Pour the milk through a sieve into a cheese tub as it is drawn or milked in the evening. But if very hot weather, place large vessels in a tank of water, and pour it into them, to cool till morning. These are all emptied into the tub with the next morning's milk. To every hundred gallons add two to four of sour whey, providing the temperature of the night's milk is not over 64 degrees, which must be ascertained by the thermometer; if over, no whey should be added. Heat the whole to 80 degrees either by warming the morning's milk and putting to the evening's, or by any easier process. Rennet and a pint of water in which two or three square inches of vell* has been twenty-four hours steeping, is then strained into it, at the rate of three-quarters of a pint to sixty gallons of milk. This must be thoroughly stirred in, also half an ounce of Freeman's or Nicholl's liquid Annato to every fifty gallons is mixed for colouring. In an hour the curd will have come. It is next slowly cut with the curd breaker, and a few gallons of whey gently baled out and heated, and then added to the mass to raise the temperature again to 80 degrees; the whole now being stirred and broken, and then covered up for three-quarters of an hour.

* Veil is the prepared stomach of a calf.

Ten or twenty gallons of whey are then drawn off, and heated to about 145 or 150 degrees, and then run into the tub again, raising the heat to 100 Fahrenheit. It is covered up again for half an hour; the whey is next slowly run off until only a few gallons remain for use the next day. The curd is then heaped into the middle of the tub to drain, and left for half an hour. It is then cut up, and again left for half an hour to drain. It is then weighed, and ground through a mill, and one pound of salt to one cwt. mixed with it. When sufficiently cool, at 6o°, it is vatted and put into the press. After three days it is bandaged, and placed on a shelf in the dairy for a week. It is then removed to the cheese-room, where it will require turning, daily at first, and afterwards at longer intervals, wiping it when necessary, and occasionally changing it to clean shelves.

In a month it will be ready for scraping. This is done by moistening the cheese with a wet flannel all over, and then scraping it with a knife till smooth, but leaving the edges sharp. In about three months' time it will be ready for sale.