The weekly north Iowa times. [volume] (McGregor, Iowa) 1857-1867, 1863-05-27

Life's wear and tear we'll bravely Tear,
Sustained in joy or 'orrow; ...s
Wen face as We may the ills OF to-day,
And trust in God for the morrow
And when, at last. life's labors are past.
And our bodies in dust are lying
Our souls shall rest la that home of the biest
Where there's 'no more SORROW or crying"
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Important Requisite for llnprov-
ing the Q quality of Cheese.
Among the several branches Of farming,
cheese dairying to-day holds prominent
place. The economy of making use Of cheese
for food is imperl, city understood. Profess
sor johnson says that pound of cheese is
equal in nutrtivc value to two pounds Of
filsh. The Europeans seem to be better
acquainted with this fact than our own peo-
pie. With us, cheese is regard d rather as
luxury, while in England it is considered
one of the substantial articles Of food, and
it Is not uncon mon for workmen there to
make full meal on bread and cheese alone.
Cheese dairying in these times is espe-
cially profitable, because cheese commands
foreign gold, and gold is at high premium.
The foreign demand for cheese has been
increasing year by year, with great rapid
ity since 1885, unit. it has reached point
when the whole product Of our, country
During the year 1861, according to Eng
fish statistics given by Mr.. Boules, of Lon
don, ninety million pounds of American
cheese were imported into Britain. Consid.
cradle more must have been sent abroad
during the year last past; and as far as
market and prices arc concerned, our dali
rymen are not dependent on home trade
it is our brethren across the Atlantic that
make the prices they desire our cheese,
and are willing to pay for it, if the quality
he made satisfactory. IN 1850 the census
gives little over one hundred and one
half millions of pounds Of cheese, as the
total product of that year in the United
States. In 1860 it gives AZ, 543,2 SS pounds
us the product OF the State Of New York.
With the present prospects, together
with the rates of gold and bills of exchange,
it is believed that Tip top" -cleesc will
readily net the manufacturer fifteen cents
per pound for shipments if early made. At
these prices it will be readily seen whether
cheese dairyinS is ''liying business a
COW yielding annually 600 pounds cheese,
turns $90;. 20 cows bring in $l,SOO; 80
cows So, 700, and 60 cows So, 400.
Many dairymen work too much by guess,
and without fixed rules Of manufacture,
depending entirely on judgment and feel
ings in conducting their operations. This
is all well enough and proper, as far as it
goes, but if uniformity is desired, the aid
Of science must be called in.
| desire to call the attention Of your read
ers at this time, to but one point only in
the manufacture of cheese, point which,
if observed and practiced upon, will for
oil N 1,,Nnc or1v
dairy more than enough to pay the sub.
scription price Of good agricultural paper
for years, and in many instances for lfe.-
1t is with regard to the proximate activity
Of milk when about to be manufactured
into cheese. Every dairyman knows that
sPrfuS una fsft cf1c-re-~r- s;~]a-A>- I- r-~A.
in quality-often so poor as to be nearly
unsaleable, Or selling at one half and one
third the rates Of choice article. Such
cheese has not been properly made. | re-
fer more particularly to cheese that is soft
where the curd was difficult to cook, and
which could not be made to assume in cur
ing firm, solid, close texture, but will be
''huffy and springy." Cheese of this char
acter often occurs in first class diaries Of
the best dairy districts, and darymen gen.
orally are unable to point out the true cause,
though the general excuse is that there was
a mistake somew here in not cooking the
curd sufficiently" The whole difficulty
grows out of The condition of the mlk-it
is too sweet when coagulated, and in that
condition cannot be made into first class
cheese, after the ordinary methods.
Such milk must be treated with sour
whey.
The use of sour whey, from time to time,
is Spring and Fall we deem imperative, if
uniform fine flavor and choice quality of
cheese is desired.
do not propose in this article to discuss
the reasons why this acidty is necessary,
or to point out the precise degree necessary
for the best results-this must be learned
by experience; but we shall give some data
that will serve as a general rule or basis to
operate en-, aud by which, the intelligent
dairyman may soon, by little practice,
learn the proper condition Of milk and test
the matter for himself.
When the nights milk in the morning
stands no higher than GIL deg, the morn.
ings's milk may be added, and at the time
for putting in the rennet, some whey should
bc added and stirred into the mass, in the
proportion Of two quarts whey for every GO
gallons milk.
If the nights milk stood below GO deg,
larger quantity of whey must be used, and
the quantity OF whey always graduated &C.
cording to degree Of sweetness of the milk.
Ii the nights milk stands at 65 deg. or
above, it may have acquired sufficient acid.
ity to render the use of The whey unncces-
sary.
The whey used should be distinctly acid,
about like that coming from sweet curd in
summer and standing twenty -four hours.
Milk treated as above will form curd of an
entirely different character from that which
has acquired sensible acidity at the time of
putting in the rennet. The curd from milk
treated with sour whey will be all that can
be desired, will work down evenly and with
out trouble, the cheese curing with firm
compact texture, retaining more Of the
butyraceous matter, and having that milk,
rich pleasant flavor, peculiar to first class
chcese.-X. A. WILLARD, IN Country
Gentleman.
The POLL EvIL.-Some persons regard
the poll evil as incurable. 1t is sometimes
called .tistaLa. No matter how long the
core has been running, it can be cured in q
brief time, and ut q cost not exceeding ten
cents. One dime spent in Euria:ic acid
will be sufficient to effect radical and per-
Manent cure Of the most stubborn fistula
The sore should be first thoroughly cleans
ed by some abstergent faid, and for this
purpose pure water is perhaps as valuable
as anything that can be used, and drop
eight or ten drops of this acid in twice a
day till it las the appearance Of fresh
wound; then wash clean with soap suds
made Of CASTLE soap, and leave it to heal,
which it will speedily do if the acid has
been used long enough. Should it, howe
yer, heal slowly, apply the acid a second
time, and in the manner above described,