PLYMOUTH SOCIETY. 319 



a quarter of an hour longer. Then break the curd with my 

 hand, after which I put a dish into the kettle of curd which 

 causes it to settle ; after waiting another fifteen minutes, I dip 

 my curd into the cheese basket, after dipping out enough whey 

 to scald the curd. I cut the curd while it is in the basket, to 

 facilitate its hardening, — on which I place a small weight, — 

 when it is sufficiently hard to have the scalded whey poured 

 on the curd, which is about twenty minutes, I cut up the curd 

 and pour the whey upon it, when it remains until it has cooled 

 to about blood heat ; then pour into the cheese basket and let 

 it remain, cutting it occasionally until it is hard and cool, 

 when it is put into the cellar. My cheese is what is called 

 two curded, and the second day, after obtaining another curd in 

 the same manner as above described, I chop my curd very fine, 

 adding a small tea-cup full of fine salt to one peck of curd. 

 Then it is put into the press, where it remains twenty-four 

 hours, turning it twice during the time. 



Fruits and Vegetables. 



The committee say, — We have followed the example of our 

 predecessors, in awarding something to the greater portion of 

 contributors ; but we are of opinion, that it would be more 

 useful to award hereafter, larger premiums to such as exhibit 

 rare and approved fruit and vegetables, and not to each and 

 every article that may be in common use. We would also, 

 suggest, that the trustees offer special premiums for the produc- 

 tion of any new and well ascertained valuable variety. It was 

 on this principle, that the first premium of $4, has been award- 

 ed to Ebenezer Gay, of Bridgewater, for twenty-five varieties 

 of potatoes, raised from seed, the present year. 



Supervisor's Report. 



Farmers are generally aware, that the provision of an abun- 

 dance, and a well chosen variety of food, is indispensable to 



