298 



THE GENESEE FARMER. 



lowing line from the New York market reports 

 tells the result : 



" Monet — 3 per cent, and plenty." 



Now the effect of an abundance of money and a 

 consequent low rate of interest is to advance the 

 price of all commodities. This we endeavored to 

 show in an article published in the Genesee Farmer 

 for October, 1861, page 267.. We have as yet 

 scarcely begun to feel the effect of the abundance 

 of money, but enough so to show that our predic- 

 tions made at that time will certainly be fulfilled. 



A gold dollar, worth 100 cents, now brings 118 

 cents. " Wheat is as good as gold," and a bushel 

 of wheat worth one dollar ought to bring, and will 

 bring, 118 cents. The price of commodities, other 

 things being equal, rises as the money paid for if, 

 depreciates. " Gold 18 per cent, premium" really 

 means " paper money 18 per cent, discount," and 

 this means that wheat, corn, barley, oats and other 

 commodities are 18 per cent, above par. This is so 

 plain that it needs no argument to prove it. 



So long as we keep borrowing for the future and 

 spending in the present, so long will money be 

 abundant. As money depreciates, everything else 

 advances. True, it is only an apparent, not a real, 

 advance. But it has this effect : those who owe 

 money and are able to pay while prices are high 

 are enabled to discharge their obligations in depre- 

 ciated currency. To them the increase in prices is 

 real. No matter if the dollar they receive is really 

 only worth 80 cents ; it is, being legal tender, just 

 as good to pay debts with as gold. Such a state of 

 things is good for all who owe money, provided 

 they are able to pay. The wealthy man suffers the 

 most. 



But the trouble is that most people, as long as 

 money is abundant, are encouraged to extend 

 rather than to contract their expenses. Every man 

 should make a special effort at this time to get out of 

 debt. He makes money by doing so in proportion 

 to the depreciation of the currency in which he 

 pays. 



In regard to the effect of the war on the future 

 condition of our agriculture, it is difficult to deter- 

 mine. We shall have to pay the debt now con- 

 tracted — or at least the interest on it. That we 

 are well able to do this there can be no doubt. 

 Bat it will have to come out of the soil. There is a 

 steam machine in New York which turns out 

 money by millions. This money is good simply 

 because the country is pledged for its redemption. 

 It will have to be paid, and the farmers will have 

 to pay it. It is a tax on the labor of the country. 



Our aim must be to make that labor more effective. 

 We must be more skillful, more scientific ; in other 

 words, we must farm better — that is, we must pro- 

 duce larger crops at less cost. "Agricultural Im- 

 provement" must be the watchword of every 

 American for the next fifty years. 



SALTING CHEESE AND MEAT. 



We understand that a gentleman of this State 

 claims to have discovered a method of salting 

 cheese which removes all risk of loss of cream in 

 pressing out the whey. It consists, essentially, as 

 we understand it, in saltiDg the curd before the 

 whey is removed. 



On the other hand, M. Barral, the able editor 

 of the Journal d" 1 Agriculture Pratigue, recently 

 called special attention to an improved method of 

 salting cheese adopted by M. Dk Lignac, a celebra- 

 ted cheese maker of France. It is simply to press 

 out as much of the whey as possible before adding 

 the salt. After drawing off the whey, the curd is 

 broken up and put in a cloth and pressed gently 

 for two hours. It is then taken out, the curd bro- 

 ken up again, and salted in the proportion of 1 lb. 

 of salt to 25 lbs. of curd. It is then replaced in a 

 cloth and pressed again for two hours. It is then 

 taken out again and passed through a curd mill, 

 which breaks up the curd very fine. It is then 

 placed in the cheese-mold and pressed in the usual 

 manner. For cheese made in this way he obtains 

 a high price. 



This process is not new. It is essentially the 

 one adopted by many Cheshire cheese makers in 

 England. 



M. De Lignac also adopts a new method of salt- 

 ing meat. When meat is allowed to remain so 

 long in the brine as is usually found necessary, 

 much of the nutriment of the meat is lost — the 

 juices of the meat being absorbed by the brine. In 

 order to avoid this, he places the meat and brine 

 in a receptacle whore he can apply considerable 

 pressure, and thus forces the brine into the center 

 of the meat and even into the bones. " It is in a 

 few days salted evenly, as much in the inside as 

 the outside, and keeps perfectly." 



A correspondent of the Cottage Gardener, 

 writing from Lancashire, says: "To give your 

 readers an idea of how matters stand here, I may 

 state that I have had men offering to work for me 

 for their food alone — men who have been accus- 

 tomed to get from £1 to 36s. per week — so anxious 

 are large numbers to be rid of the task of having 

 nothing to do!" 



