ijO K mi. 



grows liard, and bt'comcs nicsosmör. (v. 1. 

 243. //. 12.) 'i'lic blue milk above men- 

 tioned may l)e boiled like fresh milk, and 

 does not readily turn sour. 



Goa-mjölk., or rather Gaa-uiJ'OIIi, (from 

 the Swedish verb gasa, to work or ferment,) 

 is made as follows. The butter-milk is set 

 by in a tub till it begins to ferment, M'hen 

 about a third or fourth part of the quantity 

 of fresh milk is added, the whole being al- 

 lowed to work once more. A serum by 

 this time is formed at the bottom, which 

 is drawn oft" by means of a cock or lap, m 

 the bottom of the tub, and used immedi- 

 •atel}' for food. A similar portion of fresh 

 milk is then put to the remainder, when 

 more whey is, in due time, deposited. This 

 practice is repeated from time to time for 

 the space of a fortnight, at the end of 

 which the milk in the tub becomes of a 

 thick consistence, and is excellent eating. 



Sei'vet-mj'6/k (Napkin Milk) is made by 

 taking a quantity of sour milk just begin- 

 ning to ferment, when bubbles, like by- 



