1855. 



NEW ENGLAND FARMER. 



295 



CHEESE-MAKING. 



A few months ago, I visited a lady friend in 

 the country ; her table was continually supplied 

 with most delicious cheese, of her own making. 

 I asked, as a particular favor, that she would 

 communicate to me her peculiar method of mak- 

 ing it, and wherein she differed from others. She 

 replied that she followed the method she had been 

 taught generally, prepared the rennet in the 

 same way, but felt sure that she had discovered the 

 reason why cheeses were strong, both to the 

 taste and smell, which consists in the single cir- 

 cumstance of putting the curd to press, icarrn. 

 She did not use any artificial means to cool the 

 curd, hut after it had been chopped and s?alded, 

 allowed it to remain spread upon the cloth until 

 it was as cool as the surrounding atmosphere, and 

 thus put it to press. 



There is a great deal of probability in the 

 above statement, for I have frequently noticed 

 that some cheeses from the same dairy would be 

 strong and offensive, and others mild and agree- 

 able, which may be owing to the circumstance of 

 the dairy-woman getting lier cheeses to press 

 early some days, and being hindered others, until 

 the curd liad time to cool. It may be well for 

 dairy-women to try the experiment so as to as- 

 certiiin the fact. 



ON THE CULTIVATION OF STRAWBERRIES. 



Much has been said, and written, on the cul- 

 ture of strawberries, and yet, all has not been 

 said, so I contribute my mite, which is on the 

 proper substance for renovating the soil. Some 

 fifteen years ago, my lato husband was cultiva- 

 ting strawberries to a considerable extent : one 

 season, the fruit on a favorate bed was small and 

 of inferior quality, evidently occasioned by ex- 

 haustion of soil, and the bed was marked, to be 

 broken up the following spring ; but when spring 

 came, the plants came up finely, and the bed be- 

 ing pretty free from weeds, it seemed a pity to 

 destroy it. So he looked about for some suitable 

 substance for n-uovation, but not having any prop- 

 erly prepared compost, from principles of neatness 

 he applied a light top-di'essing of wood aslies. Much 

 to our surprise, tlie fruit from that bed was larger 

 and better flavored than any in tlie garden. It 

 was his custom, whenever he discovered effect, to 

 seek for the cause, and he came to the conclusion 

 that ashes was one natural substance to stimu- 

 late the growth of strawberries. Every farmer 

 must liave observed, with what facility the wild 

 strawberry takes possession of his fallowed 

 grounds. It is not my intention to set every- 

 body to covering their strawberry ))eila with ashes 

 indiscriminately, for there is such v.. tiling as an 

 over-dose, as we found, by sad expi'rience. For 

 one season afterwards, a fine Iwd ran most ex- 

 travagantly to vines, a very few berries set, and 

 those few grew enormously large, but, for three 

 following years, it bore remarkaldy well, with 

 comparatively little attention. The best mode of 

 preparing the soil for receiving the plants, is to 

 manure a piece of grass ground well, with stable 

 manure, plow it up, and cultivate it in corn, 

 giving the corn a liberal supply of ashes during 

 the season. The spring following, it will be in 

 fine condition lor strawijcrries ; from the middle 

 of April, to tlie first of iMay, is the best season 

 for setting the plants hero. Witli ground thus 



prepared, and with good cultivation, and an occa- 

 sional liffht top-dressing of fine compost and wood 

 ashes, beds may be kept in good bearing from 4 

 to 6 years. The best general method for culti- 

 vating on a large scale that I know of, is to fol- 

 low the principles recommended in Cole's Fruit 

 Book, except that we could never make the culti- 

 vator work to advantage in clearing the beds. 

 Hoes, knives, rakes and human hands have been 

 our only implements. It must be remembered 

 that the soil of New Haven, is a light sandy loam. 

 Respectfully, Mrs. N. Darling. 



New Haven, Ct., May, 1855. 



LADIES' DEPARTMENT. 



DOMESTIC RECIPES. 



Indian Muffins.-^A pint and a half of yellow 

 Indian meal sifted. A handful of wheat flour. 

 A quarter of a pound of fresh butter. A quart 

 of milk. Four eggs. Avery small teaspoonful 

 of salt. Put the milk into a sau.cepan. Cut 

 the butter into it. Set it over the fire, and 

 warm it until the butter is very soft, but not 

 until it melts. Then take it off", stir it well till 

 all is mixed, and set away to cool. Beat four 

 eggs very light ; and when the milk is cold, stir 

 them into it alternately with the meal, a little at 

 a time of each. Add the salt. Beat the whole 

 very hard after it is all mixed. Then butter 

 some muffin-rings on the inside. Set them in a 

 hot oven, or on a heated griddle ; pour some of 

 the batter into each ; and bake the muffins well. 

 Send them hot to the table, continuing to bake 

 while a fresh supply is wanted. Pull them open 

 with your fingers, and eat them with butter, to 

 which you may add molasses or honey. — Farm 

 Journal. 



Best Bread. — The best bread is that made of 

 unbolted wheat flour. In some cases a small por- 

 tion of white bread may be desirable, but the 

 brown, after a short time, v/ill be found more 

 palatable, and conducive to a more regular and 

 healthy condition of the system. It has been as- 

 certained that even dogs cannot live over fifty 

 days fed upon fine flour bread and water ; when 

 fed upon such as contained the whole or a large 

 portion of the bran, they are found in no respect 

 to suffer. — Water-Curc Journal. 



To Make a Corn Cake Wortu Eating. — Take 

 the whites of eight eggs ; one-fourth pound each 

 of corn starch, flonr and butter; half a pound of 

 sugar; one teaspoonful of cream of tartar; half 

 teaspoonful of soda. Flavor with almond, or to 

 suit the taste. 



Spotted Dick. — Put three-quarters of a pound 

 of flour inti) a basin, half a pound of beef-suet, 

 half ditto of currants, two ounces of sugar, a 

 little ciiuuuuon, mix with two eggs and two gills 

 of milk ; boil in either mould or cloth for one 

 hour and a-half ; serve with melted butter, and a 

 little sugar over. 



Nice Pancakes for SrrrER. — These are made 

 of eggs, flour, and milk. Tiie just prDportions 

 are one tible spoonful of flour to each egg. To 

 make small pancakes, beat a couple of eggs 

 thoroughly, and add sweet milk. Tiien take a 



