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Gaiety; jollity: 
I have not that alacrity of fpirit, 
Nor cheer of mind that I was wont to have. Shakefpearc.- 
Air of the countenance : 
He ended; and his words their drooping cheer 
Enlighten’d, and their languiih’d hope reviv’d. Milton. 
Perhaps temper of mind in general; for we read of heavy 
cheer. —Then were they all of good cheer, and they alfo 
took fome meat. Ads. 
When good Cheer is lacking, friends twill be packing. 
Eat. Cum fortuna perit, nultils amicus erit. And fo the 
Germ. Mit dem glucke verfc-utwinden ailch diefreunde, (for¬ 
tune and friends difappear together.) Daily experience 
fo fufhciently evinces the truth of this proverb, that it 
needs no illullration. 
To CHEER, v. a. To incite; to encourage; toinfpirit : 
He cheer'd the dogs to follow her who fled, 
And vow’d revenge on her devoted head. Dryden. 
To comfort; to confole : 
I die ere I could lend thee aid ; 
But cheer thy heart, and be thou not difmay’d. Shake/. 
To gladden: 
The facred fun, above the waters rais’d, 
Thro’ heaven’s eternal brazen portals blaz’d 
And wide o’er earth diffus’d his cheering ray. Pope. 
To CHEER, <v. n. To grow gay or gladfome : 
At fight of thee my gloomy foul cheers up ; 
My hopes revive, and gladnefs dawns within me. 
A. Phillips. 
CHEERT.R, f. Gladner ; giver of gaiety.—SafFron is 
the lafeft and molt fimple cordial, the greatell reviver of 
the heart, and cheerer of the ipirits. ’Temple. 
Prime cheerer, light, 
Of all material beings firlt and bed. Thomfon. 
CHEER'FUL, adj. Gay; full of life; full of mirth : 
The cheerful birds of fundry kind 
.Do chaunt fweet mufic to delight his mind. Spenfer. 
Having an appearance of gaiety.—A merry heart maketh 
a cheerful countenance; but by forrow of the heart the 
ipirit is broken. Proverbs. 
CHEER'FULLY, adv. Without dejection ; with wil- 
lingnefs; with gaiety.—Pluck up thy fpirits, look cheer¬ 
fully upon me. Shakefpearc. 
May the man, _ 
That cheerfully recounts the female’s praife. 
Find equal love, and love's untainted Tweets 
Enjoy with honour. Phillips. 
CHEER'FULNESS,/. Freedom from dejeftion; ala- 
crity.'—With what refolution and cheerfulnefs, with what 
courage and patience, did vaft numbers of all forts of 
people in the firlt ages of Chriftianity, encounter all the 
rage and malice of the world, and embrace torments and 
death ! Tillotfon. —Freedom from gloominefs.—I marvel¬ 
led to fee her receive my commandments with fighs, and 
yet do them with cheerfulnefs. Sidsiey. _ 
CHEER'LESS, adj. Without gaiety, comfort, or 
gladnefs : 
On a bank, befide a willow, 
Heav’n her cov’ring, earth her pillow. 
Sad Amynta figh’d alone, 
From the cheerlefs dawn of morning 
Till the dews of night returning. Dryden. 
CHEERTY, adj. Gay; cheerful. Not gloomy; not 
.clejefted,—They are ufeful to mankind, in affording them 
s 
C H E 
convenient fituations of houfes and villages, reflecting 
the benign and cherifliing fun-beams, and fo rendering', 
their habitations both more comfortable and more cheerly 
in winter. Ray. 
CHEER'LY, adv. Cheerfully : 
Oft liftening how the hounds and horn 
Cheerly route the flumb’ring morn. Milton. 
CHEER'Y, adj. Gay; fprightly; having the power 
to make gay : a ludicrous word : 
Come, let us hie, and quaff a cheery bowl ; 
Let cyder new walk forrow from thy foul. Cry’. 
CHEESE,/, [cafeus, Lat. cype, Sax.] An univerfar 
food, made by prefling the curd of coagulated milk, and 
fuffering the mafs to dry.—I would rather truth a Fleming 
with my butter, the Welflnnan with my cheefe, than my 
wife with herfelf. Shakefpeare .—Ariftseus a pupil of Chi¬ 
ron, is faid to have firlt difeovered the art of making 
cheefe; and it appears from Galen and Pliny, that clieele 
was known to the Greeks and Romans much earlier than 
butter. It is a common opinion, that old cheefe di- 
gelts every thing, yet is left undigefted itfelf; but this is 
without foundation. New cheefe digelts difficultly, and, 
when old, it is acrid and hot. Cheefe made from the 
milk of flieep digefts fooner than that from cows, but it 
is lets nourilhing; and that from the milk of goats digefts 
looner. than either, but is alfo the leaft nourilhing. The 
acrimony in cheefe is from the rennet, which is increafed 
by age. As to the goodnefs of cheefe, that is bell tailed 
which difeoversno particular quality to excefs, and which 
is the foonefl digefted. In general, it is a kind of food 
bell adapted to the laborious, or thofe whole organs of 
digeltion are ftrong. See Galen de Alim. Facult. Dr. 
Cullen, in his Materia Medica, fays, the cafeous or co- 
agulable part of milk, is certainly a great if not the 
greateft part of the nourilhment which milk affords, and 
is in itfelf the more nourilhing thempre it is united with the 
oily parts. When the coagulum has the whey taken from 
it, it becomes a more nutritious fubltance than the milk 
it was taken from, but will probably be of more difficult 
digeltion. Cheefe in its dried Hate, when made from 
milk previoufly deprived of its cream, maybe Hill a very 
nutritious matter, but of very difficult digeftion; but* 
made of entire milk, mull be a more nourifhing fubltance, 
and of much- eafier digeftion; or made of entire milk, 
with a portion of cream taken from other milk added to 
it, will be ltill more nourilhing, and hardly of lefs eafy 
digeltion, as the oily parts every-whereinterpofed between 
the parts of the gluten mult render the adhefion of this 
lefs firm ; and, if cltfeefe be made of cream alone, that will 
be certainly the molt nutritious, and of the eaiielt digef¬ 
tion. But cheefe is not only made of cow’s milk, but 
alfo of the milk of ew’es and goats, and often of a portion 
of the two latter added to cow’s milk. In all thele cafes, 
as the milk of ewes and cows contains a larger portion 
of the oily and cafeous parts, fo, in proportion as thefe 
are employed, the cheefe becomes more nutritious, but at 
the fame time of more difficult digeftion. 
As cheefe is eaten not only when recent and frelli, but 
alfo under the various degrees of corruption it is liable 
to ; fo it acquires new qualities ; and, according to the 
degree of corruption, it becomes more acrid and llinvu- 
lant, partly by the acrimony it has acquired from corrup¬ 
tion, and partly by the great number of infects that are 
conftantly generated in it in that Hate. In this corrupt¬ 
ed condition, it can hardly be taken in fuch a quantity, 
as to be confidered as alimentary ; and, as a condiment 
influencing the digeftion of other food, it is a point dif¬ 
ficult to explain, though it is commonly admitted. When 
toafted, it is not fo eafily digefted by weak ftomachs, be- 
caufe a portion of the oil is then leparated, and the other 
parts are more firmly united by that procefs : hence for 
thole hurt by indigeltion, and heated by a heavy fupper, 
it is a very improper diet. 
Before 
