262 Transactions of the American Institute. 



club-foot cabbage. My seed beet is liberally mixed with hard-wood 

 ashes, and the plants, which show signs of club-foot after being set 

 out, receive a sufficient quantity of white lye to thoroughly wet the 

 root, which kills the worms and makes the plant thrive. The lye 

 also kills the worms at the foot of squash vines. One year I lost 

 nearly all my vines by these worms, and after trying various reme- 

 dies which did no good, the lye saved the vines, and they yielded 

 abundantly. The cabbage which have worms in the root can easily 

 be distinguished when the sun is hot and the ground dry ; they look 

 wilted. 



Cheese-making on Small Farms. 

 Mrs. S. Hastings, Flemington, N. J., says she was one of eleven 

 children, all raised to middle life by her mother, the wife of a coun- 

 try preacher, who never received over $400, and generally not over 

 $300 per year as salary. She made excellent cheese every summer, 

 and this was her process : She took the stomach of a calf, say one 

 about five or six weeks old, filled it with salt, and fastened it together ; 

 this was done in the spring ; the cheese season was not till July, 

 when the weather was too warm for butter. When she wished 

 to make cheese she took this rennet, took out the salt, and put it into 

 a pint of new milk ; she strained the milk for cheese at night into 

 tin pans or pails ; in the morning she heated the night's milk to the 

 warmth of the morning's milk, and added the milk from the rennet, 

 and let it stand till it became a thick curd ; then, cutting it through 

 with a long knife, the curd would separate from the whey; then 

 spread a linen strainer over the top, dip all the whey off into a clean 

 brass kettle, heat it to a boiling point and turn it back through the 

 strainer into the curd ; let it stand till it is cold ; have ready a dry 

 cloth and mold for your cheese; spread the cloth over a cheese-basket 

 and dip your curd into the basket ; let it drain two hours ; put it 

 into the cheese mold or hoop ; have a round board that will go easily 

 into the hoop, and after making it all as smoothly as possible in the 

 hoop, put on the board, with the cloth between it and the cheese, and 

 put it in the press. Press it sufficiently hard, so that when it is taken 

 from the mold it will retain its shape. In three hours change it into 

 a dry cloth, and let it stay in the press over night. In the morning 

 cover it with thin cloth to exactly fit the cheese, a straight band, 

 with two round pieces the size of the cheese. Grease this twice a day 

 with fresh butter. Don't forget to salt the cheese before pressing it ; 

 the quantity of salt according to the size of the cheese. A smart 



