The Leavenworth weekly times., 1878-07-04

rhe editor kindly told George W that the
. i1' sype was in sack in the Io+f. Tie got
1 -H- sack down and spent hall day sorting
them ont, and hunting i1- the broken
pieces but Il ti2a.ty o. throw no ;8s Job
I n disgust, the e-.to. E1i hing i. NE-.
/ lie had se- mp enough type s.i there vss
. IN tie oIeel he ~as directed 70 make .-4-ui
up IN -wn columns anal place them on the
stone. He done 80, and with The m-liet
and planer run a.I the issue. consisting OF
twenty-five numbers Saturday night came
and he asked the editor Tor some money,
who reached up in the loft and pulled down
two coon skins. and WAS told they passed
| for currency in that country. lie shoulder
ell them and went down 70 the only store in
town and purchased 4 pint OF whisky, pa
per OF pins and some tobacco, receiving IN
change n squirrel and rabbit skin.
He told US he was in his 10Th year. and
had drank more whisky than would I'LL the
bed of the Mississippi river.
After partakiug of 4 square" the Old
man continued his Journey.
How 10 Make Excellent Cheese.
[Americao Dairying.l
For making cheese under any circum-
stances, lew things are necessary. One
must have vessel large enough TO hold
the milk Ii may be 4 clean tub, kettle or
boiler \ wooden tub Is best, because it
will lose less heat while standing. There
must be means for warming. which can De
| supplied by cook stove Rennet can b.
/ provided anl soaked before hand. \ strong
I hoop fol pressing the curd, with capacity
/ OF at least six cubic inches Tor every qrart
OF milk used, and power Tor pressing equal
i L..
provided, warm milk in anv convenient
way without burning it 10 about eighty.
| four degrees, and add rennet enough to
| have it curdie in fifteen minutes, and cover
the milk 10 keep IT from cooling. The
| quantity OF rennet to Use must be found by
| trial. \ good rennet, well soaked AMI rub
bed in time, will Curdle about 200 quarts
oi milk, but there so much variation in
their strength that only an approximation
10 the quantity required can be made.
When the curd becomes 50 hard as 70
| cleayc before the finger when passed through
| it, il should be cut with a blade that will
reach 10 the bottom Of the vessel, into col
umns an inch or 50 square, and then cover
ed again to let the whey separate. Alter II
! has stood fifteen or twenty minutes, the
whey which can be conveniently removed
may be dipped off and the curd carefully
| broken with the hands into pieces the size
oi chestnUtss or even finer. When this l.
| done, the whey which has been dipped off.
or what Is better, an equal bulk Of water
heated TO $50 degrees, may be turned into
the curd and stirred enough 10 make all
parts OF curd warm up alike. The cUrls
should be agsiu covered 10 prevent cooling
! and left standing fifteen or twenty minutes.
or as long a. they can be without sticking
firmly together, when they may be again
dipped of, the cUrd broken up fine again,
and more hot whey or water turned on and
mixeI evenly with the curds by gentle stir
ring, so a. not To roll the whey and waste
the richness oi the the curd. Cover the
curl again, and repeat the operation till
the mass is raised 10 blood heat. The stir
ring should be repeated often enough to
prevent the pieces OF curd from adhering,
and the whole covered and left standing for
the curd TO harden.
When it has stood 50 long as to become
hard enough to squeak between the teeth,
or spring apart readily when pressed in
the hand, or, what is better to respond 10
| the hot iron test, the whey may at once he
dipped off, and the curd drained on strain
er cloth laid over something which will al
| low the whey 10 run away steadily; like a
large seive or basket.
When the curd has been stirred until il
| is freed from whey, and becomes little
cool and the large Jumps broken up fine .
it will receive salt about alike, salt at the
rate OF one ounce for each ten quarts Of
milk. Mix the salt thoroughly through
the curd, and then put TO press. As soon
as the curi is well stuck together so it can
be handled safely, remove it from the press,
put on new press cloth, turn the under
side up, fold the cloth evenly over it, and
press again until the press Is needed for next
days cheese.
Upon taking it from the press, let it
stand an hour or two until it becomes dry,
ii en- rub it over with some soft greas.. and
turn and rub daily until it is cured, which
will be from thirty to sixty days. On small
cheese, for home use, no bandage will be
required. The surface must he creased Oft
en- enough to keep it from drying and
checking