SOLON ROBINSON, 1848 111 



Cheese Making. 



[New York American Agricultm-ist, 7:211; July, 1848] 



[March, 1848] 



I HAVE lieard a great deal about tlie value of prairie 

 grass for butter and cheese. And yet I heard a Hamburgh 

 friend of mine say, a few days ago, that he had engaged 

 to send all his cheese this season to Chicago, at a pretty 

 round price. Why is this? If the grass is really good 

 for anything, in that region, why is it that cheese is not 

 made there by the million? Surely it is not an art very 

 hard to learn. If the pages of the American Agricultur- 

 ist alone were carefully examined, I think that directions 

 enough might be found to enable any person to make a 

 good cheese. In fact the valuable information given in 

 this publication, at p. 233, vol. vi. might alone be suffi- 

 cient, and worth ten times the cost of the whole set of 

 this paper. 



How cheap knowledge is offered to the million now-a- 

 days. And in no department of rural economy is the need 

 of increased knowledge more apparent than in cheese 

 making. Solon Robinson. 



Crown Point, Lake C. H., la., 

 March, 1848. 



Experiments among Farmers. 



[New York American Agriculturist, 7:282; Sep., 1848*] 



[July, 1848] 



All those who lend their assistance in filling the col- 

 umns of your journal are directing their best energies to 

 promote the great experiment now being tried among 

 farmers, whether an increased taste for reading agricul- 

 tural works (that is, what ignorance denounces as "book 

 farming"), will produce an improved condition in the cul- 

 tivation of the soil, and as a natural sequence, an im- 

 proved condition of the minds of the cultivators that will 



* Reprinted in the Raleigh North Carolina Farmer, 4:89 (Sep- 

 tember, 1848). 



