THE GENESEE FARMER. 



121 



two tin vats, placed mthin two wooden ones, with a 

 cavity oi' one and a quarter inches between, into 

 which coUl water was introduced at one end and dis- 

 charged at the otlier, at an elevation sufficient to float 

 the tin vats, and kept runnin<i^ througli tlie night, 

 stirring the milk occasionally until cooicni to about 

 sixty degrees. The morning's milk being added, the 

 temperature was raised to about eighty-five degrees, 

 when a small quantity of annatto and sufficient rennet 

 to coagulate the milk in about fiity minutes were 

 added, and the vats covered with cloth to retain the 

 heat. When sufficiently hard, the curd was cut into 

 squares of one and a quarter inches, and allowed to 

 stand until the surface was covered with whey, when 

 it was gently broken with the hands ; at the same 

 time the temperature was raised to about ninety-five 

 degrees, by forcing steam into the water between the 

 vats; when the curd was made fine it was allowed to 

 settle, and the whey drawn from the surface with a 

 syphon, wlien it was again broken with the hand and 

 the heat raised to ninety-eight or a hundred degrees, 

 and kept at that temperature, being stirred occasion- 

 ally to prevent packing until sufficiently hard for the 

 press, when it was dipped into the sink, drained, and 

 salted with three pounds Ashton's Liverpool salt to 

 one hundred pounds curd ; pressed forty-eight hours 

 in a screw press, being turned once and bandaged 

 in the time; then removed to the cheese-house, greased 

 as often as necessary to prevent cracking, and turned 

 and rubbed daily. The rennet, when taken from the 

 calf, was cleaned of its contents, salted and stretched 

 on a stick to dry, and when wanted for use, soaked in 

 strong brine until the strength is well drawn and the 

 liquor only used. 



SWISS CHEESE. 



This article is being manufactui-ed in various parts 

 of our country, and is supplanting to a considerable 

 extent the imported article. Two cheese, weighing 

 fifty pounds each, were exhibited at the fair by Gil- 

 GiAN Egger, of Annsville, Oneida county, a Swiss 

 farmer, who is deriving a very handsome profit from 

 his cheese. It sells readily in New York market for 

 sixteen cents per pound. 



Mr. Egger's Method of Manvfacturing Swiss 

 Cheese. — 'J'he two cheese exhibited were made from 

 two milkings of twenty cotvs. No additiou was made 

 of cream. The cream was taken away from one 

 milking of one of the cheeses. One pint of rennet 

 to fifty jiounds of cheese, of strength so that one 

 tea-spoonful thickens half a cup of milk. I blow uj) 

 the rcimet like a blister, so it will dry quick, then 

 tal^e a little piece every day and soak it tlnve days 

 (not over that). I press it as quick as po.ssible after 

 it is made. I use the common salt, of any descrip- 

 tion. I set the milk at eighty-two degrei's Fahr. 

 The citrd is broken very fine. I scald the cm-d at a 

 hun'ked and twenty degrees of the thermometer. 

 After tlie cheese is pressed, it is put in cold spring 

 water for five or six hotn-s. No salt is put in the 

 curd, but it is salted on the top after it is made, 

 through the sunnner, until it is four or five moullis 

 old. It recjuires from four to five quarts of milk i'ui- 

 cue pound of cheese. — Extract from Rep. of Com. 

 on Cheese, in Trans. JY. Y. State Jig. Soc. 



Hemp is a native of Persia and the East Indies. 



Oil of Peppermint. — Dr. Van Slyck, one of the 

 editors of the Farming Mirror, thus notices the cul- 

 tivation and value of peppermint, in a recent number 

 of his paper : " One of the most profitaV)le sources 

 of agricultural wealth the present year is the culture 

 of peppermint, the oil being worth nearly or quite $4 

 per pound. An ac^re of good pepjiermint will ordi- 

 narily yield 2.5 pounds of oil, though the severe drouth 

 this season will render the yield something less, and 

 the cost of a pound of oil is nearly the same as that 

 of a bushel of wheat. The very great fluctuation in 

 the price of peppermint oil, however, renders it a 

 product of uncertain value. We furnished a detailed 

 description of the cultivation of this article for the 

 Agricultural Report of the Patent Office for the year 

 1849, to which we refer our distant readers, should 

 they desire to obtain further information in rela- 

 tion to it." 



^ » w 



Agricultural Improvements. — Since the days of 

 Sir John Sinclair — the esteemed friend and corres- 

 pondent of AVashington, and one of the great men 

 of the earth — no science has received more general 

 attention than that of agriculture. This at least is 

 particularly true with respect to the past twenty 

 years' agricultural experience of our own country. 

 When we look back over that space of years, and 

 contemplate the many improvements in farming which 

 ha^e been made, we lla^•e great reason to congratu- 

 late our farmers for the spirit, intelligence and good 

 sense which they have exhibited. — Exchange. 



Bushel and Acre. — What difference is there in 

 the United States bushel and the English— also in 

 the acre of the two countries? Jlns. — The standa,rd 

 bushel of the United States is the same as the " Win- 

 chester bushel," which was the standard in England 

 from the time of Hexry VII. to 1826, and contains 

 2,150.4 cubic inches. The present standard in Eng- 

 land is the "Imperial bushel," which contains 2,218.192 

 cubic inches, lacing within a fraction of 68 cubic 

 inches larger than^that of the United States. The 

 acre is the same in both countries. 



Ancient Agriculturists. — The first three men in 

 the world were a gardener, a plowman and a grazier; 

 and if any man object that the second of these proved 

 a nuirderer, he will please remember that as soon as 

 he was so he quit our profession, and began to build 

 a town ! 



Mr. John Johnson, near Geneva, writes to the 

 Genena Courier that he has got a Shanghai hen 

 which for the last three months has- laid two eggs a 

 day. fr(jm two to four days in a week, and the rest of 

 the days one egg a day. 



It has been stated, on authority entitled to the 

 highest credence, that there is more work done every 

 (lay in England, by the power of machinery, tlian all 

 the mm and women in the world could do without it. 



The hog stock on the farms of Ohio, Indiana, Ken- 

 tucky, Missouri, Illinois and Iowa, is estimated to 

 amount to nine millions of hogs. 



