84 



THE GENESEE FARMER 



March 19, 18SJ. 



THE GENESEE PAHMEH. 



SATURDAY, MARCH 1L>, 1831. 



IT* From llic very flattering reception which ' 

 ihe Genesee Farmer has met with from the 

 Editorial corps, and the public generally, and 

 the constant augmentation of its subscription 

 )ist, we augnr the fulfilment oP our most san- 

 guine expectations ; indeed, we never doubt- 

 ed the success of a paper of the kind., From 

 the prompt manner in which some of the 

 most talented rnen,;devoted to Agriculture. 

 &c. have come forward to second our efforts, 

 iiy their contributions and exertions to extend 

 its circulation, we have been induced, at con- 

 siderable expense, to maUe a permanent ar-]l 

 rangement wilh Mr. N. Goodsell, oneoftliejj 

 Corresponding Secretariesof the Monroe Her- 

 licullural Society, to take entire charge of the 

 Editorial Department. Mr. Goodsell is a prac- 

 tical Farmer and Gardener; and whose long 

 experience in this country, and the advantages 

 or an European tour, with a view to observe 

 the progress and improvements of those sci- 

 ences in the " old world," will enable hiui. it 

 is believed, so to conduct the Farmer, as to 

 place it in a high rank among the agricultural 

 papers of our country. 



We cannot refrain from tendering our thanks 

 to the correspondents who have thus far con- 

 tributed so liberally to our columns. A refer- 

 ence to the well known signatures which have 

 already appeared in the paper, will show that 

 among the number are several of the first men 

 ii the state, and we have the promise of con 

 ttibutions from many others in due time. 



For the purpose of extending the usefulness 

 of this papor, and its patronage, exertions are 

 making to prooure correspondents in Ohio. 



and also in the province of Upper Canada. 



The climate and soil of the fertile district on 

 tho north side of Lake Erie, are nor dis.-i 

 tnilar to those of the Genesee Country. It 

 will be interesting to note the observations 

 of intelligent agriculturists io those regions. 



As soon as navigation commences, now 

 type will bo procured, on which to print the 

 Farmer; and no pains will be spared to im- 

 prove the appearance, as well as the matUr, of 

 •the paper. [ 



We canaot better conclude this article- than 

 by giving one of tho numerous approbatorv 

 letters we have received from men of the first 

 rack in tho state. The name of the writer in 

 omitted, as we have Dot his permission to pub- 

 lish it. 



t.etter from erne of the Judges of the Circuit Court of the; 

 United States: 



CHEESE MAKIJGi , ofour druggists who do notkeep it and few of 



(Continued from page 7C] .. r 



... ,, , ., , . ... . j our villages where it cannot be procured. 



It is well known that cheese of the best quail- _. , . , f 



. . ,V , I lie green colour of the Swiss cheese, is 



ty, by keeping assumes a yellow.color.more or I . , .; ; . _ .. ' ,. 



.■" .' ,. .' * , _;; '. ,'. ... . given by using the juice of the common Hhk- 

 lessincltnmgtored. Thiscolor being indicative! ... , % . ,. „, ... 



»...'■'.. L I to* ot our ga'dens. Trifohum, Mehlotus, offici- 



os quality 10 cheese, various attempts have; ,,„.• T ™, n . . ■„.,. i , ■ 



. ^ ', ..'.., K. . „ . \\nahs, L. ll.e juice of this plant not only im- 



been made to imitate it, in those ot interior , ___,,, ,..,, ,_ _ , , , , , . 



... , ,. ... j. parts the green colour to this cheese, but that 



quality, by adding some colouring ingredient I „„„„i- . , . . , . . . 



? i ... L r . ■ • j. peculiar strong flavor, for which it is celebra 



to the milk, before the coagulation. L.j ,i,i,„.,„-L :. : ,, • . . , 



„,,. , , • , , . , !|-ed, although it is generally imputed to its being 



this has been practiced so ong oy our best; m .,j. pi. " ,, ,, r . , , . ,° 



|| made from the milk ofgoats, which is not the 



case. 



" Sir — I send you enclosed Two Dollars to 

 pay for T/ic Genesee Farmer for one year. I 

 had formed arc-solution not to extend niy sub 

 scription for Periodicals of any description : 

 hut this publication is calculated, from its na- 

 ture, th become so eminently useful — it has 

 thus fur been so well condncted — in short, it 

 has won so muoh npon my good will, that I 

 cannot withhold from it my support as a sub- 

 scriber. * 



Wilh the best wishes for the success of your 

 meritorious enterprise, I am, sir, very respect 

 fillty, yourob'ts-erv't." 



dairymen, ihat the idea of excellence is now 

 inseparably connected with the color ofcheese, 

 and custom, lhatgreat law-maker, now direct, 

 that those who would manufacture the article 

 for market, should resort to this artificial re- 

 commendation. 



On the choice of the coloring material, not 

 only the health, but even the life of the consu. 

 mer depends. From an injudicious selection 

 of it, those fatal accidents occur which we of- 

 ten 6ee noticed io the newspapers, where 

 whole families become poisoned by eating 

 cheese, in which some noxions drug has been 

 incorporated, for the purpose of giving colour. 

 One of the poisons most common, and at the 

 same time the most dangerous, is red lead. — 

 Lead taken into the stomach, in any shape, is 

 a powerful poison, and we caution dairywo- 

 men against using it in any way, about cheese 

 making, either in the milk, or by rubbing it on 

 the outside. 



The safest, and therefore most approved, ar- 

 ticle for colouring cheese, is the Spanigh Ar- 

 natto. This is a preparation from ibe seeds of 

 d tree growing in South America, the Biza o- 

 rctlit-na of Linnzeus. 



The seeds of this tree are covered with a 

 rod pulp ; they are macerated in warm water, 

 which is allowed to stand undisturbed until the 

 coloring matter subsides, when it is made up 

 into rolls and dried, as we find it in the shops. 

 The quantity necessary to give a fine orange 

 colour to milk or cheese, is so small, when 

 it is good, that it does not communicate any 

 taste or smell to tho cheese, and is free from 

 any deleterious effects when taken into the 

 stomach. 



This is the artiole that Is made use of for co- 

 louring the fine Gloucester und Cheshire 

 cheese: of England, the former of which is per- 

 haps the finest that is known. The manner of 

 Qsing it is thus described by Loudon : 



" There when tho colouring matter is want- 

 ed.it is usual to tie upas muoh of the substance 

 as may be deemed sufficient, in a linon rag . 

 and putting it into half a pint of warm water, 

 to let it stand over night. In the morning, im- 

 mediately before the milk is coagulated, the 

 whole of this infusion is mixed with it in the 

 cheese tub, and the rag is dipped in the milk, 

 and rubbed on the palm of the hand, until all 

 the colouring matter is completely extracted." 



A more simple method is directed by Par- 

 kinson : 



" Take a piece about the size ot" a hazel 

 nut, put it into a pint of milk the night before 

 yon intend to make cheese, and it will dissolve. 

 Add it to the milk at the time the rennet isj 

 put in. This quantity will suffice to colour a' 

 cheese of 20 lbs. weight.' 



From the simplicity and safety of tho nse oft 

 ariiatto, we hope our dairy-womon will select itj 

 n preference to any and all other substances' 



SPECIMENS OK ISGBA.FTIKC, &C. 



Members of the Monroe Horticultural Soci 

 ety,and others who may wish to improve them- 

 selves, or learn the art of ingrafting, budding, 

 &c. can see some well executed specimens o!" 

 the various and most approved methods of 

 cleft, crown, tongue, whip, and saddle graft- 

 ing, inarching, budding, shield budding, gin! 

 ling, or incissure, &c. at the store of Messrs. 

 Lar.gworthy and Green, Carroll st. by calling 

 an Mr. (I. N. Lang-vorthy.one of the members 

 of the Examining Committee. 



BASS MATTING. 



We would recommend to the superintend- 

 ents of state prisons, keepers of poor houses, 

 &c. the manufacture of a new article ; via— 

 bas6 matting. 



We are confident that if '.he manufacture of 

 this article was carried on in the United States, 

 that it would not only become one of exten- 

 sive use among ourselves, but of considerable 

 consequence for exportation. 



The uses to which this article might be np-. 

 plied would be first, for carpels, for churches, 

 court houses, halls, &c. ; for bagging fol 

 hops, cotton and wool, and fur wrapping dtv 

 goods, furniture, fruit tries, Ac. &c. 



Wo receive tins artiole mostly from Rtissia, 

 but there is no country in the world that can 

 furnish the bark in quality and quantity equal 

 lotho United States ; and the cost ef it would 

 be little more than the cost of transportation ; 

 and as the manufacture of it would bo simple 

 and easy, we doubt not but under favourable 

 circumstances, it would be attended with 

 profit. 



The bark might be taken from the trunks of 

 the trees, after they were felled, from twelve 

 to fifteen yards in length, the rough part eha 

 ved off and the inner bark cut in strips, of con- 

 venient width for transportation, when it 

 might be coiled up in a very compact form, and 

 might be kept fur any length of time. 



The mode of manufacturing would be, first 

 to split the bark into strips of about half an 

 inch wide, with a splitting gaga ; after which 

 it might he boiled to dissolve the mucillagi- 

 nous matter contained in it, when tho strips 

 may bo divided with ease, as the ooitioal lay- 

 ers are onlv held together by the mucillagiuous 

 matter, and after that is discharged, the bark 

 becomes flexible, and possesses a considerable 

 degree of strength, and Wo doubt not would 

 muko wrapping paper of a very superior quali- 

 ty- 



We have seen this article rrsed for carpeting 



1 in Europe, and was informed lhat it was very 



durable. The eost of it manufactured in this 



country, would not exceed ten cents per yard. 



We sincerely wish the superintendents of 



for a colouring materiaj. The»e are very fewl prisons and work houses, would make the e.v 



