Butter, Cheeſe, and Eggs.
WHEN you buy butter, truſt not to that which will be given
you to taſte, but try in the middle, and if your ſmell and taſte be
good, you cannot be deceived.
Cheeſe is to be choſen by its moiſt and ſmooth coat; if old
cheeſe be rough coated, rugged, or dry at top, beware of little
worms or mites. If it be over full of holes, moiſt or ſpungy, it
is ſubject to maggots. If any fat or periſhed place appear on the
outside, try how deep it goes, for the greater part may be hid
within.
Eggs, hold the great end to your tongue; if it feels warm, be
ſure it is new; if cold, it is bad, and ſo in proportion to the heat
and cold, ſo is the goodneſs of the egg. Another way to know
a good egg is, to put the egg into a pan of cold water; the freſher
the egg the ſooner it will fall to the bottom; if rotten, it will
ſwim at the top. This is alſo a ſure way not to be deceived.
As to the keeping of them, pitch them all with the ſmall end
downwards in fine wood-aſhes, turning them once a week end-
ways, and they will keep ſome months.