The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1873-09-11
Farm, Garden and Household.
Treatment of the Nights MILK.

Treatment OF the Nights MILK.
What effect has removing the cream
from the nights milk, upon the guam
tity and quality of the cheese made ?
was discussed by the Jefferson county
(New York; Farmers Club, eliciting
the facts that one pound of butter can
be made from the cream of 100 pounds
of milk set over night; that after max
ing the butter from the cream taken
from the nights milk, it required nine
and one-quarter of milk to make one
pound of cheese that if the cream
once separates from the milk it passes
through chemical changes that render
its absorption by the caseine, excepting
through cohesion, impossible that in
majority of cases where the cream is re-
turned to the milk, it became melted in
cooking and passed off with the whey
in oil if the milk is kept in motion by
an agitator, or means to prevent the
cream from separating from the milk,
there is danger of churning, and thus
losing all the oil. Where cheese is
is made from milk thus treated, viz. :
the cream from the nights pro-
portion made into butter, it should
not be cooked as high, and should
remain in the whey longer. If
properly made, there is no perceptible
difference between this cheese an that
in which the cream has been returned.
Query If the oil is retained by the
caseine by cohesion, is it not liable to
become rancid and cause the cheese to
be of offensive flavor?
Permsnence of Orchard-GEass.
A
says: We have field of it on q strong
sandy loan, which has stood for more
than thirty years. 1t has been cut for soil
ing; it has been cut for hay it has been
pastured it was first sown with red
clover and timothy, which it long ago
run out, and although the white clover
and blue grass venture their presence
to limited extent among it, the or
chard grass maintains its supremacy,
and, breast-high at maturity, lords it
over its diminutive tresspassers in
bounteous crop, while its humber at
tendants, good in their place, modestly
fill upa great nutritious undergrowth
at the bottom. No grass which we have
ever grown has yielded so heavy swath
rs this, nor one from which so much
cattle food to the acre can be grown,
can climate, will not, consecutively,
year after year, produce.
PEA SoUP.-To every quart of un-
shelled peas allow two quarts of water,
In which boil the empty pods half an
hour; remove, strain, add one pint cold
water, place over the fire, and put in
two pounds of beef cut in small pieces;
boil slowly one hour, and if not enough
water, add some boiling hot; put in the
peas, and if the meat is not desired in
the soup, remove it; boil half an hour
and ten minutes before serving; add two
tablespoonfuls of rice flour stirred
smoothly in half a teacup of new milk;
stir frequently to prevent the -four from
scorching.
PUTTING SCREWS IN PLASTER WALLS
1t often becomes desirable to insert
screws in plaster walls, without attach
ing them to any woodwork; but when we
turn them in the plaster gives way, and
our effort is vain. And yet screw may
be inserted in plaster, so as to hold
light pictures, etc., very firmly. The
best plan is to enlarge the hole to about
twice the diameter of the screw, fill it
with plaster of Paris, such as is used
Ioi IaSuenlHS uHe tops OF lamps, ETC.,
and bed the screw in the soft plaster.
When the plaster has set, the screw will
hold very strongly.
CURRANT JELLY. - Take ripe, fresh
gathered currants, and fill up a gallon
jar with them, and set it in boiling wa
ter for an hour; then turn out the Juice
carefully, not letting the berries fall
into it. To each pint of juice take three
quarters of pound of best lump sugar;
boil all together for twenty minutes;
strain through jelly strainer into cups
or glasses which have been dipped into
cold cold water water. When perfectly stiff, dip a
white of an egg, and lay over the Jelly;
then paste over the glass piece of stiff
brown paper, and write thekind of Jelly
and the date upon it.