“I was led with some ceremony to a primitive sort of ladder with very roughly carved steps, and shoved, with help from above and below, on to a flat mud roof. Here a tent had been pitched, the floor of which was covered with mats and rugs for me to rest on. I no sooner laid myself down than a string of men, women and children arrived, carrying bowls with a particularly sumptuous meal of rice, _dhal_, meat, _balab_ (or boiled buckwheat leaves), curd, milk, broiled corn with sugar, _chapatis_, _shale_, sweets, native wine and liquor.”
A cook of roughly the same moment, setting down the same dish.
pressed and dried for use. Curd, called also casein and caseous matter, or the basis of cheese, exists in the milk, and not in the cream, and requires only to be separated by coagulation. The coagulation, however, supposes some alteration of the curd. By means of the substance employed to coagulate it, it is rendered insoluble in water. When the curd is freed from the whey, kneaded and pressed to expel it entirely, it becomes cheese. This assumes a degree of transparency, and possesses many of the properties of coagulated albumen. If it be well dried, it does not change by exposure to the air; but if it contain moisture, it soon putrefies. It therefore requires some salt to preserve it, and this acts likewise as a kind of seasoning. All our cheese is coloured more or less, except that made from skim milk.
Sources: The passage is from Arnold Henry Savage Landor, In the forbidden land : $b an account of a journey into Tibet, capture, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, cheese stamp.