_Jennets and Mules_
"Owing to the excellence of the Cyprus donkeys and the poor cla.s.s of Cyprus horses, the superiority of the "jennet" (the result of mating the pony stallion with the donkey mare) is very patent over the "mule" (the product of the donkey jack and the pony mare). The jennet of from 13.1 hands to 14.1 is doubtless the most paying animal that the Cyprus villager or landowner can produce, and its excellence for army or general pack purposes cannot be surpa.s.sed in any country in the world.
Therefore, in my opinion, it is to this cla.s.s of animal that the most encouragement in breeding should be given. To maintain the excellence of the Cyprus jennet every help should be given to the breeding of big donkeys, so that the plentiful supply of donkey mares of from 12.3 to 13.3 hands is available for mating with suitable imported pony stallions, which should be placed by the Government at the breeders"
disposal."[2]
Both jennets and mules, indiscriminately called "mularia," are largely used for transport purposes throughout the Island, and perform practically all the carting work of the country, but, as explained, the jennet is regarded as greatly the superior animal.
_Poultry_
The ordinary barn-door fowl is met with in Cyprus, as everywhere else.
The local breed is a mixture of all the various races which have been imported by private persons for many years past. The most general types met with resemble the Leghorn and Ancona breeds.
The Island, owing to its climate and its corn production, is admirably suited to the poultry industry, and a sure and profitable market in Egypt can always be relied on. Something has been done of late years by the introduction of Wyandottes, Langshans and Orpingtons which have been bred by the Agricultural Department.
Proper poultry management among the villagers is practically unknown, and until regulations can be made enforceable by law for the control of poultry diseases and for the disposal of diseased carcases, poultry keepers will continue to suffer heavy losses and the industry will not prosper.[3] Lectures on poultry-keeping have been inst.i.tuted in the districts by the Agricultural Department, and it is hoped that these may arouse some interest and lead to improvement.
Given the necessary guidance and control, the industry should have a good future before it.
Turkeys are very plentiful and, except in the hills, are seen in nearly every village. There are three varieties--the bronze, by far the most general, the white, and a dark brown kind which is not common.
Ducks and geese do well at Kythrea, but elsewhere are little seen. At this village, however, they are largely bred.
Pigeons also are fairly abundant, and as they mostly feed on a neighbour"s corn, they are considered profitable birds to keep.
_Preserved Meats, etc._
A good deal of meat and fat is pickled, dried and smoked for consumption by the native population.
Hams and sausages are much eaten, the latter especially in the Karpas.
Among the various kinds of preserved meats may be specially mentioned that known as "apokti." This is the salted and dried flesh of the he-goat, which, when cooked, is much appreciated by the villagers. The meat is sometimes minced, and after the addition of ground origanum leaves and spearmint, is placed in jars and slowly cooked. It is said that from 3,000 to 5,000 he-goats are annually slaughtered for making "apokti."
FOOTNOTES:
[Footnote 2: Report by Captain Goodchild, Remount Department, E.E.F., when visiting Cyprus in 1916 and 1917 to purchase mules and donkeys for army purposes.]
[Footnote 3: Legislation in this direction has been effected during the session of the Legislative Council just ended. (Law No. VII of 1919.)]
IV. DAIRY PRODUCE
_Milk_
Sheep and goats" milk is princ.i.p.ally used for cheese and b.u.t.ter making.
Fresh milk of any kind is not much consumed by the native population, although within the last few years the more well-to-do townspeople have taken to drinking cows" milk, when obtainable, and it is in growing demand in some country parts for invalids when prescribed by the local doctor.
The flavour of sheep and goats" milk is a good deal affected by the herbage or shrubs on which they feed, and thus varies according to locality. A characteristic odour is imparted, for instance, by the alnifolia oak (_Quercus alnifolia_) and the cistus, which are common in many parts of the Island, and the cheese and b.u.t.ter produced from such milk are in better demand in the local markets. The places in which this quality of milk is chiefly produced are the Paphos District, the neighbourhood of Kykko and Trooditissa in the Troodos mountains, and Akanthou to the north-east of the Island.
A considerable impetus has been given to the production and consumption of fresh cows" milk by the establishment of a herd of Devon dairy cows at the Government Farm, Athala.s.sa. Cows of Athala.s.sa strain fetch high prices, as much as 80 having been given recently for a cow and several others have changed hands at 50 to 60.
_Cheese_
The Cypriot is a great cheese eater. The most popular and commonly made cheese in Cyprus is that known as Halloumi; the next in order being the Paphos and Akanthou cheeses, and then, in imitation of the Greek cheeses, the Agrafa, Kefalotyri and Kaskaval, all of which are of a hard kind, while there is a small production of the Greek soft cheeses Fetta and Telemes.
There are no statistics as to production; the export figures in recent years as given in the official trade returns are as follows:
Year. Quant.i.ty. Value.
_Cwts._
1904 5,606 8,040 1905 4,705 7,245 1906 2,511 4,238 1907 2,200 4,559 1908 2,786 5,824 1909 2,367 4,927 1910 3,345 6,564 1911 3,647 6,624 1912 3,335 7,203 1913 3,699 9,268 1914 4,582 10,132
_Halloumi._--This cheese, though rather insipid, is very popular, and forms a large part of the dietary of every household. It is easy to make, needs no special appliances, and is almost entirely made by the shepherds themselves. It is made either from sheep"s milk only, or, in the hills where goats are numerous, from sheep and goats" milk mixed, or in some places from goats" milk only; especially is this so in the mountains where sheep are not found. The two kinds of cheese, _i.e._ that made from sheep"s milk and that from goats" milk, are easily distinguished, as the former is rather soft and crumbly, while the other is hard and separates out into flakes.
This cheese as it comes from the mould is in the form of a slab called "kefali." This is then divided into four or more pieces.
There are two kinds of halloumi: one called "mona" (single), the other "dipla" (double). The latter is most in demand. It differs from the first in being finished off by being well hand-pressed, and then doubled or folded over, salt and spearmint being sprinkled between the fold.
"Myzithra," or, as it is more commonly called, "anari," is a soft cheese produced by boiling the whey, whereby all alb.u.minoid substances not previously coagulated are now coagulated and rise to the surface together with any pieces of curd still remaining in the whey. A good quant.i.ty of fat is also enclosed in the coagulated ma.s.s, which is placed in rush moulds or in cloths and pressed so as to squeeze out the whey.
"Anari" thus made is specially known as "b.a.s.t.a.r.d," and is an excellent soft cheese, very popular among the European residents as well as among the native inhabitants.
A rather finer "anari" with slightly different flavour is made by adding 5 to 10 per cent. of pure milk. This added milk is known as "prosgalo."
Both kinds are dried in the sun.
From "anari" is made a kind of fat used as cooking b.u.t.ter, by crushing and rubbing it between the hands in warm water. A thin paste is thus formed from which a fat separates, which rises to the surface, and is then collected.
_Paphos and Akanthou Cheeses._--These are prepared in much the same way as "halloumi," but are made in smaller, barrel-shaped moulds, and are steeped longer in the whey, which produces a rind and renders them tougher and less liable to crack. They are well rubbed with salt. Their characteristic flavour is doubtless due to some extent to the milk of those districts, as explained above. Owing to their small size they become very hard.
_Kefalotyri._--The best cheeses of this type are made with sheep"s milk, which is coagulated at its natural temperature immediately after milking. Rennet is added so as to produce coagulation within an hour.
The cheeses are placed in moulds, pressed and salted. They are turned and salted every day for a week; and this continues for two or three weeks, until the cheeses cannot absorb more salt.
_Fetta._--The process for making this cheese is much the same as for Paphos cheeses, but differs in regard to temperature. It is placed in bags and hung up, or left in cheese cloths on the table to drain. It is made up in 100 or 200 dram pieces, and turned and lightly salted for three days; then placed in barrels filled with brine. This cheese ripens in a few days. It is soft, and has a sharp, pungent flavour. It is the first to come on the market. It is not consumed in Cyprus, but made entirely for the Egyptian market, where it is much liked. Being soft, it does not keep well, and should always be kept covered in brine. For these reasons it is exported in small barrels of a gross weight of 40 to 50 okes. If care is taken in this respect, if all leaky barrels are kept refilled and cool storage provided, it may be preserved for a year; but these conditions are rarely fulfilled in Cyprus.
_Telemes._--This is another soft cheese, prepared in a similar manner to "fetta," but it is cut into square blocks and placed not in barrels or vats, but in tins which, when completely filled with cheese and brine, are soldered down. This cheese is also made entirely for the Egyptian market.
_Kaskaval or Kaskavalli._--This is mostly made by cheese-makers who come over from Greece or Turkey during the cheese-making season.
The curd, after the whey is drained off, is called "phlongos," and it is almost always bought from the shepherds, each shepherd preparing it in his own way. It is transported in baskets, sometimes a good distance, to the cheese factory, or "ka.s.saria," and these drawbacks, added to lack of cleanliness, are the cause of much cheese of inferior quality being produced which has no keeping properties and must be quickly consumed.
Having reached a pasty condition, the cheese is placed in reed or willow baskets and immersed in either boiling whey or clean water and stirred until the whole ma.s.s is transformed into "kossimari"; it is then cut into pieces weighing one or two okes, and moulded by hand into a globular form, leaving one slight depression called the "omphalos" or navel. If not properly stored, this cheese soon dries and becomes rancid or tasteless.
_Agrafa Cheese._--This is made entirely from sheep"s milk. Coagulation should be completed in 25 to 30 minutes. The cheese remains 20 hours in the press. Salting lasts from 40 to 60 days, and the cheeses ripen in four months. If well stored, the cheese may keep for two years.