INDEX.
- A.
- Annatto, [68]
- Arsmart, [95], [135]
- Alcaline, [127]
- B.
- Bulged Cheese, [58]
- Blister’d Ditto, [35]
- Blue-pared Ditto, [52], [85]
- Brine drippings, [43]
- Bull Cheese, [45]
- Breaking-curd, [48], [49], [86]
- Bitter Cheese, [95]
- Breeders of Cows, [101]
- Butter, [116]
- Brick-bat Cheese, [63]
- C.
- Curd, [14], [90]
- Cow described, [17]
- Curdly Cheese, [59]
- Cream Cheese, [64]
- Colouring Cheese, [66], [71]
- Cheese from poor Land, [88]
- —— from Clover, [94]
- —— from any Land, [79]
- Cheese-Powder, [56]
- Cheese Press, [98]
- Cheese Vats, [108]
- Centaury, [136]
- Cow-Bane, [138]
- Cow-Weed, [139]
- Chill Cheese, [31], [65]
- Cochineal, [72]
- Correspondence, [90], [109]
- Cheese Chamber, [104]
- D.
- Dry Cracks, [12], [59], [84]
- Dairy-women, [11], [15], [72]
- Dairying, [16]
- Dairy-Ground, [26]
- Drop-Wort, [140]
- Dairy-House, [122]
- E.
- Eyes in Cheese, [11], [32]
- F.
- Fermentation, [33]
- Fixt Air, [33], [34], [54], [94]
- Foul Air, [55], [93]
- Flavour, [104], [105]
- Frost, [64], [106]
- Flakey Cheese, [51], [66], [103]
- G.
- General quantity of Cheese, [21], [24]
- Green Whey, [52]
- H.
- Hove Cheese, [34], [54], [105]
- Husky Coated Cheese, [12]
- Harsh Air, [55]
- Hemlock, [136]
- Henbane, [137]
- Honey-comb Cheese, [33]
- J.
- Jointed Cheese, [53], [85]
- K.
- Kex, [139]
- L.
- Loose Cheese, [33], [35]
- M.
- Milk, [17], [18], [26], [98], [102]
- —— carried in Churns, [26], [84]
- Milk-warm, [28]
- Maw-Skin, [36], [41], [43]
- —— way to make them, [42]
- Marigold Cheese, [71]
- Meadow Sweet, [138]
- Mithridate, [140]
- N.
- Noxious Plants, [12], [95], [98]
- Night Shade, [137]
- Nitre, [56]
- P.
- Parsley Cheese, [67]
- Poisonous Plants, [95], [97]
- Pasturage, [13], [96]
- Penny-Cress, [140]
- Penny Wort, [140]
- Q.
- Quantity of Cheese from the same Milk, [8], [80], [92]
- Quantity of Cheese made, [22], [81]
- R.
- Rank Cheese, [12], [54], [55], [90]
- Rotten Cheese, [54]
- Rendling Milk, [27], [33], [42], [81]
- Running Streams, [22], [103]
- Runnet-Plant, [109], [110]
- Rib Wort, [135]
- Runnet to make, [43], [52], [110]
- S.
- Sweet Cheese, [51], [77]
- Spongy Cheese, [54]
- Split Cheese, [57]
- Salting in Milk, [28], [30], [58]
- Salting in Curd, [57]
- Spear-Grass, [111]
- Slip-Curd, [31], [35], [50], [61], [65]
- Sunk Cheese, [47], [89]
- Sunk coated Cheese, [59]
- Skimmed Cheese, [60], [61], [65]
- Sage Cheese, [71]
- Salutary Plants, [99]
- Saintfoin Grass, [100]
- Scalding Cheese, [107]
- Slip-coat Cheese, [62], [65]
- T.
- Time in Earning, [14], [31], [45], [47], [61]
- Tears, [32]
- Two-meal Cheese, [60]
- Turnip Butter, [121]
- W.
- Whey Springs, [11], [32]
- Warmth of Milk, [28], [29]
- Warming Milk, [30], [31]
- Warmth, [61], [103], [104]
- Washing Cheese, [105]
- White Whey, [52]
- Water-wort, [139]
ERRATA.
- Page 127 line 2d for Alclaine, read Alcaline.
- —— 127 line 9th for Alcalics, read Alcalies.
FOOTNOTES:
[1] By the Term Milk-warm, is not here to be understood, the Warmth that it has on coming from the Cow, as that varies according to the Heat of the Body of the Cow, at the Time of Milking, but a Warmth, a few degrees removed from Coolness; a degree of Warmth, in general well understood.
[2] Your Cheese will afterwards want a less quantity of Salt, than if none had been put in the Milk; enough to settle it, and make it firm in the Press, will be sufficient.
[3] This term, Tears, plainly indicates, that it has been usually understood in this light, being the Tears of the Eye.
[4] Synonimous Terms.
[5] A description of noxious Plants, will be found at the end of the Book.