Charr, description, preparation, and uses of, [212]
Cheese, Stilton, how made, [92]
——, Cheshire, Wiltshire, and Gloucestershire, [92]
Cheese, Chedder, Cottenham, Bath, York, Lincolnshire, Dunlop, Parmesan, Gouda, Gruyere, Dutch, and green Swiss, [93]
Chinchilla, description of, and uses of fur, [60]
Civet, description of, how obtained, and uses of, [41]
Coal-fish, description of, how caught, and use of, [194]
Cochineal, description of, how obtained, value, and uses of, [233]
Cod, common, description of, fishery, and modes of curing, [189]
——, use of air-bladder or sounds, tongue, liver, roes, &c. [190]