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Bath Cream Cheese

To any quantity of milk, warm from the cow, add a third of the quantity of warm water, a pint of cream, and about two table-spoonfuls of rennet to each three gallons of milk; cover it over and let it stand. When turned, break the curd, and put it in a cheese-cloth on a sieve to drain off the whey; take it out, wash it in cold spring water, and again drain. This must be done three times; the third and last time, in order to get rid of the whey effectually, hot water should be used, and the curd should then be drained and put into the press for six or eight hours. Probable cost of the milk and cream, 2s. per gallon.