Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1865-07-14
Agricultural.

less than half dozen good mich cows
enough for good cheese making. "
Farmers Wife," of Guernsey Co., Obi
sends US the following account Of h
simple method, which we commend
our readers
"Cheese making is more profitable tha
butter making in the hot summer month
for those who have not a good place I
set milk or cream. We seldom kee
more than four cows; and from tbs
number we make a cheese daily, weigh
ing from 8 to 10 pounds. The morning
milk is strained into a kettle with tn
nights milk, and warmed. Then, afte
having the rennet soaked day or weel
previous, pour in as much as will curdl
it in 10 or 20 minutes, but not sooner, a
too much makes the cheese dry, and ap
to crack. A little experience here, how
ever, is all that il necessary, as il woult
be impossible to tell the exact amount o
rennet to the quantity of milk, owing tC
the great difference in the quality of rem
net. Stir it together, and, when curdled
let it stand five or ten minutes. Then
cut the curd in slices with a knife, and
put it in crock, and set it in cool place.
If you have not such place, put in salt
enough for the next curd, which will pre-
serve II until the next morning. Then
make another curd in the same way, and
mix well together, and put to press. ]
prefer this method, for two reasons
First, while making cheese, the family
can be provided with milk and butter
Secondly, the cheese needs some atten-I
ton after putting to press, which can bet
ter be attended to in the morning. | useI
the lever press in preference to the screw,
because the weight is constantly pressing,
whereas the screw presses strongest at
first. The weight should be light at first
and gradually increased and, if desira
bic, the cheese may be taken out the same
evening and turned, after washing the
cloth (Which should be of linen,) and put
back to press until morning, when it may
be taken out and rubbed we'll with butter.
and placed on an airy shelf and turned
and rubbed daily. ] prefer letting it re-
main until morning before turning, as the
cloth will then come off readily, leaving
he cheese perfectly smooth. 1t should
hen be put back, to remain until next s
Cheese made after the above
directions, and pressed in this way, will
eldom crack, or be injured by the cheese
iy; but if any should crack, rub them Q
we'll with -four.
"Cheese, but little inferior to the best
luality, may be made from the milk of |
wo or three cows, by straining the nights
lllk altogether into vessel sufficiently
lrge TO hold it, as but little cream will
se when large quantity of milk is con- s.
lined in deep vessel. Whatever does G
Sc should be removed, as it will run off IL IL
the whey. Add the mornings milk, ty
nd proceed as above. A very simple, al
Ut rade press may be constructed by any " v,
rmer's wife in five minutes, which will B
observe a good purpose. Place the Of Of
reese on piece Of broad board, little &c
clined, and use fence rail for lever, ca
Iacing one end under building, or any +,
her structure Of sufficient weight, and 10
the other end lean couple of rails, CT
hang pail of stones. Cheese should ty
pressed only hard enough to remove CT
e whey. A little practice will make n
erfect. While pressing, the cheese
lould always be kept shaded from the Ct
IN. think we are inexcussble if we in
ave not our tables beautifully supplied I'll
18th this most wholesome, palatable and v,
utritious article of food" d
on
SUPERIORITY OF THE ITALIAN BEE.
Mr.. Fairchild inquiries in regard 10 the w w
ardiness of Italian bees, after relating SC
me of his experience. | have kept ei
lem some five years, and have found h,
lem equal to my expectations; being OF
ore hardy than the black-less die in to %
inter--they gather one third more hon tie
Y, breed one third more bees-working PErl
hen so cold that black ones right along :
de would scarcely stir, and actually sto-
ng honey, while the black were consul
ling their stores to live. This have It
cen by actual inspection Of the interior al
the hives, from day to day, each stock ?,
aving equal chances, standing side by tn
de--the Italian bees proving so much
iperior to tho black, that do not now
eep the black ones at all.
The CANADIAN NATIVE BEE.-In
ply to communication on this subject,
hch appeared in the Canada Farmer
May lst, j. II. Thomas writes: bee y
eeper strongly recommends bis neigh u
YRS TO be satisfied with the Canadian ma To
re bee, as the honey they make is deli
Gus and abundant in quantity" As to . 8
making honey" neither the Italian nor the
e native bee" can do that, for bees for
tber honey and do not make it. If :
See Keeper" will try the "Italians," he
IL find that the quantity of delicious
ney will be far more abundant"
ERADICATION OF THE Ox-EYE DA1. --
j. J. Thomas states in the Country
that on a farm which be late.
hted in Pennsylvania, the ox-eye daisy
been so thoroughly eradicated that
plant could be seen, though II is
nerally abundant in the eighborhood.
re mode practiced for its extirpation is FtG
plant two hoed crops in succession, usu.
Indian corn, both being well manu-. TH
|, TO be followed by wheat and seeded zies
clover. The few weeds which show mon
ara J,o ,o ton
"uS up Pres
M, will
tho ossort;o, a., a. III -, NJ