It is brisk and pleasant, and
continues good several months.
Potato cheese is much sought after in various parts of Europe. I do
not know whether it is worth seeking after, or not. The following is
the receipt for making:--Select good white potatoes, boil them, and,
when cold, peel and reduce them to a pulp with a rasp or mortar; to
five pounds of this pulp, which must be very uniform and homogeneous,
add a pint of sour milk and the requisite portion of salt; knead the
whole well, cover it, and let it remain three or four days, according
to the season; then knead it afresh, and place the cheeses in small
baskets, when they will part with their superfluous moisture; dry them
in the shade, and place them in layers in large pots or kegs, where
they may remain a fortnight. The older they are, the finer they
become.
This cheese has the advantage of never engendering worms, and of being
preserved fresh for many years, provided it is kept in a dry place,
and in well closed vessels.
* * * * *
GENERAL MAXIMS FOR HEALTH.
Rise early. Eat simple food. Take plenty of exercise.
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