187 J. 



NEW ENGLAND FARMER. 



43 



neighbors who concur in that opinion will petition 

 Congress therefor." 



Without claiming to have investigated the sub- 

 ject very thoroughly, we have read many of the 

 arguments that have been advanced for and against 

 the passage of such a law as is proposed ; and as 

 at present informed, we might sign a remonstrance 

 iagainst, but not a petition for any legislation that 

 would give individuals a patent right to fruits and 

 flowers, plants and vegetables. 



We have a great dislike for litigation, and the 

 immense number of law suits that arise under our 

 present patent laws, warn us of the consequences 

 that would result from giving to pettifoggers, 

 speculators and sharpers the broad field which the 

 proposed enactment would open to them. Thongh 

 the inconveniences which must result from giving 

 to any man, as "originator or discoverer," a mo- 

 nopoly of "any plant, being a new variety of any 

 fruit, grain, herb, root, tree, wood or flower," are 

 sufficiently obvious, we presume that these printed 

 petitions will be extensively circulated, and from 

 what we linow of the readiness and carelessness 

 with which men lend their names in such cases, 

 we do not doubt that they may be numerously 

 signed. We hope, however, that Congress will 

 hesitate before it puts our fruits and our flowers, 

 our herbs and our trees, our roots and our woods, 

 among the "patent articles" already so numerous 

 in the kit of the speculator. 



PHEMiaM CHEESE. 

 At the late Fair of the New York State 

 Agricultural Society the premium on Cheese 

 was awarded to that made at Dr. Wrig^^ts' 

 Factory, Wbitesboro', Oneida County, N. Y. 

 The process of manufacturing was stated by 

 the proprietor, as follows, and published in 

 the Rural New Yorker: — 



Preparation of Hennets for Use. 



Three earthern jars are procured, numbered 

 and placed in a line, three days before the 

 preparation is needed. In number one, as 

 many rennets are placed as are found by ex- 

 perience to be needed each day, which is about 

 one good rennet for each vat of milk of 4,000 

 pounds. A small quantity of sour whey, and 

 one-half pint pf salt is placed in the same jar. 



The next day these rennets are rubbed out, 

 and placed in jar No. 2, with whey and salt. 

 The third day the rennt^ts in No. 2 are rubbed 

 out and placed in jar No. 3, with whey and 

 salt, and those in No. 1 are placed in jar No. 

 2, and tht; same number of fresh rennets are 

 placed in jar No. 1. 



We now use the liquid from jar No. 1 each 

 day, at the same time rubbing out the rennets 

 and putting them in the other jars as before, 

 and dipping the same quantity of liquid as 

 used from jar No. 3 to jur No. 2, and from ']\r 

 No. 2 to jar No. 1, each day putting the same 



number of rennets, into jar No. 1, and the 

 same quantity of whey and salt in jar No. 3. 

 The rennets in jar No. 3 are rubbed out and 

 removed every few days. 



Mode of Makine Choese. 



The night's milk is drawn into the vats and 

 cooled to Go" by Austin^s Agitator and run- 

 ning water. The morning's milk is run into 

 the vat, and the whole heated to 84°, when 

 the rennet and annatto are stirred in. 



As soon as the coagulated milk will break 

 smoothly over the finger, and before it is very 

 hard, cut and cross-cut, but rather coarsely. 

 Heat by dry steam to 96° or 9»° ; in the mean- 

 time, stir with rakes to prevent packing. Let 

 it remain until the whey is slightly acid. Draw 

 off the whey and pack the curd on each side 

 of the vat to drain, air, and acidify. 



Next cut the curd in square pieces and re- 

 verse those next to the side of the vat, plac- 

 ing the others on them also reversed. When 

 the curd is quite acid, pass it rapidly through 

 a curd mill, using steam power, and immedi- 

 ately salt, using from two to two-and-a-quar- 

 ter pounds of salt to one hundred pounds of 

 curd, thoroughly incorporating the salt, and 

 put to press directly. 



Press twenty- four hours, and remove to the 

 curing house, turning daily for three weeks, 

 and then every other day. Sell when from 

 thirty to forty days old to good judges and 

 responsible men, for the highest price cheese 

 is going for in Oneida county. 



The Tennessee Fruit Kilx. — Any man 

 can make it in a day who has the stone, and 

 on it he can dry about one bushels of dried 

 apples per day. It is built of stone, laying 

 the walls 10 inches high, and four feet wide, 

 leaving a place for smoke to go into the chim- 

 ney at the back end. A few pillars are put 

 through the centre so as to hold up the top 

 stone ; that leaves two places for fire. It is 

 covered with stone two or more inches thick ; 

 upon that two or three inches of thick mortar 

 is laid, so as to make a firm body that will 

 hold the heat. After it is dried, a bubhel of 

 slaked lime, with very little sand in it, is 

 spread evenly over the top ; that will become 

 hard ; the fruit is spread upon the top. 



As to length, people can suit themselves, 

 but eight feet is a good length ; then the heat 

 can be kept more uniform. The fruit dries 

 very fast. It requires to be filled morning 

 and evening. This way saves a great deal of 

 time to the women, and it dries the fruit fast- 

 er, so that the (lies and bees are not of any 

 trouble. If any one tries it once, they will 

 never do without il while they have fruit to 

 dry. — Ohio Farmer. 



—The civilized Indians of Oregon raised 300 

 bushels of wheat this year. 



