Cattle Their Management Treatment And Diseases
Cattle Their Management Treatment And Diseases
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In our eReader you can find the full English version of the book. Read Cattle Their Management Treatment And Diseases 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 Cattle Their Management Treatment And Diseases
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The smaller and rounder the eyes, the better the cheese is reckoned. They should contain a clear salt liquor, which is called the tears ; when these dry up, the cheese loses its flavour.
In Cheshire the making of cheese is carried on in great perfection, and the greatest pains are taken to extract every particle of whey. For this purpose the curd is repeatedly broken and mixed, the cheeses are much pressed, and placed in wooden boxes which have holes bored into them. Through these holes sharp s...kewers are stuck into the cheese in every direction, so that no particle of whey can remain in the curd. The elastic matter formed also escapes through these channels, and the whole cheese is a solid mass without holes, which in this cheese would be looked upon as a great defect. The salt is intimately mixed with the curd, and not merely rubbed on THE OX AND THE DA1KY. 185 the outside. This checks internal fermentation, and prevents the formation of elastic matter.
Gloucester and Somersetshire cheeses are similarly made, with this difference, that the curd is not so often broken or the cheese skewered, and a portion of the cream is generally abstracted to make butter.
What to read after Cattle Their Management Treatment And Diseases?
You can find similar books in the "Read Also" column, or choose other free books by W C L William Charles Linnaeus Martin to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The smaller and rounder the eyes, the better the cheese is reckoned. They should contain a clear salt liquor, which is called the tears ; when these dry up, the cheese loses its flavour.
In Cheshire the making of cheese is carried on in great perfection, and the greatest pains are taken to extract every particle of whey. For this purpose the curd is repeatedly broken and mixed, the cheeses are much pressed, and placed in wooden boxes which have holes bored into them. Through these holes sharp s...kewers are stuck into the cheese in every direction, so that no particle of whey can remain in the curd. The elastic matter formed also escapes through these channels, and the whole cheese is a solid mass without holes, which in this cheese would be looked upon as a great defect. The salt is intimately mixed with the curd, and not merely rubbed on THE OX AND THE DA1KY. 185 the outside. This checks internal fermentation, and prevents the formation of elastic matter.
Gloucester and Somersetshire cheeses are similarly made, with this difference, that the curd is not so often broken or the cheese skewered, and a portion of the cream is generally abstracted to make butter.
What to read after Cattle Their Management Treatment And Diseases?
You can find similar books in the "Read Also" column, or choose other free books by W C L William Charles Linnaeus Martin to read onlineMoreLess
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