No. 151.] 139 



prefer old to new clover hay for making cheese. Our rule is, to 

 have our cheese set at 6 o'clock, A. M. and P. M. Cows to do v/ell 

 should be milked regular and by good milkers. The milk is put im- 

 mediately into the tub, and sufficient rennet added to bring it to a 

 curd fit to break in an hour, with coloring to suit your fancy. To 

 make a dairy of cheese that will average IS pounds, requires about 

 nine pails full of milk of the largest pattern. I do not know what 

 it would weigh after being broken in the tub; we generally weigh 

 it off in about half an hour after separating the whey from the curd; 

 we then salt and break with the hand, and put it in the hoop and 

 crush out the remaining part of the whey, which if set will produce 

 cream and make butter that answers a good purpose for shortning, 

 and if properly made is better for the table new, than a great deal 

 that goes to market. 



It stands three days in the press, during which time it is turned 

 three times, and salted twice; when it comes out of the press, it 

 goes into a strong brine, kept so by putting a handful of salt on each 

 cheese as it goes into the brine; the salting tends to harden the coat 

 and protect it from the fly. When it comes out of the brine it goes 

 on the shelf; turned and rubbed now and then to keep the mould 

 off. 



It having been an unusually dry season the past summer, with on- 

 ly nine cows, we were obliged to stop making cheese the first of 

 September, which only gave us 1,848 pounds of cheese and 400 

 pounds of butter, besides family consumption, (which is not small). 

 1,678 pounds of cheese sent to market, sold for $12.50 per cwt. 



ROB'T S. MUSSON. 

 Gilbertsville, JV. F., JVov. 23d, 1846. 



APPLES. 



Cleveland, Ohio, JVov. 21st, 1846. 



Your favor is received informing us that a premium has been 

 awarded to us for 28 varieties of choice apples exhibited at the 

 Nineteenth Annual Fair, and desiring answers to certain inquiries re- 

 specting mode of culture, &c. 



