1848. 



GENESEE FARMER. 



235 



Cultivation of Trees. 



Few persons have any correct idea of the ra- 

 pidity of the growth of well cultivated trees, and 

 many are deterred from planting them, by the 

 consideration, selfish at the best, that they shall 

 not live to reap the fruit of their labors. Such 

 persons may derive encouragement from the 

 statement ot a kw facts. In the Spring of 1S36, 

 I set out in front of my office at Chester, two 

 elm trees. They were then so small that I could 

 easily carry either of them with a full top, upon 

 my shoulder, and were perhaps, two or three 

 inches in diameter. I measured them careiuUy 

 in the fall of 1847, and found them of equal size, 

 and each measuring forty-five inches in circum- 

 ference. They stand about eighteen feet apart, 

 and some twelve feet from the building,, for 

 which they tbrm a perfect protection from the 

 summer's sun, their branches being already in- 

 terlaced. The elm is in that neighborhood of 

 more rapid growth than the rockmaple, or indeed 

 more than any other forest tree. An apple or- 

 chard may be brought to commence bearing in 

 four years from transplanting from the nursery, 

 which should be the second or third year from 

 the time of budding. By the eighth or tenth year, 

 your orchard, well managed, will pay you an- 

 nually for all your trouble and expense in plant- 

 ing it and will continue productive, as long as 

 you have any right to expect to live. 



Peach trees usually bear the third year from 

 the stone, and the second from the bud. — HiWs 

 Monthly Visitor. 



LADIES' DEPARTMENT. 



Stilton Cheese. 



This variety of cheese, proverbial for its rich 

 ness, was first made near Melton, in Leicester 

 shire, England, by a relation to the land lord of 

 the old Bell Inn, at Stillon which gave the name, 

 and its reputation was such that it for a long time 

 sold for half a crown a pound. The following 

 account of its manufacture is from British 

 Husbabandry: 



" It is made by putting the night's cream, with- 

 out any portion of the skimmed milk, to the milk 

 ! of the following morning; but those who wish to 

 i make it very fine, add a still greater quantity of 

 I cream, and of course the richness of the cheese 

 j depends upon the amount which is used. Butter 

 I is also said to be sometimes mixed with it. The 

 i rennet is then added without any coloring ; and 

 when the curd has come, it is taken out without 

 . being broken, and put whole into a seive or 

 drainer, where it is pressed with weights until 

 '. completely cleared of whey ; when dry, it is put, 

 with a clean cloth, into a hooped chessart (or 

 1 mould,) and placed under the press, the outer 



coat being first salted ; when sufficiently firm to 

 be removed from this mould, the cheese is placed 

 upon a dry board, and tightly bound in a cloth, 

 which is changed daily, in order to avoid all cracks 

 in the skin, until this is found to be tolerably 

 well crusted ; after which it is no longer used, 

 and the cheese requires no further care than 

 being frequently turned upside down, and occas- 

 ionally brushed. 



The cheese of this kind altliough not much 

 larger than the crown of a good sized hat — and 

 not weighing more than about a dozen pounds, 

 yet require nearly two years to bring them to 

 perfect maturity, for they are not generally 

 thought sufficiently mellow for use until consider- 

 ably decayed ; and in order to forward their ripe- 

 ness, it is said that, besides being placed in damp, 

 but warm cellars, they are sometimes wrapped 

 in strong brown paper, and sunk in a hotbed." 



Farmers' Wives in Olden Times. — The du- 

 ties of farmers' wives, in England, in olden times, 

 were somewhat diflierent, than is at present the 

 case in this country. In the reign of Henry 

 VIII., Sir A. Fitzherbert wrote a treatise, entitled 

 "A Prologue for the Wyve's Occupation," in 

 which he says, 



" It is a wyve's occupation to winnow all maner 

 of cornes, to make malle, to washe and wrynge, 

 to make heye, shere corne, and in time of nede, 

 to help her husbande to fill the mucke wayne, or 

 dounge carte, dryve the ploughe, to lode heye, 

 corne and such other, and to go and ryde to the 

 market to sell butter, chese, mylke, egges, chek- 

 yns, capons, hennes, pygges, gese, and ail maner 

 of cornes." 



Economy i» Lunen Vv'ashing. — A correspondent of a 

 Dundee paper writes as follows : — "After many experiment-? 

 made by myself and others, I find that a little pipe clay 

 dissolved among the water employed in washing, gives the 

 dirtiest linens tlie appearance of having been bleached, and 

 cleans tl em thoroughly with about half the labour, and a^ 

 saving of full one-fourth the soap. The method adopted 

 was to dissolve a little of the pipe clay in the warm water 

 in I he wash tub, or to rub a little of it, together with the 

 soap on the articles to be waslicd. This process was re- 

 peated as often as required, until the articles to be washed 

 were made thoroughly clean. All who have made the ex- 

 periment have agreed that the saving of soap and labor are 

 great ; and that the clothes are improved in colour equally 

 as if they were bleached. The peculiar advantage of em- 

 ploying this article with the soap is, tliaT it gives the har- 

 dest water almost the softness of rain water." 



Mock Cream. — Beat three eggs well ; then add to them 

 three heaping teaspoonfuls of fine flour ; beat them well 

 together ; then stir them into a pint and a half of boiling 

 milk ; add to it a saltspoon of salt and loaf sugar to taste ; 

 flavor with essence of lemon, stir it while boiling ; when it 

 is perfectly smooth it is done. 



Line pie or tartlet pans with rich buff paste, and bake 

 them in a quick oven ; when done, fill them with mock 

 cream ; strew powdered sugar over the brown ; when a fine 

 color, they are done. These will be found to be altogether 

 superior to custard pies, — Anojiymons. 



Bakfd Apples are greatly improved by I eing baked 

 in a bright tin or earthen plates, with a little water in, and 

 a small quantity of sugar sprinkled over them. 



