a town of England, in Huntingdonshire, 75 miles from London, south-west of Yaxley, on the Roman highway from Caster to Huntingdon, called Ermine-street, some parts of which, in this neighbourhood, appear still paved with stone. This place is famous for cheese called English Parmesan, which is generally kept till it is old before it is brought to table, and even the process of decay is accelerated by various means, to render it agreeable to a vitiated taste. For making Stilton cheese, the following receipt is given in the first volume of the Repository of Arts and Manufactures:

"Take the night's cream, and put it to the morning's new milk, with the rennet; when the curd is come, it is not to be broken, as is done with other cheeses, but take it out with a soil-dish altogether, and place it in a sieve to drain gradually; and as it drains, keep gradually pressing it till it becomes firm and dry; then place it in a wooden hoop; afterwards to be kept dry on boards turned frequently, with cloth binders round it, which are to be tightened as occasion requires, and changed every day until the cheese become firm enough to support itself; after the cloth is taken off, the cheese is rubbed every day all over, for two or three months, with a brush; and if the weather be damp or moist twice a-day; and even before the cloth is taken off, the top and bottom are well rubbed every day."