Delaware inquirer. (Wilmington, Del.) 1859-18??, 1860-04-14
USEFUL RECEIPTS.

CHEEsE-How TO MAKE IT.-The following
directions are given by Edwin Pitcher of Mar.
tinsburgh, N. Y, n noted cheese maker.
The way TO make mild, rich, good-nayor.
ed, sound cheese, ia to work the curd careful
ly so as not to start the white whey, or, in
other words, work out the cream; second, cook
il well, salt even and enough to make II good
favored, press it well, and keep it cool and
dry, when made. A neglect in part will spoil
the whole. We set our milk at Sc deg as
near as we can, and put in rcnnet enough to
bring the curd in half an hour
1--WE use cheese-cutter. Cut the curd care
fully over once, and then let it stand fifteen or
twenty minutes, till the whey begins TO rise:
then work it fine with cheese-cutter then
put hot water enough under the tinyat to raise
the heat to 90 deg. Stir often, so as to let it
pack down. We then dip off about one.third
of the whey and increase the heat to about
100 deg, and keep it at that heat till il il we'll
cooked, keeping II fine all the time. When IL
is done, it will fall apart in the hand like wheat.
We dip out of the tin vat (when it ia cooled
down to 80 deg.) into sink and when the
curd is dry put in q teacupfnll of salt to is
pounds of curd after it is pressed If the curd
is little soft, put in little more salt TO har-
den it, We cool in the vat in hot weather by
putting in cold water under the vat, To 90 dec.
before dipping out. ! think it hurts the cheese
~ plastered my cheese-room; let down my
windows from the top in hot weather have
aventilator in the center overhead with n
matched floor below, so rs to shut it I'M in cool
weather. with seven trap-doors 10 let IN the
cool air in hot weather. think II is essential
to make good cheese, to keep them cool. The
checsc-room should never be over rs or 90
deg, and il is better not over 10. | use cold
water on the floor, and a large piece of ice in
a "a fhn . lao I. 4
Keep cool, is great cure for most everything.
II saves cheese from fermenting and becoming
strong You cannot very we'll cook your cheese
too much in May or June, Be sure and keep
your rennet sweet.
LITTLE BITs.-Herc arc half dozen little
bits OF useful information, Save them for flu
ture use
hot shovel held over vanished furniture
will take out grease spots
" A bit Of glue dissolved in skm-milk md
water, will restore old Grape
" Ribbons Of any kind should be washed in
cold soapsuds, and not rinsed
tyour dat-irons are rough, rub them we'll
with fine salt, and it will make them smooth.
"Oat straw is the best for filling beds. Il
should be changed once year.
"lf you are buying n carpet for durability,
choose small figures
hUGs KILLED WITH ALuM.--Aiake a solution
Of alum as strong as water will dissolve, and
apply that hot to places infested with bugs of
any sort, in bedsteads, closets, or trees and
plants, taking care not to apply il SO as to kill
tender plants and the bugs will take strong
dislik to the locality You may brush it in
cracks and crevices Of floors, ceilings, or walls
OF room, or in the holes and nesting places of
these small vermin insects in trees.
CoAL-AsHEs FOR Pros.--AIr. Mechi, the most
noted experimental farmer in England, recon-
mends coal-ashes or cinders for all fatting pigs
confined upon board floors Where coal-ashes
arc not to be had, fine charcoal, rotten wood,
burned clay, or pounded bricks may be substi-
tuted. A little wood-ashes mixed with the
other substances will be beneficial.
GLuE.-Use piece of zinc to stir your glue,
or keep small piece of zinc in the bottom,
and IT will-so We read-prevent from acquir-
ing that unpleasant odor common to glue
Where glue is always TO be heated with steam |
zinc glue-pot is recommended.
The SECRET OF SUCCESSFUL FARMIvG.-Learn
what crop your soil is best adapted to- That Isl
don't try to grow apples nor potatoes at the
tropics, nor oranges and yams at the poles.
Cur CAEE.-0ne cup ofsugar, one of butter,
'hree and half Of -four, four eggs, half a cup
u cream, and half teaspsonfui Of saleratus.