166 



THE AGRICULTURAL NEWS. 



June 1, 1 91; 



COTTON. 



COTTON EXPORTS FROM THE WEST 

 INDIES. 



The following figures give the quantity and estimated 

 value of Sea Island cotton exported from the West Indies 

 for the quarter ended March 31, 1918: — 



Colony. <<^uantity, EstiJiiated value, 



ft. £.. 



Grenada nil 



J4,124 



20,380 



32,231 



nil 



996 

 nU 



i:eorgias and FLORlPAs. The demand has continued 

 in a limited way in Savannah and the interior markets on 

 a basis of Average Extra Choice 72}c., resulting in sales ot 

 several hundred bags on account of the Northern Mills. 

 The purchases are still made with the understanding that 

 the seller will carry the cotton until freight room can be 

 obtained. 



The Steamship Lines are still more or less congested, 

 rendering it difficult to get any freight for prompt shipment. 

 We quote, viz; — 



Average Extra Choice 72ic.=:74^c. c.i.f. 



The exports from Savannah for the week have been, to 

 Northern Mills 225 bales, Liverpool -"lO bale.s, and from 

 .Jacksonville to Northern Mills 749 bales, consisting partly 

 of cotton held there on account of the (Jovernment. 



Total 



£77,731 



470,8.52 ft. 



In addition to the above, there were also exported from 

 St. Vincent 2,841 Bb. of Marie Galante seed-cotton, and 

 221 fi). 01 native cotton from the Virgin Islands, of the 

 respective estimated values of £-59, and £11. 



SEA ISLAND COTTON MARKET. 



The Kuport of Messrs. Henry W. Frost & Co., on 

 Sea Island cotton in the Southern States, (or the 

 ^s'eek ended .May 4, 191^, is as follows: — 



ISLANDS. We have had a continuance ol the .|uiel 

 market throughout the week, with only a limited inquiry, 

 resulting in no sales. 



The Factors are becoming more anxious to .sell the 

 small stock remaining on hand, but ilo not e.vpre.ss any 

 willingness to make any concessions in price. Therefore we 

 have to renew our last quotations. 



We quote, viz: — 



Extra Fine 7.'»c. to SOc. = 77c. to 82c., t-.i.f. 



Fine to Fully Fine 73c. to 74c. = 7-5c. to 7Gc. ,, 

 Fine to Fully Fine, ott' in preparation, 70c. tf) 71i-. -= 72c. 



to 73c., c.i.f. 

 Fine to Fully Fine, -tained, 6-jc. =»67c. '-.if. 



HOW TO MAKE COTTAGE CHEESE. 



Cottage cheese, a most palatable and nutritious pro- 

 duct, is one of the lew varieties of cheese which can be 

 manufactured on a small scale. It furnishes a convenient 

 and economical means for using skimmed milk as a human 

 food. The following directions for making it at iiome Are 

 taken from Farmcis' Biilktiii, No. 850. 



The first consideration in the production of good cottage 

 cheese is the quality of the milk itself. The fresher the 

 milk the more satisfactory it is for cheese making, because 

 then it is possible to direct and ci>ntrol the souring. For 

 best results, milk should be kept cool at 50'F., or lower, if 

 possible, until it is to be made into cheese. 



The most scrupulous care should be exercised in order 

 to keep all utensils sweet and clean. 



(jne gallon of skimmed milk will make about 1 1 lb. 

 of cheese. If the milk is sweet it should be placed in a 

 pan and allowed to remain in a temperature about 75°F. 

 until it clabbers. < )rdinarily this will take about thirty 

 hours. 



As soon as the milk is thoroughly clabbered, it should 

 be cut into pieces 2 inches square, and then the curd 

 should be stirred thoroughly with a spoon. The i)an of 

 broken cuid is then to be placed in a vessel of hot water to 

 raise the temperature to 100°F, It .should be cooked at 

 tliat tempeiature for about thirty minutes, during which 

 time it should be stirred with a spoon f(ir one minutr at 

 tivc-minute intervals. 



.\t the conclusion of the heating, the curds and whey 

 sh'iuld be poured into a small cheese-cloth bag to drain, or 

 the curd may be poured into a colander or strainer over 

 which a piece of cheesecloth has been laid. After live "r 

 ten minutes' work, the curd towards the centre with a spoon, 

 liaising ami lowering the ends ot the cloth helps to make 

 the whey drain faster. To complete the draining, tie the 

 ends of the bag together and hang it up- Since there is 

 some danger that the curd may become too dry, draining 

 should stop when the whey ceases to flow in a steady stream. 



The curd emptied from the bag is then worked with 

 a spoon until it becomes fine in grain, smooth, and of the 

 consistency of mashed potatoes. Then the cheese is salted 

 according to taste, about one teaspoonful to a pound of 

 curd. 



Because of the ease with which this cheese can be made, 

 it is di'sirable to make it oft^n, so that it may be eaten fresh: 

 although, if il is koi)t cold, it will not spoil for .several day,?. 

 If the chee.se is not to he eaten pronqitly, it should be stored 

 in an earthenware or glass vessel and kept cool. 



