Again, we must have some regard to the
Pasture where our Cows feed; those that feed in rank Grass have more watery
parts in their Milk than those Cows which feed on short Grass: and
sometimes, as I have observed before, in my other Works, the Cows feed upon
Crow Garlick, or the Alliaria, or Sauce alone, or Jack in the Hedge, or
Goose-grass, or Clivers, or Rennet Wort, and their Milk will either be ill
tasted, or else turn or curd of itself, altho' the Cow has had a due time
after Calving; and if the Goose-grass or Clivers happen to be the occasion
of the turning of the Milk, then a less quantity of Rennet should be used:
for the only use of Rennet is to fix the Milk, and turn it to Curd, and if
already there is near an equivalent for Rennet in the Milk, by the Cow's
eating such Herbs, then a little of it will do. But as I have observ'd
above, where Cattle feed upon long rank Grass, the Milk is watery, and does
not contain two thirds of the Cream, or Richness that there is in the same
quantity of Milk from Cows fed upon short fine Grass: So that if one was to
make Cheese, one would chuse the Milk of Cows that fed upon the purest fine
Grass. Here the Milk would be rich, and if the Rennet is good and well
proportion'd, the Cheese will be so too.
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