242 



NEW ENGLAND FARMER. 



Domestic Drpartmcnt. 



CHEESE MAKING. 



I milk four cows and make two curds, I run the 

 milk v\p as soon as it is milked, and put just rennet 

 enough to fetch the milk ; if there is too much it is 

 apt to give the cheese a bad- taste. Let the milk 

 stand one hour after it has come to curd, and then 

 cross it oft' about an inch and a hall" square, and let 

 it stand until it begins to settle ; then dip it into a 

 cloth to drain, and stir the cloth once in a while till 

 it is quite dry ; then slice it into scalding water, and 

 let it stand until it is quite cool ; then I keep it in 

 cold water till the next day, Avhen I make my cheese. 

 Then put it into Avarm water till warmed through, 

 then let both the curds get almost cold before break- 

 ing. I break it Mith my hands quite tine, and squeeze 

 it as drj' as I. can with my hands before putting it 

 into the hoop. Then press with very little weight 

 for three hours, then turn and put on more weight. 

 Let it press till the next morning, then turn it into a 

 dry clotli, and rub it well with salt, and put on all the 

 weight I can. Turn it again at night, and rub with 

 salt, and press till the next morning. Take it from 

 the press and rub it with pork fat, and set it in a cool 

 place to dry. I use a teacup full of ground rock salt 

 for a peck of cheese. 



MARY M. MACOMBER, Hansoti. 



The milk is set warm from the cow, and when 

 turned to curd and slowly and thoroughly drained, 

 sliced into water as warm as you can bear your hand 

 in it. When cold it is placed in a cloth for draining, 

 and drenched with cold water; and when well 

 drained, placed in an earthen vessel of cold water in 

 the cellar till the next day, when another curd is 

 made in the same way, which, while scalding the 

 first, is laid in upon it, Avhen both are drained off to- 

 gether, and drenched as before. When dry, it is 

 made tine and the salt well stirred in, and to twenty- 

 live pounds of cheese add five ounces of salt, and it 

 is ready for jiressing. When it has pressed twenty- 

 four hours, it is taken out and covered Avith thin 

 cloth, snugly sewed at the edges, and put back for 

 another day's pressing ; when done, it is rubbed over 

 with lard or tish butter, and turned daily till ripe. 

 The cloth protects it from the flies and mould, stays 

 it while the rind is tender, and prevents it from stick- 

 ing to the shelf; and it is not a quarter the work to 

 tend cheese made in this way as without covering. 

 A free use of cold water in drenching the curd, re- 

 moves all wheycy substances, which tend to rancid- 

 ity, and much less salt is necessary ; consequently 

 the cheese is softer, especially when lightly scalded. 

 ELIZABETH HAYWAllD, Flympton. 



My method of making cheese is as follows : I strain 

 my night's milk into a tin kettle, which I use to warm 

 it in. In the morning I take oft" the cream that rises 

 during the night, and add warm milk to it, stirring 

 until it mixes. I then put it into the kettle, and 

 while warming, stir it all together until it is as warm 

 as when first milked from the cow. I tlicn put in 

 my morning's milk, and a sufticicnt quantity of ren- 

 net to curdle the milk in a short time. After sepa- 

 rating the curd from the whey, I hang it in a cool 

 j)lace till the next day. I then j^ut warm whey to it, 

 and let it remain until I have scalded my second 

 curd ; I then put it together, and drain it till it is 

 quite cool before I chop and salt it. I use ground 

 rock salt. 



ANNIE W. WOOD, Bridgeicater. 

 — riymoulh Co, Ar/ricuUural Transactions. 



Why Women are unhealthy. —Many of the 

 physical evils — the want of vigor, the inaction of the 

 system, the languor and hysterical aft"ections — which 

 are so prevalent among the delicate young women 

 of the present day, may be traced to a want of well- 

 trained mental power and wcU-excrciscd self-control, 

 and to an absence of fixed habits of employment. 

 Ileal cultivation of the intellect — earnest exercise of 

 th? moral powers — the enlargement of the mind by 

 the acquirement of knowledge, and the strengthen- 

 ing of its ca])abilities for cff"ort, for firmness, for en- 

 durance of inevitable evils, and for energy in com- 

 bating such as they may overcome, are the ends 

 which education has to attain ; else weakness but be- 

 comes inftrmity. The power of the mind over the 

 body is immense. Let that power be called forth ; 

 let it be trained and exercised, and vigor both of 

 mind and of'body will be the result. There is a 

 homely, unpolished saying, that it is better to Avcar 

 out than to rust out ; rust consumes faster than use. 

 Better, a million times better, to work hard even to 

 the shortening of existence, than to sleep and eat 

 away this precious gift of life, giving no other cogni- 

 zance of its possession. By work or industry, of 

 whatever kind it may be, we give a practical kiiiowl- 

 edge of the value of life, of its high intentions, of its 

 manifold duties. Earnest, active industry is a living 

 hymn of praise, a never-failing source of happiness ; 

 it is obedience, for it is God's great law for moral 

 existence. — The Physical TrainiiKj of Girls at School, 

 by Madam de Wah, 



l)outi/0 Department. 



Counsels foii the Young. — Never be cast down 

 by trifles. If a spider break his thread twenty times, 

 twenty times will he mend it again. Make up your 

 minds to do a thing, and you will do it. Fear not, if 

 a trouble comes uj^on you ; keep up your spirits, 

 though the day be a dark one. 



Mind what you run after ! Never be content with 

 a bubble that will burst, or firewood that will end in 

 smoke and darkness. Get that which you can keep, 

 and which is worth keeping. 



Fight hard against a hasty temper. Anger will 

 come, but resist it strongly. A spark may set a 

 house on fire. A fit of passion may give you cause 

 to mourn all the days of your life. Never revenge 

 an injury. 



If you have an enemy, act kindly to him, and 

 make him your friend. You may not win him over 

 at once, but try again. Let one kindness be fol- 

 lowed by another, till you have compassed your end. 

 By little and little, great things are completed ; and 

 so repeated kindness will soften the heart of stone. 



Whatever you do, do it willingly. A boy that is 

 whipped to school never learns his lessons well. A 

 man that is compelled to work, cares not how badly 

 it is performed. He that pulls oft' his coat cheerfully, 

 strips up his sleeves in earnest, and sings while he 

 works, is the man for me. 



Evil thoughts are worse enemies than lions and 

 tigers ; for we can keep out of the way of wild 

 beasts, but bad thoughts win their way every where. 

 The cup that is full will hold no more ; keep your 

 heads and hearts full of good thoughts, that bad 

 thoughts may find no room to enter. — Selected. 



A good fai-mcr is generally a true friend, an affec- 

 tionate husband, an excellent parent, and an honest 

 man ; and it is an established axiom that a well-tilled 

 field denotes not only care (ind industry, but the su- 

 pervision of an enlightened mind. 



