Meeting of the Ex. Com. JV Y. State Jig. Soc. 185 
of the Oswego County Agricultural Society, in this state, by the 
late Peter Chandler, Esq., in fine preservation, of the years 1845, 
'46, and '47. Cions from the trees bearing this fruit were re- 
ceived and distributed. 
Received from L. F. Allen, (President,) a sample of " Stilton" 
cheese, made by Henry Parsons, of Guelph, Canada, which, in 
the opinion of the committee, is a very superior sample of that 
variety. 
This variety of cheese, proverbial for its richness, was first made 
near Melton, in Leicestershire, England, by a relation of the land- 
lord of the old Bell Inn, at Stilton, which gave the name, and its 
reputation was such that it for a long time sold for half a crown 
a pound. The following account of its manufacture is from 
British Husbandry: 
" It is made by putting the night's cream, without any portion 
of the skimmed milk, to the milk of the following morning; but 
those who wish to make it very fine, add a still greater quantity 
of cream, and of course the richness of the cheese depends upon 
the amount which is used. Butter is also said to be sometimes 
mixed with it. The rennet is then added without any coloring; 
and when the curd has come, it is taken out without being broken, 
and put whole into a seive or drainer, where it is pressed with 
weights until completely cleared of whey; when dry, it is put, 
with a clean cloth, into a hooped chessart (or mould) and placed 
under the press, the outer coat being first salted; when sufficiently 
firm to be removed from this mould, the cheese is placed upon a 
dry board, and tightly bound in a cloth, which is changed daily, 
in order to avoid all danger of cracks in the skin, until this is 
found to be tolerably well crusted; after which it is no longer 
used, and the cheese requires no further care than being frequently 
turned upside down, and occasionally brushed." 
" The cheeses of this kind, although not much larger than the 
crown of a good sized hat — the form of which they much resem- 
ble — and not weighing more than about a dozen pounds, yet 
requiring nearly two years to bring them to perfect maturity, for 
they are not generally thought sufficiently mellow for use until 
considerably decayed; and in order to forward their ripeness, it is 
said that besides being placed in damp, but warm cellars, they 
are sometimes wrapped in strong brown paper, and sunk in a hot- 
bed." 
A choice sample of cheese, from one of the Hamburgh dairies 
of Erie county, was also presented by Mr. Allen. This was ex- 
cellent, and it is hoped is but a sample of a superior exhibition 
from that county at the next State Fair. 
T. M. Burt, Kinderhook, presented some cions of Newtown 
pippins, from the orchard of Hon. J. P. Beekman, for distribution. 
