No. 112.] 215 



is then taken oif to the curd. Then I commence to break it fine 

 by hand, using a gentle pressure to separate the whey from the 

 curd, and after it is evenly and finely broken, the steam is let on 

 and the heat is raised to 102 or 105 degrees, the whole is kept 

 moving while heating ; the steam is now taken off, and the curd 

 remains in the scalding whey for thirty minutes, or until the 

 whole is sufficiently scalded, which is known by feeling or tast- 

 ing; the remainder of the whey is then taken from the curd, and 

 the curd is left to cool for ten or fifteen minutes, then it is taken 

 into the sink, where salt is worked in at the rate of one pound of 

 salt to fifty of cheese ; it is then put into the hoop, and pressed 

 for twenty-four hours, with a pressure of seven to eight tons 

 weight to each cheese. When taken from the press, it is placed 

 on a table in the cheese room, and a slight coloring of annatto is 

 put on the outside ; it is now to be turned every day, and oiled 

 with whey oil when required, to keep it from checking. 



Yours with respect, 



MOSES EAMES. 



Rutland, Jefferson Co.^ J^evo-Yorkj Feb. 5, 1853. 



GRAIN STATEMENTS. 



Winter Wheat. — Ira Apthorp, Riga, Monroe County. 



Cultivator'' s Statement. 



The kind of soil, on which my crop of wheat, as mentioned la 

 the annexed certificate, was grown, is gravelly loam. The 

 previous crop was wlieat. Amount and kind of manure to pre- 

 vious crop, clover plowed in. Time and freciuency of plowing, 

 harrowing, &c., in preparing for the crop ; latter })artofJune. 

 plowed once only. Time and manner of sowing, thirteenth day- 

 el September, oroad-cast. Kind of SQt^d, and (piantity per acre ; 

 white Hint, two busliels per acre. Time and manner of harvest- 

 ing ; cut witli reaper, the last days of July. The wliole expense 

 per acre of producing and harvesting the crop, as near as can be 

 stated, including the value of the manure and seed, the labor of 

 men, and teams at coat, or at current rate of wages, 



