PRACTICAL FARMER, 



methods and we shall hear no more complaint of 

 smutty wheat. The whole essence of smut will 

 be destroyed. 



Shepardia, or Buffalo Berrv. — Mr Medary, 

 ^'n', — Permit me to invite the attention of your 

 readers to the Shepardia or Buffalo Berry. 



This interesting tree was, discovered by Mr 

 Nuttall, in the vicinity of the Rocky Mountains, 

 in the year 1810, and introduced by Lim into some 

 of the gardens in the Atlantic States. It is per- 

 fectly hardy. In Winship's Nursery at Brigton, 

 in Massachusetts, it flourishes as well as in its 

 native soil and climate, and during the last autumn 

 his trees were literally loaded with fruit, which 

 hangs in racemes of the size and appearance of 

 red currants. The fruit ripens late in the fall. It 

 is sub-acid and palatable in its natural state, and 

 also makes an excellent preserve. 



The tree belongs to the Luinajau class " Dicecia," 

 and it is said that it is necessary to place both 

 barren and fertile plants in contiguity, in order, 

 successfully, to raise the fruit — ot" this, however, 

 I have some doubts. 



Gentlemen of taste could not expend a few 

 dollars to better advantage in ornamenting their 

 gardens, than by procuring several of these trees. 

 — Ohio Farmer. 



CHEESE. 



Process used by C. Vaughan, Esq.,of Hallowell 

 in the making of cheese. 



1st. If possible to make cheese at each 

 milking. 



To heat a small quantity of the milk so as to 

 bring the milk taken from the cows to the heal of 

 96 deg., which is the temperature of the milk as it 

 comes from the cow. 



3. To use liquid rennet, and to make the cheese 

 of equal quality. The rennet should be prepared 

 the tirst of the season and kept in small bottles ; 

 and, it being of equal strength, it ought to be used 

 by measure, according to the gallons of milk to 

 be turned. 



4. When turned to curd, a wooden knite shoidd 

 be passed across the curd in the tub, and when 

 the whey is properly separated it should be placed 

 in a basket in which a strainer is first placed. 



5. When strained it should be broken up into 

 small particles, but not hard squeezed, and then 

 salted, and put into the cheese hoop. 



6. It is then to be put into the press, and the 

 pressure to be gentle at^'first, and gradually in- 

 creased, and turned twice each day : the last pres- 

 sure may be considerable. In this manner the 

 rich part of the cheese is kept in at first, and at 

 the last, the moisture is pressed out, which in the 

 conmion mode is dried out, by time. 



7. The cheeses after they are taken out, shouM 

 be put where there is air, and where the flies can- 

 not get to them, and turned and rubbed over twice 

 a day. The outside ought to be rubbed with but- 

 ter — some use fat pork. — The cheeses treated in 

 this manner have been better fit for use in three 

 months, than common cheeses in nine months. 



The press best fitted is a lever or beam press 

 made out of timber 7 or 8 inches square and ten 

 feet long. The end is secured by a strong pin 

 between two ujiright pieces, and when parallel 

 with the bench it is over, it should be as far apart 

 as to admit the largest cheeses that may be made, 

 with the follower to go under at the heel. The 

 cheese when first put under, should be put as far 

 from the heel as possible and light weighed — every 

 time it is turned it siiould be put furtlier under, 

 and the Ibiu-th time, which is the end of the second 

 day, it shouki be as near to the heels as possible. 



When two cheeses were made in a day, they 

 were put in one press. There is a sim|)le and 

 new kind of press which is said to have the quality 

 of pressing as much or as little as is wanted. 



There are several English receipts for j)repar- 

 ing rennet. The rennet one season was prepared 

 by soaking the bags in brine, and all the liquor 

 was then mixed and put into small bottles, well 

 corked and kept for use. — Maine Fanner. 



ASHE.*; AND GYPSUM— lilME. 



The following is from a communication in the 

 FaruK^rs' Register. 



A mixture of drawn ashes vfith plaster wheit 

 sown, renders the operation less tiistressing to the 

 laborers, wliose eyes are apt to be incommoded by 

 the flying of it. It also enables them to strew it 

 nioi't; equally, regardless of the wind which often 

 interrupts the operation, when sown alone. The 

 quantity \ised will depend- mostly on the quantity 

 at command ; for ])ersons having more than will 

 afibrd an equal portion for the plaster, it is usual 

 to mix half and half, and to sow about a bushel of 

 the compound to the acre, or more, as the farmer 

 may choose, depending on the situation of his 

 land, whether it has been plastered before, or not 

 &c. With the plaster and ashes may also 

 be mixed clover, or other grass seeds, in any pro- 

 portion desired, when the whole operation can be 

 performed at the same time. 



The beneficial effect of lime as a majeure is sO' 

 generally admitted, that to deny its operation in 

 any instance, is hazarding the charge of skepti- 

 cism ; nevertheless, there are cases in which the 

 zealous farmer is sadly disappointed in the result. 

 Whether it be owing to the soil in a limestone re- 

 gioti of the country, being already saturated with 

 lin,ie, so as to effervesce strongly with acids, or to- 

 some deleterious quality of it, as magnesia, &c., 

 the result is often difierent from tlie generally re~ 



