The National tribune. [volume] (Washington, D.C.) 1877-1917, 1889-05-23
OUR RUR4L TOPICS.
Some Practical Suggestions for Our
Agricultural Readers
SAGE OR GREEN CHEESE.


as follows: For one of eight to IL pounds, two
large handfuls Of green sage and one-fourth
as much each of green parsley and marigold
leaves are bruised and infused for II hours in
four quarts of milk This colored milk ismixed
with one-third part Of the whole quantity in
tended to be curded, and each is curded in the
usual way, separately. The curd is scalded,
drained, broken up and sailed, ready for press
ing. The coored curd is then mixed with the
other in various ways, as may suit the fancy;
either evenly blended so as to get smooth
green cheese, or in fancy designs such as squares
diamonds, marbled or streaked or in irregular
patches. The curd is pressed in tin molds of
various designs or in fat cakes or cylindrical
forms. When the molds are filled they are
pressed and cured as ordinary cheese is, and
sufficient time is given in rather moist, airy
room or cellar for the curing A soft green
cheese for immediate use, and very popular
where it is made, is put up as follows: Young
leaves of sage and spinach are pounded in a
mortar, and the juice is pressed from them.
sufficient quantity of this juice TO give the de-
sired color and flavor is mixed with milk, when
it is all ready for the rennet. The milk is then
curded, the curd is gently cut to save the color,
and the whey is drained off. The curd is put
into a mold and lightly pressed for seven or
eight hours. 1t is lightly sprinkled with salt
twice day for four days. and afterward turned
daily for month or six weeks, as the weather
and temperature may require for curing. 1t is
then fit for use. 1t should be made of rich,
fresh milk, and il he strippings are kept from
several cows at the safle milking the cheese
will be most delicious and of peculiarly deli
cate and pleasant flavor. Ten quarts of good
milk will make cheese of nearly three pounds
weight. Some of these green cheeses are flavor
| ed in various ways, as by sprinklng finely
| powdered caraway seeds and mace ON the layers
of curd in the mold, or by any other spices or
favoFing, and are sometimes enriched by add
| ing cream or even fresh-churned butter to the
curd when the milk is not rich enough.-EE-
change
MANAGEMENT OF INCOMING COWS.
! The profit from a COW depends very much
! upon the management for some time previous
| to the calvng. The best cows are always
| threatened by that usually fatal disease, milk
! fever, unless care is exercised to avoid the dan
| ger. The average cow which escapes this dis
| order needs equal care to secure the greatest
product of milk for the longest time; and in
business dairy where the calf is to be reared,
| its value will depend upon the manner in
| which the COW is managed. Docility is a con-
siderable element in the value of a COW, and
this is to be looked to as much as large milk
yield. So that there are three important points
to be considered-the safety of the cow, which,
from her large development of udder and her
| rich milk yield, runs the most risk from the
reaction consequent upon the disturbance of
| her system due TO the calviDg; the judicious
feeding of the COW, whose system is to be slim
| ulated rather than depressed; and in all cases
| the training of the calf for its future useful
ness. Heavy mixers should be kept on spare
/ lot for IN fba W
ing No grain should be given. Good hay is
! sufficient at this season. Some cows hold on to
their milking so persistently that it is difficult
! TO dry them off; but it should be done at least
three weeks before the time expires. 1t is a
great mistake to encourage the flow of milk up
to too late period for the purpose of Boosting
| of the character OF the cow The frequency of
whichever with such cows is natures protest
against this misuse of the animal and the
| breach OF natural laws. The flow of milk should
be reduced Grst by feeding only dry hay, and
second by partial milking only, always leaving
| some milk in the udder, and gradually lessen
! ing the quantity taken. If the COW has ever
been attacked by milk-fever, occasional doses
of pound. of EPSON salts will tend to avert
infammatory action, which results in this dis
ease. To stimulte the average COW, which is
| rarely in danger of this kind, the food should
be judicously regulated in regard 20 her condi-
| ton. If she is thin, bran mashes, or some cut
| FOCUS WIFI DTai, may DO given Win SdlGtyy uat
| IN no case should corn meal, and still less cot
ton-seed or linseed-oil meal be fed. Good hay
with three or four pounds Of bran stepped in
warm water will be sufficient as daily ration.
| This food for month previous to calving viii
nourish the cow and very much help the calf
REMEDY FOR LICE.
Grease is destructive to all insect vermin
which so much infest domestic animals, and at
this season begin to multiply with great rapid
ity. Ten days only are sufficient to hatch q
brood, and millions may be produced from one
louise in the course of the Summer. Their
destruction now will save much annoyance in
the future. Poultry may be freed from them
by thoroughly whitewashing the house with
the hot lime wash, and well greasipg the roosts
with a mixture Of any kind of grease and kero-
sene oil in equal parts. This mixture, with a
few drops of creosOte added, rubbed on the
backs, brisket, neck and under the legs OF
calves will quickly free them from the vermin.
American Agric,atariSt.
NOTES.
The white grub is whitish grub, with six
legs near the forepart of the body. 1t feeds
on the roots of roses and eventually destroys
the bushes. Remove the earth around the
roots and kill the grub
Prof. Maynard is quoted as saying that
birds do more good than harm to the farmer
and orchardlst, and that moro trees should be
planted, that they may have due share of the
fruit and leave some for the grower.
| Never allow fresh manure to come in con-
tact with the roots of young trees that are be-
ing planted. Chip dust, wood ashes or broken
bones may be placed in the hole and the top
soil thrown in, but no fermentng material.
"A heavy plank dragged over lawn-plst
will serve to render it smooth, thus greatly
aiding the lawn-mower after the grass is up.
The lawn grass being very short may be cured
7 and stored away for the use of poultry in
Winter.
Every young weed that comes up and is
cut down is one weed less to go to seed. The
way TO keep down weeds is to allow the seeds
TO terminate and then destroy the young
plants. In this manner the work is easier and
better performed.
The high winds shake young trees Sc.
yerely, and if the ground is very wet the trees
are Liable to be blown over. A stake should be
} used for holding young trees until the Summer
season opens, or until the trees become firmly
: rooted.
If you dissolve bones by boiling them in
J a strong potash I've, and then use dry earth OF
leached ashes as an absorbent you get fertil-
izer or compost rich in both phosphoric acid
and potash 1t will contain also most of the
nitrogen which was in the bones
A table in the Mark Lane Express shows
: not only that the gain of mutton sheep under
full feed is considerable but that the lamb out
feeds the yearling nearly two to one. The
lamb will put on more flesh than the yearlng
and will do it on less feed.