turned and wiped every day. Lastly, it is then laid on straw, and kept rather warm, lest the rind should crack; and, when the rind begins to feel hard, its surface is rubbed over with butter, and the cheese is ready for the market. It is rather singular that, notwithstanding the pains taken to drain every drop of whey from the Cheshire cheese, its whey yields no butter, and is seldom made any use of except for feeding pigs. _Cheddar cheese_ is made like Cheshire, except that when the cheese is broken down to be resalted, before it is put in the cheese-press, the curd is crumbled, and four or five pounds of fresh butter are mixed with it. The cheese is then put in a cloth into the vat, and placed under the great press, where it remains only about a quarter of an hour, before it is turned and put into a clean cloth: this process is repeated three or four times; after which the cheese is wrapped in a very fine cloth, and has three or four other cloths wrapped round it. It is then put into the press, and remains there for forty-eight hours; after which it is taken from the press, washed in whey, and then laid on a shelf upon a clean cloth to dry. It is afterwards laid on a shelf without any cloth, and turned every day till it begins to ripen. The _Wiltshire cheeses_ are of four kinds: the thin, the thick, the loaf cheese, and the pine-apple, or net, cheese. The first two kinds are made nearly the same as the Gloucester cheeses; for which, indeed, they are frequently sold in the London markets. The principal difference in the manufacture consists in the curd, before it is scalded, being cut into dice of about an inch square each, and a thick layer of salt being thrown over them, which is said to harden the surface of the curd, and to prevent its buttery particles being washed away by the hot water. The curd is also put into the vat while it is as hot as the dairy-maid can handle it; and salt is strewed in between every layer. In all other respects, the manufacture of the cheese is exactly the same as in Gloucestershire till it is ready to be carried to the cheese-room, where it is either laid upon elder leaves or the shelves are washed over with their juice, in order to prevent the devastations of mites. The loaf cheeses are made the same as the others; but their vats are from ten inches to a foot in diameter, and six inches deep; and, when the curd is put into the vat, it is in four layers, with alternate thin layers of salt. These are what are generally sold in London as Wiltshire cheeses. The curd for the pine-apple cheese is prepared in the same way as the others; but, instead of being put into a vat and then into the cheese-press, it is put into a net with no other pressure than from the hand of the dairy-maid; who, however, prides herself on getting as much into the net as it can possibly hold. The net is then hung up in the cheese-room, and requires no further care.