Litchfield enquirer., 1866-03-29
PINEAPPLE CHEESE.

F
 Pineapple Cheese is in the form of that fruit being placed in net made of twine when green, and hung up, in the meshes of the net make. indentatinss ss thsssf fcrss es liam onds.- Evans describes the process as follows The cheese is pressed in mold capable or nofding from six to ten pounds of curd.e This mold is formed of four scantlings four or five inches square, by scoopiug out one corner of each in the right shape and placing them togsther.- The timbers are long enough 10 allow neck six or seven inches long and three or more in diameter, to be grooved from the same corners. aud when they are put together the curd is put into the mold through this neck, the neck also being filled with curd pressed in. The sepa- rate pieces of timber are bolted firmly togeth- CT two and two, thus leaving it in two parts These two parts are held firmly together by hoop of strap iron frightened by wedges. When the cheeseling is to be taken out, the wedges are loosened, the hoop slipped of, aud the mold taken apart. The pressure is applied by any press provided with follower that will fit the reck into which it is forced, and the whey escapes at the joining of the molds, which opeDs little by the pressure. The cheese cloth is used the same as in the common hoop though it should be pressed hard for awhile to oblterate the impressions of the folds in the cloth. The follower should be little concave at the bottom and force the curd down to a level with the curd in the mold. The whey should be entirely removed, and the cheese rendered as compact as possible. To effect this, a follower sharpened in the form of bod kin at the lower end. long enough to reach near the bottom of the mold, should be forced into the cheese immediately after the curd has been somewhat competed by the follower, and the orifce filled up with new curd. if there is not enough already in the moi6 to fill it. After it has remained in the press sufficient length of time, it is removed and a net placed upon it. similar to cabbage net, knit with mesbes half or three-fourths Of an iuch square, when they are suspended by the tightening cord to hooks driven into the wall or other place for the purpose. When thoroughly dried they should be smeared with as much sweet whey butler as they will absorb. The skin will be rendered tough and imperyious to flies, by dip ping the cheese for two or three days in wood ashes ley. After hanging long enough to get their shape COL frmed, which usually requires from four to six weeks, the net is removed, and they are set upon the large end upon trenchers till perfectly cured. During the whole process of curing they are to be rubbed as often as nee essary to give them fair skin and keep away insects. The pineapple cheese when good, usually brings price two or three cents, aud sometimes more above the conmon varieties. -s--
 | To KEEP TrRRs TIGHT ON WHEELS. A cor srespondent of the Southern Planter says :sl ironed wagon some years ago, for my own use, and before putting on the tires filled tht ieiIies with linseed oil and the tires have worn out and were never loose. I ironed buggy Tor my own use, seven yesrs ago, aad the tire are now as tight when put on. Ny method Q hlIing the fellies with oil is as follows: us, long east iron oil heater, made for the pur pose the oil is brought to a boiling heat, th,
 wheel is placed on stick, 50 asto hang in th' oil, each fslly ap hour. for common sized fel
 F. The timber should be dry. as green timbe 1 will not take the oil. Care should be take