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$6 Goddess (she said,) fince poor Squalina more
Love, a Rondeau.
" While my refiftlefs troubled head,
Method of making Pramefun Cheese.?. A respectable corresponden communicates the folloving account of the method of making Parmesan cheese, in hopes it may prove useful for improving the quality of the checies of his country. The receipt was brought from Italy by Mr Arthur Young, well known for his labours in agriculture
Comunicated by and
hipteris The Lodifans chiefly loy grounds, and mostly watered. A dairy farm of 100 cows, makes daily a cheese of 70 lb or 75 lb. of 28 ounces. The cheeses in winter smailer, but better. The cows fed only four or five hours a day upon pasture, the rest on hay at home. Eighty cows for the dai.' Ty, 20 for calves, and the farm 1000 perticas of land, 800 of standing meadow, and 200 in corn and grafs. Rotation; the cows milked twice a day, and give, one with another, about 32 cocallis, of 30 oz. of milk. The evening's milk is put to the mornings. At 16 Italian hours or so in the morning, the evening and morning's milk, after being ikimmed, were put together into a boiler, 8 feet diameter at top, 5 feet 3 deep ; at the bottom, about 24 wide, about 272 cocalli, and put under it two faggots of wood, which made the milk rather more than lukewarm ; then the boil. er was withdrawn from the fire, and a ball of reinit about an ounce weight diffolved in the milk, túrning it in the hand in the milk; it was not sufficiently coagulated till about noon, being early in the Spring; but in Summer it is done in half or three quarters of an hour, but they then use half as much more rennit as was coagulated, so as to be taken in pieces from the surface of the boiler.
: The foreman with a stick that had 18 points, or rather 9 fmall pieces of wood fixed by their middle in the end of it and forming nine points on each side, began to break exactly all the coagulated milk, and continued to do so for more than half an hour, from time to time examining it to Tee its state. He ordered to renew the fire, and four fag. gots of willow branches were used ail at once. He turned the boiler, that the fire inight aft; and ihen the underman
began to work in the milk with a stick like the above, but with only four smaller sticks at the top, forming eight points, four at each ide, a span long each point. In a quarter of an hour, the foreman mixed in the boiler the proper quantity of saffron (about one third of an ounce) and the milk was all in knobs, and finer grained than before, by breaking continually. Every moment the fire was renewed or fed, but with a faggot only at a time, to keep it regular. The milk was never heaped much, nor does it hinder to keep the hand in it, to kuow the fineness of the grain, which felines, continually by the stick work of the underman. It is of the greatelt consequence to mind when the grains begins to take a copilence,. When it comes to this itate, the boiler is hurried from the fire, and the underman immediately takes out the whey, putting it into proper receivers. In that manner, the grain subsides at the bottom of the boiler, and leaving only in it whey enough to keep the grain covered a little, the foreman, extending himself as much as he can cover, and in a boiler, unites with his hands the grained milk, making like a body of paste of it; then, a large piece of linen is run by him under that body of paste, while another man keeps the four cormers of it, and the whey, is directly again put into the boiler, which facilitates the raising the palte, which is put for a quarter of an hour into the receiver, where the whey was in the linen: The boiler is then put on the fire to extract a poor cheese; after a quarter of an hour, the patte is put into a wooden form without top or bottom; a piece of wood like a cheese, put on the top of it, putting, and gradually increasing weights upon it; in the evening, the cheese fo fórmed is carried into the ware-house, where, after 24 hours, they begin to give the falt. It remains in that ware-house 15 or 20 days, but in Summer only from 8 to 12, where the cruit will be formed, when it is carried into another ware-house. They turn all the cheeses under six months every day, after that, once in 48 or 60 hours, keeping them clean, otherwise they acquire a bad smeld, diitinguished by the name of grained cheese. . Vol. I.
i na si ww HG Ite. ) Society for the Improvement of British Woola, su 17
"). Anotriu i deb In our third number, we had ocçafion to mention the patriotic exertions of Sir John Sinclair, for reitoring to Great Britain, its long lost fuperiority over other nation's, in respect to the quality of its wool. We are happy to add that the people in this country seem to be now so fully fensible of the benefits that may be derived from this article, that many patriotic individuals have eagerly inrolled their names as members of this patriotic fociety, and several towns and respectable corporations have contributedo liberally towards the same end. It will always afford as par. ticula: pleasure to mark the progress of improvement in this ranch ; and with that view, we fhall be careful to acquaint our readers with such transactions of this fociety as have a claim to attract the public attention, we2 = $0.
The first general meeting of this fociety was held at Edinburgh on Monday the 31st of January, At this meet, ing, among other specimens of fine woollen manufactures of Scotland, was produced three shauls, one made of the best English worsted that could be obtained, one made of fine Spanith wool, and one made of Shetland wool, all manu: factured by the same perfon, and treated in every refped alike, to afford a fair comparative trial of the quality of thefe kinds of wool respectively. The gentlemen there met were unanimously of opinion, that in respect of softgels as well as of pure whiteness, the Shetland wool exceeded both the others in a very high degree, though the manufacturer owned, that the wool of which this Thaul was made, bad. not been properly forted, much coarse wool being intermixed among the fine ; and that if it had been properly .. forted, the quality of the stuff would have been greatly fuperior to what this was.
After a full. examination of the specimens offered, and a
free difscussion of many interesting particulars connec-
That the establishment of a fociety for the Improvement of British Wool, is one of the most likely means of promoting the commercial interests, and permanent profperity of these kingdoms. 762. That the Meeting here assembled, and those for whom they are empowered to act, together with such other perfons, whether in Great Britain and Ireland, or its dependen. cies, as are willing to co-operate with thein, will constititute a Society for that fole purpose, either to act separately, or in conjunction with other societies of a fimilar nature, as may be thought most adviseable.
3. That the important objects of the inftitution be respectfully laid before his majesty, by the chairman, in name of the Society, in full confidence, that a Sovereign, whose attention to the welfare and happiness of his subjects is so well known, will be graciously pleased to take this fociety under his royal protection.
154. That application be made to his Royal Highness the Prince of Wales, that he will honour this inftitution by accepting the office of being Patron of the Society; and that the Chairman be also requested to make that application to his Royal Highness, in their name.'! . ; *195:1-That the affairs of the Society be conducted by a Board of Directors; consisting of a Chairman, deputy Chair