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To six quarts of stroakings, take a pint of Springwater: if the weather be hot, then let the water be cold, and before you put it into the stroakings, let them stand a while to cool after they are milked, and then put in the water with a little Salt first stirred in it: and having stirred it well together, let it stand a little while, and then put in about two good spoonfuls of Runnet, stir it well together, and cover it with a fair linnen-cloth, and when it is become hard like a thick jelly, with a skimming-dish lay it gently into the moulds, and as it sinks down into the moulds, fill it still up again, till all be in, which will require some three or four hours time.
To take the Clouts the more conveniently, you hold a back of a Ladle or skimming-dish against the further side of the Clout, that it may not slide away when the Latton slice shuffeth it on the other side to get under it, and so the Clout will mingle together or dubble up, which makes it the thicker, and the more graceful.
When the curd is come, strike it down two or three times with the skimming-dish, just to break it; let it stand two hours, then spread a cheese-cloth on a sieve, put the curd on it, and let the whey drain; break the curd a little with your hand, and put it into a vat with a 2 lb weight upon it; let it stand twelve hours, take it out, and bind a fillet round; turn every day till dry, from one board to another, cover them with nettles or clean dock leaves, and put between two pewter-plates to ripen.
You have a vague idea of a milch cow as probably a white-plaster animal standing in a butterman's window, and you know nothing of the sweet history of genuine cream, such as Miss Gibbs's: how it was this morning in the udders of the large sleek beasts, as they stood lowing a patient entreaty under the milking-shed; how it fell with a pleasant rhythm into Betty's pail, sending a delicious incense into the cool air; how it was carried into that temple of moist cleanliness, the dairy, where it quietly separated itself from the meaner elements of milk, and lay in mellowed whiteness, ready for the skimming-dish which transferred it to Miss Gibbs's glass cream-jug.
It was a narrow skiff, about twenty feet long, into which an antiquated gasolene-engine had been placed, which caused the little pair of patched-up paddle-wheels to beat the water with a great deal of vehemence and send the open skimming-dish over the water at a delightfully progressive rate of speed.
That unshaken patriot still appears in the same kind of scratch perriwig, skimming-dish hat, and slit sleeve, which were worn five-and-twenty years ago, and has invariably persisted in this garb, in defiance of all the revolutions of the mode.
"are you not afeard of these wild men with their naked knees, and of this nut-shell of a thing, that seems bobbing up and down like a skimming-dish in a milk-pail?" "No no madam," answered Jeanie with some hesitation, "I am not feared; for I hae seen Hielandmen before, though never was sae near them; and for the danger of the deep waters, I trust there is a Providence by sea as well as by land."
Put the milk into a large tub, warming a part till it is of a degree of heat quite equal to new; if too hot the cheese will be tough. Put in as much rennet as will turn it, and cover it over; let it stand till completely turned, then strike the curd down several times with the skimming-dish, and let it separate, still covering it.
She put her rennet into the butterpan, and her skimming-dish into the cheese-tub. She gave the curds to the hogs, and put the whey into the vats. She put her little knife out of her pocket for fear it should cut love, and would not stay in the kitchen if there was not an even number of people, lest it should break the charm.
Take six Quarts of new Milk, and a Pint of Cream, put it together with a Spoonful of Rennet just warm, and let it stand till the Curd is come; then lay a Cloath in your Cheese Vat, and with a Skimming-Dish cut out the Curd, and lay it in the Vat till it is full, turning your Cheese-Cloath over it; and as the Curd settles, lay more on, till you have laid on all.
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