Cookery for the Sick, 221 to

throw into it one of these bunches, and it will do as well as with fresh yeast; but if mixed with a small quantity first;, and then added to the whole, it will work sooner.

To Pot Cheese.

Cut and pound four ounces of Cheshire cheese, one ounce and a half of fine butter, a teaspoonful of white pounded sugar, a little bit of mace, and a glass of white wine. Press it down in a deep pot, To roast Chees^y to come up after dinner.

Grate three ounces of fat Cheshire cheese, mix it with the yelks of two eggs, four ounces of grated bread, and four ounces of butter, beat the whole well in a mortar, with a teaspoonful of mustard, and a little salt and pepper. Toast some bread, lay the paste as above thick upon it, put it into a Dutch oven, covered witl} a dish till hot through, remove the dish, and let the cheese brown a little, Serve as hot as possible. To poach Eggs.

Set a stewpan of water on the fire; when boiling, slip an egg, previously broken into a cup, into the water; when the white looks done enough, slide an eggslice under the egg, and lay it on toast and butter, or spinach. As soon as enough are done, serve hot.

The servants of each country are generally acquainted with the best mode of managing the butter* and cheese of that country ; but the following hints may not be unacceptable to give information to the Mistress.

D A I R Y.

The greatest possible attention must be paid to cleanliness. All the utensils must be daily scalded and brushed, washed in plenty of cold water, dried with clean cloths, and turned up in the air.

The dairy should be kept perfectly clean and cool.

In milking,* if the cows be not left perfectly dry, the quantity will be decreased. T he quantity depends on the goodness of different cows, on the pasture, and on the length of time from calving.

A middling cow gives a pound of butter a day for live or six weeks, and sometimes longer. W h en the milk decreases, a change, even to a worse pasture will effect an alteration; and where water is within reach of the animals, it is of great consequence to the milk.

The chief of the cows should come in the end of March, or the beginning of April, and one the end of September; then the family will be supplied with milk in the winter.

When a calf is to be reared, it should be taken from the cow in a week at furthest, or it will cause \ great trouble in rearing, because it will be difficult to make it take milk in a pan. T he calf should be taken from the cow in the morning, and kept without food till next morning, when, being hungry, it will take it without much trouble. Skimmed milk made as warm as new, i3 to be given twice a day in such quantities as it shall require; U

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 brasskettle 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 tbe 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 btittcr is usually made in Dnvonshire, See. Buttermilk.

If made of sw r eet cream, is a delicious and most wholesome food. Those w rho can relish sour buttermilk find it still more light; and it is reckoned more beneficial in some cases.

To cure Mawxkins 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 abetter 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 buttery then press, he. as usual.

Cream Cheese. ' Put five quarts of strippings, that is, the last of the milk, into a pan, with two spoonfuls of rennet. W h en the curd is come, strike it down two or three times with the skimming dish, just to break it. Let it stand two hours, then spread a cheesecloth 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 two pound weight upon it. Let it stand twelve hours, take it 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 it between two pewter plates to ripen. If the weather be warm, it will be ready in three weeks. Another.

Have ready a kettle of boiling water, put five quarts of new milk into a pan, and Jive pints of cold water, and five of hot; when of a proper .heat, put in as much rennet as will bring it in twenty minutes, likewise a bit of sugar. W h en come, svi'.ie the skimmer three or four times down and leave it on the curd. In an hour or two lade it into the vat without touching it; put a two pound weight on it when the whey has .ryn from it, and the vat »is full.