470 



NEW ENGLAND FAJIMER. 



Oct. 



easily; and habits of waste and profligacy are intro- 

 duced ; and men are educated to seek for money, 

 and find it most readily, not by industry and econ- 

 omy, which are the true foundations of national 

 prosperity, but by low cunning, idling and chance. 

 Their money is usually lost much in the same way 

 in which it is made. 



Those who lose., h^e to pay over money first 

 earned by some one honestly and industriously — 

 money that those who squander had no right thus 

 to appropriate. How many a family, brought up 

 in affluence and with large expectations, has been 

 reduced to beggary by these seasons, let each Eng- 

 lish race-course declare. Indeed, the best families 

 everywhere, having a mind to maintain their posi- 

 tion and wealth, are learning increasingly to avoid 

 the dangers of the race-course and its betting. — 

 Philadd. Ledger. 



For the Neto England Farmer. 



GOOD CHEESE. 



For a cheese of twenty pounds, a piece of rennet 

 about two inches square is soaked in a pint of wa- 

 ter twelve hours. As rennet differs much in qual- 

 ity, enough should be used to coagulate the milk 

 sufficiently in about forty minutes ; no salt is put 

 into the cheese, nor any outside during the first six 

 or eight hours it is being prepared, but a thin coat 

 of fine salt is kept on the outside during the re- 

 mainder of the time it is in the press. The cheeses 

 are pressed fortj'-eight hours under a weight of 

 seven or eight hundred pounds. Nothing more is 

 required but to turn the cheeses once a day on the 

 shelves. 



mother's premium cheese. 



The milk strained in large tubs over night, the 

 cream stirred in milk, and in the morning strained 

 in the same tubs ; milk heated to natural heat ; add 

 rennet ; curd broken fine and whey off", and broken 

 fine in hoop with fast bottom, and put in strainer; 

 pressed twelve hours ; then taken from hoop, and 

 salt rubbed on the surface ; then put in hoop, with- 

 • out strainer, and pressed forty-eight hours ; then 

 put on tables, and salt rubbed on surface, and re- 

 main in salt six days for cheese weighing thirty 

 pounds ; the hoops to have holes in the bottom ; 

 the crushings are saved and set and churned to 

 grease the cheese. The above is for making one 

 cheese per day. 



1. No salt to be put into the cheese, but fine 

 salt rubbed on the surface. 



2. Remain in press forty-eight hours. 



3. Dry, cool cellar, not damp. 



4. To make whey, add the rennet while the milk 

 is warm. 



I would like a cheese made after either of the 

 above plans. j. m. B. 



Chai-leslown, Mass., 1857. 



Grapes. — Place a bone in the earth, near the 

 root of a grape, and the vine will send out a lead- 

 ing root directly to the bone. In its passage, it will 

 put out no fibers — but when it reaches the bone, 

 the root will entirely cover it with the most delicate 

 fibers, like lace, each one seeking a pore of the 

 bone. On this bone, the vine will continue to feed 

 as long as any nutriment remains to be exhausted. 

 — Farmer's Cabinet. 



For the New England Farmer. 



EARLY TASTE FOR AGRICULTURE- 

 HOLLOW HORNS. 



In your report of the Legislative Agricultural 

 Meeting, in monthly Farmer for May — pp. 211, 

 212, Mr. Buckminster urges the cultivation of a 

 taste for agriculture in the young, and that it should 

 commence at a very early age. This only shows there 

 is nothing new under the sun. I anticipated I had 

 hit on a new vein when I thought of writing and 

 asking you to urge some amusing and instructive 

 plan of introducing agriculture into all public 

 schools, if not as a study, at least as a recreation 

 and amusement; such a course would, I think, di- 

 rect the attention of many, who have no particular 

 fancy for any special business or trade, to that of 

 farming. 



Since writing the above, one of my best cows 

 has been reported to me as having the hollow horn ; 

 can you tell me what this is, in plain English ? I 

 have looked into every book I have for a descrip- 

 tion, cause, and mode of treatment, without suc- 

 cess. In Hempel's translation of Schoefer's Ho- 

 moeopathic Veterinary Manual, I am humbugged 

 with Latin. In neither practice do I find it named 

 — ^'et I have heard of this disease, ever since I 

 knew what a cow was. Can you give me the name 

 of any work that has not to trust to the humbug- 

 gery of Latin for its sale, to which I can refer in 

 such cases ? Yours respectfully, 



David Chillas. 



P. S. What is the meaning of "mulched ?" It is 

 not in Johnson, Walker or Webster. 



Remarks.— The disease generally termed "hol- 

 low horn" or "horn ail," is not, we believe, strictly 

 an affection of the horn, but of some other organs 

 that, when diseased, affect the horns in a greater or 

 less degree. See weekly Farmer, for July 25, 

 1857, and Dadd's American Cattle Doctor. 



Mulching, means to cover the earth about trees 

 or smaller plants, with straw, hay, leaves or brush, 

 and leaving it there to rot, to protect the roots 

 from the rays of the sun, and to enrich the soil. 

 See Webster, page 736, for the word mulch. 



Keep Fruit Trees Straight. — Trees in an 

 open exposure often acquire a leaning position 

 from the prevailing winds. This should not be 

 suffered beyond a certain stage of the tree. When 

 as large as one's wrist, they should be set up erect, 

 and, indeed, thrown into the wind at an angle of 

 ten or fifteen degrees ; in order to bring them ulti- 

 mately into a straight position. This is best done 

 by obtaining crotched limbs from the woods, eight 

 to twelve feet long, and placing the butt end, which 

 should be sharpened, in the ground, and the crotch 

 end either against the trunk, immediately beneath 

 the branching point, or against a large outer limb, 

 if more convenient, securing it from chafing in the 

 crotch by a padding of straw or lifter, and setting 

 the tree at once up to the desired angle of eleva- 

 tion. Loosen also the ground on the windward 

 side of the root so that it will not bind, and the 

 work is accomplished. Let this be done when the 

 tree begins to make its summer growth, or soon 

 after leaving out. 



