Directions for Cookery, in its Various Branches

with other cheese,) but take it out all at once with a wooden skimming dish, and place it on a sieve to drain gradually. While it is draining, keep pressing it gently till it becomes firm and dry. Then lay a clean cloth at the bottom of a wooden cheese-hoop or mould, which should have a few small holes bored in the bottom. The cloth must be large enough for the end to turn over the top again, after the curd is put in. Place it in the press for two hours; turn it, (putting a clean cloth under it,) and press it again for six or eight hours. Then turn it again, rub the cheese all over with salt, and return it to the press for fourteen hours. Should the edges of the cheese project, they must be pared off. When you take it finally out of the press, bind it round tightly with a cloth, (which must be changed every day when you turn the cheese,) and set it on a shelf or board. Continue the cloths till the cheese is firm enough to support itself; rubbing or brushing the outside every day when you turn it. After the cloths are left off, continue to brush the cheese every day for two or three months; during which time it may be improved by keeping it covered all round, under and over, with grass, which must be renewed every day, and gathered when quite dry after the dew is off. Keep the cheese and the grass between two large plates. A Stilton cheese is generally made of a small size, seldom larger in circumference than a dinner plate, and about four or five inches thick. They are usually put up for keeping, in cases of sheet lead, fitting them exactly. There is no cheese superior to them in richness and mildness. Cream cheeses (as they are generally called) may be made in this manner. They are always eaten quite fresh, while the inside is still somewhat soft. They are made small, and are sent to table whole, cut across