t every day till ripe.

_Winter Cream Cheese._

Take twenty quarts of new milk warm from the cow; strain it into a tub;
have ready four quarts of good cream boiled to put to it, and about a
quart of spring water, boiling hot, and stir all well together; put in
your earning, and stir it well in; keep it by the fire till it is well
come. Then take it gently into a sieve to whey it, and after that put it
into a vat, either square or round, with a cheese-board upon it, of two
pounds weight at first, which is to be increased by degrees to six
pounds; turn it into dry cloths two or three times a day for a week or
ten days, and salt it with dry salt, the third day. When you take it out
of the vat, lay it upon a board, and turn and wipe it every other day
till it is dry. It is best to be made as soon as the cows go into fog.

The cheeses are fit to eat in Lent, sometimes at Christmas, according to
the state of the ground.

_To make Cream Cheese without Cream._

Take a quart of milk warm from the cow and two quarts of boiling water.
When the curd is ready for the cheese-vat, put it in, without breaking
it, by a dishful at a time, and fill it up as it drains off. It must not
be pressed. The cheese-vat should have holes in it all over like a
colander. Take out the cheese when it will bear it, and ripen it upon
rushes: it must be more than nine inches deep.

_Damson Cheese._

Take the damsons full ripe, and squeeze out the stones, which put into
the preserving-pan, with as much water as will cover them: let them
simmer till the stones are quite clear, and put your fruit into the
liquor. Take three pounds of good powder sugar to six pounds of fruit;
boil it very fast till quite thick; then break the stones, and put the
whole kernels into it, before you put it into moulds for use.

_Another._

Boil up one pound of damsons with three quarters of a pound of sugar;
when the fruit begins to break, take out the stones and the skins; or,
what is a better way, pulp them through a colander. Then peel and put in
some of the kernels; boil it very high; it will turn out to the shape of
any pots or moulds, and is very good.

_French Cheese._

Boil two pints of milk and one of cream, with a blade of mace and a
little cinnamon: put the yolks of three eggs and the whites of two, well
beaten, into your milk, and set on the fire again, stirring it all the
while till it boils. Take it off, and stir it till it is a little
cooled