94 



OLD WEST SURREY 



cooking that is so desirable. The large deep pan on the 

 right is a cheese- cauldron, for raising milk to a certain 



Bronze Skillets 



temperature before putting in the rennet that would make 

 it curdle. It is made of thin brass. 



None of these vessels bear any trace of having been 

 tinned inside, a matter of some surprise to the modern 



Brass Skillets ox Trivets, Small Iron Pot and Cheese Cauldron 



housewife, the more so that wine-vinegar, malt-vinegar 

 (formerly called alegar), and verjuice —acids that we should 

 not dare to use in an untinned copper — were constant 

 ingredients in old cookery recipes ; but probably these were 

 only used in glazed earthenware. 



