Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/530

496] When this plant arrives at maturity, it produces yellow flowers, and turgid, angular pods, containing seed, which is commonly sold under the name of Durham mustard seed.

In Ireland, and the northern parts of Europe, this plant is boiled, and eaten in the same manner as cabbage. It is also relished by cows, goats, and swine; sheep are extremely fond of it; but it is generally refused by horses. Bees derive much nourishment from its flowers.

Instead of being spuriously vended for Durham mustard, the seeds of this plant might be rendered more profitable, by expressing the excellent oil with which they abound. This has been attempted with success, in Germany; for we are informed by, that he obtained thirty pounds of pure lamp-oil, from one hundred pounds weight of the seed.  , the Jointed, or White flowered. See.  CHARR, the, or , Salmo alpinus, or umbla minor, a species of fish but seldom found in British lakes, though abundantly in the colder ones of the Lapland Alps. It delights in clear and pure waters, and rarely wanders into running streams.

According to Mr., the largest and most beautiful of these fish are caught in the lake of Windermere, Westmoreland. It spawns about Michaelmas, and chiefly in the river Brathay, which forms a confluence with another, called the Rowthay, when both disgorge themselves into the lake. The former has a black rocky bottom; but that of the latter, a bright sand, which is never visited by the charr. These fish are said to be in the highest perfection about May, and to continue so the whole summer, yet are seldom caught after April. In the spawning season, they will take bait, but at no other time, and are commonly caught in breast-nets, about twenty-four fathoms long, and five broad.—They are likewise taken, though in smaller quantities, in lakes or pools at the foot of Mount Snowden, in Wales, where this fish is called torgoch, and esteemed a greater delicacy than the trout.

The flesh of the charr is very red, and, when potted, delicious eating; hence, numbers of them are annually sent to London.  CHEESE, a species of solid food, prepared from curdled milk cleared of the whey, and afterwards dried for use. As this article constitutes a material part of domestic consumption, we find in almost every country, one or more places celebrated for the superior quality of their cheese. Hence, we propose to enumerate the principal sorts of this manufacture, both at home and abroad; introducing also an account of the mode in which they are prepared.

I. is produced in the town of that name, in the county of Huntingdon; and from its peculiar richness, and flavour, is sometimes called English Parmesan. The process of making it is as follows: the night's cream is put to the morning's milk, with the rennet; when the curd is come, it is not broken, as is usually done with other cheese, but taken out whole, and put into a sieve, in order to drain gradually. While draining, it is pressed till it becomes firm and dry; when it is placed in a wooden hoop, or box, made to fit it, as it is so extremely rich,