No. 112.] 411 



Oxner in the situation and quality of his land, much credit is due 

 him for the neat and systematic order in which ever} thing about 

 his premises are kept. In passing over his fields we were not 

 annoyed with seeing in any of them thistles, dock or other foul 

 weeds, nor buslies, or hedges about the fences, nor pieces of rails, 

 stumps, or stones upon the surface of the soil; all was clean and 

 workmanlike, giving an opportunity for every foot of soil to grow 

 useful plants, instead of weeds and thorns, which accounts for 

 Mr. Oxner's being able to keep upon his farm of 95 acres, 35 

 head of cattle and horses through the year upon the product of 

 the farm, besides selling a large quantity of grain annually. 



The committee award to Mr. Oxner the second premium on his 

 farm, and deem it worthy of example. 



Statement of Rodney Wilcox on Cheese. 



This cheese was manufactured July 20th, 1852, from 150 gal- 

 lons of milk ; the cheese weighed 145 pounds 3 I use ice to cool 

 the milk to about 75 degrees ; the temperature of milk when ren- 

 net is applied, from 86 to 88 degrees ; a sufficient quantity of ren- 

 net to curdle the milk suitable to commence manufacturing the 

 cheese in from 40 to 60 minutes ; I cut the curd and let it stand 

 about ten minutes, and then work carefully until of a suitable 

 fineness, then let the curd stand about 10 minutes, or a sufficient 

 length of time for the curd to settle from the whey; then take 

 whey sufficient to scald, (I use Mott's ^patent furnace to heat 

 whey,) after drawing off the whey I continue to woik the curd 

 until of a suitable fineness to commence scalding; then heat to 

 95 degrees ; continue careful working about 30 minutes, then heat 

 to 104 degrees, and stir occasionally until sufficiently scalded. I 

 use the best barrel salt, one pound to forty pounds curd ; I turn 

 the cheese once in the press, press 2 i hours ; turn the cheese every 

 day, and rub them well, and a])ply wliey butter to the face of the 

 cheese to keep the face from getting checked; keep the room 



well ventilated. 



RODNEY WILCOX. 



