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ARTICLE VI. 
On the Method of making Parmefan Cheefe, by 
Mr. Pryce, of Sarum, then at Rome. 
{In a Letter to the SecRETARY.] 
Sir Rome, Fan. 1, 1792. 
> > / 
A, S the attention of the fociety is particularly 
directed to fome dairy counties, it may not 
perhaps be unacceptable, if I fend you an account 
of the method of making the famous Parmefan 
cheefe. 
Amongft the friendly offices of Sig. Mofchata, 
the celebrated profeffor of anatomy at the univerfity 
of Milan, I was introduced to Sig. Vitabni, who is 
noted for his dairy, and lives about two miles from 
the Roman gate of that city. I trutt that none of 
my countrymen will think the profeflion ofa dairy. » 
man difgraced in the perfon of Sig. Vitabni, when 
Tinform them that he keeps a chariot and pair of. 
horfes that would do no difcredit to an Englifh 
nobleman ; and if I may judge from the number of 
poor I faw relieved at his door, appearances are 
not his only recommendation.’ | 
At ten o’clock in the morning, five brents and a 
half of milk, each brent being about forty-eight 
quarts, was put into a large copper, which turned 
ona crane, over a flow wood-fire, made about two 
feet 
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