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Books Books 1 - 10 of 20 on ... superfluous moisture is allowed to escape. They are then allowed to dry in the....
" ... superfluous moisture is allowed to escape. They are then allowed to dry in the shade, and placed in layers in large pots or vessels, where they must remain for fifteen days. The older these cheeses are, the more their quality improves. Three kinds... "
The Skillful Housewife's Book: Or Complete Guide to Domestic Cookery : Taste ... - Page 122
by Mrs. L. G. Abell - 1852 - 8 pages
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New Monthly Magazine, Volume 33

Thomas Campbell, Samuel Carter Hall, Edward Bulwer Lytton Baron Lytton, Theodore Edward Hook, Thomas Hood, William Harrison Ainsworth - 1831
...fuur days, according to the season. At the end of this time it is kneaded anew, and the cheeses are placed' in little baskets, where the superfluous moisture...escape. They are then allowed to dry in the shade, and plaoed in layers in large pots or vessels, where they must remain for fifteen days. The older these...
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The Country Gentleman's Magazine

Simpkin, Marshall & Co - 1832
...four days, according to the season. At the end of this time it is kneaded anew, and the cheeses are placed in little baskets, where the superfluous moisture...where they must remain for fifteen days. The older those cheeses are, the more their quality improves. Three kinds of them are made. The first, which...
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The Court magazine and belle assemblée [afterw.] and monthly ..., Volume 20

Court magazine and monthly critic
...this time it ia kneaded again, and the cheese placed in little baskets, where superfluous moisture ia allowed to escape. They are then allowed to dry in...in large pots, or vessels, where they must remain tor fifteen days. The older these cheeses are the more their quality improves. Two kinds of them are...
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The Cottager's monthly visitor

1838
...season. At the end of this time it is kneaded anew, and the cheeses are placed in little baskets, when the superfluous moisture is allowed to escape. They...these cheeses are the more their quality improves. Three kinds of them are made. The first, which is the most common, is made according to the proportions...
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The Mechanics' Magazine, Museum, Register, Journal, and Gazette, Volume 28

Industrial arts - 1838
...season. At the end of this time it is kneaded a-new, and the cheeses are placed in little baskets, when the superfluous moisture is allowed to escape ; they...layers in large pots or vessels, where they must remain fifteen days. The older these cheese are the more their quality improves. Three kinds of them are made....
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Iron: An Illustrated Weekly Journal for Iron and Steel ..., Volume 28

Perry Fairfax Nursey - Industrial arts - 1838
...season. At the end of this time it is kneaded a-new, and the cheeses are placed in little baskets, when the superfluous moisture is allowed to escape; they...layers in large pots or vessels, where they must remain fifteen days. The older these cheese are the more their quality improves. Three kinds of them are made....
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The Farmers' Register, Volume 7

Edmund Ruffin - Agriculture - 1839
...cheeses are placed in little baskets, when ihe superfluous moisture is allowed to escape. They ore then allowed to dry in the shade, and placed in layers...these cheeses are, the more their quality improves. Three kinds of them are made. The first, which is the most common, is made according to the proportions...
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A second series of useful hints for labourers; selected from the ...

Society for improving the condition of the labouring classes - 1840
...season. At the end of this time it is kneaded anew, and the cheeses are placed in little baskets, when the superfluous moisture is allowed to escape. They...these cheeses are, the more their quality improves. Three kinds of them are made. The first, which is the most common, is made according to the proportions...
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The Quarterly Journal Of Agriculture

Willian Blaackwood aand Sons. Edinburgh - 1843
...or four days, according to the season. At the end of this time it is kneaded again, and the cheeses placed in little baskets, where the superfluous moisture...in large pots or vessels where they must remain for 15 days. The older these cheeses are the more their quality improves. Two kinds of them are made. The...
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The Home friend, a weekly miscellany of amusement and instruction

Society for promoting Christian knowledge - 1852
...At the end of this time, it is kneaded anew, and the cheeses are placed in little baskets, when íhe superfluous moisture is allowed to escape. They are...these cheeses are. the more their quality improves. Three kinds of them are made. The first, which is the most common, is made according to the proportions...
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