Agriculture, Theoretical And Practical. a Textbook of Mixed Farming for Large And Small Farmers And for Agricultural Students
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In our eReader you can find the full English version of the book. Read Agriculture, Theoretical And Practical. a Textbook of Mixed Farming for Large And Small Farmers And for Agricultural Students Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Agriculture, Theoretical And Practical. a Textbook of Mixed Farming for Large And Small Farmers And for Agricultural Students
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To quickly assess the difficulty of the text, read a short excerpt:
In about twenty minutes the curd will have become solid, and after turning the pieces every fifteen minutes or so, it should be milled when the hot iron draws threads If in. long.
The curd should at this stage be in a flaky condition, smooth, compact, and fairly tough ; about If hours usually elapse from the time of removing it from the vat to the time when it is milled.
A ripe, creamy flavour will have developed, equal parts of whey and liquid fat separating out on the curd being squeezed in t...he hand.
Salt is then added at the rate of 1 oz. to 3 lb. of curd, the temperature of the latter at this stage being about 70° F. After salting, the curd is packed into moulds lined with coarse cloths, and a small pressure of 2 cwt. applied gradually, the weight being gradually increased until there is 10 cwt. pressure being exerted in about two hours' time.
HARD CHEESE-MAZING. 473 Turn the cheese in the evening, and leave it under 20 cwt. for the night ; then in the morning the cloth is removed and a little lard rubbed on.
What to read after Agriculture, Theoretical And Practical. a Textbook of Mixed Farming for Large And Small Farmers And for Agricultural Students?
You can find similar books in the "Read Also" column, or choose other free books by Wrightson, John, 1840-1916 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In about twenty minutes the curd will have become solid, and after turning the pieces every fifteen minutes or so, it should be milled when the hot iron draws threads If in. long.
The curd should at this stage be in a flaky condition, smooth, compact, and fairly tough ; about If hours usually elapse from the time of removing it from the vat to the time when it is milled.
A ripe, creamy flavour will have developed, equal parts of whey and liquid fat separating out on the curd being squeezed in t...he hand.
Salt is then added at the rate of 1 oz. to 3 lb. of curd, the temperature of the latter at this stage being about 70° F. After salting, the curd is packed into moulds lined with coarse cloths, and a small pressure of 2 cwt. applied gradually, the weight being gradually increased until there is 10 cwt. pressure being exerted in about two hours' time.
HARD CHEESE-MAZING. 473 Turn the cheese in the evening, and leave it under 20 cwt. for the night ; then in the morning the cloth is removed and a little lard rubbed on.
What to read after Agriculture, Theoretical And Practical. a Textbook of Mixed Farming for Large And Small Farmers And for Agricultural Students?
You can find similar books in the "Read Also" column, or choose other free books by Wrightson, John, 1840-1916 to read onlineMoreLess
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