350 



NEW ENGLAND FARMER. 



SATURDAY, MAY 29, 1824. 



FARMER'S CjiLEJ^DER. 



[Continued from page 342.] 

 MAKING CHEESE. The Massachusetts Agri- 

 cultural Repository gives the following direc- 

 tions for this process. ,, u j 

 " Breaking (he curd is done with the hand 

 and dish. The finer the curd is brokea the 

 better, particularly in thick cheeses. The 

 best color of this kind of cheese is that of bees 

 wax which is produced by Arnotta, robbed into 

 the milk after it is warmed. The dairy woman 

 is to iudo-e the quality by the color of the milk, 

 as it differs much in strength. [The rennet is 

 then prepared as stated page 342 ol the pre- 

 sent volume of the New England Farmer.] 



" Setting the milk too hot inclines the cheese 

 to heave, and cooling it with cold water pro- 

 duces a similar effect. The degree of heat 

 varies with the weather. The curd when 

 formed is broken with what is called a treple 

 cheese knife. The use of this is to keep the 

 fat in the cheese ; it is drawn the depth of (he 

 curd two or three times across the tub, to give 

 the whey an opportunity to run oft" clear ; af- 

 ter a few minutes the knife is more freely used, 

 and the curd is cut into small pieces like che- 

 quers, and is broken fine in the whey with the 

 hand and a wooden dish. The curd being al- 

 lowed about half an hour to settle, the whey 

 is laded off with the dish, after it is pretty well 

 separated from the curd. 



" It is almost an invariable practice to scald 

 the curd. The mass is first broken very fine, 

 and then the scalding whey is added and stirred 

 a tew minutes ; some make use of hot water in 

 preference to whey, and in both cases heated 

 according to the nature of the curd; if it is 

 soft the whey or water is used near boiling; 

 but if hard it is only used a little hotter 

 than the hand. After the curd is thoroughly 

 mixed with the hot stuff, it is stiffercd to stand 

 a few minutes to settle, and is then separated 

 as at the first operation. After the scalding li- 

 quor is separated a vat, or what is often called 

 a cheese hoop, is laid across the cheese ladder 

 over the tub, and the curd is crumbled into it 

 with the hands and pressed into the vat, to 

 squeeze out the whey. The vat being filled as 

 full and as firmly as the hand alone can fill it, 

 and rounded up in the middle, a cheese cloth 

 is spread over it and the curd is turned 

 out of the hoop into the cloth ; the vat is then 

 washed and the inverted mass of curds, with 

 the cloth under it, is returned into the vat and 

 put into the press ; at'ter standing two or three 

 hours in the press, the vat is taken out and the 

 cloth is taken off, washe<l and put round the 

 cheese, and it is replaced in the vat and in the 

 press. In about seven or eight hours it is tak- 

 en out of the press and sailed, the cheese is 

 placed on a board and a handful of salt is rub- 

 bed all over it, and the edges are pared off if 

 necessary ; anotlier handful of salt is strewed 

 on the. upper side, and as much left as will 

 stick to it ; afterwards it is turned into the bare 

 vat without a cloth, and an equal quantity of 

 salt is added to it, and the cheese is returned in- 

 to the press ; here it continues one night ; and 

 the next morning it is turned into the vat, and 

 coQtinues till the succeeding morning, and the 



curd is taken out and placed on the dairy shelf: 

 here they are turned every day or every other 

 day, as the weather may be. If it i<» hot and 

 dry, the windows and doors are kept shut, but 

 if wet or moist, the doors and windows are 

 kept open night and day. 



" CLEANING THE CHEESE. The chcescs havmg 

 remained about ten days after leaving the press, 

 are to be washed and scraped in the following 

 manner:— a large tub of cold sweet whey is 

 placed on the floor, the cheeses are immerged 

 in it, where they continue one hour, or longer 

 if necessary, to soften the rind. They are 

 then taken out and scraped with a common case 

 knife, with great care, so as not to injure the 

 tender rind, till every part of the cheese is 

 i smooth; they are after the last operation 

 Irinsed in the whey and wiped clean with a 

 j coarse cloth, and placed in an airy situation 

 ' to drv, after which they are placed in the 

 cheese room. The floor of the cheese room is 

 generally prepared by rubbing it with bean or 

 potatoe tops or any succulent herb, till it ap- 

 pears of a black wet color; on this floor the 

 cheeses are placed, and turned twice a week, 

 their edges are wiped hard with a cloth once a 

 week, «ndthe floor is cleaned and rubbed with 

 fresh herbs once a fortnight. They must not 

 lie too long or they will stick to the floor. This 

 preparation of the floor gives the cheese a blue 

 coat, which is considered of great consequense." 



Ur. Carr's communication, with which was trani* c 

 mited a piece of Apple Tree bark, infested with lic^ 

 haainduced us to endeavor to recall to memory whSR >■ 

 weiave formerly observed relatinj to those insects, anil 

 to (ake enquiries of gentlemen in this vicinity, moi"' 

 coi^etent to give us information on the premis^ 

 Lio on apple trees, some years since were, and we bi 

 liew still are, very common in New Hampshire a 

 \'emont. We are told, likewise, that they are by 

 mems a scarce article in Massachusetts. The remo 

 mot common is scraping the body of the tree on whic^ 

 thej fasten. It is said that a swab or mop, wet wil|i 

 hot water, and applied early in June will destroy thed. 

 We are, moreove' assured by a practical orchard!!' 

 I'hat strong soapsuds will cause these insects to disa] 

 {ear, as well as prove serviceable in other respects 

 tie tree. We should be happy to obtain further ii 

 fnmation from correspondents on this subject, iucltt 

 i» if convenieit the natural history of the insect, 

 th( remedy agahst the mischief it occasions. 



yir. WhitelAv's request for information respectii 

 Hedges will, we iope meet the attention of our pub' 

 spiiited CuUirabrs, whose experience may ren(* 

 their remarks ntffesting and useful. Should there 

 no whmteers a tlis service we will lurn out, and fijtj 

 nish all the taowledge we have in possession, or er' 

 obtain from ny source within our reach. IJ^ 



KEW MODE OF PLANTING POTATOES. A friend of 

 the Editor has been so good as to furnish us in manu- 

 script with the following. We have had no experi 

 ence nor personal knowledge of the process recom- 

 mended, but wish it might be tried, and its results 

 made public for the benefit of the community. 



" An easy and cheap method of raising Pota- 

 toes. — On an even and smooth piece of mowing 

 or pasture land, make deep single furrows with 

 a plough at three feet distance. Fill these fur- 

 rows with rye [or any other] straw, and drop 

 your potatoes 6 or 8 inches apart on the straw. 

 Then, with a hoc, cover the potatoes by turn- 

 ing down the ploughed furrows upon ttiem. — 

 They will require no more attention till they 

 are n-rown. No hoeing will be necessary. — 

 The°same land may be improved as a pasture 

 (or sheep, as those animals will not eat, nor ma- 

 terially injure the tops of the potatoes." 



The writer is informed that this method is practiced 

 with success in the towns of Winchester and Swanzey 

 in Sew Hampshire. 



TO CORRESPONDENTS. The first article in this day's 

 paper, communicated by Col. Pickering, will be found 

 very useful, and applicable to one of the most impor- 

 tant processes of domestic economy. The saving of at 

 least two thirds of the fuel in heating an oven is no tri- 

 fling matter. The mode by which this saving may be 

 accomplished is so simple, and may be put into prac- 

 tice at so small an expense that we think the period 

 cannot be very far remote, in which it will be general- 

 ly adopted, not only by Bakers by profession, but by 

 housekeepers generally. It is moreover not a thing of 

 theory, but a principle, which has been put, success- 

 fully in practice. 



We are under great obligations to "Cultivator' 

 for his article on leached ashes, and think that his ob- 

 servations, corroborating other testimony in favor of the 

 same substance, will establish its credit as a valuable 

 manure. 



FOREIGN. 



A Parif ^peff which was received m London on tW. 

 6th of A'i' informs that "letters from Missolongistal* 

 that the<I^anced guard of the Greek army for the att 

 tack of jepanto bad marched, and been immediately 

 followe>^y the division under Lord Byron." The plan 

 of Mr. Bnryi the engineer, for carrying Lepanto % 

 storm hi been approved, and little doubt was enter- 

 tained^ their ultimate success. The artillery corps 

 of CdlStanhope would take the lead. It was stated 

 at Mio'o"S' that Lord Strongford had nearly broker 

 terms«'tb the Sultan, on account cH the insolent «- 

 proaaei of the Grand Vizier, for the loan raised ir 

 En'lndfor the Greeks. The troops under Lord By- 

 ron" ind Capt. Parry are provided with several 

 pieces olcannon, each of which is commanded by"! 

 German)' British officer. 



It is sid that no new journal can be published ia 

 France Pithout the permission of Ministers. The Pi. 

 lote isle only evening liberal paper at Paris, and a 

 person laiming the property of it has sold it to the 

 goveniient. 



PriritE letters from Madrid slate that a serious com- 

 motio! Wd nearly ai isen in that capital from the cir- 

 cular cfiie President of the Counsel of Castile to th 

 Royalistl'olunteers having been read to them on Ike 

 ' public pTade. The volunteers loudly expressed their 

 dissatisfttion, and were even proceeding to acts ol 

 outrage rhen the French Gen. Uourmont rode up, anil 

 threatend to call out his troops if they did not dis- 

 perse qiEtly. This intimation had the desired effect. 



The icha of Egypt imported from England nW 

 two yets ago upwards of 10U,000 stand of arms, with 

 large suplies of ammunition. He has a fine camion 

 founder, and powder factories. It is said he has lo»f 

 coutemlated making himself independent. 



DOMESTIC. 



Meelig of the Les;islalurc. — The Governor, Coui- 

 ril and Tenibcrs of the two Rouses assembled at the 

 State Hase on the 26th inst. In the Senate the Hon. 

 Nathaniilsbee was chosen President, and Paul Wil- 

 lard E«i Clerk. John Farrie, jun. Esq. was re-afi- 

 pointed^ssistant Clerk. In the House William C 

 Jarvis, Vq. was chosen Speaker, and Pelham VV . War- 

 ren Esq Clerk. After the organization of the two 

 Houses >ey proceeded in procession, together with his 

 FxcelleTy and the members of the Executive CouB- 

 cil to te Old South Church, where a Sermon w* 

 preache by the Rev. Mr. Sharp. The procession «» 



