AMERICAN AGRICULTURIST. 
35 
universal genius, and there are no impossi¬ 
bilities to him. This training, so far as the 
cultivation of the man himself is concerned, 
is preferable to the English method. It 
takes both the mind and the sinews, and 
makes men versatile in character, and apt 
at all kinds of labor they may have occa¬ 
sion to perform in after life. But so far as 
the profit of the labors of the farm is con¬ 
cerned, we have no doubt that a division of 
labor would be a great advantage on very 
many farms. 
Almost every thing can be manufactured 
more economically upon a large scale than 
upon a small one, and a better article can 
be made at the same time. We think the 
time has come when farmers should begin 
to study this matter in this country. We 
notice some essays in the right direction, 
which may be taken as examples of a re¬ 
form that is practicable in almost every 
neighborhood, in a single department of 
farm labor 
There is a great cheese factory in opera¬ 
tion in Trumbull county, Ohio. The pro¬ 
prietor does not keep the cows from which 
his cheese is made, but contracts with all 
the farmers within eight or ten miles, to fur¬ 
nish the curd from their cows at prices which 
net them a larger amount than if they manu¬ 
factured it into cheese themselves. He usu¬ 
ally pays about four and a half cents a pound 
for it. He keeps six or eight teams employed 
in collecting the curd from the neighboring 
farmers, some two hundred in number. Two 
rooms are occupied for curing the cheese, 
capable of holding three hundred and fifty 
tons. In these rooms the services of three 
men are constantly required. When ready 
for sale, the cheese is principally put up in 
tin boxes for the California and Australia 
markets. About two hundred tons of cheese 
have been manufactured the past season. 
In Goshen, Connecticut, the pine apple 
cheese is manufactured upon a similar plan. 
It is so called from the shape in which it is 
put up. Though it is made in some private 
establishments, Deacon S. M. Norton & Son 
have for several years purchased the curd 
of their neighbors, and made up the cheese 
in large quantities. The mold on which it 
is pressed is smooth on the inside, and the 
markings upon the cheese are made by sus¬ 
pending them in nets while soft. The curd 
is kept one day before it is made up, and on 
Tuesday they make from the curd of Sunday 
and Monday, sometimes making a hundred 
cheeses in a day. The average amount of 
cheese made from a cow in a season is not 
far from three hundred pounds. The cheeses 
weigh about six pounds each, and they make 
about twelve thousand annually. The influ¬ 
ence of this pursuit of a single department 
of farming, as practiced in this place, is 
highly favorable to the pecuniary interests 
of those who follow it, as the large number 
of thriving, independent farmers testifies. 
We give these instances as examples of 
what may be done by a division of labor in 
a single department of husbandry. Here 
the offices accustomed to be performed by 
a single farmer’s family is divided up into 
several departments. In the case of Trum¬ 
bull county, two hundred farmers’ families 
are relieved from a great part of the trouble 
of cheese-making. They have nothing to 
do but to run up the curd. A few men col¬ 
lect the curd; a few more press and cure 
the cheese, making that their whole busi¬ 
ness through the season. Thus the labor of 
two hundred dairy maids is saved in these 
families, and the farmers get better pay for 
their cheese than they would if they made 
it themselves. 
There can be no doubt that the public who 
eat cheese are served with a much better 
article than they would be under the old 
system. A man doing nothing but making 
cheese can do every thing by rule, and can 
turn out an article of uniform quality, and 
get for it a uniform price. With most dairy 
maids laboring under the common disadvan¬ 
tages of a private dairy establishment, a 
cheese of uniform quality is impossible. 
Of course it is difficult to get up a name for 
a first rate article, and to get the highest 
prices. 
We see no good reason why the labor of 
butter-making might not be divided in a sim¬ 
ilar way, and with like advantage to pro¬ 
ducers and consumers of the article. The 
cream might be as easily collected from a 
large farming district; indeed, more easily, 
for it would be only about half the bulk of 
the curd made from the same quantity of 
milk. In the manufacture of butter, almost 
every thing depends upon fresh cream and 
the manipulations of the butter, the work¬ 
ing, salting and packing. Could this be done 
by a uniform process, and a first rate article 
be turned out, what an immense saving it. 
would be to the producers. In no article of 
farm produce is there a greater loss from 
bad management than in this. Hundreds of 
tons are every year sold at half price, or 
even for soap fat, because spoiled in the man¬ 
ufacture. 
There are other departments ot farm 
labor that admit of division, which will 
occur to most men upon reflection. The 
threshing of grain is already a separate de¬ 
partment in many of the States, and a single 
threshing machine does up this work upon 
fifty to a hundred farms. The mowing upon 
a smaller scale might also be divided. We 
throw out these hints for the benefit of our 
readers, and trust it will start them upon 
some trains of reflection profitable to them¬ 
selves and to the farming interest. In case 
a butter factory is started upon our plan, we 
shall of course expect a tub of A No. 1 to 
be directed to this office for inspection. We 
are judges of a good article. 
APPLE BREAD. 
Apples are so scarce and high this year, that it 
will hardly pay to use them for any purpose, ex¬ 
cept as an occasional luxury. In some parts of the 
country, however, tnere is the usual abundance, 
and they may be used as in France, where a light 
pleasant bread is made by a mixture of apples and 
flour, in'the proportion ot one of the former to two 
of the latter. The usual quantity of yeast is em¬ 
ployed as in making common bread, and is beaten 
with flour and warm pulp of the apples after they 
have been boiled, and the dough is then consider¬ 
ed as set ; it is then put into a proper vessel, and 
allowed to rise for eight or twelve hours, and then 
baked in long loaves. Very little water is requi¬ 
site ; none, generally, if the apples are very 
fresh. 
For the American Agriculturist . 
SAVE THE CHAFE. 
The chaff of Mediterranean Wheat, (and prob¬ 
ably of other kinds ot wheat,) when mixed with 
ground feed, is as good for horses, if not more 
healthful, than cut hay or cut straw. When hay 
is $20 per ton, and straw commands a high price 
in the market, the saving of either is a matter 
well worthy the attention of the economical farm¬ 
er. Oats chaff will be readily eaten by cows, 
either by itself or mixed with their feed. One 
of my neighbors tells me that he always 
makes this use of his buckwheat chaff. Clover 
chaff, mixed with corn meal, is excellent for cat¬ 
tle, especially for milch cows. When given to 
cows it should first be scalded with water boiling 
hot, then mix in corn meal in such quantity as you 
see fit, and temper with cold water, making a 
thick swill. Cows so fed twice a day in winter, 
will give twice as much milk, and need a less 
quantity of other nutrieious fodder to keep them 
in good order. The same use can profitably be 
made of clover heads which drop out from among 
the hay, and are scattered about the stable or 
hay-house. Besides the direct gain in the article 
of fodder, by making a judicious use of chaff, the 
manure procured in this way will yield a richer 
return from the soil, than the manure made from 
chaff thrown directly into the barn-yard to rot. 
Care should be taken that there be no must in 
any of your chaff. Every farmer knows, or should 
know, that anything musty, even grain, is highly 
injurious to stock. Mercer. 
A SUBSTIT UTE FO R HONEY. 
Winter Cherry—Physalis Peruviana. 
To the Editor of the American A omcultun.it: 
As there appears to be a desire with many to 
introduce new plants as substitues for those long 
known and cultivated, allow' me, through your 
useful paper, to recommend a substitute for honey. 
Most people consider honey a great luxury, and 
if we are to credit history this has lor.g been so, 
for in the early ages, when they wished to give 
the highest recommendation to a country, they 
said “it flou’ed with milk and honeys As we 
often use a substitute for milk, why not have one 
for honey \ Since the genuine article has become 
so scarce, I will recommend an article, which by- 
taste, very few would be able to distinguish. 
The fruit of the Physalis Peruviana, or Winter 
Cherry, when preserved with an equal quantity of 
white sugar, will be found equal to the finest hon¬ 
ey for eating with biscuit and butter, and not read¬ 
ily distinguished by taste. 
This plant, which is an annual of easiest cul¬ 
ture, grows about two or three feet high, branch¬ 
ing pubescenr, leaves entire, fruit axillary, about 
the size of a Catawba grape, enclosed in an infla¬ 
ted calyx or bladder, from which it takes its gen¬ 
eric name. It ripens in September, and falls to the 
ground when ripe, when it may be gathered 
w-eighed, put into a vessel with a little w-ater and 
sugar, and boiled until the fruit becomes soft. 
The remaining part of the sugar is then to be ad¬ 
ded, and the boiling continued until of the desired 
consistency, when it may be put in jars for use. 
When once introduced into a garden, there is 
no fear of losing it, as it will, like the tomato, 
grow readily from seed dropped in the fall ; but 
those w-ho w-ould have the greatest quantity of 
fruit from a few plants, would do well to start 
them in a hot bed. N. Goodsell. 
New Haven. Jan. 2, 1857. 
