Cheese Made From Potatoes

A Foreign pa]er says that r.heese is madefrom potatoea in Thuringia and iSaxony in the inanner below. Possibly the proeesR inay be linind worth trying, il' not profitable in this country. After having collected a quantity of potatoes of good quality, giving the preíerence to a large, white kind, tlipy are lxilel in a caldron, and after beeoming coo] they are peeled and rednced to a pulp, either by means of a grater or mortal. To five pounds of this pulp, which ought to be as equal as possible, is addel one pound of sour inilk and the neeessary quantity of salt. The wliole is kneaded together and the mixture covered up and allowed to lie for three or four days, according to the season. At the end of this time it i kneaded anéw, ind the checses aro placed in little baskets, when the superrluous moisfciire escapea. They are then allowed to dry n the shade, and placed in layers in arge vessels, where they must remain !or fifteen days. The older the cheeses are the more their quality improves. Three kinds are made. The first and most common is made as detailel above, he seconed, with four parts of potaoes and two parts of curdled rnilk; he third, with two purts of potatoes md four parta of cow or ewe milk. fhese cheesea have this advantage over ithftr kinds, that they do not engender wonuB, and keep fresh for a nuniber of 'ara, provided thy are placed In a dry ■Itttfttloa and tu wáll-fli! rml.