Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1834-09-29

~ feh tunes, TO incorporate the salt and To Separatt
Jfont II every Parfcie Of liquid which If len In il
would induce rnncid,iy
Hay Butter undcrgoos like process.
uhey BaHc'. The whey is allowed /, stand
three days or week, after being separated from
| he curd when the cream is SKINNED oil or the
whey itself put into the churn and tn, butter is for
'''eo IN ABOUT an honr Ey this process, IN winter
one pound butter IL obtained from each COW IN n
week, and IN summer l-2 pounds The relative
prices are generally, grass butter , siyers hay
butter 7 and whey butter G
Cheese. There four kinds of s,nnle cheese
made IN Hoand-the Edam and Goieda both
| made from unskImmed milk and two kinds emil
cd hahfct Cheese from milk once or twice skim
med.
Eaam Cheese The process of manufacture of
thf tdn n ch 600 "a fplospsi Tho n,ilk beln.
yeatned as soon as taken from the COW, when co
aSolateh, the hand, or wooden bowl is passed
gently two or three times through the cur,ls wLirh
! arc thea allowed to stand few minutes : the bowl
or hnger is again passed through them, md they
stand n few minutes. The whey is then taken
oil with the wooden bow, and the curd is then
pnt INTO wooden form, (of the proper SIZE and
shape OF the cheese to be madc) This form ia cut
ont oil The sold wood by turner and has one hole
IN The bottom. II the cheese is Of the small SIZE
(about lbs) II remains in this Grm abon,
ten or twelve days il the larger sized it remains
about fourteen days. II is turned daily, the upper
par, during this time being kept sprinlted with n
bout two ounces opurhd salt of the lltge crystuls
II IS thfn removed INTO second box or form of the
same size, with four holes ia the bottom and pu,
under press ofabout SO les. weight where il re.
mains from two to three hours if of the small si2c
And from four to If oftha iaree o'~c. II Is then
,oisen cut ond put on adrY AIRY shelf ia the cheese
apartment, and laily turned for about four weeks
when they are generally fit TO b. taken to
market.
Alkmaor in North HOLLAND is the ercnt ma,iet
for Ednm cheese. II is not uncommon, 10 So 800
farmers at tho market, and 900 cheese for sale
one day The pricc t,ere averages about 36s. per
cwi. sc Co.
Goud41 Chose This cheese is also made from
the milk Immediately on lis being taken from the
COW. After gradually taking OF the principal patt
ofthc whey, lutlc warm water - put upon he
curd which IS left standing for quarter of an hour
By increasing the heat aud quantity Of water, tho
che Sc Is made harder aud more durable. All The
whey and water rs then taken of, and the card is
gradually packed hprd into form cnt out by the
turner lhtter and broader thnn the form of the T..
dam cheese. a wooden cover is placed owe, ii,
and the press with weight of about lbs put up.
ON IL II IS here frequently tuned, and altogether
remains under the press about twenty four hours
tub containing pickle, the liquid covering the
lower half oft The water Of the pickle is boiled
and about three four ha adsf Of salt melted IN n
bout thirty imperial pinls of water. The cheese is
not put III until the water Is quito cold After re
naming t"on'y four hours, Mt most two days
IN the pickle tab, where II is turned every SIN
hours, the rtGeso after beng rubbed with salt
il PLACED upon a bo I'd slightly followed, having
small channel IN the Genre, 10 conduct the whey
winch runs off mo tub ut ono cod. THIS bonri
IS called the ZrHHaHk upon which several ehceses
are placed at About two or three ounces Of
the large crystalIze9 salt placed upon the upper
side Of the cheese, Which Is frequently TUNED the
side uppermos' beng always sprlnklcd with sail
1t remains on the zoutiank bout eight ten days
according to the warnness of the weather the
cheese ia then washed with hot water rubbed dry
| and lad upon parks, and turned daily ur,ll pei
ieety dry ond hard.
The cheese house is generally shut during he
day, but must be open III the evening and curly in
the morning.
Giouda is tho principal make, for this kind of
cheese, where it sells for aboul 35' per cwt.
Each COW at grass in Holland is calculated to
give about three or four pounds of sweet milk cheese
per day
We omit the method of making the Koafr,
C4cesc, which is similar 10 skim milk che Sc
and ofihe cheese utensils.
The miM housc is generally between the dwol-
ling ard the COW house, IN a square apartment, IN
the corner Of which IS the cooler II IS airy, foomy,
and paved with square bricks the upper part serv
ing Tor clurnng making cheese, Sc. and descend
ine few steps, INTO IA sort OF cellar, is the milk
room, having twoto four Windows which open.
ed or shut according Ia circumstances
The cheese houses also generally cellars IL pit
clean and well ventilated
The Dutch remarkably particular as 10 the
quantity and quality Of their salt OF which there
are three kinds manufactured and 1t IS this, our
reporter thinks, which il the principal cause Of tn
sweet aud delicious favor of their butter which, al
though well favored hardly tastes Of salt rather
of that acrid quality which IS perccpbc Ia the but.
ter of Great Britain.
CzeaniiHcSs governs in all the Dutch dllrcs Ev
cry dwelling Louise is a model and a pattern They
seem 70 vie with cuch other on this point. The COW
house is pure & clean, not particle OF filth beng
! Ia be seen in il the cows, says Mr. M are as
/ clean if they were IN dining room The milk and
cheese houses, and in sner every part Of the house.
arc free from dust and dirt Of any kind The whole
| apartments, even the byre tslns) and hay house,
are generally under one 'ool and the clearly 5, s.
ten, aud the admirable arrangement, give that com
! e. countries.
STEAM PLOUGH.
/ We have seen the model of What is denominated
a " Combined Wheel Plough, to be propelled by
Steam, the invention of Mai Amos Tyrel j. Of
Darlen in this county. The numb Of plodghs to