chapter 17

, and also by Cennini, _Trattato_, chapters 110–112.

Soft cheese from cows’ milk must, according to the earlier recipe, be shredded finely into hot water and braised in a mortar to a paste. It must then be immersed in cold water till it hardens, and then rubbed till it is quite smooth on a board and afterwards mixed with quick lime to the consistency of a stiff paste. Panels cemented with this, says Theophilus, will be held so fast when they are dry that neither moisture nor heat will bring them apart. Vasari does not seem to have such faith in the mucilage, and prefers that made from boiling down shreds of parchment and other skins. The twelfth century writer knows how to make this also. See