Cincinnati daily press. [volume] (Cincinnati [Ohio]) 1860-1862, 1860-08-06
S9rirultural.


rural occupations, and has been styled "the
poetry of rural economy But this imagina-
tive poetry has been with many bee-keepers
real sorry prose It has been the experience
of most of those who have commenced the
business with high hopes, that their bees have
/. succeeded well for one OF two years, then
commenced running down, in many cases
without any apparent reason; in others, with
a reason plainly enough seen, but with no
knowledge on the part Of the owner of a
remedy, or at best, no means of applying the
remedy if known. 7- .H.-H nv .l
There was no way of getting at them. They
were as safely garrisoned in their strong hives
with each venomed spear for offensive or
defensive warfare, as the like number of val
liant soldiers behind the wall of bristling
bayonets. Their counsel was all their own.
No spy had been in their camp and reported
their weak spots 10 the enemy. But all is
changed Constant observation has divulged
their weak points. The most irascible stock
of these insects can be perfectly tanned In a
few minutes, and be handled as familiarly as
ever Rarey handled conquered steed. -s
We have seen within few days-on our
own premises-hives to which we have been
forced TO give wide berth when passing,
taken from the stand, split to pieces with ak
and chisel; the comb taken out piece by piece,
and examined; all that was worthless to the
bees cut off and thrown away; portion of
the honey taken; the brood comb and bees
put into a new hive, set back upon their stand
and in less than half an hour seen them as
bnsily at work Us though nothing had hap
pened and evidently highly pleased with
their new quarters. All this took place in
the presence of several spectators, who were
so much interested that they surrounded the
operator, assisting in the work and partaking
of the honey with a seeming forgetfulness of
"a sting behind which the enjoyment Of all
unsanctifed sweets is said to leave.
We have kept bees for over twenty years,
sometimes with Indifferent success, at others
with none at all. Our stock has ranged from
one to twenty hives, and from that to zero,
with Il short sojourn on every point between,
and hardly enough for our family use.
Had we known in the outset what we now
know, with the use of proper hive, we
might have realized hundreds of dollars from
our bees. But thanks to men who study,
we have now hive which gives the Api-
arian the complete control ofthese busy work
ers. Those who will read can know as much
of their habits and the management necessary
to secure success, as of any domestic animal
kept by the farmer.--SchooL Visitor.
WESTERN RESERVE CHEESE -MoDE OF
MAKING Ir.-Milo Sutliff, cheese dealer, of
Cleveland, issues the following instructions
to the dairymen of Ohio: .a an
Wishing to impress upon your minds the
importance of the cheese trade, and the man.
ner in which il can be preserved and in
creased, beg leave TO offer for your consid-
Grafton some facts and suggestions that /
hope will receive your attention. You are
undoubtedly, aware that large share of the
best cheese of the State of New York has for
years past been shipped to England. The
shipments of last year came nearer to the
6B ri -
OF any former year, The English know
what good cheese is, and are willing TO pay
literally for 1t. Our cheese dairymen can
not bear it too strongly in mind, that to get
nigh prices in England, the cheese must be
good and arrive in good condition, That you
may fully understand what kind of cheese
and packing are required for the English
market, beg leave to offer some suggestions
in regard TO the manufacture and manner of
shipping. II is not so much to communicate
any thing new, as to the manufacture Of
cheese, that address you; as 1t is to impress
you with the importance of attending to the
old and well-known rules like the follow
ing: -. ,,ey.,,.,.
sweet; deprive 1t of all animal heat before COM
mencing the manufacture Avoid all use of
the skinner. Color the milk slightly with
annatto, TO give it a rich, creamy look. Do
rs it gives the cheese bad flavor; il is most
Objectionable Be sure your salt is pure, and
free from all lime or other impurities; other
wise your cheese may be discolored or greatly
deterioratedin value; for the same reason, see
that no paint gets off from your tub OF vat
Do not fail TO use sufficient salt to preserve
the cheese under any and all circumstances,
but avoid dry and mealy cheese by over
salting. Scald,evenly and thoroughly. Work
N nd in ba ffth (Naf all h..
whey; use a strong press. Above all things
do not make slack salted, slack scalded, soft
and mushy cheese, neither porous or spongy;
lave tbem well cured, rich, firm but mellow,
nfld and clean favored, with a smooth
bright, handsome exterior and then you
have the perfection of good cheese.
II has been the practice of dairymen to sell
their cheese monthly TO merchants, with no
further thought than their pay. Such should
not be the case. Make your cheese according
10 these directions, and you need have no fear
about good price. Take care of the cheese
yourselves, and you will be paid for II. Sell
your cheese on their merits; and whether the
cheese goes South or 70 England, you will
hear no grumbling about poor cheese. Then
see that your boxes are made good and strong,
and the cheese packed go that the tares can
easily be tested. ,-s M
SUCCESSFUL TREATMENT OF THE Hoe
CHoLsRA.--J T. Warder, Of Springfield, ia
this State seeing the offer of a premium by
the State of Kentucky for the cure of hog
cholera, sends the following to the Paris Ky. J
Citizen; m I...e.d. . -.
see your State has offered reward for
some positive cure for hog cholera, with u
description Of the disease, cause, &c. have
bad some experience with this disease, and
theresults Of my efforts are at the disposal Of
OF. otherwise will report for the benefit OF
others.
In 1858, had the disease break ont among
lof OF hogs, eighty rods or more from any
highway, and without contact with any other
stock, in the most virnlent and excited form,
nearly half Of 100 heavy. hogs being affected