ESSEX SOCIETY. 21 



Process of Making. — Set the milk warm from the cows ; 

 allow one gill of rennet to four pails of milk ; let it remain fif- 

 teen minutes ; cut it with a knife that will reach the bottom 

 of the tub ; let it remain again, until the whey begins to appear ; 

 dip it into a basket to drain ; put it into a cool place to remain 

 until the same process is performed again ; cut the several curds 

 in small pieces, warm them in whey fifteen minutes, salt wholly 

 in the curd, about a table spoonful of salt to a pail full of milk ; 

 press it two days, turn it twice a day ; put the cheese into an 

 airy room, and turn and butter them once a day. 



Andover, Sept. 25, 1851. ^ 



Vegetable Products. 



When the benefits incident to this culture are taken into 

 view, it is quite surprising, that it is not more general, and re- 

 garded with more favor. Many instanc-s have come to our 

 knowledge, where the proprietor of half a dozen acres only, has 

 realized more net profit than others in possession of a hundred 

 acres, simply because of the superior skill in the application of 

 labor. It is impossible to pass through the country, without being 

 strongly impressed with the fact, that not one quarter of the lands 

 can be said to be cultivated at all ; and the further fact, that 

 they are susceptible of producing at least four times as much as 

 they now do. It is idle in the extreme, to think of abandoning 

 our own soil, for the more fertile prairies of the west, until we 

 have tested their productive powers to their full extent. 



Our tables have been loaded, from year to year, with squash- 

 es of every form and variety, with quite too little notice of this 

 branch of culture. On looking after it a little, we find in the 

 town of Marblehead, and other places, it is one of the most 

 profitable crops that can be raised. We know gentlemen, 

 whose statements are worthy of entire confidence, who have 

 assured us that they have realized two hundred dollars from 

 the seeds only of the marrow squash, grown on a single acre, 

 in one year. The substance of this vegetable is nutritive and 



