CH U 



CH U 



after which it must be nibbed twice 

 every day with a brush for two or 

 three months. 



Cheese, Skippers in. Wrap the 

 cheese in thin brown paper,so that 

 moisture may strike through soon ; 

 diij a hole in good sweet earth 

 about two feet deep, in w-hich the 

 cheese must be buried 36 hours, 

 and the skippers will be found on 

 the outside of the cheese, brush 

 them off immediately, and you will 

 find your cheese sound and good. 

 To prevent skippers, take a pod 

 of red pepper, and put it into a 

 piece of hue linen, moisten it with 

 a little butter, and rub your cheese 

 frequently. Mass. Agr. Rep. vol. 

 — , p. 314. 



To prevent Cheese from having a 

 rancid nauseous flavour. 



Put about one table-spoonful of 

 salt to each gallon of milk when 

 taken from the cows in the eve- 

 ning, for the cheese to be made the 

 next day ; put the salt at the bot- 

 tom of the vessel that is to receive 

 the milk ; it will increase the curd 

 and prevent the milk from growing 

 sour or putrid the hottest nights in 

 the summer. For further direc- 

 tions relative to making cheese, 

 see Mass, Agr. Rep. vol, V. p. 

 201, 203. 



CHICK WEED, the same as ^l- 

 sine, a tender creeping weed,often 

 troublesome in old gardens, and 

 which grows luxuriantly in shady 

 places. Swine will feed upon it 

 when they are hungry. 



CHURN, a wooden vessel, in 

 which butter is produced by churn- 

 ing. It is broad at the bottom, and 

 narrow at the top, to prevent the 

 contents from coming oat at the top 



during the agitation. But the 

 shape does not perfectly answer 

 this design. 



Churns are commonly made of 

 pine. But when they are new, 

 they give the butter a taste of the 

 wood; so that oak is generally pre- 

 ferred. The hoops are of aah,and 

 should be made very smooth and 

 regular, that the vessel may be 

 easily cleaned and kept sweet. 



But on great farms, and where 

 the dairies are large, the barrel- 

 churn is to be preferred. Its name 

 gives the idea of its shape ; and 

 when it equals a barrel in size it 

 can be easily managed. On each 

 head of it is an iron spindle, and on 

 each spindle a winch, by which the 

 vessel is turned on a horse made 

 for the purpose. A much greater 

 quantity of cream, orrnilk, maybe 

 churned in this than in the common 

 churn ; and the labour is easier.— 

 There are two boards within this 

 churn on each side of the centre, 

 like shelves, which serve to agitate 

 the cream. 



The aperture in the barrel churn 

 ought to be five or six inches square, 

 to which a stopper must be exact- 

 ly fitted, which must be kept in its 

 place by a bar of iron across it, 

 held fast by staples, 



A great variety of churns have 

 been contrived for the purpose of 

 facilitating the process, (often a 

 very tedious one) of making but- 

 ter. Our limits will not permit 

 descriptions of these machines ac- 

 companied with such drawings as 

 would be necessary to make them 

 intelligible. We shall therefore 

 inform our readers where such de- 

 scriptions may be found ; and would 



