 | Henry Stephens - 1852 - 828 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...to dry in the shade, and placed in layers in large vessels, where they must remain for 15 days. The older these cheeses are the more their quality improves.... | |
 | Henry Stephens - 1853 - 854 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...to dry in the shade, and placed in layers in large vessels, where they must remain for 15 days. The older these cheeses are the more their quality improves.... | |
 | Arthur Hill Hassall - 1857 - 756 Seiten
...superfluous moisture escapes. They are then allowed to dry in the shade, and placed in layers in large vessels, where they must remain for fifteen days....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... | |
 | Margaret Maria Gordon - 1858 - 170 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...days. The older these cheeses are, the more their qualities improve. Three kinds of them are made.' The first, which is the most common, is made according... | |
 | Peter Lund Simmonds - 1862 - 554 Seiten
...kneaded anew, and the cheeses are placed in little baskets, when the superfluous moisture escapes. They are then allowed to dry in the shade, and placed in layers in large vessels, where they must remain for fifteen days. The older these cheeses are, the more their quality... | |
 | 1862 - 508 Seiten
...kneaded anew, and the cheeses are placed in little baskets, when the superfluous moisture escapes. They are then allowed to dry in the shade, and placed in layers in large vessels, where they must remain for fifteen days. The older these cheeses are, the more their quality... | |
 | Arthur Hill Hassall - 1876 - 1040 Seiten
...kneaded anew, and the cheeses are placed in little baskets, when the superfluous moisture escapes. They are then allowed to dry in the shade, and placed in layers in large vessels, where they must remain for fifteen days. The older these cheeses are, the more their quality... | |
 | Arthur Hill Hassall - 1876 - 914 Seiten
...kneaded anew, and the cheeses are placed in little baskets, when the superfluous moisture escapes. They are then allowed to dry in the shade, and placed in lavers in large vessels, where they must remain for fifteen days. The older these cheeses are, the... | |
 | 1878 - 532 Seiten
...kneaded anew, and the cheeses are placed in little baskets, when the superfluous moisture escapes. They are then allowed to dry in the shade, and placed in layers in large vessels, where they must remain fdr fifteen days. The older these cheeses are the more their quality... | |
 | 1881 - 302 Seiten
...is kneaded anew, and the cheesesare placed inlittle baskets, where the superfluous moisture escapes. They are then allowed to dry in the shade and placed in layers in large vessels, where they must remain for fifteen days. FACTS, HINTS, GEMS. AND POETRY. lints. Falsehoods... | |
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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... 
