s'o. 11. 



A i\ D GARDE X 



E R ' S J O U R N A L. 



163 



nions, siiinshes, cabbages, etc., in this garden, would 

 nrdiy obtain belief; while in a diyer, equally rieh soil, 

 I the immediate vieinity, the yield in potatoes ia not 

 :ie-l ■urtli as jrcnt, and cabbages and onions ore little 

 .ore than half aa large. 



This garden, in a wet season, is relieved by a ditch; 

 It in seasons bkelhe present, nil tueeurplns moiiturc 

 absorbed iiy the lVe,-li horse manure in the soil to aid 

 I proper fermentation and distribution. S. W. 



Waleiioo, Oct 20. 



" Rainy l>ays." 



MicssRs. Editors— I observed in your last number, 



lie remarks of W. S. T. respecling the improve- 



:nt of rainy days by farmers. W. S. T. enye, that 



.n the course of n season there are many days of 



t weather in which it is impotsible to do work on a 



m;" then he goes on to show in what manner he 



uld improve the time which he says is lost by many 



nets of his acquaintance. "Brother formers," he 



s, " get yourselves a set of carpenter's tools and 



ke a work bench, &c. In this way you will be 



s to improve every rainy day, and thereby keep 



r buildings and fi:nccs in good condition." Now, 



n not acquainted with the whereabouts of W. S. 



but in all my travels, I have observed that every 



ler's fence is made out of doors, and that any per- 



who should attempt to repair it during a rainy day 



lid be in nearly as much dengcrof getting wet as 



igh he were doing any other work in the open air. 



every [.erson would infer from the remarks of 



S. T., that h s fences were in his house. I 



.Id also differ from him in some respects as to how 



" rainy diys" are to be improved by farmers. I 



c thai every farmer (especially every American 



le;) ought to devote at least one half of his time 



ig wet weather, to the improvement of his mind. 



was not created to be continually laboring to hord 



■operty. lie was created for nobler purposes. — 



y man has a mind susceptible of improvement; 



he farmer who does not cultivate his mind as 



as his farm — who does not grow wiser and better 



grows older, neglects hie best interests and falls 



of the end for which he was created. I would 



Fore say to friend W. S. T. the next day that 



.18 so hard that you cannot cultivate the farm, 



(j((||id of repairing your "fences," go into your 



and cultivate your mind by reading some lue- 



iil loks or papers. You will never re])ent of the 



s'j er in which you improved that rainy day, should 



ive to become an aged man. II. C. M. 



lilt 



]'. \^ 



.I'm 

 r.Eiil 



DlrectioJts for Slaking Cheese. 



;ssKS. EniToRs — I noticed in one of the late nnm- 

 f the Farmer, that a correspondent is desirous of 

 ling acquainted with the most aiproved mode of 

 ig cheese. — ] have had some e.xjierience in this 

 iss, both in New York and in this country; and 

 the price at which uiv cheese is now selling in 

 villc, (which is $12,50 per hundred,) I think 

 Bafcly say that there has never been a better ar- 

 f the kind oilered in any market. I am aware 

 ly scholastic acquirements are not sufficient to 

 subject justice: nevertheless, if what inslrnc- 

 I can give, in my plain etylc, can be of any ser- 

 ,fc" > any of your readers, I shall feci mys-.ii amply 



itiiff) 



led. 



milk obtained from the cows at night we strain 

 ?: J he chtese tub, and il the weather is so warm 

 lere is danger of the nidk turning sour before 

 its»»l ng, we fill one or two tin pailsful of cold water 

 nk them into tlie milk in the tub. By so doing 

 Ik is kept sweet. In the rooming we lake olf 

 earn with a skimmer, and put it in a vessel by 

 We then put the morning and the night's 

 ogcthor; then take one pailful of the milk and 



put it ijito a cauldron kettle, which is set in nn arch 

 lor the purpose, and start a slow fire till it is healed to 

 tibout blood heat; ihen pour in the cream and stir it 

 moderntvly till thc;-e are no particles of it to be seen 

 floating on the surface; then dip enough milk from 

 the lub n fill the kettle, beat it enough, so that when 

 dipped back the whole will be about the jame teni]>er- 

 aturc as when it comes from the cow; then put on the 

 rcnnat and etir it well, and then cover the tub over 

 with a cloth or strainer, and let it remain u.idisfirbed 

 till the milk is sufficiently coagulated, which, if the 

 right quantity of rennet is used, will lake from fifty 

 minutes to one hour; then apply the curd breaker, 

 which is an instrument something in the Ibrm of a 

 screan to a fanning mill, about two feet long and one 

 foot v/ide, with brass wire wove in squares, so that 

 when used it leaves the curd in particles about three- 

 fourths of an inch Etpiare Pour two or three dip- 

 pers full of hot water on to the curd, which will cause 

 the whey and curd to separate; then dip off the whey 

 in emrdl quantities till you have obtained about twelve 

 or fifteen quarts; beat this nearly to boiling, and d/p 

 it back into the tub, and etir it well with the hands: 

 then dip out a kettlcful of the whey, and while it is 

 beating, break up the curd in the tub with the hands. 

 As sjon as the whey is heated to nearly boiling, pour 

 it back into the tub and stir it well with the hands; 

 then dip out another ketlleful of the whey, heat it 

 and dip it back as before, and repeat this process till 

 the whole is as hot as the hands can brar. By this 

 time it is suflicicntly scalded to whey oil*; we then 

 spread a strainer in a sink, constructed with a rack in 

 the bottom, made of narrow slats, to allow the whey 

 to run off. While the curd is cooling, keep working 

 and breaking it. Curd cannot be made too fine for 

 pressing. When it is nearly eool, salt it. To fifty 

 pounds of curd, put thiee common sized teacups* ul 

 of salt, and continue to work and break the curd till il 

 is cool; then put it into the hoop for pressing. Cheese 

 cannot be pressed too hard. We press ours foriy^ 

 eight hours. A. F. BILL. 



HLirdinshurg J la. 



To Prepare Rennets. 



■When taken from the calf, empty and rincc them in 

 cold water, and fill them with a:-l!; then pack them a- 

 way in a jar and cover them well with salt. To pre- 

 j-nre them for use, I lake two or three of them and put 

 t'uem into an earlhen vessel that will hold about two 

 gallons, and fill it up with sweet whey. After they 

 have soaked for about twenty four hours, the liquor ic- 

 fit for use — always remembering to keep it very salt. 

 As the liquor is used out, it shotdd be replenished with 

 sweet whey. When the liquor becomes so weak 

 as to require three times the quantity used at first, I 

 ihrow away the old rennets, and replenish the jar with 

 new ones. As to the quantity to be used, ihe time 

 which it takes to coagulate the milk, should be the 

 critnrinn. From fifty minutes to one hour, is about 

 the right lime. If il coagulates sooner than that, too 

 much rennet is used, and it will make the cheese 

 strong. If milk \n the least changed befoie it is set for 

 cheese, less scalding is necessaiy. If scalded too 

 much, the cheese is r.pt to crack. A. K. BILL. 



Hcirdinslvr-:. Ja, ISiO. 



A Perfect Smut Machine. 



Messus. Editors — Perhaps there is no one article of 

 machine; y which has cost the millers more money, 

 with 60 litde real success in its operation, as that of the 

 Smut Machine. This great difficulty is at length 

 .surmounted; and that desideratum, a thorough clean- 

 ser of wheat and huller of i^uckwheat, is finmd in 

 Grimes's Potent Cylindrical Cast Iron Smut Ma- 

 chine. We have just seen one put in operation in 

 Waikins's mill, South Wat .rloo. Twenty bushels 

 of very black, dump, smutty wheat, was eo thorough- 



ly clcniisc-d, that no one wuuld sn'-jieci iLut a tin^jle 

 head of smut had ev<r been present. 



The superior c.iecution of this machine, is owing 

 to the friction of the wheat against the smooth libs 

 of one revolving, and one standing cylinder, and the 

 creation of a powciful upward draf"lofair, which takes 

 otfa'il the light particles as fast ca they arc disengaged 

 from the berry. 



This machine stands about ei.\f»ct high, and occu- 

 pies only three feet of square surface. It will clean 

 wheat at the rate of twenty. five bushels an hour, grind- 

 ing and blowing out all smut, rat d.ing and dirt, and 

 every oiher light substance. 



The price for machine and right to use it, is .$200. 

 1. H. Durkee of Uiic.i, is general agent. E. H. 

 Conklin, of Seneca Falls, is agent for this section of 

 country. The machines will be manufactured Ly 

 Williams & Purdic, machinists of this village. 



Waterloo, &'cn. co. Oct. 12. S. W. 



Breaking Steers. 



Mkssrs. Editors — Several modes of breaking ftecra 

 have been stated in your valuable paper — some of 

 which I should not wholly appiove; bni with your 

 permission, I will give one of my ideas on this 6i:bjeet. 



When these useful animals are old enough for the 

 yoke, place theni in a stable, side hy side, with hay 

 before them, and confine them with ropes. In this po- 

 sition they can be hnndLd at pleasure. Then place a 

 yoke upon them, and directly in their rear fasten a 

 strong book or staple; to this attach a chain and fas- 

 ten to the yoke with sufficient length, so that by pul- 

 ling, they can barely reach their food. In this posi- 

 tion they will soon learn to pull, and become familiar 

 wi;h the yoke. When taken from the stable, put 

 them before a sled, and you will find them ready to 

 draw any reasonable load you may put behind them. 

 You have nothing to do but to guide them in the ordi- 

 nary way of breaking steers. I. B. L. 



Ntirfaiic, Niiigara CO., ISIO. 



Gypsimi— its Kifcct osa Lr.iid. 



Messrs. Editors — Living near a plaster mill, I 

 have taken pains to inquire of many intelligent practi- 

 cal farmers, when they come to the mill, their opinirn 

 of its fertilizing power. On light sandy loams the 

 ploughing in of plaster hrs been found, by repeated tri- 

 als, to be much belter than sowing it on the growing 

 crop. But on stiff clay soils, ploughing in plaster is 

 not attended with the same favorable results. All a- 

 t»ree that plaster draws a fructifying n o a ure fronf the 

 atmosphere when aided by vegetable matter in the soil; 

 but some men are so stupid and perverse, that when 

 all vegetable fertility is exhausted by cropping, and 

 plaster fails to perform a double office, they lay the 

 whole blame, cause, eiiLcl and all, to this most pre- 

 cious, quickening mineral piaster. SENECA. 



Clover Seed. 



Messrs. Editors — It is supposed that the county 

 of Seneca alone, has this year yielded more bushels of 

 clover seed than all the other counties in the State. — 

 Mere than one farmer has raised over lO'J bushels. It 

 is computed that the clover seed crop of this county 

 is worth more than twice its wheat crop. 



There is very liulo doubt, however, that tins ex- 

 :ended growing of clover seed, has had an Injuiious 

 effect on the qutdity and quantity of cur wheat crops. 

 In Ontario county, where they grow but little clover 

 ibr the seed, the wheat crop is as good now as it was 

 ten years ago, while in this county the deterioration 

 has been great. Wheat wants the sacrifice of the 

 irreen crop of clover, it will not thrive on a stubb'e 

 whcse attenuated roots have hardly commenced a hold 

 upon ihe earth. SENECA. 



In scalding hogs, it is best to dip them first in cold 

 water, and then in hot— the brisllta come out •asier. 



