diff --git a/irish_cheddar.tex b/irish_cheddar.tex
index b89e4a2..dbe708b 100644
--- a/irish_cheddar.tex
+++ b/irish_cheddar.tex
@@ -3,17 +3,9 @@
 %
 \documentclass[rowheight=4pt]{cheese}
 
-%\def\salt{1 tablespoon}
-%\def\whiskeyOne{\quarter cup}
 %\def\whiskeyTwo{1\threequarter cups}
-%\def\weightOne{10 pounds}
-%\def\weightTwo{15 pounds}
 
-\def\salt{2 tablespoons}
-\def\whiskeyOne{\half cup}
 \def\whiskeyTwo{3\half cups}
-\def\weightOne{20 pounds}
-\def\weightTwo{30 pounds}
 
 \cheeseName{Irish Cheddar}
 \cheeseCulture{Mesophilic}{Single dose}{83}
@@ -37,15 +29,15 @@
 \cheeseStepNoTemp{Dripping     }{10 minutes   }{Place colander into pot.}
 \cheeseStepNoTemp{Flipping slab}{1 hour       }{Every 15 minutes.       }
 \cheeseStepNoTemp{Milling      }{1 inch strips}{Put strips in a bowl.   }
-\cheeseStepNoTemp{Salting      }{\salt        }{ }
-\cheeseStepNoTemp{Whiskey      }{\whiskeyOne  }{Toss gently with hands. }
+\cheeseStepNoTemp{Salting }{ }{\half tablespoon / gallon.}
+\cheeseStepNoTemp{Whiskey }{ }{\quarter cup / gallon. Toss gently with hands.}
 
 \section{Press}{2}
-\cheeseStepNoTemp{\weightOne}{1 hour  }{ }
-\cheeseStepNoTemp{\weightTwo}{12 hours}{ }
+\cheeseStepNoTemp{ }{1 hour  }{5 pounds / gallon.}
+\cheeseStepNoTemp{ }{12 hours}{7.5 pounds / gallon.}
 
 \section{Rind}{4}
-\cheeseStepTemp  {Soaking   }{8 hours   }{Room}{\whiskeyTwo { whiskey.}}
+\cheeseStepTemp  {Soaking   }{8 hours   }{Room}{\threequarter cups whiskey / gallon.}
 \cheeseStepTemp  {Air Drying}{1 - 2 days}{Room}{ }
 \cheeseStepNoTemp{Waxing    }{\gray     }{ }
 \cheeseStepTemp  {Aging     }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ }