VOI,. \'II. NO. 24. 



AND HORTICULTURAL JOURNAL. 



180 



ly as it" made of iron. They also make many gar- 

 ments of cloth, and then cover them with a coat 

 of India Rubber. This coating can be applied 

 from the thinness of paper to any required thick- 

 ness. About 40 girls are employed in sewing the 

 garments and applying the rubber. The cloth 

 made entirely of rubber is said never to crack, and 

 of its durability there seems to he no end. The 

 Company cannot half supply the demand, and 

 their shares, which cost 100 dollars each, are now 

 considered worth from 300 to 400 dollars. — 

 Hampshire Gazette. 



From the Maine Farmer. 

 PROCESS USED BY C. VAUGHAN, ESQ,. IN THE 

 MAKING OP CHEESE. 



1st. If possible, to make a cheese at each milk- 

 ing. . 



2d. To heat a small quantity of the milk, so as 

 to bring the milk taken from the cows to the heat 

 of 96°, which is the temperature of the milk as it 

 comes from the cow. 



3d. To use liquid rennet, and to make the 

 cheese of equal qualtity. The rennet should he 

 prepared the first of the season and kept in small 

 bottles ; and it being of equal strength, it ought to 

 be used by measure, according to the gallons of 

 milk to be turned. 



4th. When turned to a curd, a wooden knife 

 should be passed across the curd in the tub, and 

 when the whey is properly separated it should be 

 placed in a basket, in which a strainer is first 

 placed. 



5th. When strained, it should be broken up in- 

 to small particles, but not hard squeezed, and then 

 salted, and put into the cheese hoop. 



6th. It is then to be put into the press, and the 

 pressure to be gentle at first, and gradually in- 

 creased, and turned twice each day ; the last pres- 

 sure may be considerable. In this manner the 

 rich part of the cheese is kept in at first, and at 

 the last the moisture is pressed out, which in the 

 common mode is dryed out, by time. 



7th. The cheeses, after they are taken out, 

 should be put where there is air, and where the 

 flies cannot get to them, and turned and rubbed 

 over twice a day. The outside ought to be rub- 

 bed with butter — some use fat pork. The cheeses 

 treated in this manner have been better fit for use 

 in three months, than common cheeses in nine 

 months. 



The press best fitted is a lever or beam press 

 made out of timber seven or eight inches square, 

 and ten feet long. The end secured by a strong 

 pin between two upright pieces, and when paral- 

 lel with the bench it is over, it should be as far 

 apart as to admit the largest cheeses that may be 

 made, with the follower to go under at the heel. 

 The cheese when first put under, should he put as 

 far from the heel as possible and light weighted — 

 every time it is turned it should be put further 

 under, and the fourth time, which is the end of 

 the second day, it should be as near to the heel as 

 possible. 



When two cheeses were made in a day, they 

 were put into one press. There is a simple and 

 new kind of press which is said to have the quali- 

 ty of pressing as much or as little as is wanted. 



There are several English receipts for preparing 

 rennet. The rennet one season was prepared by 

 soaking the bags in brine, and all the liquor was 

 then mixed and put into small bottles, well corked 

 and kept for use. 



TO DESTROY WOODLICE. 



Perhaps in cucumber or melon frames nothing 

 is more destructive than woodlice. Confining a 

 toad in the frame or pit is an effectual remedy for 

 the evil, hut many persons would think the cure as 

 bad as the disease itself, for they would he unable 

 to eat the produce, from the recollection that the 

 toad might have touched them. One method pur- 

 sued with success is to make in the soil, close round 

 the edges of the frame, a kind of hollow basin about 

 six inches wide, and to fill this up with short hay 

 to about the thickness of two inches. This, in 

 the course of the first night, will become a place 

 of retreat for them, and at about nine or ten o'clock 

 in the morning, having opened the frame pour upon 

 this hay, with a wide nose watering-pot, a consid- 

 erable quantity of boiling water. Then remove 

 the hay and dead woodlice, and place a fresh sup- 

 ply of dry hay. Repeat this operation for two or 

 three days, and you will see no more woodlice. 

 Another system is to sink a pan half full of water 

 in the soil, its rim being level with the surface, 

 then to throw in a few slices of ripe fruit, and place 

 a slate or piece of pot over it, leaving only suf- 

 ficient room for the entrance of the depredators. 

 Examine this every morning, and destroy all such 

 as are found therein. The pan may also he filled 

 with hay and pieces of fruit such as apricot, &c. be- 

 ing laid in, they will quickly entice these depreda- 

 tors, which on removing you may destroy. Anoth- 

 er very effectual method, is to slice the tuberous 

 roots of the Bryony (brionia dioica) a well known 

 plant, and very common in our hedges, and to put 

 a few of these slices into a common feeder, cover- 

 ing them over with a little moss or short hay, and 

 placing them in different parts of the beds. Take 

 out the pans the next morning, and after having 

 removed the moss and baits, cast the woodlice into 

 boiling water. — Hor. Res;. 



TURNIPS. 



Where Sheep are a part of the stock of fatting 

 cattle to be fed, during Fall, on the common tur- 

 nips, a quantity sufficient for them may be left in 

 the ground. Thus, if they are to consume a fourth 

 of the whole crop, leave every fourth row, and by 

 this mean their manure will be distributed more 

 equally over the whole ground. Ruta-baga may 

 also be left in the ground, where Neat-cattle are 

 to feed on them, as the bulb of this root is entirely 

 above ground ; and in such case, what is left by 

 them may be eaten off by the Sheep. — Farm. .As- 

 sistant. 



TURNIP CULTURE. 



I am so fully persuaded, from the practice of 

 many years, of the great advantage of the turnip 

 culture to our husbandry, especially the sheep far- 

 mer, and am so anxious to commend it to par- 

 ticular notice, — on the sensitive ground of profit, — 

 that I venture to give a statement of the expense 

 of culture, of the product, and of the estimated 

 profit, of a patch of rutabaga, the crop of which 

 I have just secured for the winter. I do not vaunt 

 of the product. The crop was but an ordinary 

 one. The result will serve to show, that if the 

 culture is profitable upon pine barrens, it may be 

 rendered more so upon the rich lands of the west. 



In the last day of June I gave a good dressing 

 of manure to a sandy ridge, the poorest portion 

 of my farm, from which I had just cut a crop of 

 hay, — ploughed and harrowed the ground and 

 about the 2d of July, put in the seed of ruta baga 



with a drill barrow. The culture consisted in 

 passing the cultivator through the crop and in 

 thinning the plants at the first dressing. The crop 

 has been gathered, and the produce found not to 

 vary ten bushels from six hundred. I have to-day 

 ascertained that the ground measures 138 rods, or 

 about seven eights of an acre. The roots were 

 genially tailed, as well as topped,** which some- 

 what reduced the measure ; hut required very lit- 

 tle additional labor and rendered them more come- 

 ly and more valuable — for I consider the tap roots 

 rather prejudicial than otherwise to cattle. The 

 following is a liberal estimate of the expenses of 

 the crop : 



One ploughing, 1 day, - - - $2,00 



Harrowing, ^ day, ... 50 



Man ^ day drilling in seed, - - 18 



Dressing twice with cultivator, half day each 



time, .... - 1,50 



Man 5 days twice cleaning and thinning crop, 3,75 

 Do. 5 days in harvesting and securing crop, 3,75 



Total expense of labor, ... $11,68 

 or something less than two cents the bushel. 



But if we add, 

 20 Loads of manure, at 75 cents the load, 15,00 



the total cost will amount to - - §26,68 

 for about four cents the bushel. The value o 

 these roots depends upon circumstances. I have 

 sold them in New York at 62J cents. The ordi- 

 nary price in Albany is 31 cents, and to market- 

 men 25 cents. I consider them worth IS cents 

 for feeding to stock. At this last price the account 

 would stand thus : 

 600 bushels ruta batra, at 18 cents amount 



to 8112,50 



And if we deduct expenses of labor and 



manure, ----- 26.68 



we have a nett profit of - - j-S5,S2 



from one acre of land, in a season, two or three 

 tons of tops, which are excellent for cattle, and 

 one half of the benefit of the manure to the suc- 

 ceeding crops, none of which are taken into the 

 estimate. 



I venture to add some hints, which may be of 

 service to the novice in the culture of the ruta 

 baga. 



1. Do not sow after about the first of July — 

 (June in Maine) as the crop will not come to full 

 growth. 



2. Do not sow upon stiff clayey or wet ground 

 — as such soils are not adapted to turnips. 



3. Do not sow the Swede upon poor land with- 

 out a good dressing of manure — because this kind 

 is a strong feeder. 



4. Do not leave the plants to stand at a less dis- 

 tance than 8 to 12 inches — otherwise the roots 

 will be of a diminutive size. 



5. Do not bury the roots for the winter with- 

 out giving ventilation in the crown of the pit — 

 otherwise the air in the pit will become warm 

 and vitiated, and rot them. J. BUEL. 



Albany, Xov. 15, 1833. 



** An English laborer, who assisted in harvesting, performed 

 this operation with wonderful expedition and neatness. I ihiuk 

 he would pull, tail and top half an acre of heavy crop in a day 

 with ease. He seizes the top and drawing the turnip with his 

 left hand and while he is raising it perpendicularly from ihe 

 ground, with a small bill-hook in his right hand., strikes off the 

 tap root and the lop with two rapid strokes, and he has hold of 

 another top almost as soon as the root of the first reached the 

 ground. 



