Rush Cheese Recipe

Take a quart of cream, put to it a gill of new milk; boil one half of it

and put it to the other; then let it stand till it is of the warmth of

new milk, after which put in a little earning, and, when sufficiently

come, break it as little as you can; put it into a vat that has a rush

bottom, lay it on a smooth board, and turn it every day till ripe.

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