134 
THE SOUTHERN CULTIVATOR. 
the spring, the suckers which are thrown up to 
torm the bearing plants of the next season, will 
be much stronger. 
Pruning.— ThQ raspberry can hardly be said 
to need pruning in the common acceptation ol 
that term. All that is required is to shorten the 
most vigorous bearing stems, and to cut away 
the old wood after it has produced its Iruit. The 
second summer after planting, the plants will 
throw up a quantity ot suckers; if numerous 
and small, four or five of the best should be 
left their entire length ; if large and strong, they 
should be shortened to four or five feel, and the 
superfluous ones rooted up, unless wanted to 
form new plantations. 
General Remarks.— A& the raspberry is a rapid 
grower, after it once takes hold of the soil, quan- 
tities of suckers will spring up, which, in the 
course of lour or five years, will weaken the 
plants. On this account new plantations should 
be made every fifth or sixth year, and the soil 
trenched and renewed by the application of the 
compost already mentioned. 
The raspberry is rarely attacked by insects. 
We are not aware that we have ever been trou- 
bled with any during our cultivation of this 
fruit, for upwards of fifteen years. On this ac- 
count, it requires very little care at the hands of 
the cultivator. As a market fruit it is particu- 
larly worthy of attention, requiring less care 
than the strawberry, easier picked, and the finer 
sorts commanding a good price. 
The following is a list of the best kinds now 
cultivated. A few of them are new, and, as 
yet, not very extensively known. The kinds 
we would recommend are the white and red 
Antwerp, and the Franconia; lor larger gar- 
dens, all the others may be added, which will af- 
ford a great variety, and a succession of fruit. 
The names, with the exception ol the three last, 
are according to the London Horticultural So- 
ciety’s Catalogue. 
Description of the Different Varieties. 
Red Antwerp.— Ol fine size, excellent flavor, 
and productive; one of the best. 
Yellow Antwerp, — Syn. White Antwerp. Simi- 
lar to the last, except in the color of the ber- 
ries; a delicious fruit, but does not bear car- 
riage well. 
Barnet. — Syn. Cornwall’s Prolific. A fine, 
large, red'fruit, productive and excellent, but 
does not bear carriage well. 
Common Red — Syn. Old red. The old kind of 
the garden. An indifferent bearer, and of in- 
ferior quality. 
Double Bearing. — Syn. Perpetual bearing. 
Said to be a good and productive kind, having 
the merit ol producing one crop in July, and 
another in September. 
Franconia. — Syn. Seedling Grape. One of 
the most productive and finest kinds cultiva- 
ted around Boston. Fruit red, large, and 
handsome. The origin of this sort is un- 
known. It was originally received from Vil- 
morin, of Paris, by S. G. Perkins, Esq., of 
Brookline. 
New Red Antwerp . — It promises to be, so far as 
we have tried it, a very fine variety, 
Cretan Red . — A fine variety, the fruit large and 
handsome, rather more tart than the Antwerp, 
and continues in bearing a long time, which 
renders it highly valuable. 
Besides the above eight sorts, the new Turkish 
Turban, Victoria, Brentford, Spring Grove, and 
the Ohio Ever-bearing, are recommended as 
very fine kinds. To those who have room, we 
would advise a trial ol them. 
[Since the above was written, a new variety of 
the Raspberry called the Fastolff has been intro- 
duced. It is highly extolled in England, but 
has not been tested in this country to any ex- 
tent, but roots are in much demand this spring.] 
Wash poe the HAiR.—The American Farm- 
er says a Joz. oil of burgamot put in a quart of 
uncolored N.E. rum, well shaken together in a 
glass vessel, and applied twice a day, is one ot 
the best washes erer applied to the human hair, 
and prevents its falling out. 
Cheeseology. 
During the hot part of the summer the farm- 
er’s wife will use the milk ol her cows in the 
manufacture of cheese. Now, although any- 
body can put a quantity of rennet into milk and 
change it to curd, and then, after separating this 
curd from the whey, give it a good squeezing, 
every one cannot do this in the right way to 
form first rate cheese. A friend who has charge 
ot a small dairy, asked us the other day to pub- 
lish some of the “ ways and means'’ of making 
good cheese. We therefore, out of pure good 
will to the ladies, re-publish our article on Che- 
shire cheese, and also throw the following hints 
in to bool, which wp. obtained from an old cheese 
maker in New York, and which have been pub- 
lished several times in different forms and places. 
He observes that the first step is to prepare 
the rennet properly, which is done by steeping 
it in water or sweet whey, which is preferable, 
and adding salt enough to keep it sweet. The 
quantity ol rennet used in a given quantity of 
milk, must be regulated by its strength. Some 
rennets are better than others, and therefore the 
strength of the liquor which a given quantity 
will make is uncertain. 
Put in enough to perfectly curdle the milk. 
Ifyou should put in too much the cheese will puff 
up full of holes and have an unpleasant taste. 
In hot weather, when milk will be likely to 
sour in the evening, it should be cooled down 
to from 45 to 55° of the common thermometer 
(Farenheii’s) which may be done by setting the 
pans in a cold place, or se;ting them in cold 
water. Or, if you have milk enough for large 
tubs, put in coolers or tin vessels full of cold 
water, so as to bring down the temperature of 
the milk. In the morning many skim off the 
cream which has risen, and put it by itself in a 
pan. You then prepare to set the milk, as it is 
called. Take some of the milk and heat it to 
blood heat, i. e. as warm as milk is when it 
comes from the cow, and pour the cream into it. 
There should be enough of this milk to liquify 
the cream. Then raise the whole of your last 
night’s milk, together with that of the morn- 
ing’s milk as it comes from the cow, and pour all 
together, that which has the cream with the rest. 
Then add the rennet and let it curdle, which 
it will do in about an hour. It may be consid- 
ered to be all curdled when it will admit of a 
slight pressure without breaking. 
While this is going on, some cream may rise 
to the top. Be careful and not let this escape 
with the whey, but skim it to one side of the 
tub, and put some curd on to it with a skimmer. 
And you must be very careful in breaking up, 
not to let too much, or, indeed, any of the cream 
or buttery particles become mixed and escape 
with the whey. Spread a coarse cloth or strain- 
er over the whole, and let the whey rise up 
through it, and dip off as much as you can easi- 
ly. Then remove the doth and break the curd 
again as fine as you can with a skimmer, and 
dip oflT the whey again carefully. 
Some of the first whey should be heated im- 
mediately after it is dipped off, and by the time 
the second whey is dipped off, the heated whey 
should be ready to scald the curd. Our inform- 
ant says that it should be heated to about 130°, 
a little more than half as hot as boiling water, 
and that two pailsfal were enough to scald the 
curd of forty pailsful of milk. 
As soon as you have dipped off the whey the 
second time, break up the curd again, and pour 
on the hot whey and thoroughly mix it, and break 
the curd up with the hand as fine as you can. 
Then cool it by pouring on cold whey. Then 
move it into a cheese basket, over which a cloth 
is spread, in which all the whey is worked out 
by squeezing the curd as clean as possible. 
Then put the curd into the cheese tub and 
salt it. Some add a teacuplul to every 15 lbs. 
of curd, but a better way is to salt it to suit the 
taste. The salt should be thoroughly mixed, 
for if this is not done some parts of the cheese 
will puff up and have a different taste. 
It is now ready for pressing, which should be 
faithfully done. Although there may be danger 
of pressing too much, there is more danger 
ot not pressing enough; and cheese not suffi- 
ciently pressed, will not keep well . — Maine Far- 
mer. 
Economy. 
From the Southern Planter. 
Perhaps the most marked trait in the charac- 
ter of the Southern farmer is the want of eco- 
nomy. Many reasons have been assigned for 
the depressed state of agriculture in the South. 
That our country enjoys the most unrivalled ad- 
vantages for the prosecution of agricultural pur- 
suits, is undenied and undeniable ; that the im- 
provements in this art have no. kept even pace 
with other departments ot science, is universal- 
ly admitted. The inquiring mind, which seeks 
for reasons for every fact, has been engaged in 
the explanation of this phenomenon. Some have 
declared that the light of science was w'aniing 
to the pursuit of agriculture; some have attri- 
buted the stationary character of this pursuit to 
the existence of a slave population, i5fcc. 
That the science of agriculture is in its na- 
ture one of the most complex and intricate, a 
little consideration must satisfy the most care- 
less observer; and the fact that a season is re- 
quired to test an experiment, proves, that expe- 
rience, which is the foundation ol true know- 
ledge, is more difficult of attainment in this than 
in any other art. But this is true of agriculture 
everywhere, and only accounts for the retarded 
progress ol the art w'hen considered in relation 
to the world generally. It has been a'sserted, 
however, that in the Southern part of the United 
States, the portion of the whole globe perhaps 
best adapted to the pursuit of agriculture, im- 
provement languishes most. Whilst we are 
not prepared to admit this charge to its fullest 
extent, we will confess that agricultural im- 
provements encounter peculiar difficulties in 
their progress through the Southern States ; not, 
as some imagine, for want of knowledge of the 
scientific discoveries in agriculture, lor they, 
we believe, in truth, are very few, and areas 
well known to the enlightened farmers of the 
South as to any portion of the Union. But the 
fact is, that amongst the highly favored, wr althy 
farmers of the South, a state of financial em- 
barrassment prevails, that offers an insuperable 
bar to agricultural improvement. It is notun- 
common to find a Southern farmer with real es- 
tate and negroes worth fifty thousand dollars, 
sadly embarrassed with a debt ol tw'enty thou- 
sand. Our Northern friends will wonder how a 
man with fifty thousand dollars’ worth of proper- 
ty can be seriously embarrassed with a debt of 
twenty thousand, but a Southern man will readi- 
ly understand the feelings and sentiments 
which make it so distasteful to part with that 
peculiar kind of property in which a large por- 
tion of his funds is vested. But unless he sell 
his slaves, the farmer cannot part with an acre 
ot ground, which is, in his opinion, hardly suffi- 
cient to keep them employed. Thus it is, that 
the debt is not only retained, but perhaps from 
the same cause from which it originated, it is 
increased, and to provide lor the interest alone, 
absorbs all the funds and much of the time of 
the improvident farmer. It were bootless to 
look to the origin of this state of things ; it could 
perhaps be traced to the fact of expensive habits 
derived from a wealthy ancestry, whilst the 
enormous profits that justified them fn former 
years, have altogether ceased in later times; for 
whilst there is no difficulty ir, expanding your 
expenses in prosperity, the contraction in ad- 
versity is not quite so easy. Be that as it may, 
the fact of a very general pecuniary embarrass- 
ment amongst even the wealthy portion of the 
agricultural community in the South, is not to 
be denied; and this circumstance alone, when 
fully considered, will be found sufficient to ac- 
count for the reta ded state of agricultural im- 
provement in the South. Money is the great 
lever with which the world is both raised and 
lowered. Suggest to a farmer a system of cul- 
tivation by which his exhausted fields may be 
rested and restored; he is fully aware of it, but 
he tells you that the corn from that field is levo- 
