Chapter 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.

[6] The Plant is described amongst others at the end of this Book.

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Transcriber’s Notes

Obvious typographical errors have been silently corrected. Variations in hyphenation and accents have been standardised but all other spelling and punctuation remains unchanged.

The Errata noted on page 144 of the original text have been corrected in place.

Italics are represented thus _italic_, spaced text is represented thus ~s p a c e d~, superscripts are represented thus y^n.