&4 FARMER'S ASSISTANT. 



V 



They are never better than when about a year old. 

 They sell in England from twelve to fourteen pence ster- 

 ling per pound. 



But no good cheese can be made, unless the runnet 

 be good. 



See RUNNET. 



The room where cheeses are to be kept for drying should 

 be dark, to keep out flies; and, to prevent these from de- 

 positing their eggs in the cracks of the cheeses, let them 

 be smeared over with a mixture of salt butter and tar. To 

 give them a fine color, let a little annotto be put in the milk. 

 This is harmless: But beware of coloring them with any 

 thing that is poisonous. 



The wliey, after the curd has been gathered, is nourish- 

 ing for Swine. It may also be converted into good vinegar, 

 by being exposed 10 the sun, for a few days; and this is, no 

 doubt, the most profitable use to which it can be applied. 



CHURN. A good kind of churn is the oblong square, 

 which is turned on two pivots by a crank. The pivots are 

 not placed ia the centre of the two ends ; but one is placed 

 at one side of the end, arud the other at the opposite side 

 of the other end, so that the churn is suspended diagonally 

 on the pivots. This, when it is turned, gives the milk a 

 violent motion from one end of the churn to the other; 

 while, at the same time, it turns very easily. The churn 

 ought to be about of the following proportions: One that 

 is three feet long ought to be one foot wide one way, and 

 about nine inches wide the other way ; so as to form a Jlat 

 oblong square. The pivots are made of iron, and are rivet- 

 ed on the outside. A square hole is made on one side, for 

 leting in the milk, and taking out the butter ; and a square 

 piece is made exactly fued to fill up the hole, which is 

 fastened down to its place by a little iron bar across it, with 

 a staple at each end. 



Another kind of churn, that is much approved, is the 

 barrel-churn, which is turned on pivots, fastened on the 

 centre of each end. Two boards, like shelves, are fixed 

 within, opposite to each other, extending from the inner 

 circumference about half way to the center; and as the 

 vessel turns the milk keeps pouring off the one or the 

 other, and thus is kept in violent motion. It has a hole at 

 the side for puling in the milk, and taking out the butter, 

 similar to the one just described. 



Either of these kinds of churn is much easier worked*, 

 than those in common use. 



Some, who keep large dairies, make use of a Horse for 

 churning. In this case, the churn is an upright one, nearly 

 similar in snaps to those in common use, and, instead of a 



