The closet of Sir Kenelm Digby Knight opened

by two persons, that the whey may run from them through the bunt of the Napkin, which you rowl gently about, that the Curds may dry without breaking. When the whey is well drained out, put the Curds as whole as you can into the Cheese-fat, upon a napkin, in the fat. Change the Napkin, and turn the Cheese every quarter of an hour, and less, for ten, twelve or fourteen times ; that is, still as soon as you perceive the Napkin wet with the whey running from the Curds. Then press it with a half pound weight for two or three hours. Then add half a pound more for as long time, then another half pound for as long, and lastly another half pound, which is two pounds in all ; which weight must never be exceeded. The next day, (when about twenty four hours are past in all) salt your Cheese moderately with white Salt, and then turn it but three or four times a day, and keep it in a cotton cloth, which will make it mellow and sweet, not rank, and will preserve the coat smooth. It may be ready to eat in about twelve days. Some lay it to ripen in dock-leaves, and it is not amiss ; but that in rain they will be wet, which moulds the Cheese. Others in flat fit boxes of wood, turning them, as is said, three or four times a day. But a cotton cloth is best. This quantity is for a round large Cheese, of about the bigness of a sale ten penny Cheese, a good fingers-breadth thick. Long broad grass ripeneth them well, and sucketh out the moisture. Rushes are good also. They are hot, but dry not the moisture so well. My Lady of Middlesex makes excellent slipp- coat Cheese of good morning milk, putting Cream to it. A quart of Cream is the proportion she useth to as much milk, as both together make a large round Cheese of the bigness of an ordinary Tartplate, or Cheese-plate ; as big as an ordinary soft cheese, that the Market-women sell for ten pence. Thus for want of stroakings at London, you may take one part of Cream to five or six of morning milk, and for the rest proceed as with stroakings ; and these will prove as good. SLIPP-COAT CHEESE Take three quarts of the last of the stroakings of as many Cows as you have ; keep it covered, that it may continue warm ; put to it a skimming dishful of Spring-water ; then putin two spoonfuls of Runnet, so let it stand until it be hard come: when it is hard come, set your fat on the bottome of a hairsieve, take it up by degrees, but break it not ; when you have laid it all in the fat, take a fine cloth, and lay it over the Cheese, and work it in about the sides, with the back of a Knife ; then lay a board on it, for half an hour : after half an hour, set on the board an half pound stone, so let it stand two hours ; then turn it on that board, and let the cloth be both under and over it, then pour it into the fat again ; Then lay a pound and half weight on it ; Two hours after turn it again on a dry cloth, and salt it, then set on it two pound weight, and let it stand until the next morning. Then turn it out of the Cheese-fat, on a dry board, and so keep it with turning on dry boards three days. In case it run abroad, you must set it up with wedges ; when it