880 [Assembly 



It becomes part and parcel of a great many dishes, and why should 

 it not, when every nation under the sun lias been experimenting, 

 and inventing some peculiarity in its preparation of its own, as 

 will appear if recourse be had to the receipt book for cookery. 



For instance a dish called curd and cream, is made by removing 

 the whey, and substituting cream. Curd and whey is new milk 

 coagulated by rennet. Clotted cream is fresh drawn milk placed 

 in a vessel and stirred four times a day to prevent the cream 

 separating from the milk, and when the mass coagulates suffici- 

 ently to sustain the spoon in an upright position, it is ready for 

 the milk. 



Devonshire cream is milk brought almost to the boiling state 

 in shallow vessels over a charcoal fire, and so kept until all the 

 cream rises to the top ; when it is used to eat with fruit. Tyre 

 is made by adding buttermilk to fresh milk, and allowed to stand 

 twelve hours, it is a little acid but very fine. 



Two parts of fresh sweet milk curd, and one part of fresh but- 

 ter, well worked together and pressed in a mould sufficiently to 

 slice with a knife, is delightful for breakfast, and will keep for 

 months if packed in a clean vessel, and become well flavored. 



There is a very great difference observed in the milk of ani- 

 mals ; for example the milk of woman is very much thinner than 

 the milk of the cow ; but yields much more saccharine matter, 

 and a larger quantity of cream, still the cream is incapable of 

 producing butter. 



Next to human milk comes asses milk ; it resembles it very 

 nearly ; it has more saccharine matter than cow's milk, and is 

 thinner, with a much larger per centage of curd. It is particu- 

 larly easy to digest, and is frequently used by consumptive per- 

 sons, though apt to produce diarrhcea if taken in large quantities ; 

 a substance resembling it may be prepared by dissolving four 

 ounces of milk sugar in a quart of skimmed milk from the cow. 



Milk from the goat is thicker and much richer than cow's 

 milk. It has a singular aroma, and makes a capital cheese, or 

 delicious white butter j I have eaten it in Italy and the South of 

 France without being able to detect the difference between it and 

 cow's butter. 



