~ Informative articles on the history of gardening and garden restoration ~

Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.


Gloucestershire Cheese


Having carefully prepared your curd, let it be taken off gently, and put into a vat covered with a clean linen cloth till it is dry. (See recipe for Common Cheese)

Then cut it into small pieces and put it into boiling water mixed with salt, then take it out.

Having wrung from it the water, let it stand a day longer in another vat, only that you must turn it several times.

Put it into the press, and when it has laid twenty-four hours take it out and set it up.

Then turn it several times for a month, and it will be ready for use at the expiration of eight or nine months.




The Farmer's Wife
or, the Complete Country Housewife

London, c. 1780

Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

Copyright © Sara Douglass Enterprises Pty Ltd 2006
No material may be reproduced without permission
unless specifically stated otherwise