“Valtellina, as it is called, is a valley enclosed in high and terrible mountains; it produces much strong wine, and there is so much cattle that the natives conclude that more milk than wine grows there. This is the valley through which the Adda passes, which first runs more than 40 miles through Germany; this river breeds the fish _temolo_ which live on silver, of which much is to be found in its sands. In this country every one can sell bread and wine, and the wine is worth at most one soldo the bottle and a pound of veal one soldo, and salt ten dinari and butter the same and their pound is 30 ounces, and eggs are one soldo the lot.”
A cook of roughly the same moment, setting down the same dish.
Butter is an expensive article, and should be selected with care. If one have the proper place for storing it, and can get it direct from some trustworthy dairy, it would be economical to purchase the winter’s supply in October. About fifty pounds will be enough for a family of two for six months. This should be put up in two or three small tubs. It must be kept in a cool, sweet place. Eggs, of course, are best fresh. It is wise economy for the young housekeeper to pay the extra price, and always be sure of the quality of her supply. Pure milk is a most important adjunct to the table. As far as it is in her power to do so, the housekeeper should see that the supply comes from a wholesome source, and then do her part to keep the milk good by having the vessels perfectly clean and the surroundings such that the milk shall not be contaminated.
Sources: The passage is from da Vinci Leonardo, The Notebooks of Leonardo Da Vinci — Complete, tr. Richter, Jean Paul, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, grapes stamp.