Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1879-01-31
Life on tic ocsan Rars.


lunch, dinner, tea, and supper, they
smoke heavy black cigars-cabanas, 1
think-on the upper deck. They throw
seafaring glanees aloft-for these folks
are nothing if not nautical; they in
| dulge in bets on how many knots an
hour; it is never twelve or six o'clock
with them, but so many bells. They
even know the pinnacle by sight. At
night, in the grand saloon, they laugh
and talk and play cards with sort of
unholy glee. If one of them chances
to pass your open state-room door Just
before breakfast, you are Immediately
! conscious of a penetrating aromatic
oder in the air. You vaguely recognize
it as the odor of morning beverage
which you knew in happier days, but
do not greatly care for now.
did not make the personal acquaint-
ance of any of these abnormal beings
on board Her Majesty's Cunard steam
ship Abyssinia, for, though had been
used to the sea all my ife-had, in fact,
| barely escaped being born on it'll lay
deathly sick in my berth from the time
we left Sandy Hook Light Jfdtil We
sighted the Irish coast. Let me hope
that in the meanwhile the reader was
happy on deck, and suffered no sea
change.
A conversation which happened to
oVerhear one night in the state-room
adjoining mine is the only detail 1 can
give of that voyage across the Atlantic;
but is a detail not without significance.
Indeed it presents the whole situation
in a nutshell.
For the first three days out the sea
had been remarkably smOOth-"as
smooth as glass;" Captain Haines OBJ
served. With the exception Of an Oc-
casional impromptu plunge intoa brother
passenger, you could pace the deck quite
comfortably, provided you could pace It
at all. Out of politeness to the pleasant
weather, the skylight of the man
saloon had not been closed. Taking
| advantage of this circumstance, a heavy
sea broke over the sternrail one mid
night, and deposited about fifty gallons
of ocean wave in the cabin. The hurried
shuffling of feet on deck, and the
shrieks from the inundated berths on
the port side, awakened everybody.
Presently I heard feeble voice uplifted,
in the state-room next to mine, eVi-
IDENTIFY the voice of BritOn:
Fwedwick-aw-I say-whaPs up?
Nothing at all, my boy; we only
shipped sea-"
'What a beastly ideah!"
"Go to sleep.H
"Aw-yes-but I carn't, you know"
"Carn't you take bit of sherry, thenP
Silence. The wind had sensibly
freshened, and the ship began pitching
in a most disagreeable fashion, now and
| then. giving a roll to leeWard to show
what It could do in that line. In one Of
those careenings the ponderOus screw,
Kissing its grip on the water, quiyered
~ svulsively through all its length, and
ne eVHqueted ttbe great iron plated hulk
aug aug after punching. ID with death spasm.
" mitn "a! tne tramp long ehieh followed, as the
~ ~ j5 jgeC warm, he infoE gir2smerged, was
nj Gu 70 go on his rOund to aTas fol.,, e,
SuG s:I ramp might lie down On Us
Ne ne got back. About tb. an
rved. got up with very upeasvzs. iI'ai;|
cans zap leasanb,, Your bonoy NRmissillel.
.ct, elastis texture. rre-ss Cs5,5 80. 80
d of the pEaSs, the pressing clQaA. 1ss
e hoop, drawdRe bandage on to u uS"ing
ID press the cloth into the bottGEh Oli Ine
,op, scoop the eurd 4Eom the vat - SoaI IN ~ y
'op; when enough forsf cheese is in ~. q q
t the filler, spread the sRFessing G Irt p
/
inutes, then apply pressure, Gan us tr
st, increasing as the wbev cease DOOR it
ID az the end of an hour give it { - IN ne an, an
,Werof the press. "
AftaE standing an hour longer looSsQ npil q
e seEaF, draw the press board out, re- q
owe the Aoop and pressing cloth from the n
reese, fix Ehe bandsge in place, put on the a
ess cloth, tam the hoop bottom up and b
ID it on the egReese, turn over hoop and Il
eese together ~ the press bed, smooth | b
,wn the edge of,ERs .bandsge and spread fC
the top cloth, put ~ the board, place N
e hoop directly under ehe screw, apply
e pressure, and see that the full power Of Sc
9 press is all the time ,exaFtsd upon 1t g
It'll removed. One days pressing will If
swer. When the cheese is sufficiently "
essed take it out of the hoop, EelnoYe tbe Il
1ths,rub the cheese over with WarQ grease So
d carry it to the curing room. 4
CurinG Room. Which should be well N
.hted, well ventilated, and neither too I
rm nor too cold, and the air should be Il
her moist than dry.
Air from the Outsl, te should be admitted u
ly At night in hot WeathNS, Place the
aess on a turning eoveI, turn ltsEer every q
y, rob off any mould tn " m&y eu~set, a
d occasionally little grea. = u re bas~ 9
e appears dry and disposed t. crack.
A temperture from 90 to 20 t.'eSEees is Y,
: best for curing cheese. al
Above 80 degrees tends to make a c'besSs j
ong favored, below 80 to make it bitter. DC
occasional rubbing over with a cloth sx
ung out OF hot sweet whey, will give the de
eese bright clean appearance. fOl
HOlC 10 PTeSerUe and Prepare ReHHst.-
ep the calf until at least six days old. wi
I him have full meal at night and in the Of
rning none. After breakfast, and the for
king and other chores are done, proceed ity
kill HIM by thoroughly bleeding him in thu
neck. The calfs stomach should pre- pel
It a white appearance, and is then easily
served, which if filed with blood, il Is dsr
y apt TO faint. Open the calf, find the mo
al intestine leading from the second we
mach cut it of two inches from the nav, T
Sp this aud the upper end Of the second I
mach, (the line OF division is easily de- cd
mined by the appearance and you hold tim
'Our hand the ''rennet." will
urn the skin wrong side out, remove all | ers
with dry cloth, rub it over with salt S
turn 1t back right side out, rub again win
h salt so as TO touch every part, and fenC
e up in a dry cool place, where it will stow
contract moisture, and when thorough sym
Tried, put as many as you choose in a 10 q
er bag, tie up tightly and put away in v