PPv-ACTICAL FARMER. 



167 



GoLDEJf Ball. — Wo noticed this apple last 

 sprinff, and it is so gooiJ, and as we have further 

 paiMiciila?-s we give it a tYirtlicr notice. It is rais- 

 ed in Xorsvay, by Jonatiian Hull, Esq. lie can- 

 not trace its origin ; ten years aifo, he procured 

 scions from several places and the tree that now 

 produces these excellent apples, was then a small 

 scion set near the ground. It is doubtless a new 

 variety that originated in some jiart of this state. 

 These apples are of the largest size, round — color 

 bright yellow ; they are of an excellent flavor, 

 very mild, pleasant and rich, good for cooking and 

 eating. The most of them are now in their prime, 

 though some are decaying. Wesuftpose that tiiey 

 are 'generally in use from Decend)er till March, 

 and that they may, with some pains, be kept till 

 June. They are very prcductive, and one gniat 

 advantage is, that the tree bears every year. The 

 little scion set ten years ago, produced 5 bushels 

 in 1835, and six bushels in 1836. We think that 

 tliis is not only one of the best, but the very best 

 apple in its season, worth more than any other 

 brought to this market. Mr Hall has left a few at 

 our office, for s do, and those who choose, can 

 taste and judge for themselves. We shall have a 

 very few of these scions ; they are scarce, as the 

 tree has been too much cut already. We set 

 some last spring, and shall probably be able to 

 furnish scions another year. — Yankee Far. 



MAKING CUKiiiSE. 



Jis practiced in one of the 7nost eminent Dairies in 

 JVeiv England. 

 Add the night's milk with the morning's, and 

 heat it gently over a fire until well warm, then 

 put it in a tub or vat with sufficiently prepared an- 

 natto to give it a handsome yellow color. Put 

 rennet sufficient to make it curd in 25 minutes ; 

 v.'hen curded, take a wooden knife or svvord and 

 chequer it all into squares to the bottom ; let it 

 stand from 15 to 20 minutes, or until the whey 

 appears above the curd ; break it up carefully, 

 witli the hands in such a manner as not to bruise 

 or break the pieces of curd ; next put a clean 

 strainer on top of the curd so as the whey may 

 arise on top, and lade it oft' with a dish or dip- 

 ])er ; then put a cheese strainer in a cheese bas- 

 ket over a tub, and carefully remove the curd and 

 remaining whey into it, and cut it into slices 

 with a thin skimmer, until the whey has mostly 

 drained out ; then bring the corners of the strain- 

 er together and twist them, so as to bring the 

 curd in a solid mass, and put the twisted corners 

 down in the basket, and a clean board about one 

 Voot square on the top of it, on which put about 

 \0 weight, in order to press out the whey. After 

 Vnainiug about 15 minutes, the curd is to be cut 

 i\ pieces about one inch square, and put back 

 *iun with the weight on, and remain from ten to 



fifteen minutes, and then cut as last stated, and 

 put back affain, and so repeated from six to ten 

 times, or until the whey has entirely done drip- 

 ping from it ; after which take it out and cut in 

 pieces of about two inches square, put in a wood- 

 en bowl and chop with a chopping knife, until 

 the pieces are the size of Indian corn. The next 

 is scalding the curd, which is done by putting it 

 in the strainer and putting in the kettle of wliey 

 heated to blood warmth, for if the whey is too 

 hot it will ruin the cheese, and make it dry and 

 hard ; while in the whey it must be stirred with 

 the hand until the whole is equally heated ; then 

 it is taken out and put in a cheese basket over a 

 tub, and clean fine salt thorouglily mixed, to give 

 it a high salt flavor, and let it stand until hardly 

 blood-warm, then the corners of the strainer are 

 twisted together as before, and put in the hoop 

 ami pressed, in this instance, with a weight of 100 

 pounds to every 10 of cheese, to remain about half 

 an hour, taken out and turned and re-[)laced in 

 the press, and add about one-third to the weight 

 — then let it remain three hours. Then take it 

 out and put it in a fine clean iinen cloth, perfect- 

 ly smooth, and no wriidiles in it ; put again in 

 the i)rcss and press fortyeigiit hours, being taken 

 out and turned once during the time. At this 

 pressing aliout one third additional weight must 

 be added. It must be then taken out, oiled and 

 put on the shelf, where it niust be turned, rubbed 

 and oiled at least every iwentyfour hours. p"'rom 

 long experience, I have found it the best method 

 ot making cheese. S. 



— Tennessee FarA 



(From the Albany Cultivator.) 

 DUTTON CORN. 



JVorihavipton, Jan. 18, 1837. 



JuDGK BuEL, — Dear Sir: — The following is 

 the method of culture, and the result of the seed 

 corn [)urchased of you last autumn, which, if you 

 think proper, you are at liberty to give a place in 

 the Cultivator. The variety is the twelve rowed 

 early Button, or Buel corn, and is the best with 

 which I am acquainted, particularly for latitudes 

 north of 40°, on account of its early maturity, 

 which is, I should say, two weeks earlier than the 

 common or eight rowed kind. Out of several 

 acres of the latter, planted the last season, I had 

 not a bushel of sour.d corn, it being destroyed by 

 the early frosts, while the Button was ripened and 

 harvested on the 20th September, and did not give 

 more than two per cent, of soft corn. The piece 

 of ground measured one acre and five and a half 

 rods, and yielded eight thousand seven hundred 

 a'ld eleven and a half pounds, (which, at 75 lbs, 

 the bushel, allowed by the agricultural society,) 

 gave one hundred twelve and a half bushels to 



