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the morning, the new milk, and that of the pre 'A dairy farm of 100 acres,' says an intelligent ceding night, thus prepared, are poured into a writer on the agriculture of Cheshire, 'is genelarge tub, together with the cream. A piece of rally divided into the following proportions : rennet
, kept in luke-warm water from the pre- from ten to fourteen acres of oats, from six to ceding evening, is put into the tub in order to eight acres of fallow wheat, and the like quantity coagulate the milk; with which, if the cheese is of summer fallow; the remainder consists of intended to be colored, a snall quantity of meadow and pasture, the former occupying about arnotto (or of an infusion of marigolds, or carrots,) twelve acres. The good dairy farmer attends is rubbed fine and mixed; the whole is then more to the size, forn, and produce of the udder stirred together, and, being covered up warm, it of his cow than to any fancied beauty of shape. is allowed to stand about half an hour, when it This consideration induces him to be particular is turned over with a bowl, to separate the whey in the breeding and rearing his calves, and in the from the curds, and broken soon after into very management of his cows during the winter and small particles: the whey being separated, by summer seasons. The annual quantity of cheese standiog some time, is taken from the curd, which made from each cow varies from 50 to 500 lbs. sinks to the bottom, and is then collected into á and upwards, the produce depending on the part of the tub provided with a slip, or loose goodness of the land, the quality of the pasture, board, to cross the diameter of the bottom, for the seasons, and the manner in which the stock the sole purpose of effecting this separation; are wintered. On the whole, the average proon which a board is placed, weighing from sixty duce may be estimated at 300 lbs. from each to 120 pounds, in order to press out the whey. animal. The quantity of milk yielded daily by As soon as it acquires a greater degree of solidity each cow, according to this estimate, will be it is cut into slices, and turned over several times, about eight quarts, which it is calculated will to extract all the whey, and again pressed with produce one pound of cheese. weights.
‘On the dairy farms one woman-servant is These operations may consume about an hour generally kept to every ten cows, who is emand a half. It is then taken from the cub and played in winter in spinning, and other housebroken very small by the hand, salted, and hold business, but in milking is assisted hy all put into a cheese-vat, the depth of which is en- the other servants of the farin. The cheese is larged by a tin hoop fitted to the top. The side chiefly sold in London, being exported from is then strongly pressed, both by hand and with Chester, Frodsham-bridge, and Warrington. A a board at top, well weighted ; and wooden large quantity goes to Liverpool and Bristol, skewers are placed round the cheese, at the centre, some inore is disposed of to the Yorkshire which are frequently drawn out. It is then dealers, and some goes into Scotland. The shifted out of the vat, a cloth being previously proper season for calving is reckoned to be from put on the top of it, and reversed on the cloth the beginning of March to the beginning of May; into another vat, or again into the same, if well and during these months there is more veal fed scalded before the cheese be returned to it. The in Cheshire thau in any other county in the top, or upper part, is next broken by the hand kingdom, though generally killed to spare the down to the middle, salted, pressed, weighted and milk.' skewered as before, till all the whey is extracted. • Gloucester cheese is made of milk immediately This being done, the cheese is again reversed from the cow; but which, in summer, is thought into another vat, likewise warmed with a cloth too hot, and is therefore lowered to the requisite under it, and a tin hoop, or binder, put round degree of heat, before the rennet is added, by the upper edge of the cheese and within the sides pouring in skim-milk, or, if that will not answer, of the vat; the former being previously enclosed by the addition of water. As soon as the curd in a cloth, and its edges put within the vessel. is come,' it is broken with a double cheeseThese various operations are performed from knife, and also with the hand, in order to clear it about seven o'clock in the morning till one at from the whey, which is ladled off. The curd, Doon. The pressing of the cheese requires about being thus freed from the principal part of the eight hours more, as it must be twice turned in whey, is put into vats, which are set in the press the vat, round which thin wire skewers are passed for ten or fifteen minutes, in order to extract all and shifted occasionally. The next morning it the remaining liquid. It is then turned out of ought to be turned and pressed again, as likewise the vats into the cheese-tubs again; broken small at night, and on the succeeding day, about the and scalded with a pail-full of water, lowered with middle of which it is removed to the salting-room, whey, about three parts water to one of whey; where the outside is salted and a cloth binder and the whole is briskly agitated, the curd and tied round it. After this process the cheese is water being equally mixed together. After havturned twice daily, for six or seven days; then ing stood a few minutes, to let the curd subside, left two or three weeks to dry, during which time the liquor is poured off; and the former collected it is turned and cleaned every day; and at length into a vat, the surface of which is, when about deposited in the common cheese-room, on a half full, sprinkled with a little salt, that is worked boarded floor covered with straw, where it is in among the curd. The vat is then filled up, turned daily till it acquires a sufficient degree of and the whole mass turned two or three times in hardness. The room should be of a moderate it, the edges being pared and the middle rounded warmth, but no wind, or current of air, must be up at each turning. At length the curd is put permitted to enter, as this generally cracks the into a cloth and placed in the press, whence it cheese. Their outsides, or rinds, are sometimes is carried to the shelves, and turned, generally, rubbed with butter or oil to give them a coat. once a day till it has acquired a sufficient degree
of compactness to enable it to undergo the ope- they appear when made like an acorn; but these ration of washing.
are never so good as the others, having a thicker Parmesan cheese has long been famous for its coat, and wanting the rich flavor and mellowness richness and flavor ; the following mode of ma of the others. The manufacture of these cheeses nutacture is described in the Annales de Chemie. is not confined to Stilton and its neighbourhood; The size of these cheeses varies from sixty to 180 as inany other persons in Huntingdonshire, and pounds, according to the number of cows in each also Rutland and Northampton shires, make a dairy. During the heat of suminer cheese is · similar sort, sell them for the same price, and made every day, but in the cooler months milk give them the name of Stilton cheeses. It is will keep longer, and the cheese is made every observed by Mr. Hazard, that, though the farmother day. The summer cheese, which is the ers about Stilton are remarkable for the cleanlibest, is made of the evening milk, after having ness of their dairies, they take very little pains been skimmed in the morning and at noon. with the rennet; for if they did they would not Both kinds of milk are poured together into a have so many faulty and unsound cheeses. The caldron capable of holding about 130 gallons, inhabitants of other countries might make as good of the shape of an inverted bell, and suspended cheese as that of Stilton if they would adhere to on the arm of a lever so as to be moved off and on the same plan, which is this :—They make a the fire at pleasure. In this caldron the milk is cheese every morning, and to this meal of new gradually heated to the temperature of about 120°; milk they add the cream taken from that which it is now removed from the fire, and kept quiet was milked the night before. This, and the age for five or six minutes. When all internal mo- of their cheeses, it is said, are the only reasons tion has ceased, the rennet is added; this sub- why they are preferred to others, their land not stance is composed of the stomach of a calf, being in any respect superior to that of other fermented together with wheaten meal and salt; countries. and the method of using it is to tie a piece, of In the Bath Papers, Mr. Hazard gives the folthe size of a hazel nut, in a piece of linen cloth, lowing receipt for making rennet. • When the and steep it in the milk, squeezing it from time to maw-skin is well prepared and fit for the purtime; a sufficiency of rennet soon passes through pose, three pints or two quarts of soft water, the cloth into the milk, which is now to be well clean and sweet, should be mixed with salt, stirred, and afterwards left to rest that it may wherein should be put sweet-brier, rose-leaves coagulate. In about an hour the coagulation is and flowers, cinnamon, cloves, mace, and, in complete, and then the milk is again put over the short, almost every sort of spice and aromatic fire, and raised to a temperature of about 145 that can be procured ; and if these are put into degrees.
two quarts of water, they must boil gently till the During the time it is heating the mass is liquor is reduced to three pints, and care should briskly agitated, till the curd separates in small be taken that this liquid is not smoked; it should lumps; part of the whey is then taken out, and be strained clear from the spices, &c., and, when a small portion of saffron is added to the remain- not warmer than milk from the cow, it should be der in order to color it. When the curd is thus poured upon the vell or maw; a lemon may then broken sufficiently sınall, nearly the whole of the be sliced into it, when it may remain a day or whey is taken out and two pailfuls of cold water two; after which it should be strained again and is poured in; the temperature is thus lowered so put into a bottle, where, if well corked, it will as to enable the dairyman to collect the curd, by keep good for twelve months, or more : it will passing a cloth underneath it and gathering it smell like a perfume, and a small quantity of it up at the corners; the curd is now pressed into will turn the milk, and give the cheese a pleasing a frame of wood like a bushel without a bottom, flavor.' placed on a solid table and covered by a round The method of making green cheese we should piece of wood, having a great stone or weight not, perhaps, omit. In a cheese of this sort, of on the top. In the course of the night it cools, abou: ten or twelve pounds weight, an infusion assumes a firm consistence, and parts with the is made hy steeping about two handfuls of sage, whey; the next day one side is rubbed with salt, and one of marigold leaves, with a little parsley, and the succeeding day the cheese is turned and after being bruised, one night in a proper quanthe other side is rubbed with salt in the same tity of milk. In the morning the greened milk manner as before. This alternate salting of each is strained off, and mixed with about one-third of side is practised for about forty days; after this the whole quantity to be run. The green and the period ihe outer crust of the cheese is pared off, white milks are then run separately, keeping the and the fresh surface is coated with linseed oil. two curds distinct, until they are ready for vatThe convex sides are then colored red with ar- ting. The mixing of them depends on the fancy notto, and the cheese is fit for sale.
of the maker. In some cases the two are conThe Stilton cheeses, called the Parmesan of nected together, blending them in an even and England, are usually made in cylindrical vats, intimate manner; in others, the green curd is and weigh from six to twelve pounds each. Im- broken down into irregular fragments, or cut out mediately after they are made they should be put in irregular figures by means of proper tins. In into boxes made exactly to fit them, as they are the operation of vatting, the fragments or figures so extremely rich, that, without this precaution, are placed on the outsides. The bottom of the they would be apt to bulge out and break asunder. vat is first set with them, crumbling the white or In these boxes they should be daily turned, and yellow curd among them. As the vat fills, kept two years; they are then fit for sale. Some others are placed at the edges, and the remainder make them in a net like a cabbage-net, so that buried flush with the top. In the management
afterwards, the same plan is pursued as those very commodious one. Churns are almost endwhich we have already described for common less in their variety of shapes, and supposed recbeese.
commendations. Our article Churn exhibits an A dairy house should have a northern aspect, improved mode of working this important utensil. if possible, and good ventilation. The regulation we may add, in conclusion, that Mr. Dicas of of temperature may be accomplished on the plan Liverpool has lately invented a lactometer for suggested by Dr. Anderson, of having double ascertaining the richness of milk from its specific walls and roofs; or by means of hollow walls ; gravity, and its degree of warmth taken by a therand for common purposes by the walls having a mometer, on comparing its specific gravity with Facuity left, of eight or ten inches in width, be- its warmth.' tween the lath and plaster. According to the na It is a glass tube a foot -long, with a funnel at ture of the business to be carried on in them, top; the upper two inches being marked in these buildings will be of course regulated, both small divisions, just under the funnel; when the in regard to their size and the number of their instrument is filled to the height of one foot with conveniences : as whether they are used for but- milk, the depth of cream it yields is noted by ter, cheese, or milk; the number of cows which the gradations on the upper part. are kept, &c. In the Gloucester dairy houses An invention of a similar kind has been twenty feet by sixteen are the usual dimensions noticed by the Highland Society of Scotland, in for forty cows; and thirty feet by forty for 100 their Report for 1816 : Mrs. Lovi's aereometric COWS.
beads, by which the specific gravity of the milk A butter dairy should consist of three rooms, is tried first when new milked, and again when er apartments : namely, a milk room, a churning the cream is removed.— When milk is tried as room with necessary apparatus, and a room for soon as it cools,' observes this Report, say to the different utensils, and the cleaning and air- 60°, and again, after it has been thoroughly ing them in, when it may be requisite. The skimmed, it will be found that the skimmed milk cheese dairy should, in the same manner, be is of considerably greater gravity; and as this composed of three rooms; one for the reception increase depends upon the separation of the of the milk; another for the scalding and pres- lighter cream, the amount of the increase, or the sing of the cheese; ana a third for the purpose difference between the specific gravity of the fresh of salting it in. In addition, there ought to be and skimmed milk, will bear proportion to, and a room for the stowing of the cheese, which may may be employed as a measure of, the relative conveniently be a loft" made over the dairy. It quantities of the oily matter or butter contained is frequently at a distance, which is inconvenient in different milks.'-—The specific gravity of and troublesome.
skimmed milk depends both on the quantity of The milk dairy only requires two good rooms, the saccharo-saline matters, and of the curd. To one for the reception of the milk, and another estimate the relative quantities of curd, and by for the purpose of serving it out in, and that of that determine the value of milk for the purpose scalding, cleaning, and airing the different uten- of yielding cheese, it is only required to curdle sils.
the skim milk, and ascertain the specific gravity The utensils of a cheese dairy are, the cheese of the whey. The whey will, of course, be found tub, in which the curd is broken, and prepared; of lower specific gravity than the skimmed milk, the cheese-knife, commonly a thin spatula of and the number of degrees of difference affords Food or iron, for the purpose of cutting or break. a measure of the relative quantities of the curd. ing down the curd; the cheese-cloth, a piece of According to this hypothesis, the aereometric thin gauze, in which the cheese is placed in the beads may be employed to ascertain the qualipress; a circular cheese-board; a strong wooden ties of milk, relatively both to the manufacture ral, and cheese-press.
of butter and cheese.' But neither of these invenThe last article is generally constructed with tions, though in themselves ingenious, have been a common wooden screw, though sometimes a extensively used. large weight is used. The diagram represents a The fixtures of a respectable dairy are, a copo
per boiler in the scalding-room; benches and shelves in this room and the cheese-room; a bench or table about two feet wide round the milk-room; and a pump in the centre of the latter.
The utensils of a butter dairy are, pails; sieves of hair cloth, or silver-wire cloth for straining the milk; milk dishes or coolers; an ivory or bone cream-knife, and skimming dishes of willow or ivory; bowls; barrel, or other milk churns; butter-makers; and a portable rack for drying dishes in the air; tubs, &c.
DAIS, in botany, a genus of the monogynia order, and decandria class of plants; natural order, thirty-first, vepreculæ: involucrum tetraphyllous : CoR. quadrifid, or quinquefid : FRUIT monospermous berry. Species three, natives of South Sea Isles.
DAISY, n. s. 7 Sax. dægeseze day's-eye; little elevation, except in the neighbourhood of
Dal'sied, adj. sor, as Mr. Thomson conjec- Norway ; the greater part of the province is tures, dah's, i. e., does-eye. Minsheu says, from finely diversified with hîlls, dales, and lakes. It darbw, to divide, because of the divisions of the contains also two large rivers, the Dal and the leaves; but this etymology seems too profound Ljusne. In the south fine rye and barley fields for the name of a common flower.
meet the eye; and the potatoe is cultivated with A Frankelin was in this compagnie ;
some success; but the perpetual changes of the White was his berd as is the dayesie
property and badness of the roads have been Of his complexion he was sanguin.
formidable obstacles to improvement. LimeChaucer. Prol. to Cant. Tales, trees, elms, and maples, are found growing here When daisies pied, and violets blue,
nearly under the sixty-second degree of latiAnd lady stocks all over white,
tude. Dalecarlia has its chief riches, however, And cuckoo buds of yellow hue,
in its copper and iron mines, the chief of which Do paint the meadows much bedight.
(of copper) are at Fahlun and Afvestad. At the
Shakspeare. beginning of the present century the iron mines As he passed, the woods put forth their blossoms, employed seventy-two smelting-furnaces, and the earth her primroses and days-eyes, to behold him. fifty-six forges; the total annual produce being
about 113,000 cwt. Sulphur is likewise found; Now hawthorns blossom, now the daisies spring ;
and at Elfvedal are quarries of porphyry. The Now leaves the trees, and flowers adorn the ground.
chief towns are Fahlun, Hedemora, and Soter.
Pope. This will find thee picking of daisies, or smelling to
The Dalecarlians are of noble make and apa lock of hay.
pearance, and have long been celebrated for their
love of liberty. During the struggles of GustaFair handed Spring unbosoms every grace ; The daisy, primrose, yiolet.
vus Vasa for the crown, they obtained their Daisy. See BELLIS.
chief privileges, and have since distinguished DAISY, Blue, and Daisy, Globe, in botany. have imbibed from these circumstances much of
themselves on similar occasions. They seem to See GLOBULARIS.
DALBERGIA, in botany, a genus of the the spirit of faction; and they have great conoctandria order, and diadelphia class of plants. tempt for the other Swedes.
DALECHAMPIA, in botany, a genus of the There are two filaments or stamina quadrifid at top. The fruit is pedicellated, not gaping; le- inonadelphia order, and monæcia class of plants; gtiminous, membrano-compressed, and bearing natural order thirty-eighth, tricoccæ. Male inseeds. Seven species ; six India plants.
volucrum, comion and quadripartite: cal. hex
aphyllous; COR. none; nectarium laminated or DALE, n. s. Teut. thaal ; Ang.-Saxon, $pa- scaly; the stamina monadelphous or coalited nish, Belgic, and Irish, dal, from dalen, descendere, at the base, and polyandrous or numerous descend. A valley or low place.
Female involucrum, common and triphyllous ; As when old Father Nilus gins to swell,
style one: CAPS, tricoccous. Species two, viz. With timely pride above the Aegyptian vale,
1. D. scandens, a native of Jamaica, and a His fattie waves doe fertile slime outwell,
climbing plant which rises to a considerable And overflow each plaine and lowly dale.
height, and is remarkable for nothing but Spenser. Faerie Queene.
having its leaves armed with bristly hairs, which Stand ye secure, ye safer shrubs below, In humble dales, whom heavens do not despight;
sting the hands of those who unwarily touch Nor angry clouds conspire your overthrow,
them. 2. D. Gorolata, a native of New Gra
nada. Envying at your too disdainful hight. Bishop Hall. Defiance to Envy.
DALGARNO (George), a learned Scottish
writer of the seventeenth century, was born at Before the downfall of the fairy state, This dale, a pleasing region, not unblest,
Aberdeen, and projected a plan for a universal This dale possessed they, and had still possessed.
language, in a work entitled Ars Signorum,
Tickell. Vulgo Character Universalis et Lingua Philoso'He steals along the lonely dale.
phica, London 1661, 8vo. This exhibits a clas
Thomson's Spring. sification, as the author and his admirers state, of Enough of Grongar, and the shady dales, all possible ideas, and a selection of characters Of winding Towy, Merlin's fabled haunt,
adapted to them. He admits only seventeen I sung inglorious.
Byron. classes of ideas, and uses the letters of the Latin DALEA, in botany, a genus of plants of the alphabet, with two Greek characters. His plan diadelphia class and decandria order. Stamina resembles that of bishop Wilkins. He was the five or ten, with the wings growing to their co-author also of Didascalophus, or the Deaf and lumn, and united without separate filaments: Dumb Man's Tutor. Oxford, 1680, 8vo. leguminous : SEED one. Species fourteen, na DALIN (Olof Von), a Swedish historian and tives of North and South America.
poet, born at Winberga in Holland in 1708, was deDALECARLIA, or STORA-KOPPARBERG, as signed for the medical profession, which he abanit has been recently named, is an extensive pro- doned. In 1735 he published a weekly paper, vince of Sweden, bounded on the west by Nor- called The Swedish Argus, which gave great satisway, on the north by Herjedal, on the east by faction to the diet, and he was rewarded with Helsingland, and on the south by Westmann- the situation of librarian at Stockholm. He has land. It contains nearly 1300 English square been termed the father of Swedish poetry. His miles, and about 125,000 inhabitants. Though two chief poems are, The Liberty of Sweden; its general aspect is hilly, the mountains are of and Brunhilda, a tragedy. In 1744 he was en
gaged by the diet to write The History of Swe With faire disport, and courting dalliaunce den, and successively raised himself to be pre- She intertainde her lover all the way; ceptor to prince Gustavus, counsellor in ordinary But when she saw the knight his speare advance, of the chancery, knight of the northern star, and Shee soone left off her mirth and wanton play, chancellor of the court. He died in 1763. He And bad her knight addresse him to the fray,
Spenser, Faerie Queene. was the author of a Translation of Montesquieu's Causes de la Grandeur et de la Décadence des The daily dalliers, with pleasant words, with smil. Romaines; and several poems, fables, &c., printed lost, before they were purposed to be made. Aschum.
ing conntenances, and with wagers purposed to be in 6 vols. 1767. DALKEITH (Gael. i. e. a plain between two
Not dallying with a brace of courtezans, rivers), a parish of Scotland, in Mid Lothian, But meditating with two deep divines. Shakspeare. situated between the south and north Esk, and
She her airie buildeth in the cedar's top,
And dallies with the wind, and scorns the sun. Id. not exceeding two miles in length or breadth. The soil is partly light and sandy, partly deep
- Good lord, you use this dalliance to excuse clay.
Your breach of promise.
Id. DalkEITH, a considerable town in the Nor gentle purpose, nor endearing smiles, abore parish, is six miles south-east of Edin- Wanted; nor youthful dalliance, as beseems, burgh, 'seated on the north Esk. It contains Fair couple linked in happy nuptial league, several good streets, and has a weekly market Alone as they. on Thursday, reckoned one of the best in Scot He left his cur, and laying hold Land for grain; which is all sold for ready money,
Upon his arms, with courage bold
'tis now no time to dally, and supplies the west country about Glasgow,
The enemy begin to rally.
Hudibras. Paisley, Carron, &c., as well as Edinburgh in
I'll head my people; part. It has also markets on Monday and Tues
Then think of dalliance when the danger's o'er : day for meal and cattle, in winter; and a fair
My warlike spirits work now another way, the third Tuesday in October. The seat of the
And my soul's tuned to trumpets.
Dryden. duke of Buccleuch is the principal ornament of
One hundred thousand pounds must be raised, for the place, and the plantations which surround it there is no dallying with hunger. Swift. are laid out with great taste. The house was built in the beginning of the eighteenth
DALMANUTHA, in ancient geography, a na the site of Dalkeith castle. Long. 2° 20' W., city of Judea, on the east side of the sea of Tilat. 55° 50' N.
berias; either the same with Magdala, or situated DaLKEITH CASTLE formerly stood at the east
near it. Hence Mark says, viii. 10, that our end of the town of Dalkeith. It was built on a Saviour and his disciples landed in the parts perpendicular rock of great height, and inacces- of Dalmanutha : while Matthew, recording the sible on all sides, except the east where it was same fact, says that they came into the coast of defended by a fosse, through which the river is Magdala. said to have run. On the defeat of the Scots at DALMATIA, a country of Europe, in a the battle of Pinkie, in 1547, James earl of former maritime division of Austria, was bounded Morton, Sir David Wedderburn, and many on the north by Bosnia and Croatia, on the others, fied to this castle; where they were
east by Servia, and on the south and west by the besieged for some time by the English, but Adriatic. The country is, as it were, strewed were obliged to surrender at last for want of with mountains and hills, which are not altoprovisions. Here, in 1660, it being the head quar- gether unfruitful; olives, vines, myrtles, and a ters of general Monk, the restoration of monarchy, great variety of palatable and wholesome vegeby calling home Charles II. was planned.
tables growing amongst them. It has also many DALLA, an important island and district of fertile plains; and feeds considerable numbers the Delta of the Irrawuddy River, Hindostan. of horned cattle and sheep. The rivers of DalIt is covered generally with wood, which shelters matia have no long course, but are mostly navinumerous wild beasts, but contains also fine gable. The principal are the Cherka and the pastures, and produces rice and salt in con- Narenta. The air is temperate and pure. The siderable quantities. During the contest between Dalmatians use the Sclavonian language and the Birmans and Peguers, in the middle of the customs, and profess the Roman Catholic relast century, this district was often overrun by ligion. both armies. The principal towns are Dalla,
Dalmatia was distinguished as follows :-1. Cowack, and Gnapee Ghewen.
Hungarian Dalmatia, lying on the upper part of the DA’LLY, v. a. & n. Ancient Belg. dollen; Adriatic Sea, containing part of ancient Liburnia, DSLÖLIANCE, n. S. Goth. duella; Saxon, and which is more generally called Morlachia.
DAL'LIER, n. s. dwolian. To talk fool- 2. Venetian Dalmatia, or that part which was ishly or idly. llence both to delay, and to trifle possessed by the Venetians, lying to the southin love or otherwise.
east of Hungarian Dalmatia, and abounds in They that would not be reformed by that correction, ancient castles and fortresses. The inhabitants wherein he dallied with them, shall feel a judgment are estimated at 25,000, and are distinguished Forthy of God.
Wisdom xii. 26. hy different names, as well as diversity of manA Frere ther was a wanton and a mery,
See Morlachs, and Uulans. They A limitour, a full solempne man :
are warlike; intrepid soldiers, and excellent In all the ordres foure is non that can
The nobility and people were well atSo moche of daliance and fayre language.
tached to the republic; milaness made them Chaucer. Prol. to Cant. Tales. faithful subjects to Venice; their privileges were