Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1880-07-21
AGRICULTURE.

1
| CREAM CHEEsE.-y The easiest cheese TO
make, and one when is most apprecia
ted with salad, is cream cheese. The
best time for them Is when the grass il
so rich in early Summer. Let a tin pan
of milk stand Ihirty-six hours; take the
cream off as thick as possible, and stii
into it about teaspoonful of salt, have
two saucers ready, with any old dinner
napkin or linen cloth folded double
over them; pour half the cream into
each, and let them stand twenty-fouI
hours. By that time the water will
have run away into the cloths. leaving
the cream solid. If not quite firm lay
another linen cloth over them, and lei
them stand few hours longer. Then
take saucer in each hand, and put two
shades of cream together; with the
cloth mould the cheese into round
form, about an inch thick; wrap il up
in clean cloth, leave it for twenty
four hours when if the cloth is very
damp, put on fresh one. In four OF
five days it Is Ieady. III attended to
daily, and the cloth changed occasion
ally, they will keep good fortnight or
more. putting OH wet one when the
cheese is getting too dry.
Another kind of cream cheese, and
preferred by some as not being quite SO
rich, is to take abouta pint Of fresh rich
cream, stand it in warm place undis-
turbed for two or three days until it be-
comes curdled; pour of the whey, salt
the curd slightly, place folded cloth
in soup .plate, pour in the curd,
let it stand twenty-fOur hours, then
change into a fresh cloth. IL the linen
| becomes very wet the second or third
day, change it again; in week the
cheese is ripe. When cheeses are being
made, many young people enjoy plate
of curds, and whey with a little sugar
or fruit; the time to take 1t out is just
before breaking up the curd. Use a
saucer to cut out a large slice, as it is so
much nicer TO break up while eating ii.
When curds are to be had cheese-cakes
are so easily made that 1 will add my
receipt for making them: In making
cheese, when the curd Is well drained.
before sailing it, take two or three
breakfast cups of curds, and beat II
through a colander or fine sieve, add TO
it slice of butter, beaten smooth, two
eggs well beaten, dust of salt, a little
nutmeg, thee tables poonsful of cream
some finely cut canned lemon-peel, a
small tea-cup of currants, with moist
sugar to taste; beatiall up well and line
some pattypans with puff paste; put in
the cheese cake, but do not quite fill
the tins.
SALT FOR ANIMALs.-Many farmers
are very stingy in the matter of supply
L. -ftl, ca1r fHhnr- m
think that the money invested in salt
for animals is virtually thrown away,
and they study how TO avoid this loss as
far as possible. Occasionally farme r
will find that some sheep will live six
months without eating salt, and he
loses no time in making his discovery
known to the world. A large proper
ton of farmers furnish salt to their
animals but once a week. On these Oc-
casions they eat so much of 1t that they
feel uncomfortable during the follow
ing day. Stock of all kinds should have
salt constantly within their reach,
whether they are in the yard or pasture.
Ii is very easy to keep a supply of salt
in an open box In a shed where cattle
can have free access TO it. 1t requires
but little Ingenuity to erect salt-box
in a pasture so that its contents will
not be wasted. All that is required is
a hanging roof, that can be moved by
the heads of cattle and sheep. When
cattle have supply OF salt always
within their reach they will never eat
so much at any time rs TO render them
uncomfortable. Salt Is not a luxury,
but a necessity, and it should be sup
piled without stint. Animals know
better than their owners do how often
they require salt. Any stock ewner
would object to being allowed TO taste
salt but once a week.
DEvoNsHIRE CREAM.-Ifa person has
had no practical experience, the proper
way of scalding milk so as TO produce
.'clotted" or ''Devonshire cream" is
not an easy one to discover. Unless
rhe dairy is badly situated, and the
milk likely to suffer from heat, it (the
milk should always stand twenty-four
hours before placing near the fire.
The pans should never be put over a
flame, nor, II il could be helped over an
open fire at all, but on the top of a
closed range or stove. 1t is difficult TO
give an exact idea OF the time il should
take; that must depend on the temper
ature of the range; but the pans should
not be kept on too long, or in the sum-
mer time the milk will become sour
during the process. When first put on
they should be kept well back from the
fire for about twenty minutes, so as 10
heat gradually, then be drawn nearer
by degrees. When the surface of the
milk is covered with yellow skin, and
tiny air bubbles begin to rise all over
it, 1t is sufficiently heated, and should
be taken away to cool before being put
back again into the dairy. An hour
and half ought to be sufficient time to
allow on a well-heated range.
EARLY LAYING IN PULLETs.-There
is nothing that will SO increase the
early laying of puliets as to be fed with
raw bones pounded into proper size.
1t strengthens them and prevents leg
weakness, which is of,en seen in cock
erels. But for chickens intended for
exhibition We would not recommend
its use, for it is conceded that growth
ceases when the pulleI commences to
lay. In th,s. bone dust will be found
TO answer better. az it does not have
tie ame effect on their tendency 10 lay.
WHITE flecks in butter are nothing
but bits of curdled milk, caused by the
acid in the cream, and no one ever saw
them in butter made wholly from
sweet cream. Butter is never good
when the cream is allowed to get sour
enough to form these aecks.
IT has been recommended, where
sheep have been killed by dogs, TO skin
what the depredators may leave of their
carcasses, and literally inoculate the
defunct mutton with strychnine. Both
dogs and foxes are Obliged to succumb
to this dose. One farmer has quieted
many dogs in this way-as many as four
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