,dairying ,exemplified4 ,dairying ,exemplified1 ,,or ,the ,b ,u ,s ,i ,n ,e ,s ,s of ,,cheese-,,making3 ,laid down from approved ,rules1 collected from the most experienced ,dairy-,women1 of several ,c ,o ,u ,n ,t ,i ,e ,s4 ,digested under various ,heads4 ,from a ,series of ,observations1 during ,thirty ,years ,practice in the ,,cheese ,,trade4 ,by ,j4 ,t ,w ,a ,m ,l ,e ,y4 ,the ,,second ,,edition1 ,corrected ,improved4 ,,warwick3 ,printed for the ,,author by ,j4 ,,sharp1 and ,sold by ,,messrs4 ,,rivington',s ,st4 ,pauls ,church ,yard1 and ,j4 ,,taylor1 ,no4 #ef ,holborn1 ,,london1 #aghg4 ,,price ,,two ,,shillings4 ,enter'd at ,stationer's ,hall4 ,,preface4 ,if a ,dedication1 or ,introduction to the following ,work should be thought necessary1 ,i most humbly1 and justly address it to the excellent ,,dairy-,,women1 of ,great ,britain2 duly sensible1 that from them ,i received the first hints that led me to the performance1 and without whose assistance and encouragement1 joined with my own knowledge and experience1 ,i should never have offer'd it to the ,public4 ,the real design of this ,work1 is to assist those who are not fully acquainted with the most proper methods1 necessary to be used in the management of a ,,dairy2 ,i have made it my endeavour to render every part as plain and intelligent as possible1 and am in hopes upon a due ,observation of the rules laid down many will find their account in it4 ,it is my sincere wish1 that it may be a means of improving the quality1 as well as enlarging the quantity of ,,cheese1 through the ,kingdom2 and become extensively useful to the community in general4 ,as the ,publication of this ,work has met with a very ready sale1 been much approved of in general1 and many who have carefully apply'd the rules for ,dairying therein laid down1 have deriv'd great advantage from it1 which the ,author has by many1 been inform'd of2 encourages him to print a second ,edition1 and having omitted the other treatises upon ,orchards and ,vegetation1 in order to bring the price more moderate1 hopes that1 will cause it to be more read by ,,dairy-,,women1 who if they pay a due attention to it1 cannot help receiving benefit from the advice it contains4 ,illustration ,dairying ,exemplified1 c4 ,it has been the wonder of many ,people1 who are interested in the ,article of ,cheese1 either as ,makers or ,dealers2 that no ,treatise or ,book of rules1 or method of making ,cheese1 hath ever been attempted2 or the business of it examined1 so as to direct those who are concerned as ,dairy-women1 or have the chief management in ,dairys1 to become proficients therein4 ,the great number of inferior ,dairys there are1 in comparison to the few1 that are excellent in their kind1 or even what are called good ,dairys2 every person who is much concerned in the ,cheese ,trade1 is well convinced of2 and 'tis evident to a nice observer of the different1 yea1 very different qualities of ,cheese produc'd in different ,dairys1 or even in the same ,dairys1 when either the ,dairy-maid is changed1 or the usual method of ,cheese-making1 by the ,mistress or manager of each ,dairy1 is not strictly adhered to4 ,a ,remedy for this great deficiency is looked upon as an affair of great moment1 especially by those1 whose lot it is to be fixed in the ,cheese ,trade in a considerable ,dairy ,country1 where large quantities of ,cheese1 are annually bought2 and where1 was ,cheese-making in equal repute1 or the real quality of ,cheese1 equal in goodness to some neighbouring ,counties1 a much larger quantity would certainly be made1 and what would be a great encouragement both to the makers and buyers of it1 a better price would be procured for the same ,article1 and a much readier ,sale1 than when of an inferior quality4 ,besides which1 it is very clear that many ,people do not1 for want of a proper method1 make near so much ,cheese1 from the same quantity of ,milk1 as others do2 or as even themselves might do1 if a more proper method was pursued4 ,these considerations1 having always been clearly apparent1 have from time to time1 and as oft as an opportunity of attaining any knowledge1 in the business of making good ,cheese hath offered2 led the ,author of the following ,treatise1 to collect1 weigh1 and investigate every particular circumstance leading to improve the said art1 or business2 and hath enabled him from time to time1 to assist1 and help many1 by his advice and directions1 to rectify and amend many faults1 and deficiencies1 in the method1 they followed2 and many have by such directions1 greatly improved their ,dairys4 ,and from constant experience and seeing the improvements1 and the effects produced from every different method practised or explained1 by such as he found most experienced1 or best informed1 for the space of ,thirty ,years and upwards1 he never fail'd to avail himself2 this hath constantly led him to scrutinize into the real cause1 of every impediment1 or fault1 in the method of making ,cheese1 from the first step1 or ,milking the ,cows1 to the compleating or removing the ,cheese for ,sale4 ,and to point out a remedy to each complaint upon rational principles1 as far as they appear to him1 and are confirmed by the opinion of others1 who have been in the way of making observations of the same nature1 and who give every encouragement to the ,author to make such improvements ,public1 for the general good4 ,i am well acquainted1 how unthankful an office it is1 to attempt to instruct or inform ,dairy-women1 how to improve their method1 or point out rules1 which are different from their own1 or what hath always been practised by their ,mothers1 to whom they are often very partial1 as having been esteemed the best ,dairy-women of their time1 and even when they have imperceptably alter'd their method1 by shortening the time in gathering the ,cheese1 which is a term generally given for collecting the ,curd at the bottom of the ,tub or ,pan1 after the runnet or rendless has done its duty1 or by putting a larger quantity of runnet into the ,milk to hasten the coming of the ,cheese1 which alteration1 though often not observed by the ,dairy-maid1 or ,mistress1 is of very material importance1 and is what ,i shall endeavour to explain1 in as concise a manner as possible4 ,i doubt not1 the same reflection will occur to the minds of some few on reading my ,book2 as hath often done upon occasion1 when ,i have in a ,dairy1 met with any particular impediment in their ,cheese1 which the ,dairy-woman would fairly acknowledge she could not account for1 and hath tried every means she could think of to rectify without success2 saying1 what does he know of ,dairying1 or how should a ,man know any thing of ,cheese making8 ,but let these remember1 that ,i have had frequent opportunities1 of consulting the best of ,dairy-women1 in many ,counties1 who ,i knew from experience did know how to make good ,cheese1 and in order to have it in my power to inform such as did not know how1 ,i have taken great pains1 to inform myself1 as many now living1 in both situations can testify4 ,the principal faults that cause these difficulties to ,dairy-women are1 ,hove ,cheese1 ,spongey1 full of ,eyes1 ,whey ,springs1 ,jointed or ,shook ,cheese1 ,split ,cheese1 ,loose ,cheese1 or ,cheese made of unsettled ,curd1 ,rank or strong ,cheese1 ,flying out or ,bulging at the ,edges1 ,dry cracks or ,husky ,coated ,cheese1 ,blistering in the ,coat1 ,blue-,pared1 or ,decayed ,cheese1 ,sweet or ,funkey ,cheese1 ,curdled or sour ,milk ,cheese1 and sometimes ill ,smelling ,cheese1 from tainted ,maw-skins1 from distemper'd ,cattle1 or some other cause1 which by a strict observer may be accounted for4 ,before a certain cure can be found out or applied1 you must be acquainted with the nature1 and cause of the complaint1 or if by any accident1 you hit upon a remedy1 it may perhaps be a partial one1 or such as will not answer at all times1 or in all ,dairys1 by reason the complaint is from a certain fixt cause1 and which cause will at all times and in all places produce that effect2 when perhaps1 the remedy apply'd may only be proper in some particular ,dairys1 owing to ,herbage1 very rich ,pasture or very ,poor1 to ,clover ground1 or ground given to ,noxious ,weeds1 ,plants1 or ,trees1 which the ,cows eat of2 each of which if not known or considered will produce a different effect1 some of which effects may be similar in appearance to complaints in other ,dairys produced from different causes1 the knowledge of which will be of great use1 to every ,dairy-woman1 or maker of ,cheese to know1 as the operation of the work1 or management and care of the ,cheese when made1 must necessarily fall to their lot4 ,what relates to ,pasturage2 or the quality of ,land for ,grass1 the produce of the ,land regarding ,plants1 ,weeds1 or ,grass of different kinds1 falls more immediately under the eye or care of the ,master1 or ,farmer of the ,land2 and from observing from time to time1 the state of the ,dairy1 the ,taste of the ,cheese1 so far as it may be affected by any particular ,herb1 ,weed1 or ,grass2 the situation of the ,cheese in the ,dairy-,chamber1 how it is affected in different ,seasons by ,heat1 ,cold1 ,damp or ,dry ,weather1 to know what are the causes of many general faults1 or complaints in ,cheese1 such as ,heaving1 ,splitting1 ,jointing1 ,whey-,spring1 ,ill ,formed1 or ,sweet ,cheese1 which often1 when any of these happen in a ,dairy1 are produced by one general cause1 and frequently go through the principal part of it1 proceeding from the same neglect1 or mismanagement4 ,these difficulties or deficiencies1 it is proper a ,master should be acquainted with1 as it often1 ,i may say1 too often happens1 the ,mistress leaves the care of the ,dairy to ,servants1 especially the putting together the ,milk1 preparing the ,runnet and putting it into the ,milk1 the standing of the ,milk till it becomes ,curd1 and breaking or gathering it after it is come2 which is generally done by some common rule or method they have been used to1 the method used by a former ,mistress perhaps1 who might be esteem'd a good ,dairy-woman1 and very likely undertook the management of the ,dairy herself2 or at least so far as the essential part of the work extended2 paying a particular regard to the time of the operation of the ,runnet1 in bringing the ,cheese1 or of gathering the ,curd1 fixing1 or setting it after it is come2 each of which require a minute exactness1 and the principal error1 or misfortune in ,cheese making1 is owing to these operations being too hastily performed1 not giving time enough for the different effects to take place2 for if due regard is paid to making good ,curd1 you will very easily make good ,cheese2 few people in any business make good ,goods of bad ,materials1 tho' many of the most ignorant1 when provided with good ,materials1 prepared for that purpose1 will finish them in a ,workman-like and ,masterly manner2 so will many a ,dairy-maid1 make very handsome ,cheese and take care of it1 till it comes to be very good1 and so as to give credit to the seller1 as well as the vender of it1 that has no consistent idea how the ,runnet operates1 or perhaps of the different states of the ,curd1 in its various stages1 or even when it is in a proper state to begin the part of the work which usually falls to her share1 of ,breaking1 ,vatting1 and preparing it for putting in the ,press1 which former part should be the care of the ,mistress1 or at least of some ,person who does understand it1 to prepare the ,curd for them4 ,the business of a ,dairy1 is of a considerable importance1 and is in some ,places1 half1 or nearly the whole income1 or produce of a ,farm4 ,the difference is so great between a very good ,dairy-woman1 an inferior one1 and a very bad one1 as would surprise1 even a judicious observer1 and the following observations1 which flow from what have happened in my own walks1 will be apt to strike conviction on the minds of many1 who have never applied their thoughts to the ,theory of ,dairying4 ,the general way that the art of ,dairying has been carried on for ,ages1 has been progressive1 or traditional1 being taught by ,mother to ,daughter1 from common and continual experience2 naturally adopting from time to time1 the methods that appear'd best from such as have happened to come within their own knowledge2 without ever calling in the assistance of either ,philosophy1 by which they might learn the different qualities1 and effect of materials they use1 or knowledge1 how to apply them in a ,physical1 or ,practical manner4 ,and although the ,author of this ,treatise1 is very conscious of the deficiency of his own knowledge2 yet has great hopes that from the desire of making himself useful to community1 with the assistance of reason and common sense1 he shall be able to render some assistance1 to those he wishes to serve4 ,a kind providence hath provided for all our wants2 ,nature1 as ,nature1 is compleat in all its parts2 we1 often in trying to improve it1 distort1 or throw it into confusion2 our ,ideas being inadequate to the attempt4 ,where nature points out1 or leaves any open for improvement1 in the use of any of the common necessarys of ,life1 it is the duty of individuals to take the hint1 and endeavour to explain them for ,public good4 ,the present ,system of ,dairying1 being in a very imperfect state1 ,i am in hopes1 my endeavours to render service and improvement1 will not be found unnecessary4 ,a ,cow1 may ,i think justly be stiled1 the most useful of all ,animals1 in regard to ,man2 ,milk is a support to our ,infancy and greatly contributes both to our comfort and support through ,life1 not only supplying our present wants1 by that salubrious aliment1 but our future wants1 not only at home1 but abroad2 by the ,cheese and ,butter produced from it1 it supplies us1 even with many luxuries in our taste1 is a great support to weakly constitutions by its ,veal1 as well as a great support in the ,article of ,provisions1 afforded when alive2 when ,dead1 is to us the grand stamina of our ,food1 ,beef1 being the most nourishing and agreeable repast2 it not only supports us at home1 but supplies our ,fleets1 our ,armies1 our ,garrisons and ,islands all over the ,world2 its ,leather1 so useful for ,shoes1 for ,implements of ,husbandry1 for ,travelling1 and for innumerable ,conveniences2 its ,hair for our ,buildings and other purposes2 its ,tallow for our ,light at ,home and ,abroad2 its ,horns and ,hoofs1 and even its very ,bones for our ,implements1 and various ,materials of ,trade4 ,were all its excellencies enumerated2 they would be very extensive4 ,milk1 must be allowed one of its most useful productions2 it is given for our use in a pure1 wholesome1 and nutritive state2 capable of improvements1 or alterations1 of its nature1 according to our different wants4 ,in the ,article of ,cheese1 and ,butter1 a great deal depends on the ,art1 ,judgment1 ,care and ,diligence of the ,performer1 and the good or bad qualities of each1 chiefly depend on the skill and industry of the ,dairy-woman4 ,on a judicious observation you will find1 that ,milk is generally found even at different ,seasons1 to be of a regular and equal stamina1 or quality1 and in the same manner affected by different fluxings2 by ,salts1 ,liquids1 ,spirits1 c4 at all times2 the business of ,cheese making1 is a regular and constant proceeding1 practised perpetually1 every ,day1 time immemorial2 and it seems strange1 that when the ingredients you employ are so few1 and their nature also so exceeding regular1 and certain1 that there can be much difficulty1 in producing the ,article of ,cheese pure1 and compleat2 but daily experience convinces us1 that there is an amazing difference in the goodness of ,cheese1 insomuch that you can scarce find two ,dairys that are exactly1 or even very much alike2 it does not occur to the knowledge of every one what that difference is1 but to a ,person who deals largely in it1 and makes observations upon it1 must plainly appear2 and though so few have ever attempted to scrutinize the nature of ,cheese1 or particularly of ,cheese making1 in a manner that yields conviction to its improvements2 yet there is no reason1 why that useful branch of knowledge cannot1 or may not1 be clearly explained4 ,the business has been in the hands of the ,women hitherto1 except in ,cheshire1 ,wilts1 some part of ,gloucestershire1 c4 where a large quantity of ,cheese is made1 a ,man is employ'd as an assistant1 the weight of a large ,cheshire ,cheese1 being too great to be wrought by a ,woman1 and turning1 rubbing1 washing1 and cleaning1 is more than one ,man can easily perform2 'tis common in large ,dairys1 to meet with ,cheeses1 ,eighty1 one ,hundred1 one ,hundred and ,twenty1 or even one ,hundred and ,forty pounds a ,cheese1 which requires considerable strength to manage4 ,in some part of ,north-,wiltshire1 ,i am informed there are ,dairys that make ,twenty-five ,tons in a ,year2 and some few more than that4 ,a ,gentleman told me1 that being lately at ,bath1 he was informed of a ,person within less then ,twenty ,miles1 who ,milk'd #bjj ,cows3 ,which led his curiosity to take a ride to see it1 being a considerable ,factor1 who had frequent opportunity of buying ,dairys of ,four1 ,five1 or ,six ,tons each2 but had never met with any ,dairy of that extent4 ,on hearing the recital of it1 led me to the same thought as would naturally strike him1 viz4 what sort of a ,house or ,premises the ,person must have to cure1 spread or dispose of such a quantity of ,cheese1 to get it ready for ,sale8 ,when he came to the ,place1 he found the report was true1 but then he milked these #bjj ,cows at three different ,houses1 in number proportionable to the convenience or situation of the ,place4 ,we often hear talk of ,cheshire ,dairys of #ajj ,cows each1 which the largeness of the ,cheese in a great measure accounts for4 ,but what are called large ,dairys in ,warwickshire1 ,leicestershire1 ,staffordshire1 or ,derbyshire1 is from #bj to #dj ,cows each2 in these parts1 from general observations ,i have made1 each ,dairy may produce annually on an average three ,hundred ,weight of ,cheese from each ,cow1 taking the ,dairys in general4 ,i am inclined to think more ,dairys produce less than that quantity1 than there are that produce more2 but this is observable1 much the greater number of ,dairys1 are on ,tillable1 or ,arable ,farms1 where new ,grass is introduced1 which is always allowed to make less ,cheese than good old ,turf2 and the proportion of up-land ,farms1 is much greater than of low-land4 ,i have weighed many times ,four ,hundred from a ,cow1 and some few ,dairys which have produced ,five ,hundred from each ,cow2 but then in scrutinizing into the affair1 ,i find it has been attended with particular circumstances1 such as being situate1 in an excellent ,grass ,country1 where ,meadows of dry ,old ,turf have been the ,pasture1 where clear streams of running ,water have gone through the ,meadows1 affording always good ,beverage for the ,cows1 as well as a cool retreat for them in ,hot ,weather2 by which means their ,milk was kept in a temperate state1 while ,cows on up-lands1 perhaps scorched with heat1 and not having the nourishing stream to go to1 or shade to protect them from the ,sun1 cause their gadding1 or running about to such a degree1 as prevented the increase of their ,milk1 in any proportion to what the running stream produced2 and throw'd the ,cows into such a heat and disorder1 that their ,milk would not yield near the quantity of ,curd1 and caused many difficulties in making the ,cheese1 which the cooler ,dairys were not exposed to1 7especially1 when under the hand of an unskilful ,dairy-woman17 likewise1 in these prolific ,dairys1 the owner made a point of never keeping a ,cow that was too old ,milcht1 or ,milk'd too long from the time of ,calving1 or when any ,cow went off her ,milk either by any accident1 or otherwise2 then the ,dairy-man always replaced her with a new ,milcht one1 either drying the old ,milcht one for feeding1 or disposing of her4 ,that so the ,dairy by that means was kept in full vigour through the ,grass ,season4 ,the number of these ,dairys is so very few and rare1 they can only at most show the ,world what may be done4 ,i have been told by a ,wiltshire ,factor1 that the ,land in their principal ,dairy ,country1 is so ,rich and ,good that it is not very uncommon there for prime ,dairys to yield five ,hundred of ,cheese from a ,cow2 but then there is also every ,advantage in their ,favour2 such as 7,i believe no body who judgeth from the goodness of their ,cheese1 but must allow7 the best of ,dairy-women1 who have been regularly bred to it from their ,childhood1 it generally being almost the sole employ of the ,farm1 and those ,dairy-women led on by the greatest and most powerful emulation1 of selling for the highest ,price4 ,their ,cheese being generally sold1 retail1 at a penny1 and often two-pence per ,pound1 more than good ,cheese in common4 ,their ,cheese1 that is made in the prime of the ,season1 generally known in the country by the name of ,marlborough ,cheese1 being much brought to ,fairs by ,marlborough ,factors1 or ,people residing not far from thence4 ,or in ,london1 by the name of ,north ,wiltshire ,cheese1 which always bears the greatest ,price of any ,dairys1 except those of ,gloucestershire2 which1 even the finest of ,barclay ,hundred1 do scarce come up to3 ,and ,i believe by many judicious ,people1 some of the ,wiltshire ,dairys are even allowed to excel4 ,likewise1 in many very principal ,dairys1 they have this great ,advantage2 where ,gentlemen in some places1 occupying a large tract of ,ground1 or ,lordship1 either themselves1 ,stewards1 ,bayliff1 or some other ,person for them1 ,stock the whole or chief ,part with ,milking ,cows1 which they are very particular to get to come in1 or calve1 by the ,time ,grass is in ,vigour4 ,then these ,dairy ,people agree with them for the ,milk of such a number of ,cows1 as they can manage at a given ,price per ,week4 ,the ,gentleman1 ,bailiff1 c4 engaging1 that if any ,cow fails in her ,milk before a given ,time1 that he will take her away and replace her with a new ,milcht one1 by which means their ,dairys are always in full ,power all ,summer2 and then they engage for the ,winter ,dairy1 at a ,price proportioned to the state of the ,cows1 either new1 or old ,milcht1 by which means they are certainly enabled to make a larger quantity of ,cheese than any common ,dairy1 or ,land of inferior kind without these ,advantages4 ,and in many ,dairys they make ,cheese all the ,year1 as the quantity of ,winter ,cheese1 and ,fodder ,cheese1 sent to ,london ,markets clearly shews4--,much depends on the situation of ,dairy-ground1 being nearer1 or farther from the ,house1 where the ,cheese is made1 as ,cows being driven any considerable distance to be ,milked1 causeth the ,milk to ,heat in their ,udders in ,summer-time2 ,milking them in the ,field and carrying the ,milk on ,horse-back in ,churns1 or ,barrels to much ,distance1 ,i take to be still worse1 as that perpetually disturbs the ,milk1 inclining it to the nature of ,churning ,cream for ,butter1 and the operation performed upon it1 is quite of a different nature1 as it is for a different purpose or design1 and if ,milk is put in a violent ,motion by carrying1 it makes it in some degree partake of the nature of ,churning1 insomuch1 that you often observe round the ,bung1 ,plug1 or ,stopple of the ,churn1 a ,froth or ,scum1 work out by force of ,air1 or ,motion in carrying1 that very nearly partakes of the nature of ,butter1 which plainly shews that the ,body of ,milk1 cannot be in a proper ,state to make ,cheese with1 as ,butter is produced by violent ,motion1 and the making of ,cheese from a state of ,rest1 being directly opposite4 ,i take it that oftentimes in very ,hot ,weather1 the ,milk in a ,cow's ,udder1 much agitated by driving1 or running about1 is in a state not very far different from that carried in a ,churn1 which frequently makes the great difficulty in what is called bringing the ,cheese or fixing the ,curd in the ,tub1 or ,pan2 ,i have often heard ,dairy-women say that 'tis sometimes very difficult to make it come at all1 and instead of one ,hour1 7the ,time very commonly given by ,dairy-women1 in bringing the ,cheese17 that it will frequently not come in ,three1 ,four1 or ,five ,hours2 and then in such an imperfect state1 as to be scarce capable of being confined either in the ,cheese-,vat or ,press1 and when released from the ,press1 will heave1 or puff up1 by ,splitting or ,jointing1 according as the nature or state of the ,curd happens to be4 ,whenever ,people find their ,cows in this situation which in ,hot ,summer ,evenings must often happen1 especially1 where ,water is scarce1 or in ,grounds where there is very little ,shade2 then it is1 that making use of a little cold ,spring ,water before earning1 or rendling1 is useful2 as that will make the ,runnet take effect the ,milk coagulate much sooner4 ,it often happens1 in some ,dairys1 that the ,work is quite at a stand1 the ,dairy-woman not knowing how to hasten the co-agulum1 or coming of the ,cheese1 thinks of putting more ,runnet in1 to forward it2 but the nature of ,runnet being such1 as will dissolve the ,curd1 in part co-agulated1 if more is put in2 disturbs the whole1 and prevents its becoming ,curd at all1 or1 in a very imperfect manner1 remaining in the ,whey1 in an undigested state that will neither turn to ,curd or ,cream1 and a principal part of the richest of the ,milk is then cast away with the ,whey4 ,cold ,water1 with a little ,salt1 7as hereafter recommended7 will in a great measure prevent this difficulty4 ,one great ,point1 or ,thing to be observed1 in first setting off1 or rendling the ,milk1 is carefully to observe the state of the ,milk1 as to ,heat or ,cold2 the grand medium1 or state it should be in when you put the ,runnet into it1 is what may be properly understood1 ,milk-warm2 if you find it to be warmer than that1 it is recommended1 to put some fresh ,spring ,water into it1 in such quantity1 as will reduce it to the ,milk-warm state2 a ,quart1 ,two1 ,three1 ,four or more according to the quantity of ,milk to be so cooled2 many ,people may think ,water will hurt the ,milk or impoverish the ,cheese2 experience shews it will not1 but is a means of the ,runnet more immediately striking or operating with the ,milk4 ,i would recommend the use of a ,thermometer1 to shew the degree of ,heat ,milk bears4 ,i doubt not one may be constructed on a very easy ,plan1 that will cost a very little ,money1 and it will be very well worth while to be at a small ,charge1 to regulate a fault1 of putting ,milk together too ,hot1 which is of more ill consequence than ,people are aware of4 ,the same use holds good in putting ,milk together for ,butter2 it is observed1 that ,milk being set up too ,hot1 will not throw up ,cream near so well1 as when in a temperate state1 and causes it sooner to turn sour4#a ,as soon as the ,milk is reduced to a proper warmth1 and before you put the ,runnet to it1 it is an exceeding good way to put a handful or two of ,salt into the ,milk1 or three or four handfuls if your quantity is large 7,i recommend about two handfuls to ten or twelve ,cow's ,milk27 this will also cause the ,runnet to ,work quick1 and giving a ,saltness to the whole1 will be a means of preventing ,sweet1 or ,funkey ,cheese1 as it will make the ,cheese all ,salt alike1 be a means to prevent ,slip ,curd1 or ,slippery ,curd1 make the ,curd sink in the ,tub more readily1 and equally4#b ,if your ,milk is too ,cold1 let some ,milk be warmed and put into it1 to bring it to the state of ,milk-,warm1 observing not to warm a small quantity to make it boil1 as boiling alters the nature of ,milk in some degree2 scalding ,heat is thought to set the ,curd1 making it ,tough1 that it is judged best1 to warm a tolerable good quantity of ,milk pretty warm1 that it may give warmth to the whole in a sufficient degree4 ,sometimes you will find in ,cold ,weather1 your ,milk in the time of earning1 get ,chill2 ,i have known in such a case1 a ,person take a ,tea ,kettle of ,hot ,water and put into it1 with success2 let it be when the ,curd is nearly1 or pretty well come1 as then the ,hot ,water will give a ,toughness to the ,curd1 to relieve it from the slippery nature it had acquired by being ,chill1 and that ,chilness continuing to encrease1 it is with difficulty you can bring your ,cheese into a regular or fixed state4 ,it is a very common way with many ,dairy-women to allow the ,milk to stand an ,hour1 in earning1 or after the ,runnet is put in1 before it is gather'd1 or sunk2 many ,i fear content themselves with thinking it sufficiently come in less time1 ,but here lies the greatest mischief in ,cheese-making2 the ,milk is very often disturbed before its proper time1 and sometimes when the whole is in a state of ,slip-,curd1 or ,slippery ,curd1 which is a state all ,curd is in1 before it becomes solid ,curd1 or ,curd1 fit to make ,cheese with4 ,you are always to observe that the state in which it is when you first stir or disturb it1 in that state the ,curd will remain2 it never improves as ,curd1 or becomes better ,curd after it is disturbed or removed from its state of rest4 ,you will generally observe1 that when you sink the ,curd in the ,tub1 even when it is in a tolerable good state1 as many imagine1 there will bits of ,slip-,curd swim about in the ,whey and not sink with the rest1 till the ,whey is laden from it3 ,that slip-,curd will not adhere to1 or join with the solid ,curd1 and though ever so well broke or separated1 yet in whatever state it is1 when the ,cheese is made1 it all dissolves1 or melts2 if a bit as big as a ,nut happens together1 it dissolves into a ,whey-,spring1 runs out1 and leaves a hole in the ,cheese1 which always decays in that place2 if a bit as big as a ,pin's-head happens1 it dissolves1 and leaves an ,eye in its place1 and that is the cause of ,eyes in ,cheese2 if you cut the ,cheese when young1 you will find1 that there is a ,moisture1 or ,wet1 in every ,place where the ,eye is after it is dried up1 which ,wet or ,moisture is called ,tears4#c ,when a large quantity of slip-,curd is in a ,cheese1 'tis a long ,time before it becomes hard1 appearing always loose within2 which1 when the ,cheese is dry1 on cutting1 it appears like a ,honey-comb4 ,the thing that more ,dairy-women err in1 than any other1 is gathering or sinking the ,cheese too soon4 ,the rendling of ,cheese1 causeth a very great ,fermentation2 there must be time given for the fixt ,air in ,cheese1 or ,curd1 set to work by the ,runnet1 to dissipate1 expand1 or fly off4 ,runnet is a thing so powerful in its effect1 as to have no substitute yet found that can be used in its place2 all ,fermentations remove or separate the fixed ,air1 from the different ,bodies they are connected with4 ,the effect of ,runnet on ,milk is very great1 and in order to thoroughly fix the ,curd1 it must have sufficient ,time to work1 concrete1 or congeal the ,curd into a solid ,mass by extirpating the ,air from it2 if you remove or disturb the ,milk before its full ,time1 yet the ,runnet having begun its operation1 though you do not give it ,time to work1 by reason of hurrying it forwards1 yet when it is again at rest1 such ,air as hath not been separated1 by breaking1 squeezing or pressing1 will extend itself1 and the ,air will find a vent1 or expand itself into a greater compass than it was before confined in2 and whether it is in the ,press1 or after it comes out of the ,press1 will find a way to discharge itself2 many times to that degree1 when in the ,press1 as to even burst the ,cheese-cloth it is wrapt in1 if it is so confined that it cannot escape by it4 ,if it does not get discharged otherways1 then1 as soon as the ,press is let up1 it will shatter the ,cheese within to a surprizing degree1 and immediately cause the ,cheese to heave1 or puff up1 even in that state1 which so separates the ,curd in the ,cheese1 as it seldom settles again1 unless taken quite in ,time1 or before the ,curd is connected in the ,press4 ,a good way to prevent this disorder1 of what is called ,cheese heaving in the ,press1 from taking a bad effect1 which complaint generally happens when the ,milk is put together too hot1 and the ,whey that comes from it1 is left white 7which it ought never to be1 for then you may be sure all is not right72 when the ,cheese has first been in the ,press an ,hour or more1 let the ,press up and if you find the ,cheese swell1 or blister1 take a large ,needle1 or fine ,skewer1 of ,wood or ,iron1 and pierce it in many places to let the ,air out2 a ,pin is not so well1 as ,brass taints the ,cheese1 and it will appear of a tainted brassy colour ever after3 ,if you find when the ,cheese comes again out of the ,press1 that it still swells1 or blisters1 apply the ,needle again1 and it may perhaps settle again so as to make a useful ,cheese2 it will never be a good one1 but will remain in the state called loose ,cheese or shook ,cheese4 ,thus you may discern somewhat of the nature of slip-,curd2 every ,dairy-woman should take care to become as well informed of the different properties1 its nature1 cause of its ,formation1 and manner of operating as possible1 in order thereby to avoid the many difficulties proceeding from it1 which are more numerous than all others1 in the whole system of ,cheese-making put together1 and have been by them1 the least considered and examined4 ,in order to avoid many difficulties1 and render you complete ,mistress of the first part of the work1 which is a very material ,crisis1 take care to be well informed of the nature of ,maw-skin or ,runnet-skin2 it is very proper every ,dairy-woman should know how to prepare them for use1 which is very easily acquired2 to know in what manner or to what degree it should be salted1 and how1 properly dried1 and take particular care that you have the ,maw fresh1 not in a tainted or putrid state1 you may happen to have such a misfortune as to have it damaged either by neglect1 as to ,time of preparing it1 great heat of ,weather1 which sometimes hurts our best and freshest ,meat in a surprizing degree1 notwithstanding every care or caution taken to prevent it1 or by the ,skin having any way taken ,wet1 or being ,fly-blown2 to many of which mishaps the most careful ,person1 is sometimes exposed2 any of which quite alter the nature of it2 being of a more particular construction than any other thing1 which must appear plain1 when 'tis considered1 that you cannot substitute or apply any one ,thing1 in the ,article of making ,cheese to a proper effect1 or that will answer your purpose of extracting ,curd from ,milk in order to make ,cheese with1 but ,maw-skin2 and you will find that when the ,skin is damaged or tainted1 it looses its fermenting quality considerably2 that it will either not take effect at all1 or in a very partial and slow degree1 and you will often find ,cheese made from tainted ,maw-skin appear of a putrid1 unsettled1 ill-tasted1 discoloured nature1 being affected in a different manner1 according to the degree of ,putrifaction the ,maw-skin has received4 ,sometimes ,i have perceived the ,cheese of a dusky black colour1 not fixt in its ,texture1 or become solid and close2 sometimes1 in ,taste resembling the flavour of tainted ,beef or ,mutton1 when it comes to your ,table2 sometimes it has the smell of rotten or addled ,eggs1 sometimes of the most insipid or tasteless nature1 which on enquiring into the cause1 could never be explained to me by the ,maker4 ,sometimes an ingenious1 well-disposed ,person1 who wished for ,improvement1 or to become acquainted with the nature or consequence of such complaint1 would hint to me1 her fear was1 the ,maw-skin was damaged2 tho' ,i have had some1 who instead of being open to conviction1 or that would pay any regard either to my ,opinion or ,advice1 would tell me that could not be cause1 for they always prepared their own ,maw-skins1 and no one could be more careful to cure them properly1 which was the reason they always avoided buying ,skins as much as possible1 for fear of that misfortune4 ,all this care and precaution ,i doubt not was just1 as from the great care many ,people take of their ,dairy in every other respect1 would be particularly cautious about their ,maw-skins2 but let themselves judge1 whether some of the afore recited causes1 might not happen to their best endeavours4 ,when ,i have come to a place where the ,dairy-woman has informed me she has been deceived in her ,maw-skins1 being then ,i thought on sure ground1 or certainty of the cause1 ,i have been very careful to become acquainted with the real nature of the ill effects produced in consequence thereof1 and have always found some of the evils before-mentioned1 and could often judge from the state ,i found the ,cheese in1 in what manner1 or to what degree it was affected thereby1 and even so as often to convince the ,maker of it1 that my ,opinion was right4 ,if at any ,time this misfortune is apparent to you1 that some neglect1 or mishap has taken place in curing your ,maw-skins1 you will easily guess from which of the above causes they spring2 and perhaps in a course of ,time1 you may become well convinced1 that every one of these mischances do sometimes happen1 and as you must certainly be a better1 or more competent judge of the real nature of the complaints1 7than any other ,person can be from common observation17 you will most likely1 find other causes of damage1 or misfortune that happens in the process1 more than ,i have enumerated2 and if any material one1 it would be exceeding useful to have it made ,public1 for the benefit of ,society1 or to warn those of the damage1 whose ,business it is to supply the ,market with ,skins for ,sale4 ,when you perceive any of your ,skins have miscarried1 that they are either tainted1 or otherways damaged1 take particular notice how they appear2 in what respect they differ from perfect ,skins1 knowing1 that the like causes produce similar effects1 and then if you are obliged to buy ,skins1 you will be enabled to avoid buying such as have the faults you are acquainted with4 ,i have often been led1 when in a ,shop where ,maw-skins were on ,sale1 to examine them somewhat minutely1 and could perceive in some of them much difference2 ,i have seen in the same ,skin sometimes1 the appearance of very different qualities2 ,i have observed discoloured ,spots on holding it up to the ,light2 ,i have seen one part of a ,skin of a well-coloured sound nature1 another part that had somewhat the look of rough ,parchment1 or hard ,whit-leather2 on smelling1 it has not appeared of the same nature1 or relish1 with the rest2 ,i have also observed ,skins that have appeared quite tainted1 and even in a decaying state1 and have seen ,rendless after being made1 appear of a dusky blackish colour4 ,a ,dairy-woman should be acquainted with these complaints1 in order to avoid the difficulty that inevitably accrues for want of that knowledge1 and should frequently taste the ,runnet when made1 that she may find out in ,time if there is any thing disagreeable attends it2 for there is no making good ,cheese with bad ,runnet4 ,the ,maw-skin1 or bag of the ,abomasus1 is the ,maw or ,stomach of ,calves1 that have fed on nothing but ,milk1 and are killed before the digestion is perfected1 it contains an ,acid ,juice called ,runnet1 ,rennet1 or ,earning1 with which ,milk is co-agulated1 or rendered into ,curd for making ,cheese2 in the ,maw the ,chyle is formed1 that causes this co-agulum2 but it greatly looses this effect1 when ,calves have fed on ,vegetable ,food2 the ,maw of ,house-,lamb1 ,i am informed will answer the same purpose1 but not of ,grass ,lamb4 ,i have heard of a person who ,salted the ,curd1 or ,crudity that was found in the ,maw at the ,time the ,calf was killed1 prepared as the ,maw-skin is1 with good effect1 only used in a larger quantity4 ,this may easily be tried by way of experiment2 ,i never heard of but one ,person who used it1 and she is now dead2 that prevented my enquiry about it4 ,since the above was publish'd ,i am informed1 that in the last ,age1 the principal part of the ,cheese was made from the ,curd1 of the ,maw prepared with ,salt1 till it was found the ,skin was of a more clean and wholesome nature4 ,it is observable as an old ,maxim1 that although ,runnet readily co-agulates ,milk1 yet if put in when already co-agulated1 it dissolves it4 ,there are many ways of making1 or preparing ,maw-skins2 the best and most approved ,i ever met with is1 as soon as your ,maw is got cold1 when taken from the ,calf 7for 'tis known that salting ,meat hot1 in sultry ,weather1 will make it taint17 let it be a little swilled in ,water2 some ,people say 'tis better not to be clean'd at all1 and the effect will be greater1 it coming nearer to real nature1 and the reason given1 is this1 'tis the inside of the ,maw that has the effect in ,runnet1 and the chyle proceeding from it1 the outside being little otherwise than any other ,entrail4 ,rub the ,maw well with ,salt1 then fill it1 and afterwards cover it with ,salt2 some cut them open and spread them in ,salt1 one over another in layers1 and let them continue in the ,brine they produce1 sometimes stirring1 or turning them1 for four1 six1 or nine ,months1 as they can spare them1 then open them to dry1 being stretched out with sticks or splints1 that they may dry regularly2 when they are dry they may be used2 though1 'tis reckon'd best to be a ,year ,old before used1 keeping them one ,year under another4 ,do not let them in drying1 be too near a ,fire2 if heated too much1 renders them liable to reeze1 7as ,bacon will1 when melted by heat17 and hurts their quality1 giving them a rancid taste2 many ,people think1 the ,brine they are prepared in1 very useful in making your ,runnet1 putting it amongst it as other ,brine1 with smaller proportion of ,runnet4 ,people differ in their way of preparing ,runnet or ,rendless4 ,many will make it with ,whey2 some will put in with the ,whey1 the ,brine drippings that come from the ,cheese when in the ,press4 ,both these ,i quite disapprove2 ,whey1 having already undergone purgation1 fermentation1 or separation of the ,curd from ,milk1 is more likely to become viscid1 or gummy1 acrid1 or sharp1 or liable to putrifaction than a more pure element4 ,brine drippings are of a gross foul nature1 and may be deem'd1 7if the expression may be allowed7 even the very excrements of ,cheese-making1 and what ought never to be put in1 in order to bring the ,cheese1 causing a rank and foul smell as well as taste1 ,i take it to be the worst of all disagreeables4 ,the way most approved by good ,dairy-women1 or such as have fallen within my knowledge is this2 take pure ,spring ,water1 in quantity proportion'd to the ,runnet you intend to make2 it is thought best by some1 about two ,skins to a ,gallon of ,water2 boil the ,water1 which makes it softer or more pure1 make it with ,salt into ,brine that will swim an ,egg1 then let it stand till the heat is gone off1 to about the heat of ,blood warm1 then put your ,maw-skin in1 either cut in pieces or whole3 the former ,i should imagine best or most convenient2 letting it steep for twenty-four ,hours1 or two ,meals1 7so called in ,dairying7 and it is fit for use1 putting such a quantity into your ,milk as you judge necessary1 for rendling your quantity of ,milk into ,curd2 observing that too much ,runnet makes the ,cheese strong and liable to heave1 and is what many ,people call1 tastes of the ,bull1 or ,bull ,cheese 7especially when ,brine drippings are put in47 ,too little ,runnet makes it very mild1 and must have more time to stand1 before it is broke1 or sunk3 ,the judgment required1 in the quantity of ,runnet1 to be used must be regulated by your own prudence1 increasing or lessening it as you find it necessary2 'tis often reckon'd1 about a ,tea-cup full1 to ten ,cows ,milk4 ,if you make a quantity of ,runnet together to keep for use1 let the same method be used1 increasing the quantity of each material to what you want1 putting it in jars or bottles1 till you want it4 ,i have frequently heard ,dairy-women mention putting in rose leaves and spices of different kind into the ,rennet at the ,time of preparing it1 in order to give it a relish1 and make the ,cheese fine flavor'd4 ,mr4 ,hazard1 in his ,essay to the ,bath ,society gives a receipt for making ,rennet after this manner2 when the ,maw-skin is well prepared and fit for the purpose1 three pints or two quarts of soft ,water 7clean and sweet7 should be mix'd with ,salt1 wherein should be put sweet briar1 rose leaves and flowers1 cinamon1 mace1 cloves1 and in short almost every sort of spice and aromatic that can be procured1 and if these are put into two quarts of ,water they must boil gently till the liquor is reduced to three pints1 and care should be taken that this liquor is not smoaked2 it should be strained clear from the spices c4 and when found to be not warmer than ,milk from the ,cow1 it should be poured upon the ,vell or ,maw1 a lemon may then be sliced into it1 when it may remain1 a day or two1 after which1 it should be strain'd again and put in a bottle1 where if well corked1 it will keep good for twelve months or more1 it will smell like a perfume1 and a small quantity of it will turn the ,milk and give the ,cheese a pleasing flavour--he farther adds--after this1 if the ,vell or ,maw1 be salted and dried for a week or two near the ,fire1 it will do for the purpose again almost as well as before4 ,a very material circumstance to be attended to in ,cheese-making1 is the time allow'd for the ,cheese coming1 or from the time allow'd for the ,runnet to take effect1 or the time when the ,milk is at rest1 called earning time4#d ,which should on no account be less than an hour and half2 all that is stirred1 gather'd1 or sunk1 in less time is liable to danger4 ,it may happen1 and often does1 that it will come sooner1 especially when the method ,i have recommended of putting ,salt in the ,milk is used1 and where care is taken to have the ,milk of a proper warmth1 as in these cases the ,curd co-agulates or collects sooner on that account2 ,i believe it will be found that the additional time given will never be of any bad consequence1 as the ,curd then gets firm1 and on sinking1 becomes more solid1 and is easier made into ,cheese1 in less time1 and with much less trouble1 than when stirred or broke sooner4 ,what is called sunk ,cheese is always allowed to be the fattest2 when ,curd is fully set1 or fixed of a solid nature1 by having time enough1 it will incline to sink to the bottom of the ,tub1 by the assistance of the ,hand to gently ,press it down1 gather1 or collect it1 and will soon become of a solid nature2 most ,people break the ,curd1 by stirring it round several times with the ,bowl1 in order that it may be collected together4 ,sinking1 is performed by getting it down1 or sinking with the ,hand1 without breaking4 ,in order to prevent a difficulty in getting the ,whey to separate easily when sinking the ,curd1 you may prepare a long ,cheese ,knife made with a ,lath1 one edge being sharpened to cut the ,curd a cross from top to bottom1 in the ,tub1 three or four different times crossing the lines1 checkerwise1 by which means the ,whey rises through the vacancies made by the ,knife1 and the ,curd sinks with much more ease4 ,i have also known a sieve used to facilitate or hasten the ,curd sinking1 with success1 as it gives an opportunity to lade off the ,whey clear from ,curd1 gets the ,curd down much easier and saves time4 ,when all the ,curd is got firm at the bottom of the ,tub1 by pressure of the hand1 let all the ,whey be taken from it2 then let it stand one quarter of an ,hour for the ,curd to settle1 drain1 and get solid1 before you break it into the ,vat2 if any bits of slip-,curd happen to be swimming in the ,whey1 that does not sink with the rest1 it had better be put away with the ,whey1 than put to the ,cheese1 as it will not cement or join with the solid ,curd1 and all slip-,curd1 as before observed1 dissolves or melts1 so that it is a detriment to ,cheese when ever put in2 many ,people1 as soon as the ,whey is removed1 immediately break the ,curd small as possible1 and then put it into the ,cheese ,vat1 for finishing4 ,i would always recommend that it rest one quarter of an ,hour1 before 'tis broke1 or vatted2 the ,cheese would be much better for it1 as the ,air would more easily separate1 and prevent its puffing up under your hand1 when squeezing in the ,vat1 and also prevent the ,fat squeezing out1 as it often does through your ,fingers2 which being so much broke1 occasions1 and certainly it must make your ,cheese1 both leaner and lighter4 ,i have consulted many good ,dairy-women1 on the ,article of breaking ,cheese1 and find1 'tis the most general method to break the ,curd as small as possible1 when put into the ,vat2 but what makes that more absolutely necessary1 is1 there being slip-,curd amongst it1 and that never appears to embody1 or join with the rest1 unless broke and thoroughly mixed2 and even then ,i am fully convinced is of no use for the reason above given2 although ,i have laid it down as a rule1 never to stir or gather the ,cheese in less than an ,hour and half1 many of the best ,dairy-women ,i have ever consulted1 generally let it stand two ,hours2 by which time the ,curd is got to be of so firm a nature1 as to render the breaking of it at all absolutely needless1 it being got so solid1 they only cut it in slices1 put it into the ,vat and work it well into it1 by squeezing thoroughly to make it firm and close1 then put it into the ,press1 and no more is needful4 ,the finest1 fattest and best ,cheese ,i have seen1 ,i have been informed was made this way2 there is sure to be no sweet ,cheese1 horny-coated1 or jointed ,cheese made in this manner2 sometimes ,i have observed ,cheese that has been sunk1 tho' very fat and well tasted1 that would become very hard and cut chiselly1 which ,i take to be owing to the ,curd getting very cold and set hard before ,vatted1 to prevent its doing so1 it may be necessary to break the ,curd and not give it quite so much time in earning2 as many ,people prefer ,cheese that is not so very solid1 or that has a mellow softness1 which breaking will give it2 although it is reckon'd the best quality to cut solid1 and flakey2 remembering that giving it more time in earning makes it more solid1 and shortening the time makes it less so4 ,many ,dairy-women are much puzzled concerning the cause of sweet ,cheese1 forming different ideas about it2 ,i am fully convinced it is wholly caused by stirring or breaking it too soon in the ,tub1 by which means the ,runnet has never taken full effect1 nor is any slip-,curd ever fit to make ,cheese with1 in what ever state it may appear1 unless in soft ,cheese1 or slip-coat ,cheese2 for when ,curd is quite in a slippery state1 especially if very warm1 salt will have very little effect on it1 which is the cause it is so apt to putrify and dissolve1 and a very principal cause why ,cheese becomes sweet1 is1 its not having taken salt1 as you may generally perceive ,cheese that is much jointed or blue-pared has scarce any relish or saltness in it4 ,when the ,whey is of a white colour the ,curd is not fully settled1 and if it is so to any great degree1 the ,cheese is sure to be sweet1 and in that case you always cast away great part of what should be ,cheese1 for the ,whey thus put away would neither turn to ,butter nor ,cheese1 though of a considerable substance1 remaining of an undigested nature3 ,if you pursue the method ,i have laid down1 you will always find the ,whey quite green1 which is the colour it ought to be of2 and let more or less be the time you adopt to put your ,cheese together1 if the ,whey is not green1 depend upon it your ,cheese is not properly come1 or your ,maw-skin is not good1 or quantity of ,runnet not sufficient4 ,it is difficult to ascertain what quantity of ,runnet is required to bring a ,cheese in the most proper manner1 as the quality of the ,skin is so various1 and strength of ,runnet1 as well as quality of ,milk so different2 ,people are much divided in opinion1 whether 'tis the best way to make your ,runnet fresh every ,day1 or to prepare a quantity together1 according to the quantity you want and bottle it up for use2 in large ,dairy's it must be best to make a quantity together1 as you certainly must be a better judge of the quality1 or what quantity is necessary1 than when the making is left to chance1 as by that means you may regulate the quality and taste of your ,cheese better1 and have more dependance on the time of its coming4 ,the best ,dairy-women ,i have known1 in general1 recommend the latter method4 ,the cause of jointing or wind-shook ,cheese1 is from a small quantity of slip-,curd being much broke1 so as not sufficient1 to form ,eyes in the ,cheese2 but which is sufficient when dissolved through the whole mass1 to leave a vacancy1 which generally unites in a perpendicular direction1 and forming cracks or joints within the ,cheese1 and sinking joints nearly like to cracks on the outside4 ,if it happens to any considerable degree1 it causes the ,cheese to have very little taste1 generally turns blue-pared whilst under a year old1 and often rotten ,cheese when older2 most dry rotten ,cheese is produced from this effect1 unless when bruises1 or cracks are the cause4 ,wet1 or moist rotten is generally produced by a larger quantity of slip-,curd2 having never united in a solid state1 nor taken any salt1 becomes very putrid and rots1 and as the ,cheese dissolves1 is often very wet or moist4 ,i have several times seen ,cheese that has appeared sound till cut1 that afterwards had not a pound of sound ,cheese in a whole one4 ,spungy ,cheese is such as partakes of the elastic or springing quality of a ,spunge1 ,i take it to be produced from ,curd1 which has nearly undergone every proper fermentation to make the ,curd unite1 but leaves it in a very tough state1 caused by the over heat of the ,milk when put together4 ,rank1 or strong ,cheese is generally caused by too great a quantity of ,runnet1 and that ,runnet made too strong to operate in the time given1 or from ,runnet being made with foul materials2 hove1 or heaved ,cheese is caused by different means2 when the quantity of ,air in ,cheese increases after the ,cheese has been some time made1 ,i suppose such ,air to be rarified by a greater heat than the ,cheese has before been in1 the coat being got hard and the pores much closed1 the ,air expands within1 and causes the ,cheese to rise or swell1 in a round form2 this is very visible when you put a taster into the ,cheese or a pin to let out the ,air1 it rusheth forth with a strong wind1 of a rank disagreeable smell1 caused by the ,air being discharged from putrid or undigested ,curd4 ,sometimes1 if ,cheese is laid cool when first made1 or coming from the ,press1 is dried outwardly by means of a harsh cool ,air1 when at the same time the inside of the ,cheese remains in a moist state1 though the coat is hard and dry2 when that ,cheese is exposed to heat1 either by lying near a hot ,wall1 or near ,tiles in hot ,weather1 or by the immediate heat of the ,sun1 it will be drawn up1 round1 in the same manner1 and by the same cause that a board is made round or coffer'd up1 by the heat of the ,sun2 rank ,cheese very often heaves1 from the cause before given that makes it rank3 ',tis very common for ,dairy-women1 to ask1 what will cure hove1 or heav'd ,cheese8 ,i am fully of opinion there is no cure for it after it is affected with heaving1 but to let the ,air out of it1 that it may close and settle again4 ,there has for many ,years1 been an ingredient sold in ,shops1 called ,cheese-powder1 being made of nitre or salt petre1 and bole armoniac proportion'd thus1 to one pound of salt petre1 put half an ounce of bole armoniac1 both powder'd very fine1 and well mixt together1 rub about one quarter of an ounce upon a ,cheese1 when put a second and third time into the ,press1 about half on each side the ,cheese at two different meals1 on the upper side1 before you rub the salt on1 that it may penetrate the ,cheese with it2 these are very binding ingredients and are sometimes found to be very serviceable1 but nitre is apt to give the ,cheese an acetous or sourish taste1 and if too much is put in1 and the ,cheese is expos'd to great heat1 will cause a fermentation1 that will encrease the quantity of ,air in the ,cheese cause it to swell more than it would if none had been put in4 ,i have known many things recommended as a cure1 but could never find that any thing was serviceable except the above1 and piercing1 or discharging the ,air1 with a needle1 wire1 or skewer4 ,the most powerful preventative to the heaving of ,cheese1 is1 to avoid making the ,runnet too strong1 or1 not to put too much into the ,milk1 to take care that your ,runnet is not foul1 nor made either with ,whey or ,brine drippings1 or tainted ,skins1 to be certain that your ,curd is fully come1 not stirring it till it has had time for the fermentation fully to take effect1 to let it drain a little before it is broke or vatted1 and to keep the ,cheese warm1 till it is got stiff1 or had a sweat1 and you will1 by a careful attention to these particulars1 very seldom have any hove ,cheese4 ,cheese is very apt to split1 or divide in the middle1 by being salted within1 especially1 when people spread salt across the middle of the ,cheese when the vat is about half filled1 which ,curd tho' in a small degree separated by salt1 never closes1 or joins1 and is much easier coffer'd up or drawn round than other ,cheese2 especially1 thin ,cheese made in what we call ,glocester vats being round or rising in the bottom1 and the slider or ,cheese-board that is laid over it1 made convex also1 in order to make the ,cheese thinned in the middle1 that it may dry quick1 for early sale4 ,then1 if salted within and being laid soft on the shelf to dry1 as it bears only on the edge all round1 it is almost sure to split2 and it is often seen1 scarce a ,cheese in some ,dairys of this form but what do split2 salting a little in the ,milk is greatly preferable1 for these ,dairys in particular2 for as salt dissolves1 it keeps the inside of the ,cheese moist or soft for sometime1 if salted in the ,curd1 which is what ,i would never recommend to be done in any ,dairy1 especially across the middle as is often done4 ,i have sometimes known ,cheese thus salted when there has been much slip-,curd in it1 and that1 and the salt both dissolving together1 and the ,cheese split1 the vacancy shall contain a quantity of ,water1 which if ironed when ,young1 gushes out1 or else cracks the ,cheese when moved1 and the ,water runs out to a considerable degree1 the same thing must have been observed by other ,factors1 in some ,dairys where salting in the middle is used4 ,cheese is apt to bulge1 fly-out1 or get round edged1 when it is either kept soft1 by being moist within1 or having too much slip-,curd or unsettled ,curd1 or elastic ,air within it4 ,dry cracks1 or wind cracks are generally produced1 by keeping ,curd from one meal to another which gets quite cold and fixed1 and being put together with ,curd that is made of too hot ,milk1 these two1 never properly adhere1 or join1 and cause the coat to be harsh1 and often fly1 or crack4 ,curdly or wrinkle-coated ,cheese is caused by sour ,milk1 chiefly when ,cheese is made from two meals1 as 'tis very common in hot ,weather for ,milk to turn1 or get sour in one night's time1 especially if ,milk is hot when set up1 having been much heated in the ,cow's ,udder1 and very probably much agitated and disturbed by ,cows running about1 or being heated to a violent degree1 or the ,milk having been carried in ,churns or ,barrels on ,horse-back any distance2 ,cheese made of cold ,milk1 especially if inclined to be sour1 is apt to cut chiselly1 or that breaks or flies before the knife4 ,sunk coated ,cheese is caused by being made too cold1 as you will often find ,cheese that is made in ,winter or late in ,autumn1 will be1 unless laid in a warm ,room after it is made4 ,two-meal ,cheese is made with two meals1 or night and mornings ,milk1 which if put together pure1 not having the ,cream taken off1 will make nearly as good ,cheese as new ,milk1 and much better if it must be finished in one ,hour1 or less1 or when new ,milk ,cheese is made with ,milk that is too hot4 ,what is generally known by the name of two-meal ,cheese1 is in ,gloucestershire called second ,cheese1 being made from one meal new ,milk and one of old1 or skimmed ,milk1 having the ,cream taken away4 ,skimmed ,cheese1 or ,flet-,milk ,cheese1 is made from all skimmed ,milk1 the ,cream having been taken off the whole to make ,butter1 or for other purposes3 ,this sort of ,cheese is much made in the ,county of ,suffolk1 or at least goes by the name of ,suffolk ,cheese1 when at market1 or in ,london1 where the principal part of it is disposed of2 it being much used on ship-board1 not being so much affected by the heat of the ship as richer ,cheese1 or so subject to decay in long ,voyages1 and being bought at a low price1 makes it much called for in that way4 ,there is but little art required in making this ,cheese1 if care is taken of it1 but yet there is great difference in the quality of it1 which ,i am fully convinced is principally caused by want of care2 it is not exposed to so many difficulties as richer ,cheese1 but ,dairy-women must remember1 slip-curd has the same effect1 in a lesser degree in ,skim ,cheese as in new ,milk2 though the ,milk being much weaker is not in so much danger4 ,an ,hour1 or an ,hour and a ,quarter is time enough to give it in rendling2 keep the ,cheese warm when young1 and cool after4 ,i know some ,dairy-women do not give it three quarters of an ,hour in coming1 and thereby find more difficulty than need be2 paying little regard to it1 as they do not use it themselves1 nor will it fetch much money1 yet ,i know some careful ,dairy-women who make ,skim cheese that would deceive a common observer1 in appearance1 being made in the same form as new ,milk ,cheese1 well coloured1 made clean1 and better coated1 than many ordinary ,dairys of new ,milk ,cheese4 ,i have paid in a ,dairy of thirty ,cows upwards of sixty ,pounds in a ,year for skim ,cheese1 an object not unworthy a ,dairy-man's notice1 some people are of ,opinion1 the most ,money to be made of the skim ,milk of a ,dairy1 is to feed ,sows and ,pigs with it1 but this ,i must leave to those concerned in the business4 ,some ,dairy-women in order to enrich their new ,milk ,cheeses will put the ,whey ,cream1 into their ,milk1 which if quite fresh1 not older than one or two ,meals1 will improve it4 ,to make fine ,cream ,cheese1 one meal of ,cream extraordinary should be added to the new ,milk2 this will make exceeding rich ,cheese1 but requires great care1 and should not be gathered or sunk in less than two ,hours4 ,i apprehend two ,hours and a half or three ,hours will be found much better in general4 ,the way recommended to make soft ,cheese1 or slip-coat ,cheese1 is1 take six quarts of new ,milk hot from the ,cow2 the stroakings or last ,milkings are the best1 being the richest ,milk2 put into it two spoonfuls of ,runnet1 let it stand three quarters of an hour1 or till it is hard coming1 or become full ,curd2 lay it into the ,vat with a spoon1 not breaking it at all1 laying upon it a trencher1 or flat-board2 press it with a four pound weight1 or if you find it gets too hard1 then press it with a lighter weight1 turning it with a dry cloth once an hour1 and when got stiff1 shift it every day upon fresh grass or rushes2 it will be fit to cut in ten or fourteen days1 or sooner1 if the ,weather be warm2 many people use ,baskets1 made on purpose1 instead of ,vats to make it in1 this is esteemed in private ,families2 where it is carried to market1 ,vats must be best1 unless carried in the ,baskets4 ,to make brick-bat ,cheese2 in ,september1 take two gallons of new ,milk1 and a quart of good ,cream2 warm the ,cream1 put in two or three spoonfuls of ,runnet1 when it is well come1 break it a little1 then put it into a wooden mould in the shape of a brick1 press it a little1 then dry it2 it is best to be half a ,year old before it is used1 or more1 if you like it older2 two hours is as little as it ought to be in earning1 or to stand before it is broke after the ,runnet is put in1 or longer if the ,whey is not inclined to be green4 ,i am informed ,stilton ,cheese is made in this way4 ,cream ,cheese is generally made in ,autumn1 the ,milk being richer and fatter in ,august and ,september2 by which means it has not the warm ,season to ripen it1 and it is generally made thick1 in order to preserve it's mellowness4 ,rich ,cheese will not dry so fast as lean1 nor thick ,cheese so soon as thin2 in course it must get less hard in the ,season than common thin ,cheese1 by which means it is more exposed to frost and chilling cold4 ,i have often found that people who make ,cream ,cheeses1 find more casualty attend them1 than in leaner1 hard ,cheeses1 owing to chillness1 or being froze before they get hard2 for when frost gets much into ,cheese1 it destroys every good quality1 and makes it putrify1 and become either insipid or ill tasted2 ,cream ,cheese should always be kept in a warm situation1 and be particularly guarded from frost1 and till it has sweat well1 or you will lose the advantage of its richness4 ,the contrary method is to be used with skim ,cheese1 as in that1 there is very little fat to sweat out1 and chill ,cheese is better than harsh-meated1 horney-coated ,cheese2 let it have what warmth you can for about a fortnight after making1 and then keep it cool4 ,in making slip-coat or soft ,cheese1 remember it is of quite a contrary nature to hard ,cheese2 and instead of getting stiff1 its best quality is to have it run1 or dissolve into a creamy substance2 for which reason it must be made with ,slip-,curd1 which alone will cause it so to do2 good ,curd will always get harder by drying1 but ,slip-,curd will not even become solid1 or continue a ,substance2 this clearly demonstrates my ,sentiments on ,slip-,curd as before related4 ,it has generally been reckoned that the ,milk required to make one ,pound of ,butter will make two ,pounds of ,cheese1 and a larger quantity where ,land is poor1 the ,milk being weak will not afford so much ,cream4 ,as colouring of ,cheese is now become almost an universal practice1 it is highly necessary to pay a due regard thereto2 ,cheese1 in its native state1 that is well ,manufactured1 being put together in proper time1 the ,milk of proper warmth1 well cleaned when young1 and kept warm1 till being regularly ,dry1 will naturally be of a yellow cast1 and when a ,year old will coat of a reddish or brown-red colour2 the richer the ,cheese1 the more 'tis inclined to appear in this manner1 and you seldom meet with ,cheese of this native cast but what is exceeding good1 being fat1 well-tasted1 cuts flaky1 is stout1 or full-tasted1 high-flavour'd ,cheese2 and it is found that every country will produce some such ,cheese1 when in the hands of skilful ,dairy-folks1 though it has yet appeared in a small degree2 you will find such ,cheese among the fine ,dairys in ,cheshire1 ,double-,gloucester1 or ,thick-,gloucester1 being made double the ,thickness of common ,cheese1 ,north-,wilts1 in some few ,dairys1 in ,derby1 ,stafford1 ,leicester1 and ,warwickshires1 but there being so small a proportion of this best ,cheese1 and the demand for it being larger than the supply1 a substitute is thought necessary1 to make good ,cheese look as much like fine ,cheese as possible1 from which cause the art of colouring originates1 and much increases4 ,it is remarked by dealers in ,cheese as well as others1 that a much greater part of the ,people that eat ,cheese1 have little ,idea how it is produced2 they1 finding the best ,cheese of the fullest1 or yellow colour1 naturally conclude1 or are led to think1 that ,cheese of a pale colour1 must be made with inferior 7or skimmed7 ,milk4 ,so much this ,idea prevails1 that it is well known1 in ,london1 a ,cheese-monger will more readily sell good ,cheese of a full colour than fine ,cheese of a pale or inferior colour2 ,london being the principal ,market1 or place where the greatest quantity of the best ,cheese is sold4 ,colouring formerly used to be performed by various ,drugs1 as ,turmerick1 ,sanders1 c4 by ,marigolds1 ,hawthorn-buds1 and the like4 ,the principal ingredients now used is ,annatto1 and in its best kind1 is much the best colouring that ever was found out4 ,annatto is of two sorts1 known by the name of ,spanish-,annatto and ,flag-,annatto1 the former is much the best for ,cheese-colouring2 being of a hard substance1 and proper in kind1 or texture1 dispensing its colour in a regular and free manner1 without being subject to much waste or decay4 ,the ,flag-,annatto is brought over in a moist state1 and wrapped in large broad ,flags1 which keeps it in some degree from waste2 it is brought in that state chiefly for the ,dyers use1 and is a principal ,article in ,dying ,orange-colour2 if this sort is used in colouring ,cheese before it gets hard1 it is apt to appear in the ,milk of an oily nature which prevents the colour taking effect in a regular manner1 and is some detriment to the coming of ,cheese2 if it is kept till quite dry and hard1 which in course of time it will be1 perhaps in six1 nine1 or twelve ,months1 it is then very little inferior to ,spanish4 ,of this last ingredient1 mixt with others1 the ,druggists and ,blue makers in ,london1 make large quantities of what they call ,cheese-colouring1 often giving it the name of ,spanish-,annatto1 and there is some of it made1 to very much resemble it1 both in nature1 and colour4 ,but true ,spanish-,annatto is much preferable2 ,i have known an ounce of it colour ten hundred weight of ,cheese1 of a much better colour than any other ingredient would that ,i ever knew2 ,i have known it formerly sold in shops at three shillings1 and four shillings per ounce2 the great price it then brought at market1 and getting very much into use1 induced the ,american planters1 at one time1 to send a large quantity1 which so much over-stocked the market1 and lowered the price1 that it was not worth their while to make it2 and for that reason1 very little of the genuine sort has come to ,england since2 but the same materials have come in flags1 which come at a much lower price1 though nearly as dear in the end1 being so much heavier1 and the colour not going so far as the ,spanish1 nor is the colour so exquisite or blooming as the ,spanish2 that1 giving the ,cheese the bloom of native yellow ,butter1 when made in the prime season of ,spring4 ,an ill opinion having been formed of coloured ,cheese1 and by many said1 that it is unwholesome2 in order to remove that prejudice1 ,i will endeavour to describe its nature4 ,it is made from the seed of a plant1 of the flowering kind1 much like to a balsam1 the seed is so much like it1 as scarce to be distinguished from it2 ,i have sowed it1 but without effect1 our climate being too cold4 ,i was sometime since enquiring of a ,jamaica ,planter1 how the ,annatto was prepared for use2 who said when the ,seed was ripe it was covered with a slimy or unctuous skin like as ,linseed is1 which being steeped a little while in water1 became loose from the ,seed and was rubbed off with a cloth or flannel1 which being afterwards washed with water1 was sunk to the bottom2 on pouring the water off1 the ,annatto was produced in a wet pulp1 or paste1 which being wrapped in flags1 was ready for ,dyers use4 ,in the ,spanish ,islands1 they dry it and make it up in balls for use1 and 'tis a principal ingredient in lacquering brass1 c4 as well as colouring ,cheese4 ,i am well convinced that in its pure state1 it is of a very rich fattening nature1 and improves ,cheese to a great degree1 in quality1 as well as colour2 as ,i never met with any ,cheese so exquisite1 that had not been coloured with it1 as ,i have of that which hath4 ,the way it is used in colouring ,cheese1 is1 take a piece of ,spanish-,annatto1 which appears in form of a stone1 then take a bowl of ,milk1 dip the ,annatto a little into it1 then take a pebble1 or hard ,rag-stone1 on which rub the ,wet-,annatto1 washing off the ,annatto into the bowl1 till it becomes of a deep colour1 then put that into the tub1 or pan of ,milk you make ,cheese of1 7before you put in the ,runnet or ,salt7 in such quantity as will render the whole of a pale ,orange-colour1 which will get deeper1 or increase in colour after the ,cheese is made2 one good property ,annatto partakes of1 it neither affects the ,cheese in taste or smell4 ,cheese is often impregnated with ,sage1 by bruising the leaves and mixing the juice with ,milk1 which gives it a green colour1 and an agreeable taste4 ,some use ,parsley in the same manner1 but that is not so much esteemed for flavour as ,sage1 ,marigold-flowers are bruised and used the same way2 these flowers are reckoned of a very fattening nature1 and good flavour1 and esteemed the most of any1 and give the ,cheese a colour nearly equal to ,annatto4 ,cochineal is also used by the curious1 being of a fine pink hue1 and has a pretty effect1 in the hand of an ingenious ,dairy-woman1 in making figures of ,flowers1 ,trees1 c4 in ,cheese4 ,dairy-women who are fully of opinion1 that no better method can be used1 than that which they apply1 are not often very readily convinced1 that there are better methods of making ,cheese than theirs4 ,a ,factor who is a good judge of ,cheese1 sees a great variety in the quality of ,cheese1 and altho' most ,people like good ,cheese1 yet so easily is the difference discerned by nice judges1 who have frequent opportunities of remarking it1 that they can perceive a real and distinguishing property1 that causes a very different ,idea in them1 from what they hear advanced by the makers4 ,such a dealer is very certain1 that in a large connexion of trade1 he will find some very good judges1 who know how to prefer excellence in quality1 and are well acquainted with the perfections required in the article1 and perhaps from their situation in life1 are enabled to get a much higher1 than a common ,market-price1 for a superior ,article3 ,such a ,person will have such goods1 in what place soever they can be met with1 and knows also that in order to procure them he must give a superior ,price4 ,a ,person who engages to supply such customers1 as such there are in perhaps every country1 in a larger or lesser degree1 must use his own judgment1 and not depend on the good opinion others may form of their goods4 ,he will find in a very large survey1 amongst ,dairys1 in the best country he travels1 a very small proportion of excellent ,dairys1 or such as will supply those particular customers1 and when he meets with them1 is perhaps1 obliged to deal them out very sparingly to the different good customers1 that may wish to have some particular nice1 and good ,cheese for such of their ,friends1 who are likewise determined to have the very best they can meet with4 ,very good second-rate ,cheese1 is much more scarce than inferior1 and the best1 will still find customers4 ,every dealer would be happy to find a large supply of fine ,cheese1 every maker of ,cheese would be glad to have his ,dairy meet with that preference4 ,some ,dairy-folks will complain that there is not proper encouragement given for making good ,cheese2 as ,factors give for all ,dairys in a neighbourhood1 nearly the same ,price1 though some of these ,dairys are not so good as others1 by some shillings per hundred3 ,but then let these people remember1 that 'tis themselves only that sit in judgment in this case4 ,bring the makers of two ,dairys together1 and you will hear each of them give the preference to their own4 ,the ,factor must clear himself of this charge6 ,for 'tis of dangerous consequence1 for a ,factor to complain of any fault in the ,cheese to the maker1 or not give it sufficient praise4--,perhaps he will say to the ,person1 whose ,dairy may appear the neatest1 and have had most care taken of it1 and in the ,eye of most people1 had the preference1 your ,cheese is extremely neat and good1 is fat and mild1 and will please many of our best customers exceedingly1 will even stand in competition with ,gloucester and ,wiltshire ,cheese1 which is always neat1 well-handled1 and mostly esteemed by genteel ,people1 your neighbour's ,cheese is not so mild or beautiful1 but has many good qualities1 'tis full flavoured1 stout ,cheese1 such as is most in demand1 is bought by people who do not so much mind the beauty of it1 as being profitable ,cheese to buy1 that will spend well1 or according to the common ,phrase1 will eat ,bread well1 and though there may be a few strong ,cheeses amongst them1 there are many customers wish to have them so4 ,if you go into a ,fair1 you will find some people looking for handsome mild ,cheese1 but more buyers of stout1 good spending ,cheese1 of which they must be better judges1 what suits their sale1 than the makers4--,certainly there are in most ,countries1 some few ,dairys that have all the good qualities2 beautiful1 fat1 fine flavoured1 c4 and these generally find their way to the best market4 ,there is one best way of doing every thing1 and 'tis what in every way of life is a cause of strife2 a maxim ,i was taught in my youth1 was1 never strive to be second best1 some one must prevail1 and they that do must strive for it1 the best way of doing a thing is as easy1 when known1 as the second best4 ,this emulation is what every dealer in ,cheese would wish to discover in the breast1 and proceedings1 of the ,different ,dairy-folks in his walk1 that he might be enabled to go to ,market1 as one1 who could lead and command both the opinion and interest of the best customers3 ,such goods as would give that preference to him1 would of course give the command in price to those who supplied him2 for though the ,cheese they now make1 may at present support their own good opinion1 yet1 when they come to find1 that they have improved in so great a degree1 as to enable them to see excellence1 where they only saw usefulness1 and blooming beauty1 where only mediocrity appeared2 ,ambition and ,interest1 their bosom friends1 will point out a new road to them1 in which they will travel1 not only as swift and prosperous1 as their rival neighbours1 but will not leave them in an easy and composed state1 till they have out gone them4 ,in this happy track ,i confess ,i should be glad to meet many of my old friends and neighbours1 in whose service ,i have laboured many a long day2 and so far as my abilities will support me1 should be glad to be their conductor2 but whether in my present pursuit1 ,i may be so happy as to shew them the right road1 is very uncertain4 ,if by opening their ,ideas afresh1 shewing them where ,improvements may be looked for1 and giving them some convincing circumstances1 where such truths appear1 they may be led to look farther to find better1 ,i shall hope they are in a fair way to prevail4 ,some few circumstances they perhaps may expect1 to convince1 and some fresh out-lines to extend the ,ideas ,i have set on float4 ,i will give you in a few instances1 the way ,i came first to be moved in this pursuit4 ,the first that alarmed my ,ideas1 concerning the cause of sweet1 unsettled and ill-flavoured ,cheese was1 ,i was once going by a house1 ,i knew was notorious for as bad a ,dairy as ,i ever met with1 the ,dairy-woman saw me1 and said1 won't you call and look at my ,cheese1 ,i am sure 'tis as good as my neighbour ,t--s1 which you have been buying1 ,i replied ,i fear not2 come in then and see1 she said2 as soon as ,i came into the ,dairy-chamber1 ,i saw1 and told her it would not suit me2 why not1 she replied1 ,i am sure 'tis every drop ,new-,milk1 and nobody can take more pains with it1 nor work harder at it than ,i do4 ,on looking to the farther side of the room1 ,i perceived a ,cheese that was very blooming in appearance1 handsome in shape1 well-coated1 firm1 fat1 and much larger than the rest4 ,i said1 pray how came that ,cheese there--,i should be glad to know the ,history of it2 why truly said she 'tis a strange one4 ,i replied if you will make such ,cheese as that1 it would be worth five shillings1 or even ten shillings a hundred weight1 more than the rest2 says she1 one night when ,i had rendled my ,milk1 a person came running to me1 and said1 neighbour ,t-- is groaning and you must come immediately2 ,i said to a raw wench ,i had to help me1 now be sure you don't touch this ,cheese till ,i come back1 ,i will be sure to come to you when ,i see how neighbour ,t-- is2 but it happened she was worse than ,i expected1 and ,i could not leave her till after midnight4 ,i said1 my ,cheese will be spoiled1 but the poor ,woman shall not be lost for a ,cheese2 when ,i came home ,i found it not so bad as ,i expected1 put it into the ,vat in a hurry1 saying1 it may possibly make a ,cheese that will do for ourselves1 but ,i little thought it would ever be a saleable ,cheese2--well now--said ,i1 and is not this ,cheese a proper lesson to you8 don't you thereby plainly see that you have made the rest too quick--why yes--said she1 it might1 if ,i had thought at all--but ,i declare1 ,i never once thought about it--,profound stupidity6 thought ,i to myself1 and left her--however1 this plainly convinced me that ,cheese in general was made too much in a hurry1 and often when ,i came to a ,dairy where the same complaint prevailed1 ,i told them this story1 and it frequently had the good effect1 to produce good ,cheese in the lieu of bad1 by giving more time to the ,milk in earning4 ,to corroborate with this story also1 my own opinion1 that good ,cheese may be made by a skilful ,dairy-woman in any place1 or on any land2 there now lives in the same farm1 where this old woman did1 a person who makes1 without exception1 as good a ,dairy of ,cheese1 in every point1 as ,i ever met with in any country2 ,i have had this ,dairy1 at a ,fair at a distance for many years1 and two or three people were generally at strife to have it1 and it commonly happen'd that it was made a point of by ,buyers1 that if ,i would let them have that ,dairy1 they would buy their whole quantity of me1 so that it generally was the cause of my selling three or four other ,dairys along with it4 ,next1 to shew that there are many ,dairy-women do not make so much ,cheese from the same ,milk1 or near it1 as they might1 or ought to do2 on the evening of a very hot day1 ,i went through a ,farm-yard1 and was much pleased to see as fine a ,dairy of twenty ,cows as ,i had seen for a long time1 on going into the ,dairy-chamber1 to my great surprize1 ,i found a poor parcel of very lean1 hungry looked1 ill shaped1 bad tasted1 hove1 and ,whey-spring ,cheese1--,i said to the ,dairy-woman1 certainly this is not all the ,cheese you have made from the fine ,dairy of ,cattle ,i saw in your yard6 ,it really is1 said she1 except the few that are not come out of the ,dairy4 ,i have been so ill for the last two or three months1 ,i could not possibly be amongst it1 and ,i find my maids know very little of the matter4 ,it is a poor parcel1 and ,i am ashamed to see it2 ,i replied your servant takes a wrong method in making ,cheese2 ,i will engage to tell you how you shall make two ,cheeses where you now make one1 or one ,cheese as large again2 that difference1 struck her much2 if you will she said1 ,i will try it1 and this very evening--,then1 said ,i1--as the weather is hot1 take three or four quarts of fresh spring ,water1 or in such quantity till you find your ,milk is what you may properly call ,milk-warm1 then1 put two or three handfuls of ,salt into it1--after that put your ,runnet into it1 and let it stand an hour and half before you stir it1 if 'tis two hours it will be better1 and you will be sure to have more ,cheese1 in that time1 the ,curd will incline to sink easily to the bottom of your ,tub1 then collect and gather your ,curd1--let it stand one quarter of a hour to settle1 then ,vat it1 and put it into your ,press2 let it stand in the ,press two or three meals1 turning it in the ,press once between the first meals1 and at each meal after--she followed my advice precisely1 the ,milk being at rest before ,i left the house4 ,some time after1 ,i enquired of her how my advice succeeded2 she said quite well1 and ,i am convinced we had not made half the ,cheese we ought to have done4 ,but observed1 their ,pigs had been found to thrive in a surprizing manner1 and well they might1 after having had more than half the produce of the ,dairy4 ,i once met with a young ,dairy-woman at a ,fair2 who had a lot of ,cheese unsold1 after almost every ,dairy in the ,yard it stood in was disposed of2 she asked me to buy her ,cheese1 having bought some adjoining ,dairys2 ,i objected1 saying ,i do not like it1 she seemed rather surpriz'd1 saying1 ,i am sure 'tis made of as good ,milk and as well took care of as any of my neighbours that you have bought1 ,i told her the method she took in making the ,cheese was wrong1 she seemed quite desirous to improve it if she knew how4 ,i desired her to follow the method described above1 exactly1 which she promised to do1 but observed it was so contrary to what she had ever heard of1 she should be surprized if it made good ,cheese4 ,i said the ,cheese you have here is very bad1 the way to make good ,cheese must be contrary to that in which this was made1 for the like reason as when a person is in a burning fever1 cooling medicines are applied to restore him2 when very chill1 a warming remedy will have effect--she wish'd to know what were the faults of her ,cheese2 ,i told her it was very loose1 sweet1 or ill-tasted2 that rather displeased her1 and she seemed to mistrust my knowing any thing of the matter--saying--it is not sweet--how can you possibly know that never tasted it1 ,i told her ,cheese of that countenance always was sweet4 ,i put my taster into one and gave it her to taste1 she acknowledged it was very rank1 but wondered how ,i could know it was so--,i perceived the ,cheese of an unsettled nature1 that ,i had not a doubt the ,milk had been carried in ,churns or ,barrels1 ,i said ,i imagine your ,dairy-ground is some distance from your ,house1 do you milk your ,cows in the field or drive them home1 she said sometimes the latter1 but generally the former1 and brought the ,milk home on ,horse-back4 ,i told her how difficult it was to make good ,cheese of ,milk carried in that way2 she said ,i find you know where ,i live1 ,i replied ,i don't know so much as the ,county you live in1 she seemed quite astonish'd2 ,i saw a husky dry coated ,cheese on the top of one of the heaps1 that had dry cracks in it2 ,i said1 ,i suppose you remember how that ,cheese was made2 she answered in the affirmative1 when you made that ,cheese1 ,i said1 you had reserved some ,curd from the meal before1 and put into the other ,curd1 next meal1 which having been rendled too hot would not join together1 as ,i will shew you by the different ,curds in the ,cheese1 which ,i did in my taster1 the white looking ,curd being the old ,curd which caused the cracks1 and the yellow the ,new-,milk1 7and you may always observe a mixture of that kind where ,curd is kept from the last meal1 appearing marbled and cutting chiselly7--,she acknowledged that ,cheese was made in the manner ,i described1 seemed very thankful for my advice1 and pursued it very nearly the next ,summer1 when she produced at the same ,fair the following ,year a ,dairy of ,cheese with very few faults2 ,i pointed them out to her1 told her how to remedy them1 as in the rules before described2 she thanked me1 and the next ,year with great pleasure shewed me an exceeding good parcel of ,cheese4--,a near relation of mine1 who kept a ,butter ,dairy1 was desirous of making ,cheese1 and said to me1 ,i am entirely ignorant how to proceed1 but if you will point out the right method1 ,i will exactly follow it1 ,i gave her the same direction as to the former ,dairy-woman1 she followed it1 and ,i am certain no one can make nicer1 or fatter well tasted ,cheese than she did1 being one ,day saying how good her ,cheese proved1 observed she had one ,cheese1 then cut1 that was jointed and blue-pared1 and wish'd to know the cause of it2 ,i examined it1 and found it must be caused by slip-curd2 she said she never altered1 or shortened the ,time given for the coming of the ,milk after it was rendled2 on ruminating the cause1 ,i said1 do you put your bowl in the ,tub when the ,runnet is in8 ,she replied always2 do you ever find any difference in the ,curd under the ,bowl from the rest1 on removing the ,bowl8--,sometimes ,i perceive the ,curd under the ,bowl of a smooth slippery nature1 and when ,i have tried to get it solid1 ,i never could1 it always slipt through my fingers1 and some of it would swim in the ,whey when the other was solid1 which ,i always took care to break as small as flour1 among the other ,curd--,i said is the ,bowl being there of any use8 ,she did not know that it was2 she took it away and had no jointed ,cheese after1 in her ,dairy2 which plainly convinced me that the ,air under the ,bowl prevented the ,curd from coming in the same ,time as the rest1 and that the small quantity of slip-curd under it1 was the sole cause of the joints that appeared1 for there was not an ,eye in the ,cheese1 owing to its being broke so small1 which if any of the slip-curd had been left in bits of any size1 would have caused ,eyes larger or smaller in the ,cheese1 but now it dissolved in the form1 and manner before described1 in jointed ,cheese2 it is a general practice with ,dairy-women to put the ,bowl in the ,milk when the ,runnet is put in1 and leave it in till the ,cheese is come2 ,i have frequently asked the reason for it1 and the general answer was1 that by taking the ,bowl out1 they might know when the ,cheese was come2 which will be much better known by putting the ,bowl the contrary way1 or the hollow part upwards instead of being downwards1 for there is often slip-curd collects under the ,bowl when put downwards and that makes your ,cheese ,whey spring1 or ,eyey1 and for that reason the ,bowl had much better not be put in at all1 especially in ,cheese that is sunk1 and not broke1 as then the slip-curd is sure to cause ,whey springs4--,another relation1 being pleased with her ,sister succeeding so well1 followed exactly the same method1 having wrote down every particular1 and her ,cheese was remarkably fine and good4 ,these1 and such like instances convince me that good ,cheese may be made by rule1 or regular method1 on any ,land1 providing nothing very singular prevents1 as from noxious weeds1 plants1 c4 or distempered ,cattle4 ,it is often observed poor ,land makes the best ,cheese2 to those who are fond of mild ,cheese1 it very often does1 the ,milk being weaker or thinner1 is sooner collected into ,curd1 than rich ,milk1 by which means it is often completely fit to sink or gather sooner1 and has many chances of making good ,cheese by that means1 or in the same time allowed1 than from better ,milk1 which will not become good ,curd in the same time that is given for the weaker ,milk2 for if the ,curd is not solid and good1 no art can make good ,cheese of it4 ,but1 if rich pasture1 good feeding ,land1 being old ,turf1 has proper time given it to make good ,curd1 and the ,cheese is well taken care of after1 ,i always find the richer ,grass makes the best ,cheese and more of it4 ,to confirm my ,opinion1 that breaking ,cheese in the ,curd is a needless and exceeding wasteful method2 being lately at a friend's house who keeps a few ,cows only to make ,butter and ,cheese for their own use1 and that of a few friends1 the ,gentlewoman said to me1 ,i could wish to know the best method of making fine ,cheese1 7having met with such at my relations1 before mentioned7 and desired my directions2 and said their ,cheese was apt to be a good while in coming when in the ,tub1 their pasture being rich old ,turf4 ,i told them to give it full two hours1 recommended putting salt in the ,milk as before prescribed1 which was done1 and to sink the ,curd instead of breaking it2 after having a long knife made from a lath1 cut the ,curd from top to bottom1 crossing it many times1 by which means the ,whey separates readily1 then get a sieve and there with you will press down the ,curd with great ease4 ,having settled the ,curd well1 and let it stand a quarter of an hour to drain1 having laded all the ,whey out1 it became quite solid--then the ,dairy-maid cut it in slices and work'd it into the ,vat1 without ever breaking the ,curd at all2 with very little trouble1 and in a short time she made a complete handsome ,cheese2 full one third part larger than any they had before produced from the same ,cows1 and continued so to do in succeeding days1 the ,whey being quite green1 which they could never bring it to be1 when broke and gathered in the ,tub2 and broke in the ,vat afterward1 which method certainly wastes a great deal of ,cheese and much impoverishes it by squeezing the fat out in breaking4 ,a friendly correspondent1 being a considerable dealer in ,cheese1 knowing of my intended publication1 is so kind as to favour me with his sentiments on some particulars2 which1 as some of them coincide with my own already described1 and one in particular1 promises great utility to very small ,dairys1 and will be a considerable means to prevent sour ,cheese1 by pointing out a method to preserve the ,curd without hazard1 with his permission ,i lay it before my readers4 8,i have some years been trying to find out the reason why ,cheese frequently looks of a grey dirty appearance1 and which is always attended with a strong disagreeable taste1 and from enquiries and observations ,i have made1 ,i am clearly convinced it is owing to the ,runnet being kept too long1 and not being sweet when put into the ,milk4 ,it is often the case in small ,dairys in order to make the ,cheese of a tolerable full size1 to make it but once a day1 and in hot ,weather it is almost impossible to prevent one meal being sour1 which must inevitably spoil the ,cheese4 ,i beg leave to inform you of a method practised with good success4 ,a friend of mine who was a ,farmer's ,daughter1 and had been used to a ,dairy1 marrying a person of a different profession1 they kept one ,cow to give ,milk for the family1 which being small she could not use all the ,milk2 she then tried to make ,cheese of the surplus1 and made tolerable sized ,cheeses1 perhaps seven or eight pounds each1 in the following manner2 when the weather was warm1 she put ,runnet to the ,milk as oft as she found it necessary1 once or twice a day1 while it was sweet2 having separated the ,curd from the ,whey1 she put the ,curd into a broad shallow ,tub1 just covering it with cold water1 and shifting the water two or three times a day as she thought necessary1 and thus kept the different parcels of ,curd1 till she had enough to fill her ,vat1 by which means1 she made exceeding good ,cheese4 ,some good ,dairy-women1 ,i think often err in the manner of breaking their ,curd2 tho' they make good ,cheese1 they might make better and more of it1 if they did not squeeze out so much of the fat in breaking2 the ,whey that first runs from the ,curd is always the thinnest1 and was that thin part first separated1 before the ,curd was much broke1 it would certainly leave the ,cream in the ,cheese1 which would but little of it squeeze out in putting in the ,vat1 but when it is broke so very small amongst the ,whey the rich parts are squeezed amongst the thin ,whey and carried away with it4 ,i know an instance or two myself1 of persons who ,i firmly believe made their ,cheese of real ,new-,milk1 yet broke their ,curd so much that their ,cheese was not so good as ,i have had two-meal ,cheese4 ,i think the method used in ,norfolk and ,suffolk to separate the ,whey from the ,curd1 is much preferable to that used in ,warwickshire1 or ,leicestershire2 when they think the ,milk is sufficiently curdled1 they lay a strainer into a basket 7made for the purpose17 which they put the ,curd into and let it stand to drain for a time1 before they break the ,curd40 ,in regard to my friend's opinion concerning what he calls grey1 dirty looking ,cheese1 'tis often caused by foul ,runnet1 but ,i am of opinion it more often happens when ,cows have been drenched1 either for the yellows or other complaints2 and it will look of that countenance and get insipid1 or ill tasted when much frozen1 as ,i have more than once had ,cheese in my own possession turn of that dark putrid colour after being much froze1 that ,i knew was not so before it was affected by frost4 ,being lately in company with a ,dairy-man at a distance1 talking about ,cheese-making1 he said he never used a ,cheese press1 and said that his ,cheese got hard as soon1 and kept as well as those that used a ,press1 the method he used is1 to make the ,cheese in a hoop 7being chiefly thickish skim ,cheese1 tho' he said he often made ,new-,milk ,cheese in the same way7 that was open at top and bottom1 which being filled with ,curd1 and well squeezed into it1 was then set upon a board that had holes bored in it1 the hoop also being bored and cover'd with a board which was bored also1 putting a moderate weight upon the board to settle the ,cheese2 turning it upside down1 twice a day till it got stiff1 and it answered very well4 ,when ,curd is firm1 it will settle and get hard with very little crushing1 it is the slip-,curd that is in it1 that makes it require so much pressing to settle it1 this method will be very useful in very small ,dairys that have no ,press4 ,clover1 or other artificial ,grass1 which generally contains more ,air than common ,grass1 requires full time in bringing the ,cheese2 in its first operation1 it should not be exposed to too much heat1 immediately after it is made1 as the greater the quantity of ,air that remains in the ,cheese1 the more effect heat will have upon it1 by causing it to heave1 or split when the ,air becomes rarified4 ,cheese made from ,clover is rather more difficult to make1 to even the best of ,dairy-women1 but ,i have seen very good sound ,dairys of stout1 full flavour'd ,cheese made from ,clover1 especially when a good deal of time is allowed to bring the ,cheese1 and care is taken not to let it lye too hot1 after it begins to get dry4 ,it is always hurtful to ,cheese to lye too near tiles in hot weather4 ,dairys are subject to damage by noxious1 or poisonous plants1 roots1 or trees3 ,where ,cows are fed in pastures much addicted to wild-garlick1 or cow-garlick1 ramsons1 or wild chives1 ,i have often perceived the rank taste of the ,herb in the ,cheese4 ,many people are at a fault to know the cause of bitter ,cheese2 which ,i have often observed is most prevalent from poor1 or moderate light ,land1 and have frequently taken notice that where ,cheese is bitter1 their pasture is much addicted to black plantain1 ribbed ,grass1 or cock plant1 may weed1 dandelion1 especially the rough leaved sort2 centaury--arsmart or lakeweed1 tansey1 wormwood1 meadow sweet1 c4--,i take yarrow to be an ill favoured ,plant for ,cheese1 where it prevails much in ,land1 being of a very faint nature1 tho' ,sheep are said to be very fond of it1--,hemlock--hen-bane--nightshade1 cow-bane1 cow-weed1 water-wort1 kex1 drop-wort1 yew-tree1 box1 and most other ever-greens certainly are noxious and very hurtful4#e ,i have often observed in riding thro' ,dairy-farms1 how little attention is paid to pasturage1 ,farmers frequently suffering many sorts of known noxious ,plants or ,weeds to flourish in them1 without any concern to extirpate or cast them out1 or of having the least thought of encouraging1 or propogating such as are salutary or cheering to ,cattle2 ,i have often heard the remark made by ,farmers that there is an instinct in ,cattle that directs them to avoid noxious ,plants1 and even directs nature to apply many as remedies in various complaints2 we often read of wild ,beasts1 ,serpents1 c4 that are governed by such instinct4--,but it often happens that in very dry seasons1 pastures are so very short that ,cattle are obliged to eat any thing that is green to keep them alive1 and 'tis well known they often do clear up every thing before them1 and many sorts of ,plants that they will not touch at other times2 ,i have often observed that in such seasons1 ,cattle are very much subject to violent disorders2 ,i have known many die1 without the owners1 or cow-leech being at all able to account for the cause2 and frequently taken notice that ,cattle dying so suddenly are much subject to swell greatly1 and often in the same ,dairy that many have died apparently from the same cause1 and that such complaints are most prevalent in the ,months of ,july and ,august1 when poisonous ,plants are in full vigour2 ,i remember one ,person who had lost several ,cows1 who was a judicious person in ,farming affairs1 observe1 that undigested ,plants were found in their ,stomachs1 or ,maws when opened1 although they had not eat any vegetable food for two or three days1 which made him suspect they were poisonous1 and 'tis very natural to form such an ,idea4 ,there is no branch in ,husbandry seems of more importance1 or gives a larger field for improvement than the conducting and managing of ,dairy-,farms2 as a great share of the health1 as well as the lives of the human species1 are in a considerable degree dependent1 on the health and good condition of ,milch ,cows4 ,milk being a vegetable juice1 or that yields a nourishment partly vegetable and partly animalized1 partaking more or less1 of the good or bad qualities of ,plants on which the ,cow feeds--,milk1 in its produce of ,cream1 ,butter1 ,cheese and many of our luxuries1 is a constituent part of our daily food1 through every stage of ,life1 consequently great care ought to be taken1 with respect to the food of ,animals1 who furnish us with so great1 and necessary a part of our sustenance2 ,i have always thought some knowledge in the use of ,plants1 a very agreeable amusement1 and it would certainly have been much more my study1 had ,i thought of ever having such an opportunity of making it useful4 ,such as have fallen under my knowledge ,i have here endeavoured to describe1 in which ,i acknowledge to have received much help from a late ingenious publication of ,,dr4 ,,withering on ,botany1 7being the first ,i ever met with in ,english after the ,linnan ,system17 which ,i think a work of great merit4 ,as the ,dairy-man1 or ,farmer1 becomes more informed of the nature of noxious ,plants1 he will surely think it worth his while to try to get rid of them1 by rooting them out2 and as it is well known that ,cows are very much subject to scowring1 and flatulent or windy disorders1 it may be very well worth his while to sow or plant in his pastures and hedges1 such herbs in proper quantities as are found to be the best remedies for these and such other complaints which ,cattle are most incident to4 ,among many that might be mentioned the following herbs are very salutary1 7and if there is such an instinct in ,cattle as some suppose1 they will know how to cull the best17 lovage1 agrimony1 chervil1 carraway1 cummin1 mint1 bazil1 hyssop1 rue1 angelica1 pepper-mint1 penny-royal1 thyme1 marjoram1 c4 ,i should think a very proper time to sow1 or plant them1 would be when you set1 or plant hedges1 or when plashed1 or the banks fresh made up1 or in pastures where ,ant-hills are dug up and carried away1 to sow them in the places they are dug from2 ,it must certainly be an improvement of the first kind1 to clear a ,farm of all sorts of noxious and poisonous ,plants and ,weeds1 and stocking them with such as are healthful salutary and medicinal4--,trefoil white ,clover are esteemed exceeding good ,grasses for producing ,milk4 ,but the highest encomium is given to ,saintfoin ,grass1 as being superior to any other4--,an ,essex ,farmer who is a correspondent in the ,bath ,society for promoting ,agriculture1 thus describes it2 8,as the roots strike deep in our chalky soil1 this plant is not liable to be so much injured by drought as other ,grasses whose fibres shoot horizontally and lie near the surface1 the quantity of ,hay produced is greater1 and better in quality than any other1 but there is one advantage attends this ,grass1 which renders it superior to any1 and that arises from feeding it with ,milch ,cows1 the prodigious increase of ,milk which it makes is astonishing1 being near double that produced by any other food4 ,the ,milk is also better and yields more ,cream than any other2 ,i give you this information from my own observation1 confirmed by long experience1 and if ,farmers would make trial they would find their account in it far more than they expect40 ,it is a pretty general opinion1 that ,saintfoin thrives only on up-lands1 that lie near a rock1 lime-stone1 chalk or strong gravel2 the reason given is1 the roots strike so deep in the ,earth1 that unless it meets a check it seldom flourishes4 ,that such ,land1 being rocky1 or very shallow hungry soil that will scarce bear any other sorts of ,grass does produce great crops of ,saintfoin1 ,i have many times observed in different ,counties2 but as ,i meet with various ,authors who say1 that notwithstanding that advantage there is in it1 preferable to any other ,grass1 yet it always thrives best in a rich good soil1 which makes me imagine it has seldom had a fair trial1 and if the advantage as a ,dairy ,grass is so great1 it is highly worth the ,dairy-man's notice4 ,we find many ,farmers very industrious to improve their breed of ,cattle1 and set much store on blood and fashion4 ,the ,dairy-man's chief concern should be to have ,cows with good ,bags1 or ,udders2 that yield a quantity of ,milk2 and it is well known1 by persons who keep but one or two ,cows1 that there is a material difference in the richness of ,milk in ,cows1 and that when they set up the ,milk of different ,cows1 they find1 one shall yield a much larger quantity of ,cream than another2 and many are known not only to yield more ,milk1 but even much better than the ,cow which gives less2 this is an useful remark to a ,dairy-man as the quantity of rich ,milk is the support of his undertaking1 and must in the end pay more than the fine form of ,cattle1 which may be of more consequence to the feeding ,grazier2 and great care should be taken that the ,cows are ,milked clean1 as many good ,cows are spoiled by suffering ,milk to remain in the ,udder2 which will cause the ,cow daily to give less and less1 till at length she will become dry before the proper time1 and will be very apt to give but little ,milk the next season4 ,it is observed in ,fairs1 that the people from ,wiltshire and other ,dairy ,counties1 who buy ,cows1 always make a large bag in a ,milking ,cow1 their first object1 and those that buy ,cattle for feeding pay very little regard to it1 prefering a good carcase2 as ,dairy-men are generally the breeders of ,calves1 it should be their first object1 to breed from ,cows1 which produce the best and largest quantity of ,milk1 and supply their own ,dairy with that breed4 ,i have often heard ,dairy-men remark1 that ,cows are apt to give more ,milk on the land they are bred upon1 than others who come from a distant soil4 ,i would always recommend to every ,dairy-man1 wherever it is in his power1 to convey running streams into his ,dairy-ground1--to encourage his ,cows to frequent scowers in ,brooks1 or running ,streams2 ,cows certainly like clear ,water best1 and it always produces most ,milk2 and keeping them cool1 the ,milk is much easier made into ,cheese1 or ,butter4 ,when ,cheese goes from the ,press1 let it be kept in as warm a state as you can1 till it has had a sweat1 or is got pretty regularly dry1 and stiffish3 ,it is warmth that makes ,cheese ripe1 improves the colour1 and causes ,cheese to cut flakey1 the surest sign of excellent quality2 which is very clear to those who know the great difference there is in ,cheese that has gone by ,sea in the ,summer-time to ,london1 or any distant ,port on our ,coast1 having been thoroughly heated on ,ship-board1 by the heat of the ,season1 and such large quantities being in the same apartment4 ,i dare say any ,person who has eat ,cheese in the finest ,dairys in ,cheshire1 and also in a ,tavern in ,london1 when the same sort of ,cheese has undergone the heat of a ,ship1 and afterwards been laid in a ,wine-cellar to cool gradually1 and make it ,mellow1 7which is allowed to be the best situation for finishing ,cheese1 it not being exposed to harsh ,winds1 or chilling ,air17 such ,person must allow the ,warmth it has received1 improves the flavor and richness of the ,cheese to a superlative degree4 ,i would recommend1 where it can be avoided1 that hard ,cheese is not kept in the same ,room with the soft1 as a dampness that arises from the new moist ,cheese1 is a detriment to the improving state the hard ,cheese is getting into1 making it very apt to chill1 and get thick-coated1 and often spotted2 in some measure there is an analogy with the fine flavoured ,fruit1 this being the ,season that ,cheese may be supposed to come to its flavor1 and the foul damp that falls from the exhalation of the soft ,cheese greatly retards it1 and being deprived of a chearing ,warmth1 will never become excellent4 ,cheese never tastes agreeably till it has had a sweat1 such as is always kept in a cold state eats chill1 flat-tasted and insipid2 a south aspect1 or a ,room over a ,kitchen-fire is much best1 till ,cheese is got tollerably hard and had a sweat2 a cool shady ,room1 or even a ,plaster-floor is best after it has had a sweat1 till such ,time as the ,weather gets too cool4 ,cheese very seldom heaves or gets puffy after it has had a sweat and got cool again2 the fat that melts with heat1 closes the pores of ,cheese made open by harsh ,air1 and keeps it mellow afterwards4 ,the sweat of ,cheese should not be rubbed off1 or scraped off1 unless it has sweat to a violent degree1 as it keeps the ,cheese mellow and always improves the flavour4 ,to have every excellence it must have every advantage4--,in ,wilts1 ,gloucestershire1 and some part of ,warwickshire1 most people wash their ,cheese1 putting it in a little warm ,water or ,whey to soften the swarthy-coat occasioned by the ,cheese-cloth1 or not being rubbed when it begins to get coated2 then they rub it off with a ,brush1 and afterward lay it to dry1 or sweat before it is laid in the cooler apartment2 many prefer rubbing it with a hair-cloth1 beginning with it when ,cheese is fit to handle1 and not wash it4 ,if ,cheese is designed for going by ,sea1 or for speedy consumption1 ,i think washing is preferable1 care being taken not to send it off too soft1 as that exposes it to crack1 then the ,fly takes it1 and ,maggots breeding in it damages your ,cheese4 ,when ,cheese is designed to be kept long in the ,dairy1 if kept well cleaned1 ,i prefer the other method1 as the coat preserves it1 keeps it mellow and improves the ,flavor4 ,frost is very detrimental to ,cheese if permitted to get into it1 especially1 soft young ,cheese2 care should be taken to keep the ,windows close in hard frosty ,weather2 many will cover it with 7and even lay it in7 ,peas-straw in severe ,seasons4 ,i have known all the good qualities of ,cheese annihilated or taken away1 by being ,frost-bitten when ,young2 it is apt to turn black as if made with sooty ,milk1 and not have the least taste of ,salt1 or any relish remain4 ,it is a very common method to scald ,cheese1 either in the ,curd1 or in the ,cheese2 the former ,i quite disapprove1 the design being only to settle the ,curd which has not had ,time given it to sink solid in the ,tub1 which if done1 will want no scalding2 boiling ,water1 or boiling ,whey poured upon it will set the ,curd in some degree1 and fix it hard1 but then it always leaves it ,tough and ,horny-coated1 if it is scalded to any great degree2 more time taken in bringing the ,curd1 and having the ,milk of a proper warmth1 will render this whole proceeding quite needless4 ,people are only seeking a remedy for a fault which they had no sort of occasion to have been troubled with4 ,scalding ,cheese after it has been in the ,press is of some advantage to ,cheese that is to go by ,sea1 that1 only being to set the coat and toughen it1 is not so much exposed to bruising1 and the heat of the ,ship recovers it again to its proper state by removing that toughness which scalding gave it2 but ,cheese for ,country ,trade1 is hurt by scalding1 making it ,tough and ,horny-coated4 ,if ,cheese gets too hard that has been scalded1 the best way to recover it1 is to lay it in a heap1 four1 five1 or six ,cheeses high1 in a cool room1 stirring and removing every ,cheese once in two or three ,days1 till it is got mellow4 ,in many ,counties1 as ,lincoln1 ,huntington1 ,bedford1 c4 ,people take very great pains to make bad ,cheese1 if a good ,dairy-woman happens to come amongst them that sells ,cheese for a much greater ,price than they can1 yet they will follow their own method2 perhaps1 some few of them at least1 when they come to see ,dairying plainly delineated1 may have some inclination to alter their ,plan1 unless they prefer bad ,cheese to good4 ,many may wish to know what is a proper ,size for ,cheese ,vats for ,trade4 ,for ,cheese of the ,gloucester make1 we reckon that ,vats--#ae ,inches ,wide by #b ,inches ,deep to make ,cheese1 ,eleven to the ,hundred ,weight4 #ae ,inches by #b to make ,tens4 #af ,inches by #b to make ,nines4 #af ,inches by #b to make ,eights4 #af ,inches by #b to make ,sevens1 c4 ,since writing the account of the ,maw-skin1 ,i have heard of a ,plant called the ,runnet-,plant2 it is the first ,time ,i ever heard the ,name of it or the least hint concerning it4 ,i am informed the ,jews make all their ,cheese with it2 their ,law not permitting them to mingle ,meat with ,milk1 which term they apply to making ,cheese with ,maw-skin1 ,i have frequently seen ,jew ,cheese1 but never saw any that ,i thought good or tollerably so1 makes me imagine it is the necessity of principle only1 that promotes its ,use1 but as ,i am an entire ,stranger to the process1 shall be greatly obliged to any one who will favour me with any particulars concerning it1 with its qualities and manner of ,use4#f ,i am favour'd with a ,letter from a ,friend whose veracity ,i can depend on1 acquainting me of another species of ,runnet-plant1 imagining my former information was not right1 and that the ,dairy-plant was of a different kind to that ,i had described--sending at the same time some plants1 for my inspection--called spear-grass1 and also the method of using it1 as practised by a very good ,dairy-woman in the ,county of ,derby for many ,years1 whose ,dairy was in the highest credit in the neighbourhood1 where she lived1 hoping the ,public might receive benefit by the publication of it1 the receipt is as follows4--,take ,spear-grass1 and as much cold water as will cover the ,grass1 boil it over a slow ,fire for an hour1 put to it salt in proportion1 of half a peck to six gallons of ,liquor1 then cover it up till cold1 then strain it and add three ,maw-skins to each gallon1 let it stand nine or ten days1 then bottle it1 use a table spoonful for a ,cheese of fifteen or sixteen pounds2 but more or less may be used at discretion4 ,from this receipt a very useful remark may be made3 ,i have frequently enquired of ,dairy-women who made their ,runnet for keeping1 what quantity of ,skin they us'd1 and have generally understood it to be about two ,skins to a gallon of ,water1 but ,i have always thought that must be too little1 here we find three ,skins is recommended1 even added to the decoction of ,spear-grass1 which must certainly be a powerful help to the ,runnet2 'tis observ'd also in the receipt1 that a table spoon-full may be used for a ,cheese of fifteen or sixteen pounds1 which ,i imagine must be as much as twelve or fourteen ,cows ,milk2 if even two or three spoon-fulls will do for that quantity of ,milk it must be of a very powerful fermenting quality1 and leads me to imagine that ,runnet in general1 is certainly made too weak2 and that if by the above method1 or by the addition of spices as recommended by ,mr4 ,hazard1 a much stronger ,runnet is made2 it must greatly quicken the coagulation and be a means of bringing the ,cheese properly1 in shorter time than that in present use1 and might probably be sufficient if the ,milk stand an hour1 or at most an hour and half1 which would fully reconcile my plan of sinking ,cheese to those who may think the only difficulty attending it1 is requiring too much time4 ,spear-grass is a very common plant1 grows chiefly on moist land1 or by pit sides1 often in lanes1 it is an upright stem1 inclin'd to a redish brown1 mixt with green1 the leaves are spear-shaped growing up the stalk1 a bright yellow flower with five petals1 of the crow foot form1 blossoms in ,may and ,june2 this is doubtless a good plant for improving the ,runnet1 it being of a hot nature1 and having been used so many ,years with good success is a great recommendation--but this cannot be the plant before described to me1 and which ,i have found in different ,authors1 called yellow ladies bed-straw1 goose-grass or ,cheese ,renning1 nor does the ,runnet made with it answer to the ends proposed in making ,jew ,cheese4 ,i should imagine the best time to collect the ,spear-grass for making ,runnet1 must be when it is in full ,flower1 which may be very apt to help the colour as well as give firmness to the ,cheese4 ,i have not a doubt but ,runnet made with this plant1 in the manner above described1 will be a considerable improvement in ,cheese-making1 and should be glad to hear of its having a fair trial1 it appears to me to be the most likely thing to correct the mischief caused by ,slip-curd4 ,having now gone through the design of the work1 and laid down such observations on the principal concerns of ,dairying1 so far as relates to ,cheese-making1 as occur to my remembrance1 ,i take my leave of it1 hoping in general it will be found useful and expedient1 and before ,i conclude1 earnestly recommend it to such ,dairy-women who find any difficulty in their proceedings in the business of ,cheese-making1 or wish to improve their make of ,cheese1 that they will1 well weigh every part of the subject1 and make trial of the whole process1 as stated in its different parts4 ,as ,i am well convinced1 by repeated trials that if the plan ,i have laid down is observed with care1 it will not fail to make good ,cheese4 ,and though it may be objected by many1 the length of time of the ,milk standing for ,curd1 yet so complete will the state of the ,curd be1 that you will often times more than save that time in crushing1 as it will be finished in half the time1 that bad ,curd will take1 and by the extra weight of ,cheese1 that time will give1 will at length repay all your trouble2 ,i well know1 many ,dairy-women are partial to some particular method1 or nostrum of their own1 or their mothers1 or neighbour such a one who was a famous ,dairy-woman1 as being preferable to all others1 in which they often fail of success1 in some respect by having omitted to observe the exact minutia of their practice4 ,as a very small omission1 in time1 or method1 sometimes leads them into a labyrinth1 which they very rarely ever get out of1 and causes them more vexation and perplexity1 than if they had never known any thing about it4 ,or1 if their's be a good method and very practicable1 perhaps it is possible there may be a better1 or easier means of proceeding1 that will render their ,plan quite needless4 ,i hope that those who wish to improve from my instructions1 will give it a fair ,trial1 if any at all2 they need not say they are left in the ,dark in any part of it1 as every particular is made plain and most of them repeated1 as precept upon precept1 and line upon line4 ,let them be particular however in the main concerns1 such as the proper warmth of the ,milk1 the goodness1 and use of the ,maw-skin1 to give it ,time enough in the ,tub1 or ,cheese-pan1 to keep the ,cheese warm when young1 and cool afterwards2 then ,i think they will scarce fail of making good ,cheese4 ,if they mean to excel1 and make fine ,cheese--and why not8--,then ,i refer them to the more minute ,observations of the ,work1 and ,i wish and hope1 that they will find their ,pains well bestowed1 and afford them both ,comfort and ,profit4 ,i doubt not but methods used in different ,counties vary a good deal4 ,some perhaps may be pointed out that are preferable to some of mine1 and if any ,person will be kind enough to point them out to me1 or shew me where any thing has been omitted1 or ,error committed1 if another ,edition should be called for1 ,i shall very willingly communicate them to the ,public4 ,illustration ,illustration ,,on ,,butter4 ,butter is an ,article in very general use1 and numerous are the people employed in making it2 and is in great esteem2 from observations ,i have made1 it admits of very little variation in the method of preparing1 which methods are so generally known1 require very little commentary upon them2 ,i profess not to understand them1 and therefore shall say very little about it4 ,what little ,i have remarked in conversing with ,dairy-women1 is1 that care should be taken to set up your ,milk when it is of a proper warmth--,milk-warm is the best1 regulated the same as for rendling ,cheese1 applying a little cold ,water if too hot1 and either warm ,water or ,milk if too cold2 many think ,water best1 saying1 it will throw up ,cream sooner2 to take care the ,utensils it is set up in1 are exceeding clean--the utility of which ,i think is clearly made appear by observing the effect of a contrary remark in making ,whey ,butter4--,indolence1 finds out many ways which ,industry never thought of4--,some ,butter-,women1 whose care is1 more1 to make a large quantity1 than regard the quality1 or flavour of ,butter1 will tell you1 that sour ,whey1 yields more ,cream than sweet1 and it immediately turns sour1 by putting it into the ,pans you poured the last meal's ,whey from1 without washing them4 ,but in making good ,butter1 great care must be taken to prevent the ,cream's being sour1 or your ,butter will be ill flavoured1 and will keep good but a very little time--,that lead ,pans are preferred to every thing1 in throwing up1 or rising the ,cream from ,milk4 ,not to let the ,milk stand too long before it is skimmed1 especially in hot weather4--,if it must stand two meals1 it had better be skimmed twice1 than to let it stand the whole time for one skimming1 as the ,milk often turns sour before the expiration of two meals2 and if the last meal should change1 you may then be enabled to keep all the sweet ,cream by itself4--,the less time the ,cream stands before it is churned1 the finer flavoured and sweeter your ,butter will be4 ,nothing is more commendable in a ,dairy-maid than cleanliness1 nor will any thing cause them to be more esteemed2 every one who perceives extream neatness in a ,dairy1 cannot help wishing to purchase either ,butter or ,cheese from so clean and neat a place1 and would gladly give a higher price1 rather than be exposed to the chance of sluttish nastiness1 too common in many ,dairys4 ,it is remarked by many ,travellers1 that in the ,isle of ,wight1 nothing is more pleasing than to see the exceeding neatness of their ,dairys2 it very rarely goes unnoticed1 and to a delicate taste1 scarce any thing affords greater pleasure4 ,as ,butter is become a very considerable ,article of ,trade1 it is highly proper every means should be rendered to make it as complete and perfect as possible2 it is very different in regard to purchasers of large quantities of ,butter1 who must take lots as they happen1 and in which very often a considerable part of them are very inferior to what they ought to be1 and to buyers of fresh ,butter in ,markets2 who can see and taste it before they buy1 which is a caution to the makers to have it well made1 knowing it will be inspected before sold1 those who put it into ,casks or ,firkins1 for distant sale1 are apt not to be so very careful about it4 ,i have heard frequent enquiry by ,cheese-mongers1 or dealers in ,butter1 what is the cause of ,salt ,butter being so subject to get rank1 strong tasted1 or rancid1 or what some people call a fishy taste1 which is a very great detriment to dealers in ,butter1 and the cause of the complaint much wants to be known2 being well acquainted that the complaint is very frequent1 has often led me to enquire into the cause when an opportunity has offered1 being lately conversing with a person on the subject1 he said it was very common in ,suffolk ,yorkshire1 to heat the ,milk before it was set up for ,cream1 which is done in order to increase the quantity of ,cream4 ,it is well known that every fat substance that is heated1 will in course of time turn rancid1 or reezy1 that when ,butter1 of the last year1 or a year old1 is in the ,cask through the ,summer1 the heat will affect it1 and so far as the heat gets into it1 will reeze or become of a tallowy nature1 fat ,bacon will reeze so far as the fat melts2 and the heating of ,milk must certainly alter the nature of it1 and in course of time will cause the ,butter to turn rancid1 and ill tasted4 ,i have heard it observed by a person who is used to buy fresh ,butter that was made of heated1 or clouted ,cream1 7which is a method much used in some parts of the ,south of ,england7 that it is very apt to get strong and will keep good but a very little time4 ,so that from all remarks ,i have been capable of making1 it seems clear to me that the badness or foulness of ,butter1 is chiefly owing to the ,milk being heated1 and is a hint worth the enquiry of the public1 especially large dealers in ,butter1 in order that some method may be taken to prevent an evil that is become so very prevalent4 ,a friend who has been much used to ,dairying1 lately communicated to me a method to give ,winter made ,butter1 which is often made from ,fodder1 either ,hay or ,straw1 the countenance and relish of ,summer ,butter1 made in the prime of the ,season2 which is done by taking the juice of carrots1 being bruised1 or pounded to a pulp then press'd or squeezed out1 putting it into the ,cream before ,churn'd4 ,and also1 a method to take off the disagreeable taste of ,butter made from ,turnips1 viz4 let your ,cream be warmed and poured into a ,tub or ,pail of cold ,water1 then skim the ,cream off the ,water1 which will rise to the top1 the same as in ,milk1 and by this means leave the foul taste behind it in the ,water1 this last method will much improve ,whey ,butter1 taking off the disagreeable sourness that often attends it1 and by adding the juice of carrots as above1 will help its colour and give it an agreeable relish1 and by this means you may salt ,whey ,butter1 down in pots1 that will do very well for paste in ,winter4 ,in a very sensible1 and practical ,essay printed in the third ,volume of the ,bath ,society's ,letters and ,papers on ,agriculture1 c4 by ,mr4 ,hazard1 some useful remarks are made on ,dairying1 and also on the ,dairy-house1 which he says1 should always be kept in the neatest order1 and so situated1 that the ,windows or ,lattices never front the ,south1 ,south-east or ,south-west2 ,lattices are also prefer'd to ,windows1 as they admit a more free circulation of ,air1 than glazed lights possible can do1 and to prevent the cold ,air in ,winter1 a sliding frame coverd with oil'd cap paper1 pasted on packthread strained thereon1 will admit the light and keep out the ,sun and ,wind4 ,it is hardly possible in the ,summer to keep a ,dairy-house too cool1 on which account none should be situated far from a good spring or current of ,water3 ,they should be neatly paved with red brick or smooth hard stone1 and laid with a proper descent1 so that no ,water may lodge1 this pavement should be well wash'd in summer every day2 and all the ,utensils belonging to the ,dairy should be kept perfectly clean1 nor should the ,churns even be suffer'd to be scalded in the ,dairy as the steam that arises from hot ,water will injure the ,milk1 nor do ,i approve of ,cheese being kept therein1 or ,rennet for making ,cheese1 or having a ,cheese ,press fixed in a ,dairy1 as the ,whey and ,curd will diffuse their acidity throughout the ,room4 ,he is of opinion the proper receptacle for ,milk are ,earthen-pans or ,wooden-vats1 but not lined with lead1 as that mineral certainly contains a poisonous quality and may in some degree affect the ,milk1 but if people still persist in using them1 he advises that they never forget to scald them1 scrub them well with salt and ,water and to dry them thoroughly before they deposit the ,milk therein1 indeed all ,utensils should be cleaned in like manner before they are used1 and if after this1 they in the least degree smell sour1 they must undergo a second scrubbing before they are fit for use1 he also recommends ,pans with a large-surface1 or wide at top2 during the ,summer ,months he recommends skimming the ,milk very early in the ,morning before the ,dairy becomes warm1 and not in the ,evening till after ,sun set2 churning he recommends to be done in a ,morning before the ,sun appears1 taking care to fix the churn where there is a free draft of ,air1 if a pump churn be used it may be plunged a foot deep into a tub of cold water to remain there the whole time of churning1 which will very much harden the ,butter2 a strong rancid flavour will be given to ,butter1 if the churn be so near the fire as to heat the wood1 in the ,winter season4 ,after ,butter is churned1 it should be washed in many different waters till it is perfectly cleansed from the ,butter-milk1 but he observes a warm hand will soften it and make it appear greasey3 ,the ,cheese-mongers use two pieces of ,wood 7or ,spaddles7 for their ,butter1 and if those who have a very hot hand were to have such1 they might work the ,butter1 so as to make it more saleable4 ,butter will require1 and endure1 more working in ,winter than in ,summer1 but he remarks he never knew any person1 whose hand was warm by nature make good ,butter4 ,those who use a pump churn must endeavour to keep a regular stroke1 nor should they admit any person to assist them1 except they keep nearly the same stroke1 for if they churn more slowly1 the ,butter will in ,winter1 go back1 as it is called1 and if the stroke be more quick and violent1 in the ,summer it will cause a fermentation1 by which means the ,butter will imbibe a very disagreeable flavor4 ,where many ,cows are kept1 a barrel churn is preferable1 but it requires to be kept very clean or the bad effects will be discover'd in the ,butter1 to be fixt in a warm place in ,winter1 and where there is a free ,air in the ,summer4 ,as many of my acquaintance wished to have an enlarged account1 of the ,art of making ,butter3 ,i was very glad to have the opportunity1 of collecting these annex'd1 which are most of them worthy observation1 and as ,i have before mention'd the method some people use in making ,butter from what is generally call'd clouted cream2 ,i shall now give you the process as laid down by ,mr4 ,hazard4 8,in the first place1 they deposit their ,milk in ,earthen-pans in their ,dairy-house1 and 7after they have stood twelve ,hours in the ,summer1 and double that space in the ,winter7 they remove them to stoves made for that purpose1 which stoves are filled with hot embers2 on these they remain till bubbles rise1 and the ,cream changes its colour1 it is then deem'd heated enough1 and this they call scalded ,cream1 it is afterward removed steadily to the ,dairy1 where it remains twelve ,hours more1 and is then skimmed from the ,milk and put into a ,tub or ,churn1 if it be put into a ,tub1 it is beat well with the hand1 and thus they obtain ,butter1 but a cleanlier way is to make use of a ,churn2 some scald it over the fire1 but then the smoke is apt to affect it1 and in either case if the pans touch the fire1 they will crack or fly1 and the ,milk and ,cream be wasted40 ,dairy-women are oft times much perplex'd when churning1 by having the ,butter very long in coming1 the cause of which ,i have never heard properly explain'd1 some think the ,cream was too cold1 sometimes it is thought too hot1 many observe that an irregular motion in churning prevents its coming properly1 as before remark'd by ,mr4 ,hazard1 but there seems to be a more powerful chemical cause2 from observing common causes1 ,i should imagine there is an alcaline salt in old ,milk1 which sometimes overcomes the oily part of the ,cream when agitated by the motion of churning1 so as to prevent the ,butter1 separating in the churn1 the cure for which seems to be1 to reduce the alcali to a neuteral state1 which effect1 ,acids are known to have1 or at least alcalies on ,acids1 as is common2 when ,beer gets sour or much ,acid1 to recover it by putting a little salt of ,tartar1 salt of ,worm-wood or any other powerful alcali into it1 immediately recovers it to its usual state1 and neither the acid nor alcali are perceived in the ,beer1 being made neuteral by their union4 ,i am much pleas'd to find my opinion seconded1 and put in practice by an anonimous ,author in the ,bath ,papers1 who was very earnest to find out a remedy that would hasten the operation in churning1 and from a very pertinent idea that led him to weigh the matter1 seems to have found out the real cause of the obstruction1 met with in the work1 and also a remedy1 which many ,dairy-women will be very happy to be inform'd of1 as the ,author justly observes1 it will shorten the ,labour of many a weary ,arm1 and prevent much vexation to a multitude of good ,house-wives4 ,he observes1 that when the operation of churning had been going forward for half a ,day1 he caused a little distilled ,vinegar to be poured into the churn1 and the ,butter was produced within an ,hour afterwards4 ,he also remarks upon the subject1 that if the supposition be admitted1 that the ,cream of old ,milk 7and such is ,milk for the most part in ,winter17 contains much stronger alcaline salt1 or at least more of it than new ,milk does1 then the effect of the ,vinegar is readily accounted for on the known principles of ,chymistry1 it is an acknowledged property of alcalies to unite with oil into a saponaceous 7or soapy7 mass1 and to render them intimately miscible with water4 ,but it is likewise well known to chemists that there is a nearer affinity 7as they ,term it7 a much stronger elective attraction between acids and alcalies than between alcalies and oils2 consequently the acids being mixed with the ,cream1 immediately attaches to itself the alcaline salt1 which is the bond of union1 as we may call it1 that holds together the oleaginous 7oily7 and aqueous 7watery7 particles1 and leaves them easily separable from each other4 ,it may perhaps be objected to this mode of practice that the acid mixing with the ,cream1 would render the ,butter unpalatable2 but this on experience ,i do not find to be the case1 and indeed ,i should not my self have expected it1 as the ,butter is usually well washed in two or three changes of clean ,water1 by which the whole of the acid is carried off1 or if some few particles remain1 they are so few as not to be perceiv'd by the taste perhaps have rather a desirable effect than otherwise1 by acting as an antiseptic1 7preventing putrefaction7 and preventing the ,butter from becoming rancid so soon as it otherwise would do2 he adds1 my experiments have not as yet ascertained the exact quantity of the acid which is necessary to produce the proper effect1 nor the precise time of its being mix'd with the ,cream4 ,but ,i apprehend a table spoonful or two to a gallon of ,cream will be sufficient2 nor would ,i recommend it to be applied1 till the ,cream has undergone some considerable agitation4 ,after having so much interested myself in endeavouring the improvement of ,dairying1 ,i am unwilling to take my final leave of it1 without adding my sincere wish1 that the increase of ,dairy-,farms1 may meet with every encouragement from the ,public1 as it appears to me1 a matter of the first consequence to this ,nation4 ,the price of ,butter ,cheese having so much increased within a few years1 makes it quite necessary to give every encouragement to the increase of ,dairying1 as it plainly appears1 there is not near a sufficiency of those ,articles for general use1 and every endeavour to increase the quantity must be for the ,public good1 if we only consider how large a quantity of ,butter is imported into ,england every ,year1 and yet the price still continues to advance2 it is astonishing to think that there is annually great quantities of ,grain of different kinds imported into the ,kingdom1 while such a prodigious quantity of ,land lies waste in commons or that are of very little benefit to the community in general2 also1 how many thousand ,people 7both young and old7 are now unemploy'd1 who might find sufficient support1 if encouragement was given for improving of ,land for different purposes1 and growth of numerous materials which now takes our ,money abroad1 such as ,rhubarb1 ,liquorish1 ,madder1 ,woad1 ,teasels1 ,flax1 ,hemp1 c4 ,as a plan for improvement in ,husbandry1 seems much to prevail at present in this ,kingdom1 as if in emulation1 to keep pace with the ,arts1 and ingenuity discoverable in many of our capital ,manufactures in the present ,age1 so superior to those of former times and which are still improving in a very great degree1 so from the various ,societies connected in different parts of this ,kingdom1 for the benefit and improvement of ,agriculture1 great knowledge is acquired and made ,public for the general advantage of community1 and if the same spirit would animate ,gentlemen in common1 who doubtless are the people that will receive the greatest advantage from the inclosure of commons1 it would be a noble example1 and discover a true patriotic spirit1 if they would undertake the improvement of the ,lands1 which may be inclos'd1 and who have it more in their power1 especially where small ,farms are necessary1 7than the peasant to whom they may be let1 and who1 when they are made useful can perhaps best employ them for the ,public good17 they would then be well repaid for their trouble1 be setting a noble example to posterity1 making a fortune for their ,family1 at the same time they are enabling numbers to gain a livelihood by their means1 and what is there in ,life that would more endear them to their ,country1 than such a benevolent disposition4 ,i have not a doubt but the proportion of large ,farms throughout this ,kingdom is too great for the small ones1 and if the inclosure of commons should take place1 there would be a proper opportunity to equalize them1 by making a larger number of small ,farms of different degrees1 from #bj ,acres to #ej1 from #ej to #ajj and from #ajj to #aej1 for tho' it is from large ,farms1 that our principal supply of provisions must arise1 yet it certainly is from the small ,farms that our ,markets are chiefly supply'd with the common necessaries1 such as ,butter1 ,eggs1 ,fowls1 ,pigs1 ,pigeons1 ,fruit and many other common necessaries of human ,life1 and the more small and moderate siz'd ,farms there are1 the better will all ,markets be supplied4 ,i have not a doubt but if ,gentlemen would undertake the management of new enclosures1 great improvement might be made from the ,horse-hove1 and drill ,husbandry so much commended by many of the ,bath ,society correspondents1 as well as those of ,arthur ,young1 ,esq42 and from the advantage proposed thereby of improving ,land by those methods1 with very little manure1 if ,gentlemen would thoroughly adopt that method upon a large scale of practice1 doubtless it would become universal1 and from the great quantity of ,seed proposed to be saved by this method1 and a larger crop produced1 must in the end be a very great advantage to this ,nation2 many may object1 that the inclosed commons1 will very little of it become ,dairy-,land for a considerable time2 yet it will certainly come in1 in time1 and the more ,arable ,land is brought into use1 certainly the greater proportion of ,grass ,land may be spared for the ,dairy4 ,one great impediment to inclosures is the great expence of ,acts of ,parliament1 this might be remedied in a great measure1 if ,government would grant one general ,act for inclosing commons throughout the ,kingdom1 under the direction of ,county ,committees1 which might be appointed for that purpose at a moderate expence1 and fully answer the design1 but as a hint at the improvement1 is the only thing ,i can advance toward it1 yet1 like the ,widows mite1 ,i would not with hold it1 as it may encourage more capable ,persons to take it in hand4 ,illustration ,illustration ,,some ,,account1 ,,of ,,noxious1 ,,bitter1 and ,,poisonous1 ,,plants4 ,ribwort1 ribbed grass1 black plantain or cock plant2 this plant may not properly be ranged among bitter plants1 it not being bitter to any great degree1 but ,i have often thought upon examination1 that the bitterness in some ,cheese more resembles the taste of this plant and dandelion than any other whatsoever1 and in barren soils they are apt to prevail more than any other4 ,arsmart1 or lakeweed1 is a bitter plant1 well known2 'tis said to produce an essential oil1 or oil extracted by distillation1 which ,i should imagine more likely to affect the bitterness of ,milk than colder plants1 it is apt to grow very strong after being mowed1 and ,i have not observed that ,cows refuse or leave it untouched more than other plants in common4 ,i think this plant much more likely to cause the bitterness of ,butter in ,autumn than the falling leaves to which it is generally referred1 though many people are of opinion that ,cows eating ash leaves in ,autumn1 causes the bitterness in ,butter4 ,meadow sweet--is a bitterish plant that ,cows are fond of1 especially the sort that grows on up-lands1 commonly called drop-wort1 the meadow sweet of low-meadows is a sort they do not readily feed on where there is plenty of ,grass4 ,centaury1 lesser centaury or gentian1 is an extream bitter plant1 bears a pale red blossom with many florets1 or pips1 on an upright stem in old ,pastures1 blows from ,june to ,august1 ,i should imagine it must be hurtful in ,dairy-ground being a very penetrating bitter4 ,hemlock1 with stems and branches1 spotted with brown1 or black1 and white flower2 the whole plant is poisonous1 it grows in hedges1 orchards1 or among rubbish1 and is very common4 ,henbane1 with blossoms purple brown--indented leaves1 embracing or cleaving to the stem1 grows on road sides or among rubbish1 the seeds1 roots1 and leaves taken internally are all poisonous4 ,nightshade1 grows in moist brakes and hedges1 with bluish blossoms1 sometimes inclined to flesh colour1 sometimes white4 ,deadly nightshade--dwale--or belladonna is the worst specie1 growing in woods1 hedges1 among lime-stone or rubbish2 the stem is herbaceous or of a herby nature1 the leaves1 spear1 or halbert shaped1 the flowers of a bluish purple with a bright yellow thrum1 chives1 or pointal1 appearing like the snuff of an expiring ,candle1 the berries grow in very handsome bunches1 first green1 then a fine red1 next a beautiful black1 are very tempting to ,children having cost many their ,lives1 causing stupor1 delirium1 and convulsions1 and are certain ,death if not prevented by timely and plentiful vomiting2 this plant cannot be too well known being so very common in most ,countries1 and so tempting1 both to ,children and ,cattle4 ,cow-bane1 water-virosa1 or water-hemlock--with rundles or flower branches opposite the leaves1 leaf-stalks with blunt borders1 with about seven pair of little leaves1 which are variously divided and indented1 petals1 or leaf of the flower1 yellowish pale green1 grows in shallow waters1 is a perennial plant1 or that continues from year to year1 blows in ,july2 this is one of the rankest of our vegetable poisons2 numerous instances are recorded of its ,fatality to the human species2 an account of it may be seen and an engraving in ,martin's ,philosophical ,transactions1 ,vol4 #aj4 ,early in the spring when it grows in the water1 ,cows often eat it and are killed by it1 but as the ,summer advances and its smell becomes stronger1 they carefully avoid it2 though a certain fatal poison to ,cows1 ,goats devour it greedily and with impunity1 ,horses and ,sheep eat it with safety4 ,cow-weed1 or wild ,cecily1 grows in hedges1 blows in ,may1 or ,june1 with white flowers1 roots like a ,parsnip1 and is very poisonous4 ,water-wort1 ,water-hemlock1 or ,water-skeleton1 is esteem'd a fatal poison to ,horses1 occasioning them to become paralytick1 which is owing to an insect called ,curcutia ,paraplecticus1 which generally inhabits within the stem2 the usual antidote is pig's dung1 the branches of the leaves stradling--stem very thick1 hollow1 scored1 petals or flowers white1 grows in rivers1 ditches and pools1 blossoms in ,june2 in the ,winter the roots and stem dissected by the influence of the weather1 afford a curious skeleton1 or network4 ,kex1 or water-parsnip1 with white flowers in ,july or ,august1 grows in rivers and fens1 is very noxious to ,cattle2 also the lesser ,kex called upright water-parsnip1 in rivers and ditches1 is very common2 blossoms in ,july and ,august1 leaves halbert shaped1 rundles or flower-branch opposite the leaves4 ,drop-wort1 or dead tongue1 grows on the banks of rivers1 bears a white flower in ,june1 the petals or leaves of the flower sharp--bent inwards1 tips purple or brown--the whole of this plant is poisonous1 the stem is a yellowish red1 the leaves smooth1 streaked1 jagged at the edges1 the root is the rankest and most virulent of all vegetable poisons4 ,mithridate--or penny-cress1 grows in corn fields with oblong leaves1 toothed1 smooth1 white blossoms2 the whole plant has something of a garlick flavour1 the seeds have the acrimony or sharpness of mustard2 ,cows are rather fond of it1 and ,i should think their ,milk is often affected by it4 ,penny-wort1 or white-rot1 grows in marshy springy ground1 with a pale red flower1 blows in ,may2 many ,farmers suppose it occasions the rot in ,sheep1 but ,i should expect that complaint proceeds from a very different cause2 though1 if flowks that are supposed to be the certain cause of the ,rot1 or the spawn of them1 are taken in with the food of ,sheep1 as some imagine1 it is possible the ,ova1 or ,eggs of this ,insect may be deposited in this plant1 which to know1 may be worth the ,farmer's enquiry4 ,some ,account of the ,,runnet-,,plant4 ,yellow ,verum--,goose-grass2 the ,leaves growing by eights1 or eight leaves round the stem1 strap-shaped--furrowed--the flowering branches short1 blossoms yellow4 ,english ,names1 are yellow ladies bed-straw or ,cheese ,renning1 or petty muguet2 it grows in dry ground1 on road sides1 very common1 is perennial1 blows in ,july or ,august4 ,the flowers will coagulate boiling ,milk1 and some ,cheshire ,cheese is said to be made with them2 according to an experiment from ,borrchius they yield an ,acid by distillation4 ,the ,french prescribe them in hysterick and epileptick cases1 boiled in ,allum-water they tinge wool yellow1 the roots dye a very fine red1 not inferior to ,madder and are used for this purpose in the ,island of ,jura4 ,see ,pennant's ,tour1 #aggb1 ,page #bad4 ,sheep and ,goats eat it1 ,horses and ,swine refuse it1 ,cows are not fond of it4 ,if the roots will answer the same purpose as ,madder it highly merits the observation of ,calico ,printers and others1 who use large quantities of that ,article1 as it is the most common weed1 and what in the month of ,july1 there is more of1 than any other weed1 and if the flowers will dye yellow1 and make ,cheese1 it must be a very valuable ,plant and be a great help to the ,poor to collect it1 as it grows on all road sides1 old pastures and hedges in great abundance4 ,i have omitted giving the ,latin names of ,plants1 not having sufficient knowledge in that ,language2 but such of my learned readers who with for that addition1 may refer either to ,dr4 ,withering's1 or other books on ,botany1 to ,chambers1 ,croker1 or other ,dictionaries4 ,,finis4 ,illustration ,,index4 ,a4 ,page4 ,annatto1 #fh ,arsmart1 #ie1 #ace ,alcaline1 #abg ,b4 ,bulged ,cheese1 #eh ,blister'd ,ditto1 #ce ,blue-pared ,ditto1 #eb1 #he ,brine drippings1 #dc ,bull ,cheese1 #de ,breaking-curd1 #dh1 #di1 #hf ,bitter ,cheese1 #ie ,breeders of ,cows1 #aja ,butter1 #aaf ,brick-bat ,cheese1 #fc ,c4 ,curd1 #ad1 #ij ,cow described1 #ag ,curdly ,cheese1 #ei ,cream ,cheese1 #fd ,colouring ,cheese1 #ff1 #ga ,cheese from poor ,land1 #hh ---- from ,clover1 #id ---- from any ,land1 #gi ,cheese-,powder1 #ef ,cheese ,press1 #ih ,cheese ,vats1 #ajh ,centaury1 #acf ,cow-,bane1 #ach ,cow-,weed1 #aci ,chill ,cheese1 #ca1 #fe ,cochineal1 #gb ,correspondence1 #ij1 #aji ,cheese ,chamber1 #ajd ,d4 ,dry ,cracks1 #ab1 #ei1 #hd ,dairy-women1 #aa1 #ae1 #gb ,dairying1 #af ,dairy-,ground1 #bf ,drop-,wort1 #adj ,dairy-,house1 #abb ,e4 ,eyes in ,cheese1 #aa1 #cb ,f4 ,fermentation1 #cc ,fixt ,air1 #cc1 #cd1 #ed1 #id ,foul ,air1 #ee1 #ic ,flavour1 #ajd1 #aje ,frost1 #fd1 #ajf ,flakey ,cheese1 #ea1 #ff1 #ajc ,g4 ,general quantity of ,cheese1 #ba1 #bd ,green ,whey1 #eb ,h4 ,hove ,cheese1 #cd1 #ed1 #aje ,husky ,coated ,cheese1 #ab ,harsh ,air1 #ee ,hemlock1 #acf ,henbane1 #acg ,honey-comb ,cheese1 #cc ,j4 ,jointed ,cheese1 #ec1 #he ,k4 ,kex1 #aci ,l4 ,loose ,cheese1 #cc1 #ce ,m4 ,milk1 #ag1 #ah1 #bf1 #ih1 #ajb ---- carried in ,churns1 #bf1 #hd ,milk-warm1 #bh ,maw-,skin1 #cf1 #da1 #dc ---- way to make them1 #db ,marigold ,cheese1 #ga ,meadow ,sweet1 #ach ,mithridate1 #adj ,n4 ,noxious ,plants1 #ab1 #ie1 #ih ,night ,shade1 #acg ,nitre1 #ef ,p4 ,parsley ,cheese1 #fg ,poisonous ,plants1 #ie1 #ig ,pasturage1 #ac1 #if ,penny-,cress1 #adj ,penny ,wort1 #adj ,q4 ,quantity of ,cheese from the same ,milk1 #h1 #hj1 #ib ,quantity of ,cheese made1 #bb1 #ha ,r4 ,rank ,cheese1 #ab1 #ed1 #ee1 #ij ,rotten ,cheese1 #ed ,rendling ,milk1 #bg1 #cc1 #db1 #ha ,running ,streams1 #bb1 #ajc ,runnet-,plant1 #aji1 #aaj ,rib ,wort1 #ace ,runnet to make1 #dc1 #eb1 #aaj ,s4 ,sweet ,cheese1 #ea1 #gg ,spongy ,cheese1 #ed ,split ,cheese1 #eg ,salting in ,milk1 #bh1 #cj1 #eh ,salting in ,curd1 #eg ,spear-,grass1 #aaa ,slip-,curd1 #ca1 #ce1 #ej1 #fa1 #fe ,sunk ,cheese1 #dg1 #hi ,sunk coated ,cheese1 #ei ,skimmed ,cheese1 #fj1 #fa1 #fe ,sage ,cheese1 #ga ,salutary ,plants1 #ii ,saintfoin ,grass1 #ajj ,scalding ,cheese1 #ajg ,slip-coat ,cheese1 #fb1 #fe ,t4 ,time in ,earning1 #ad1 #ca1 #de1 #dg1 #fa ,tears1 #cb ,two-meal ,cheese1 #fj ,turnip ,butter1 #aba ,w4 ,whey ,springs1 #aa1 #cb ,warmth of ,milk1 #bh1 #bi ,warming ,milk1 #cj1 #ca ,warmth1 #fa1 #ajc1 #ajd ,washing ,cheese1 #aje ,white ,whey1 #eb ,water-wort1 #aci ,,errata4 ,page #abg line #b;d for ,alclaine1 read ,alcaline4 ---- #abg line #ith for ,alcalics1 read ,alcalies4 ,,footnotes3 #a ,by the ,term ,milk-warm1 is not here to be understood1 the ,warmth that it has on coming from the ,cow1 as that varies according to the ,heat of the ,body of the ,cow1 at the ,time of ,milking1 but a ,warmth1 a few degrees removed from ,coolness2 a degree of ,warmth1 in general well understood4 #b ,your ,cheese will afterwards want a less quantity of ,salt1 than if none had been put in the ,milk2 enough to settle it1 and make it firm in the ,press1 will be sufficient4 #c ,this term1 ,tears1 plainly indicates1 that it has been usually understood in this light1 being the ,tears of the ,eye4 #d ,synonimous ,terms4 #e ,a description of noxious ,plants1 will be found at the end of the ,book4 #f ,the ,plant is described amongst others at the end of this ,book4 ,,agricultural ,,books ,,printed ,,for ,j4 ,,harding1 #cf1 ,,st4 ,,james',s-,,street1 ,,london4 ,this ,day is published1 in ,one ,volume ,royal ,quarto1 ,price #bl4 #bs4 ,boards1 ,,the ,,rural ,,architect2 ,,consisting ,,of ,,various ,,designs ,,for ,,country ,,buildings2 ,,accompanied ,,with ,,ground-,,plans1 ,,estimates1 ,,and ,,descriptions4 ,by ,,joseph ,,gandy1 ,architect1 ,a4,r4,a4 ,author of 8,designs for ,cottages10 c4 ,,principal ,,contents4 ,cottages of the most simple form and economical construction--,house of ,business1 or ,office1 as suggested by ,mr4 ,,marshall4--,dairies--,a mill--,group of thirteen ,cottages1 designed for the neighbourhood of a ,manufactory--,gardener's ,cottage--,bath--,several double ,cottages--,cottages for three1 four1 and five ,families--,ornamental ,cottages--,plan of a ,manufactory and ,work-shops--,groups of ,cottages1 designed upon a principle of exciting emulation and rewarding meritorious exertion--,habitation for an ,overseer of ,labourers--,arable1 ,dairy1 and ,grazing ,farms--,an ,inn--,villas1 and small ,country ,dwellings--,entrance-gates--,single and double ,lodges1 c4 c4 c4--,a ,rural ,institute1 or ,national ,establishment1 for the advancement of ,agriculture1 on ,mr4 ,,marshall',s plan4 ,in the ,press1 #a4 ,an ,,agricultural ,,excursion in ,,ireland1 with an ,account of ,two ,years successful ,farming in that ,country4 ,by ,,richard ,,parkinson1 ,author of the 8,experienced ,farmer10 and 8,farmer's ,tour in ,america40 #b4 ,a ,,treatise on ,,wool1 comprising a particular ,account of its essential ,qualities and ,defects1 and pointing out the ,objects to be attended to by the ,grower1 with a view to the ,improvement of the ,british ,fleece4 ,by ,,john ,,luccock1 ,woolstapler4 #c4 ,a ,,catalogue of ,,books on ,,agriculture and ,,rural ,,economy2 including some ,authors on ,,political ,,economy1 and the ,,arts1 more immediately relating to ,,rural ,,affairs4 ,printed by ,b4 ,mc,millan1 ,bow-,street1 ,covent-,garden4 ,agricultural ,books lately published for ,j4 ,,harding1 ,london4 #a4 ,,alderson's ,,essay on the ,,improvement ,,of ,,poor ,,soils4 #hvo4 #bs4 #b4 ,,sir ,,joseph ,,banks's ,,short ,,account of the ,,disease in ,,corn1 called1 by ,farmers1 the ,,blight1 the ,,mildew1 and the ,,rust2 with a ,plate4 ,price #bs4 #c4 ,,bartley 7,secretary to the ,bath ,society7 on the ,conversion of ,,pasture ,,land into ,,tillage--on the ,,manufacture of ,,potatoes into ,,starch--and on the utility of applying ,,potatoes as ,,food for ,,sheep4 #as4 #f;d4 #d4 ,,bartley's ,,letters on ,extending the ,,growth of ,,fine ,,clothing ,,wool1 by ,,interbreeding with ,,spanish ,,rams and ,,british ,,ewes4 #bs4 #e4 ,,barber's ,,farm-,,buildings1 or ,,rural ,,economy2 containing a minute ,description of the ,mode of ,building in ,pis4 #dto4 #f ,plates4 #ajs4 #f;d4 #f4 ,,culley's ,,observations on ,,live ,,stock1 with ,directions for choosing and improving the best ,breeds of ,domestic ,animals1 with ,plates4 #hvo4 ,new ,edition4 ,price #fs4 #g4 ,the ,,earl of ,,dundonald's ,,treatise2 shewing the intimate ,connexion that subsists between ,agriculture and ,chemistry3 addressed to the ,cultivators of the ,soil4 #dto4 #ajs4 #f;d4 #h4 ,,garrard's ,,plates1 descriptive of the ,improved ,breeds of ,british ,cattle1 folio4 #i4 ,,harrison on the ,,rot in ,,sheep1 and other ,animals4 #hvo4 #bs4 #aj4 ,,marshall',s ,,rural ,,economy of the ,,west of ,,england4 ,a new and enlarged ,edition1 #hvo4 #b vols4 #aes4 #aa4 ,,parkinson's ,,experienced ,,farmer1 embracing the whole ,,system of ,,agriculture1 ,,breeding1 c4 #b vols4 #al4 #as4 #ab4 ,,parkinson's ,,tour in ,,america1 in #agih1 #agii1 and #ahjj1 giving a particular ,account of the ,american ,system of ,husbandry1 c4 c4 #b vols4 #hvo4 #aes4 #ac4 ,a ,,practical and ,,experimental ,,inquiry into the ,,nature and ,,properties of the ,,different ,,kinds of ,,manures4 #bs4 #ad4 ,,stickney's ,,observations respecting the ,,grub4 #hvo4 #bs4 #ae4 ,the ,,game ,,book2 enabling the ,sportsman to keep an ,account of ,game1 when and where killed1 and other ,particulars1 in the manner of a ,journal4 #gs4 #al4 #as4 or #bl4 #bs4 ,lately published by ,j4 ,,harding1 in ,royal ,quarto1 with #dc ,plates1 price #bl4 #bs4 ,,designs ,,for ,,cottages1 ,,cottage ,,farms1 ,,and ,,other ,,rural ,,buildings2 ,,including ,,entrance-,,gates ,,and ,,lodges4 ,by ,,joseph ,,gandy1 ,architect1 ,a4,r4,a4 ,this ,volume will prove useful to ,architects and ,gentlemen who build on their ,estates1 as it contains a great variety of ,,country ,,buildings1 designed in a style of peculiar beauty1 and possessing every advantage of interior accommodation and economical arrangement4 ,each ,plate is accompanied with a ,ground ,plan1 ,estimate1 and ,letter-press ,descriptions4 ,,contents4 ,plate #a4 ,a ,cottage of one room1 for a ,labourer1 ,gate-keeper1 c4 #b4 ,another4 #c4 ,a ,cottage1 with conveniences for keeping ,pigs1 c4 #d4 ,ditto of two rooms1 intended for a ,park4 #e4 ,a double ,cottage4 #f4 ,a ,cottage for a ,labourer who keeps a ,cow1 c4 #g4 ,another4 #h4 ,ditto1 of two rooms4 #i4 ,ditto1 with a bed-room above stairs4 #aj4 ,an ornamental ,cottage for a ,gentleman's ,grounds4 #aa4 ,cottage1 with bed-rooms above4 #ab4 ,cottage1 with ,cow-house1 c4 under one roof4 #ac4 ,ornamental ,cottage for a ,park4 #ad4 ,a ,cottage-dwelling of two rooms4 #ae4 ,picturesque ,cottage for a ,shepherd4 #af4 ,cottage and ,bridge4 #ag4 ,country ,residence1 with bed-rooms above4 #ah4 ,plan for two or four ,cottages on the banks of a river1 and sketch for a ,bridge4 #ai4 ,picturesque ,farm-dwelling4 #bj4 ,a small ,country ,residence4 #ba4 ,a ,cottager's ,dwelling4 #bb4 ,a ,green-house and ,conservatory1 with residence for the ,gardener4 #bc4 ,a ,farrier's ,shop1 with ,stables and ,habitation annexed4 #bd4 ,a ,picturesque ,cottage of three ,rooms4 #be4 ,a ,cottage of three rooms4 #bf4 ,habitation near a ,market-town4 #bg4 ,a ,picturesque ,building designed for a ,public house4 #bh4 ,residence for a ,market-town4 #bi4 ,a double ,cottage1 with conveniences for ,farming4 #cj4 ,picturesque double ,cottage4 #ca4 ,a small ,farm4 #cb4 ,a ,picturesque ,farm-dwelling4 #cc4 ,a ,grazing ,farm4 #cd4 ,gentleman's ,farming ,residence4 #ce4 ,circular group of eight ,cottages4 #cf4 ,plan for a ,village4 #cg4 ,a ,country ,residence or ,hunting ,box4 #ch4 ,a double ,lodge1 and arched entrance to a ,park4 #ci4 ,circular single ,lodge and ,gate4 #dj4 ,single ,lodge and ,covered-way4 #da4 ,a double ,lodge1 consisting of thatched ,cones4 #db4 ,a ,lodge with ,octagon ,piers and ,ornaments4 #dc4 ,a ,lodge and ,arched ,gateway4 ,lately published1 for ,j4 ,,harding1 ,st4 ,james's ,street1 ,london4 #a4 ,,picturesque ,,excursions in ,,devonshire4 ,by ,t4 ,h4 ,,williams1 ,plymouth4 ,illustrated with #bg ,views1 drawn and etched by the ,author4 ,in royal #hvo4 ,price #al4 #hs4 boards4 ,the object of this ,work is to give slight ,sketches of the most striking ,scenery in the ,county of ,devon1 accompanied with a ,description of the most remarkable ,places1 and their ,inhabitants4 ,in this plan he has certainly succeeded4 ,many of the ,sketches are most beautifully executed1 and the ,work must prove a valuable present to the ,lovers of ,painting and fine ,scenery1 and to those who may reside in or visit ,devonshire4--,literary ,journal1 ,october1 #ahjd4 #b4 ,,drunken ,,barnaby's ,,four ,,journeys to the ,,north of ,,england1 in ,latin and ,english ,metre4 ,a new ,edition1 with #g ,plates4 ,price #gs4 boards2 or1 large paper1 #abs4 ,this is a republication of a curious little ,work1 originally printed in the #afth century4 ,the ,author1 whoever he was1 shews himself acquainted with the ,history1 ,antiquities1 and ,customs of every place he visits1 and exhibits so much acuteness of remark1 and keenness of satire1 that he is evidently a ,drunkard1 merely in masquerade4 #c4 ,a ,,dictionary of ,,painters1 from the ,revival of the ,art to the present period4 ,by the ,rev4 ,m4 ,,pilkington1 ,a4 ,m4 ,a new ,edition1 with considerable ,alterations and ,additions1 by ,,henry ,,fuseli1 ,r4 ,a4 #dto4 ,price #al4 #afs42 or1 large paper1 #bl4 #abs4 #f;d4 #d4 ,,the ,,poems of ,,ossian2 a new and beautiful ,edition1 embellished with twelve ,engravings by ,,fittler1 from ,paintings by ,,singleton1 #c vols4 foolscap #hvo4 ,price #al4 #as4 boards2 or1 on large paper1 #al4 #afs4 #e4 ,,the ,,dance of ,,death2 represented in #cj ,plates1 painted by ,,holbein1 and engraved by ,,hollar1 in #a vol4 foolscap #hvo4 ,price #ajs4 #f;d4--large #hvo4 #aes4--or in #dto4 #al4 #as4 boards4 ,in the early ages of ,christianity1 it was the practice to represent the fallacy of worldly pleasures1 and the transitory nature of all our pursuits1 by exhibiting upon the walls of the churches1 and in other situations1 several figures carried away by ,skeletons or ,deaths1 in the midst of their amusements and occupations4 ,of this kind is the ,dance of ,death1 painted by ,,holbein1 and engraved by ,,hollar1 in the sixteenth century4 ,the ,plates in this very curious and interesting ,publication1 thirty in number1 are from the original ,coppers etched by ,,hollar1 and some of the subjects are very beautiful4--,literary ,journal1 ,june1 #ahjd4 #f4 ,,elements of ,,science and ,,art2 being a familiar ,introduction to ,,natural ,,philosophy and ,,chemistry3 together with their ,application to a variety of elegant and useful ,arts4 ,by ,,john ,,imison4 ,a new ,edition1 considerably enlarged and improved4 ,in #b large vols4 #hvo42 with an ,index1 and #cb ,engravings by ,,lowry4 ,price #al4 #es4 boards4 ,the first edition of this ,work was reviewed by us in our #gb;d vol42 but it is now so greatly enlarged1 that we have reviewed it as a new production2 and we think its merits are considerable4 ,there is very little in ,,science and ,,art1 which the ,author does not touch upon2 much1 therefore1 evidently cannot be said upon each1 but what is given is stated properly and judiciously4 ,its multifarious information must render this compilation useful and entertaining4--,monthly ,rev4 ,sept4 #ahjd4 ,printed by ,b4 ,mc,millan1 ,bow-,street1 ,covent-,garden4 ,transcriber's ,notes ,obvious typographical errors have been silently corrected4 ,variations in hyphenation and accents have been standardised but all other spelling and punctuation remains unchanged4 ,the ,errata noted on page #add of the original text have been corrected in place4 ,italics are represented thus italic1 spaced text is represented thus s p a c e d1 superscripts are represented thus yn4