Ashtabula weekly telegraph. [volume] (Ashtabula, Ohio) 1853-1873, 1859-11-12

temperature than the external air IN the shade,
and the eject was TO make them appear very
much as if they wanted to get outside, and we
could not blame them. A cheese once injured
in favor, is beyond a cure.
1t appears that we have pretty much run
through the subject Of cheese-making yet are
aware that there ore many questions which
might be asked by the inexperienced as we'll as
the experts, that remain unanswered. Our ex-
pectation has not been so much to write any
thing Reio, as to call attention to the subject
II is well known that q large proportion Of the
cheese which is made, is not what II should be-
not what II might just as ,cell be- without any
additional expense to the manufacturer, for it
is just as easy to make good cheese as q bad
one. The after care is generally less, and the
difference is very essentially felt in the pocket
The expression is often heard, 9" wish knew
how to make cheese as we'll as Mr." or "Mrs,"
such an one? There is no difficulty in your
knowing Not that we suppose erery one
might take our directions and ct once succeed
well. Yet mdRy can do so, and hare from our
personal knowledge, but it is natural for some
to be much more benefited by the sho,Viag, than
the telling. My advice would be to such or
any who are satisfied that their product is in
JeriOr to inquire Of their purchaser, to ,chom to
apply as one of the best, for information upon
the subject One who knops, and is ,ciiiing and
able TO impart his knowledge for the benefit Of
others. just have such an one come and stay
over night and give his Instructions over the
cheese vat, where practical demonstrations can
be made, and opportunity furnished for any in
quiries to be answered that the circumstances
might suggest, until the subject should seem to
be exhausted and thus learn how good cheese
can he made. The benefit of such visit re-.
warded with liberal fee, would richly repay in
many small dairies-would be better than an
investment Of 100 per cent But the great
trouble with US dairy folks is, that we are apt
to be quite "foggish," and suppose that our
cheese is pretty good, because somebody says So
For somewhat close test we might ask, lis my
cheese generally such, as would be willing to
exhibit as proof of skill in manufacture 1"
No cheese maker should be satisfied short OF
being able to accomplish this, making poor
cheese an exception, and not the rule.
There is no danger of the market becoming
glutted with good cheese, for there is no doubt
but improvement in quality would conduce to
an increased consumption. Cheese makers have
very little idea how often the good housewife
has said to the husband, don't bring home any
more cheese, unless you can find some better
than that last for it was more than half wasted,
as no one seemed to like it," It is u we'll estab-
lished fact that good well cured cheese is a
wholesome and substantial article of food
The Irish laborer is often heard to refer to the
merits of "chase and cauld beef" 1t is claim
ed to be more than equal in nutriment to pork,
pound for pound and that more free use Of
it would conduce to health, and au improvement
from the common lean appearance of US Ame-
ricans.
Now friend Telegraph, you may feel some
what relieved to find close to the yarns" of
your correspondent. Yet we hope that orr ef-
fort may be tie occasion of more "bother," by
the way Of some who may be disposed to
criticise our opinions, for our vanity is not suf.
fcient to inspire the confidence, that we are at
the "head Of the heap" in this matter, and be-
yond criticism. We would hope to have an
opportunity to exchange views with several of
your readers, as furnishing the best means of
improvement, and as having the best effect by
way of calling general attention to the means
nf inn z.
found in any one Of our best dairies from the
fact that some points are overlooked each dairy
having its distinctive features, the result of diff
ferent management. When we make particu-
lar effort to initiate each Others erceliencies, i'm
provement will be the result There is no er-
cuse for the production of much of the trash,
which we see collected at our cheese depots.-
There is no secret about cheese making as some
seem to suppose. The most important item is,
to have sweet milk, and manufactute it while
sweet. Many err by taking too long time, es-
pecially in warm weather. thus taking great
pains not to hurry the process while it is becom-
ing sour on their hands, and if not actually So is
near that condition. Therefore, we would al.
ways say, get your curd thoroughly worked
and salted n the shortest time, that it can be
lCeH done without waste.
We had thought Of closing with brief state
ment of the "Modus operandi," but our article
is already too long, so we will rest here, at least
for the present, but hope to be ready, should
any of our friends be disposed to "quiz" little,
to respond according to ability So "pitch
H." DAIRYNAN.
By" There are no less than one hundred
and thirty-fonr different species of trees on
the continent of North America.
pa A lady correspondent writing from
Kansas to the Muscatne (Iowa) Journal,
says many families in that territory will