Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1845-10-02


Need we add, that it is ever with feeling of deep
emotion that she coniempates either the bust or the
BOQUET OF FLowERs.-BostOn alias.
VARIETIES OF CHEESE.
CHEsIRE CHEEsE.-This cheese is famous all o.
yer Europe, for its rich quality, and fine, piquant
flavor. 1t is made of entire new milk, the cream
not being taken of. The cheeses are generally Of
very large size, usually about sixty pounds weight.
Each cheese is usually made ofthe produce OF one
days milking from herds of from 100 to 200 cows,
which feed on some of the richest pastures in Eng
land. The excellence of this cheese must be attr-
bued to the goodness of the milk and the skill en-
ployed in the manufacture. The color is not en-
tirely natural, but yellow tint is given by arnotto,
margolds or carrots 1t is sale that some increase
the richness and mellowness Of the cheese by adj
ding beef suet or any other wholesome and sweet
tat, well clarified which is poured into and mixed
with the curd.
Gloucester cheese is much milder in its taste than
the Chesire. There are two kinds Of Gloucester
cheese-sihglc and double. Single Gloucester is
made OF skinned milk, or Of milk deprived Of half
the cream Of course it is not very rich, but Is Of
ten Of Cuod flavor. DoUJie Gloucester is a cheese
mat pleas - almost every pnlutc it Is made of the
Whole milk and cream. and Is a fat cheese, usually
the kind employed for toa+ting, though the single
often toests very well. These chceses arc made Of
various sizes, the single generally eight TO the cwt
and very thn and the double four TO the Cwt, and
at least twice thick. The characteristics of
Gloucester cheese consist in its great richness the
mildness Of its flavor, and that smooth waXy text
ure, which makes it cut without crumblmg, as
Chesirc cheese Is apt to do
Staton ChceSe-Ihis, from its peculiar richness
and flavor has been called the Parmesan OF Eng
land. Its name is derived from having been first
made at Stllton in Leicestershire. 1t is made by
adding the cream Of one day to the entire milk of
the next The cheeses are all ola small size, from
/ 1
FORM made in deep vat, and are not considered
Sufficiently mellow until they arc two years old,
nor ripe until they exhibit spots of blue in the in
! terror, marking the commencement of decay. 1t is
said that some keep them in warm, damp cellars to
accelerate the rpening. The blue part is of Pc
cuar nature, different it is said, from the common
blue mould Of cheese. The decay should not be
advanced beyond certain point. a variety of
Stlon, but not so rich the last, is made in net
aud Of the form of pine cone, the net impressiDg
| lines on its surface.
Sage Cheese, called also green cheese is made
chiefly in the Wales of gloucester aud Wiltshire, by
cooiing some curd with bruised sage, mari gold
leaves, and parsley, and mixing this with some I'M
colored curd the whole is then made into cheese,
which. of course, exhibits a mottIed appearance
! Aimmed-aM cheese This cheese from skinned
milk only, is made in those districts of England
where butter is the chief object Of the daryman,
as in Essex and Suffolk. What is made in Eng
land of this kind has scarcely any flavor and dries
almost hard as horn, but is digestible as the
softer cheese, though not very palatabIo On the
subject of skinned milk cheese, Dr. Anderson OBJ
that it is erroneous idea TO suppose that the
agreeable taste of cheese depends solely upon the
quantity Of oily or fat matter it may contain
Parmesan cheese is made of skinned milk; so are
the Dutch cheeses, which many consider as very
pleasant tasted. He has seen cheese made OF
skinned milk that was exactly like the finest cream
, tcha udh n of H.
mess in cheese, depends much upon the mode OF
making It Us upon the materials Of which it is made.
In confirmation Of this opinion he remarks, that
! though The taste of double Gloucester differs 50
much from Cheshire cheese, yet they are both made
from the same kind of milk.
PdymeSan CheeSe.-This most celebrated Of all
cheese, is made in the duchy of Parma and Piac-
, enza, and in various parts Of Lombardy: at pres
ent, the district of Lodi is in high repute for it.
1t was formerly supposed to be made from goats
} milk but it is made merely Of skinned milk OF
cows and the high flavor which it has, Is supposed
4 by some to be owing to the rich heritage Of the
4 meadows of the Pc, where the cows are pastured
and by Others solely to the process by which 1t Is
r manufactured. Half the milk has stood sixteen o.
e seventeen hours, and the other half only six. The
, milk is heated and cOuguated in a caldrOn, ant
= without being taken out of the caldron, the curd
broken very small by an implement consisting Of
stick with ctowwires It is again heated, or rathc
s scalded, till the Curd (uuw deposition from TIT
whey, has attained considerable degree of firm
d ness it is then taken out, drained, salted, an
pressed, and in forty days it Is fit TO put into tn
e cheese loft. The best Parmesan is that three O
4, four years old, and none is carried to market unit
at least six months old.
a Cream Cheese, although called, is not properl
= cheese, but nothing more than cream dried sufi
g GENTLY to be cut with knife. A quantity Of goo
r sweet cream is put into cheese.vat, with gree
Id PUSHES sewed together on purpose, at the bottom
" the vat which must have sufficient number of he
les to let the whey drain off freely On the top
a. the cheese are likewise laid rushes or the sucker
of Indian corn, in order to allow it TO be turne
es without being handled 1t is usual to make thes
cheeses from an inch to an inch and half in thick
lie ness the thinner they are, the sooner they ar
ready. 1t is kept in warm place, TO sweat and RI
d. Ell, but extremes of heat and cold are Injurious
al and some judgment must be used in managing it.
.NeO Cheese.-What is called in London me-
g cheese is either made all Of cream, like the St
e, ton by adding the cream Of one days milking I
es tne milk thst comes Immediately from the COW
al they are extremely thin, and are compressed gent
- two or three times, turned for few days, and the
w sant - be disposed Of to be eaten new with rad
I'd She's salad, &c. 1t may be made in the iollowin
manner: Warm some cream, add rennet in til
,y proportion Of spoonful to pint, or more ltnece
II sary. Put the curd into sieve, having cloth
)n the bottom; when it has remained twentyour hour
VI transfer it to cheese.vat, and cover wet clo
n and board in about two hours it may be used
he Encyelop. of Domestic EcoEOmy.
ID, -------------
bo A RoUGH BED-FELLow. The following CT
el cumstances happened in the town Of Arkansas,
ir, man had been drinking until late hour at nigh
before he started for home. Honest folks had gor
nd to bed, and the houses were all shut and DARK. Il
came across shed, staggered in, and suechC
to himself upon the ground, For a long time he Ia
in all the unconclousness of drunken sleep, and Il
ait night being cold, would undoubtedly have froze
n had not others less insensbe than himself bee
or around him. This shed happened to be u iayorl
en- rendezvous for hogs Shortly after the conner arr
,e we'd, they cudded around him, some acting the pa
of quilt, and thus protected him from the cold.-
irs Towards morning he awoke, and finding hlmse