Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1879-02-28
FROM OUR EXCHANGES.

Conneaut Reporter.
A late number of the New York Times
gives the details of the misfortunes Of Miss
Alice Curtis, daughter of our tOwnsman
David Curtis. Miss Curtis, some five
months ago, went to OswegO to visit an
aunt, and while there she became acquaint /
ed with a gentleman and married him.
After her marriage it was discovered he had /
another wife and his business was that Of |
a burglar. Mr.. Curtis becoming eognizant |
of these facts, took immediate steps to have |
his daughter brought home.
We are pleased to learn that our friend |
T. S. Winship is engaged in making ar
rangements to engage in the mercantile |
business in Pierpont. Mr.. Winship in |
years gone by proved himself an excellent
business man, and we feel assured that he
will do 50 in the future. He has host Of
friends, is full Of perseverance and push. !
We have since learned that the Hon. S.
Harvard and E. B. Ford have purchased
the stock of goods in his former store, and
have entrusted the management Of the bust
ness into the hands Of Mr.. ".
Andover Review.
A tramp was disposed Of by our chief Of
police on Sunday night last, in a very
comical manner. The body Of the colored
man found dead was lying in the Town
Hall, and the roundsmsn was watching
the corpse and keeping fire. While out on
the street he was aecosted by 8 travelling
gent Of the genus tramp, with, ''Misther,
is it yerself that would be kind enough to
find a place where l can kape Wsrum till
morning?" "0h, yes" says the gentle
manly cop. Come with me. l have
G. II nh n
keep warm and stay as long as you like.
There is a gentleman there now, and 1
don't doubt he will be glad of your eompa-
nv. Come along and I will introduce you.
He conducted the tramp to the Town Hall,
and after punching the fire and eOnversing
with the tramp long enough for the latter
to get warm, he informed him he was
obliged to 90 on his round again, but be
(the tramp) might lie down, or keep hre
,til he got back. About this time the
y 5elgot up with o very uneasy expression
Io every Stage 6l Your honor, IS not the
w with heatinp ne 40" eyes"
" When the heat arrives at q dthawing
is ii off and it will probably run ~ on the
2e degrees more, but be especiallis coal IN
le to set it above SO degrees at =, up.
id Continue to stir the eurd, until ur 1rt
ID 4 ing it to stand quiet few min the
IL Il net-sEiek and pack together in la1 DIS
ID | Of the Eet. At this time part - doqr,
le 4 may be dzaRn of, leaving enoug. a. rr,'I, u
r the curd so that it can be freely stirred a
,t Il kept loose. Examine by smell and tas
"A and when You axe sure their is an acid
+ the whey, drain it,eptirely of and put
I the salt, stir and mig # thoroughly sol
- minutes, let it stand 3 short time; so as
expose the whole to f6e air, which "
bring out beautiful color; Il is then rea'
to put into the press.
e Pressing and BGHdGging. The eurd,
I all ihe conditions have been properly Q
IT served, will have sourish, but by
p / means EnOlessant smell, and firm, col
s / pact, elastic texture. Place the hoop
d bed of the pEaSs, the pressing cloth top
Il the hoop, draWt9Re bandage on to the fill
: and press the eloth into the bottom Of t
1t hoop, scoop the eQrd 6Eom the vat into t
/ hRoop; when enough fors cheese is in, pI
II oGt the filler, spread the sRFessing cloth
II | top put on the board and ,let e stand fl
b minutes, then apply pressure, gently
first, increasing as the whey ceases 70 flC
and az the end of an hour give It the Il
u pOEerOf the press.
Z Aftar standing an hour longer looSaa I
s. the screw, draw the press board out, J
70 move the koop and pressing cloth from q
cheese, fK Ehe bandage in place, put on Il
p press cloth, ,ftEIn the hoop bottom up ar
p slip it on the fQ2eese, turn over hoop az
It cheese together ~ the press bed, smOot
f down the edge of,ghs .bandage and spreG
o on the top cloth, put 6R the board, plsi
q the hoop directly ppReC fyhe screw, app
, the pressure, and see that, The full power
a the press IS all the time ,exaFtsd upon
;. unti[ removed. One days pressing wi
! answer. When the cheese is SUFFICIENT
L pressed take it out of the hoop, tspoYe q
Q cloths, rub the cheese over with WarR gCeR
3 and carry it to the curing room.
g Curing Room. Which should Be we
{ lighted, well ventilated, and neither t
D warm nor too cold, and the air should
rather moist than dry.
, Air from the outsl lie should be admits
3 only at night in hot WesthNc- Place q
. cheese on a turning covel, turh lVsYer eve
/ day. rob off any mould tn " m.y eolsc
and occasionally little grea. u Ile sI
face appears dry and disposed t. crack.
: temperture from 90 to 20 t'egEees
, the best Tor curing cheese.
! Above 80 degrees tends to make a c'beNs
. strong favored, below so to make it bit.tel
, An occasional rubbing over with a elotl
. wrung out OF hot sweet whey, will give tn
cheese bright clean appearance.
. HO'9 TO Preserve and Prepare ReHHst.-
: Keep the calf until at least six days old
, Let him have full meal at night, and in the
morning none. After breakfast, and the
milking and other chores are done, proceed
to kill him by thoroughly bleeding him in
the neck. The oalf's stomach should pre-
sent a white appearance, and is then easily
preserved, which if filed with blood. il &
very apt to faint. Open the calf, find the
small intestine leading from the second
stomach cut it of two inches from the nav.
grasp this aud the upper end Of the second
stomach, (the line OF division Is easily de-
termined by the appearanoe) and you hold
in your hand the ''rennet."
Turn the skin wrong side out, remove all
dirt with dry cloth, rub it over with salt
and turn 1t back right side out, rub sgain
with salt so as 10 touch every part, and
hang up in dry cool place, where it will
not contract moisture, and when thorough
ly dried, put as many as you choose IN
paper bag, tie up tightly and put away in