 | Thomas Campbell, Samuel Carter Hall, Edward Bulwer Lytton Baron Lytton, Theodore Edward Hook, Thomas Hood, William Harrison Ainsworth, William Ainsworth - 1831 - 576 Seiten
...fuur days, according to the season. At the end of this time it is kneaded anew, and the cheeses are placed' in little baskets, where the superfluous moisture...escape. They are then allowed to dry in the shade, and plaoed in layers in large pots or vessels, where they must remain for fifteen days. The older these... | |
 | Simpkin, Marshall & Co - 1832 - 1114 Seiten
...four days, according to the season. At the end of this time it is kneaded anew, and the cheeses are placed in little baskets, where the superfluous moisture...where they must remain for fifteen days. The older those cheeses are, the more their quality improves. Three kinds of them are made. The first, which... | |
 | 1842 - 692 Seiten
...this time it ia kneaded again, and the cheese placed in little baskets, where superfluous moisture ia allowed to escape. They are then allowed to dry in...in large pots, or vessels, where they must remain tor fifteen days. The older these cheeses are the more their quality improves. Two kinds of them are... | |
 | 1838 - 444 Seiten
...season. At the end of this time it is kneaded anew, and the cheeses are placed in little baskets, when the superfluous moisture is allowed to escape. They...these cheeses are the more their quality improves. Three kinds of them are made. The first, which is the most common, is made according to the proportions... | |
 | 1838 - 520 Seiten
...season. At the end of this time it is kneaded a-new, and the cheeses are placed in little baskets, when the superfluous moisture is allowed to escape ; they...layers in large pots or vessels, where they must remain fifteen days. The older these cheese are the more their quality improves. Three kinds of them are made.... | |
 | Perry Fairfax Nursey - 1838 - 506 Seiten
...season. At the end of this time it is kneaded a-new, and the cheeses are placed in little baskets, when the superfluous moisture is allowed to escape; they...layers in large pots or vessels, where they must remain fifteen days. The older these cheese are the more their quality improves. Three kinds of them are made.... | |
 | Edmund Ruffin - 1839 - 830 Seiten
...cheeses are placed in little baskets, when ihe superfluous moisture is allowed to escape. They ore then allowed to dry in the shade, and placed in layers...these cheeses are, the more their quality improves. Three kinds of them are made. The first, which is the most common, is made according to the proportions... | |
 | Society for improving the condition of the labouring classes - 1840 - 168 Seiten
...season. At the end of this time it is kneaded anew, and the cheeses are placed in little baskets, when the superfluous moisture is allowed to escape. They...these cheeses are, the more their quality improves. Three kinds of them are made. The first, which is the most common, is made according to the proportions... | |
 | Willian Blaackwood aand Sons. Edinburgh - 1843 - 712 Seiten
...or four days, according to the season. At the end of this time it is kneaded again, and the cheeses placed in little baskets, where the superfluous moisture...in large pots or vessels where they must remain for 15 days. The older these cheeses are the more their quality improves. Two kinds of them are made. The... | |
 | Society for promoting Christian knowledge - 1852 - 652 Seiten
...At the end of this time, it is kneaded anew, and the cheeses are placed in little baskets, when íhe superfluous moisture is allowed to escape. They are...these cheeses are. the more their quality improves. Three kinds of them are made. The first, which is the most common, is made according to the proportions... | |
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... superfluous moisture is allowed to escape. They are then allowed to dry in the shade, and placed in layers in large pots or vessels, where they must remain for fifteen days. The older these cheeses are, the more their quality improves. Three kinds... 
