Wheeling times and advertiser. [volume] (Wheeling, Va. [W. Va.]) 1839-1849, 1842-05-21
[Frnm he Aln,nr c,l,,rnl,r

L'NOoN. January .lSi2.
ASioo much canine, be said upon these ~ ircIs;
wh'ch are at The hist Importance To- the far uer !
shall Genuine my rrpaTks 10 what more p,rcul,rl,
relates to the agricultural interest
! have been to-day. for the second time This
week though the ware houses. examining butter
cheese Land beef aud pprk. fiou various pir,. of
ruu,c, Tue United States and from every place
aim si m the king ION Every fic,y was given
M, tor a thorough examination of every kinil aud
nowhere in the world can be found greater vari.
ETY. than here.
law tons or American chrese that Is ~. worth
the duty. owing To the hnd condition II - IN, irpin
Wsni Of proper knowledge n 10 the best rneth'd
Of putting up for a voyage OFT OF the immense
gu1niiiy examined in these stores | am sorry tn
sly very little wall pay INr shrp,er proG'. Un-
les one has seen tkc different binds. and tasted
them over aud agais. been among the retailers
rnd the kinds they sell bcsi priccshe cannot
nrm any idea of the great dsfs,Is in our cheese
We have, however. one thing To c'nShlo us
Taus defects can be easily retncdied with care
aud send into this M rkrt cheese rs god
"a every respect as the best here Our cheese
ma, be Uniform Ia SO, and OF a JifI.reui. and
think better proportion. As remarked "a my last
ours Ia n Il or Thin according to their weight
No cheese shnd!d b. m,ds OF less thickness than
inches. Great care should h. taken 10 press hem
cell. and 10 thoroughly that the rni will
be thick AMI tough. Cheshire cheese Is yellow. u
i
about Ole ounce Ia the cwI OF cheese uHd mixing
with the mix whe warm. "a Is usually rubbed
into the milk through iiRcn cloth. The temper
aiure Of the milk when set for the curd is from 30
10 90 degrees Far. II too cold the curI Is SIT aAd
retains ITS whey; if tho hot it is hrl and wugh.-
I No persm should attempt To make cheese without
! a thern,m'tcr. IL Is of the first impHtanr that
the checs IN the dairy should be uni,om tine
taste aud appearance pps,ible ,me of oar dair-
les not surpassed by the best here; hut there
IN general great lack % uniformity, and the taste Il
/ size Is almusi i VaTipus the dairas. IL IL ni
merit To say h,l We every requisite 10 equal
the whole world ia The perfection III butter and
cheese. We mutt do 40 and. what ID more. we will
do H.
| Batter may NJ some time become an nriicle OF
eIport, but 1t must he the very best. ron meet
in this markell eVety shade OF quality. Tue hcsl
fresh butter comes from Holland Ireland and the
interior. The best Dutch batter is slightly sailed
and Is nui intended keep long IL is usually sold
during the first week after ITS arrival. Tneu very
best butter, however, IS not better than some have
seen from onnse county and Goshen ia Connects
cut lndreil have eaten Ne guod butter at firmersta
b - 10 New York. Pennsylvania OIio Indiana, Mich
! igan, and ll!InuIS. the very best made IN thu
or any Other country. What Tie farmers have dnn,
the may may do. they will. All that is requis,i,
| Is care aud elabH
The hest silI butter - the Kiel and Irish. TLt
Irish IL considered th" best The Irish p,yes its ga
periurIy To the care taken IN the inspection =
They maze five different surIs aud Il - put up IL
pnrkagrs of from seventy To eighty pounds. Th
hnIict which they eIrpd lo iureigI cdnuirirs is u
pichlc ard Will keep in r'rd order for n hing time
Ia Iceland the butler dealer furnishes the E,rmc
with the nrkn. ahd is filled nj the farm. The coop
ers use none bat the most Ihbruughle asonei oh
utnher fnr nakIHg up the irklns. IL well scasOnet
they say there Is 40 Danger OF ATTY woody n Ivur he
mg impaired . :he butter
Their meIl,pI uf making bnIter I think worthy q
1doirinr 10y our farmers. The milk Is charmed gen
eralyi AMI long and careful experience and ,bserva
ton has shown that. all things neng equal butter
made fr'in ehnrreJ milk vii, keep much lunscr IL
g"od condition li-n that made from churnad cream
alone should .mmenj that uIvihpdl by Shurn
cd mlki" all persons keeping small dlInes.or wher,
The cream MT thumed daily The milk T.
strained hiU PANS ~ HgII. ann stan Il I IN .rninr
u Is then put INTO stniIe jars and dix Ided thai Ih,
jars ~ hold three n.lkmgs The warnings milk l.
rui ~ at night anal the nights mIik again In ia,
m"ruIns. The wh lie l. OcClsionaliy Il rrrd with q
thin; ilIt sick unIl u hls heroine thoroughly cur
lei u u coI>i red best when q CONNIE, C. - ,.ur
ling NJ tn 10 tom The whole ~ then puI ino ih,
churn. an l cm-Ied with a rapid ~ .on The ten
per dnrc OF the milk i quite important NJ Il Il bc
Ton coll at tor warm, ~ rohs very badly; and warn
or coll wIer must be lde,l rs circumstance. IN ~
require The proper degree OF ten erature cpulI d.
nscer .incd 10y la practice. Churns are worked
hy steam. by sheep dogs. and dnnkic.j aud the ne
ress'ry machinery Is pm ~ very small e1nen,r
| The butler when taken from the Churnr Is washed
"a clear spring well woIcf until all tho butler
mix ~ washed out. IL Is then worked over, an,
sailed according TO the season and the markell
The hest salt - Ihu kind known ~ the "LircJpoo
stored salt y which is very fine and dry IL show
ever. made as fine aud unilprm as possible by rcll
ing u un table with paste, rolling pin. II il
not consderrd hI To put INTO the frkir uuIil h IA
siood week nr 50. and been thoroughly workc q
yer at least twice. Every particle Of AulIermilk
woried out ] consider It essential that cows SHOULD
also have free access TO salt.
hope our farmers will turn their attention 10 Ihi
suhecIi os hundreds ofihous1nds of dollars could ID
saved To Them annullly by very ttile IN IRE care
attention IN this article. Let them try the eS
Penmen. The course pursued b. some of the be.
diaries here and winch has been crowned with CON
pleie success Is certainly worthy Of our serious COZ
sdera'i"n. Let US once get in the rishi way. an
It viii ien 10 mot only profitable but pleasant to z
ahead.
Sincerely ynnrs.
II & PETERC