M-O. 19. 



THE FARMERS CABINET. 



993 



Making: Ci:ccsc. 



As practiced in one of (he most eminent 

 Dairies in New ILngland. 



Add tlie night's milk with the morning's, 

 and heat it gently over a fire until well 

 warm, then put it in a tub or vat with suffi- 

 ciently prepared annatto to give it a hand- 

 some yellow color. Put rennet sutFicient to 

 make it curd in 25 minutes; when curded, 

 take a wootien knife or sword and chequer 

 it ail into squares to the bottom ; let it mand 

 from 15 to 'JO minutes, or until the whey ap- 

 pears above the curd ; break it up carefully, 

 vvith the hands in such a manner as not to 

 bruise or break the pieces of curd ; next put 

 a clean strainer on top of the curd so as the 

 whey may arise on top, and lade it ofi'with a 

 dish or dipper; then put a cheese strainer in 

 a clieese basket over a tub, and carefully re- 

 move the curd and remaining whoy into it, 

 and cut it into slices with a thin skimmerj 

 until the whey has mostly drained out ; then 

 bring the corners of the-strainer together and 

 twist them, so as to bring the curd in a solid 

 mass, and put the twisted corners down in 

 the basket, and a clean board about one foot 

 square on the top of it, on which put about 

 20 weight, in order to press out the wiiey. 

 After remaining about 15 minutes, the curd 

 is to be cut in pieces about one inch square, 

 md put back again with tiie weight on, and 

 remain from ten to fifteen minutes, and then 

 :ut as last stated, and put back again, and so 

 repeated from six to ten times, or until the 

 *^hey has entirely done dripping from it; 

 ifter which take it out and cut in pieces of 

 ibout two inches square, put in a wooden 

 >owl and chop with a chopping knife, until 

 he pieces are the size of Indian corn. The 

 lext is scalding the curd, which is done by 

 Hitting it in the strainer and putting in the 

 ettle of whey heated to blood warmth, for if 

 he whey is too hot it will ruin the cheese, 

 nd make it dry and hard ; while in the whey 

 must be stirred with the hand until the 

 /hole is equally heated ; then it is taken out 

 nd put in a cheese basket over a tub, and 

 lean fine salt thoroughly mixed, to give it a 

 igh salt flavor, and let it stand until hardly 

 ood-warm, then the corners of the strainer 

 re twisted together as before, and put in the 

 oop and pressed, in this instance, with a 

 'eight of 100 pounds to every 10 of cheese, 

 » remain about half an hour, taken out and 

 irned and re-placed in the press, and add 

 K)ut one-third to the weight — then let it 

 smain three hours. Then take it out and 

 It it in a fine clean linen cloth, perfectly 

 nooth, and no wrinkles in it ; put again in 

 n e press and press forty-eight hours, being 

 [iken out and turned once during the time! 

 't this pressing about one-third additional 



weight must be added. It must be then taken 

 out, oiled and put on the shelf, where it must 

 be turned, rubbed and oiled at least every 

 twenty-four hours. From long experience, 

 I have found it the best method of making 

 cheese. — Tennessee Far.] S. 



Mulberry. 



A dry, sterile sand is unsuitable ; and a 

 shallow soil on a foundation of clay produces 

 leaves of bad quality. In low rich grounds, 

 and extensive plains or prairies, near ponds 

 and in the valleys of rivers, the mulberry tree 

 indeed grows most vigorously, yet the leaves 

 being more watery, though voraciously de- 

 voured, they prolong the labors of the insect 

 by inducing weakness, and injure the quality 

 of the produce. These grounds are alike ex- 

 posed to the destructive frosts of winter and 

 of summer : the moisture of the atmosphere 

 in such situations cai;ses the leaves to become 

 spotted and to mildew, and the leaves thus 

 infected, if given to the insects, are the sure 

 sources of disease and of death. 



Sunny expositions and the declivities of 

 hills, those especially which slope to the south 

 east or west. The cocoons of mountainous 

 countries are deemed superior to those of the 

 plains ; although not so large, they are usually 

 of a whiter color. Plant the mulliorry tree 

 on the high uplands, and on the hills, for here 

 they are neither exposed to sufier from the 

 early and the latter frosts, T!<->r are the leaves 

 liable to become spotted or diseased from the 

 mildew ; and from these combined causes, 

 the growth of the tree will be consequently 

 prolonged for a double length of time. 



Prepare the soil by suitable nutriment, to 

 the depth of eighteen inches beneath the tree, 

 and to a proper distance around. The roofs 

 of the mulberry tree strike downwards ; other 

 plants may therefore be profitably cultivated 

 henoath its shade, which is not deemed perni- 

 cious, the whole ground being kept as a gar- 

 den during the first years. 



The climate of the countries bordering on 

 the great northern arteries or rivers is in some 

 degree unfivorable. The winds, which, un- 

 obstructed, follow almost invariably thegene- 

 al course of the valleys of these rivers, brino- 

 down alternately from high northern regions, 

 and from other climes, a degree of cold, during 

 winter, the most intense and destructive. On 

 the best authority lam assured that the pear, 

 and particiiarly the peach and the cherry, have 

 during the last winters sufiered partial de- 

 struction in the valley of the Connecticut, as 

 far south as the country around the city of 

 Hartford, and even still farther downwards 

 and towards the sea. Even far below the 

 city of Albany, on the Hudson or North river 



