ss over
night; in the morning turn it in the hoop, and continue it in the press
until the next morning. Place it upon the shelf in the cheese-room, and
turn it every day, or at least every other day. If the weather be hot,
the doors and windows of the cheese-room should be shut; if cool, they
should be open to admit air.

_Color._--The richest is supposed to be about that of beeswax. This is
produced by annotta, or otter, rubbed into the milk at the time of
setting, when warm from the cow--or, if the milk has stood till cold,
after it has been warmed. Cold milk must, before setting, be warmed to
about blood or milk heat. This coloring process has no virtue but in its
influence on the looks of the cheese. Sage cheese is colored by the
juice of pounded sage-leaves put into the fine curd before it is put in
the hoop; this is the reason of its appearing in streaks, as it would
not do if put into the milk, like the annotta. When the cheese is ten
days old, it should be soaked in cold whey until the rind becomes soft,
and then scraped smooth with a case-knife; then rinse, and wipe and dry
it, and return it to the cheese-room, and turn it often until dry enough
for market. Rich cheeses are apt to spread in warm weather; this is
prevented by sewing them in common cheap cotton, exactly fitting.

_Skippers._--Some persons are very fond of skippery cheese. But few,
however, like meat and milk together, especially if the meat be alive:
hence, to remove skippers from cheese into which they have intruded is
quite desirable. The following method is effectual:--wrap up the cheese
in thin paper, through which moisture will readily strike; dig a hole
two feet deep in pure earth, and bury the cheese;--in thirty-six hours
every skipper will be on the outside; brush them off and keep the cheese
from the flies, and you will have no further trouble. A mixture of
Spanish brown and butter, rubbed on the outside of a cheese, frequently
gives that yellow coating so often witnessed, and exerts some influence
in preserving it. The rank and putrid taste sometimes observed in cheese
may be prevented by putting a spoonful of salt in the bottom of each
pan, before straining the milk; it will also preserve the milk in hot
weather, and give more curd.

An English cheese called "Stilton cheese," from the name of the place
most celebrated for making it, is a superior article, made in the
following way: put the cream of the night's milk with the morning's