So it appeares that, some time or other,
when there in the vale of Sussex and Surrey they have the North
Wiltshire skill, that halfe the cheese trade of the markets of Tedbury
and Marleborough will be spoiled.
Now of late, sc. about 1680, in North Wiltshire, they have altered
their fashion from thinne cheeses about an inch thick, made so for the
sake of drying and quick sale, called at London Marleborough cheese,
to thick ones, as the Cheshire cheese. At Marleborough and Tedbury the
London cheese-mongers doe keep their factors for their trade. [At the
close of the last century Reading was the principal seat of the London
cheese factors, who visited the different farms in Wiltshire once in
each year to purchase the cheese, which was sent in waggons to
Reading: often by circuitous routes in order to save the tolls payable
on turnpike roads. - J. B.]
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Maulting and Brewing. It is certain that Salisbury mault is better
than any other in the West; but they have no more skill there than
elsewhere. It is the water there is the chiefest cause of its
goodnesse: perhaps the nitrousnesse of the maulting floores may
something help.
[Aubrey devotes several pages to these subjects. He particularly
commends "The History of Malting, or the method of making Malt,
practised at Derby, described for R. T. Esq. by J. F. (John
Flamsteed), January 1682-3", which was printed in "A Collection of
Letters for ye Improvement of Husbandry and Trade", No.
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