e._ to break the Curd by gentle degrees, and
as equally as possible every where: the little pains extraordinary will be
paid in the goodness of the Cheese, for then it will not be full of Eyes or
Hollows, and will sell the better.
But besides the way of preparing the Rennet, as I have here set down, it is
practised to make an artificial Rennet, which will do very well for making
of Cheese; and that is, to boil the Cliver, or as some call it Goose-grass,
or others Rennet-Wort, in Water, and you may add some Tops of Sweet Bryar;
about a Spoonful of which Decoction, or boiled Liquor, will turn a
Pail-full of Milk, of about five Gallons, without any other help; but in
the Preparation of this, as well as the other, for the Improvement of the
Cheeses, in giving them rich Flavours, it is adviseable to insert, while we
are boiling the Waters for them, either some of such Sweet Herbs as we
like, or such Spices as we most covet the taste of. As for the famous
_Stilton_ Cheese, which I have already published the Receipt of, we are to
make the Rennet strong of Mace, by boiling the Mace in the Salt and Water,
for without that is done, the Cheese will not have the true Relish that the
first famous _Stilton_ Cheeses had; and without the People of _Stilton_
keep up the antient way of making it, agreeable to the old Receipt, they
must of necessity lose the Reputation they have gain'd by their Cheeses.
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