Daily Ohio statesman. [volume] (Columbus, Ohio) 1855-1870, 1867-06-17
AGRfCULrURAE

",
relates his experience in cheese-making, IN
aletter to the American Dairymen's As
soeiation. Mr.Pelton says: .ilt9Hl 70
An experience and practice of over half
d century has led me to the conclusion that
: some Of the processes of cheese making, as
practiced by dairymenl generally, can be
greatly improved upon. .Yl1-o7 5la b.,H "&s
In the first place, we all agree that the
milk must be perfectly sweet, and free from
odor, and that the 5rennet,y which ought
never to be Incorporated with the milk, ex-
cept by a skilled hand must likewise be
entirely free from taint. / differ but little
from the general custom of good dairymen
in the working and perfecting of the curd,
but when ready for the press, my practice
is opposed to theirs. | require the hoop
into which the curd is placed to be of
great strength, as the pressure applied is
at least four times that ordinarily used.
Ice must now be placed about the hoop SO
as to reduce the temperature as near as
possible to the freezing point, and this
must continue for three days, (the cheese
being turned once or twice daily,) if the
cloth around the cheese is damp or wet.
The cheese should now be removed from
the hoop, and placed in room having uni
form temperature of so to 80 degrees. After
reinaining here twenty -four hours, it should
be placed for the same space of time in
acold room, with an atmosphere near the
freezing point. This daily alternately from
heat TO cold shonld be continued for fifteen
days, and the cheese be then placed in a
curing room of a temperature of 65 de-
grees. St5 n5'" 1ffTf 1ta hsJd2'.7.' EiH'
Ielaim that at the end of thirty days, a
cheese is thus produced, which for perfect
solidity and excellence of flavor and of
texture, cannot be surpassed u5 S'i4j 5ssa
II was led into this manner OF pressing
and curing cheese some years ago, while
making butter and cheese from 80 cows
near Nashville Tenn My press stood
where it was exposed to the cold winter
nights. Experiments followed and now I
am fully convinced that my practice is the
best now known to man. Rennet and salt,
if impure or used to excess, ipjure the
character of the cheese-but, in my view a
judicious use. Of natures great agents.
heat and cold. have Infinitely larger infia-
ence upon the cheese. A%4iiF W. = l-.'o-5- q
WASHING SHEEP IN EASTERN OHIo.-The
Wool Buyers have had their say, let US
growers have little talk since we do all
the work. / too was skepticaI till saw my
neighbor's wool washed by swimming in
as good condition as my own; and, used
to get praised but never paid for putting
mine in good order.
Our method is this: The sheep are penned
by the side of bank four or five feet high,
opposite deep hole, and with chance to
swim two or three rods. They are Jumped
ming out. Where there is not a high bank,
a person stands in the stream and puts
them under. They are again penned, left
to stand from half an hour to an hour for
the wool to warm and soak, and jumped
through second time, the dirt and
.yOlk flowing out in to the water
and dripping from the wool. If the water
is rather cool, the sheep dirty, or it is de-
sirable to have the wool in extra condition,
put them through third time. The sheep
are always driven two or three times
through the creek, cleansing their legs and
bellies more thoroughly than it is ever
done by ordinary hand washing. Any one
trying this method will find to his surprise,
his wool minus some ounces to a fleece.
/ The cause of the heavy wool in Licking
as well as Jefferson. and Harrison counties,
Is owing to the introduction of the Spanish
Merino, and not to the mode OF washing.
We have sheep that grow wool in these
counties, and to expect wool, without
yolk is almost as sensible as TO look tor
honey without wax. LOUIS TABER.
JEFFERSON Co., 9Th Mo-, Both, 1867. r...
Coal TAR FOR SEED CoRN-A Vermont
farmer says that coal tar will. not injure
seed corn he has used it for five years up
On seed for several acres annually with
perfect success, as follows: Soak the seed
ten or twelve hours, drain off the water,
apply the tar Immediately in proportions
and stir until coated equally. If the corn
is cold it is better to put hot water with the
tar to thin it, as much water as tar, as it
will be easier mixing. If this mode is fol-
lowed, / will warrant the seed to grow as
well as without the tar, We are glad to be
set right by practical man in relation to
the use of coal tar. We will also state in
this connection that it is recommended as a
good preventive of the ravages of worms
and bugs. Soaking seed corn is more
necessary in wet than dry seasons.
SURPLUS HoNEY.-In giving advice as to
the removal of surplus honey, Mr.. Quinby,
the noted beekeper, says: For every pound
of surplus he gets before July he win get
five hundred afterward. The Eastwood,
which produces a great portion in many
places, seldom opens a blossom before July
10, north of AZ degrees. "A very little por-
ton of even clover is then secured. And
when buekwheat is the main crop, there is
none stored in the boxes before August. ]
have advised, and shall continue to advise,
to take all the surplus that is made, or all
that you can induce the bees to make. AS
the bees in hive of suitable size provide
for themselves first, there is next to no risk
in taking all they will make, whether from
new swarm or from..an old one.