ttle lowered with water
and skim milk. The curd is first broken with the hand and dish, care
being taken to let the whey run off gradually, to prevent its carrying
away with it the fat of the cowl. For thin cheese the curd is not
broken so fine as in Gloucestershire; for thick cheese it is crushed
finer still. The whey is poured off as it rises, and the curd pressed
down. The mass is then pared down three or four times over, in slices
about an inch thick, in order to extract all the whey from it, and then
it is pressed and scalded as before. After separating the whey, the curd
is sometimes broken again, and salted in the cowl; and at others it is
taken warm out of the liquor, and salted in the vat. Thin cheeses are
placed in one layer, with a small handful of salt; and thick ones in two
layers, with two handfuls of salt; the salt being spread and rubbed
uniformly among the curd.

WINDSOR BEANS. These should be boiled in plenty of water, with a little
salt, and be put in when the water boils. Serve them up with boiled
bacon, and parsley and butter in a boat.

WINDSOR BEANS FRICASSEED. When grown large, but not mealy, boil, blanch,
and lay them in a white sauce previously heated up. Warm them through in
the sauce, and serve them up. No beans but what are of a fine green
should be used for this dish.

WINDSOR PUDDING. Shred half a pound of suet very fine, grate into it
half a pound of French roll, a little nutmeg, and the rind of a lemon.
Add to these half a pound of chopped apple, half a pound of currants
clean washed and fried, half a pound of jar raisins stoned and chopped,
a glass of rich sweet wine, and five eggs well beaten, with a little
salt. Mix all thoroughly together, and boil it in a basin or mould for
three hours. Sift fine sugar over it when sent to table, and pour white
wine sauce into the dish.

WINDSOR SOAP. Cut the best white soap into thin slices, melt it over a
slow fire, and scent it with oil of carraway, or any other agreeable
perfume. Shaving boxes may then be filled with the melted soap, or it
may be poured into a small drawer or any other mould; and after it has
stood a few days to dry, it may be cut into square pieces ready for use.

WINE. The moderate use of wine is highly conducive to health, especially
in weak and languid habits, and in convalescents who are recovering from
the attacks of malignant fevers. Hence it forms an extensive article of
commerce, and immense quantities ar