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A due proportion between fixed and floating 

 capital is observed in every business, more care> 

 fully than in farming. The 'track' is not only 

 laid, but the 'rolling stock' is provided and kept 

 in motion. 



A thousand acres of wild land might support 

 an Indian hunter and his family. Set a thou- 

 sand strong men to work on these acres, one 

 man to each, and the whole would shortly be 

 cleared, drained, fenced and cultivated — the 

 whole would soon be a garden. Instead of feed- 

 ing one lone family, it would yield food for ten 

 thousand persons. But all this would involve a 

 larga outlay. Ten thousand dollars a day is a 

 large sum to pay for labor, and might not prove 

 profitable. There might be other work wbich 

 would produce a better return for a portion of 

 the labor. 



These are the extremes. The golden mean is 

 between them. Hundreds, however, invest the 

 last penny in land, for units who give their land 

 too thorough culture. Thousands of dollars 

 are spent for 'more land,' where tens are laid out 

 in reclaiming water, in underdraining and irri. 

 gation. 



Never was there better encouragement to in-» 

 crease the productiveness of our farms than now. 

 Never, in this country, did it take less produce 

 to pay a day's wages than at present. But 

 how many farmers have profited by this? How 

 many have lost the high prices by having ijo> 

 thing to sell? And why? Not because their 

 farms could produce nothing— but because they 

 were not worked. The farmer himself has la- 

 bored as hard as any one ought, perhaps too 

 hard, but what is one man on a hundred acres. 

 He cannot amend soils; cannot half cultivate 

 those good by nature; cannot gather materials 

 for manure nor find money to buy them. If he 

 had cultivated ten acres well with his own hand, 

 or if he had put through a hundred acres with 

 the help of four men, (five men can do about as 

 well with a hundred acres as one can with ten,) 

 it would have been otherwise. In the first place 

 he might have had a little to sell; and in the 

 latter he could have shown an impreved farm, 

 at least. ' Land well cultivated pays better than 

 land run over. It is true that "more labor or 

 less land" is wanted. 



But which is it — more labor, or less land? 

 The first,, beyond question, if circumstances 

 favor enterprise. You cannot afford, for a 

 small farm, the variety and ex|pllence of imple- 

 ments that are necessary to a good and profita- 

 ble pr||duction of crops. The best implements 

 — buildings ample and convenient — cheapen the 

 cost of production upon large farms, but increase 

 it in small ones. On a few acres crops are 

 grown at a higher cost than oa a larger farm — 

 hence they cannot be made as profitable. Still 

 small farming pays as well as other small busi- 

 ness. It suits .some men better than others, and 

 if one has the desire to farm within himself, let 

 him reduce his acres until he can work them. 

 It will be his course, without question. 



To make farming truly profitable, give us 

 more labor and land enough to employ it fully. 

 With talent for the business, a love for it, and" 

 the faculty to manage workmen, a big farm, is 



better than a small one. A large farm well 

 tilled is a mine of wealth to the owner. 



-••»- 



THE dairy ; 



The Cheddar Cheese. 



The particular manufacture of cheese, which 

 has acquired a considerable notoriety for superi- 

 or excellence, is made in tbe following manner: 



As soon aa tbe morning; milking is over, the 

 milk is mixed with that of tke previous evening, 

 and the whole is warmed to 80 ° by beating 

 a small portion of the night's milk. Ai sooa as 

 it is of the exact temperature, which is ascer- 

 tained by the thermometer knd not by guess, 

 pure, well-flavored rennet is added in the usual 

 manner, and the whole allowed to stand one hour 

 for coagulation. Next gently break the curd 

 and take off a small quantity of whey, to be 

 heated in a tin vessel placed in water. 



Break the curd carefully and minutely, and 

 add as much of the heated whey as will raise the 

 temperature to 80 ° , leaving it another hour, 

 when a few pailfuls of the whey are heated so 

 as to raise the whole mass to 100 ^ . Previous 

 to pouring on this latter, the card is broken as 

 carefully as before, and the whole is actively 

 stirred to mix it regularly, and not allow any 

 portion to become over-heated. After standing 

 half an hour, remove the whey by dipping out 

 the greater part of it from the top, and drawing 

 off the balance from % spigot at the bottom. 



Wken most of the whey is thus drawn ofiF, cut 

 the curd from the sides of the tub aed heap it in 

 the middle, where it should remain an hour 

 longer. The curd is next cut in large slices, and 

 turned over in the centre of the tub as before, 

 leaving it to drain for half an hour. After this 

 interval, it will be ripe for pressure, but must 

 first be cooled to 65 ° by breaking with the 

 hand aad placing on a cooler. Having reached 

 the proper temperature, put it in one or more 

 vats (moulds,) and subject it to a moderate pres- 

 sure for fifteen or twenty minutes. 



The next process coasists in taking the curd 

 from the vat and passing it through the enrd- 

 mill to break it finely, when it is salted and 

 made into a cheese. A pound of good salt is 

 sufficiest for fifty pounds ef eurd. 



The cheese is now carefully put into the press, 

 where it remains till next morning, when it is 

 reversed in the vat, and another cheese-cloth is 

 put on it. The morning following, a fine cot- 

 ton cloth is used, to give it a smooth surface, and 

 it is again reversed in the vat, and pressed twenty- 

 four hours, after which it is laid upon the shelf. 

 When the cheeses are taken from tbe press, they 

 are each placed in a piece of canvas to pre- 

 serve their shape. At first, they should be turn- 

 ed daily, but as they become firmer, they re- 

 quire it less frequently. A temperature of 55 P 

 to 65 ® is regarded as the best for ripening 

 Cheddar cheese. 



••> 



, The proverb, the longer a man lives, the 

 more he'll see, can't allude to money nowa- 

 days. 



.^^ 



