New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

require and if milk run short, a fine smooth gruel mixed with it will do very well. This is to be continued till the calf be taken out to grass, which at first will be only by day, then milk must be given when housed in the evening. _To scald Cream._ In winter the milk stands twenty four hours before scalded; in the summer twelve. The milkpan is to be put on a hot hearth, if you have one, or if not, into a brass kettle of water, of a size to receive the pan. It must remain on the fire till quite hot, but on no account boil, or there will be a skin, instead of cream, upon the milk. You will know when done enough by the undulations on the surface, and looking quite thick. The time required to scald cream depends on the size of the pan and the heat of the fire; the slower the better. Remove the pan into the dairy when done, and skim it next day. Of cream thus prepared, the butter is usually made in Devonshire, &c. _Buttermilk._ If made of sweet cream, is a delicious and most wholesome food. Those who can relish sour buttermilk, find it still more light; and it is reckoned more beneficial in some cases. _To cure Mawskins for Rennet._ Cut the calf’s stomach open, rub it well with salt, let it hang to drain two days, then salt it well, and let it lie in that pickle a month or more; then take it out, drain, and flour it, stretch it out with a stick, and let it hang up to dry. A piece of this is to be soaked, and kept ready to turn the milk in cheesemaking time. Some lands make cheese of a better quality than the butter produced on them is. When the soil is poor, the cheese will want fat; to remedy which, after pressing the whey from the curd, crumble it quite small, and work into it a pound of fine fresh butter; then press, &c. as usual. _Cream Cheese._