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Cheese, Cream

Take some thick cream and tie it in a wet cloth. Stir a tea-spoonful of salt into every pint of cream. Hang it in a cool airy place for six or seven days, then turn it into a clean cloth, which must be put into a mould, and under a weight for about twenty-four hours longer, when it will be fit for use. It should be turned twice a day. Probable cost, cream, 1s. 6d. per pint.