Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1878-06-26
AGRICULTURE.


they will add to your profits.
THE rice crop of this country is com
ing to the fore again. South Carolina
has an estimated yield of $4,000 tierces
this year, and Georgia $4,000.
CURRANT ROLLS Mix two ounces OF
butter and a beaten egg with pint of
light bread SPONGE: work in enough
flour to make a smooth dough. When
light, roll the dough into sheet a
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 q
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.
lHE ENGLISH IMPORTATION OF HORSES.
The llarh Lane Express 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 a capital of
100000, 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
ly 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-
slsts of gentlemen we'll 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, a few things are absolutely ne
cessary. One must have a 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 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, we'll
soaked and rubbed, in time, will curdle
about 1000 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 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 $50 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 prevent cooling, and left
standing fifteen Or twenty minutes, or as
long as it can be without sticking firmly
together, when they may be again dip
ped off, the curd broken uD fine again,
and more hot whey Or water turned on
and mixed evenly with the curd by gen
tie stirring, SO as not to roll the whey
and waste the richness of the curd.
Cover the curd again, and repeat the
operation till the mass is raised to blood
heat, The stirring should be repeated
often enough to prevent the pieces of
curd from adhering, and the whole COW
cred and left standing for the curd to
harden. When it has stood SO long as
to become hard enough to squeak be-
tween the teeth, or spring apart readily
when pressed in the hand, or what is
better, respond to the hot iron test, the
whey may be at once dipped off, and
the curd drained On a strainer cloth laid
over something which will allow the
whey to run away steadily; like
large seive or a basket. When the
curd has been stirred until it has been
freed from whey, and becomes little
cool and the large Jumps broken up
fine SO it Will all receive salt about alike,
salt at the rate Of one ounce for each
ten quarts of milk Mix the salt thor
oughly through the curd, and then put
to press. AS soon as the curd is we'll
stuck together SO it can be / andled safe
ly, remove it from the psess. put on a
new press cloth, turn the under side up,
fold the cloth evenly over it, and press
again until the press is need
ed Tor the next days cheese. Upon
taking it. from the. press, let it stand an
hour or two till it. becomes dry, then
rub it over with some soft grease, and
turn and rub daily until it is cured,
which will be from thirty - to sixty
DAYS. = On small oh eese for home use,