ing up the Chimney, and force it through the Hole into the Clofet. The Smoke is carried off again by another Hole in the Funnel of the Chimney above the faid Stopper, almost at the Cieling, where it vents it felf. The upper Hole must not be too big, because the Closet must be always full of Smoke, and that from Wood Fires, for Coal, or Turf, or Peat Smoke, I apprehend will not do fo well. The Manner of Salting is no other than as we falt Meat in common; fometimes they use our Newcastle Salt, or St. Ubes, or Lisbon Salt, and a Salt that's made at Nuremberg (not fo good as Newcastle) made from Salt Springs; in thofe Parts they do not falt their Bacon or Beef fo much as we do in England, because the Smoke helps to Cure, as well as the Salt; for I have seen when dry'd Flesh hath not hang'd long enough in the Smoke, it would be green within, when if it had hung its Time, it would have been red quite through; for as the Smoke penetrates, it cures the Flesh, and colours it red without any Salt-Petre, or any other Art. As to the Feed of their Swine, I faw no difference between their Feed and ours

here; if any have the Preference, I believe the English, and our Bacon would be full as good, if not better than the Weftphalia, if cured alike.

I have here above answered thy Defire, and wifh it may be approved by our Bacon Makers; for the Bacon will not only be not fo falt, but relish better every Way,

Thy Friend,

John Warner.

There

There is one thing which I cannot help mentioning to you before I conclude this long Letter, and that is the Method of making the famous Stilton Cheefe, which all that tafte it allow to be fuperior to every other Cheefe, either of foreign or English Make..

This fort of Cheese, in my Opinion, is far before the Chedder, or other rich Cheefes. The Excellence of it seems chiefly to depend upon the Management in the Dairy, rather than upon the fort of Grafs or Soil; for I have eaten Cheese made by the Stilton Receipt, at a Place near Nottingham, which came fo near it in Perfection, that it would puzzle a good Tafte to difcover, whether it was not Stilton Cheese, and I conceive the Receipt will not be unacceptable; for I find that in our happy Country, the People have not always a right Method of fhewing its Beauties; for I obferve, where you have the best Fish in plenty, you have the worft Sauce; where you have the best Ground and the best Cattle, you have the worst Dairies; and like a Mine of rich Metal, 'tis often loft for want of Knowledge or good Management.

I wish, tho' you do not keep many Cows, you will begin in your Country to follow the Receipt I fend you, which was communicated to me from another Correfpondent, who figns himself A. B. and to whom I am much oblig'd for several very inftructive Hints. For tho' your Number of Cows may not perhaps furnish you with the fame Quantity of Milk which is mentioned in the Receipt, yet your Proportions may be the fame, and the Rule of Management may be the fame; and tho' a great Body in Cheese may afford fome more Richness than a fmall Quantity may do, yet you cannot help finding

I 3

finding an extraordinary Excellence in a small Cheese made after that Manner, preferable to all the Cheese made the common way.

Stilton is in Lincolnshire, in the Coach Road to Lincoln from London, where at the Sign of the Bell is much the best Cheese in Town; the Man of that House keeping ftrictly to the old Receipt, while others thereabouts feem to leave out a great part of the Cream, which is the chief Ingredient; but for all this, the Name this fort of Cheefe has got above others, makes it fell for

12 d. per Pound upon the Spot.

T

Receipt to make Stilton Cheefe.

AKE ten Gallons of Morning Milk, and five Gallons of fweet Cream, and beat them together; then put in as much boiling Spring-water, as will make it warmer than Milk from the Cow; when this is done, put in Runhet made ftrong with large Mace, and when it is come (or the Milk is fet in Curd) break it as fmall as you would do for Cheefe-Cakes; and after that falt it, and put it into the Fatt, and prefs it for two Hours.

Then boil the Whey, and when you have taken off the Curds, put the Cheese into the Whey, and let it ftand half an Hour; then put it in the Prefs, and when you take it out, bind it up for the firft Fortnight in Linen Rollers, and turn it upon Boards for the first Month twice a Day.

You may fee that I have not fpared Paper, to give you the best Inftructions I can towards your Enjoyment of a Country-Life I am perfuaded true Contentment lies in Retirement;

for

for I am fure, as I have experienced, there is no fuch thing in the Publick; no, not among those who poffefs the greatest Riches: Ambition is crowded with Inconveniencies, either with vain Hopes, or Envy; whilst a Man, who enjoys Country Retirements feasts himself with Health and quiet Thought.

In my next I fhall give you an Account of the Profits you may expect from the remaining fixty Rods of Ground, which I defign for a Kitchen Garden.

CHAP. V.

Rules for Methodizing and Afforting a Parcel of Ground containing Sixty Rods, for the Ufe of a Family of Seven or Eight Perfons, or for providing a KitchenGarden with Neceffaries for Twenty or Thirty in Family; in a fecond Letter to Mr. A. B. to finish the Improvement of one Acre of Ground, with a particular Account of the fure Method of Raifing MUSHROOMS as they do in France.

SIR,

Acc

Ccording to my Promise I here send you an Account of the Advantage you may reap from the Sixty Rods of Ground which I left undirected in my former Letter, by difpofing it after the manner of a Kitchen-Garden.

Among the many I have convers'd with, of all Nations, and all Degrees, I find one Humour generally prevails in Point of Gardening; which is, That the more profitable a Garden is, the more it is admir'd; and the End of making and keeping a Garden, is, (befides the Advantage it will bring to the Master of it) the Pleafure of having every Fruit and Herb brought freth to his Table.

In the Courfe of my Obfervations I have found this Defign carry'd to a great length in fome few Places; but on the other Hand, great Numbers have fail'd in the Execution of their Defign, either by over-cropping their Grounds, or by wrong proportioning their Quantities of

Herbs