The Portland gazette. [volume] (Portland, Me.) 1818-1824, 1818-06-09
ESSA Y No. %.
Concluding remarks on the management Of the

! DAIRY.
| We regret that our limits would not permit us
to have copied Mr.. Anderson's Essay on the
management Of the dairy, entire we have how
ever, given summary of it in our late numbers,
to which the attention of those concerned in this
branch of husbandry is solicited. There are
probably many farmers who are not aware ofthe
profits which may be derived from well man
aged dairy. 1t has been found that good cow
will yield milk in the course of the year sufficient
to make one hundred weight of butter, provided
all the cream be churAed) and one hundred and
fifty weight of skim milk cheese. In the present
state Of the market, the value of these two arti-
cles as above estimated. would be about twenty
five dollars. The average number Of cows kept
on farms in this vicinity may be stated at six
consequently the profits which might be obtained
from this number would amount to one hundred
and fifty dollars. Although this sum might be
realized BY farmers from their dairy stock, yet it
is fact, there are many who, By their inatten-
ton to the breed ofcatle, carelessness in tending
them and inexperence in the concerns of the dali
nv in general, obtain barely suficiency of dairy
articles for the consumption Of their families
losing on account of the preceding causes, proba-
bly, one third or a half Of the estimated profits
1t is unnecessary to say any thing more relative
to the selection of COWS OF good quality for breed
ing. Perhaps the greatest loss arises from the
cows. This business is frequently left TO be done
by children, or by those who have no interest in
it and whose chief object is to get the work per
formed in the most expeditions way. Every
prudent owner Of the dairy will see to the mil k
ing and tending Of his stock himself unless he
has some faithful and discreet person to do it on
whom he can rely. Not only present loss is
sustained by bad management in these parhcu-
lars, but the often ruined with regard to
dairy purposes.
A few words to the dairy women relative TO
cheese making will close this subject for the pre-
sent The following is the process for making
Cheshire Cheese, which is generally considered
the best kind made in England When the morn
ng's milk is brought in warm from the cow, they
strain it into large tub and put in their runnet.
Four spoonfus is as much as they usually allow
to as much milk as will make cheese Of an hun
dred weight; and there are diaries Of such con-
sequence in that country, they turn out two
cheese of that size every day, during Eve months
of the season. They cover up their tub, and let
1t stand half an hour, when they open it and find
their curd formed. They are very cautious to
hit the exact quantity of runnet, which no rule /.
can determine, because of the difference in the
strength for too little does not give the curd a
due Conscience, and too much makes the cheese
bitter. After half an hour they uncover the tub,
and press down the curd with large skimming
ulsIis ana WHen lney nave (lSdEcu SUEu Oh
the whey, they break it into fine pieces with
their hands in the most perfect manner-This
done, supposing it for cheese Of hundred
weight, they add one pound of salt, this they
work in and mix intimately with the curd.
They then put the curd INFO wet strong cloth
and when the remaining whey is tolerably drain
ed out, they put it into the cheese hoop or @ould
for about two hours, with good pressure at
the end ofthat time, they take it cut salt the
out sides, put it into a clean wet cloth, return It
into the hoop and press again, when it is kept
four hours longer, ana quantity Of good strong
brine is prepared in a tub at the end of the
time mentioned it is taken out and put into the
tub of brine. where it continues eight days COW
cred with brine and turned every day. At the
end of tns time it is taken out to harden and dry
quantity of rushes are prepared on board on
which the cheese is laid when it comes out OF the
brine, when it must lay for twenty days, butmust
be turned every day and rubbed all over with
hair cloth. AT the end Of the twenty days, Il
must be removed to a clean floor, and It here to
be taken up every three days, rubbed and turn
ed as this is completing the work, il must be
done with great care if it has not by this time
ACQUIRED proper degree of hardness 1t Will be
liable to accidents in keeping. Nhenn IS prop
erlv hardened and finished, the last thing is to
rub il over with butter which IS very essential to
its keeping half pound of butter is the guam
tlty for q cheese OF one weight; WHICH
must be rubbed IN all over the cheese and moth
ing will tend so effectually to preserve the rind
in good condition and keep the cheese sound.
Although the preceding process for making
cheese is designed principally for those who have
the management of large diaries, yet it contains
many hints which viii be useful to all who have
any concern, however limited, in this business.
Mr.. Anderson says that he is satisfied that what
we call the richness of cheese depends more up
on the particular process adopted ia the manage
ment than upon the materials OF which the cheese
consists. The taste of Gloucester and that OF
Cheshire cheeses are very different from each
other, though the quality of the milk OF which
they are made varies very little. The same thing
may be said of Stiltoa and Parmesan chceses,
though the vanity of man dSsirous to conceal his
own weakness, is forever disposed to attribute
these pecuarities to soil or pasture, or other CIR
cumstances that seem to throw the blame from
of his own shoulders.
The following Communication, from ar eminent Sc
entihc farmer 10 the interior, accompanied With
MIR. Cubdetps remarks on The culture OF tie EnfG
Bdga or Swedish Turnip has been on file seseia
weeks. Indeed it was designed 10 follow Mr.
Cobbetts observations asserted in this paper III
5th ult.-hut as greater portion Of that peps-