The Penn's Grove record., 1900-10-26
Methods of 3 Mutton MAKER.

A dry place and protection from the
force of storms, an open shed with a
roof that will turn the rain, is all that
is required. Sheep will not lie down
in mud, and no matter how warm and
commodious your barn, unless clean
and dry, they will seek a knoll or dry
spot of earth. no matter how fierce
the storm. Confining them to inclos-
ures is less difficult than is generally
supposed / never knew a sheep to
attempt jumping a barbed wire. 1t
is a common mistake to build fences
too high, and not low or close enough.
l believe a flock of sheep that have
neve been taught to climb or creep
can be successfully restrained with
four barbed wires, properly strung and
kept taut. Their wool is such a pro-
lection to them against the vicious
ness of the barbs that when taught
to creep, the building of impregnable
fences becomes a necessity.
Stagnant water is the best vehicle
for conveying the parasites that infest
the sheep. If you have not an abun-
dant supply of clear, pure wafer, easy
of access for sheep, do not attempt
sheep raising. Low. marshy or spouty
land is an abomination to the flock
master. Either draiNethe nands or
apply theyhrW law and fence the
sheep out. Sheep are great scaxen-
gers and willaiear your farm of weeds
il you grrs Them time anu apporf1n1fy.
but they will not thrive and Increase
twofold and pay your grocery bill four
times a year on weeds, barbs and fence
corners
Sheep, as well as other live stock,
love a greater variety of feed than
they usually get; but sheep especially
are fond of change and variety, even
unto apparent ~ickleness. They adapt
themselves quickly to a change Of con-
ditions, and no matter how luxurious
the pasture, they will leave it daily
and frequently to nip sprouts and
weeds.-H. NJ. Kirkpatrick, in New
England Homestead.
To Make Cheese at Home.
Some of the mosH delicious cheese
is made in the homes of modest farm
ers. In New England it is no uncom-
mon sight to see a piled with
shelves bearing a score OF handsome
cheeses.
The making of cheese is a very SIM
pie process and almost any one can
turn out a good article with little prac-
tice. writes j. NJ. Smith. in Field and
Farm. I will give a method by which
any one can make cheese successfully.
Take evenings milk and strain it into
some clean vessel and let it stand in
a cool place until morning. Evenings
milk should be warmed to about nine
ty-six degrees before adding morn
ing's milk. A good way to warm 1t
is tp set a pail of boiling water into
til milk. Prepare the rennet by soak
ing in one gallon of warm water for
twenty-four hours before using. Add
as much salt as it will dissolve, strain,
let settle and it win be ready for use.
Use a tablespoonful for. each three
gallons of milk. If it is much over
half an hour coming increase the guam
tity; II much less decrease it. As soon
as it is we'll curdled take a knife and
cut the curd into blocks so that the
whey can escape. As OOH as the whey
issmostly out of the curd take a basket
an1 place q cloth in it SC as to receive
the curd. As the curd hardens con
tinue to strain of the whey. Chop the
curd fine. add salt-one ounce to each
five. pounds of curd-and it is ready
for Me press. Put the curd in a tin
hooe made like a peck a with
out bottom. 1t is a good idea to have
two sizes, as the amount Of curd will
differ at times.
Almost any n with a few tools and
a little ingenuity can construct a press
that will answer the purpose very
well. y simple way is to mortise a
beam infD a post so that it can work
up or down and hang a weight to the
outer end Of the beam. Theshoop with
the curd in it should be turned or re-
versed every eight or ten hours. From
eighteen to tw,anty-four hours is gen
orally long enough to press a cheese
Now comes the curing period, which
requires considerable care and atten'
ton. The cheese when taken from
the press should be rubbed with lard
and a bandage OF new muslin pinned
loosely around 1t. The cheese mus