Missouri Garden 
George Engelmann Papers 
should be churned every day, the butter thoroughly worked, and the 
dairy kept perfectly clean. 
Cheese factories in England. — The manufacture of cheese by the 
factory system is an American idea, and until recently has been exclus- 
ively an American enterprise. During 1870 the system was introduced 
into England, and two factories were established in Derbyshire. No 
Englishman was found to possess sufficient experience to manage them, 
and two Americans, named Schermerhorn, were engaged to perform this 
service. Both factories are now in successful operation. 
Koumiss.— This is the name of an article of food recently introduced 
into England from Germany. It is of Tartar origin, and in its original 
form is made by fermenting mare’s milk and agitating it during the pro- 
cess. Cow’s milk is used as a substitute. The result of the treatment 
is a mixture of alcohol, carbonic acid, lactic acid, and finely divided 
caseine and butter, with the residue of the sugar and salts of the milk, 
in taste resembling a mixture of champagne and cream, and supposed, 
as the Tartars are very athletic, to> be conducive to health a,m\ a pre- 
ventive of phthisis. 
Preservation offruits and vegetables. — An invention of Mr. 
Buchanan for preserving fruits and vegetables is attracting some atten- 
tion in England. The moisture is expelled by a cold dry process, instead 
of the former modes of desiccation by heat. It is said to preserve vege- 
tables and fruits in a much more perfect and palatable state than the 
