The news and herald. (Winnsboro, S.C.) 1877-1900, 1880-08-10
AaR1CULTURG.

| CREAM CMEKsE.-lhe easiest cheese to
make, and one whloh Is most appreoia-
ted with salad, Is cream cheese. The
best time for them Is when the grass Is
SO rich In early Summer. Let u tin pan
Of milk stand thirty-six hou-s take the
cream off as thick as possible, and stir
into 1t about teaspoonful of salt, have
napkin or linen cloth folded double
over them; pour half the cream into
each, and let them stand twenty-four
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 let
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 1t up
In u clean cloth, leave it for twenty
four hours when If the cloth is very
damp, put on fresh one.. In four or
| five days it IS ready. Ii attended to
daily, and the cloth changed occasion.
ally, they will keep good fortnight or
more, putting Oh 4 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 about a pint OF fresh rich
cream, stand 1t In warm place undts-
! turDed tor two or three days until it be-
comes curdlcd; pour off the whey, salt
the curd slightly, place 4 folded cloth
In soup lplate, pour In the curd,
let it stand Uwenty-fOur hours, then
| change into fresh cloth. If the lintn
becomes very wet the second or third
day, change 1t again; in q week tic
cheese is ripe. When cheeses are being
made, mauy young people enjoy a plate
Of curds, and whey with little sugar
or fruit; the time to take 1T out Is just
before breaking up the curd. Use a
saucer to cut out large slice, as 1t Is so
much nicer to break up while eating it.
are SO easily made that l will add my
receipt for making them: In making
cheese, when the Curd ls we'll drained.
before sailing it, take two or three
breakfast cups Of curds, and beat 1t
through colander or fine sieve, add to
it Il slice Of butter, beaten smooth, two
eggs well beaten, a dust Of salt, little
nutmeg, thu ee tablespoonsful of cream
some finely cut canned lemOn-peel, a
small tea-cup of currants, with moist
sugar to taste; beatlall up we'll 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
ing animals with salt. They seem TO
| 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 farmer
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 50 much of lC 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.
1t is very easy to keep n supply Of salt
In an open box In Il shed where cattle
can have free access to 1t. 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
Il hanging roof, that can be moved by
the heads of cattle and sheep. When
cattle have a supply OF salt always
within their reach they will never eat
so much at any time as to render them
uncomfortable. Salt Is not luxury,
but necessity, and 1t 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 week.
DkvoNsnIRE CREAM.-lf a person has
had no practical experience, the proper
; way of scalding milk so as to produce
"clottcd' or "DevonShire cream" Is
not an easy one to discover. Unless
the dairy is badly situated, and the
milk likely to suffer from heat, it (the
milky should always stand twcnty-four
hours before placing near the fire.
| The pans should never be put over a
flame, nor, II it could be helped over an
open fire at all, but on tho top of a
closed range or stove. 1t Is difficult TO
give an exact idea OF the time it should
take; that must depend on the temper
aturc 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 we'll back from the
fire for about twenty minutes, so as to
heat gradually, then be drawn nearer
milk is covered with a 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 a half ought to be sufficient time to
allow ON a wcll-hcatcd range.
IT has been recommended, where
sheep have been killed by dogs, to skin
| what the dcprcdators may leave Of their
carcasscs, and literally inoculate the
dofunct mutton with strychnine. Both
dogs and foxes arc obliged to succumb
to this dose. One farmer has quieted
many dogs ii this way--As many as foul
in one night.
| RASrnERRlEs should not be allowed
to sucker too freely. Five or six new
canes to hill are enough and II any
more appear they should be hocd out
| M0no's Dead Soa.
|