Wheeling times and advertiser. [volume] (Wheeling, Va. [W. Va.]) 1839-1849, 1842-05-24
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LtWu f~ AlhtuN tHIilNtiT
I ND5N Jmglp I. ISL.
a. TOO much cannni be sal ui,,I ih,r "A Jvcts;
Mhivh are OF The Gre, iniornnce t. The farmer.
'had c"ninc my remarSs 10 what more particularly
relaics 20 the agricultural interest.
] have been to-day. for the second time ihl
week through the ware houses. examining butter
cheese. lard. beef anil pork. lton various parts 81
Europe. the United Siaies aud from every place
aim It in the kingdom Every facility was gixen
me for a thorough examination of every kind; and
nowhere in the world can be found a greater yari.
ETY. than here.
saw tOns of American cheese THAI !, M, v,,-L
the duty. owing 10 the bad coudupn II i 4, f,,r,
q wanto of proper knowledge as 10 the best no,,,.I
OF putting up for n voyage. Out of The uo,,.,.o
9"ih''y : examined an these stores, I am sorry 10
say very litile Will pay the shipper q prof, Uo.
les one has seen the different kind, aud tested
: over "nd over agais' been among the retailers
anu seen the kinds they sell al best prtcesh ne cnnn,t
iorm any idea of the great defects in our chr,sc
we nave however, ono Thing TO console ,s-
mus detects can be easily remcdiod with care
""u we can send into This mIrket cheese as god
~ every respect rs the best here. Our cheese
mus ne uniform Ia SIZE. and OF a diff reuf, and |
thins better proportion. Ash remarked I'm nv Lsi
ours are too lat or Thin according to their weight
NO cheese sltodid be mlde OF less thickness than q
inches. Great c1rc should b, taken to press hem
Yetl, aud % care thoroughly 50 hat the rind will
he thick and tough. Cheshire cheese Is yellow. N
Is colorcd by rhb3Ing down on a stone come anratto
about one ounce To the cwt OF cheese; and MIXING
with the milk While warm. It Is usually rubbed
into the MIX through a liAch cloth. The thinner.
Ginre ct the milk when set Tor Ihc cord IL from 30
To % degrees Far. II too cuiI lhe rnrl is s,n a.d
retains its whey; Il ioo hot il is h,ri and ,,nsb-l
No pers1n shDild aticmpl To- make chccs, wiiboni
a iherm"n'ter. u Is of The first imppr lance that
the cheese IA The DAIRY should be a uniform IN SIZE
TASTE and Appearance as possible. SINE of our dair.
les drc not surpassed 10y she hest here; but there Is
IN general a great lack OfuniiJrmiIy1nd the taste &
size Is almost as various rs the daims. II is no
merit to say that we p ssess every requisite To- equal
thc whole world ia the perfection ~ our butter and
eh'ese. We must do il; aud. what j. more. we will
do a..
Batter may At SOME time become M article or
export; but Il M IsI he the very best. You meet
In this market every shade OF quality. Tte best
fresh butter comes from Holland, ireland. and ibe
interior. The best Dutch batter is slightly sailed
and l. not intended nkeeP long. Il is usually sold
during The first week after ITS arrival. Their very
beat butter, however. is not better than some have
seen from O.ange county, aad Goshen ia Connects
eni. lhdeei.I have ealen as good butter al armers't.-
Dos ia New York Pennsylvania OIio, Indiana, Mich. /
igaE, aud lllInoIs. as the very best inside IN this
or any other country. WHAT tic farmer, have doue |
TIE m1ny may do. ifthcy will. All that Is requisite
Is cnrc aud lab,r
The best salt butter Is the KEEL and Irish. The
Irish Is considered The best. Ia, Irish % yes its su-
periorIiy TO The care hkcn IN the inspcruun -
They make five Il iT,rcnt SORTS. and i l. not ~, i'm
packiges "f from seventy Ia eighty pounds. The
huitcr which they cxprttO ioreigi countries is IL
pickle. and wIl keep ~ glod order Tor a laas time.
la Ireland the butter dealer furnishes the flrncr
with thu frkin. aad is filed III The farm The co,,.
ers use none hut the most thoroughly seasoned oak
n.nber for making up the frkIns. II well seasoned
they say there Is nodanger Of any woody n .vor be.
Ing impaired - the butter
Their moih,l o~fmaking butter | think worthy of
adopting 10y our flrIaCIs. The milk l. churne,l CEN
er'lly; aud long aud careful experience aud obserya.
lion has shown that. all things noIng equal batter.
made ifOih eiurned r1lik wIl! keep mucn loi,gcr IN
good condition Than that made from churnad cream
dlnne. | should recommend that mcIhud, by thurn-
ed Mkt" all persons Aceu.g snail daines,or where
lac cream was not rhuuIed daily The milk d,
. raiHcd IH'U ians ~ rrglI. AMI stan Il iHl IN ,rnlna.
] Is Iiien put MO stone jars aud 2, DIVIDED Ihar The
J rs vii hold three mdkmss TnC morning, muk i, 4
pui in al night, aud tie nights hhk agiin IN The
m"ruins. The While l. Occasionally 4 ncd with "A
Thin. nit slick until u has heroine lhprmshIy cur
led. la 60 Tid, red best when 1t G, mmc, COS curt
hug at The b tom. The whole ~ then pu mo the
ehuun. m chnrIci with a rapid IN zion Tia. te:l.
periure OF the milk i quite important. as a il he
io cold ct too warm. II iruiIs very baIiy; and w,r,n
or cold waller mast he aidtI rs circumstances M ~ |
REQUIRE. The proper degree Of tenn ,er4tuTe could be-
nseer.-tned IL n lii le practice. Chnrus are w,rS,dl
ny siean' ny siecp, dugs. and donates; and The ne. |
cessiTy machinery Is put up al a very small expense.
The buIIeF, when taken from the churn, is washed
in clear spring Or well water unii an The b, Ter.
mrk Is washed out. IL Is then w0rkcd over, and
sailed according 10 The season and the market
The hest salt Is that kind known rs the "LiteyDooi
stored SaH which Is very fne and dry u show
ever. male as ane aud unifirm as possible by roll.
Ing Il on a table Nih a paste or roHiag pin: n is
id considered 6t to put Iro the frkiu until il has
siuDi a week or so. and been fhproushly uynrL.J
yer AT least twice. Every particle Of huItemilk is
wonl ed out. ! consider Il essential that COWS should
DISC have free access 10 salt.
j hope our farmers will turn lhcir attention io thi,
subjects as hundreds of thousands Of dollars could he
sived i"ihem annually by a very little mire care &
attention ia .ihis one article. Let them try he ex.
pertinent. The course pursued by sg-nc Of the hes,
dniles here. and which has been crowned with com.
pIcte success, Is certainly worthy Of our serious con-
sidem'ion. Let Us once get ln tie riglH way. and
II will then be hot Only profitable but pleasant 10 60
ahead.
Sincerely yours.
TCPETERS.