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THE GENESEE FARMER. 



CHEAP MODE OF PRESSING CHEESE. 



Mr. Editor: — Being desirous of rendering' the 

 farmers wife a service by imparting information which 

 may not be generally kno\\Ti, I avail myself of the 



Eages of your widely-circulated journal to tell them 

 ow to press cheese with the least possible expendi- 

 ture of labor. The want of convenience in small 

 farm-houses is often the cause why cheese is not made 

 where milk is plentiful. The simple method which I 

 learned the other day from a highly intelligent Eng- 

 lish farmer's wife, appears to obviate all the difficulty 

 attendant upon clothing and pressing, and, she assured 

 me, was the method adopted in the manufacture of 

 the famous Stilton cheese. To illustrate the fact, she 

 brought me a tin cyhnder, a little larger in the 

 bore than a large size of stove-pipe ; this was about 

 a foot in depth, and perforated with holes about two 

 inches apart, all over the tube ; it was furnished with 

 two lids, which shut on hke the lid of a common tin 

 canister, and which were, I think, also perforated 

 with holes. 



After the whey is drained from the curd in the tub 

 as usual, and broken fine, the case is then filled, and 

 the weight of the curd is its own press ; a little salt 

 is thrown in while you fill the case, pressing the curd 

 gently with the hand as you pack it in. All that re- 

 mains for you to do is to turn the case upside down 

 every two or three hours; the whey runs out through 

 the holes in the sides, and none of the buttery parti- 

 cles by this sort of treatment are forced from the curd. 



I tasted a piece of the cheese thus pressed, and can 

 speak for its firmness and good quality. Any sized 

 case of course can be made, to suit the quantity of 

 milk. The cost of the one I saw was 3s. 6d. 



I do not know that in this method the entire filling 

 of the vat would be of any consequence. I mean to 

 try it myself, and feel confident that it will be found 

 a very labor-saving process. 



Oakland, Rice Lake, C. W. 



DOMESTIC RECIPES. 



Beef Soup, a la Francaise. — Take three pounds 

 of beef (rump, rib or flank), put in clear, cold water, 

 ten to fifteen minutes before using ; then boil about 

 six quarts of water, in which, when boiling, put the 

 beef, two turnips sliced in four, two carrots sliced, a 

 piece of thajheart of cabbage, size of a tea-cup, and 

 a small quantity of parsley, tied in a bunch ; as the 

 froth rises, scum it constantly till it ceases, which 

 will require about two to two and a half hours. Care 

 should be taken that the fire 1)e not too ardent. Af- 

 ter the scum ceases rising, remove the pot from the 

 hook to a tripct, and let it simmer over a coal fire 

 two or three hours. When ready to serve, remove 

 the beef from the pot, then the vegetables, and pass 

 the soup through a fine sieve into the tureen, to which 

 add two or three slices of bread well toasted and 

 broken into fragments, and as much of the vegetables 

 as may suit the fancy ; or if vermicelli be preferred, 

 ase about a quarter of a pound of that, taking care 



to boil it iu the broth about ten minutes (after leaving 

 the soup), in order to cook it. Soup made after this 

 direction is entirely free from that nauseous effect 

 which hustij-made soup has upon most persons (more 

 especially invalids), but is rich, nourishing, and free 

 from grease, and may be taken with beneficial efli3cf8 

 into the most debihtated stomachs. 



To Boil Fresu Pork. — TalvX' a flat blade-bone of 

 country pork, commonly called the oyster ; take out 

 the bone and put veal stuffing in its place; wrap it ib 

 a clean cloth, and put it into a saucepan of boiling 

 water, with a little salt ; let it boil slowly for about 

 an hour and a half, or an hour and three quarters, 

 according to the size ; it should, however, be well 

 done. Serve it up with parsley, and Initter poured 

 over plentifully. This is a most rich and at the same 

 time a most delicate dish, equal to boiled fowl and 

 pickeled pork, which, indeed, it greatly resembles. 



Arrowroot Blancmange. — Put a quart of milk 

 to boil; take an ounce of Bermuda arrowroot, ground 

 fine; make it a smooth batter with cold milk ; add a 

 tea-spoonful of salt ; when the milk is boiling hot, 

 stir the batter into it; continue to stir it over a gentle 

 fire (that it may not be scorched) for three or four 

 minutes ; sweeten to taste with doul^lc-refined sugap, 

 and flavor with lemon extract or orange-flower waten, 

 or boil a stick of cinnamon or vanilla bean in the 

 milk before putting in the arrowroot; dip a mold into 

 cold water, and strain the blancmange through a 

 muslin into the mold; when perfectly cold, tm-u it out. 

 Serve cuiTant jelly or jam with it. 



Rice Flour Blancmange. — Make as directed fbr 

 arrowroot blancmange — a small tea-cupful of ground 

 rice to a quart of milk. 



Pineapple Jelly. — Pare and grate the pineapple, 

 and put it into the preserving pan, with one pound of 

 fine white sugar to every pound of the fruit ; stir it 

 and boil it until it is well mixed and thickens suffi- 

 ciently ; then strain it, pour into the jars, and when 

 it has become cool cover the jars tightly, and ti^ai 

 them as apple jelly. 



How TO Cook Sweet Potatoes. — Boil two large 

 sweet potatoes; rub them through a sieve ; then adij 

 a piece of butter the size of an egg, a little salt, one 

 pint of buttermilk, a tea-cupful of sugar, a tabte- 

 spoonful of saleratus dissolved in warm water ; baks 

 in an earthen dish. Serve up with cold cream. 



To Remove Marks from Tables. — Hot dishes 

 sometimes leave whitish marks on varnished tables, 

 when set, as they should not be, carelessly upon them. 

 To remove it, pour some lamp oil on the spot, and 

 rub it hard with a soft cloth. Then pour on a Uttb 

 spirits, and rub it dry with another cloth, and the 

 white mai'k will disappear, leaving the table as bright 

 as before. 



Wash for the Head. — A mother asks, " What & 

 an efficient remedy for removing dandruff in the haii^ 

 as she has an objectfon to using an ivory comb ^.^ 

 The objection is well founded, as it increases the evil. 

 The following wash, applied with a small piece of flan- 

 nel to the roots of the hair, will be found excellent: 

 Three parts of oil of almonds ; one part of lime wa- 

 ter ; to be shaken up well I 



