o not rise over
it white; after the whey is pretty well drained and the curd become
tolerably hard, break it into a vat very small, heaped up as high as
possible, and press it down, at first gently and then harder, with your
hands, till as much whey as possible can be got out that way, and yet
the curd continues at least two inches above the vat; otherwise the
cheese will not take press, that is, will be sour, and full of eyes and
holes.

Then put the curd into one end of a good flaxen cloth, and cover it with
the other end, tucking it in with a wooden cheese knife, so as to make
it lie smooth and keep the curd quite in; then press it with a heavy
weight or in a press, for five or six hours, when it will be fit to turn
into a dry cloth, in which press it again for four hours. Then take it
out, salt it well over, or it will become maggoty, and put it into the
vat again for twelve hours. Take it out; salt it a second time; and
leave it in a tub or on a dresser four days, turning it every day. This
done, wash it with cold water, wipe it with a dry cloth, and store it up
in your cheese-loft, turning and wiping it every day till it is quite
dry. The reason of mouldiness, cracks, and rottenness within, is the not
well pressing, turning, or curing, the curd and cheese.

_The best Cheese in the world._

To make a cheese in the style of Stilton cheese, only much better, take
the new milk of seven cows, with the cream from the milk of seven cows.
Heat a gallon of water scalding hot, and put into it three or four
handfuls of marigolds bruised a little; strain it into the tub
containing the milk and cream, and put to it some runnet, but not so
much as to make it come very hard. Put the curd into a sieve to drain;
do not break it all, but, as the whey runs out, tie up the cloth, and
let it stand half an hour or more. Then cut the curd in pieces; pour
upon it as much cold water as will cover it, and let it stand half an
hour. Put part of it into a vat or a hoop nearly six inches deep; break
the top of it a little, just to make it join with the other, and strew
on it a very little salt; then put in the other part, lay a fifty-pound
weight upon it, and let it stand half an hour. Turn it, and put it into
the press. Turn it into wet clean cloths every hour of the day. Next
morning salt it; and let it lie in the salt a night and a day. Keep it
swathed tight, till it begins to dry and coat, and keep it covered with
a clean cloth for a