on all sides.  These are two modes of salting cheese; one by mixing it in the curd while in the tub, after the whey is out, and the other by putting it into the vat and crumbling the curd all to pieces with it, after the first squeezing with the hands has dried it.  The first method appears best on some accounts, but not on all, and therefore the custom of the country must direct.  Put a board under and over the vat, and place it in the press; in two hours turn it out and put a fresh cheese-cloth; press it again for eight or ten hours; then salt it all over, and turn it again in the vat, and let it stand in the press fourteen or sixteen hours, observing to put the cheese last made undermost.  Before putting them the last time into the vat, pare the edges if they do not look smooth.  The vat should have holes at the sides and at bottom, to let all the whey pass through; put on clean boards, and change and scald them.

546.  To preserve cheese sound

Wash in a warm whey, when you have any, wipe it once a month, and keep it on a rack.  If you want to ripen it, a damp cellar will bring it forward.  When a whole cheese is cut, the larger quantity should be spread with butter inside, and the outside wiped to preserve it.  To keep those in daily use moist, let a clean cloth be wrung out from cold water, and wrapt round them when carried from the table.

547.  To make cream cheese

Put 5 quarts of strippings, that is, the last of the milking, into a pan, with 2 spoonsful of rennet.  When the curd is come, strike it down two or three times with the skimming-dish, just to break it; let it stand two hours, then spread a cheese-cloth on a sieve, put the curd on it, and let the whey drain; break the curd a little with your hand, and put it into a vat with a 2 lb weight upon it; let it stand twelve hours, take it out, and bind a fillet round; turn every day till dry, from one board to another, cover them with nettles or clean dock leaves, and put between two pewter-plates to ripen.  If the weather be warm, it will be ready in three weeks.

548.  Elegant and ingenious arts, &c.

Accomplishments.—­These are very desirable for the household, because the inmates are made happier by refined and ingenious arts and pursuits, and are fitted to improve the taste of others.  Children and young persons, of both sexes, should learn as many of these arts as they possibly can without neglecting duties.  Pleasant modes of employing leisure hours save people from many temptations, and add much to the happiness of life.

549.  Grecian painting

Grecian painting is the art of imitating oil paintings.  This truly beautiful imitation, if well done, is so perfect that none save connoisseurs can discern, at sight, the difference.

Engravings best suited to this style of painting are mezzotint or aquatint, though fine lithographs are used.