Indian domestic economy and receipt book : comprising numerous directions for plain wholesome cookery, both Oriental and English, with much miscellaneous matter, answering all general purposes of reference connected with household affairs likely to be immediately required by families, messes, and private individuals, residing at the presidencies or out-stations / by the author of Manual of gardening for Western India [i.e. R. Riddell].

  • Riddell, R.
Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: Indian domestic economy and receipt book : comprising numerous directions for plain wholesome cookery, both Oriental and English, with much miscellaneous matter, answering all general purposes of reference connected with household affairs likely to be immediately required by families, messes, and private individuals, residing at the presidencies or out-stations / by the author of Manual of gardening for Western India [i.e. R. Riddell]. Source: Wellcome Collection.

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    tity of gram to be given to eacli cow daily must neces- sarily depend upon her milk. For a common country cow half a seer soaked at each milking is sufficient; double the quantity uill be required for a Nellore, or Guzerat cow. In selecting a cow 'for purchase the Natives give preference to those ivith fine thin skin, good looking udder (not de- pending upon the size), and long thin tails. Colour is a matter of no consequence ; of course if the cow docs not promise from her appearance, when in full calf, to give a fair share of milk, no one woidd think of becoming a pur- chaser. The price of a good Guzeratti cow is from 30 to 70 mpees or more; the Nellore probably not quite so much, and a country cow from five to fifteen rupees. It is ne- cessai’y that a cow should be fed while being milked so as to induce her to give it dowTi freely.; the natives generally allow the calf to suck at the same time ; before the cows are milked the teats should be washed and wiped. The milk of some cows yields more cream than that of others. The cream yielded by the last half of the milking is always the best, provided the udder is properly emptied. Water added to milk causes it to tlu’ow up a larger quantity of cream than if immixed, but the cream is of a veiy inferior quality. Milk canied to a distance before it is set for cream, or in any other way shaken, gives much less cream, and also ^ thimier, than that udiich has not been agitated. Milk should always be strained before setting for cream. The cream being ebrnmed, and strained fr’oin the butter- milk, is to have tlie remains £)f the buttermilk carefully squeezed from it nitli as little working of the butter as possible, and then moulded into the form neeessary; it shoidd never be touched dming the making by the hand, but worked up uith a ivooden spatida. Hutter is always in- jured in its quality by being kept in water, nor will it keep so long as if in a cool vessel, that is ]iorous, ■with moisture round it. The only cheeses made in this country arc ci’cam or common ivhite emd, directions for making which will be found under a separate head of the present work.