 | Repertory of arts, manufactures and agriculture - 1794 - 514 pages
...for making it. The following is the receipt. Take the nights cream, and put it to the morting's new milk,, with the rennet; when the curd is come, it is not to be broken, as is done with other cheefes, but take it out with a foil-difh altogether, and place it in a fieve to... | |
 | Thomas Wedge, Board of Agriculture (Great Britain) - 1794 - 476 pages
...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, and place it... | |
 | 1796 - 512 pages
...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, and place it in... | |
 | James Donaldson - 1796 - 446 pages
...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, and place it... | |
 | 1796 - 524 pages
...The following is the receipt : — " Take the night's cream, and put it to the morning's new rr.ilk, 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-dilh altogether, and place it in... | |
 | 1798 - 390 pages
...have been expended on 20 of cheefe. To make cheefe in the Stilton way: " Take the night's " cream and put it to the morning's 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 flcimming difh " altogether, and put... | |
 | Encyclopaedia Perthensis - 1807 - 900 pages
...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, ,1 celebrated philotophfr of... | |
 | John Britton, Edward Wedlake Brayley - 1807 - 910 pages
...morning's new milk, add the skimmed cream of the preceding evening's milking, with a proper quantity of rennet. When the curd is come, it is not to be broken in the usual way of making other cheese, but it should be taken out carefully, and placed in a sieve... | |
 | John Redman Coxe, Thomas Cooper - 1812 - 516 pages
...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, and place it in a sieve to... | |
 | William Humphrey Marshall - 1815 - 676 pages
...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, and place it in... | |
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Take the night's cream, and put it to the morning's new milk, with the rennet ; when the... 
