sort of food, prepared of curdled milk, purged from the serum or whey, and afterwards dried for use.

Physicians condemn the too free use of cheese, by reason it loads the stomach when new, and heats and inflames when old.

Every country has its places noted for this commodity: Thus Chester and Gloucester-cheese are famous in England; and the Parmesan cheese is in no less repute abroad, especially in France. This sort of cheese is entirely made of sweet cow's milk: But at Rochefort in Languedoc, they make cheese of ewe's milk; and in other places, it is usual to add goat or ewe's milk, in a certain proportion, to that of cow's.

There is likewise a kind of medicated cheese, made by intimately mixing the expressed juice of certain herbs, as sage, baum, mint, &c., with the curd, before it is fashioned into a cheese. The 100 weight of cheese pays on importation, 1s. 3½d. and draws back, on exportation, 1s. 1½d. at the rate of 6s. 8d. The cheese of Ireland is prohibited to be imported.

Cheese-bunnet, in botany. See Gallium.

Chegford, a market-town of Devonshire, about thirteen miles west of Exeter: W. long. $40^\circ$, N. lat. $50^\circ 40'$.

Cheiranthus, in botany, a genus of the tetradynamia filiflora clas. The germen has teeth-like glands on each side; the calyx is clove, and consists of two small leaves, gibbous at the base; and the seeds are plain. There are thirteen species, only two of which are natives of Britain, viz. the cheiri, wall-flower, or wild cheiri; and the tricupidatus, or sea stock-gillyflower. The leaves of the wall-flower are said to be cordial, anodyne, aperient, and emmenagogue; but are wholly neglected in practice.