94 THE COMPLETE FARMER 



" Take a gallon and a half of water and throw into it a 

 pint and a half of common salt. Boil and skim it, and add 

 three or four ounces of rose leaves. After it is sufficiently- 

 steeped, iet it cool, and put in one ounce of saltpetre and 

 four runnets. A great spoonful of this preparation is enough 

 to turn fifteen gallons of milk. When the curd is made, dip 

 it out carefully, and put it into a cloth that sits in a vessel 

 with its bottom perforated with holes. Let a person on each 

 side of the cloth take up the corners, and raise the curd care- 

 fully, and turn it from one side to the other in the cloth, in 

 order to the better draining off the whey ; then lay it as be- 

 fore, in a vessel perforated with holes, and thus turn it once 

 in fifteen or twenty minutes, and in the intervals place, a fol- 

 lower upon it, with a stone above ; cutting the curd through 

 each time. When the whey is out, season it with salt to 

 suit your palate, while cutting it up in small pieces with a 

 suitable knife ; then put it up for pressing. Let it stand un- 

 der thirty or forty pounds' weight twenty-four hours, and 

 then turn it, and let it stand twenty-four hours more under 

 the same. A severe pressure, which is sometimes given, 

 spoils a rich cheese entirely.' 



" Set your cheese in closets made for the purpose, which 

 flies cannot enter, 



" The outside may be rubbed with a mixture of butter and 

 Spanish brown, which answers very well, but other mixtures 

 may answer equally well. 



" A small quantity of otter, say the size of a kernel of rye, 

 sewed up in a doth, may be put in each curd. 



" Never wash out your cheese cloth with soap, but boil it 

 out in whey." ' 



HEMP. The following essay on the culture of Hemp was 

 oriijinally published in the Western Agriculturist. It is a 

 complete treatise on the best manner of raising and prepar- 

 ing an article, which always commands cash sufTicient to re- 

 ward liberally the cultivator who proceeds correctly in ob- 

 taining this valuable product. The author of the essay is 

 not less favorably known as a statesman than as a practical 

 and scientific agriculturist, and the signature of Henuy Clay 

 will give it that weight and currency with American farmers 

 which is due to its intrinsic excellence. 



Sir, Having promised you some account of the method of 

 cultivating and preparing hemp in this state, I now proceed 



