To make a cheese in the style of Stilton cheese, only much better, take the new milk of seven cows, with the cream from the milk of seven cows. Heat a gallon of water scalding hot, and put into it three or four handfuls of marigolds bruised a little; strain it into the tub containing the milk and cream, and put to it some runnet, but not so much as to make it come very hard. Put the curd into a sieve to drain; do not break it all, but, as the whey runs out, tie up the cloth, and let it stand half an hour or more. Then cut the curd in pieces; pour upon it as much cold water as will cover it, and let it stand half an hour. Put part of it into a vat or a hoop nearly six inches deep; break the top of it a little, just to make it join with the other, and strew on it a very little salt; then put in the other part, lay a fifty-pound weight upon it, and let it stand half an hour. Turn it, and put it into the press. Turn it into wet clean cloths every hour of the day. Next morning salt it; and let it lie in the salt a night and a day. Keep it swathed tight, till it begins to dry and coat, and keep it covered with a clean cloth for a long time.
The month of August is the best time for making this cheese, which should be kept a year before it is cut.