Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1858-08-21
{Price Two Csnts
C5e 9aiIg Spg,


The Farm and Garden.
SoRGHo, OR CHINESE SUGAR CANR.-The
! Paris correspondent of the Journal of Cam
nerce says that the sorgho, or Chinese sugar
cane, which has attracted so much attention,
! formed prominent feature in the late annual
| agricultural exhibitions of France This
plant is extensively and successfully cultivat-
ed in the south of France and in Algeria:
! and as an evidence of the extent and variety
OF the application of its material, we NAV
mention that at the late exhibition at Avie-
non, NJ. Preur exhibited a group of samples
| illustrative of the metamorphoses to which
he has subjected it. Nothing could be more
curious than the succession of transforma-
tons there shown. In one corner could be
seen the sorgho in stalk, such as it is when
cut; little further were the fbres convert
ed into thread, in skein; then piece of lin
en- woven with the thread; then handsome
cloak, bordered with furs, which NJ. Prieur
designs for the Prince Imperial
The most cursious and complete array of
the products OF the sorgho, however, at the
same exhibition, was that Of DR.. Sicard of
Marsellles. With the pith he has manufac-
tured excellent sugar, which will favorably
compare with any other whatever. BY grind
ing the seed he has obtained flour and fecula.
of which he has made bread and chocolate.
| Bile. He extracts, moreover, from the plant,
an abundance of alcohol of superior quality.
and besides, most agreeable wine contain
| ing IN large Quantities all the tonic and 9TH
er salutary elements of the juice of the grape.
In addition, he makes paper out of il, of
which he showed evidence in superior sam
pies by chemical agent she gets from it gam
ooge, ginseng, carbon skeins of cotton,
wool and thread are dyed with sorgho in those
| delipatn and rbo 81.
have been found only in the stuffs and arti-
Giles coming directly from China. Weshould
add that the new derivations Gas we NAV
style them) from the cane are complete, and
can be delivered to trade and industry at de-
terminate prices Scientific Anserican.
WISCONSIN PREMIUM CHEEsE.-Mrs. Trow-
bridge, of Burlington, Wisconsin, to whom
was awarded the premium in 1857, makes
the following statement:
"Ihe cheese we present was made in the
month of July, from the milk of thirty-four
cows, at two milkings The evening milk
was strained into large zinc vat, placed in
side OF a wooden one; the space between the
two, capable of holding from fifteen to twenty
pals oil water, which can be drawn off and
MED. to cool the milk as occasion may re
qulre. In the morning, the cream was taken
from the vat Cto make butter for family use,)
and the new milk added, Ono warming in hot
Weather); 1t Is now ready for the rennet.
There are various modes of preserving the
rennet; the usual one is to fill with salt and
dry soak i'll water till the strength is par
TALLY obtained, then add as much salt as will
dissolve, to keep it sweet. The quantity to
be used, is the smallest that will possibly
bring the cheese, in from forty minutes to an
hour. When the milk has become well CO.
aguated, we cut with wooden knife, each
way, IN small squares let stand from ten to
| htteen minutes then with the skinner cut
1t line, very carefully Ito prevent washing, as
that extracts the best of the cheese, causing
the whey to look Milky; let stand a few
minutes to settle, then dip off the whey
place 1t over slow fire, to warm gently
break again with the skinner; add the warm
whey repeating the same process till we can
squeeze with the hands without MASKING
theu separate the eurd from the whey, and
salt with common good barrel salt. We use
ABOUT half an ounce of salt to pound of dry
cheese, aud much care in rubbing it in, to get
1t through the whole and not mash the eurd.
we use the screw press, letting the cheese
stand about thirty minutes they turn into a
hne linen cloth, where it remains twenty
four hours take it out, oil from oil made
from skimmng the whey bandage with thin
cotton cloth, dipped in oil. Turn over every
day rub and oil them well. We use as lit
tie heat about making cheese as will possibly
harden the curd, never putting in the whey
warmer than we can bear the hand in, and
never allow the curd to become warmer than
new milk. 'a'oA
| SURFACE MATURING. = There has been
quite discussion for sometime past going on
| in the American Farmer, in regard to the
question whether surface manuring is better
than blowing manure under Strong facts
are brought forward to illustrate aad corrob- y
borate the theory that surface manurug is
best, and many of the best farmers of the
| Middle States are practicing this mode of
using their farm yard manures. 5eI
We have room now only to quote an exper-
iment which the Editor of the Farmer, in his
number, enumerates, among many others
| bearing on this question. DIR. Clement +.
Jones OF St, Mary's Co., says he, informs US
that he made experiments on his wheat land
last fall, spreading the manure upon portion
Of the sod seven weeks before blowing, and
this spring upon his corn gtound. ploughing
a portion well under, and applying some
along side upon the surface after the land was
lloughed, and in both cases with results in
direct conflict with his previous convictions,
and most convincing in favor of surface ma.
nuring.
| In regard to these experiments we have no
doubt they were honestly and faithfully tried.
Still, we at the north would like 10 know
more of the surrounding conditions, such as
temperature of weather and soil, amount Of
moisture whether the season was wet or dry.
It is reasonable to suppose that surface man
| uring would be more productive in rather
moist season than in a dry one. Long as the
world has stood, we do not know yet what is
the very best mode Of applying our fertilizers.
/ How TO MAKE TOMATO FIas.-Pour boil
ing water over the tomatoes, in order to re-
move the skins; then weigh them and place
them in a stone jar, with as much sugar as
you have tomatoes, and let them stand two
days; then pour of the syrup, and boil and
skim it till no scum rises. Then pour it over
the tomatoes, and let them stand two DAYS,
as before, then boil and skim, again. After
the third time, they are fit to dry, If the
weather is goods II not, let them stand in
the syrup until drying weather. Then place
on earthern plates or dishes, and put them in
the sun to dry, which will take about week,
after which pack them down in small wood
en- boxes, with fine white sugar between eve
| ny layer. ......5
| TOMATO PREsERvEs. Take the round yell
low variety as soon as ripe. scald ard peel;
then to seven pounds Of tomatoes add seven
| pounds Of white sugar, and let them stand
! over night. Take the tomatoes out of the
sugar, and boil the syrup. Put in the toma-
toes, and boil gently fifteen or twenty min