104 



THE GENESEE FARMER 



June 25, 1831- 



tance ; then make the ground where the 

 shoots are to be covered, mellow and rich, 

 remove about three inches of the top of the 

 earth and bend down the bush intended for 

 layers, and with small hooks secure it fast, 

 and elevate the young shoots so that their 

 ^nds may be several inches above the ground 

 when that shall be replaced which has been 

 removed. It is very well to make a trans- 

 verse cut in the limbs at the place where they 

 are wished to bend up, cutting the limb one 

 half oft", as the roots will be more apt to 

 strike at that place. When all the limbs 

 are cut and secured, with their points as 

 near perpendicular as possible, let the earth 

 be replaced and pressed moderately about 

 the shoots, and if the weather should prove 

 dry, let them be watered at evening, so that 

 the ground may be kept quite moist, which 

 will facilitate their striking roots. In au- 

 tumn they should be examined and such as 

 have formed good roots should be taken off 

 from the old stock and transplanted, and 

 many will flower the following summer. 



send them to Mr. Mathies at the Arcade, 

 who will take charge of the same. 



MONROE HORTICULTURAL SOCIETY. 



There was a fine exhibition of Roses on 

 The 18th, at the Arcade, many of which were 

 beautiful. The variety was much more ex- 

 tensive than was anticipated. Choice vari- 

 eties from the gardens of the following gen- 

 tlemen were exhibited : Hon.E. B. Strong, 

 Dr. F. F. Bachus, H. B. Williams, Gen. 

 O. Strong, Mr. Dundas, Mr. Lancassel, and 

 others. Also, a fine assortment from the 

 Proprietors of the Horticultural Garden at 

 Lyons, Wayne county ; consisting of the 

 following varieties, viz. — Blush Moss, York 

 and Lancaster, Giand Tuscan, Black Ni 

 ger, White bordered, Cabbage, Thornless, 

 Velvet, German, Black Belgic, Singleton's 

 100-leaved, Crimson Velvet, Great Royal, 

 Double Yellow, Double White, Hardy 

 monthly, Sanguinac, and Tea scented. — 

 Owing to the distance which these were 

 transported, and the heat of the day, they 

 did not appear as well as the same varieties 

 which were taken from tiie gardens in the 

 village ; but they were allowed to be a fine 

 collection. There was also presented some 

 line May-duke Cherries from the garden of 

 IT. N. Langworthy, and a dish of the Mcth- 

 veh Strawberries, from the garden of 11. B. 

 Williams, measuring from three to four and 

 a quarter inches in circumference. Some 

 line seedling carnations and other flowers, 

 and four kinds of domestic wine from J. 

 Haivley, Esq. a description of which was 

 given by him in <>ur last number; all be- 

 peakiug an increased taste for the cultiva- 

 tion of fruits and flowers which we consider 

 highly creditable to this section of country. 

 J. L. D. Mathies, 

 t'huirman of the Committee. 

 >«. B. Those persons in this vicinity who 

 have choice varieties of fruit or flowers, 

 which '.hey wish toexhibit, are requested to 



CHEESE MAKING. 



One of the greatest defects with Ameri- 

 can Cheese at present, is the want of uni- 

 formity in quality, which is owing to the 

 want of system in manufacturing. There 

 is no good reason why we cannot make as 

 good cheese in America, as they do in Eng- 

 land ; in short, we frequently find those 

 that will compare with the best double 

 Gloucester or Cheshire cheese, but there is 

 a want of uniformity in the quality of most 

 of our common dairies. 



This is owing, first, to the quality and 

 quantity of rennet not always being the 

 same, and should be avoided by having all 

 the rennet for the season prepared at one 

 time, after which the quantity could be reg- 

 ulated by measuring the milk and rennet. — 

 The quality of the cheese will be varied by- 

 varying the temperature of the milk at the 

 time the rennet is mixed. 



Respecting the precise degree of temper- 

 ature of the milk at the time of adding the 

 rennet, there are different opinions amongst 

 our best dairy-men — some preferring 85° 

 of Farenheit — others vaiying up to 95 

 but whatever point is preferred, it should be 

 uniform in order to produce cheese of uni 

 form quality. 



There is also some difference in regard 

 to the time of coagulation, some prefer using 

 such a quantity ol rennet as will coagulate 

 the milk in one hour and an half, others pre- 

 fer two hours. If there is too much rennet 

 used, the cheese is apt to be of a spongy 

 texture and of an unpleasant flavor, liable 

 to heave and become unsightly in shape. — 

 The quantity of salt used is also of import- 

 ance ; if too much is added, the cheese will 

 become hard and the outside will have a 

 warty appearance; this should be regulated 

 by measure. Another important part of 

 the process of cheese making, is the scalding 

 of the curd; this should always be regulated 

 by the thermometer. 



As most of the dairies in this neighbor, 

 hood are of that size, that the cheese are 

 made by adding the evening and morning's 

 milk together, it is a question of some mo- 

 ment, whether it is most advantageous to 

 skim the evening's milk, or add it to that 

 of the morning, with the cream. Unless the 

 cream which has separated from the eve- 

 ning's milk is wanned and thoroughly in- 

 corporated, it is undoubtedly more advan- 

 tageous to take it off, as otherwise it would 

 be apt to pass off with the whey. The sin- 

 gle Gloucester is made of one half skimmed 

 milk, and surely it is a very fine kind, su- 

 perior to much of the rheese made in Amer- 

 ica from new milk. 



Amongst the foreign cheese which stands 

 in the highest repute in this country, arc 

 the Cheshire, Gloucester and Stilton cheese 



of England, and the Schabzieger cheese o! 

 Switzerland. 



The Cheshire cheese is made from milk 

 with all its cream, that of the preceding eve- 

 ning being warmed. 



Gloucester -of this there is two kinds, 

 double and single. The first is made from 

 milk with all its cream, the latter with half 

 skimmed milk. 



Siilton cheese. Loudon gives the fol 

 lowing description of this cheese, which he 

 says, - 



" From its peculiar richness and flavor 

 has been called the parmesan of England, 

 is made in the following manner : the night's 

 cream is put to the morning's milk with the 

 rennet ; when the curd is come it is not bro 

 ken as is usual with other cheese, but is la 

 ken out whole and put into a sieve to drain 

 gradually; while draining it is gently pres- 

 sed till it becomes firm and dry, when it is 

 placed in a vat, a box made exactly to fit it, 

 as it is so extremely rich, that without this 

 precaution, it is apt to bulge out and break 

 asunder. It is afterwards kept on dry board? 

 and turned daily, with cloth binders round 

 it, which are tightened as occasion requires. 

 After being taken out of the vat, the cheese 

 is closely bound with cloth till it acquires 

 sufficient firmness to support itself; when 

 these cloths are removed, each cheese is 

 brushed once a day, for two or three months, 

 and if the weather is moist, twice every day ; 

 the tops' and bottoms treated in a simiiai 

 manner daily, before the cloths are taken 

 off. Stilton cheese derives its name from 

 the town where it is almost exclusively sold ; 

 it is made principally in Leicestershire, tho' 

 there are also many who manufacture it in 

 the counties of Huntingdon, Rutland and 

 Northampton. Sometimes these cheeses 

 are made in a net resembling a cabbage net, 

 which gives them the form of an acorn ;— 

 but these are neither so good nor so richly- 

 flavored as those made in vats, having a 

 thicker coat, and being defficient in that 

 mellowness which causes them to be in such 

 general request. Stilton cheese is not reck- 

 oned to be sufficiently mellow for cutting, 

 until it is two years old, and is not saleable 

 unless it is decayed, blue and moist." 



Schabzieger cheese is that species or 

 Swiss cheese made by the mountaineers o» 

 the Canton of Claris, and readily distinguish 

 ed by that peculiar marbled appearance, 

 and aromatic flavor, communicated by the 

 pressed flowers or bruised seeds of the Me 

 lilotus officinalis. The practice of mixing 

 the flowers or seeds of plants with cheese, 

 was common among the Romans; thyrn* 

 was generally used by them. That a simi 

 lar method was pursued in the middle age? 

 is apparent from an anecdote told of Charle 

 magnc : — 



""When travelling without attendants he 

 arrived at a bishop's palace ; it was a fast 

 day and the bishop having no fish, was oblig 

 ed to set cheese before the monarch. Ob 

 serving sonic small specks (parsley seed) in 

 it, and mistaking them for rotten parts, he 

 took the trouble of picking them out with 

 Ins knife. The bishop told him he was 

 throwing away the best parts of the cheese ; 

 on this the monarch eat it as it was, and li- 

 ked it so much, that he ordered the bisho;- 



