Cheesemaking: Pickling the Curd
Description
Mrs. M. E. Scott preparing to place an egg into strong pickle, or brine, to test its strength, in her home, West Stonesdale ( Swaledale). If the brine is the correct strength, the egg will float in it. After pressing, the curd will be left in this strong pickle for two or three days. Mounted on Photo File card with LAVC/PHO/P1543. With typed note. Card 23 in a series of 27. Originally held in Photo File: Cheesemaking.
Metadata
| Identifier | rypkbhwb |
| IRN | 412491 |
| Class Mark | LAVC/PHO/P1542 |
| Level | Item |
| Type of Record | Archives - ISAD(G) |
| Peristent Link | http://prototype1.library.leeds.ac.uk/rypkbhwb |
| Collection(s) | Leeds Archive of Vernacular Culture |
| Category | Archive |
| Parent Record | Cheese Making: Photocards |
| Creator(s) | Kissling, Werner |
| Date | July 1963 |
| Size and Medium | 1 mounted photographic print. |