The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1875-02-04
FARM, GARDEN AND HOUSEHOLD.
4 Now VI. de of Making Chcese.

n New VI dc of Making Cheese.
The Ru'at .NcW IOrkcr gives an nc
count of new mode of increasing the
profits lin butter and cheese) from
given amount of milk. The milk is set
i'll cans twenty inches deep for from
twenty-four to thirty-six hours, and then
skinned d; of course only portion of
the cream (the richest and best) rises
this is skinned and made into fine
article of butter, which commands the
highest market price: the proportion of
butter thus obtained is about thirty
pounds from ] 200 of milk. or one from
thirtv-four of milk. Our readers will re-
member that one pound from twenty-five
pounds of milk is common average
when all the cream is used. Instead of
making the remainder into skim milk
cheese i'll the usual manner, it is heated
mp to about ninety degrees, and i" oil or
butvrous matter is added to improve it. "
TO obtain this oil, low grade butter y"
IL refined from all its impurities o. and
mixed with the hot milk, ut the rate of
eight pounds of the former to 1000 of
the latter. The mass is then quickly CO.
agulated by the addition of rennet, and
ut once made into cheese III the usual
way. 1t is said that the product " com
pares favorablv with much of the whole
milk cheese made at factories. and that
"no fault had been found with it so far
in the English market"
So much for the theory. The figures
count up i'll this way-1, 900 pounds of
milk, made up in the usual way, yields
100 pounds of cheese, worth S13. BY
the new plan, it yields just thirty pounds
of butter, worth 80, and eighty-tive
pounds of cheese worth 5000. The
refined oil " costs twenty-one cents
per pound. and hence 81. .GS must be de
ducted, leaving the product by the new
process Sl752, or difference of ~. %
ON the side of the new plan. If public
opinion should reduce the price of the
new cheese two or three cents per
pound, the margin would he too small,
and the manufacturer would he III the
position of the little boy who having
gone through the alphabet, doubted
whether it paid to 60 through 81
much to know SO little.
Household Hints.
STUFFING FOR A TURKEY OR CHICKEN.
Take some bead crumbs and turn OF
Just hot water enough to moisten them
put III piece of butter, not melted, the
size of hens egg, and add y spoonful
of pulverized sage, IL teaspoontul Oi
ground pepper and teaspoonful of salt.
There may be some of the bread crumbs
that need to be chopped; then mix
thoroughly and stuff your bird.
70 CLEANSE GLASSWARE. AS II rule
warm water and a soft cloth are all that
is required to keep glass in good con
ditiOn; but water bottles and wine de
canters, i'll order TO keep them bright
must be rinsed ont with Il little muriatic
acid, which is the best substance for re-
moving the "fur which collects il
them. This acid is far better than ashes
sand or shot: for the ashes and sand
scratch the glass, and if any shot is left
in by accident the lead is poisonous.
RYE GRIDDLE CAKES. S.-Take one quart
of rye flour and one cup of wheat flour
wet it up with sour milk OF bnttermill
until the batter is thick enough to cool
easily on the griddle. Add to it II pincl
of salt, small teaspoonful of saleratlIs
dissolved in warm water, and one well
beaten egg. Griddle cakes made of rye
-four are far superior to those made o
wheat, for they are more tender. Con
meal can be substituted for wheat if de
sired.
CABBAGE SALAD. Shave hard. whit
cabbage into small strips; take the yoli
of three wellDeaten eggs, Il cup and
half of good cider vinegar, two teaspoon
fuls of thick cream, one teaspOOnful o
mustard mixed in little boiling water
salt and pepper to suit the taste. Mi,
all but the eggs together, and let it boil
then stir in the eggs rapidly: turn tin
cabbage into the mixture and stir well
VELVET CAKE.-One quart of new, I'M
skinned milk Clalf cream and half mil
is preferable), three eggs (white ant
yolks beaten separately and very stiff
one teaspoonfui of salt, rice flour. Mi
the beaten yoks with the milk and til
salt, then rice flour to make batter a
that for flannel cake; lastly, whip in til
stitlened whites very lightly, and bak
Immediately.