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POTATO CHEESE (a Saxon recipe)

Potato cheese is made thus in Saxony. Boil potatoes of the large white kind, and when cool peel them, and reduce them to a pulp by grating or pounding in a mortar. To every seven pounds of this pulp, add a pint of sour milk, and salt to taste. Knead the whole together, cover it up, and let it remain three or four days; at the end of which time, knead it again, form it into cheeses, and place the cheeses in small baskets to drain. Dry them in the shade, arranged in layers in pots. Potato cheeses are always much improved by keeping.