5 S2
Codogno .—The produce per cow Is here reckoned at one hundred pounds of cheefe*,at twenty-eight ounces, at 22 \f. per pound, and eighty pounds of butter at 24 f. Thecalf fells at 20 livres, at fifteen days old ; and the produce of hogs, twelve fows to onehundred cows, which pay about 10 livres per cow.
Milane/e.
Sterling .
£. t . d.
— 3 15 °
— 3 4 0
— o 13 4
— 068
238 10
7190
Thirteen pertiche of land are necdfary to carry a cow through the year, which theycut for hay thrice, and feed once. Such land bought, fells at 300 livres, and lets at10 livres. The greateft dairy in the country, one hundred and ten cows, and the price10 louis each. In fummer they milk at four o’clock in the morning, and at fun-fet.Make the cheefe at eleven in the forenoon; in winter at any time. Skim all the milk,and never fet it for coagulation without heating it by fire. In other refpects, the ma-nufacture is conducted as already defcribed. They colour the coats with earth, and thewhitifh efflorefcence is given with rye-meal. When the grafs is oldeft, it always givesthe bed cheefe, but the produce, after being down four years, declines fo much, thatthe almoft general practice is to plough it.
View the magazine of cheefe at Codogno , of Sig. Bignami, and of Sig. Stabilini;—the latter are immenfe. Mod of it is fold in Italy, much in Spain , and lead of all inFrance ; there is not a folid cheefe in that kingdom that is eatable, and yet they confumelittle Parmefan i
Codogno to Crema .—Mefirs. Bignami had the goodnefs to conduct me to a great farm,two miles from Codogno , in the way to Crema ;—here I found that coagulation takes,according to the feafon, from one to four hours ; in fome parts of the Milanefe the ca-zaro informed me that they fet the milk without warming : here never ; always heat itby fire. The caggio (rennet) is in balls about twice as large as a pigeon’s egg, put ina linen coarfe cloth, and rubbed, holding it in the milk, till it is diffolved. In this dairyafter three hours coagulation, the milk was as hot as if fredr from the cow. Quantityof fafl'ron, a quarter of an ounce to a cheefe of fixty pounds—945 pounds of milk, oftwenty-eight ounces, make a cheefe of fixty pounds weighed fix months after. Thefame quantity of milk in fpring and in autumn, makes more cheefe than in fummer.Bed and mod from old grafs, but a cazaro who really underdands his bufinefs, willmake all alike ; and the idea here is that fabrication is all in all. A cheefe of thirtypounds will be as good as one of a hundred pounds. The fcalding in their manner is
• This is the general idea ; but let it be noted, that the particulars of two dairies I took, one of whichwas near Milan, were diffirent ; one two hundred and thirty-two pounds per cow ; the other ntar Lodi,two hundred and forty pouiKls per cow; yet there is, near Milan, a notion, that the produce is one hundredpounds per cow. Tire dill- i ence, probably, is this, that upon a general calculation of all the cows of a dif-ti idl, good bad, and ind'ffi rent, dry, and giving milk, the quantity is one hundred pounds ; but in certaincapital dairies, and reckoning only the cows in milk^ it is more than double.
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