Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1879-02-28
Continued from last lUssk.
Grasses or the care Of Them.
BY G. H. CROSBY, OF ROME.

BY G. h. CROSBY, OF ROME.
The grass crop occupies three-fourths or
more Of what we call the cultivated land
Of this county, and from this crop comes
almost all our exports in the various forms
! OF butter, cheese, beef, wool, etc.
| The settlers found the soil peculiarly
adapted to the growth Of grass; 1t requires
little care-grew almost spontaneous; q
little seed was all that was necessary, and
much OF that was self-sowD, spreading
naturally till it occupied all the ground on
| which it could grow. While all other crops
required care and skill this produced boun-
| tifully without attention and people became
accustomed to judge of the fertility Of the
soil by its production Of this crop, and
when it began to fail it was said the soil
was becoming exhausted-Worn out
| though it was we'll understood that if
farmer failed in raising any other crop it
might be his own fault and was not proof
that the soil was worn out. So generally
has it been accepted that the cause Of this
gradual failing Of the grass crop was due,
/ to the exhaustion Of the soil, that thinking
men have given it their attention and tried
to find out why it should be so. Among
the reasons offered Is that the milk and
| dairy products contain certain mineral
of must be replaced to restore its fertility
Now, while do not doubt this having an
influence there is a much quicker way to
run down a dairy farm than by carrying of
the mineral constituents of the soil through
the milk pail. 1t is much easier to run
out the grass than exhaust the soil on which
it grows.
When farm is oVerstOeked and cattle,
sheep and horses are allowed to range over
the pastures all the year, and over the
meadows Fall, Winter and Spring the grass
crop soon fails. Not only does the quanti-
ty diminish, but the quality, the best grass
es giving out first.
It makes no difference what kind Of stock
is kept the result is the same. Some Of the
poorest, most run out fields that there are
have never been pastured by milking stock
worth mentioning. So common is this evil
of overstocking and winter feeding with
dairymen that many have supposed the ef-
fects Of it were the unavoidable results Of
dairying. Talking with a stock man on
this subject, he said the dairy business was
a curse to this eOmmunitV-that he conld
pick out the stockraisers and daiFymen as
he rode through the country by the appear
ance of the grass crop farms; he had tried
it repeatedly and seldom failed.
Now where is the cause of this difference7
Tie main one is this: The stOckman un-
r6tands that he gains only when bis stock
~, ,ls, that he loses when they lose in
begin, q iil.ss yffoF1 to let them roam
Z ever stage of the prOeean get By doing
y with heating. and confined,
7 When the heat arrives q. Eng them on
8 il off and it will probably = = good that
3 degrees more, but be espec be can do
2 to set it above So degrees e, gener-
/ Continue to stir the curd snd grass
| 4 ing it to stand quiet a few n5 pastures
l u not stick and pack together At doing as
! Of the vet, At this time p-s j t-ld-F.IT
: may be, dzsRn of, leaving enough to cove
: 4 the. curd so Abst it can be freely stirred an
f II kept loose. Examine by smell and tasu
= L and when. Won. axe sure their is an acid @
the whey, drain, entirely of and put !
the salt, stir and mix It thoroughly som
minutes, let it stand 3 short time; so as
expose the whole to the air, which wi
bring out beautiful color; Il, is then read
to put into the press.
3 Pressing and BGRdGging. The tcurd,
all the conditions have been properly oi
served, will have a sourish, but By p
} ! means unpleasant smell, and a firm, eGH
J / pact, elastie texture. Place the hoop o
| bed of the pEazs, the pressing cloth top
! the hoop, drsWtRe bandage on to the fills
and press the cloth into the bottom Of th
{ hoop, scoop the eurd 6Eom the vat into th
: Hboop; when enough for s cheese is in, pu
r oGt the filler, spread the spyessing cloth o
/ top put on the board and Zee tit stand fe'
: MINUTES, then apply pressure, gently &
first, increasing as the whey ceases 70 flo'
and az the end of an hour give it tie IN
! poEerof the press.
Aftag standing an hour longer lOoosQ u
: the seraF, draw the press board out, n
} move the kOop and pressing cloth from %
cheese, fK fhe bandsge in place, put on To
} press cloth,ftEI the hoop bottom up an
} | Slip it on the eQReese, turn over hoop an
{ cheese together lOS the press bed, smOOt
: down the edge ,of,gbs bandage and sprea
, on the top cloth, put f9R the board, plae
J ! the hoop directly under she screw, appl
4 the pressure, and see that, the full power Q
/ the press is all the time ,exRFtsd upon
] until removed. One days pressing vii
answer. When the cheese is suAeientl
pressed take it out of the hoop, -EsmoIe tb
cloths, rub the cheese over with WarW gCeas
and carry it TO the curing room.
Curing Room. Which should be wel
lighted, well ventilated, and neither to
warm nor too cold, and the air should b
rather moist than dry.
Air from the outsl, lie should be admitte
only at night in hot weather. Place tn
cheese on a turning eovel'- turn lOSZer ever
day, uub off any mould th " nlsy eSs.aet
and occasionally little grea. y u t2e sa
face appears dry and disposed t. crack.
A temperture from 90 to 40 t.'eRHees
the best Tor curing cheese.
Above 80 degrees tends to make a ebeeA.
strong favored, below 90 to make it bitter
An occasional rubbing over with a cloth
Trung out Of hot sweet whey, will give the
cheese a bright clean appearance.
H0tg 10 Preserve and Prepare RenRst.-
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 calfs stomach should pre-
sent a white appearance, and is then easily
preserved, which if filled with blood. il Is
very apt TO taint. 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-
termlned 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 again
| with salt so rs to tOu0h every part, and
hang up in a 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 sway in