To a gallon of new milk 2 quarts of sweet cream 2 or 3 spoonfulls of
quick runnet Stir it well together, let the curd when come into y^e
vate without breaking it will be all day filling, when in the vate let
it stand 2 or 3 days turning it twice a day salting it at each end
lightly and 2 hours after wipe off the salt with a dry cloth slip them
out w^{th}out breaking if tender bind them in cloths you must have your
milk only warm from the cow your cream cold run it in a paile just
washt with hot water turn not the vate till the next morning, if you
leave any salt on twill corrupt the cheese let them dry in a wet cloth
chang’d every morning when they are very hard spred sweet butter over
them, keep them in sweet wheat straw change them once a week.