340 
AMERICAN AGRICULTURIST. 
[September, 
Ing to make all the milk of 30 to 40 cows for one 
day, into one cheese. 
The Cheshire System is but BligUtly tlifferent 
_ from this. The 
milk is set at 90 de- 
grees, a very email 
portion of the 
cream of the even- 
ing milk being re- 
served for the fam- 
ily butter. The ren- 
net used is made 
the day before. 8 
or square inches 
(a piece 2x4 or 3 
X 3 inches), of the 
dried stomach ia 
put for one day In- 
to a pint of salt 
_. „ „ water, kept in a 
Fig. 3.— OUBD-MILL. ' , ^ m,-„ 
° warm place. This 
is enough for 100 gallons of milk. AVhen weighed 
and measured accurately, 300 grains of the dry 
stomach, standing in 13 ounces of water, at a t,em- 
perature of TO degrees, for a day, yielded the proper 
quantity for 50 gallons 
of milk at 90 degrees. 
When the curd is bo tough 
that a piece of about a 
pound in weight, will rest 
upon the hand without 
breaking, it is salted with 
3i to 44 lbs. to the 110 lbs. 
of curd, broken in the 
curd-mill, and then placed in the hoop by hand for 
pressing. It is pressed very lightly, turned each 
day in the press, and a dry cloth used each time. 
After one or two hours' pressing, the curd is placed 
Fig. 4. — OTLINDEB. 
Fig. 
(. — HOBIZOSTAI. CUT.D-KSIFE. 
in a warm chamber or oven, at a temperature of 90 
to 100° during the night. The cheese is in the 
press for three days, when it is bandaged, taken to 
the cheese room, and turned each day for several 
days. Five to seven days are required in drying a 
cheese made thus, but it soon ripens for market. 
The Cheddar system is particularly well adapted 
tor either the factory or the farm dairy. No food 
is more nutritions and wholesome than well made 
and ripened cheese, and every farmer should have 
it upon his table every day. Small Cheddar cheeses 
may be made where sis to ten cows are kept, by 
following the directions given in this article. The 
rennets may be saved for use by procurin"; the 
fourth stomach of milk-fed calves, removing the 
contents without washing the interior, putting a 
handful of salt into it, and rubbing the outside 
well with salt. A small twig is then put into it to 
stretch it, as shown in fig. 1, and it is hung up in 
the dairy to dry. Great care must be taken to cure 
it perfectly, as one fainted rennet would spoil a 
thousand pounds of cheese. The form of the curd- 
vat is shown at fig. 3 ; it may be small or large to 
suit the need. The curd-mill is shown at fig. 3, and 
Fig. 8. BAG. Fig. 9. HOOP. Fig. 10. in pbess. 
the grinding cylinder at fig. 4. A curd knife made 
o£ wood, at fig. 5 ; a knife with several blades is 
shown at fig. 6, and at fig. 7 is the knife for cutting 
the curd horizontally. At fig. 8 is a cloth bag, into 
which the curd is placed for a cheese about 10 or 
15 pounds weight, (needing 50 to 75 quarts of milk) ; 
fig. 9 is the hoop into which the bag filled with curd 
is placed. The curd is then pressed as shown in 
fig. 10, the pressure for 20 pounds of curd being 
about 1,000 pounds. This pressure may be made 
by a weight hung on to the end of a lever, evci'y 
pound weight on the long arm being increased as 
many times as that arm is longer than the short 
one. With these directions any person should be 
able to make a cheese, and after a few attempts, 
and perhaps a failure or two, to make a good one. 
Some of the above cuts were given in the Agricul- 
turist several years ago, but will be new to many of 
our more recently acquired readers. 
Frame for Grinding Tools. 
It is rarely that tools upon the farm are ground 
in the best manner ; even the tools of mechanics 
aro sometimes found with faulty and ill-ground 
edges. Instead of a perfect bevel parallel as to 
heel and edge, and of a proper angle, the majority 
of cutting tools, such as plane irons, chisels of aU 
kinds, and draw knives, are found on examination 
by a critical person, to have either a convex or a 
concave bevel which, at the same time, is wider 
from heel to edge on one side than on the other, 
not at right angles with 
the side of the tool, and 
with the angle of the 
bevel, too short in soft 
wood cutting tools, and 
too long in those for 
working hard wood or 
iron. This irregularity 
comes from unsteadiness 
in holding the tool while 
it is being ground, from 
holding it in a wrong 
position, and from hav- 
ing the stone uneven, al- 
though this last trouble 
is the necessary conse- 
quence of the first. The 
first requisite in grinding 
a tool properly is to have 
the stone hung and b,al- 
anced truly. The next 
is to have the stone 
turned evenly on the 
face. This is best done 
liy means of an old file used upon a solid rest 
as in turning in a lathe. The nest is to have a 
contrivance for holding the tool to be sharpened 
angle at which the tool is presented to the stone 
may be changed. In fig. 2 the frame is seen in 
use as the operator presses the tool to the stone 
while he turns it by the treadle. This contrivance 
may be modified in numberless ways to meet differ- 
ent requirements, but the principle will he always 
Fig. 2. — FRAME ATTACHED TO STONE. 
the same. For instance, and it is a very extreme 
case, to grind a cutting bar for a mower or reaper, 
we would use a stone with a double beveled face 
ground purposely for this work, as shown in fig. 3. 
The bar would be clamped in the frame by using 
a piece of stout inch-board and placing the bar be- 
yv/VAr^<w^<<^v%-% <4^ 
Fig. 1. — FBAME FOR HOLDING TOOLS. 
in such a manner that it will be ground to the 
proper angle, and meanwhile is held rigidly and 
immovable to the surface of the stone. It is im- 
possible to do this by hand without some help. 
When the operator must turn the stone himself, 
his case is hopeless, unless he can have some me- 
chanical aid. Such aid may be secured by the help 
of the simple device here illustrated, which is shown 
separately in fig. 1. It is a frame of wood fur- 
nished with clamps of light half-round or flat bar 
iron, which are tightened by nuts or thumb screws 
at the back. The tool to be ground is fixed firmly 
in the clamps. The frame is pivoted by the arms 
to the grind-stone frame by means of movable pins. 
There are several pin-holes by the use of which the 
tiKiNlU>(.i MOWEE-KSIFE. 
tween this and the frame, and screwing the clamp 
tightly. To sustain the end of the bar steadily, 
a support should be used, consisting of a sliding- 
rod with a cross-bar at the top, which may be fixed 
by a wedge at the proper hight for use. If a scythe 
is to be ground, the frame may be fixed so as to 
form a rest upon which the tool maybe steadied, 
also when gi-inding broad tools, as the knives of 
planing machines or edgers for shingle machines, it 
may be fixed in the same manner. By changing tlie 
manner of using the device or adding to it in this 
way, it may be made very serviceable. 
Water-Trough for Stables. 
Where water is supplied to the stable by pipes to 
every stall, the arrangement shown in the accom- 
panying engraving wUl be found very convenient. 
The illustra-i: 
tion speaks 
for itself, so 
that but little 
description is 
needed. The 
trough may 
be of wood, 
although cast 
iron, enamel- 
led inside, is 
preferable. The water is let in and discharged 
by means of a key tap, the key being made to fit 
every tap in the stable, There can thus be no 
WATEB-TBOUGH. 
