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PoTATo CHEEsE.-Boil good white pota- toes; peel them, and when cold mash them until not the least lump remains To five pounds of this add one pint of sour milk. and as much salt as you think suitable Work it we'll, and cover It, letting It remain three or four days, according to the season; then knead it again,--make the cheese the slze you like, and dry them i'll the shade. Put them in layers in large pots, or kegs, and let them remain for fortnight. They will be good for years, if kept in close vessels in a dry place