266 
AMERICAN AGRICULTURIST. 
where the pastures have been pastures for a whole 
generation; many of them are unnecessarily 
Targe, and parts of them might be tilled and 
cropped to good advantage. If they weie en¬ 
riched and cleaned by good tillage, they would 
maintain twice the number of cattle, or half of 
the land could be devoted to hay, grain, or root 
crops. 
Some pastures are wasted by allowing cattle to 
roam indiscriminately over the whole surface. 
The consequence of this management is, that they 
stroll restlessly from one side of the land to the 
other, cropping a little here and there, and tread¬ 
ing down and soiling what they do not eat. If the 
pastures were divided into several distinct lots, 
and the stock confined in one portion until the 
grass was eaten off close, it would be all the bet¬ 
ter both for the pasture and the stock. If some 
parts are wetter than others, they should be kept 
in reserve for dry weather, and the drier soils be 
pastured earliest. Late in the Fall, perhaps, the 
bars may be let down, and a free range be al¬ 
lowed from one end to the other. 
It is a mooted point among agriculturists, 
whether shade-trees should be allowed in pas¬ 
tures. Some driving farmers cut them all down 
at one fell swoop, declaring that cattle have no 
business to waste their precious time in lying 
down at noon in Summer: they ought to be up 
and stuffing themselves and taking on fat! We 
question the expediency of this inhuman treat¬ 
ment. But even if it were true that cattle fat¬ 
ten a little quicker in treeless pastures, we 
would by no means advise to strip the land of its 
leafy honors. Large, well-shaped, vigorous elms 
and maples scattered here and there over a farm 
add very much to its beauty and its worth. That 
man takes a very low view of life who would 
sacrifice everything to his greed of gain. 
-■»_.--*-0-- 
Hints on Milking’. 
The majority of our readers need no instruc¬ 
tion on this subject; and our hints are intended 
only for beginners. There are always some such. 
Squeezing fluid from a cow’s udder is not all 
that is meant by good milking. The work should 
be so done that it will be pleasant to the animal 
and she will yield the greatest amount of milk. 
By all means, at all times, let the cow be treat¬ 
ed kindly. Do not approach her with a loud and 
harsh voice, with a rough knock from the milk¬ 
ing stool, or a kick. And in commencing to milk, 
do not jerk the teats, or pinch them with the fin¬ 
der nails. A cow should be handled so gently 
that she will welcome the milker’s coming, by 
certain unmistakable signs of pleasure. She 
will hardly need the word “hoist,” (commonly 
“ hyst ,”) but will at once set back her hind leg 
for his accommodation. A cow that would hold 
up her milk to a rough-handed milker, will at once 
give down all she has to spare, to one who treats 
her kindly. Your cow kicks, does she 1 Well, 
we are sorry, but “ kicking back ” won't cure her, 
nor will any sort of rough treatment improve 
her manners. Keep your patience, and you may 
be sure that the oil of kindness will mollify her 
temper, and take the kinks and the kicks out of 
her legs. 
Again ; good milking involves cleanliness on 
the part of the milker. During the Summer, 
while the cow lies in a clean pasture, her bag will 
ordinarily be kept neat enough of itself. But in 
Winter, or whenever she is stabled, her udder 
will need to be washed before every milking. 
This practice will do much to promote the health 
and comfort of the cow and the value of the milk. 
The black sediment, which every milk-buyer finds 
at the bottom of his pail or bowl, is nothing less 
than minute particles of dirt and manure brushed 
off from the cow’s bag and belly during milking. 
This ought to be prevented ; and it may be by a 
little care, and especially by washing the bag. 
Milking should be done as quickly as possible. 
Any long dawdling, and gossipping with other 
milkmen during the operation, is tiresome to the 
cow, and should be avoided. Strip the teats 
clean, and do it as quickly as may consist with 
kind treatment. 
We purchased a beautiful Devon cow last Spring 
valued at $100, and if she had had no “ tricks,” 
she would have been worth the money, for in ad¬ 
dition to a good yield of very rich milk, her build, 
color, head, eyes, and horns, are as near perfec¬ 
tion of beauty in a cow, as we could expect to 
find—we bought her as much for her looks as for 
her milk. For a w’eek or two everything went 
well, but we soon found that her looks did not 
belie her—“ she knew a thing or two.” When 
not treated exactly as she seemed to think right, 
you might whistle for milk—you couldn’t get it by 
tugging at her teats. We, however, soon com¬ 
promised the matter with her. She had been ac¬ 
customed to be milked by a woman, and to have 
a “mess” to busy herself with while undergoing 
the operation of being stripped. W r e gratified her 
in these respects. The milking was accompanied 
by an occasional gentle but quick elevation of the 
whole bag, with the hands, in imitation of the 
“bunting” of a calf. These means, and the gentle 
kind treatment referred to above, have been suc¬ 
cessful, and now she seldom attempts to hold up 
her milk. 
Written for the American Agriculturist.—Prize Articles. 
The Dairy — IX. 
cheese making. [Continued from p. 238.) 
Having got our cheeses out of the press, and on 
to the shelves in the storage room, which should 
be up stairs, in a well ventilated, sun-warmed 
room—plastered, whitewashed, clean and sweet, 
yet kept dark—their daily care, turning, and rub¬ 
bing are now to be attended to, in the process of 
their curing. The unguent, oil, or butter, for coat¬ 
ing over the cheese after leaving the press, is 
best made of whey-cream, which rises in small 
quantity from the whey set apart for the purpose 
after being drawn from the curd. After setting a 
few hours it is skimmed like cream from milk, 
and churned, or stirred into butter, and set away 
for cheese-rubbing. Where whey butter can not 
for any reason be made, common fresh butter, or 
a mixture of fresh butter and lard may be used, 
and in hot weather a sprinkling of cayenne pep¬ 
per may be added and worked in to prevent the 
flies from resting upon it. A little beeswax ad¬ 
ded, hardens the mixture, and is better for the 
hot season of the year. 
Every day, for the first few days after laying on 
the shelf, the cheese must be turned, and smear¬ 
ed with the butter or grease, thoroughly rubbed 
on with the hand, or a soft cloth. Every check, or 
crack in the cheese must be examined and filled, 
so that no fly can deposit an egg. In a few days 
the rind will acquire sufficient hardness to resist 
the tendency to crack, provided the bandaging 
previously described be sufficiently well done. 
As the rind increases in hardness, the daily turn¬ 
ing and rubbing may be discontinued, and thrice 
or twice a week will answer the purpose ; but 
continuous vigilance must be exercised in watch¬ 
ing its condition until marketed. 
In this connection we add that many dairymen 
when first putting the cheese on to the shelf mix 
their grease with anotta, which gives it a rich 
outside coloring—a favorite appearance in some 
cheese markets. And to this we have no objec¬ 
tion ; but the mixture of anotta with the curd in 
running the cheese together, is an abomination to 
a really good cheese, no matter how preferable 
such coloring may be to the eye of the consumer. 
Anotta, in itself, gives no good flavor ; it is used 
only for its coloring properties, and since the 
common anotta of commerce is a vile com¬ 
pound of poisonous drugs and other colored 
trash added to a small modicum of the pure arti¬ 
cle (very costly in its purity) it is altogether 
better out of a cheese than in it. Therefore we 
would never use it but for outside coloring, and it 
s not material for that. 
The proper temperature for the cheese curing- 
room is 75° to 80°. If it fall below the former 
for any number of days, stove heat should be ad¬ 
ded to make it that, until the cheese is sufficient¬ 
ly cured for good keeping. 
As to the best time for marketing cheese, the 
dairyman must be the judge. Cheesebuyers are 
always threading the dairy districts, and every 
good cheese maker is sure to be waited upon by 
them at an early day, if he have not contracted 
the sale of his cheese in advance. As a rule, 
however, it should be turned off within three 
months after making, or, at the furthest, at the 
end of the season, as the shrinkage in weight, and 
the risks in keeping it in marketable condition, 
will scarcely pay for the usual advance in price. 
Yet, when not too far from market, a few choice 
old cheeses frequently pay well to remain on hand 
for a favorite customer, or an extraordinary oc¬ 
casion, when they are sure to pay a liberal profit. 
The quality of the article chiefly governs the pol¬ 
icy of keeping cheese over the season. 
FANCY CHEESES. 
These are of different kinds in shape, and fla¬ 
vor, and chiefly made for foreign markets. They 
are usually small in size, and made in large dai¬ 
ries from the aggregate curds of a wide neigh¬ 
borhood where the curds are run up separately 
on each farm, and brought in to the manufactory 
where they are mixed, worked up, and finished 
off'into the separate molds, or forms of cheese 
for market. A popular and favorite variety of 
these is 
The Pine Apple Cheese.— The composition of 
this is not usually different from the common dai¬ 
ry cheese already described. After the proper 
preparation of the curd, it is put into molds of the 
requisite form and size, and a press, or screw ap¬ 
plied at the top to extract the whey which passes 
out at the small end. When the cheese has ac¬ 
quired sufficient consistence to be liberated, the 
outside is moistened with warm water, the net¬ 
ting, which marks it, is tightly drawn over, and 
the screw, or press, again applied, giving it its last 
and finishing shape and appearance. Their fu¬ 
ture treatment is the same as with the common 
cheeses, only that they are set upright on the butt 
end in hollowed or scolloped beds on the shelf. 
Their weight is usually from six to eight pounds 
each. Another portable and favorite article for 
shipping purposes is the 
Small Box Cheese —made in the same way, but 
pressed in strong tin hoops to about ten pounds 
weight, and cured as usual. 
Swiss Cheese —is made by adding a larger quan¬ 
tity of rennet than usual—half more, or perhaps 
double the usual average—so as to give the curd 
a puffy consistence, and scalding it at a temper¬ 
ature of 120° instead of 100° to 104°, as with 
common cheese; and after pressing, immerse it 
in cold spring or well water for five or six hours. 
The curd is not salted when running up, as with 
