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Vins.
Du seret. Du lait de vache.[68]
Du caille. Du lait froid.
Du beurre. Du lait de chevre.
Du fromage gras. Petit lait.
Du fromage mi-gras. De la creme.
Du fromage maigre. Du lait de beurre.[69]
Tome de vache. Petit lait de chevre.
Tome de chevre.

_Pour les Cochons_.
Du lait gate.
Cuite.
Some of the solids and fluids in the earlier part of this _carte_ we
felt tolerably sure of finding at the maire's chalet, and accordingly
any amount of cream and _seret_ proved to be forthcoming. The maire
asserted that _cerac_ was the true name of this recommendable article
of food, _cere_ being the patois for the original word. Others had
told us that the real word was _serre_, meaning _compressed_ curds;
but the French writers who treat learnedly of cheese-making in the
_Annales de Chimie_ adopt the form _serets_; and in the _Annales
Scientifiques de l'Auvergne_ I find both _seret_ and _serai_, from the
Latin _serum_.


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