120 



Self-acting Cheese Press — Domestic Economy. Vol. IV. 



sons wishing to see it, I think a personal in- 

 spection would be more satisfactory. 

 I am, with esteem, dear sir, 



Yours, &c., R. Mansfield. 



Doct. J. VV. Thomson, Cor. Sec. N. 0. C. A. S. 



Self-Actiiig Clieese Press« 



Fig. 21. 



The cheese press has undergone almost as 

 many modifications as the churn and washing 

 machine. The several mechanical powers 

 have been combined in almost every shape in 

 which human ingenuity could devise, in order 

 to procure a suihcient squeeze. The screw, 

 the lever, wheel and axle, inclined plane and 

 wedge, we h:ive seen, all put into requisition 

 in order to bring about the required pressure 

 witii tlie greatest ea-^e and despatcii, and the 

 most of them seem to be made on the prin- 

 cip'e that a great pressure is necessary to 

 press a little curd. Now we suppose that tlie 

 pressure should be uniform and steady, and as 

 the wliey comes out, and the curd becomes 

 more solid, it should still keep up sufficient 

 pressure to continue force enough to cause a 

 liow of the remaining portions, and consoli- 

 date the curd to a proper hardness. This is 

 effectedin a very simple and neat manner by 

 the Selt-Acting Cheese Press, a representa- 

 tion of which is .given above, and which is 

 manufactured by some of the Shakers in dil- 

 fcrent states. 



It is constructed on the principle of the 



knuckle or <o^/e joint — a species of compound 

 lever. The cheese itself is the pressing 

 power. It is the Pressor and the Pressee, 

 and of course the pressure is regulated by 

 the weight. We have never used one, but 

 are informed by those who have, that they are 

 very good for the purpose mtended. — Maine 

 Farmer. 



The Self- Acting Cheese Press may be had 

 at the Agricultural Ware House, No. 87 

 North Second street, Philadelphia. 



Domestic Economy* 



Potash and soda are the two common and 

 abundant alkalies used in every family every 

 day. The first in the form of soap, pearlash, 

 sala?ratus, quick lye, salt petre, &c. The 

 other in the form of common salt, (muriate 

 of soda,) and sometimes in other combina- 

 tions. 



Lime and magnesia are called alkaline 

 earths ; the former is frequently put with ashes 

 in leach tubs, where it absorbs the carbonic 

 acid combined with the ashes or potash, and 

 by that means gives it greater power in 

 acting on the grease or oily matter used for 

 the soap. It is more eifectual than red hot 

 horse shoes in keeping witclies from the soap, 

 and is more certain than either the new or 

 full moon, in gratifying industrious housewives 

 with "good luck,'" in this branch of domestic 

 economy. 



Acids and alkalies neutralize each other. 

 Consequently, if an accident occurs from vin- 

 egar, sulphuric acid, (oil of vitriol.) nitric 

 acid, (aqua fortis,) muriatic acid, (spirit of 

 salt,) or any other acid, apply potash, soda, 

 ammonia, quick lime, magnesia, or some al- 

 kali, or alkaline earth. 



If an accident occurs from an alkali, apply 

 vinegar or a weak solution of some of the 

 stronger acids. 



By a knowledge of the properties and the 

 relations of the two classes of substances, 

 constantly used I'y house-keepers, stains on 

 garments can frequently be removed or pre- 

 vented, cooking improved, and frequently 

 life saved. 



Oxygen is the vital portion of the atmos- 

 phere, and the ao-ent which supports respira- 

 tion, sustains combustion, produces rust on 

 metals, changes the juice of the apple, first 

 into sugiir, then alcohol, then vinegar, and 

 finally putrefaction ; causes light and sour 

 broad, darkens the shade of certain colors, 

 and destroys others, and jiroduces some influ- 

 ence on every thing at all times. — Genesee 

 Farmer. 



It is better to exercise the judgment, than 

 to overload the memory. 



