356 



NEW ENGLAND FARMER. 



May, SO, l^:ic 



From the Massachusetts Agricultural Repository. 



salted, the cheese is placed on a board and a QUINCES. 



— handful of salt rubbed all over it, and the edges! This tree may be cultivated by scions and Inv 



MAKING (ytlhESiE. \ ati:: pared off if necessary ; another handful of salt 1 ers, or by budding on slocks of the same, or on 



The milk is universally set tor cheese as soon ; jg gt,g^yg^J ^^ j|,g ^ppg^ gi,lg.,„(] ag j„u(.|, left ag : the pear, hawthorn, &c. It flourishes best in ;i 

 as it comes from the cow. The management of . ^iH g,ij.|j to it ; afterwards it is turned into the moist soil, where it produces the greatest crops, 

 the curd depends on the -kind of cheese ; thin , (ja^g ^^t without a cloth, and an equal quantity of but will th ive in almn.st any good upland soil. It 

 cheese requires the lenst labor and attention. j ga|t jg added to it, and the cheese is returned into | requires little attention as to pruning, but must 



Breaking the curd is done w'tli the hand and tlie press ; here it continues one night and the be kept clear from suckers at the root ; an occa- 

 disli. The finer the curd is broken the better, next morning it is turned in the vat, and contin- sional thinning out, however, of superfluous upper 

 particularly in thick cheeses. The best color ot ues till the succeeding morning, and the curd is branches, wliere too close and interfering with 

 tins kind of cheese is that of bees vv;-.x, which is taken out and placed on thg dairy shelf; here one another, would be advantageous. The orange 

 produced by Annolta, rubbsd into the milk after they are turned every day or every otiier day, as quince is the earliest in ripening, and the pear 

 it IS warmed. The dairy woman is to judge of the the weather maybe. If it is hot and dry, the and Portugal ne.\t, and the winter being the latest 

 quality by the color of the milk, as it differs much windows and door are kept shut, but if vvet or of all, may be preserved for a long time, and used 

 in strength. The runnet is prepared hy taking moist, the door and windows are kept open night as occasion requires. 



some whey and salting till it will bear an egg ; it and day. } Chinese Quince. This tree is said to produce 



is then suffered to stand over night, and in the Cleaning tlie Cheese.— The cheeses having re- g^^ygrg ^f ^ fine red color and pleasant odour, and 

 morning it is skimmed and racked otT clear; to maiued about ten days aftei lea\iug the press, are ,q yjgid oblong fruit of a beautiful appearancSj 

 this is added an equal quantity of nator brine, to be washed and scraped in the following man- ^ylji^f, j-ipg^g iu October and November ; the fruit 

 strong as the whey, and into this mixture, some nor ; a large tub of cold sweet whey is placed on however, is not considered suitable for the table, 

 sweet briar, thyme, or some other sweet herbs — the fioor, the cheeses are immersed in it, where ^r equal to other quinc es for preserves ; and the 

 also a little black pepper and salt petre ; the herbs they continue one hour, or longer if necessary, to t|.gg nmst be considered as more calculated for 

 are kept in the brine three or four days, after soften the rind. They are then taken out and ornament than use. 



which it is decanted clear from them. Int.. six scraped with a common case knife, with great, j Quince, or Cydonin Japonica. This was 



quarts of this liquor four large calves hags or ; care, so as not to injure the tender rind, till every j.^^_.^_^^l ^^jjgj p j onica, and it is not tiU 



more properly cahed calves stomachs are put. — ' part of the cheese is smooth ; they are after the ,.„__,...,_.;., .;,,„ , i „v, a .c„. .1. 



No part of the preparation is heated, and fre- last operation rinsed in the whey and wiped clean 

 quently the calves' bags are only steeped in cold j with a coarse cloth, and placed in an airy situa- 

 salt and water. Turning tlie milk differs in dif- j tion to dry, after which they are placed in the 



ferenl dairies ; no two dairy women conduct exact- 1 cheese room. The floor of the cheese room is 



!y alike. generally prepared by rubbing it with bean or po- 



Settin<T the milk too hot inclines the cheese to tato tops or any succulent herb, till it appears of a 



atterly that its title has been changed, after the 

 discovery that its fruit, when well ripened, is of 

 good size and nearly equal to the favorite quinces, 

 usually cultivated in our gardens ; there arc two 



varieties, one with scarlet and the other with psle 

 blush colored blossoms, which are very ornameut- 

 the fruit of the two varies also as well as the 



eave, and cooling it with cold water produces a black wet colour; on this floor the cheeses are ! j^,J^^^^ A third variety, with semi-double flow 



similar effect. The ilegree of heat varies accord 

 ing to the weather. The curd when formed is 

 broken with what is called a treple cheese knife. 

 The use of this is to keep the fat in the cheese ; 

 it is drawn the depth of the curd two or three 

 times across the tub, to give the whey an oppor- 

 tunity of running off clear ; after a lew minutes 

 the knife is more freely used and the curd is cut 

 into small pieces like chequers, and is broken fine 

 in the whey with the hand and a wooden dish. — 

 The curd being allowed about half an hoiir to set- 

 tle, the whey is laded off with the dish, after it is 

 pretty well separated from the curd. 



It is almost an invariable practice to scald the 

 curd. The mass is first broken very fine, and then 

 the scalding whey is added to it and stirred a few 

 minutes ; some make use of hot water in prefer- 

 ence -to whey, and it is in both cases heated "c- 

 cording to the nature of the curd ; if it is soft, 

 the whey or water is used nearly boiling ; but if 

 hard, it is only used a little hotter than the hand 



placed, and turned twice u week, their edges arc 

 wiped hard with a clo'h once a week, and the 

 floor is cleansed and rubbed with fresh herbs once 

 a fortnight. They must not lie too long or thej j 

 will stick to the floor. This preparation of tl^e 



ers, is now cultivated, but is still rare. — Prince ou 

 Horliculture. 



EXERCISE. 

 Horse riding is one of the most healthy esorci- 

 floor gives the cheese a blue coat, which is con- 1 ses that can be adopted. A horse well mounted 

 sidered of great consequence. I with a good rider, makes a fine appearance ; but 



Stillun Cheese, hnwmade. — The Stilton Cheese, the present method that is practised in this coun- 

 wliich may be called the Parmesan of England, is try, of horse riding, is injurious both to the horse 

 not confined to Stilton and its vicinity, for many and rider, on account of (he saddle being placed 

 farmers in Huntingfonshire, and also in Rutland almost on the withers, which prevents the horse 

 and Northamptonshire make a similar sort, sell from moving his shoulder blades with ease, which 

 them for the same price, and give them the naaie jg the cause of so many horses foiling down, and 

 of the Stilton Cheeses. what is called breaking their knees that often 



Take the night's cream and put it into the morn- leaves a blemish durinir the life of the horse, be- 

 ing's new milk with the rennet; when the curd is si-les both the rider and horse make a bad ap- 

 separated let it not be broken as is done vvith nth- pearance, in the eyes of proper judges ; likewise, 

 er cheese, but take it out, disturbing it as little as the rider does not enjoy the spring of the horse's 

 possible, suffer it to dry gradually in a sieve ; and back, as he would if the saddle whs made to con- 

 as the whey separates, compress it gradually till it tiniie more on the cenue of the back, which can 

 lias acquired a firm consistence, then place it in a be easily accomplished, by means ot a crupper be- 

 After VhecuVd"irtliorougT.irmTxU''7iUrth7hoti^'"'''^'='-' ''""P ""^ suffer it to dry very gradually ing placed to the saddle, to go under tne horse's 

 stufi-, it IS s-uffercd to stand a few minutes to set- \ °" "" '"'"''' ""'''"^ '^'""^ =" ^^e same time to turn ! tail. That part of the crupper that goes under the 

 tie, and is then separated as at the first operation. 1 '' <'"■'>■ ™''l' ^'"^° '»"'^'=" '■""n''' ^'"^ which tnust ; horse's tail, should have a pad or cushion made 

 After the scalding liquor is separated, a vat. or I '"' '''j'^"""'^'' '^^ '*^^ '^^^'^^^ ^''l'''^" "^°''« '"'"'"-''■ of soft chamois leather, stufled with cotton, and 

 what IS often called a , ueese hoop, is laid across' Skippers iu cheese. Wrap the cheese in thin should not be less than one inch in diameter; this 

 the cheese ladder over the tub, and the curd i« ^'""*" P''P"' ^° ^^'" ^^^^ moisture may strike ^viU help to elevate the tail, and the horse, with 



through soon — dig a hole in srood sweet earth a- 

 boMt two feet deep, in which the cheese must be 

 buried about thirtjr-six hours, and the skippers 

 will he found all on the outside of the cheese 

 brush them off immediately and you will find your 

 h pse sound and good. I 



and me invertea mass ot curds, with the cloth I '^" f"''''"'' ''"■''' '""''"^ " '■«""'' "'"'^""'*- ./?" | lameness of horses, which is, that the smiths that 

 under it, is returned into the vat and put into llie l""''- P"' "^°"' ""^ '^'''^ .poonful of salt to each Uhoe them cut down the heels, and pare away the 

 press- after standin^r two or Ui-c-> hour= in the ' ^^"°" °'' '"'"' ^"''"^" m^iea from the cows in the 1 fjogs and finders that nature has appointed as a 

 press.'the vat is taken out and the cloth is' take,, ''^ening, for the cheese to be made the next day : I guard over the co^n and co,o„e( bones of the foot 

 off, washed and put round the cheese, and it is re P"' ^'"^ "'^'^ ""^ ^^^ '"'"°''' °'' ^^^ ^^"''' "-^"K '" ^° ^" ^""'"'^ '•"" "''°^ ^°'^^^ "'f"''^ """" "n'^'^'^'''"'^ 

 placed in the vat and in the press. In about seven ^'^"'"^ ^^^ """^ ' "' ^^'" '""^"^^ ^^^ curd and the anatomy of the foot ; and the owners of them 

 or eight hours it is taken out of the oress and ' P''^^^"' ^''^ """' '"''"" growing sour or putrid the I should give strict orders that the frogs, heels and 



hottest nii'Lts in the summer. 



crumbled into it with the hands and pressed into 

 the vat, to squeeze out the whey. The vat being 

 filled as full and as firmly as the hand alone can 

 fill it, and rounded up in the middle, a cheese 

 cloth id spread over it and the curd is turned out 

 of the hoop into t^e cloth ; the vat is then washei' 

 and the inverted mass of curds, with the clotl 



his rider, will find more ease. It should be con- 

 sidered that the horse carries far more weight on 

 his fore legs than on his hind ones, owing to his 

 head and neck, and likewise his rider, which is 

 the cause of many horses going lame with their 

 fore feet — another cause may be ascribed for the 



