marigolds or carrots
being rubbed into it. It is then stirred together, covered up warm, and
allowed to stand about half an hour till it is coagulated; when it is
first turned over with a bowl to separate the whey from the curds, and
broken soon after into small pieces. When it has stood some time, the
whey is taken out, and a weight laid at the bottom of the tub to press
out the remainder. As soon as it becomes more solid, it is cut into
slices, and turned over several times to extract all the whey, and again
pressed with weights. Being taken out of the tub, it is broken very
small, salted, and put into a cheese vat. It is then strongly pressed
and weighted, and wooden skewers are placed round the cheese, which are
frequently drawn out. It is then shifted out of the vat with a cloth
placed at the bottom; and being turned it is put into the vat again. The
upper part is next broken by the hand down to the middle, salted,
pressed, weighted, and skewered as before, till all the whey is
extracted. The cheese is then reversed into another vat, likewise warmed
with a cloth under it, and a tin hoop put round the upper part of the
cheese. These operations take up the greater part of the forenoon; the
pressing of the cheese requires about eight hours more, as it must be
twice turned in the vat, round which thin wire skewers are passed, and
shifted occasionally. The next morning it ought to be turned and pressed
again; and on the following day the outside is salted, and a cloth
binder tied round it. The outsides are sometimes rubbed with butter, in
order to give them a coat; and being turned and cleaned every day, they
are left to dry two or three weeks.

CHICKENS. Fowls are chiefly considered as an article of luxury, and are
generally sold at a high price; yet the rearing of them is seldom
productive of much pecuniary advantage. They are liable to innumerable
accidents in their early stages, which require incessant watchfulness
and care; and if the grain on which they feed is to be purchased, the
labour and expence are scarcely requited by the price they bear in the
market. The Irish peasantry are in the habit of rearing a great number
of fowls, by substituting the offal of potatoes instead of grain; but
the flesh is neither so firm nor so good as that of chickens raised in
England. It is much to be desired therefore, that encouragement could be
given to the cottagers of this country for rearing a larger quantity of
poultry,