hath a wafle in the bottome, and poure in the hot Whey, then let out
that, and put in more till your Curd feele hard, then break the Curd
with your hands, as small as you can, and put an handfull of Salt to it
then put it into the Fat, thrune it at noon and at night, and next day
put it into a Trough where Cheese is salted every day, and turne it as
long as any will enter, then lay it on a Table or Shelfe all Summer; if
you will have it mellow to eate within an yeare, it must be laid in Hay
in the Spring; if to keep two yeares, let it dry on a Shelfe out of the
Wind all the next Summer, and in Winter lay them in Hay a while, or lay
them close one to another; I seldome lay any in Hay, I turne and rub
them with a rotten cloth especially when they are old, once a week least
they rot.


_To Pickle Purslaine._

Take Purslaine, stalks and all, boyl them tender in faire Water, then
lay them drying upon linning Cloaths, then being dryed, put them into
the Galley-pots and cover them with wine Vinegar mixt with Salt, and not
make the Pickle so strong as for Cucumbers.


_FINIS._




THE TABLE TO the Compleat COOK.