The Fourth Part of the Prosperity of Germany

resists most strongly all putrefaction usually found in cheeses, condenses the cheeses, and prevents the fermentation that causes cheeses to become dilated, spongy, and porous. Thus, they are condensed and remain free and safe from all rot. A cheese brought to this perfection therefore deservedly excels among all others and is extolled by the praise of those ancient verses:

That is to say, it must not be "Argus" many-eyed, nor stingy like "Largus", nor hairy and weeping like "Magdalena", not grey like "Mathusalem", not light/empty like "Habacuc", nor full of foul holes and putrid ulcers like "Lazarus". If a cheese lacks these vices, it is worthy to enjoy the title of goodness, just as those do which are made with the aid of Spiritus Salis. Make such a one for yourself, and make a trial to see if it will not satisfy you with its sweet flavor above all others.

Such cheeses are never corrupted; they never become stringy, soft, holey, or wormy. Spiritus Salis poured into the holes of any sheep or cow cheese either kills all the worms or forces them to vanish by leaping out; it contracts the holes and changes bad cheeses into good ones, which I myself have tested.

Thus you have learned, friendly Reader, in what manner you may prepare a broth suitable for fish and meats, as well as a good and durable cheese: it remains that from what follows