3. Fresh boiled, and coagulated with beer, which is called ölost.
4. Sour milk, deprived of its cream, and capable of being cut.
5. Sour milk eaten with its cream.
6. Butter, made, as usual, of cream shaken till its oily part separates and floats.
7. Butter-milk, what remains after the butter is made.
8. Cheese, made of fresh milk heated, coagulated with calves' rennet, then deprived of its whey and dried.
9. This whey being boiled, the scum which rises is repeatedly collected, and called walle.
10. The remaining whey is used instead of milk or water in making bread.
11. The same fluid kept for a long time till it becomes viscid, is preserved through the winter, and called syra.