California Agriculturist and Live Stock Journal. 



tion of the lungs. Rest with gentle exercise 

 is recommended. 



The disease with the horse is analogous to 

 the bad colds now prevalent among our peo- 

 ple — accompanied with sore-throat and lung- 

 cough. As complete rest, warmth and light 

 diet is the best treatment for human beings, 

 who soon recover under fiivorable conditions; 

 so the rational treatment is the best for the 

 horse. Exercise with exposure to drafts of 

 cold air, etc., and harsh treatment is likely to 

 prove fatal. Kind, considerate treatment is 

 always best, and in case of sickness is abso- 

 lutely essential to perfect recovery. 



What a Veterinary Surgeon Says. 



Mr. T. H. Larcom, proprietor of the Good- 

 enough horseshoeing establishment of San 

 Jose, also a graduate from a veterinary school 

 and whose opinion is worth something, says 

 that a horse with the epizootic should be 

 carefully blanketed, kept out of all drafts of 

 winds, be fed lightly with good bay and car- 

 rots or other vegetables, given no cold water, 

 but all he will drink of water with the chill 

 taken off or tepid water. A fire-shovel full 

 of hot ashes from the stove is good to throw 

 into the water once a day; in effect, it loosens 

 the phlegm and false membrane, which accu- 

 mulates in the throat, lungs aid stomaclj. A 

 handful of scalded bran is also good to add 

 to each bucket full of water the horse drinks. 

 No other medicine is advised, if the bowles 

 can be kept regular with bran mashes and 

 vegetable or green green feed. Rest to a horse 

 in this condition is requisite to a speedy 

 cure. A little gentle exercise is all that 

 should be allowed and by no means should 

 fast driving or hard pulling be allowed, even 

 for a short time. 



These items were given us after we had 

 writtten the few suggestion jin the preceding 

 article, but we gladly add them for the better 

 guidance of our horse owners, in the treat- 

 ment of this prevalent horse disease. 



So » 



Making Cheese in a Small Way. 



i;N answer to a correspondent who wishes 

 to know the modus operandi of making 

 cheese in a small way, we can do no 

 better than to quote from that world-re- 

 nowned dairy-man, X. A. Williard, who thus 

 tells how in the liund New Yorker: 



Good, fair family cheese can be made with 

 even rude implements and appliances. If 

 nothing better is at hand, a common wash- 

 tub, if clean and sweet, will answer the pur- 

 pose for setting the milk and working the 

 curds. A hoop must be had from the cooper 

 in which to press the curds. Let it be (for a 

 smaU qiitintity of milk) say from eight to ten 

 inches in diameter (top and bottom) by twelve 

 inches high, and fitted with a follower. A 

 very good press can be made in a few hours 

 from a twelve-foot plank and a few pieces of 

 scantling. About a foot from either end of 

 the plank set up two short pieces of scantling 

 five or six inches apart; fasten them firmly to 

 the plank with bolts and pins. The lever 

 may be a joist, say four x six and fourteen 

 feet long. One end is secured by a pin pass- 

 ing through it and the uprights at one end of 

 the plank and set one and a half feet above 



the bed-piece of the plank. This lever is to 

 move freely up and down between the ui)rights 

 at the other cud, and a weight hung at this 

 end of the lever will give you a press that will 

 do good service. The weights at the end of 

 the long lever are a stone or two from the 

 field. Another lever is arranged for raising 

 the long lever or press-beam, without removing 

 the lever, which, in that case, may be made 

 stationary. The hoop containing the curd is 

 placed on the plank near that end of the 

 lever which is secured with the pin. Blocks 

 are put iipon the follower, and the press-beam 

 let down upon them, and in this way the 

 cheese is pressed. 



A long, thin wooded knife will do for cut- 

 ting the curds. A gallon of milk, wme 

 measure, will make nearly a j)ound of cheese 

 or if the milk is weighed, ten pounds will 

 make one of cheese, and thus the weight of 

 the cheese may be calculated from the quanti- 

 ty of milk in the tub. 



The night's mess of milk may be strained 

 directly in the tub, and if the weather is 

 warm a pail of cold water should be set in the 

 tub to cool oti' the milk and keep it sound 

 during the night. In very hot weather it 

 may be necessary to change the water several 

 times. In the morning skim the cream which 

 may have formed on the milk, put it into the 

 cloth strainer, and pour the warm milk from 

 the morning's milking into the mass, and iu 

 this way cream will be in condition to be 

 worked back into the milk. It will be proper 

 to add a word in this connection in regard to 

 having the milk iu proper condition when it 

 goes into the tub. In hot weather, and es- 

 pecially in hot climates, care should be taken 

 not to worry or overdrive the cows. They 

 should not be irritated in any way, and they 

 should have an abundance of good water 

 and everything provided for their comfort, 

 otherwise the animals may be in a feverish 

 condition, and yield iuip.jrfect milk that may 

 cause trouble. 



The night's and moruiug's milk having 

 been mingled in the tub, aud the number of 

 gallons or its weight known, a portion may 

 be taken out aud heated in pans over a com- 

 mon stove. The pan holding the milk should 

 be set in another pan holding water or over a 

 kettle containing water so as not to scorch or 

 biu'u the milk in the pan. Heat the milk aud 

 pour it into the tub until the mass indicates a 

 temperature of about eight-five degrees Fahr. 

 by the thermometer, then add a quantity of 

 rennet, (which has been j^reviously prepared 

 by steeping the dry skins of rennet iu water) 

 sufficient to coagulate the milk, say iu from 

 forty to fifty minutes. 



Now put your finger into the curd raise it 

 slowly, and if it readily splits apart, the mass 

 is ready to cut into checks with the curd 

 knife. After cutting into cheeks two inches 

 square, let it remain at rest ten or fifteen 

 minutes for the whey to form; then cai-efuUy 

 break with the hands by lifting up very gent- 

 ly, and when the mass has been gone over, 

 let it rest for ten or fifteen minutes for the 

 curds to subside. 



Now dip oil a portion of the whey into 

 pans, and heat on the stove in the s.ame man- 

 ner that the milk was warmed. In dipping 

 ofl" the whey a cloth-strainer is thrown over 

 the tub and the whey dipj^ed from oft' the top 

 of the strainer, so as not to dip or remove the 

 curds. In the meantime continue breaking 

 by gently lifting the curd until the particles 

 of curds are about the size of small chest- 

 nuts or large beans; then pour in the heated 

 whey until the mass indicates a temperature 

 of from ninety to ninety-eight degrees. Do 

 not be in a hurry, but take things leisurely, 

 continuing the breaking or stirring of the 

 curds while the heat is being applied. It may 

 now be left at rest for a hall an hour, aud 

 then stirred, so that the particles may not 

 pack or adhere iu the tub. and this treatment 

 continued until the curd has a firm consisten- 

 cy. Take up a handful and press it together 

 in the hand, and if, on opening the hand it 

 readilv falls to pieces, it is about ready for 



draining. Another test is to chew a bit of curd, 

 and if it "squeaks between the teeth," it is 

 about ready. The mess now will have a 

 slightly acid smell and taste, which is readily 

 distinguished by old chee.se makers, but not 

 so readily by the inexperienced; but, to the 

 latter, one of the best tests is to take a little 

 curd in the hand, squeeze out the whey and 

 touch the ball of the curd to a hot iron, then, 

 in removing it if the curd spins or draws out 

 iu small threads, it is ready for the whey to be 

 removed. Throw a cloth-strainer over the 

 tub aud dip off the whey down to the curd; 

 then put the strainer on a willow clothes- 

 basket, and di]) the curd into it. It may now 

 be broken up with the hands, and when pretty 

 dry may be salted iu the basket or returned 

 to the tub for saltiug. Salt at the rate of 

 four or five ounces to sixteen pounds of curd; 

 mix thoroughly, and put to j^ress. 



After remaining from two to four hours in 

 press, take the cheese out of the hoop, turn 

 it bottom side up iu the hoop and put it to 

 press again' leaving it under pressure till the 

 next morning, when it may be removed to the 

 shelf in the dairy room. Very small cheese 

 need not be b.andaged. They should be rubb- 

 ed over with a little fresh butter, melted and 

 applied warm, and the cheese turned and 

 rubbed daily with the hand once a day until 

 well ripened. 



SiovticuUuvc* 



v:::) 



The Gardener's Lament, 



CYift?" ET none a garden plant 

 Unless he count the cost; 

 For there is labor lust, 

 And late and early frost, 

 His dreams to haunt. 



I planted mine with care. 

 And soon the young plants grew. 

 Just then the worms, a few, 

 Exposed themselves to view 



Aud gathered there. 



I watched with anxious care 

 Each plant and tender shoot, 

 And dreamed of earJy fruit; 

 Alas, worms at the root — 



Worms everywhere! 



I set my banner there. 

 And tunnel, di{^ and bore; 

 My siege-^^uns then 1 lower, 

 Shotted with hellebore — 



Death everywhere. 



The slain and wounded lie, 

 Full twenty thousand killed; 

 And yet their ranks are filled. 

 While all are are fully drilled 



To fight or die. 



Jly beans and early com, 

 My bed of tarly beets^ 

 These all the cutworm eats. 

 I'm sick with sore defeats, 



And feel forlorn. 



And you, who live iu ease, 

 And little care or know 

 Who wields the spade or hoe, 

 If things will only grow, 



And you have peas. 



No need for yon to fast. 

 Let others fight the foes; 

 Though you must have your wofs— 

 The moth will i-at your ctotheii 



.\nd you at last.' 



— [Wurcester -Egis and Gazette 



To Grow Chestnut Tkkks. — If you want 

 to grow chestuut trees, the fruit must be 

 planted as soon as it is perfectly ripe and 

 while it is in its fresh state. If a few trees 

 only are wanted, plant the chestnut about 

 three inches deep, just where it is desired to 

 have the tree stand permanently. They do 

 better not to be transplanted, and sometimes 

 wiU not grow. AVheu they reach a proper 

 height the stems can be ga*afted with any bet- 

 ter sorts attainable. But it requires a citreful 

 hand to graft the chestnut to insure it?^ 

 growth. When fairly started, the young tree 

 pu'ihes ahead rapidly, aud often takes nn^ by 

 surprise in the earliness of its bearing. — A' ■ 



