82 



hands until it is as fine as wheat. After this process is gone through with, I 

 commence the scalding process by pouring on hot whey; this should be carried 

 to about one hundred degrees; the curd should be well stirred during the time 

 of scalding. When the curd is sufficiently cooked so that it feels elastic, and will 

 squeak when chewed between the front teeth, it is separated from the whey to 

 receive the salt; this is done by dipping it into a strainer over a sink. This may 

 be done without its adhering in lumps, by stirring it in a small portion of cold 

 whey until cooled to ninety or ninety-five degrees. Here great care should be 

 used, as much depends upon the curds being in a proper state 'to I'eceive the 

 salt. After the whey is sufficiently drained ofi" I salt my curd, putting in a 

 common teacup-full of salt to twenty pounds of cheese; after it is well stirred 

 together, I immediately put it into the press. 



My mode of pressing is to press light the first ten minutes, after that I turn 

 the screw hard upon it. I press my cheese twenty-four hours, turning once in 

 the time. My opinion is, that we cannot press too hard if the cheese is properly 

 manufactui'ed. After the cheese is taken from the press it is immediately 

 colored, and left to stand until dry, and then thoroughly greased and bandaged. 

 I am not in the habit of using much grease: after this a very little occasionally 

 is sufficient. I find by turning my cheese every day, and rubbing them with 

 the hand, they become smoother upon the surface than they do by using more 

 grease. Oil is obtained for greasing cheese from the whey; after standing 

 twenty-four hours, it is churned till separation takes place like butter, then 

 melted over a slov? fire until it turns to oil. 



I might say much more, as there are many things connected with the dairy 

 business that I have not even hinted at in this communication. I find that there 

 are many objections raised by farmers in this State to the dairy business ; and 

 one very serious one in the minds of many is, the difficulty of obtaining suitable 

 fcol for cows at all seasons of the year. It is known to us all, that our prairie 

 grass cannot be depended on for fell feed; and it is also known, that it must be 

 some considerable time before we can make much dependence upon the tame 

 grasses. That these are desirable I acknowledge; but I think we can supply the 

 deficiency with a very little expense. Our soil is well calculated to produce a 

 good growth of corn, and this sowed broadcast produces an abundant crop, and 

 can be produced at the very time it is desired ; I sowed a few acres the past 

 season and found that it did extremely well. I sowed it the fore part of June, 

 and put three bushels of seed to an acre. I prefer the eight-rowed yellow corn 

 to any that I have ever seen tned. Any persons unacquainted with this kind of 

 corn will be surprised at the amount obtained from an acre. It is also a well- 

 known fact, that we can produce roots to almost any extent that we choose, our 

 soil being well adapted to their growtli. I prefer carrots for cowp to any roots T 



