Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1868-07-10
For the Bellows Falls Times.
Way NOtes.---NO. 3.

iabS VI tio iohes, 40 HS 10 Cuilcu, WHo
lives at the port of Clayton, on the st.
Lawrence River.
Now we will take ramble over JEFF
ferson county in the State of New York,
observing what we may of the face of
the country, the people, and matters
generally.
In the first place a word or two with
regard to the clay of the land" 1t is
very different from the land of Vermont.
1t is not proper to speak of the clay of
the land in Vermont, for it all sits up on
one edge, and the people cultivate both
sides. This Black River country is very
level. For many miles distant from
Lake Ontario, there is one continuous
plain. 1t is by no means perfect level,
but the general appearance is of a flat
country. The eye does not rest upon a |
single mountain in any direction. 1t is
limestone foundation, and nearly all the
rocks contain petrified sea shells of
very small size, say about ; of an inch
in diameter and smaller. These pecu-
liar rocks are very numerous in those
sections where rocks of any kind are
abundant, giving the most indubitable
evidence that the land has formerly been
wholly submerged. There is another
popularity in many places plainly to be
seen. For miles and miles around them
are the surest proofs that within rery
recent geological period, the whole coun-
try was the bed of Lake Ontario, which
must have been very much larger body
of water than it now is. These rocks let
in strata apparently as nearly level as
it would be possible to place them. The
strata are from twelve to sixteen inches
in thickness. A very fine grained blue
ish limestone. The top stratum is very
generally broken into square OF rect
angular blocks, whose rides measure
: from one to three feet, and are very reg
ular. These rocks bear the plainest
E marks of wearing process which could
only be effected under water. The an
: gular edges and corners of the blocks
$ are completely worn off, and SO smoothly
+ as to be very noticeable to the most care
less observer. But have written too
Q much of this already for practical pa
i per like the TIMES. My only apology is
# the very striking contrast between this
4 country and my Vermont home. The
n soil is very rich and productive. The
! farms are very small and very high
| priced. Farmers are all wealthy and o
It pretty good sort of people as l look up
r on them. Without doubt they are uni
d formly more wealthy than in Vermont
il by far. The meadows of the Connection
3 Valley are as valuable as any here, ane
10 owing to the annual irrigation and fer
,e tilizing of the river perhaps more so
N The soil is very similar; but here is {
1t country probably larger than the Stat
ct of Vermont, of this character.
ID Parts of it, of course, not equally val
,e liable, but very generally rich and pro
m ductive. The crops at present, especiall.
I the corn crops look rather backward il
h. many places. 1t is not particularly
e, grain growing country. Large dairies ar
k kept, and cheese factories in which tn
Mt milk of thousand or twelve hundre
n COWS is manufactured, are more numel
f. GUS than cider-mills in our State.
e They make about fifty cheeses per da
rs weighing about eighty pounds each.
rn must speak of one novelty in this line
and if any of my readers have delicat
stomachs / advise them not to read wins
follows. You know that we are in Dutcl
ny dom, and of course it has its peculiar
at ties and among these is the manufactl
ar- ries, on large scale, of dutch cheese.
-as Ny mother used to make a plate {
tu- so-called dutch cheese, of sour milk o
int casionally, which regarded very fine
led but this is different article will a
of sure you. The curd is prepared vel
in much in the ordinary way with rem
from new milk, though without heatin
ing Then it is worked together without sal
ers ing and placed in small square hoops
ere boxes about half the size of an ordina
,de brick or little larger. These are plac
ltie upon an inclined plain and left to dra
an without any weight upon them, or pre-
enc sing of any kind save an occasional =
9th of the hand. They are seasoned light
be- by the application of salt to the outsi'
nto in the form of dressing. Now comes t
an Juice of the story" have it frt
'er) good authority, and Igive it nearly
to the words of my author. When t
ore cheese is cured fit for market there {
lem pears upon it whitish froth precis'
the that which may be seen in swill bar
where sour milk, &c. is allowed to stal
1t accumulates to the depth Of abou
who half an inch and emits an odor as mu
L., | 1880 ss frorraptv than the xVoraf Sw