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Marigold Cheese

An English recipe for making this old-fashioned favorite starts: "Mix the new milk of 7 cows with the cream from the milk of 7 more cows. Heat 1 gallon of water scalding hot, add 3 or 4 handfuls of Marigolds bruised a little, strain it into the tub containing the milk and cream, and put in some rennet, but not sufficient to make it very hard."

Since nobody but Messrs. Borden and Sheffield or your local dairy can afford to keep 14 cows in these days of drought there's no use going on with this.