lQ.\ 210 THE GENESEE FARMER. ^ 



remove the whey. It is then placed in a cold place, and the operation repeated daily — 

 or every other day, if the milk will keep sweet, as it will in the fall — till there is curd 

 enouo-h to make a cheese of the desired size. When the right quantity is obtained, the 

 curd is all broken up very fine, salted, and well mixed. In putting the curd in the vat 

 to be pressed, a cloth sufficiently large to cover the whole cheese is placed in the vat, 

 and into this cloth the curd is put. When the curd has filled the vat, a " fillet," (usually 

 made of sheet tin, and from three to six inches wide, and sufficiently long to lap over 

 four or five inches when placed round the cheese,) is placed inside the vat for an inch so, 

 and the cloth drawn up straight, so that when being pressed the fillet will not cut it. 

 The whole of the curd is then put in, the cloth turned over the top of it, a smooth board 

 placed over this, and then it is ready to press. After it has been pressed for some time, 

 it is taken from under, and punctured all over with a skewer, either of wood or iron. 

 Place it in the press again till it has become sufficiently consolidated to take out of the 

 vat without falling to pieces. It must then be turned, or inverted in the vat, and a clean 

 cloth put round it. Place it again under the press, occasionally turning it and putting 

 round it fresh cloths, till the cheese when pressed does not wet them. It is then all 

 right, and should be kept in the dairy, or other cool, damp place, for a few days, placing 

 a little salt round it, when it may be taken to an upper room, where it will require tiu-n- 

 ino- very frequently, or the side next the floor will mold. Let the room be dark and 

 well ventilated. (See our remarks on Butter and Cheese-Making, in the May number, 

 page 143.) 



A cheese press may be purchased for about $5 ; and the cost of the vats, fillets, <fec., 

 is very trifling ; so that it is to us surprising that so few formers with from four to ten 

 cows ever make any cheese — not even enough for their own consumption. Good cheese 

 sells for nearly as much as butter, and yet a cow will give, to say the least, as much 

 again cheese as she will butter. It is true the whey is not so good to fat hogs as the 

 sour milk, yet it contains much nutritive matter, and is a valuable food for shoats, or a 

 good drink for fatting hogs ; yet we think it would be more profitable to make cheese 

 at the present relative prices of the two articles, than butter. 



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RUTA BAGA AND COMMON TURNEP CULTURE. 



Though roots as a class contain from 80 to 90 per cent, of water, yet it is generally 

 conceded that more nutritive substance can be obtained per acre from them than from 

 the cereal or leo-uminous plants ; in fact, more than from any other plants cultivated. 

 And this is not all ; they are found by universal experience to be the best preparative 

 for the wheat and barley crop ; and when consumed on the soil, greatly increase the 

 yield. Their cultivation is now just beginning to be adopted in this country, and we 

 are much pleased to receive so many inquiries respecting the best method of preparing 

 the soil, manures best adapted, &c., &c. 



Ruta baga is probably the best root of the turnep class adapted to this climate ; it is 

 not so alfected by drouth, and will stand the winter better than the common white or 

 yellow turnep. The soil should be well pulverized and rich, and the seed drilled 

 on ridges about twenty-seven inches apart, and when in the rough leaf the plants must 

 he singled out with the hoe about a foot from each other, and kept clean. The first 

 week in July will do to sow ruta baga, but they do better soAvn the middle of June. 

 The present month, however, is the right time to sow the common turnep. These, 

 though we prefer sowing them in drills the same as ruta baga, as they are then much 

 easier to keep clean, admitting the use of the horse-hoe, will do sown broadcast, and 

 will, if hand-hoed and kept clean, sometimes yield a much larger crop than when drilled. 



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