342 



NEW ENGLAND FARMER. 



sesses the same properties ; and which is now 

 invariably used for that purpose. 



Dairy women usually preserve the maw, and 

 the curd contained in it, after setting them, and 

 then by steeping this bag and curd, make a ren- 

 net to turn their milk for making cheese. But 

 a more simple method, and which is equally 

 good in every respect, i.s to throw away the 

 curd, and, after steeping it in pickle, stretch 

 out the maw upon a slender bow inserted into 

 it, which will soon be very dry, and keeji well 

 for a long time. Take an inch or two of the 

 maw thus dried, and steep it over night in a 

 few ^spoonfuls of warm water, which water 

 serves full as well as if the curd had been pre- 

 served for turning the milk. It is said that one 

 inch will serve for the milk of five cows. 



In the Bath papers, Mr. Hazard gives the fol- 

 lowing receipt for making rennet : "When the 

 raw skin is well prepared and tit for the pur- 

 pose, three pints of soft water, clean and sweet, 

 should be mixed with salt, wherein should be 

 put sweet briar, rose leaves and flowers, cinna- 

 mon, mace, cloves, and almost every sort of 

 spice ; and if these are put into two quarts of 

 water, they must boll gently, till the liquor is 

 reduced to three pints, and care should be taken 

 that this liquor is not smoked. It should be 

 strained clear from the spices, &.c. and when 

 found to be not warmer than milk from the 

 cow, it [should be poured upon the c-.iwl or 

 maw; a lemon might be sliced into it, when it 

 may remain a day or two ; after which it should 

 be strained again, and put into a bottle, where 

 if well corked, it will keep good for twelve 

 months. It will smell like a perfume ; and a 

 small quantify of it will turn the milk, .ind give 

 the cheese a pleading flavor. He adds " If the 

 maw be salted and dried for a week or two 

 near the fire, it will do for the purpose again 

 almost OS well as before." 



Another recei-pt is as follows : " after the 

 maw has been well cleansed and salted, and 

 dried upon sticks or splints, take boiled water 

 two quarts, made into a brine that will bear an 

 egg. Let it be blood warm, and put in the maw 

 either cut or whole ; let it steep twenly-four 

 hours, and it will be fit for use. About a tea- 

 cop full will turn the milk of ten cows. It 

 should be kept in glass bottles well corked." 



The Massachusetts Agricultural Repository 

 gives still another recipe for making rennet, 

 which is as follows : " The rennet is prepared 

 by taking some whey and salting it till it will 

 bear an egg; it is then suffered to stand over 

 night, and in the morning if is skimmed and 

 racked off clear ; to this is added an equal quan- 

 tity of water brine strong as the whey, and info 

 this mixture, some sweet briar, thyme or some 

 other sweet herbs, also a little black pepi>er 

 and salt petro ; the herbs are kept in the brine 

 three or fonr days, after which it is decanted 

 clear from them. Into six quarts of this liquor 

 four large calves' bags, or more properly called 

 calves' stomachs are put. No part of the pre- 

 paration is heated, and frequently the calves' 

 bags are only siecped in cold salt and water. 



But whatever kind of rennet the dairy wo- 

 man may choose to prepare, it should be re- 

 membered that this animal acid is extremely 

 ajit to become rancid and putrescent, and that 

 great care is necessary to a[)ply a sullicient 

 quantity of salt to preserve it in its best state. 

 The rank and disagreeable taste too frequently 



found in cheese is frequently caused by the 

 rennet's having been badly preserved. 



It has been observed by Dr. .\ndeison that it 

 is genet-ally supposed that the goodness of 

 cheese depends almost entirely upon its richness ; 

 by which is meant the proportion of oily mat- 

 ter, whether natural or adventitious, that it 

 contains ; nothing, however, he says is mon; 

 certain, than that this does not depend upon 

 this circumstance. Farmesan cheese is, he ob- 

 serves, in general, deemed, in respect to sapor, 

 among the best kind of cheeses that are made ; 

 but it contains no remarkable proportion of oily 

 matter. To many palates the small round 

 Dutch cheeses are very pleasing to the taste ; 

 yet they are, he asserts, made entirely of skim- 

 med milk. And if softness to the feel, and that 

 kind of consistency which appears mellowed 

 and butyraceons, be the rule for ascertaining 

 the richness of cheese, neither will this be 

 found to depend necessarily on the proportion 

 of oily matter that they contain. "• I have 

 seen cheese, made of skimmed milk, that are 

 exactly like the finest kind of cream cheese, 

 which approaches to the taste and consistency of 

 butter; 1 have seen cheeses made entirely of 

 cream, which had much less of the buttery 

 taste and appearance than the other. In short 

 much more depends on the skill and dexterity 

 of the operator Ihan on the quality of the ma- 

 terials. Many cheeses are made in England of 

 as rich milk as the Stilton cheeses, which seem 

 not to contain nearly the same proportion of 

 cream ; and 1 had lately occasion to notice, that 

 a great many cheeses are made of the same 

 kind of milk with the Suffolk cheese, which 

 have nothing of that horny hardness, and indi- 

 gestible quality for which these are remarkable. 

 If the taste and consistence that the cheese ac- 

 quires, when acted on by heat in the processor 

 toasting, be assumed as a criterion for judging of 

 its richness, neither will it be found that this 

 depends upon the proporfion of cream that en- 

 ters into their composition. 1 have seen very 

 indift'erent cheese, that has been made of skim- 

 med milk, which, when toasted, was richer and 

 more pleasing to the palate of most persons, 

 who have tasted if, than very excellent North 

 Wiltshire cheese, which is deemed among the 

 best kinds that are made in this island. From 

 these facts and many other considerations, I am 

 satisfied, that what we call richness in cheese 

 depends rnure on the particular process adojited 

 in the management, than upon the materials of 

 which the cheese consists. The taste of Glou- 

 cester, and lliat of Cheshire cheeses are very 

 ■'uerent from each other, though the quality of 

 (he milk of wijirh they are made varies verv 

 hltle. The same thing may be said of Stilton 

 and I'aiinesan cheeses, though the vanity of 

 man, d.3sirous to conceal his own weakness is ev- 

 c<- disposed to attribute these peculiarities to 

 'oi! or pasture, or other circumstances that seem 

 to throw the blame of want of success from oft' 

 bis own shoulders. 



(2'o be cotitinued.) 



DKSTROY I.NSFXTS WHICH INFE.ST VOIR FRUIT 



li'.EES. — The commiinicafion of our correspon- 

 dent " W." relative to dcsfroying caterpillars by 

 manaai application we tiiink very judicious. — 

 There is iiuother method recommended by Mr. 

 George Wet:ster, of Alimny, by which it is said 

 caterpillars and canker worms may be destroy- 1 



ed or driven from the trees they infest. TH 

 mode was published in our first volume, pa| 

 379, but we will repeat the substance of the i 

 cipe. Bore a hole into the tree, put in a 1 

 sulphur, and drive in a plug. We know 

 phur is peculiarly penetrating and powerfdl 

 and perhaps, applied in this way may be ef 

 cacious. It may be applied to an elm, wifc 

 cherrj' tree, or any other forest tree infeste< 

 with insects, for the sake of experiment. W« 

 wish very much that Mr. Somebody', or Any 

 body, would try if, and let us know the result 

 It is not impossible but that by this operatio'l 

 the borer, and other insects which make theii 

 lodgments in the tioorf of the apple tree, pea 

 tree, locust tree, &.c. may be driven from thei 

 habitations. 



LAMP TEA KETTLE. The Editor of \hc Xei 

 England Farmer has invented and applied to u! 

 what he conceives to be an improvement on auy m( 

 thods heretofore made use of for heating or boiliiij w« 

 ter by a lamp, cooking by steam, frying, &c. by i;ifeaii 

 of heat derived from a lamp. 



The lamp is a tin vessel, shaped like a common ti 

 porringer, which will contain ab'nut A pint. To ibis 

 cover is adapted, perforated with tubes to recf ive th 

 wicks. The tubes may be of any convenirnt tiye, bt 

 thosL' which the inventor prefers, after repeated expert 

 ment, are about three eighths of an inch in diamete 

 and project about an inch above the top or rover i 

 the vessel containing the oil. About one eighth of a 

 inch below the top, or upper extremity of the tube 

 and seven eighths of an incli above the cover of the 

 vessel, is placed, horizontally, a circular plate of til 

 of nearly the same diameter with the bottom of the ve 

 sel uhich contains the water to be heated. This plat 

 (accordipar to (he last improvement) is perforated wi' 

 small holts, like a grater to admit air to the burnii 

 wiclrs, while most of the heat is confined to the bott^ 

 and sides of the boiler. , 



The tea kettle is set, and may be soldered in a ca; 

 of tin, which extends round it, but does not embrace 

 so closely as to prevent the heat of tlie lamp from pe 

 vading the sides as well as the bottom of the boile 

 The lower end of the rim or case extends about twon 

 ches below the bottom of the kettle. One inch of tlb 

 lowest part may as well be perforated with small holl 

 like a lantern, but this is not indispensable. .\ snu^ 

 opening or slit, in the lower part of the case is V( 

 convenient, through which the tubes of (he lamps, 

 the blazes may be inspected, to see that tiiey do 

 smoke the bottom of the kettle, wliich should be 

 vented. This aperture niay, or may not be closed 

 ifingglass. If closed with glass, some of the hei 

 saved. The wicks are elevated or depressed by a 

 for that purpose about tlie size and length of a com) 

 knitting needle, the end of which is introduced 

 longitudinal slits or apertures in the tubes, bet 

 the top of the oil vessel, and the plate of tin bei 

 mentioned. Tlie case is set on legs of tin, or other IJS' 

 tal, of sufficient length to bring the bottom of theboilei 

 about two and an half inches from the top of the tuba 

 of the lamp 



The tea kettles are more broad and shallow th^i 

 usual ; those which we have ma<le being from 8 to40 

 inches horizontal diameter, and two to four inchesA)' 

 depth. The nose of the tea-kettle is placed in <{^ 

 top part, so as not to prevent the vessel from being cflfci 



veniently set into the case before mentioned. 



Before the lamp is put under the boiler it should 

 lighted with a match, or slip uf paper, and trimmed li 



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