Dairie-Book-art - 7/6/18
"A Dairie Booke for Good Hufwiues", by Bartholomew Dowe. Transcription and transliteration into modern English by Baroness Eibhlin nic'Raghailligh, OL. This is a treatise on cheese making and setting up a dairy. it was printed in 1588 in London.
NOTE: See also the files: About-Cheese-art, Enseignements-art, Portugues-15C-art, 2-Cheese-bib, Cheese-Histry-art, Dairy-Prodcts-art, milk-msg, cheesemaking-msg.
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Editor's note: I have tried over several years to reformat this to my standard 8 1/2 inch width. Try as I might, I could not get this manuscript readable in an 8 1/2 inch x 11 inch format. So I am putting this online with a width of 9 1/2 inches.
Transcription and transliteration into modern english by: Kathleen Madsen Kathleenmadsen at gmail.com Known in the Society as Baroness Eibhlin nic'Raghailligh, OL
From A Dairie Booke for Good Hufwiues, by Bartholomew Dowe.
Electronic Facsimilie provided by the Library of Congress
LC control no.: 74028888
ISBN: 9022107655
Originally Transcribed and Transliterated December 2014 - January 2015
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A dairie Booke for good hufwiues.
Very profitable and pleafaunt for the making and keeping of white meates.
AT LONDON Printed for Thomas Hacket, and are to be folde at his fhoppe in Lomberde ftreete, vnder the figne of the Popes head, 1588.
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A dairie Book for good housewives.
Very profitable and pleasant for the making and keeping of white meats.
AT LONDON Printed for Thomas Hacket, and are to be sold at his shop in Lombard Street, under the sign of the Popes head. 1588. |
To all good Hufwiues dwelling within the Countie of South-hamfhire, Bartholomew Dowe, wifheth vnto them all heere in this life, health, wealth, and profperitie: and heerafter in the life to come ioyfull and endles felicitie. (***)
Forafmuch as of late, an honeft Matron a South- hamfhyre Vvoman, was defirous to haue con- ference with me beeing a Suffolke man, to heere my mind concerning making of whitmeate, after the manner vfage and fafhion of Suffolke where I was borne, albeit for forty and feauen yeeres paffed, I haue beene and ftill am inhabiting & refident in this Coun- tie of South-ham. For that mine aunfwers to her de- maundes and queftions therein, was fo well liked of by them that were prefent at that time, and fo accep- tably taken among them all, that they very earneftlie required mee, to reduce all our communication then had betweene vs into wryting, to the end they might heere it the oftner, and theyr neyghbours myght alfo be pertakers thereof as well as they: which at theyr inftant requeft I haue heere taken vpponmee to doo, more homelie then feemely to fatif-fie their defires, & alfo to auoyde idlenes, which folkes in age bee fundry times much giuen vnto. And becaufe alfo I am vn- apt to doo any good labour or worke, and nowe none other thing in effect can doe but onely write, I haue written this fimple quite rudely penned, and dedicate the fame generally to all good hufwiues in South- hamfhyre. Humbly defiring the all to beare me good will for my dooing thereof, feeing willingly I will de- A. 2 ferue |
To all good Housewives dwelling within the County of South Hampshire, Bartholomew Dowe, wishes unto them all here in this life, health, wealth, and prosperity: and hereafter in the life to come joyfull and endless felicity. (***)
For as much as of late, an honest Matron a South- hampshire Woman, was desirous to have con- ference with me being a Suffolke man, to hear my mind concerning making of white meat, after the manner, usage, and fashion of Suffolke where I was born, albeit for forty and seven years passed, I have been and still am inhabiting & resident in this Coun- ty of South-ham. For that mine answers to her de- mands and questions therein, was so well liked of by them that were present at that time, and so accep- tably taken among them all, that they very earnestly required me, to reduce all our communication then had between us into writing, to the end they might hear it the oftener, and their neighbors might also be partakers thereof as well as they: which at their instant request I have here taken upon me to do, more homely than seemly to satisfy their desires, & also to avoid idleness, which folks in age be sundry times much given unto. And because also I am un- apt to do any good labor or work, and now none other thing in effect can do but only write, I have written this simple quite rudely penned, and dedicate the same generally to all good housewives in South- hampshire. Humbly desiring the all to bear me good will for my doing thereof, seeing willingly I will de- A. 2 serve
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jjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjThe Epiftle. Ferue none other at their handes. Fully trufting, that the mirth and recreation that they fhall take, by the reading or hearing thereof: fhal minifter occafion of further profit to encreafe amongft them. And to withdraw them from dumpes and fullen fantafies (be ing a comon difeafe amongt women) to bee the quic- ker fpirited, the better and the liuelier occupied, and the luftier ftomaked in all their bufines, as well in white- meate making, as in all other their hufwifeley doo- ings. And thus wyfhing all them to beare wyth my weakenes, and to accept my good will, in this my rude dooing. I befeeche almighty God fendes them heere good life and a ioyfull ending.
All yours. B.D.
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The Epistle. serve none other at their hands. Fully trusting that the mirth and recreation that they shall take, by the reading or hearing thereof: shall minister occasion of further profit to increase amongst them. And to withdraw them from dumps and sullen fantasies (be ing a common disease amongst women) to be the quic- ker spirited, the better and the livelier occupied, and the lustier stomached in all their business, as well in white- meat making, as in all other their housewifely do- ings. And thus wishing all them to bear with my weakness, and to accept my good will, in this my rude doing. I beseech almighty God sends them here good life and a joyful ending.
All yours. B. D.
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A Dialogue betweene a South- hamfhyre woman and a Suffolcke man concerning making of whitemeate
The Woman. Sir, as I heard of late, ye haue had much conference and talke with fome honeft wo- men of this Countrey, concerning the ma- king of Butter & Cheefe after your Coun- trey fort; and for that your communicati- on liked them well, by the report they make thereof, I befeeche you I may bee fo bolde to afke you fome queftions, concerning the circumftaunces of the fame. And firft of all I pray you fhew me, if euer you ufed to make Cheefe your felfe, feeing yee feeme fo well to bee experienced therein. The Man. Neuer in my life good wife, I haue made any, but I haue in my youth in the Country where I was borne, feene much made: for in the very houfe or grange that I was borne in, my Mother and her maides made all the Whitmeate of feauenfcore kine and odde. The Woman. The number of kine was great that you fpeake of, and therefore I pray you fhew me how many maides your mo- ther did then keepe to milke them:
The Man. Not aboue feauen maides, for euery fcore of kine a maid.
The Woman. Then I thinke they were very long in dooing, for eight this Countrie, if they milked fo many kine euery of them: what time came they to Church upon the holy day? A 3 The
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A Dialogue between a South- hampshire woman and a Suffolk man concerning making of white meat
The Woman. Sir, as I heard of late, you have had much conference and talk with some honest wo- men of this Country, concerning the ma- king of Butter & Cheese after your Coun- try folk, and for that your communicati- on liked them well, by the report they make thereof, I beseech you I may be so bold to ask you some questions, concerning the circumstances of the same. And first of all I pray you show me, if ever you used to make Cheese yourself, seeing you seem so well to be experienced therin. The Man. Never in my life good wife, I have made any, but I have in my youth in the Country where I was born, seen much made: for in the very house or grange that I was born in, my Mother and her maides made all the White meat of seven score kine and odd. The Woman. The number of kine was great that you speak of, and therefor I pray you show me how many maids your mo- ter did then keep to milk them:
The Man. Not above seven maids, for every score of kine a maid.
The Woman. Then I think they were a very long in doing, for eight this Country, if they milked so many kine every of them: what time came they to Church upon the holy day? A 3 The |
The Man. To the beginning of diuine feruice, as well as they that dwelt neere unto the Church. And yet they had a long mile together, and foule waies.
The Woman. They your Mother and her Maides were very earelie or rathe up in the morning about their buffnes.
The Man. She and her Maides were euery daie in the yeere Win- ter and Sommer up out of their beddes, before foure of the clocke euery morning.
The Woman. I perciue by your faying, they bee better and earlier ry- fers in your Countrey than they be heere. I pray you nowe fhewe or declare unto me, the order of the milke houfes in your Countrey. What manner of Preffes they ufe to preffe their Cheefes in, their Chernes for Butter, what buckets or pailes they ufe to milke in, their Cheefe fates to make their Cheefes in, or to put their Milke a running in, and Trowes to powder and falt their Cheefes in.
The Man. All thefe things I wil fhew you, as neere as I can remem- ber. Firft the Milke houfe (if ye milke manie kine) ought to be made the more large, with fhelues of plankes rounde about the houfe, as iuft as may be to the walles of the houfe, of three foote breadth, breaft high, to fette your Milke and Creame upon, in Earthen pannes that be but fmall, made flat in the bottome, fhallow, and glafed within, as high as the Milke fhall ftand in them. They will bee beft to fette your Milk in. The windowes of the Milk-houfe where y Milk doth ftand, to be made vrrie ample and large, all a long on the North or Eaft fide of the fame houfe, and fpecialiy for the |
The Man. To the beginning of divine service, as well as they that dwelt near unto the Church. And yet they had a long mile together, and foul ways.
The Woman. They your Mother and her Maids were very early or rose up in the morning about their business.
The Man. She and her Maids were every day in the year Win- ter and Summer up out of their beds, before four of the clock every morning.
The Woman. I percieve by your saying, they be better and earlier ri- sers in your Country than they be here. I pray you now show or declare unto me, the order of the milk houses in your Country. What manner of Presses they use to press their Cheeses in, their Churns for Butter, what buckets or pails they use to milk in, their Chesse vats to make their Cheeses in, or to put their Milk a running in, and Troughs to powder and salt their Cheeses in.
The Man. All these things I will show you, as near as I can remem- ber. First the Milk house (if you milk many kine) ought to be made the more large, with shelves of planks round about the house, as just as may be to the walls of the house, of three foot breadth, breast high, to set your Milk and Creame upon, in Earthen pannes that be but small, made flat in the bottom, shallow, and glazed within, as high as the Milk shall stand in them. They will be best to set your Milk in. The windows of the Milk-house where your Milk doth stand, to be made very ample and large, all along on the North or East side of the same house, and specially for the |
for good hufwiues. The Sommer time, to the ende that the colde ayre may take effect in the Milke for thereby ye fhall gether much y more Creame. Your Cheefe preffes that bee made to preffe your Cheefes with a ftone or other waight, be not good, for com- monly the Cheefes preffed with them, be more thicke on the one fide then on the other, but the beft preffes for Cheefes be made of a thick planck, with two peeces of Timber ftan- ding upright with long morteffes in them, with a peece of Tymber alfo brodeft in the middell, and narrowe at bothe endes And that fhal be lifted up and downe within the fayd Morteffes, with two yron pinnes, and driuen with a Mal- let and wedges of Tymber. In this kinde of preffe, ye may as well preffe foure or fiue Cheefes at once, as one. Your Chernes for Butter ought to be made higher, and broader in the bottome then ye ufe to haue them in this Countrey. Your Cherne ftaffe in the lower ende thereof, to haue two peeces of feafoned Timber of Afhe, faft fette on like unto a Croffe, of a hand breadth or more, flatte, with two or three holes bored in the endes of the fame two croffe peeces. With thefe manner of Cherne ftaues, you fhal more eafily cherne your Butter, then with your cherne ftaues made of a round boorde full of holes, and neuer haue anie fmall chips in your Butter, as yee may fundirie times haue with your owne fa- fhioned ftaues; whether yee milke in buckets or pailes it is no matter fo they be cleene kept. Prouided alwaies that yee fuffer not your Maides to haue their buckets or payles to milke in, to haue a furred coated at Midfommer, for of al the~ that delight in clenlines it will not be well liked of. Cheefe fats that be made in Suffolke, be farre ftronger, and much better to all effects then those that bee made in this Coun- trey: for although y Turners heere be fhewed any of thofe fats made in Suffolke (as I my felfe haue owne) yet un- doubtedlie they cannot make the like. The Trowes to falt or powder Cheese in, in Suffolke, be but planckes of a con- uenient thickness, fet breft high, that be not paft three inches and a halfe deepe, to falt their Cheefes in. A.4. The |
for good housewives. The Summer time, to the end that the cold air may take effect in the Milk for thereby you shall gather much the more Cream. Your Cheese presses that be made to press your Cheeses with a stone or other weight, be not good, for com- monly the Cheeses pressed with them, be more thicke on the one side than on the other, but the best presses for Cheeses be made of a thick plank, with two pieces of Timber stan- ding upright with long mortices in them, with a piece of Timber also broadest in the middle, and narrow at both ends And that shall be lifted up and down within the said Mortices, with two iron pins, and driven with a Mal- let and wedges of Timber. In this kind of press, you may as well press four or five Cheeses at once, as one. Your Churns for Butter ought to be made higher, and broader in the bottom than you use to have them in this Country. Your Churn staff in the lower end thereof, to have two pieces of seasoned Timber of Ashe, fast set on like unto a Cross, of a hand breadth or more, flat, with two or three holes bored in the ends of the same two cross pieces. With these manner of Churn staves, you shall more easily churn your Butter, then with your churn staves made of a round board full of holes, and never have any small chips in your Butter, as you may sundry times have with your own fa- shioned staves; whether you milk in buckets or pails it is no matter for they be clean kept. Provided always that you suffer not your Maids to have their buckets or pails to milk in, to have a furred coat at Midsummer, for of all they that delight in cleanliness it will not be well liked of. Cheese vats that be made in Suffolk, be far stronger, and much better to all effects than those that be made in this Coun- try: for although the Turners here be shown any of those vats made in Suffolk (as I myself have owned) yet un- doubtedly they cannot make the like. The Troughs to salt or powder Cheese in, in Suffolke, be but planks of a con- venient thickness, set breast high, that be not past three inches and a half deep, to salt their Cheeses in. A. 4. The
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A dairie booke
The Woman. I pray you fhew me whether the women in your Coun- trey, after they haue flit or fkymmed their euening Milke in the morning, doo heate all the fame euening Milke ouer the fire of a meafurable heate, or els doo they heate parte of the fame milke verie hote, to the intent that by the heate thereof, the reft of the euening Milke may haue heate e- nough to be put a running.
The Man. The beft way in that point is, to heate all your euening Milke ouer the fire fomewhat more than luke-warme, and to frtaine your morrowe Milke as faft as it can be brought in from the kine and fo ftrained, put them togeather a run- ning: for if ye fhould heate fome of the euening milke verie hote to giue heate to the reft, ye fhall haue loffe and hinde- raunce thereby, for by meane thereof, ye fhall make y leffe Cheefe, & the Cheefe fo made will euer after be bad Cheefe, drie and toughe. For note ye this, the hoter the Milke is put a running, the fooner it will be runne, but if it bee ouer hote, the Cheefe will be the worfe and the leffe. And it if bee put a running too colde, it will be much the longer before it come or be full runne, and the Cheefe fo made, though it bee good Cheefe, it wil euer be white, therefore the maker of the Cheefe muft ufe her difcretion therein.
The Woman. Wheter doo ye thinke it better to knede the Curdes af- ter they be runne, in a bole or pan, or to breake them but in the cheese fate?
The Man. The beft waie is to breake them very fmall onely in the Cheefe fate, while they be warme, and to ufe fuch dilligence therein, that none of the Curdes be preffed into the Cheefe fate |
A dairy book
The Woman. I pray you show me whether the women in your Coun- trey, after they have flit or skimmed their evening Milk in the morning, do heat all the same evening Milk over the fire of a measurable heat, or else do they heat part of the same milk very hot, to the intent that by the heat thereof, the rest of the evening Milk may have heat e- nough to be put a running.
The Man. The best way in that point is, to heat all your evening Milk over the fire somewhat more than lukewarm, and to strain your morning Milk as fast as it can be brought in from the kine and so strained, put them together a run- ning: for if you should heat some of the evening milk very hot to give heat to the rest, you shall have loss and hind- rance thereby, for by mean thereof, you shall make you less Cheese & the Cheese so made with ever after be bad Cheese, dry and tough. For note you this, the hotter the Milk is put a running, the sooner it will be run, but if it be over hot the Cheese will be the worse and the less. And if it be put a running too cold, it will be much the longer before it come or be full run, and the Cheese so made, though it be good Cheese, it will ever be white, therefore the maker of the Cheese must use her discretion therein.
The Woman. Whether do you think it better to knead the Curds af- ter they be run, in a bowl or pan, or to break them but in the cheese vat?
The Man. The best way is to break them very small only in the Cheese vat, while they be warm, and to use such dilligence therein, that none of the Curds be pressed into the Cheese vat |
for good hufwiues. fate unbroken fmal, for if they be, in that place of the Cheefe it will euer be wemmie or faultie. The Curdes beeing fo well and small broken, preffe them downe often with your handes holden a croffe, untill the Cheefe fate bee more then filled, and higheft in the middell of hte fate, and let this bee doone ouer a Tub, Couell or Fate, wherinto the whey may runne from the Curdes. When the Curdes be broken into an other veffell, the cheefe part of the buttrines or fatneffe thereof, remaineth in the veffell, and fo the Cheefe by that meanes much the worfe drie and leane meate. And moreo- uer then that, and other thing by the way, ye muft well re- member, for it is well worthy, when the Milke is wel run, then breake your Curds, and with a boledifh fpeedily with- draw the whey from the Curdes, and let it runne through a temple with a bottome of hayre, ftanding uppon a Milke Ladder, ouer the veffell that is prepared to receiue y whey, and fo with all conuenient fpeede that may be, make your Cheefe, and preffe it without any clothe in the Cheefe fate at the firft preffing. For marke well this, after the Curdes as a forefaid be ftirred, if you, or your maide that you doe put in truft to make your Cheefe, doo then goe about other bufines and leaueth the Curdes lying ftill in the whey till they be cold before the Cheefe be made, which practife is ought times in ufe heere in South-hamptonfhire, of the Curdes fo ufed I doo affure you, yee fhall neuer haue good Cheefe, albeit the Milke whereof it were made were neuer flit or fcimmed, for that Cheefe fo made, will bee of this pro- pertie, the longer ye keepe it, the dryer meate it will bee, and efpecially in the midft of the Cheefe dryeft of all, for the moyfteft part of the Cheefe will be neere the rinde, or utter part thereof.
The Woman. I like your fayings heerein very well, but I pray you if one keepe manie kine, and fo hath great plentie of Milke, is it not needefull to haue a Chimney within the houfe where the white meate is made. B. The |
for good housewives vat unbroken small, for if they be, in that place of the Cheese it will ever be wemmie (wormy?gummy?) or faulty. The Curds being so well and small broken, press them down often with your hands held in a cross, until the Cheese vat be more than filled, and highest in the middle of the vat, and let this be done over a Tub, Couell (???) or vat, whereinto the whey may run from the Curds. When the Curds be broken into another vessel, the cheese part of the butteriness or fatness thereof, remains in the vessel, and so the Cheese by that means much the worse dry and lean meat. And moreo- ver than that, and other thing by the way, you must well re- member, for it is well worthy, when the Milk is well run, then break your Curds, and with a boldness speadily with- draw the whey from the Curdes, and let it run through a temple with a bottom of hair, standing upon a Milk Ladder, over the vessel that is prepared to receive the whey, and so with all convenient speed that may be, make your Cheese, and press it without any cloth in the Cheese vat at the first pressing. For mark well this, after the Curds as aforesaid be stirred, if you, or your maid that you do put in trust to make your Cheese, do then go about other business and leave the Curds lying still in the whey till they be cold before the Cheese be made, which practice is aught times in use here in South-hamptonshire, of the Curds so used I do assure you, you shall never have good Cheese, albeit the Milk whereof it were made were never flit or skimmed, for that Cheese so made, will be of this pro- perty, the longer you keep it, the dryer meat it will be, and especially in the midst of the cheese driest of all, for the moistest part of the Cheese will be near the rind, or utter part thereof.
The Woman. I like your sayings herein very well, but I pray you if one keep many kine, and so hath great plenty of Milk, is it not needful to have a Chimney within the house where the white meat is made. B. The |
A dairie booke The Man. It is both needefull and alfo neceffarie in verie deede not onelie for the heating of the Milke, but alfo to haue warme water readie to fcalde the milke pannes, and to wafhe the Cherne, other veffels and cheese clothes, for after the Milk- pannes in the morning bee emptie, they muft bee well fcal- ded, cleene wiped and fo fet up. And in the afternoone, before Milke be put in them, they muft be fet with cold water a while before.
The woman. Howe many times fuppofe ye the Cheefes muft bee clothed, after they be put into the preffe.
The Man. At the leaft three or foure times: and if yee will haue your Cheefes for fale, or for your owne Table to feeme fine to the eye, ye muft then after the fecond clothing, clothe the~ afterwards with finer clothes, and ye may not fuffer your Cheefe to lie long in one clothe unremooued, for if yee doo, efpeciallie in the firft or fecond cloth, your Cheefe will be as fweete as a Childe that hath lien long be pift in his clothes. And that euill fauour fo taken, will neuer after out of the Cheefes, though ye keepe them untill they be very hard.
The woman. I thinke your fayings heerein to be true, but confidering that you faid at the firft of our conference therein: y Maide Seruaunts in yhour Countrey coulde milke fo many kine a peece, morning and euening, contrary to the order and ufage of this Countrey, I woulde faine heere fome part of your minde howe they ufe themfelues therein, to the ende our Maides heere may doo the like. The |
A dairy book The Man. It is both needful and also necessary in very deed not only for the heating of the Milk, but also to have warm water ready to scald the milk pans, and to wash the Churn, other vessels and cheese cloths, for after the Milk- pans in the morning be empty, they must be well scal- ded, clean wiped and so set up. And in the afternoon, before Milk be put in them, they must be set with cold water a while before.
The Woman. How many times suppose you the Cheeses must be clothed, after they be put into the press.
The Man. At the least three or four times: and if you will have your Cheeses for sale, or for your own Table to seem fine to the eye, you must then after the second clothing, clothe them afterwards with finer cloths, and you may not suffer your Cheese to lie long in one cloth unremoved, for if you do, especially in the first or second cloth, your Cheese will be as sweet as a Child that hath lain long be pist in his clothes. And that evil favour so taken, will never after out of the Cheeses, though you keep them until they be very hard.
The woman. I think your saying herein to be true, but considering that you said at the first of our conference therein: the Maid Servants in your Country could milk so many kine a piece, morning and evening, contrary to the order and usage of this Country, I would fain here some part of your mind how they use themselves therein, to the end our Maids here may do the like. The |
for good hufwiues.
The man. As neere as I can I will fatiffie your requeft heerein. They that haue great dairies, or doo keepe manie kine to the paile in Suffolke, they prouide them Maides that bee of a conuenient age and ftrength, that be liuelie & luftie wen- ches, willing to worke, and fuch as thinke no paine too deere for them, where as I fee in this Countrie, fome fetts yonge girlies and boies to milke their kine, that lacke ftrength to doo it. And manie others, becaufe they may get them wo- men Seruaunts the better cheape, or for fmall wages as it fhould feeme, they take dame drowfie, and dame flowbacke to their Seruaunts, who ufe to fitte a milking uppon their tailes, their legs lying a long upon the ground, their heades leaning againft the flancks of the kine, and there they catch a napp while they might haue milked diuers of their kine, and then they rife fcant well waked, and their kine not halfe well milked,
The woman. This was well borne awaie of you, but as I doo heare in your Countrey, they ufe there to milk the two fore teats of their kine, and the two hinder teates togeather, where as heere they doo milke the fide teates togeather, which I and others doo take to be as good a waie as yours.
The Man. You maie according to your fantafie thinke what yee lift therein, but for true proofe thereof, if you caufe fome of your kine to be milked after my Countreie fort heereafter con- tinuallie, if they then that be fo milked, giue not the more Milke, the better milke, and continue milche the longer, then credite me not heereafter. And furthermore marke, that if your Milke be brought in from milking, as flatte as water in a Bucket, then furelie your Maides haue verie flacklie and flothfullie milked your kine, for if the kine bee B.2 well |
for good housewives.
The man. As near as I can I will satisfy your request herein. They that have great dairies, or do keep many kine to the pail in Suffolk, they provide them Maids that be of a convenient age and strength, that be lively & lusty wen- ches, willing to work, and such as think no pain too dear for them, where as I see in this County, some sets young girls and boys to milk their kine, that lack strength to do it. And many others, because they may get them wo- men Servants the better cheap, or for small wages as it should seems, they take dame drowsy, and dame slowback to their Servants, who use to sit a milking upon their tails, their legs lying along upon the ground, their heads leaning against the flanks of the kine, and there they catch a nap while they might have milked divers of their kine, and then they rise scant well waked, and their kine not half well milked.
The woman. This was well born away of you, but as I do hear in your Country, they use there to milk the two fore teats of their kine, and the two hinder teats together, where as here they do milk the side teats together, which I and others do take to be as good a way as yours.
The Man. You may according to your fantasy think what you list therein, but for true proof thereof, if you cause some of your kine to be milked after my Country folk hereafter con- tinually, if they then that be so milked, give not the more Milk, the better milk, and continue milch the longer, then credit me not hereafter. And furthermore mark, that if your Milk be brought in from milking, as flat as water in a Bucket, then surely your Maids have very slackly and slothfully milked your kine, for if the kine be B. b well |
A dairie booke well milked as they ought to be, the Milke then will haue a great frothe or fobbe upone it, and that commeth of quicke and haftie milking when it is doone with force. And it is profitable to haue your kine fo milked, for fo yee fhall haue the thicker Milke and the more Creame.
The woman. Wherefore doe ye will the Milke to be fet fo high from the grounde, as ye did at the beginning fpeake of.
The Man. For preferuation and fafe keeping of the Milke and Creame, for if the pannes with Milk, or pots with Creame, were fette upon (or neere unto) the ground, then they were the more readie for euerie dogge and Cat that fhoulde come into the houfe, and alfo in fome Countrey, as Bedfordfhire and the Ifle of Clie for Snakes, that fhould come in & con- fume the fame. And principallie it is verie fit and neceffary that Milke and Creame be fo ordered, fette and placed, as Cattes cannot in anie wife come therebie, for they will not onelie lappe and eate of the Milke and Creame, but when they haue full fedde thereof, they will oft times fnuffe: and caft out of their heads bloode plentiouflie all abroad upon the Milke and Creame. And an other thing that much worfe is and more odious, they may fome times happen to leaue behind them where they feede, fome of the haires as euill as poifon, for whofoeuer doth eate or drink one of thofe haires, it will not tarrie in the bodie, but where it commeth foorth, it breedeth a greeuous and painefull fore.
The woman. If Cats haue haires growing upon their tongues,it is more then euer I heard of before.
The |
A dairy book well milked as they ought to be, the Milk then will have a great froth or fobbe (foam?) upon it, and that commeth of quick and hasty milking when it is done with force. And it is profitable to have your kine so milked, for so you shall have the thicker Milk and the more Cream.
The woman. Wherefore do you will the Milk to be set so high from the ground, as you did at the beginning speak of.
The Man. For preservation and safe keeping of the Milk and Cream, for if the pans with Milk, or pots with the Cream, were set upon (or near unto) the ground, then they were the more ready for every dog and Cat that should come into the house, and also in some Country, as Bedfordshire and the Isle of Clie for Snakes, that should come in & con- sume the same. And principally it is very fit and necessary that Milk and Cream be so ordered, set and placed, as Cats cannot in any wise come thereby, for they will not only lap and eat of the Milk and Cream, but when they have full fed thereof, they will oft times snuff: and cast out of their heads blood plentiously all abroad upon the Milk and Cream. And an other thing that much worse is and more odious, they may some times happen to leave behind them where they feed, some of the hairs as evil as poison, for whosoever doth eat or drink one of those hairs, it will not tarry in the body, but where it commeth forth, it breedeth a greivous and painful sore.
The woman. If Cats have hairs growing upon their tongues, it is more than ever I heard of before.
The |
for good hufwiues. The Man. I doubt not but ye wil beleeue your owne eies, for they be too neceffarie witneffes to be beleeued, open you y mouth of one of them olde or yong, and then ye fhall well apper- ceiue them, for they bee well nigh as ftiffe as briftles, and thefe haires once in a yeere, they caft from them, as fome doe holde opinion.
The woman. I will regard Cattes the worfe whilft I liue, hearing this much euill of them, but all this while wee haue had no talke of making of Butter, wherein I pray you I may alfo heere fome part of your minde.
The Man. As touching that matter, ye muft fee that ye haue plen- tie of pots to put your Creame in, fo that alwaies it is verie apt and neceffarie that fome be emptie, whell wafht & brea- thed whiles other be occupied. In Sommer time before you doo Cherne, it is meete the cherne be wafht, and fette with colde water in it a good depth. And contrariewife, in Winter beeing colde weather, to feafon your Cherne with hote liquour: and when your Seruaunt is cherning of But- ter, he or fhe, muft ftill cherne till Butter be come, for if they haue cherned by the fpace of halfe an howre or more, and doo let it ftand ftill but a verie little while, all their la- bour before beftowed is loft, and after the Butter is cherned caufe your Cherne to be dilligently wafht and fette up, lea- ning upon the place where the Milke ftandeth, with the bottome upwarde, to the ende it may take aire and breath enough, to caufe it to remiane drie and fweete. And a verie apt thing it is for her that will make the moft of her kine to fkimme her Milke much part her felfe, by meane where- of she may iudge and fullie percieue, when her Maides doe it, whether it be to her hinderaunce or no, and oft times it is |
for good housewives. The Man. I doubt not but you will believe your own eyes, for they be too necessary witness to be believed, open the mouth of one of them old or young, and then you shall well aper- cieve them, for they be well nigh as stiff as bristles, and these hairs once in a year, they cast from them, as some do hold opinion.
The woman. I will regard Cats the worse whilst I live, hearing this much evil of them, but all this while we have had no talk of making of Butter; wherein I pray you I may also hear some part of your mind.
The Man. As touching that matter, you must see that you have plen- ty of pots to put your Cream in, so that always it is very apt and necessary that some be empty, well washed & brea- thed whiles other be occupied. In Summertime before you do Churn, it is meet the churn be washed, and set with cold water in it a good depth. And contrarywise, in Winter being cold weather; to season your Churn with hot liquor: and when you Servant is churning of But- ter, he or she, must still churn till Butter be come, for if they have churned by the space of half an hour or more, and do let it stand still but a very little while, all their la- bor before bestowed is lost, and after the Butter is churned cause your Churn to be diligently washed and set up, lea- ning upon the place where the Milk stands, with the bottom upward, to the end it may take air and breath enough, to cause it to remain dry and sweet. And a very apt thing it is for her that will make the most of her kine to skim her Milk much part her self, by mean where- of she may judge and fully percieve, when her Maids do it, whether it be to her hinderance or no, and oft times it is |
is good for the Miftres or dame to haue an eye to her kine, whether they be well milked or no, for fometimes the cheefe- lie upon the Holidaies, the Maides beeing difpofed to goe to dauncing or other paftime, they will make more fpeede in milking then fhall be profitable for the owners of them. And confider that if the kine be not well milked and ftro- ked, or fome of them left unmilked, it is a marring to the kine, for hereby they will the rather grow drie, and be the worfe milch long time after.
The woman. Yet all this while, I haue heard nothing of your Coun- trey fafhion, for falting or powdring of Cheefe, and drying thereof.
The Man. They laie their Cheefes to bee falted in fuch fhallowe Trowes as before is fpoken of, with bryne that commeth onelie of falt melted up to the middle of the fide of y Cheefe if they be thicke, the longer etc. When the Cheefes be taken out of falt, they muft be well wafht with warme liquour, then well wiped and dried, and fo laide uppon faire fhelues or boordes, and euerie day once to turne them, and the Chee- fes, and the place where they doo lie, to bee well and drie wiped each daie, for if through default of not fo dooing, the print or forme of the Cheefe is feene where it did lie: it is a point of houfewifrie that may be amended.
The woman. Howe is your opinion for Cheefe, wafht or unwafht, which thinke ye beft.
The Man. The Cheefe wafht is faireft in fight, but Cheefe un- wafht will continue beft, and continue moifteft to be fpent, and the better to be fold by waight. The |
is good for the Mistress or dame to have an eye to her kine, whether they be well milked or no, for sometimes the cheesees lie upon the Holidays, the Maids being disposed to go to dancing or other pastime, they will make more speed in milking than shall be profitable for the owners of them. And consider that if the kine be not well milked and stro- ked, or some of them left unmilked, it is a marring to the kine, for hereby they will the rather grow dry, and be the worse milch long time after.
The woman. Yet all this while, I have heard nothing of your Coun- try fashion, for salting or powdering of Cheese, and drying thereof.
The Man. They lay their Cheeses to be salted in such shallow Troughs as before is spoken of, with brine that commeth only of salt melted up to the middle of the side of the Cheese if they be thick, the longer etc. When the Cheeses be taken out of salt, they must be well washed with warm liquor, then well wiped and dried, and so laid upon fair shelves or boards, and every day once to turn them, and the Chee- ses, and the place where they do lie, to be well and dry wiped each day, for if through default of not so doing, the print or form of the Cheese is seen where it did lie: it is a point of housewifery that may be amended.
The woman. How is your opinion fo Cheese, washed or unwashed, which think you best.
The Man. The Cheese washed is fairest in sight, but Cheese un- washed will continue best, and continue moistest to be spent, and the better to be sold by weight. The |
The woman. Nowe ye haue anfwered me in all thefe points, I ren- der unto right hartie and condigne thankes.
The Man. And I likewife thanke you good wife of your patience, and when you heereafter haue confernce with any your Neighbours of this our former talke : I praie you reporte that I haue not taken upon me to teache you or others, how ye fhould make whitmeate, for it were unfeemely that a Man that neuer make anie, (but hath feene and behelde o- thers in dooing thereof) fhould take upon him to teache wo- men that hath moft knowledge and experience in that arte. I haue but onelie made unto you rehearfall of the order and fafhion how it is ufed in y Countreie where I was borne, to the ende that you and others, underftanding bothe, may ufe your owne mindes and difcretions therin, for fure I am, olde cuftome and ufages of things bee not eafie to bee bro- ken.
The woman. For my part I like your talke fo well, that I febeeche you to make fome rehearfall againe thereof concerning this mifterie, by meane whereof ye may call to memorie fome thinges yet unfpoken of, and thereby alfo caufe me the bet- ter to beare it awaie.
The Man. I perceiue well ye are defirous to haue me make a new rehearfall or recapitulation of my former fayings, which to doe, becaufe ye are a woman, who bee neuer fatiffied, till they haue their will and minde fulfilled, I beeing one well knowne, that alwaies heeretofore haue beene of good will to accomplifh womens defires, will nowe be content alfo to doe as ye haue willed me heerein And |
The woman. Now you have answere me in all these points, I ren- der unto right hearty and condign thanks.
The Man. And I likewise thank you good wife of your patience, and when you hereafter have conference with any your Neighbors of this our former talk : I pray you report that I have not taken upon me to teach you or others, how you should make white meat, for it were unseemly that a Man that never make any, (but hath seen and beheld o- thers in doing thereof) should take upon him to teach wo- men that has most knowledge and experience in that art. I have but only made unto you rehearsal of the order and fashion how it is used in the Country where I was born, to the end that you and others, understanding both, may use your own minds and discretions therein, for sure I am, old custom and usages of things be not easy to be bro- ken.
The woman. For my part I like your talk so well, that I beseech you to make some rehearsal again thereof concerning this mystery, by mean whereof you may call to memory some things yet unspoken of, and thereby also cause me the bet- ter to bear it away.
The Man. I percieve well you are desirous to have me make a new rehearsal or recapitulation of my former sayings, which to do, because you are a woman, who be never satisfied, til. they have their will and mind fulfilled, I being one well known, that always heretofor have been of good will to accomplish womens desires, will now be content also to do as you have willed me herein And |
And firft I will faie unto you, it is both good and profi- table to haue your kine milked earlie in the morning, and rathe at night, for then (efpeciallie in Sommer time) they fhall haue time to feede out of the heate of the daie, and by that meane giue the more milke. If your kine be milked farre from home, caufe then the milke to be brought home in veffels betweene two felkes, couered with a faire Lynnen cloth twice double, and cheefely in the morning, to the in- tent that thereby the milke may remaine warme enough to be put a running with the euening Milke made warme ouer the fire for that purpofe. And if you fend farre for your kine to be milked at home, fee in any cafe that they bee quietly brought home, for if they fhoulde be haftilie dryuen, you fhall haue thereby much the leffe milke. Your milking Maides (as I faid) muft be ftrong, quick, and in all theyr dooings clenlie. But marke ye one thing, that fometimes in Fommer feafon, by occafion of vehement heate, or by force of much thundring & lightning, or by noife of great Gunnes the drinke in your hufe may fuddainlie change and growe eger, and then your fweete Milke with that lower Ale or Beare, will make fo pleafant a drinke, called of fome a fil- libub, or a poffest under the Cowe, that if it be not feene un- to, ye fhall finde thereby, that your Cheefes be not fo weil filled after that as they were before, nor fo much Creame gathered. Your pailes or buckets to milke in, ought to bee kept cleene and fweete as before, for otherwife they will caufe the Milke to turne when it commeth to the fire. If the inner fide of them be colloured like a Grey Friers or a Mil- lers coate, I feare the Maides will be taken for fluttes, al- though their Miftres or dame, will take occafion to excufe themfelues, becaufe they laie in bedde in the morning tyll their Maides had milked, where as if fhe had been a fine and a thriuing hufwife withall, fhee might while her Maides were in milking, haue flit or fkymmed all her Milke pans of the euening Milke, there lyeth much profit therein if fhee fhould find the waie to practife it. Then ufe your Milk thus, put |
And first I will say unto you, it is both good and profi- table to have your kine milked early in the morning, and rathe(?) at night, for then (especially in Summertime) they shall have time to feed out of the heat of the day, and by that mean give the more milke. If your kine be milked far from home, cause them the milk to be brought home in vessels between two folks, covered with a fair Linen cloth twice double, and cheifly in the morning, to the in- tent that thereby the milk may remain warm enough to be put a running with the evening Milk made warm over the fire for that purpose. And if you send far for your kine to be milked at home, see in any case that they be quietly brought home, for if they should be hastily driven, you shall have thereby much the less milk. Your milking Maids (as I said) must be strong, quick, and in all their doings cleanly. But mark you one thing, that sometimes in Summer season, by occasion of vehement heat, or by force of much thundering & lightening, or by noise of great Gunnes the drinke in your house may suddenly change and grow eager, and then your sweet Milk with that lower Ale or Beer, will make so pleasant a drink, called of some a sil- libub, or a posset under the Cow, that it be not seen un- to, you shall find thereby, that your Cheeses be not so well filled after that as they were before, nor so much Cream gathered. Your pails or buckets to milk in, ought to be kept clean and sweet as before, for otherwise they will cause the Milk to turn when it cometh to the fire. If the inner side of them be colored like a Grey Friers or a Mil- lers coat, I fear the Maids will be taken for sluts, al- though their Mistress or dame, will take occasion to excuse themselves, because they lay in bed in the morning till their Maids had milked, where as if she had been a fine and a thriving housewife withall, she might while her Maids were in milking, have flit or skimmed all her Milk pans of the evening Milk, there lieth much profit therin if she should find the way to practice it. Then use your Milk thus, put |
put the euening Milke fkimmed and warmed ouer the fire, and the morrow milke newe milked togeather, and fo run them togeather, then make your Cheefe as aforefaid, preffe it well, then drie them and fette them up an edge. When yee change your Cheefe in preffing thereof out of one cloth into an other, if there happen fome part of the edges of y Cheefe to hang out of the fides of the fame (as commonly beeing well filled in the fate it will doo) you muft cut that awaie, paring it euen by the edges thereof, & cut that in fmal peeceas for your younge Chickens. A better meate yee can not haue to feede them with, and a more apt place then your Cheefe houfe is to keepe them in, ye cannot haue. But then ye muft remember to put your Henne in a Coope, or for defaulte thereof, to tie her by the legge, in fuch place of the houfe as yee fhall thinke meete for her, laying heere unto her a borde of a foote and more in bredth, whereuppon yee may be well affured the Henne will alwaies broode her Chickens ra- ther than upon the grounde. And if folke haftilie chaunce to come into the houfe where the Chickens be abroode in the houfe, although there were in euery corner of the houfe a Henne tied that hath Chickens, they will with all fpeede euerie of them runne for fuccour to their owne dam, where fhe standeth tied, as well as a Souldiour in the fielde will repaire to his Captaine in time of neede. The next morning after your Cheefe is made, put them in brine as before is mentioned, & being falted enough, wafh them with hote liquor out of falt, wipe them drie, and laie them on fayre fhelues or boordes, and euerie daie turne them, wiping the~ and the place where they laie, for as I faide before, if the Cheefe lie fo long unturned, that the forme or print of the Cheefe remaineth in the boordes where it did lie, it is much difcommendable, and of all folkes delighting in clenlines to be difliked. Put no Cheefes into anie racks before they bee harde. When ye are difpofed to make Butter, caufe your Cherne diligently to bee prepared as before is fpoken of, your |
put the evening Milk skimmed and warmed over the fire, and the morrow milk new milked together, and so run them together, then make your Cheese as aforesaid, press it well, then dry them and set them up an edge. When you change your Cheese in pressing thereof out of one cloth into an other, if there happen some part of the edges of the Cheese to hang out of the sides of the same (as commonly being well filled in the vat it will do) you must cut that away, paring it even by the edges thereo, & cut that in small pieces for your young Chickens. A better meat you can not have to feed them with, and a more apt place than your Cheese house is to keep them in, you cannot have. But then you must remember to put your Hen in a Coop, or for default thereof, to tie her by the leg, in such place of the house as you shall think meete for her, laying here unto her a board of a foot and more in breadth, whereupon you may be well assured the Hen will always brood her Chickens ra- ther than upon the grounds. And if folk hastily chance to come into the house where the Chickens be abrood in the house, although there were in every corner of the house a Hen tied that hath Chickens, they will with all speed every of them run for succor to their own dam, where she stands tied, as well as a Soldier in the field will repair to his Captain in time of need. The next morning after your Cheese is made, put them in brine as before is mentioned, & being salted enough, wash them with hot liquor and out of salt, wipe them dry, and lay them on fair shelves or boards, and every day turn them, wiping them and the place where they lay, for as I said before, if the Cheese lie so long unturned, that the form or print of the Cheese remains in the boards where it did lie, it is much discommendable, and of all folks delighting in cleanliness to be disliked. Put no Cheeses into any racks before they be hard. When you are disposed to make Butter, cause your Churn diligently to be prepared as before is spoken of, your |
your Butter beeing come take it out of the Cherne, into a faire olde fmoothe Bole, and therein wafhe it from y But- ter whey, other wife called Cherne milke, which beeing per- fectlie doone, put the Butter all abroade in the Bole, & with a knife garfe it euerie waie, drawing euer the edge of the knife towards you, that doone, then with your forefinger strike the moft part of the Butter from the fide of the knife, then betweene your forefinger and your thombe strike all the Butter from the edge of the knife, and holde that up be- tweene you and the light, and yee fhall fee therein both Lint and haires, though the Creame were neuer fo well ftrained into the Cherne, although this be not heere in ufe, fhee that leaueth it undoone, albeit to be very fine and clenly fhee fee- meth herfelf, lint and haires will be in her Butter. Then falt your Butter , and weigh it, and note if you Maides had as much Butter of like time gathered before. And thus nowe I finifh and make and ende, fauing one thing more yet I call to mind, and that is, if your milking Maides be difpofed to fing in time of their milking, fome Cowe will take fuch a delight therein, that afterward when a Maide commeth to milke her and doth not fing, fhee whill not ftand to be milked, and when Maides come to milke kine more gailiar apparelled, then they be accuftomed to milke in, the kine will be verie dangerous to ftande to bee milked of them. And at a Copie hold heere in South-ham- fhire of mine, I haue had alfo this experience, that one of my kine hath had fuch a minde and fantafie to one of my Maides, that in her prefence the Cow would neuer ftand to be milked of anie other but of her onelie. And thus nowe I ende and take my leaue of you.
The woman. And I eftfoones render unto you condigne thankes for all your gentle communication, and rehearfall of your for- mer fayings. The |
your Butter being come take it out of the Churn, into a fair old smooth Bowl, and therein wash it from the But- ter whey, other wise called Churn milk, which being per- fectly done, put the Butter all abroad in the Bowl, & with a knife carve it every way, drawing ever the edge of the knife towards you, that done, then with your forefinger strike the most part of the Butter from the side of the knife, then between your forefinger and your thumb strike all the Butter from the edge of the knife, and hold that up be- tween you and the light, and you shall see therein both Lint and hairs, though the Cream were never so well strained into the Churn, although this be not here in use, she that leaveth it undone, albeit to be very fine and cleanly she see- meth herself, lint and hairs will be in her Butter. Then salt your Butter, and weigh it, and note if your Maids had as much Butter of like time gathered before. And thus now I finish and make an end, saving one thing more yet I call to mind, and that is, if your milking Maids be disposed to sing in time of their milking, some Cow will take such a delight therein, that afterward when a Maid commeth to milk her and doth not sing, she will not stand to be milked, and when Maids come to milk kine mnore gailier apparelled, then they be accustomed to milk in, the kine will be very dangerous to stand to be milked of them. And at a Copie hold here in South-ham- shire of mine, I have had also this experience, that one of my kine hath had such a mind and fantasy to one of my Maids, that in her presence the Cow would never stand to be milked of any other but of her only. And thus now I end and take my leave of you.
The woman. And I eftfoones (???) render unto you condigne thanks for all your gentle communication, and rehearsal of your for- mer sayings. The |
The Man. Becaufe the keeping of fo great a number of milch kine in one grounde or pafture, as before is fpoken of, fhall not be thought to be fained : it was at a Grange in Suffolk, be- longing then to an Abbie of white Monkes, called Sibeton Abbie, fiue miles from Donwiche, and foure miles from Framingham Caftell.
Heerafter followeth a faying of her that was the dair- rie wife, and made the witemeat manie yeeres togeather of all the Kine aforefaide, in commendation of earlie ryfing.
Arife earelie. Seure God deuoutly. Then to thy worke bufilie. To thye meate ioyfully. To they bed merilie. And though thou fare poorely, And thy lodging homelie. Yet thanke God highly. Ka. Dowe.
An other faying concerning the fame.
To rife betimes, they felfe to recreate To looke well to thine owne, & to keepe a fober e.?? Long ere thou eateft, and not to fup late, Lo lie high with thy head, and to sleepe modere Maketh man rich, long life and fortunate.
FINIS.
|
The Man. Because of the keeping of so great a number of milch kine in one ground or pasture, as before is spoken of, shall not be thought to be fained : it was at a Grange in Suffolk, be- longing then to an Abby of white Monks, called Sibeton Abby, five miles from Donwiche, and four miles from Framingham Castle.
Hearafter followeth a saying of her that was the dair- ry wife, and made the white meat many years together of all the Kine aforesaid, in commendation of early rising.
Arise early. Serve God devoutly. Then to thy work busily. To thy meat joyfully. To thy bed merrily. And though thou fare poorly, And thy lodging homely. Yet thank God highly. Ka. Dowe.
An other saying concerning the same.
To rise betimes, thy selfe to recreate To look well to thine own, & to keep a sober (???) Long ere thou eatest, and not to sup late, Lo lie high with thy head, and to sleep (???) Maketh man rich, long life and fortunate.
FINIS. |
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Transcription and transliteration into modern english copyright 2014, 2015 by Kathleen Madsen. <Kathleenmadsen at gmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.
If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.
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