Rush Cream Cheese
To a quart of fresh cream, put a pint of new milk warm enough to make the cream a proper warmth, a bit of sugar and a little rennet.
Set near the fire till the curd comes, fill a vat made in the form of a brick, of wheat straw or rushes sewed together. Have ready a square of straw, or rushes sewed flat to rest the vat on, and another to cover it; the vat being open at top and bottom. Next day take it out, and change it as above to ripen. A half pound weight will be sufficient to put on it.