Year: 1874




wnen fellow creature is sweating at your
rough and heavy work, it is grateful service
10 man and beast to make calculations straight
before them. Some of the kindlest workers
IN the world like to be- taken care of that way,
and enjoy the chequer they have wrodght az
much as II they had planned it themselves.


HOMEMADE CHEESE


U. B. Bliss, urging farmers who are remote
from factories to make their own cheese.
writes as follows in the New York Times.


A very good article of cheese NAV he made
from only two cows, and families who keen
two or three cows cannot make a more profit-
able use OF milk during the cool weather in
the iall than to convert it into cheese The
milk should be set in as cool place as NAV
oe at command until there is an accumula-
ton OF several days milk. The object in set
ting 1t III cold room is to preven. the rising
of the cream, and to preserve the milk until
enough Is saved TO make it an object to work
II up. Before the Oldest milk begins to turn,
the whole lot is skinned up and set in q
a large brass kettle. A clean new wa>h-tub,
which has not been painted inside, would b,
preferable. A few pans of the newest milk
are reserved and PLACED over kettles and pans
OF hot water on the stove, aud, when heated,
added TO the mass in the kettle till tue whole
is brought 10 the uniform temperature of
about IS deg or a liitle below the blood heat.
A portion OF a wel-cured rennet, about the
size OF three fingers, should be soaked over
night in warm water, which is poured into
and mixed with the milk. To determine
| just the amount of renne' TO be used is one
| OF the most difficult things in the whole pro-
| cess. The curd should ''come'' In about
| forty to toriy-fye minutes. II il comes too
soon the fist Time, less renIet must be used
the next time. lift too long coming, more
must be used. Where cheese-making is an
ava -6au hpc -
pairing the rennet is far preferable; but
where the cheese is 'run up'' only OCCASION
ally, there is no other way than to prepare
the renpet for the OCCASION. When, on run
hing finger or two under portion of the
eurd and gently raising it, It readily breaks or
splits, it is ready to be cut This should be
done with long, thin wooden knife, cutting
the whole curd, from top to bottom, into
squares OF about two inches. After il has
stood in this condition ten or fifteen min
utes, the curd may be carefully broken up
with the hands, care being taken not to
| squeeze it. In a short time-say ten or fif-
teen minutes the card and whey will have
become sufficiently separated so that por-
of the whey may be dipped off and heated
the beginning. During this process of
| dipping Oft the whey the curd may
| be gently broken up into Jumps about
the size Of chestnuts. This done, the heat
| ed whey may be gradually returned to the
| tub till the mass is OF temperature oil SO
deg. to 100 dtg or, "at blood heat" The
heat must be raised somewhat slowly, the
curds meantime being stirred and broken.
The curd may nov be left Ito cook for thir-
i ty or forty minutes, when it should be again
stirred and broken until it has firm consist
ency. When on taking handful OF the
curds and squeezing them firmly they drop
apart on relaxing the hold, they are readv TO
be IT moved from the whey. cloth strain
/ er is then thrown over them, aud as much OF
the whey dipped off as is convenient, after
which the strainer is splead over a basket, or
a low sided box with bottom OF narrow Stats,
| and the curds are put into it to drain. When
thoroughly drained and aired, they may be
salted, with four or five ounces OF salt to ten
pounds of curd. The whole should be
thoroughly and intimately mixed and broken
up, when it will be ready for the press. For
.nerly it was supposed to be necessary to
press the cheese to get the whey out; such,
however, is not the case with well made
cheese. The object in pressing it is chiefly to
! cause the particles to adhere aud make a
homogeneous mass. The size and form OF
the cheeses is matter OF taste. Perhaps as
4 good a size Of hoop as any for the small fami-
| ly cheeses is ten inches in diameter. The old
form ID nsl cheeses is generally preferred for
| farm dairies to the high torn adopted in fac
\ tories. They do not need banda2mg. They
| should be turned in the press after three OF
| four hours. after which few hour 5, or at
most days pressure, will be sufficient. The
style OF press 20 ne used for these little
cneeses Is OF no import soce whatever-a bit
OF seahtling or a rail may b. maoe 10 % al
toe service needed, placing. the cpse,e hsaf f
one END oi the lever, and layInp a mort sl.ch
of timber across the other end.


POTATO CULTURE.


The Ohio Farmer gives the following meth
ods pursued by two potato growers bv which
they obtained 400 bushels of Early Rose no
tatoes per acre the past season: One planted
IN the usual mode, in hills about three feet
apart each way, and the seed cut mostly TO
| single eyes, two pieces in hill, with no ex-
ira culture afterward. The amount of seed
used was about four bushels per acre; hut be
IS convinced it would have been better to
have used little more-as some of the small
est pieces failed to sprout, owing TO dry we IT,
er. With one or two bushels more seed, and
little more Paris green and extra culture,
he expects to raise 500 bushels per acre the
| coming season. He is convinced thar the
general prevalence OF bugs will be an advan.
tage to the large growers VINO are willing to
take care OF their crops, as the high price of
potatoes will make the business more profita-
able than IL ever was before. But We must
adopt the most productive good varieties and
the best methods of culture, so as not TO be
Obliged to go over SO much ground in fight
ing the bugs as would otherwise oe necessary.


The others method of planting was in
rows about three feet apart, and the pieces
dropped about foot apart in the rows. This
method requires oue-third more seed than
the other; and, having plenty of seed, he
did not cut the pieces quite as small as the
first one. All admit, however, that of the
Late Rose less amount OF seed is required
than that of the ordinary varieties. as it is
better to have only one good sprout to each
set than several. When dropped in rows the
covering is easily done with a light plow:
then, as soon as the tops begin TO appear, 60
over the ground with light borrow and re-
peat in a week or two; afterwards work sew
eral times with light cultvator. running
close to the plants-then very little hand
hoeing will be necessary. Afterward ridge
j un moderately with a winged plow CT cult:
vator. He is careful to have his potato
ground well enriched, but not so highly ma
nured as to cause rank growth of tops or
tubers. He uses Paris green as the best and
cheapest mode OF fighting off the bugs, and
he uses machine sor digging the crop, with
which he can harvest 500 bushels lay If
bis hands can take care of them.