The
following is the Receipt to make it.
To make Marygold Cheese.
Gather your Marygold Flowers in a dry Day, and pick the golden-colour'd
Leaves from them, (these we call the Petals of the Flowers:) As soon as you
have pick'd a sufficient quantity of these Leaves for your use, bruise them
in a Mortar, or grind them, if you have Conveniency, and strain out the
Juice; this Juice, when you put the Rennet to the Milk, must be put into
the Milk, and stirr'd into it. The Milk must then be set, and as soon as
the Curd is come, break it gently, and as equally as possible, and put it
into the Cheese Vat, and press it with a gentle Weight, letting the bottom
part of the Vat have such a number of Holes in it, as will let out the Whey
easily, or else a Spout to carry off the Whey; but the Holes are much
better than the Spout. This Cheese, which is made in a Cloth, must be used
like other Cheeses made after that manner.
As for the making of Sage-Cheese, the following is the best way that I have
met with, and therefore I think the Receipt may be useful to the Publick.
To make a plain Sage-Cheese.
Gather the young Tops of red Sage, and bruise them in a Mortar till you can
press the Juice from them; then take Leaves of Spinach or Spinage, and
bruise them likewise, and press out the Juice to mix with the Sage Juice;
for the Sage Juice of it self is not of a pleasant green Colour, and the
Spinach Juice is added to it to render it more bright to the Sight; it also
serves to take off the bitterness of the Sage.
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