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"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.

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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

Main title: The householders philosophie ; anexed, A dairie booke /Torquato Tasso.

Originally Transcribed and Transliterated December 2014 - January 2015

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.

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

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.

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.

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

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

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

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 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.