Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1861-08-09

+ III GAS CeitIe, diu lue DdSe OF lue SDOck
viii consist of ten sheaves as nearly as
possible in circle, and presenting the
best form of resistance against rain and
storm. They viii stand thus
***
The two cap-sbeayes will complete the
dozen, and grain put up in this manner
will stand month without injury. except
on the outside
10 CORRESPONDENTS Iowa cores
pondent propounds these questions which
we shall answer in order:
Thrtshing from the SHocE-1t is never
safe to put away wheat, thrashed out of
the shock. in deep bins. It must first be
spread out on floor and thoroughly dried.
Snloa. is produced by various
causes. Excessive heat combined with
moisture is apt to produce smut in wheat
sown on heavily manured land Much de-
pends on the season, on the time of sowing,
on the nature Of the soil, on the variety of
wheat, and on the latitude One cf the
best preventions is sleeping the seed in
strong brine or milk of lime
SECURING HAY.-The mode of making
and securing hay is so general that the OBJ
servance Of few simple rules seems to be
all that is necessary, In order to get the
sweetest and best hay, the grass should be
cut very soon after the bloom first appears.
1t shou not be allowed to remain long
spread out in the hot sun but when fair
iy wIlted, SO that upon taking it in the
HAND some of the dryest portions will snap
little, should then be thrown into bigh
peaked cocks and covered with caps. if
they are at hand. In this condition the
cocks may stand forty-eight hours with
advantage, and all that will be necessary
afterwards is to throw the cock open to
the air for three CT four hours, when it
will be in excellent condition to be carted
in.
Grass cured in this manner will look
green and bright, and will retain that PC
culiar aroma or fragrance. not less grate-
ful to the taste of the cattle that to the
nose of their owner when he enters the
barn. 1t also nretains its utIitiuus quali-
ties entirely beyond that cut down, spread
and suffered to remain upon the ground
during eight or ten hours of two or three
days Tie Shakers, who prepare largo
quantities of herbs for market, esteem
this matter of drying of so much impor-
tance. that they construct very large rooms
for this special purpose. and would scarcely
accept Of sun-dried herbs delivered at their
doors They are an observing aud shrewd
people, conducting their business upon
sound principles.
CHEESE MAKING. = Elisha Peck, Of
Onondaga county, N Y, in the Transac--
tions Of the State Society, thus describes
his process
After my milk is all ready in largo
cheese tub, put in the rennet. and stir
il thoroughly with the hand. let it stand
thirty or forty minutes, and cut it with
long, thin bIaded knife. l let it stand
about one our, when | dip it into strain
er, lying over a sink and cut it few
times: leave it till morning. take tie
same course with the mornings milk as
mentioned above. In the morning cut
both eurds very fine for scalding after
that is well warmed up, put in my even
ing's curd into whey heated little over
blood heat when | think it sufficiently
scaided, | dip it out into a strainer, laid
over the sink and drain it quite dry. /
take common sized tea cup even full to
every twenty pounds Of curd after mix
ing the salt we'll with the curd, | put to
press, and let it stand twenty-fou7 hours.
| keep seventy-six COWS; make from $50
to 260 cheeses in the best seasons.
A. L. Fish, distinguished cheess
maker of Herkimer county, New York, in
answer TO the question, What is the best
mode Of heating milk and scalding curd 2"
says:
That which viii produce the most per-
feet equilibrium Of heat through the whole
mass, with the least exposure to excess of
heat A smaller vessel containing tbs
milk or curd with whey, set into larger
vessel which contains water, through which
the heat Is conveyed to the vessel contain
ing the milk or whey, is the safest mode,
ard is now generally praeticed here. The
more water there is in the larger vessel,
thS htOiC uiiitbi III l4CdG ID GOIl fFlEu u LL5
milk. II large tin vat is used, set into
a wooden box or vat, tile tube attached to
one end Of the tin vat, and extending down
through the bottom of the wood vat, to
discharge the whey when the curd is suff-
ciently scalded should be large enough to
let off the whey at once, or tie curd will
settle or pack together, and require much
harder labor, and will waste, by friction,
in separating it and making it fine enough
to drain and salt properly. a vat for
thirty or more cows, should have a tube
at least two inches in diameter, and the
tin cylinder, with tube at one end, to fit
snugly into the tube CARRYING off the whey,
should be as high as the vat. and or )
inches in diameter, wi as many little
small holes punched in it as can be and
hold together, in order to strain the whey
from the curd as fast as it viii pass eff
through the tube"
A correspondent of the Dairy Fan7cr
says that some successful dairymen treat
their cheese as follows, and find that it
works admirably: When the cheese comes
from the press, it is oiled and bandaged
after this sweet whey is heated and used
daily in rubbing the cheese the whey
must not be heated to higher point than
the hand can bare. He says that cheese
treated in this Way Is NOT so AIT TO crack