Proceedings of the Farmers' Club. 573 



labor saving implement than any known to the trade. Every one 

 knows how much better is tlie preparation of tlie garden by forking 

 up and raking than by turning with plows and harrowing ; and the 

 implement desired now, in the place of the plow, is one that shall 

 fork, dig, and rake at one operation ; stirring the ground to suffi- 

 cient depths, leaving it as nearly as possible in the condition of a 

 garden bed prepared with a fork and rake. Such an implement I 

 have invented, and propose to introduce. To this small model of it» 

 I respectfully invite the attention of this club. The essential features 

 aimed at in the strawberry or root culture, is to stir the soil without 

 turning any furrow. Efficiency without complication is the golden 

 rule for farm implements. The faults and vices of complication are 

 prominent causes of many and repeated failures. Simplicity is 

 usually economy, especially in agricultural implements. For obvious 

 reasons farmers are not always mechanics, nor is the field a machine 

 shop. The delay occasioned by breakage is a serious source of vexa- 

 tion and loss. On surfaces moderately smooth and clear of fast 

 stones and of roots, the only description of soil where it would be 

 sensible to grow roots, I claim new and remarkable excellencies in 

 the working of root crops, strawberries, corn, cotton, tobacco, and 

 liops, for " Day's Improved Cultivator and Horse Hoe." The small 

 models exhibited were examined by various members of the club, and 

 the principle on which they work was approved. When actual 

 working models are built, a committee will be appointed to make full 

 trial of Mr. Day's improvements. 



How Prize Cheese is Made. 



Mr. M. E. Meyei*s, Charlton, Saratoga county, N. Y. — Having 

 taken three first premiums at the ^ew York State fairs, on American 

 cheese, and having been requested to impart my system of manu- 

 facture, I will now try and da so. In the first place we keep every 

 vessel and everything connected with cheese-making scrupulously 

 clean. I use one of Cooper's cheese vats, with Roe's heater combined. 

 Young's curd knife, and a Herkimer county cheese-press. We are 

 careful to have our milking done in a cleanly way. If necessary we 

 wash the ,cow's bag with water, and wipe dry before milking, never 

 allowing the milking to wet or moisten the cow's 'teats with milk. 

 We strain the eveninor's milk throuo-h two thicknesses of cloth into 

 the cheese vat, having previously filled the space between the two 

 vats with cold water, and, if the weather is extremely warm, we 



