 | Thomas Wedge, Board of Agriculture (Great Britain) - 1794 - 476 pages
...me from one of his tenants, who was among the firft for making it. The following is the receipt. " Take the night's cream, and put it to the morning's " new milk, with the rennet; when the curd is come, " it is not to be broke, as is done with other chcefes; but . " take it out with a foil-dim altogether,... | |
 | 1796 - 512 pages
...from one of his tenants, who was among the firft for making it.— The following is the receipt :— " Take the night's cream, and put it to the morning's new milk, with the rennet ; when the curd is come, it is not to be broke, as is done with other cheefes ; but take it out with я foil-dilh altogether,... | |
 | James Donaldson - 1796 - 446 pages
...them, as practifed in Leicefterfhire, and as defcribed in the Agricultural Report of that, county : " Take the night's cream and put it to the " morning's new milk with the rennet; when " the curd is come, it is not to be broke, as is " done with other cheefes ; but take it out with " a foil-difh altogether,... | |
 | 1796 - 982 pages
...and cutaneeus diforders ; it is alio ufeful for the fcroful worms. RECEIPT FOR MAKING STILTON CHEESE. TAKE the night's cream, and put it to the morning's new milk, w rennet ; when the curd is come, it is not to be broke, as is done witb chtefes ; but take it out... | |
 | Encyclopaedia Perthensis - 1807 - 900 pages
...loliowinp receipt in the firft vcilume of the Repyitirj nf Arts and Mamtfiitfurrj : Take the night/s cream, and put it to the morning's new milk, with the rennet ; when the curd is come, it is not to be -broken, as is done with other cheeks, Kit lake it Out with a foil-did) alSTILPO,... | |
 | John Redman Coxe, Thomas Cooper - 1812 - 516 pages
...for me from one of his tenants, who was among the first for making it. The following is the receipt. Take the night's cream, and put it to the morning's new milk, with the rennet ; when the curd is come, it is not to be broken, as is done with other cheeses, but tak« it out with a soil-dish altogether,... | |
 | William Humphrey Marshall - 1815 - 676 pages
...me from one of his tenants, who was among the first for making it. The following is the receipt. " ' Take the night's cream, and put it to the morning's new milk, with the rennet ; when the curd is come, it is not to be broke, as is done with other cheeses ; but take it out with a soil-dish altogether,... | |
 | 1819 - 440 pages
...the water should be renewed each day during; that time. • ' \j 320. Method of making Silton Cheese, Take the night's cream, and put it to" the morning's new milk, with the rennet ; when the curd is come, it is not to be broken, as is done with other cheeses, but take it out with a soil dish altogetheiy... | |
 | Maria Eliza Ketelby Rundell - 1819 - 430 pages
...days, but the water ehoi'ld be renewed each day during that time. 320. Mtthod of making Stilton Cheese. Take the night's cream, and put it to the morning's new milk, with the rennet ; when the curd is come, it is not to be broken, as is done with other cheeses, but take it out with a soil dish altogether,... | |
 | Maria Eliza Rundell - 1837 - 596 pages
...as are the shape of an olive, and of the most fragrant smell. 785. Method of making Stilton Cheese. Take the night's cream, and put it to the morning's new milk, with the rennet ; when the" curd is come it is not to be broken, as is done with other cheeses, but take it out with a soil dish all together,... | |
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... a sieve to drain gradually; and, as it drains, keep gradually pressing it till it becomes firm and dry; then place it in a wooden hoop ; afterwards to be kept dry on boards, turned... 
