400 MONTHLY JOURNAL OF AGRICULTURE. 



into cheese than butter, because it is easier to accomplish in its manufacture a 

 certain degree of excellence. The quality of cheese is more likely to be uniform 

 than that of butter, while it is more easily preserved, more conveniently trans- 

 ported, more salable in neighborhoods distant frcm lide-water cities, and more 

 exchangeable for articles which will bear keeping u:\iil ihey can be sent thither 

 for sale. Those who, like Doctor T., pioneer in all reasonable enterprises to es- 

 tablish new branches of industry, are entitled to the thanks of all to wliose bene- 

 fits the results may enure ; and even though such enterprises may sometimes fail, 

 those who project them have a right to enjoy the self-satisfying reHection that if 

 they have not succeeded, they have done more: they have deserved success. 

 Who has not observed that he who is destitute of all spirit to try new things is 

 among the first, when anything fails, to exclaim, " Ah, I lold you so ! " " i knew 

 It ! " Were the world regulated by such men, sheep-shears would never have 

 been invented, and we should see these wise men, who can foresee everything, 

 after it happens, still plucking the wool from their sheep, as old women pluck 

 the feathers from their geese, by the routs ! What is wanting, Mr. Editor, on the 

 part of American agriculturists, as you have said, to diversify their staples and 

 to make more out of their means, is, more reading, more inquiry, more reflection, 

 and more enterprise — more energy, in a word, to do ! to try and to have less 

 of what they call " a great mind " to do so and so, which usually ends in a little 

 greater mind to do nothing. But, returning to the manufacture of cheese, one is 

 naturally led to think of coics, and, in that connection, to remark, that the accu- 

 mulated evidence in favor of the truth of M. Guenon's theory about the marks 

 that indicate good and bad cows, makes it obvious that every one, whether he 

 be on a small or larger scale a manufacturer of cheese and butter, or whether he 

 be an humble cotter, with but one " hawkie," 



" That 'yout the hallan snugly chows her cood," 



yielding their chief sustenance to his little family, all should be alike familiar 

 with the marks laid down in the " Cow Book ; " for, being guided by that, he 

 need never own a bad milker. That little book should hang on the breast of 

 the chimney, on the same nail with the Almanac. Rusticus. 



Paterson, N. J. December 19, ]e46. 



Dear Sir : I have read with great satisfaction M. Gl'enon's work on Milch Cows, by 

 which one can judge by certain infallible signs the milking qualities of the animal. I luive 

 ctimpared the marks he gives for his first grade Flanders qow, and find tiiey coirespond 

 ■with the escutcheon of my favorite Devon cow Ellen, th.it has taken the first preniiiniw at 

 the last two Cattle-Shows of the American Institute. My farmer has great faith in M. 

 Gutnon's work, and so has one of my neighbors, a knowing Scotch milkman who keeps 

 fifty cows. He says that after careful examination he places confidence in these marks, and 

 they will govern him in his future purchases. 



I rciurn you my sincere thanks l()r giving to us farmers this valuable treatise of M. Giie- 

 nou. 1 shall hereafter make my selection of the calves I will raise from my choice stocks 

 from the mai-ks given by this author. I think every fanner should own this work. 



With regard, yours, &c. ltO^•WEl.L L. COLT. 



To the Editor of the Fanners' Library. 



Apropos to Cheese Recipe for Welsh R.vREniT./mw Maj. Sam. Stevens, Shade* Hotel, 



Thames-fttreet, New-York City — the hi<^hest au'.korily and the headquarters in all the 

 United States for Ale and Welsh Rarebit: 



' Presented by Maj. Stkvens, with his most respectful compliments, to Mr. .Skinner, Assistant Post- 

 master General, and in confonnity with his promise. May good digestion wait on appetite. Now-Yorli; 

 January 28, 1845 " 



Select the finest new cliecKc yon can procure ; chop it very fine ; put at least a (|uarter oi" a 

 pound into an iron or tin saucepan ; add a little beer or water ; stir it over the (ire until perfectly 

 dissolved ; Lave your slice of touHt on a wann plate rciidy to receive it ; j)Our it over the tonst, 

 and serve it up immediately. U.-^e lor dressing, mustard, pepper, luid sail, as you like it. Th« 

 above furnishes a WcLih Rarebit lor a single person. 

 (83-2) 



