nely beaten, and sprinkle the Cheese all over with it as lightly
as can be imagined. Next morning turn it into another dry cloth, and let it
lye out of the mould upon a plain board, and change it as often as it wets
the cloth, which must be three or four times a day: when it is so dry, that
it wets the cloth no more, lay it upon a bed of green-rushes, and lay a row
upon it; but be sure to pick the bents clean off, and lay them even all one
way: if you cannot get good rushes, take nettles or grass. If the weather
is cold, cover them with a linnen and woollen cloth; in case you cannot get
stroakings, take five quarts of new Milk, and one of Cream. If the weather
be cold, heat the water that you put to the stroakings. Turn the Cheese
every day, and put to it fresh of whatsoever you keep it in. They are
usually ripe in ten days.

TO MAKE SLIPP-COAT-CHEESE

Master Phillips his Method and proportions in making slippe-coat Cheese,
are these. Take six wine quarts of stroakings, and two quarts of Cream;
mingle these well together, and let them stand in a bowl, till they are
cold. Then power upon them three pints of boiling fair water, and mingle
them well together; then let them stand, till they are almost cold, colder
then milk-warm. Then put to it a moderate quantity of Runnet, made with
fair water (not whey, or any other thing then water; this is an important
point), and let it stand till it come. Have a care not to break the Curds,
nor ever to touch them with your hands, but only with your skimming dish.
In due time lade the Curds with the dish, into a thin fine Napkin, held up
by two persons, that the whey may run from them through the bunt of the
Napkin, which you rowl gently about, that the Curds may dry without
breaking. When the whey is well drained out, put the Curds as whole as you
can into the Cheese-fat, upon a napkin, in the fat. Change the Napkin, and
turn the Cheese every quarter of an hour, and less, for ten, twelve or
fourteen times; that is, still as soon as you perceive the Napkin wet with
the whay running from the Curds. Then press it with a half pound weight for
two or three hours. Then add half a pound more for as long time, then
another half pound for as long, and lastly another half pound, which is two
pounds in all; which weight must never be exceeded. The next day, (when
about twenty four hours are past in all) salt your Cheese moderately with
white Salt, and then turn it but three or four times a day