Vr)l.VII.— No.4.5. 



AND HORTICULTURAL JOURNAL. 



what is often called a cheese hoop, is laid across 

 the cheese ladder over the tub, and the curd is 

 crumbled into it with the hands and pressed into 

 the vat, to squeeze out the whey. Tlie vat being 

 filled as full and as firml)- as tlic liand alone can 

 fill it, and rounded up in the middle, a cheese 

 cloth is spread over it and the curd is turned oul 

 of the hoop into the cloth ; the vat is then wash- 

 ed and the inverted mass of curds, with the cloth 

 under it, is returned into the vat and put into the 

 press ; after standing two or three liours in the 

 press, the vat is talu-n out, and the cloth is tal<en 

 oft; washed, and put round the clieesc, and it is 

 rejdaced in the vat and in tlje press. In about 

 seven or ei^ht hours it is taken out of the [)ress 

 and salted, the cheese is placed on a board and a 

 handful of salt is rubbed all over it,and the edges are 

 pared ofl'if necessary ; another handful of salt is 

 strewed on the upper side, and as much left as will 

 sticJi to it ; afterwards it is turned into the bare 

 vat without a cloth, and an equal quantity of salt 

 is added to it, and the cheese is returned into the 

 press ; liere it continues one night, and the next 

 morning it is turned in the vat, and continues till 

 the succeeding morning, and the curd is taken out 

 and placed on the daily shelf: liere they are 

 turned every day or every other dav, as the 

 ^yeather may be. If it is hot and dry, the win- 

 dows and door are kept shut, but if wet or moist, 

 the door and windows are kept open night and day. 



CLEANING THE CHEESE. 



The cheeses having remained about ten days 

 after leaving the press, are to be washed and 

 scraped in the following manner ; a large tub of 

 cold sweet whey is placed on the floor, the cheeses 

 are inunersed in it, v.here they continue one 



horn-, or longer if necessary, to soften the rind 



They are tlien taken out and scraped with a com- 

 Bion case knife, with great care, so as not to in- 

 jure the tender rind, till every part of the cheese 

 is smooth ; they are, after the last o])eration, rins- 

 ed in the whey and wiped clean witli a coarse 

 cloth, and placed in an airy situation to dry, after 

 which they are placed in the cheese room. The floor 

 of the clieese room is generally prepared by rub- 

 bing it with bean or potato tops, or any succu- 

 lent herb, till it appears of a black wet color ; on 

 this floor the cheeses are placed, and turned twice 

 a week, their edges are wiped hard with a cloth 

 once a week, and the floor is cleansed and rubbed 

 with fresh herbs once a fortnight. They must 

 not he too long, or they will stick to the floor. — 

 This preparation of the floor gives the cheese a 

 blue coat, vvhicli is considered of great conse- 

 quence. 



STILTON CHEESE. 



The Stilton Cheese, which may be called the 

 Parmesan of England, is not confined to Stilton 

 and its vicinity, for many farmers in Huntingdon- 

 shire, and also in Rutland, and Northamptonshire 

 malic a similar sort, sell them for the same price, 

 and give them the name of the Stilton Cheeses. 



Take the night's cream and jiut it into the morn- 

 ing's new milk with the rennet ; when the curd 

 is separated let it not be broken as is done with 

 other cheese, but take it out, disturbing it as little 

 as possible, and suffer it to dry gradually in a sieve ; 

 and as the whey separates, compress it gradually till 

 it has acquired a firm consistence, then place it in a 

 wooden hoop and suffer it to dry very gradually 

 on a board, taking care at the same time to turn 

 it daily, with close binders round, and which must 

 be tightened as the cheese acquires more solidity. 



TO PREVENT CHEESE HAVING A RANCID NAUSEOUS 

 FLAVOR. 



Put about one table spoonful of salt to each 

 gallon of milk when taken from the cows in the 

 evening, for the cheese to be made the next day ; 

 put the salt at the bottom of the vessel that is to 

 receive the milk ; it will increase the curd and 

 prc\cnt the milk from growing sour or jjuirid the 

 hottest nights in the summer. 



Obesity. — « In enumerating the little miseries of 

 the corpulent, their exposure to ridicule should) 

 not be forgotten. Even the austerity of Queen 

 EMzabeth could relax into a joke on the fat Sir 

 Nicholas Bacon, whom she was classically pleased 

 to define as ' T'ir Prapinguis,'' observing ' right 

 merrilie.' ' Sir Nicholas's soul lodged well.' The 

 good humored antiquary, Grose, was earnestly en- 

 treated by a butcher to say ' he bought meat of 

 him I' ' God bless you Sir,' said the paviours to 

 the enormous Cambridge jirofessor, as he passed 

 over their work. Christoplier Smart, the transla- 

 tor of Horace, celebrated the three fat beadles of 

 Oxford ; and the fat physician, Dr Staflbrd, was 

 not allowed to rest in his grave without a witti- 

 cism : 



" Take heed, O good irav'llcr, and do not tread hard, 

 For here lies Dr Stafford, in all this church yard." 

 Our good King Edward IV. even made a prac- 

 tical joke with the Corporators of London ; for 

 when ho invaded France, in 1475, he took care 

 to be accompanied by some of the most corpulent 

 Aldermen of London, ' Les lonrgeois de Londres 

 Us plus charges de ventre,' that the fatigues of war 

 might the sooner incline them to call out for 

 peace." 



359 



ig^ 



Seed of the Spanish Chesnut. 

 la^r^-l^e^Vll^li;;:!.:^';;^^;'^-^ -"" '"« ^e. E„,. 

 A fmv bushels of .Spanish Chesnucs [CasLmea vesca) for plani- 

 ng. These nuls were ,mporle,l by a gen.Ieman of SaTcm for 

 ■ e purpose of ,n,roducu,g the culture of Ihe lree.imo New 

 I...glaiKl. Loudon desmbeslhis as '■ ,he most magnificentTf 

 Kuropeanlrees, exceeding the oak in height, and ?n, aS U 

 m bulk and e.xtenl." "It is used by the cabinet S and 

 eooper-tnakes an excellent coppiee tree for poles and hoops- 

 II e bark ,s equal .D aslrulgeney to that of larch, and mounlah^ 

 ash, lor lanning-and the leaves and nuls (about six limes the 

 size ol the cojnrnon ch(^snul) afford food both for man and deer 

 and are desirable in autumn and winter. " Price 3 els per doz- 



Also, Cniion Seed, for those who wish to cultivate the olanl 

 as a curiosity— price 12 els a paper. 



A few irees ol the Admirable Alborge Rareripe, packed in 

 moss about ten days since, and in good order for Iransplanl- 



.ATeid Cliina Tea Sets, and light blue Dinner Ware. 

 Received, a great variety of the above ; wliich, with a com- 

 plete assortment of Crockery, China, and Glass Ware, are of- 

 fered for sale, low, at No. 4 Dock .Square. 



ROMAN— 1 his elegant, full blooded horse, a bpght hav 

 wit.i black legs, inane, and tail, of high spirit and good tem- 

 per, will stand at the larm of Mr .Stephen Williams, in Norlh- 

 borough. Bis, at ^20 the season, to be paid before the mares are 

 taken away.— See New England Farmer, May )5 



To School Teachers. — Never deceive your schol- 

 ars, nor suffer them to practice deception. 



Never promise what you do not intend strictly 

 and literally to porfbrni. 



Never threaten what you do not mean, or what 

 it would be improper to execute. 



Never tell your scholars, you will cut off their 

 ears, or say anything else you do not intend to do. 



Never shut up a child in a dark closet, or say 

 anything that will make hiin afraid of darkness. 



Never allude to mysterious evils, or threaten 

 punishments from causes that children cannot 

 comprehend. 



Never speak to them about the Old Man, or the 

 OW If'oman, or the Old Harry. 



The above maxims are worth the considera- 

 tion of every well disposed person, who has inter- 

 course with children, and the utility of abiding by 

 them must be obvious to those who possess any 

 share of consideration. 



Imported Horses. 

 nare.oot, and Cleveland the two English horses, will stand 

 for the season at their stable in lirighton. Barefoot at ?25 

 and Cleveland at ,glO, »ith gl lor the groom. ail * ' 



PRICES OF COUJVTRyTroDUCE. 



Millet Seed. 

 ' For sale at the Seed Store connected with the New En^^land 

 Farmer, No. 62 North Market street. 



60 bushels of Millet Seed,— clean, and of superior quality. 

 _ Also, a very extensive variety of Ornamental Flower Seeds, 

 in papers of 6 cts each, or 100 varieties, one paper each, for 

 J5)O,00. 



Farm for sale in Milton, of about 200 acres, remarkably well 

 watered, with every variety of lands and fruits, good substan- 

 tial buildings, and a large portion of valuable woodland.— Also 

 lor sale, or to let,opposite toihe abovenamed premises, a large 

 dwelling house, with a good bake house, very pleasantly situ- 

 ated.— For further particulars, see Ihe New England Farmer 

 for May 15, or inquire ol the publisher, or P. H. Pierce 95 

 State St. or N. Tucker, on the premises. ' 



May 22, 1829. tf 



Powder at 2s per lb. 

 DUPONT'S POWDER, quality warranted, for sale at 

 Copfland's Ammunition Store, C5 Broad st, at retail. Also 

 SHOT, CAPS, &,c. of the best quality— cheap for cash. if' 



APPLES, best, 



ASHES, pot, first sort, ... 

 Pearl, first sort, - - . 

 BEANS, wliite, - . 

 BEEF, mess. 



Cargo, No. 1, 

 Cargo, No. 2, 

 BUTTER, inspected. No. 1, new, 

 CHEESE, new milk, ... 



Skimmed milk, 

 FLOUR, Baliimore, Howard-streel, - 

 Genesee, - - . 



Rve, best, .... 



GRAIN, C6rn, .... 



Rye, . . 



Barley, . . 

 Gals, .... 



HOG'S LARD, first sort, new, 

 LIME. ..... 



PLAISTER PARIS retails al 

 PORK, clear, 



Navy, mess, 



Cargo, No. 1, . . 



SEEDS, Herd's Grass, - 

 Orchard Grass, 

 Fowl Meadow, ... 

 R^'c Grass, ... 



Tall Meadow Gals Grass. . 

 Red Top . - . ' . 

 Lucerne, .... 



While Honeysuckle Clover, 

 Red Clover, (norlhern) 

 French .Sugar Beet, . 

 Mangel Wurlzel, 

 WOOL, Merino, full blood, washed, . 

 Merino, full blood, unwashed. 

 Merino, three lourlhs washed, 

 Meriuo, half & quarter washed, 

 Native, washed, ... 

 Pulled, Lamb's, first sort, . 

 Pulled, Lamb's, second sort. 

 Pulled, " spinning, first sort, 



barrel 

 ton. 



bushel 

 ■barrel. 



FROM I To 



3 OO' 5 00 

 125 00 130 00 

 125 00 130 00 



1 00] 1 37 

 10 25 



PROVISION MARKET. 



CORRECTED EVERY WEEK BY MR, UJYWARri. 



(Cle.-k of Faneuil-lmil Market.) 

 BEEF, best pieces, . 

 PORK, fresh, best pieces, 



whole hogs, 

 VEAL. . - ° . . . 

 MUTTON, .... 

 POULTRY, .... 

 BUTTER, keg and tub, - 



Lump, best, 

 EGG.S, . . . . 

 MEAL, Rye, retail, . 



Indian, retail," 

 POTATOS, - . . 



CIDER, [according In quality,] 



12 1-2 

 10 

 7 

 12 

 1 2 

 16 

 20 

 20 

 16 



1 00 

 70 

 50 



2 50 



