Cheese (to make)

Warm the milk till equal to new; but observe it must not be too hot; now add a sufficiency of rennet to turn it, and cover it over; let it remain till well turned, then strike the curd well down with the skimming-dish, and let it separate, observing to keep it still covered. Put the vat over the tub, and fill it with curd, which must be squeezed close with the hand, and more is to be added as it sinks, and at length left about three inches above the edge of the vat. Before the vat is in this manner filled, the cheese cloth must be laid at the bottom of it, and, when full, drawn smoothly over on all sides. The curd should be salted in the tub after the whey is out. When everything is prepared as above directed, put a board under and over the vat, then place it in the press; let it remain 2 hours, then turn it out, put on a fresh cheese cloth, and press it again 10 hours; then salt it all over, and turn it again into the vat; then press it again 24 hours. The vat should have several small holes in the bottom to let the whey run off.

Cheese (to preserve sound)

Wash in warm whey, when you have any, wipe it once a month, and keep it on a rack. If you want to ripen it, a damp cellar will bring it forward. When a whole cheese is cut, the larger quantity should be spread with butter inside, and the outside wiped to preserve it. To keep those in daily use moist, let a clean cloth be wrung out from cold water, and wrapped round them when carried from table. Dry cheese may be used to advantage to grate for serving with maccaroni.

Sage Cheese

Bruise some young red sage and spinach leaves, press out the juice, and mix it with the curd; then proceed as with other cheese.