AMERICAN AGRICULTURIST. 
205 
FAIRY, [696.] 
Calved in 1851 ; bred by George Shapland, of Oakford, (Eng.) ; imported by R. Linsley, in 1852. Sire, Baron, (4); grandsire, Bar¬ 
onet, (6) ; dam, Forester Cow, (735), by a Bull bred by Mr. Merson, and sold to Mr. Tremayne; grandam bred by Mr. Dee, by For¬ 
ester, (16.) The property of Linsley Brothers, West Meriden, Conn. This cow and her antecedents are very superior milkers. 
salt to one hundred pounds of curds, stirring 
well in. I always sift my salt before using 
it. It is now ready to be put into the hoop. 
Let it stand half an hour before pressing. 
Then press lightly at first, adding to the 
pressure to make it firm and solid. After 
pressing four or five hours, it should be turn¬ 
ed and closed ; then press till the next day’s 
cheese is ready for the hoop. 
I get my cheese into the hoop about noon, 
allowing half a day to make a cheese. If 
the weather is cold, the cheese should be 
set by a fire to cure, as it will grow bitter 
standing in a cold room. There is no need 
of greasing the outside of a cheese which is 
cased. Here in Vermont we use dairy-stoves 
for making cheese ; they are most conven¬ 
ient and save much labor. 
I will make a few remarks on preparing 
rennets for mild cheese. The rennet should 
be one year old, as it will fetch more cheese 
at that age. Dairying people here kill their 
calves at four days old ; drain out the whey 
from the curd, then add as much salt as there 
is curd ; put it back into the rennet, and put 
them into little bags made of cotton cloth, 
each one separate ; tie them tight and hang 
in a dry place to cure. The bag prevents in¬ 
sects working in the rennets and injuring 
them. When wanted for use, steep three 
rennets in two pails of cold water ten or 
twelve days; then strain it off into ajar and 
it is ready for use. Add salt enough to have 
it always in the bottom of your jar, as many 
people spoil a whole dairy by using rancid 
rennet.—Prairie Farmer. 
Scratching Pole. —It is related of the 
Rev. Sidney Smith that when on his farm, 
each cow and calf, and horse and pig, were 
in turn visited, and fed and patted, and all 
seemed to welcome him ; he cared for their 
comforts as he cared for the comforts of ev¬ 
ery living being around him. He used 
osry “lam for all cheap luxuries, even 
for animals; now all animals have a 
passion for scratching their backbones; 
they break down your gates and pal¬ 
ings to effect this. Look ! there is my 
universal scratcher, a sharp-edged pole, 
resting on a high and low post, adapted to 
every hight, from a horse to a lamb. Even 
the Edinburg Reviewer can take his turn; 
you have no idea how popular it is. I have 
not had a gate broken since I put it up. I 
have it in all my fields.” 
THREE DAILY MILKINGS DON'T PAY. 
There is no doubt, we think, that cows 
give more milk for being milked three times 
instead of twice a day. The fact has been 
frequently tested by experiment. So a cow 
milked once a day will give less than if 
milked twice, and may be ‘ dried off,’ by 
lengthening the period between the times of 
milking. Frequency and regularity are re¬ 
quired to get the maximum of which a cow 
is capable. Why three times a day is not 
the rule, is not that there would not be a 
larger flow of milk, but because, ordinarily, 
the increase would be counterbalanced by 
the trouble. To bring a cow from a distant 
pasture on a hot summer’s day, for the pur¬ 
pose, would probably not be advisable, but 
when she is readily at hand, it would be oth¬ 
erwise. As to the philosophy of the matter, 
it is the universal law of supply answering 
to demand. In the spiritual world, ‘ he that 
seeketh findeth ;’ in the natural, it is not oth¬ 
erwise. And in both, the supply is propor 
tioned to the urgency of the demand. The 
-mother offers a full breast to her suckling, 
and as his necessities compel him to ‘ seek’ 
his food there, the fountain never fails. 
When he begins to munch his crust, and 
by degrees seek less diligently his nour¬ 
ishment there, the supply gradually falls 
off, and finally ceases with the demand. 
There is ‘ philosophy in milking cows,’ as 
‘ there is reason in roasting eggs.’—Ameri¬ 
can Farmer. 
Cctum, ®vc!)avi>, ©rttbcit, $?c. 
L AWNS. 
There are thousands of miniature lawns in 
the front and rear of houses in this city and 
vicinity, varying in size from a few square 
feet to several acres, and yet, out of the whole 
of them, how rare it is to find a single one 
well kept. The greatest fault generally in 
the management, or rather, we should say 
mismanagement of lawns, is, they are not 
mowed sufficiently often. To make the grass 
grow thick and fine like fur on an animal, it 
should be cut at least as often as twice a 
month. In England they frequently cut their 
finest lawns once a week. 
It is better to mow a lawn in the afternoon 
or just before a shower, and as soon as cut, 
the grass should be carefully raked off, and 
the surface then rolled with an iron roller. 
Some always lightly sweep the lawn after 
mowing, and it occasionally requires scratch¬ 
ing over with the sharp teeth of an iron rake. 
We have known this done with good effect 
as often as twice a month. If any bare spot 
is then found, it should be sown with fresh 
seed raked in. It is a good plan also to 
water the lawn after mowing, with a solu¬ 
tion of guano water at the rate of one or 
two ounces to a gallon of water. A light 
top dressing of fine bone dust or ashes is 
very good, or a compost of well rotted ma¬ 
nure or muck—though these last are better 
for a late Autumn top dressing to remain on 
all winter; slops from the chamber or kitchen 
diluted and spread on are excellent. 
In preparing a lawn, the ground should be 
first trenched or plowed a foot and a half to 
two feet deep—three feet deep would be still 
better. This loosens the soil so that the 
roots of the grass can strike deep into the 
earth, and prevents its suffering in a drouth. 
We have known lawns thus prepared to re- 
