 | Society for the diffusion of useful knowledge - 1837 - 520 pages
...improving cheese is worth knowing. It is generally practised in Switzerland, where cheeses are kept stored for many years, and if they were not very salt...prey of worms and mites. A dry Stilton cheese may thus be much improved. The cheese trade is one of considerable importance. CHEESE-RENNET, a wild llower... | |
 | Encyclopedias and dictionaries - 1837 - 1040 pages
...improving cheese is worth knowing. It is generally practised in Switzerland, where cheeses are kept stored for many years, and if they were not very salt...prey of worms and mites. A dry Stilton cheese may thus be much improved. The cheese trade is one of considerable importance. CHEESE-RENNET, a wild flower... | |
 | 1837 - 1822 pages
...improving cheese is worth knowing. It is generally practised in Switzerland, where cheeses are kept stored for many years, and if they were not very salt and dry they would goon be the prey of worms and mites. A dry Stilton cheese may thus be much improved. The cheese trade... | |
 | Charles Knight - Great Britain - 1841 - 440 pages
...improving cheese is wortli knowing. Jt is generally practised in Switzerland, where cheeses are kept stored for many years, and if they were not very salt...prey of worms and mites. A dry Stilton cheese may thus be much improved. Dairy. The place where the milk of cows is kept and converted into butter or... | |
 | Daniel Pereira Gardner - Agriculture - 1846 - 898 pages
...knowing. It is generally practised in Switzerland, and cheeses are kept stored there for many years ; if they were not very salt and dry, they would soon...prey of worms and mites. A dry Stilton cheese may thus be much improved. CHEESE, EXPORTATION OF. The exportation of cheese to England is becoming very... | |
 | 1837
...improving cheese is worth knowing. It is generally practised in Switzerland, where cheeses are kept stored for many years, and if they were not very salt and dry they would Boon be the prey of worms and mites. A dry Stilton cheese may thus be much improved. The cheese trade... | |
 | Sarah Josepha Buell Hale - Canning and preserving - 1852 - 504 pages
...be advantageous for the parlor table. improving cheese, is generally practiced in Switzerland, where cheeses are stored for many years; and if they were...it should never, for new milk cheese, be more than blood-warm; be sure that your rennet is good, and do not use more than it requires to bring the curd.... | |
 | William Charles Linnaeus Martin - Cattle - 1852 - 182 pages
...improving cheese is worth knowing. It is generally practised in Switzerland, where cheeses are kept stored for many years, and if they were not very salt...prey of worms and mites. A dry Stilton cheese may thus be much improved. CHAPTER VI. IN entering upon the subject of the diseases of cattle, our plan... | |
 | William Charles Linnaeus Martin - Cattle - 1853 - 152 pages
...improving cheese is worth knowing. It is generally practised in Switzerland, where cheeses are kept stored for many years, and if they were not very salt...prey of worms and mites A. dry Stilton cheese may thus be much improved. CHAPTER VI. Is entering upon the subject of the diseases of cattle, our plan... | |
 | Daniel Pereira Gardner - Agriculture - 1854 - 890 pages
...knowing. It is generally practised in Switzerland, and cheeses are kept stored there for many years ; if they were not very salt and dry, they would soon be the prey of worms and mites. Л dry Stilton cheese may thus be much improved. CHEESE, EXPORTATION OF. The exportation of cheese... | |
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... water, and then laid in a cloth moistened with wine or vinegar, it gradually loses its saltness, and from being hard and dry, becomes soft and mellow, provided it be a rich cheese. This simple method of improving cheese is worth knowing. It is generally... 
