Take a quart of cream that has become sour and thick, mix in a tablespoonful of salt and pour it into a piece of thin muslin (butter wrapping) placed in a sieve or basket bottom'. Leave it in the milk house or other cold place three days, to drain and ripen, pouring away the whey from the dish it stands on every day. Lift the cheese out by taking bold of the corners of the cloth; invert it on to a plate. These are sometimes inverted on to a large cabbage leaf on the second day and taken to market on the leaf the next day by those who make them for sale.

Note. - The above is the "slipcote" cheese of English dairies and conntry markets, and is the same in the main as the imported fromage de Brie, the differences consisting in the use of a proportion of goats milk in the laster, and peculiar skill in manipulation learned through practice among the English producers.