Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1878-06-26

improvement you make on it are in
vestment4 If you make them wisely
they will odd to your profits.
The ric} crop Of this country is COM
ing to thu fore again. South Carolina
has an estimated yield of 1900 tierces
this year. and Georgia $4,000.
CuRRANt Rolls Mix two ounces OF
butter and beaten egg with pint Of
llght breed sponge: work in enough
flour to make q smooth dough. When
light, roll the dough into sheet
quarter of an inch thick, spread little
softened butter over the surface. and
sprinkle it with sugar, cinnamon and
Zante currants washed and dried. Roll
the dough as for roly poly, and with
sharp knife cut it in pieces an inch or
more in thickness; set these on end in
a round pan, let them just touch with
out crowding. When very light, bake
and and turn upside down on to plate.
Serve with coffee.
ORNAMENTAL TREEs.-Mr. George Ell
wanger. at the late meeting of Western
New York Horticultural society, gave
the following as list of deciduous
ornamental trees possessing real merit
for planting. For small place, he
advocated: Birch, cut-leaved; yellow
wood; thorn. Paul's double scarlet;
Judas tree; beech, Rivers smooth
!eaved purple; alder, imperial cut
leaved; Kolreuteria magnolia soulan-
gean; mountain ash, oak-leaved willow,
kilmarnock. For larger places to the
above he would add: Elm, Camper,
down weeping; and Blandford; linden
white-leaved;. oak, scarlet birch,
Young's weeping; beech, weeping and
cutleaved; maple, Norway; and Wier's
cut-leaved; horse chestnut, double flow
ering.
The ENGLISH IMPORTATION OF HORSES.
The Mark Lane Cypress says that a
scheme for importing horses on large
scale, is put forward in the prospectus
of the British Empire Horse Supply
Association. It is proposed that the
new company should have capital of
f2OO 900, lone million dollars, if they
can get it, and the horses are to be
drawn from "the unlimited supplies
which exists in America and Canada"
1t is intended ultimately to establish a
line of large and fast steamers especial
Iy fitted for the conveyance of horses;
but for the present the company will
utilize existing lines of steamships.
The project is an ambitious one, and
deserves to succeed. The council con-
sists of gentlemen well known in
"horsey circles, headed by Lord Com
bermere. We have plenty of room for
some Of the excellent trotting horses of
America.
CHEESE MAKING ON A SMALL SCALE
For making cheese under any circum-
stances, few things are absolutely ne
cessary. One must have vessel large
enough to hold the milk. 1t may be
any clean tub, boiler or kettle. A
! wooden tub is best, because it will lose
least heat while standing. There must
be means for warming, which can be
supplied by a cook stove. Rennet for
coagulating the milk must be provided
and soaked beforehand A strong hoop
for pressing the curd, with a capacity
of at least six cubic inches for every
quart of milk used, and power for
pressing equal to at least the weight of
a ton. These being provided, warm
milk in any, convenient way without
burning, to about eighty-four degrees,
and add rennet enough to have it begin
to curdle in fifteen minutes, and cover
the milk to keep from cooling. The
quantity Of rennet to use must be
found by trial. A good rennet. well
soaked and rubbed, in time, will curdle
about 1900 quarts of milk, but their is
SO much variation in there strength.
that only an approximation to the guam
tity required can be made. When the
curd has become so hard as to cleave
before the finger when passed through
it, it should be cut with a blade that
will reach to the bottom of the vessel,
into columns an inch square, and then
covered again to let the whey separate,
After it has stood fifteen or twenty
minutes, the whey which can be con-
veniently removed may be dipped off
and the curd carefully broken with the
hands into pieces the size of chestnuts,
or even finer. When this is done, the
whey which has been dipped off, or
what is better, an equal bulk of water
heated to 100 degrees, may be turned
into the curd and stirred enough to
make all parts of the curd warm up
alike. The curd should be again COW
cred to proven. cooling, and left
standing fifteen or twenty minutes, or rs
long rs it can be without sticking firmly
together, when they may be again dip
ped off, the curd broken up fine again,
and more hot whey or water turned on
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