The red smooth moist coated, and tight pressed, square edged
Cheese, are better than white coat, hard rinded, or bilged; the inside
should be yellow, and flavored to your taste. Old shelves which have
only been wiped down for years, are preferable to scoured and washed
Deceits are used by salt-petering the out side, or colouring
with hemlock, cocumberries, or safron, infused into the milk; the
taste of either supercedes every possible evasion.
_Eggs_--Clear, thin shell'd, longest oval and sharp ends are best; to
ascertain whether new or stale--hold to the light, if the white is
clear, the yolk regularly in the centre, they are good--but if
otherwise, they are stale.
The best possible method of ascertaining,
is to put them into water, if they lye on their bilge, they are _good_
and _fresh_--if they bob up an end they are stale, and if they rise
they are addled, proved, and of no use.