Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1895-08-16

The common mistake IA making hay
is usually allowing it to lie in the hot
sun too long. The best hay is made
by air curing rather than by the sun
drying. As far as possible hay should
be cured in the bunch. It may be
cooked up much greener than form
erly believed, provided it is fairly
wiltod and contains no extraneous
moisture. II allowed to sweat before
drawing it will rarely heat in the NOW.
When hay is first cut it should be
long enough in the sunlight to dry it
sufficiently to allow it to be readily
raked together into windrows. The
hay tedder is of great assistance in
curing the hay by tossing it in the air,
thus exposing it SO that all moisture
is rapidly dried out. When cured by
the wind rather than the sun hay pre-
serves not only it's green color, but the
aroma which renders it SO palatable
to stock. AS the nutritive properties
of grass are all soluble IN rain or dew,
care must be taken to protect the hay
from all moisture. If exposed to a
long rain it becomes almost as worth
less as straw, SO greatly is its feeding
value impaired.
In no direction have farmers pro-
gressed more than in their methods OF
curing hay. If is no longer consid-
cred necessary to get every particle OF
moisture out of the grass. Excessive
dryness is avoided. They have learned
the difference between curing and
over curing, and that while hay when
twisted should not show moisture,
neither should it be so dried as to
show brittleness.-N New York World.
DIRECTIONS FOR HOME CHEESE MAKING.
Strain the milk into vat aud add
halt pint of rennet to 100 gallons of
milk, which should bring the curd in
one hour when the temperature is at
about eighty degret 8. Stir the rem
net and milk thoroughly. Many of
the unknown troubles of the amateur
cheese maker arise from the use of ill
conditioned rennet; if doubts as to
| its purity exist, it should be filtered
through flannel or cotton fibre. AS
the condition of rennet, quantity of
milk and temperature vary at nearly
every cheese making, the prepared
rennet tablets sold ty dairy supply
houses are undoubtedly more certain
in results. To the beginner, ther-
mometer accurately graduated is es-
sential to success. The curd is cat
into one inch squares Immediately
after it has formed, to hasten the sep
aration of whey and curd. Thescut-
ting is repeated two or three times at
half hour intervals, and then dipped
carefully into basket in which a
strainer has been placed. Arrange the
basket on ladder over the whey re-
ceiver and cut the curd occasionally to
hasten draining. When compact and
fairly free from whey. tie the strainer
ends by opposite corners and hang in
cool place until the morning run is
made. Proceed with the mornings
milk precisely in the Same way until
ready to hang. This curd requires a
little more draining that it may be
firm and decidedly free from whey.
Cut the night and morning curds in
slices, place in bowl and chop into
pieces half inch in diameter. Pour
over the cnrds gallon OF hot whey or
water and stir until a squeaking sound
is made. Drain off the scalding water,
add salt to taste, and thoroughly mix
in the curd. Place dry strainer in
the hoop, carefully introduce the curd,
fold the strainer neatly over the top,
put the follower on and consign to the
press. Only enough weight should be
used to nicely consolidate the cheese
and press out the small remaining por-
tions of whey. If placed in the press in
the morning, at night turn the cheese,
substitute fresh strainer, the next
day remove from the press, butter the
sides, top and bottom, and place on an
odorless board in cool, airy place to
cure. Four weeks for curing is neces-
sary, and during this time the cheese
should be turned daily and buttered if
inclined to adhere to the board. As
cheese is liable to expand, baud of
strong cloth should be drawn and
sewed tightly around it to obviate
cracking. American Agriculturist.
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