Put 5 quarts of strippings, that is, the last of the milk, into a pan with 2 spoonfuls of rennet. When the curd is come, strike it down two or three times with the skimming-dish just to break it. Let it stand 2 hours, then spread a cheese-cloth on a sieve, put the curd on it, and let the whey drain; break the curd a little with your hand, and put it into a vat with a 2-lb. weight upon it. Let it stand 12 hours, take out, and bind a fillet round. Turn every day till dry, from one board to another; cover them with nettles, or clean dockleaves, and put between two pewter plates to ripen. If the weather be warm, it will be ready in 3 weeks.