The examiner. [volume] (Louisville, Ky.) 1847-1849, 1848-01-29
AGRICULTURAL.

CHEESE MAKING-KSowISG HOw.-Ths a..
vantage Of skill and exactness in cheese making
we'll set forth in an address BY Col A. Pelris,
before the Herkimer IN. Y Agricultural So
ciety:
"SOme farmers make less than 300 pounds Of
cheese per COW in a season, while others exceed
600. Perhaps some of this difference may Be
accounted for by the inequality Of advantages,
but am assured by gentlemen in whose skill in
the art We have the highest conidencs, that
there is a great difference in the product per
COW, when all advantages are equal. One case
| will mention: A gentleman who had for four
years made more than 6O0 pounds per COW In q
season, from dairy of p cows, let out his dairy
10 a tenant, whose reputation as a common
cheese maker was Of the highest order. He OBJ
served that the tenants cheese was smaller and
lighter than they should be, and susPecting the
cause, watched the mode Of making them, and
found il 10 be like that Of nearly all the cheese
makers in the cOunty-by guess. The milk was
tempered, and set, the curd scalded without
thermometer, and less care was taken in other
parts Of the process than he was accustomed TO-
He attempted to teach the tenant, " no was rather
prejudiced to shook farming''-reminded him
Of the reputation: the landlord, however made
a few cheese himself and the tenant looked on.
These were found to be larger and heavier than
the cheese made by the tenant The tenent then
adopted the improved mode, and he could make
as large a cheese as his friend Both gentlemen
now agree, that the improved mode increase the
amount 10 per cent. Now the tenant was svi-
IDENTIFY more than an ordinary cheese maker,
for he would have made over four hundred
pounds per COW during the season, but BY the
improved mode he made over six hundred
Scars FOR rHK EcoSoMIcAL--If you would
avoid waste in your family, attend to tho fol-
lowing rules, and do not desplse them because
they appear 50 unimPortant-''many little
makes a mickle.'
When ivOry-handled knives turn yellow, rub
them with nice sand paper or emery; il will take
off spots and restore whiteness-
Silk pocket handksrchiefs and deep blue fac
tory will not fade if dipped in salt water while
new.
Spots in furniture may be easily cleaned BY
rubbing them with a flannel wet with the sane
thing that took the cOlOr--if rum, wet the cloth
with rum, &c.
Lamps will have less dissgreeable smell il
you dip the wick yarn in strong hot vinegar and
let il dry.
Clean brass kettle before using it for cooking
with salt and vinegar.
II you wish to preserve fine teeth, always
clean them thoroughly, after your last meal at
night.
Linen rags should be carefully saved; they are
useful in sickness; il dirty or worn, wash them
or scrape them into lint
Walls which have been used for medicine,
should be put into coal ashes and water, boiled
and suffered to cool before rinsed.
Cotton, wet with sweet oil and paregorie re-
lieves the ear-ache very soon L. NJ. CHILD
CoFFKE.-Coffee should not be suffered to
boil fer along time. Let IL boil up Once, and
then simmer As long IS needed. Hard boiling
greatly Injuries 1t.
Much coffee isspoiled in roasting. The French
are said to make better coffee than any body else;
and they roast it very slowly over the IRE, al
ding little butter to prevent burning. lhs
aroma Of the berry Is thus preserved, wine oy
rapid burning it is svaPorated.
GRIDDLE CAKES OF USBoLTKD WEEAr.-h
quart Of unbolted wheat, and a teaspooniui o.
salt Wet IL mp with water, or sweet milk, IN
which IL dissolved q teaspoonful Of saleratus
Add three spOonfuls of molasses. Some ras'
this with yeast, and leave cut the salera1uS
Sour milk and salerztus are not n coed for uh-
bolted as for fine -four.
These are better and more healthful cakes thah
buck wheat
SousK.--Cleanse pigs ears and feet and 'oaN
them a week in salt and water, changing inc
water every other day. Boil eight or ssn h'ur'
till tender. When cold put on salt, and pour IN
hot sPicsd vinegar.--Prairis Fsrmsr.