Rural School Leaflet. 



^77 



Materials. — ^Thermometer, milk pan holding about three quarts, one 

 milk pail, one half yard of white cotton cloth, one quart skimmed milk, 

 one quart buttermilk and one ounce salt. Use clean thermometer. 



Method. — Pour the skimmed milk and the buttermilk into the milk 

 pan. Heat to ninety degrees Fahr. and leave undisturbed till firmly 

 coagulated. Attach the cotton cloth over the top of the pail so that it 

 will serve as a strainer. Pour the coagulated milk on the strainer. 

 After the watery portion (whey) has drained off, the "curd" is left. 

 Remove the strainer with curd in it from the pail top and place it on a 

 table or board. Sprinkle one ounce of salt over the curd and work it 

 in by kneading the curd with the hands. The cheese is then ready for 

 eating, but when packed it is moulded into small cylindrical forms and 

 wrapped in parchment paper and tinfoil. 



Sandwich cheese is made by adding chopped nuts to the cottage curd 

 while the salt is being worked in. 



LETTERS TO FARM BOYS 



Letter No. 2 

 My dear Boys: 



I have been asked to tell you why I am a farmer, and why I like life 

 on the farm. Now I am not sure that I can make it all plain to you, but 

 let us go over some of the reasons together and perhaps we shall dis- 

 cover why it is. 



You are full of the vim 

 and vigor of young man- 

 hood, eager to begin the 

 battle of life; your par- 

 ents have cared for you 

 up to this time, and laid 

 the foundation for your 

 success, but you must 

 choose your calling. 



Shall you he a Farmer! 



Let us follow the young 

 man who has decided to 

 be a farmer in the highest 

 sense of the word. If he 

 has no financial aid and 

 must depend entirely on Fig. 27. — Packing the cheese 



