The Abbeville messenger. (Abbeville, S.C.) 1884-1887, 1886-07-20
The shape or ! p1ov.

shape VI Jig pow is Important.
This fact has now come to be so clearly
acknowledged that plows are made with
especial reference to the kind of work to
be done. There is the prairie breaker,
adapted to tough sod the sward pillow, in
two principal forms, is for flat and lap fur
rows. and stubble-plows in great variety,
from the curve that carries the furrow slice
gradually into the position in which it is
to be left, to that which carries tho slice
shapely up and her thrusts it sideways
and over into position. The next i'm
portant means is the double furrow.
trench pillow, which is simply one pillow
before another on the same beam. The
first plow' takes a rather thin furrow,
which, with a sharp turn, throws the
trash, or a thin skim of sod, into the bot
tom of the preceding furrow. The true
or thick furrow slice Immediately follows,
covering all closely in. Another variety
IS the ~trench-plow proper, OR deep tiller,
designed for special crops when extra
deep tillagc is necessary in connection
with heavy manuring, or for orchard
cultivation. Such blowing should never
be undertaken unless you are sure the
depth of soil will fully warrant the depth
of blowing, for the turning up of the
under soil often produces infcrtility for
years, especially in stiff clays, unless
large amounts of manure are used. 1t is
far better to get depth of filth by means
of the true subsoil pillow, which, running
in the bottom of a furrow, l%oosens, raises,
and pulverizes the subsoil, but leaves it
in the same position it originally had.
Thus the soil may be pulvcrized to any
depth the strengthen the team will allow.
But neither this mol trench-plowing is
admissible on soils that ever become
thoroughly water-soaked, since soil
saturated wit water for any considerable
length of time inevitable runs together,
thus destroying its permeability.
1t is only within the last forty years that
improvements have been originated that
have made American plows superior to
any other made for the purpose required
in turning and disintcgrating all soils,
from the lighter sandy soils to the
toughest clays.
Useful Hints on Cheeso-Mak king.
In an essay on cheesc-making, delivered
by J. B. Harris, Antwerp, N. Y, before
the Ontario Dairymen's Association, a
number of useful hints were given that
can hardly fail to prove of assistance to
many readers. Some are here presented
in brief.
For summer and fall cheese, Mr.. Har-
ris uses rcnnct enough to produce coagu-
lation in fifty minutes, with the milk at O
temperature of from sc to SO degrees. In
the spring, when making fodder cheese,
he uses one-third more rcnnet and less
salt. His reasons for this difference is to
facilitate the ripening process, in order
that the cheese may be ready for market
at the earliest day possible. Four ounces
rennet for summer and six ounces for
with salt in proportion, is Mr..
Harris's own rule.
Two mcsses of milk produced on diff
ferent soils, although treated the same,
will produce cheese more or less variable
as regards moisture. The maker of the
must regulate the matter by vari-
atoms in cutting, scalding and stirring.
For instance, when it is known that
~predominates in the milk of any
given dairy it is advised to cut finer, scald
more and stir longer.
Stirring ought to begin directly after
and continue from ten to fifteen
before heating and go on for
1alf an hour continuously, and say ten
more after the heat is withdrawn,
1t is advised to heat slowly at first,
gradually increasing as the whey scpa-
ates. The heat must be kept up until
curd is matured and then well aired
'efore sailing. The usual temperature
n summer is SO degrees, but as the
eason advances and the milk becomes
icher it is necessary to 60 as high as 100
A great secret in cheese max
ng is to draw the whey at the first indi
ation of acidity. ,
After the whey is removed and while
subsequent stirring proceeds. a new
cid makes its appearance in the body of
curd, which seems to depend for its
development upon the action of the air,
nd the presence of which experience
las shown to be an essential element in {
makeup of cheese. This acid should