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Updated: May 25, 2025
A small boy who was gathering green-stuffs for his rabbits came up and walked beside me the other day, and, on being shown some goose-grass, and asked what name he knew it by, said: "I don't know its name; we calls it 'cleavers." In my childhood, I never heard it called by any other name than "robin-run-the-hedge," and under that name alone am I attracted by it.
But besides the way of preparing the Rennet, as I have here set down, it is practised to make an artificial Rennet, which will do very well for making of Cheese; and that is, to boil the Cliver, or as some call it Goose-grass, or others Rennet-Wort, in Water, and you may add some Tops of Sweet Bryar; about a Spoonful of which Decoction, or boiled Liquor, will turn a Pail-full of Milk, of about five Gallons, without any other help; but in the Preparation of this, as well as the other, for the Improvement of the Cheeses, in giving them rich Flavours, it is adviseable to insert, while we are boiling the Waters for them, either some of such Sweet Herbs as we like, or such Spices as we most covet the taste of.
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