368 



NEW ENGLAOT) FAKMER. 



Aug. 



our party to Fitchburg, where we dined. A 

 pleasant ride of thirty miles after dinner, 

 brought us to our respective homes, grateful 

 for the opportunity of seeing more of the 

 country at this beautiful season, of learning val- 

 uable facts relating to our business of life, and 

 forming an acquaintance with enterprising and 

 intelligent people. Truly yours, 



Simon Brown. 

 Messes. R. P. Eaton & Co. 



DIFFERENT FLAVORS IW CHEESE. 



Two or three years ago, while acting as one 

 of the committee on agricultural matters at the 

 Mechanics' Fair, in Boston, we were called 

 upon to examine several parcels of cheese, 

 and to award premiums to those which were 

 considered the best. 



All the samples presented were as near per- 

 fection, to the eye, as possible. Nothing could 

 be suggested by any member of the commit- 

 tee, that would make them more attractive in 

 appearance. They were all excellent in form, 

 color and density, and they appeared as if the 

 art of the manufacturer had been exhaust- 

 ed in producing them. 



When, however, the several cheeses were 

 probed and tasted, it was clear that they were 

 alike only in their outward appearance. Some 

 of them were mild, and had that exquisite 

 cheesy sweetness which recommends them to 

 all, while others had a shai-p, almost rancid 

 flavor, which made the tongue and mouth smart 

 upon tasting them. 



The '.'statements" pKesented by the contrib- 

 utors were carefully examined and compared 

 by the committee, and were found to give the 

 manner of making the different lots of cheese 

 so much alike that they came to the conclusion 

 that the cause of difference must be imputed, 



X. To the amount and manner of using the 

 tremaet employed, or, 



2. To the qualities of grass on different 

 farms. 



They were not satisfied, however, that either 

 of these was the cause of the great differ- 

 ence which they found existing in the cheese 

 before them ; and they separated without com- 

 ing to any conclusion as to the cause. 



It was the practice among dairy-women — 

 many years ago, perhaps it is now, — to put 

 about a table spoonful of salt, to each f/allon 

 of the evening'' s milk. Tliis was sprinkled on 

 the bottom of the pan, the milk strained upon 



it, and it then stood until morning, when it 

 was mingled with the morning's milk. 



It was found that this practice enabled dai- 

 ry-women to produce finely-flavored cheese on 

 farms that had been pronounced totally unfit 

 for dairy purposes. 



The effects attributed to the salt, were. 



Preventing the milk from souring, in the 

 hottest nights, — and 



Encouraging coagulation, and promoting the 

 separation of the curd from the whey. 



If the practice has not been adopted by 

 cheese-makers, would it not be well to make 

 the experiment ? 



NETV PUBLICATIONS. 



The Farmer's Accol'nta>t, a Comprehensive and 

 Systematic Application of Accounts, adapted to the 

 wants of the Practical Farmer. By C. O. and F. Per- 

 kins, Chester, Mass. 



This is a blank book, or rather three blank books 

 bound together, each one neatly ruled, with 

 printed headings, and intended for a year, with 

 blank plan for farm, farming inventory, cash, farm, 

 family and incidental accounts, expenses, stock 

 and crop accounts, blank agreement with hired 

 help, experiments, improvements, &c., &c. Mr. 

 F. Perkins informs us that his father, who is a 

 practical farmer, has alwaj^s kept a close account 

 of all his farm and business transactions, and that 

 the present work is the result of his own and of 

 his father's experience in practical farm book-keep- 

 ing, and not the mere fancy sketch of a retired 

 merchant. With this book the farmer has little 

 more to do than to till up the blanks, which are so 

 neatly arranged as to make the clumsiest fingers 

 itch to be using the pen. 



From our own observation and experience upon 

 the farm, we do not regard book-keeping, as essen- 

 tial to pecuniary success. A particular course, or 

 a particular crop, may succeed this year, and fail 

 the next, on the same soil, with or without a debt 

 and credit account. Farmers are suliject to 

 droughts and floods, to the ravages of insects and 

 disease, which cannot be counteracted or explained 

 by the most carefully kept balance sheet. Still, 

 we believe that every farmer should practice some 

 system of book-keeping, and make some record 

 of events upon the farm, in the family and neigh- 

 borhood. 



Students and professional men often injure their 

 bodilj" health by excessive devotion to head work ; 

 and farmers, in like manner, arc liable to neglect 

 the proiicr exercise of their mental faculties in 

 consequence of severe bodily labor. To guard 

 against this tendency of his occupation, we would 

 recommend book-keeping to every hard working 

 farmer, lie should ta/o; time to write, to add and 

 sul)tract, to "keep his hand in," if for no other 

 purpose. By doing so, both himself and his boys 



