670 Tbaxsactioxs of the A2{erican Institute, 



this is important. After scalding, drain thoroughly ; I put mine in the 

 strainer, and hang it or lay it on a cheese rack, then M^rap in a dry- 

 cloth and put in the coolest place you have till the next day ; I put 

 mine in a pail and hang it in the well. The next morning when the 

 new curd is drained put the old curd in some warm whey for a short 

 time. When the new curd is ready for the press, cut both old and 

 new in small pieces and salt sufficiently, if too much salt is used the 

 cheese will be hard and crumbly, if too little, the cheese will not 

 cure good. The curd is now ready for the press ; after pressing, and 

 here it should be taken from hoop and turned, and a dry cloth put 

 over it and put to press again ; at night it should be again turned 

 and a bandage sewed round it ; I put no cloth at top or bottom. 

 Let the cheese remain in the press till morning, then grease it with 

 very salt butter or lard ; some use grease that red peppers have been 

 steeped in, and think cheese-Hies are not as troublesome. Almost any- 

 thing will do for a cheese ])ress. As good cheese as ever I eat was 

 pressed on a block under a board, with one end placed between the 

 logs of an old house and stones laid on the other end. My press is 

 a common bench with two upright pieces at each end and a lever 

 passing between them, fastened with a pin at one end, and weights 

 hung on the other end. If any lady needs more particular directions 

 I will cheerfully give them. 



A Kew Potato. 



Mr. Rufus Pottei* of Oswego Village, N. Y., sends a package of 

 fine, large tubers, which are little known out of this village. He 

 calls them the " Pride of Dutchess." The specimens were of the 

 size of a goose egg and tapering like an eg^, white, smooth, regular 

 in shape, the eyes not depressed, and the little sprouts looking vig- 

 orous. He says it yields no small potatoes, not enough to require 

 sorting at all. The tuber grows close to the stalk, so that digging is 

 easy and harvesting rapid and pleasant. For the table he thinks it 

 equal to any. 



TuE DoKGAN Apple. 

 Mr. Pierre C. Yan Wyck, from the assessor's office, fourth district 

 of New York, sent for distribution a number of the Governor 

 Dongan apple grafts. In his letter he says: "This apple, I don't 

 hesitate to declare, is the hnest sweet apple I have ever met, certainly 

 much superior in delicacy and other qualities to the ' Ladies' 



