Cream Cheese.—Take twelve quarts of new milk and a quart of cream, put them together with two spoonfuls of rennet (or less according to its strength) just warm; and when it has stood till the curd has come, lay a cloth in the vat (which must be made of a proportioned size for the cheese) cut out the curd with a skimming dish, and put it into the vat till it is full, turning the cheese-cloth over it; and as the curd settles, lay more on till you have laid on as much as will make one cheese. When the whey is drained out turn the cheese into a dry cloth, and then lay a pound weight upon it; at night turn it out into another cloth, and the next morning salt it a little; then having made a bed of nettles or ash-leaves to lay it on, cover it with the same, shifting it twice a day, for about ten days, when it will be fit for sale.