It is to be noted, that the Bag of the Calf, which is the part that receives the Milk, is so disposed, as to change the Milk into Curd, as soon as it is received into it; and the Curd, which is found in it, partaking of that quality of the Bag, which disposes it to harden the Milk; these are therefore to be preserv'd for the same use, when we employ common Milk to be made into Curd: but as the Calves Bag is warm, when it naturally receives the Milk from the Cow, and it then curdles in it; so, when we want to set or turn Milk, for Cheese or other use, we must have the Milk warm as one may guess the Body of the Calf was, and the Milk was likewise, when the Calf receiv'd it from the Cow. There is great danger if the Milk be too hot when the Rennet is put to it, for then it sets or turns to Curd very quick, and the Cheese will be hard; but it is good to let the Milk be of such a warmth as not to come too soon, as it is called in the Dairies, but to have it of such a warmth, as to let the Curd set easily, and come moderately, for the quicker the Curd comes, the harder it is, and the harder the Curd is, the harder is the Cheese. Again, we must have some regard to the Pasture where our Cows feed; those that feed in rank Grass have more watery parts in their Milk than those Cows which feed on short Grass: and sometimes, as I have observed before, in my other Works, the Cows feed upon Crow Garlick, or the Alliaria, or Sauce alone, or Jack in the Hedge, or Goose-grass, or Clivers, or Rennet Wort, and their Milk will either be ill tasted, or else turn or curd of itself, altho' the Cow has had a due time after Calving; and if the Goose-grass or Clivers happen to be the occasion of the turning of the Milk, then a less quantity of Rennet should be used: for the only use of Rennet is to fix the Milk, and turn it to Curd, and if already there is near an equivalent for Rennet in the Milk, by the Cow's eating such Herbs, then a little of it will do. But as I have observ'd above, where Cattle feed upon long rank Grass, the Milk is watery, and does not contain two thirds of the Cream, or Richness that there is in the same quantity of Milk from Cows fed upon short fine Grass: So that if one was to make Cheese, one would chuse the Milk of Cows that fed upon the purest fine Grass. Here the Milk would be rich, and if the Rennet is good and well proportion'd, the Cheese will be so too. It is to be observ'd likewise, that when Cows feed upon such Weeds as I have mention'd, I mean the Clivers, which turn their Milk, the Curd is always hard and scatter'd, and never comes into a Body, as the pure Milk will do that is set with Rennet, and consequently the Cheese will be hard. There is one thing likewise to be taken notice of, with regard to the Rennet, that as the Bag, of which it is made, happens to be good, so is the Rennet good in proportion. I mean the Bag is good when the Milk of the Cow, that suckled the Calf, is good; for