pressed for one week; during which it ought to be turned every day: at the expiration of that period, it must be removed to a dry place, and shifted every other day, till it be ready for use.
Hafod Toasting Cheese, is prepared by warming new milk above the natural temperature; after which the rennet is added. As soon as the curd is come, it must be completely drained of the whey, and afterwards scalded with this liquor. The curd is now to be pressed in the cheese-mould, in order to render it as dry as its nature will admit; when it is broken into small pieces by the hand, and seasoned with a proper quantity of salt. Now it is again submitted to the press, and treated in the usual manner.—This process, though more simple than that pursued in Gloucestershire, produces a toasting cheese, little inferior to that prepared in the latter county.
CHEMISTRY.—Under this head we have to add a late publication which, we understand, possesses considerable merit; though we have not had leisure to examine its contents. Being an introductory book to this science, it is entitled "Elements of Chemistry," by J. Murray, 8vo. vol. i. pp. 332, and vol. ii. pp. 360. Edinburgh and London, 1801.
CHICKEN-POX, or Swine-Pock, Varicella, is a disorder in itself of so little consequence, that we should not have mentioned it, if this affection were not frequently confounded with the Small Pox.
The chicken-pox generally appears without any previous illness; though, in some cases, chillness, cough, loss of appetite, and a slight fever, precede it, for two or three days. On the first appearance of the eruption, the pustules are of a reddish hue; and, on the succeeding day, small vesicles are formed at the top of the former, containing a colourless, or sometimes yellowish, watery fluid. On the third day, the pocks arrive at maturity; after which they gradually die away, leaving a slight scab, which, however, does not extend to the true skin, and produces no mark. This cutaneous affection is seldom attended with serious indisposition, so that medicines are but conditionally required, and often unnecessary.—A few drops of antimonial wine may, nevertheless, be advantageously given, in order to excite a more speedy and uniform perspiration, and consequently to promote recovery.
CHOCOLATE-TREE, or Cacao-tree, Theobroma Cacao, L. is a native of the West Indies, and South America, attaining the height of from 15 to 20 feet: it produces small pale-red flowers, that are succeeded by pods, containing several seeds, or nuts.
From this fruit, and not from the Cocoa-nuts (as we have been misled to state in the article Cocoa) is prepared the favourite beverage, known under the name of Chocolate. The Cacao-nuts are first gently parched, in an iron vessel over a fire, with a view to separate their external covering more easily: the kernel is then triturated on a smooth warm stone; a little anotta is added, and, with the aid of a small quantity of water, the whole is formed into rolls or cakes, weighing about one pound each.—For an account of the manner, in which these cakes are reduced to a liquid state, the reader will consult vol. i. p. 520.
CLARIFICATION.—The va-
