The National tribune., 1909-09-23

sticks together there is whey present,
but as soon as it crumbles when pressed
in the hand it is ready to be strained
and salted, requiring one-fourth of one
per cent of the milk used, or about
three drachms of salt for every gallon
of milk. The curd is then left to cool,
ladled into galvanized iron hoop and
pressed. After an hours pressure the
mass, which now looks like a cheese, is
taken out, bandaged, replaced under
the press, and left there under continual
pressure for about IS hours. Then the
cheese is cured" which consists in
dressing it with the skimmings of the
whey, coloring the outside with some
annatto, and keeping it in a well-venti-
lated room at temperature of about
20 degrees, and turning it around every
day for a few weeks. AS to the queS-
ton if it will pay on a small scale, the
expense of this manufacture is estimat-
ed to amount to 10 to II cents per
pound. Using ali the milk of five or six
COWS it costs nine cents, while the larg-
est farmer cannot reduce this cost be-
low eight or seven cents. All this is
outside of the value of the milk used.
The large factories, however, estab-
lished in the States of New York and
Massachusetts, who make cheese for
the farmers or buy their milk, have by
proper machinery reduced this cost to
two and half cents per pound. and it
is, of course, impossible to compete with
them if you intend selling your cheese
to dealers. If, however, you keep a lit
tie cheese store and sell all you make
to consumers chiefly it may pay. But it
is doubtful if you cannot as cheaply
buy cheese from the large manufacture
ers as make 1t yourself on small scale.
The whey can be utilized in making
sugar of milk as is done in Switzerland;
but it appears that in our cheese manu-
factories it is not used for any such
purpose, but returned to the farmers,
who bring their milk in the proportion
of two gallons of whey to three of milk.
The farmers use the whey to feed
their hogs.
If, when you launder your lace cur
tains, you want to make them cream
color or ecru instead of just the white
curtains, you can do it very easily. Get
a small quantity of yellow ochre pow
der, which is obtainable at any paint
shop. Mix a little of this with boiling
water, and use it to thin the starch or
put it in the last rinsing. 1t is best to
test the color with piece of old lace
or a corner of the curtain where the
pattern is heaviest, so that you may be
sure that you are getting the right tint.
Having rinsed one curtain, of course,
you will have to put in a little more of
the ochre, just a tiny bit, as some of
the coloring will be taken up in the
starch or rinsing of the first curtain. If
possible, it would be better to put all
the curtains intended for one room into
the rinse or starch water at the same
time; then they will be all the same
tint. Souse them around well and
wiring them out in the ordinary way.
OF course, the ochre is not injurious to
the fabric.
The mosc stubborn stain in white
linen or muslin will nearly always yield
to the following treatment: Place the
stained spots in right hot water in
which you have put large handful of
powdered borax. Leave for about 10
minutes and then rub, and after wiring
ng put it on the grass in the hot sun
FOR several hours. Just as fast as the
goods dries pour some of the boraX
water over it. After six or eight hours
Of this, or all. day will be better rinse
N clear water and hang the garment up
for the night Next day put lemon juice
and place in the sun, wetting frequent
ly as the goods dries. Then put it in
a tub of clear water until morning. Put
the garment thru the suds as for regu-
lar laundering, and you will find that
the original freshness and color is re-
stored. OF course, this process Will not
answer for a garment that has any col
bred flowers or anything of that kind
in it.
Corn outlets make a very nice dish
Boil the corn for 20 minutes. then cut
t from the cob and run thru a meat
chopper with a small green pepper,
from which the seeds have been re-
and two hard-boiled eggs. If
N
corn, add a cup of bread crumbs, salt,
pepper and enough sweet cream to
noisten the mass so that it can be
handled. Flour the hands. and mold
the mixture into outlet forms and dip
into more bread crumbs, then in egg
and then in crumbs, and let them dry.
Fry two at a time in a wire basket and
serve on watercress.
There is not any doubt at all that
half of the sudden deaths that are
loted in both young and old come from
acute indigestion, which might now be |
called the great American disease. If
people would only learn to eat properly
and TO eat the proper things. it would
add many years to life. The man or
woman who travels, If unable to enjoy |
he service of a dining car. should al |
ways carry neatly prepared and ap-
lunch. All the animal in the |
human being certainly does show up at |
the lunch counter of a railway station. |
When a stop is called near mealtime
they race out regardless of who may be
in their way, tumble over other men,
over women and children, reach the |
unch counter in half a dozen jumps |
'ank up sandwich, which consists of
wo pieces of half-raW dough called |
bread, smeared over with oleomarga-
inc, between which will be partially |
hidden scrap or two of ham cut the |
wrong way of the goods. The ham was |
spoiled before It was cooked. |
One is not able to chew II because of |
It's toughness, and about all that can
be done is to gulp it down. A cup of |
coffee, piece of pie and half-cooked |
ioughnuts are bolted while the clocks
hands jump, and the eater goes back to |
The train or to his work to two hours |
Then he rushes for bromo-
ieltZer or soda mints, probably ends up |
with a dose of baking soda, and by |
evening is fit inmate for hospital |
This doesn't sound nice and it doesn't
ook pretty while the lunch counter
lend is putting away the grub, but you |
IAN just be sure that in the course of !
-wo or three years that man is going to |
De an onery person to live with, Just |
because he has mistreated a really good |
digestion.
The season for canning tomatoes is |
IN. Select firm, ripe tomatoes immersc
hem in boiling water for a few min
ltes. Remember, the water must be
boiling, and then wrinkle the skins
with thin, sharp -bladed knife. Have
-eady a kettle, of boiling water. In this
30,