258 



NEW ENGLAND FARMER, 



FEBRUARY 85, 1835. 



The (lairy-woiTicn wl)0 <io not put their cheeses 

 ill a presfi, arc contentixl to let it drain, and when 

 tho curd becomes of a certain consistency, tliey 

 .suit it lisjlitly before taking it from the nioukl, in 

 order to dry it. They afterwards place it upon 

 " cajots"; thert! they salt them as wc liave before 

 said. 



In this state, the cheeses are eaten under the 

 name of half-salted cheese of Brie. 



AV'hen they are to bo preserved, they are placed 

 upon "cajots" in the cheese-chamber; care is 

 t.iken to turn them every day, and to \vi])e them 

 ■\vith a dry cloth until they arc perfected ; the 

 color and odor serves to show when they are so. 

 Heat hastens this : consequently the temperature 

 of the cheese-room should be kept at the degree, 

 most ])ropcr to obtain cheeses as grf'od as arc 

 desired. 



The form of these cheeses is that of a disk, about 

 a foot in diameter and an inch in thickness; 

 the length of time they will keep varies accord- 

 ing to the care taken in making them. We have 

 already said that those, which are made in 

 autumn were the best ; these are generally eaten 

 during the winter, some may be kept still longer. 

 There is no doubt that those subjected to the 

 jire.ss kee]) the longest, because the less whey the 

 cheese contains, the better it will keep. 



The greater part of the cheeses of ]>rie arc 

 i:nisl)ed by straining. This is a kind of fermen- 

 tation which generally precedes decomjjosilion. 

 The ])aste swells, bursts the crust, and runs out in 

 the form of a thick pap; it is at first sweet and 

 pleasant, but afterwards becomes insupportahly 

 htrong. 



Tlioss cheeses which ruii or are strained, have 

 given rise to a kind ol' cheese known under the 

 name of " pomages en jiots de la poste aux 

 c.hevaux de Mcaux." It is in this city that they 

 are made. The following is very nearly the 

 manner in which they are finished : they keep 

 the cheeses iirejiarcd by straining in a room ap- 

 ]iropriated to them ; they are ])laccd upon shelves 

 which are kept quite clean, by washing them 

 often w ith boiling water. To expedite the run- 

 ning off of the cheese, the air of the room is 

 charged v.'ith alkaline gas. The paste which runs 

 off is taken up twice a day, and heaped into pots 

 of .small dimensions. They are tlien covered with 

 five or six leaves of parchment, and placed in the 

 cellar. 



They make with the rind and paste adhering 

 lo it anotlicr kind of strong cheese, which is es- 

 teemed only by the laborers, who cat it with 

 bread. 



The cheeses of Jlusollcs, of wliich the manner 

 nf making is not well knov/n, belongs also to this 

 class. It would apjicar frojn their paste being 

 always yellow, that they are kept in a moist place 

 and in n large mas.s, which prevents the evapora- 

 tion of tho whey. These cheeses, wliich are 

 sometimes mea.gre, and sometimes fat or creamy, 

 are not very nmcli sought after ; they exhale a 

 very strong odor. 



The cheeses of " Mont d'Or, called " fourmes 

 du Roche," those of RoUot, the dauphin.'^, the 

 an^dot.i, are made in the same manner ; but their 

 form gives them dillerent qualities. 



In the cheeses of " ^cracmer" and "g'fromc," 

 made in the Vosgi, a certain quantity of cuinuiin 

 seed is mixed with tho curd, when it is ))ut into 

 the mould, to give them an aromatic odor. In 

 oth:!r cheeses, such as tliosi" which are made in 



the coimtry of Liege, they mix with the curd 

 parsley, scullions and tarragon (a salad herb) cut 

 up fine. This is also done in Switzerland in the 

 Canton of Glacis. These cheeses, esteemed in 

 Paris, bring a high price. 



[ForUie New F.iigland Fanner.] 



MASSACHl'SETTS SOCIETY FOR PROMOTING 

 AGRICULTURE. 



REPORT ON VEGETABLE AND GRAIN CKOrS. 



The Coinmittee on " Vegetable and Grain 

 Crops" respectfully submit the following report. 



They recommend that 

 To Mr John Moorehead of Marshfield in 

 the County of Plymouth, be ))aid the pre- 

 mium ofiered on Carrots, for his fine crop 

 of 645 bushels of 56 lbs. each, on 1 acre and 

 3 roods — being about 683 bushels on an 

 acre $20 



To Job Gardner of Swanzey, in the County 

 6f Bristol, for his crop of winter rye, on 

 1 acre and 15 roods, 47 bushels, weighing 

 60 to a bushel, being 43 to the aero 620 



To William Carter of Fitchburg in Worces- 

 ter County, for potatoes, 513 bushels on 

 one acre 20 



To the said Carter another premium for his 

 great crop of Barley, 55 bushels. It will 

 be seen, by Mr Carter's letter, that this 

 crop of barley was raised on the same acre 

 of land which gave him the year before, 

 677 bushels of potatoes. 20 



To Payson Williams of Fitchburg — on con- 

 dition of his furnishing the usual proofs, 

 of Smyrna or Black Sea wheat, 5Ci 

 bushels on one acre 20 



Mr AVilliams did not send the evidence required 

 by the Trustees, because the premium offered was 

 for winter wheat, whereas his was sowed in the 

 Spring. After due consideration the committee 

 think Mr Williams well deserving the premium 

 offered on wheat. The common opinion respect- 

 ing the black sea wheat, seems to have been that 

 it is a wintsr grain. Mr Williams has the merit 

 of having tried it in spring, and the hope is that 

 his success will induce others to do the same. 



The committee recotnmend that the letters of 

 the applicants be published as a part of this re- 

 port. They will serve to show pretty minutely, 

 the kinds of soil, and the means used by the wri- 

 ters respectively, and thus, it is hoped, afford in- 

 formation which may jirove liseful to the farmer. 

 By order, P. C.BKOOKS, 07ic of the Com. 

 Boston, Feb. 5, 1835. 



ma siooiiF.nF.Ao's premium carrots. 



Marslificlii, November 20, lS3t. 

 John Alfiorehead and James Moorehead testify, 

 and declare on oath, to the following particulars re- 

 specting the crop of carrots raised by said Moore- 

 head ill Marshfield, this season. 1. The hind 

 was planted in corn in 1833, and was in good 

 heart. 2. It had been used as a pasture for more 

 than thirty years ; one half of it was jdanted 

 without any manure, the other half with a mix- 

 ture of kelp !UkI common barn yard manure ; the 

 product was forty bushels or over ; it was hoed 

 in the usual way three times, besides twice plough- 

 ing. 3. In the latter part of the winter of 1833, 

 and the first part of the winter of 1834, there was 

 carted seventy three loads of kelp from the sea shore, 

 besides two loads of barn yard manure, making 



in the whole seventy-five loads for one horse ; t 

 loads were about one half as much as a three cat 

 team would draw ; the distance about one mile ; t 

 kelp was laid in small heaps, three to each lot 

 upon a piece of land containing one acre a 

 three rods. 4. The quantity of seed used wai 

 small fraction over three pounds. 5. In the 1' 

 ginning of April the old corn roots were dug n 

 the kelp spread, and the land ploughed ; it v 

 then hoed across the furrows, as it was not Io< 

 enough to receive the seed. Besides, there wi 

 some small stones and brier roots taken out. 

 was harrowed three times with a one horse h 

 row, then raked, which completed the jircparat' 

 for sowing. The seed was sown from the 1- 

 to 19tli of April. First time of hoeing from 2!' 

 of May to 3d of June ; second time from the &* 

 to 28th of June ; third time from the 19th to 

 29th of July. 



The seed was sowed in rows thirteen Lnc 

 apart, and after sowing was rolled with a liij 

 roller by hand. 



Amount of labor : — 

 Drawing kelp from the beach, 

 Digging out the corn roots and taking 



them off 1 



Ploughing the land 2 



Hoeing across the furrows and taking out 



small stones 5 



Harrowing and raking it over 

 Sowing the seed and rolling f 



Fir.st hoeing, ( 



Second hoeing, weeding and throwing out 1( 

 Third hoeing and weeding £ 



Harvesting and measuring the whole crop 2.' 

 Carrot seed 



Total, OC- 



john mooreheaii. 

 James Mooreiieai 



Plymoulh, ss. Nov. 20, 1834. Personally 

 peared the above named John Moorehead 

 James Moorehead and made oath to the above 

 within deposition by them severally subscril 

 before me, Jcii.N Ford, Jr. J. I 



Began to harvest carrots Oct. 26, and finis 

 Nov. 8. The carrots were first dug up and 

 in rows to dry, then carted to a piece of gt 

 sward, separated from the tops and dirt, caref 

 measured and some of them weighed, 

 whole amount of carrots was six hundred 

 fortyfive bushels, containing fiftysix lbs. and 

 wards. 



EneloFcd is a certificate of the measurcmei 

 the land by John Fonl, Esq., together with 

 deposition of Geo. Washburne and John Bio 

 head, relating to the measurement of the can 



Also the de])osition of Jolin Jloorehcad 

 James Moorehead, relating to the state of the 

 and manner of cultivation. All of which is 

 speclfully submitted by John Moorehea: 



We, the subscribers, John Moorehead 

 George Washburne hereby certify that we 

 and measured the carrots raised on the wi 

 acre and three rods of land, the present year, 

 there were six hundred and fortyfive bushels, ( 

 bushel weighing fiflytiK pounds. 



John IMoorehead. 

 George Wasuecrk 



Plymoulh, ss. Kov. 20, 1834. Personally 

 peared the above named John Moorehead 



