper warmth, before the 
runnet is put to it, put a handful! of salt to the milk of 
every five cows, and so in proportion ; this will make 
the runnet work quick, and the cheese all salt alike, 
and less salt will be necessary afterwards ; a great fault 
consists in breaking up the cheese too soon, before the 
curd becomes solid; and the procuring of sweet and 
well prepared maw skins for making the runnet, cannot 
be too much attended to. 
When the cheese is thoroughly come, which will be 
in an hour and a half, or two hours, after putting in 
the runnet, it should only be cut in slices in the tub, 
and then put into the vat, and well worked by squeez¬ 
ing thoroughly to make it firm and close, then put 
it into the press, and no more is needful. Cheese thus 
made, will be the finest, fattest, and best flavoured, as 
well as the most in quantity. 
Cheese is often impregnated with the juice of bruised 
sage leaves strained out, and mixed with the milk, 
which gives a green colour; potatoe tops and parsley 
have been used in the same way; marigold flowers also 
give a colour nearly equal to anotto ; cochineal is also 
used by the curious, being of a fine pink hue, and has a 
pretty effect in the hands of an ingenious dairy wo¬ 
man. 
But the principal ingredient used for colouring 
cheese 
