A Sage Cheese in Figures.—To do this you must be provided with two cheese vats of the same size, and the milk must be set to turn in two different vessels; one part with plain rennet only and the other with rennet and sage juice. These must be made as you would do two distinct cheeses, and put into the presses at the same time. When each of these cheeses have stood in the press for half an hour, take them out, and cut some square pieces or long slips out of the plain cheese, and lay them by on a plate; then cut the same number of pieces out of the sage-cheese of the same figure and size, and immediately put the pieces of the sage cheese into the places that you cut out of the plain cheese, and the pieces cut out of the plain cheese into the places cut out of the sage cheese. For this purpose you must have a tin plate made into figures of several shapes, by which they cut out the pieces of the cheeses so exactly, that they fit without any trouble. When you have done this, put the cheeses into the presses again, and manage them like other cheeses. By this method and contrivance you will have one sage cheese with white or plain figures in it, and another, white cheese, with green figures. Great care must be taken that the curd is very equally broke, and also that both the cheeses are pressed as equally as it is possible before the figures are cut out, otherwise, when they come to be pressed for the last time, the figures will press unequally, and lose their shapes. These cheeses should be made not above two inches thick; for if they are thicker it will be more difficult to make the figures regular. After they are made, they must be frequently turned and shifted on the shelf, and often rubbed with a coarse cloth. They will be fit to cut in about eight months.