VOLUME II. NO. 51. 
ROCHESTER, N. Y.-THURSMY, DECEMBER 18, 1851 
-j WHOLE NO. 103. 
MOORE'S RURAL NEW-YORKER: 
A WEEKLY HOME NEWSPAPER, 
Dasigneil for both Country and Town Residents 
CONDUCTED DY D. D. T. MOORE, 
ASSISTED BY 
J. H. BIXBY, !i. WETHER ELL, and IT. C. WHITE. 
Contributors and Correspondents: 
L. B. Langworthy, 
William Garbutt, 
S. P. Chapman, 
David Ei.y, 
Myron Adams, 
H. P. Norton, 
T. C. Peters, 
F. VV. Lay, 
T. E. W 8TM ORR, 
R. B. Warren, 
Aroiitbai.d Stone, 
11 Chester Dewey, i.t.. n., 
I M. M. Rodgers, k. d. 
j 1 .1. Clement, 
|| D. W. Ballou, Jr., 
R. O. Pardee, 
1. flll.DRETH, 
i Jas. 11. Watts, 
W. II. Bristol, 
Wm. T. Kennedy, 
S. Luther, 
L. I). Whiting. 
And numerous others—practical, scientific, and literary 
writers—whose names arc necessarily omitted. 
JFor Terms, &c., sec las' page. 
PROt'JllHSS AND lillPBOVEJIENT. 
DAIRY INTEREST OF NEW YORK.-No. 10. 
CHEESE MAKING. 
In speaking of the properties of milk, 
in a former article, we named casein, or 
cheesey matter as one of its constituents 
It is usually found in milk in the proportion 
of four and a half parts in a hundred.— 
Casein is a nitrogenous substance, and ac¬ 
cording to Prof. Johnston, is identical in 
chemical constitution with the tibrin of 
wheat, the legumen of the pea and bean, 
and the albumen of the egg, or vegetable 
substances. It is a white, flaky substance, 
nearly insoluble in water. 
To separate the casein from the milk, 
use is made of rennet, though the same 
thing may be effected by small quantities 
of acetic or hydrochloric acid, and if milk 
stand sufficiently long, the same effect will 
be produced by the formation of lactic acid 
from the milk sugar, as heretofore descri¬ 
bed. An analysis of the ash of milk dis¬ 
closes the presence of a small quantity of 
free soda, which being held in solution in 
the milk in its original state, keeps the 
casein likewise in solution. The addition of 
acids to the milk neutralizes the soda, and 
the curd at once forms, or falls down.— 
Rennet is not supposed to act as an acid, 
but as an agency for promoting the lactic 
acid in the milk, which there does its work. 
Milk is thus supposed to curdle by the ac¬ 
tion of its own acid. 
The preparation of rennet and the man¬ 
ner in which it is used, and the amount 
needed, are matters of the highest impor 
tance to dairymen. Formerly the rennet 
of swine, sheep, and beeves were in use, 
but we think the practice, for good reasons, 
has fallen into disuse. Calve’s rennets are 
preferred, and the best method for prepar¬ 
ing them seems to be stretching them on 
sticks so they will he of a single thickness, 
and dry quickly, salting them well. They 
should then be kept in a dry place, well 
aired, as moisture soon destroys their best 
properties. When needed for use, three or 
four of them should bo put in as many 
gallons of water blood warm, and left to 
soak twenty-four hours with frequent stir- 
ing. Strain off the liquor, salt it freely, 
skimming off all impurities. It should be 
thoroughly stirred before using. While 
this lasts, uniformity of strength may be 
relied on, and more certainty of good curd 
insured. The amount used should be grad¬ 
uated by the time it is desired to have the 
curd coming, the best dairymen differing in 
practice on this point, using from one to 
three teacups full. 
In order to better understand the pro¬ 
cess of cheese making, it will be necessary 
to describe a steaming apparatus which is 
much used in heating the milk. 
This consists of a cylindrical tube filled 
with water, placed in and making part of 
the top of a box stove, with the flue run¬ 
ning through the tube and connecting with 
the smoke pipe. This generates steam 
readily, and is supplied with the necessary 
try and stop cocks, also with two pipes, 
one leading to a tub in which water is heat¬ 
ed to supply the boiler, the other to a vat of 
wood partially filled with water into which 
is placed a tin vat to hold the milk. Some 
make use of Mott’s dairy stove, placing a 
tin tub inside of the kettle, beating the 
milk by boiling water in the kettle.— 
This method heats only a part of the milk, 
with which the mass is warmed to the de¬ 
gree desired. This may answer the pur¬ 
pose very well, but it is always preferable 
to warm the whole milk together stirring 
it frequently, as warming a small portion 
with which to warm the rest, is liable to 
overheat a part which injures the cheese. 
By whatever process heated, it should in¬ 
dicate 83 to 85 degress; at which point 
rennet enough should be added to bring 
the curd in 40 to 50 minutes. After the 
curd has come, the whole should be cut 
with a knife, or what is better, a curd cut¬ 
ter, into pieces about half an inch square, 
carefully stirred with the hand, and scalded 
with the whey to 100°. 
An experienced dairyman says:—“In 
raising the heat to scald the curd, it is not 
proper at all times to raise it to a given 
point with the same rapidity, because, some¬ 
times when the curd appears ready to scald 
a rapid increase of heat will soften instead 
of hardening it, owing to the rennet not 
having time to perform its office properly. 
At other times it may be necessary to raise 
heat speedily, in scalding, to keep pace 
with the effect of rennet, which is acceler¬ 
ated by the milk being nearly sour. The 
slower rennet acts upon curd the longer 
lime is required to raise and hold a scald¬ 
ing-heat, never exceeding one hundred de- 
grees, Fahrenheit, except to suppress a 
speedy action of rennet with sour milk; 
then an excess above blood heat will retard 
its operation and keep pace with its effect. 
The cheese-maker should bear in mind, that 
heat and rennet are the principal agents used, 
and success depends much upon their action 
being properly combined throughout.” 
An accurate thermometer is an indispen¬ 
sable implement in the dairy, for upon reg¬ 
ular, well matured system, and invariable 
rule and attention, must the dairyman in a 
great measure depend for success. Making 
cheese, indifferently or by guess, or what 
is the next worse method, with poor and 
inadequate dairy fixtures, has been a power¬ 
ful cause in determining the quality and 
consequently the price of much of our 
cheese. 
The tin vats, of which we have spoken, 
are so arranged that one end can be eleva- 
ted by means of a screw of wood, which 
allows the whey to pass off without disturb¬ 
ing the curd, or breaking it unnecessarily. 
After being well drained it should be salt¬ 
ed, stirring and mixing it with the hands 
gently so no unnecessary waste of the oily 
particles will take place. In salting cheese 
reference should be had to the age at which 
it is desired to send it to market. If salt¬ 
ed but little, a fermentation takes place 
earlier, and the cheese acquires a taste of 
age in a few months, when if more salt is 
used, the change will be retarded and the 
cheese will need many months to become 
ripe, and be ready for use. Too much salt 
makes cheese tough and hard. 
Experience will soon demonstrate to the 
observant dairyman the golden mean, not 
too little, and surely not too much, so that 
any rule we could give would be of little 
avail. Different shape, size, and quality of 
cheese are necessary to adapt them to dif¬ 
ferent markets. Of these, and other mat¬ 
ters of interest, we purpose to speak in fu¬ 
ture. + 
A NEW PROPERTY OF THE WHEAT PLANT. 
A new theory in the physiology of the 
wheat plant has been proposed, embracing 
a new fact in relation to its ability to send 
out new offsets from the kernel when deep 
planted, after the side or surface roots are ■ 
destroyed by frost, accident, or insects. An 
observing farmer of our acquaintance has 
come to that conclusion by finding that 
wheat which was plowed in, or even’deep¬ 
ly set with the grain drill, rccoverd in the 
spring, after having been completely win- : 
ter killed and blown away from its place of 
growth. 
So satisfied was he of the fact, that he 
this fall tried the experiment of plant¬ 
ing a certain number of grains at the re 
spective depths of 3, 4-, 5 and 6 inches, 
which after coming up, and getting three 
or four blades, he cut off, and a few days 
since exhibited to us, as he did some that 
were eaten off by the wire worm; which 
had a set of roots about the kernel, 
and had started a new and fresh sprout of 
half an inch in length, that apparently 
would increase, and next spring show itself 
above the surface. 
The examples shown us had two setts of 
radicles, or side roots, one at the kernel and 
one at the surface attached to a small bul¬ 
bous formed knob, and out of which grows 
the future stools or offsets. They were 
connected by a slender stem, which was 
the original 'plumule of the plant, and which 
was in some cases still green, and in those 
destroyed by tlie worm, dead; yet they all 
exhibited a fresh sprout at the kernel appa¬ 
rently but a few days old. 
It has long been said that wheat plowed 
in would stand the winter better than when 
sown broad cast; and it is asserted, and we 
believe admitted, that wheat sown by the 
drill is not near as much affected by frost, 
as when slightly covered by the ordinary 
process. 
Now if this tendency of wheat when 
sown deep to send out two sett of roots, 
and when the upper ones are destroyed to 
throw out a new sprout at the bottom ones 
from the kernels, is so, it is a discovery of 
the greatest importance — especially to this 
wheat growing region, where, as in all new 
countries, it is found that the cutting clown 
the forests, and clearing up the land, causes 
the winters to become more open and un¬ 
steady; and the increasing prevalence of 
insects would seem to indicate the necessi¬ 
ty of deep covering of the seed, to protect 
it against freezing out, or Other accidents, 
and ensure its coming again in the spring. 
There are several gang-plow cultivators 
for covering seed after it is sown broad 
cast, and another invented by Mr. Davi¬ 
son, of Greece, having four small plows 
with each a feed apparatus that sows and 
plows under, which is the very thing to test 
this theory, and if true to perform all that 
will be required. 
YVe should like to hear the opinions and 
experience of old wheat growers on this 
subject. We do not as yet assert these 
assumptions as facts, but all the indications 
that have been subjected to our view, give 
strong testimony of their correctness. 
This tendency of the wheat plant, would 
account for a circumstance that every one 
must occasionally have observed—a wheat 
field so apparently devoid of vitality as to 
be threatened with plowing up, revive and 
produce a very respectable crop. 
Dzainino and Ditching. —There are 
often periods during winter, when such 
work can be carried on; all such periods 
should be occupied in relieving your wet 
lands from water. 
The. effects of cold on Wins and Vinegar—On 
Seeds of Fruits and Trees—On certain Vege¬ 
tables — Peculiar effects on the Potato and 
Pumpkin—A valuable fact. 
Cold is supposed to be a negative prop¬ 
erty—the absence of heat—and the terms 
heat and cold are only relative, as compared 
with the sensations of animal heat; yet cold 
has some singular effects upon vegetable 
HEAT AND COLD, “ curled” and dry, as though sharply frost 
_ „ , ,, ~7 , ... n bitten. In a little while I found the tubers 
The effe.cts of cold on Wins and Vinegar-—On _ _ . 
Seeds of Fruits and Trees—On certain Vege- showing -discolorations under the skill. I lie 
tables—Peculiar effects on the Potato ami (Ji 3 ease continued to spread quite fast till 
Pumpkin—A valuable Jact. 1 , 
the 4th of September, when very hot dry 
Cold is suppo.-tu to iv. . t> g-L.c P ro P wea tl icr ensued, which checked its further 
erty—the absence of heat— and the terms , , 
J . , . , ravages almost entirely. My 2d held was 
heu and cold are only relauva as compared d fr(jm ^ 12dl tothe 15th of June. 
with the sensations of anim'd heat; yet cold 1 . c . , ,, , ,, 
J A part of it was manured with old stable 
has some singular effects noon vegetable T • r ,, , r , . 
k, , 1 _ & manure. In this field the blight was very 
matter and fluid compounds, jl be peculiar .. , , . . T 
. 1 , . 1 light, and the rot none to mention. It was 
properties of wines ana vinegar, are de- t , , , ... , , , r 
1 r * not attacked, however, till q few days belo’e 
stroyed by freezing, as are many other ar- , . 0 , 
. , J ° , „ , . . .. the hot days of beptember. 
tides. Many ot the seeds of.fruit and tor- . . 
, Of the different varieties which I raised, 
est trees, will not vegetate until they have 
undergone the Action of frost, while the tho black sufFered tbe most » the vi “* 
seeds of the locust and a variety of others, and the Meshannoc next. This rotted the 
will not grow the first year they are plant- most - Tl ' e lub< -“ r3 of the L,m S Maid or 
cd, notwithstanding (hoy are exposed to White Merino, suffered next to the MeAan- 
cold, unless they are scalded. All of these " oc - The Cape of Good Hope was not af- 
peculiarities may be owing to some mechan- fected at alb The Sardra,a or Ple5b <**» 
ical effect, rather than to any radical change wcr0 affiicted but “ !, 8 hll Y- ollhcr m the t0 P 
on the chemical decomposition or composi- or «**■ So wuh the 0ran S e - «“"><• Pu,lt 
A A TTY TA 1 I'k* 1 T.l in 1 » r • A 
the hot days of September. 
Of the different varieties which I raised, 
the black suffered the most in the vine, 
and the Meshannoc next. This rotted the 
most. The tubers of the Long Island or 
White Merino, suffered next to the Meshan¬ 
noc. The Cape of Good Hope was not af¬ 
fected at all. The Sardinia or Flesh Colors 
were affected but slightly, either in the top 
or root. So with the Orange, Round Pink 
turn of its constituents. Many vegetables Red Pink E Y« and Red Meri "°- As 
may be entirely frozen, and if the temper- !t was ’ " ot 0,10 in lhlrl S' of cr0 P ■' r <“ rG 
. ■ • i s , „„ i_affected. I commenced feeding them to 
ature is raised slowly under water, or even ® 
. • , . i i „ i „ j. hogs, so that I lost none. I boiled them, 
in an air-tight vessel, no change can be dis- .. . 
, . • , i ,i i • mixing a little bran, and added salt. The 
covered. A singular change takes place in ° ’ 
freezing the pumpkin. The saccharine prin- b «gs relished them much, throve fast and 
cipie is so developed, that the concentrated **P» W ut< * t0 the la8t - 
juice is a very fair molasses, and as such, What I have secured for winter and 
was extensively used during the revolution, spring use are of first quality, and look as 
The effect of both heat and cold upon the thou g h the y would kee P as wel1 as in thcir 
potato is altogether the most singular, and palmiest days. My soil, for the most part, 
we began this article-to mention this fact. 
The potato contains a great deal of body 
—of positive animal nutriment, composed, 
like the breadstuff's, of farina—starch and 
gluten, and a large portion of water. A 
potato, if frozen, and instantly put into cold 
water does not recover, but is totally changed 
this fact. ' w ’ as a sandy loam. Some of it was a clay 
loam. But I could observe no difference 
eal or body . .... 
, in the effects of the disease. It is some- 
composed, , „ 
starch and ^ lin g that yet baffles the scrutiny of man. 
. Scientific research will alone discover its 
water. A . 
it into cold cause and cure - Observations, carefully 
i , , and critically made, will aid in throwing 
wi'.hanwri J 1 o 
, , n ■ 1 is l>g'ht upon the matter, 
and becomes a liaccid sack ot unsavory, & 1 
gummy, matter, of a very disagreeable odor; I hear accounts, that in some parts of 
its original properties entirely changed and tbis re S ion > the rot was much rnore d ^truc- 
lost; but if while in the frozen state they tive than in m y °'' vn immediate ncighbor- 
are thrown one by one into water constant- hood. But as a whole, I believe the crop 
ly boiling, they are in no way affected, and a Addling one. t. e. w. 
J ° . , ,. , „ . Laphamville, Mich., Nov., 1851. 
are as edible as when first taken from the 
earth. This is an anomally in the action of 
cold, which may also be true when applied 
to other vegetables, of which we are not 
advised; but it is a fact worth knowing, as 
it may on some occasions meet the neces¬ 
sities of almost any family—especially in 
those tbit countries where cellars are diffi¬ 
cult of construction. . 
THE POTATO EOT. 
Mv own observations htive led me to be- 
ber of years I have, as opportunity has serv¬ 
ed me, looked diligently for the discovery 
of some insect or immediate apparent cause. driying in staples. The trees, of course, 
The season now pus.ed, I wavdiec t le ap over g row t ] ie staples and the wires, but 
pearance and progress of the “ blight” with . ° _ „„ , 
pearance and progress oi tne Diignt witn 
a cood deal of interest, and certain it is, 
there was no bug, insect or worm, either on 
the vine or within its substance, that could 
have injured the crop in the least. 
I could not this season plant my pota¬ 
toes till late—one field being planted in the 
TREE POSTS FOR WIRE FENCES. 
Eds. Rural: —Your correspondent, Mr. 
Laverick, has broached a subject of no 
little interest to experimenters, in his pro¬ 
posed plan of wire fence building. The 
use of shade or fruit trees instead of posts 
is not only feasible, but commendable, many 
persons having trees already of sufficient 
growth to which wires may be attached for 
this purpose. 
MY own ooservauons nave iea me 10 ue- Tq mo> thc uge of staplcs instead of 
lieve that theory the most leasonablo vvh»ch j 100 jj S screwcc j j n> c i oes no t seem objection- 
adopts atmospheric influence as the cause a ^] e . j IK ] eet i i think them to be preferred, 
or occasion of thc potato rot. I or a nam- j h avo tried them for several years in my 
fruit grounds, having three divisions made 
by attaching wires to peach trees, secured 
that is little injury to the tree, if any, and 
serves to make the wires more secure.— 
Three wires are sufficient for any stock 
usually kept on the farm, “except pigs.” 
Irondequoit. 
Sale of Siiort-IIorn Stock. — S. P. 
second and third days in June. The blight Chapman of Clockville has sold to M. D. 
appeared in cool damp weather about the Bailey, Esq., of that town, for $150, the 
middle of August, first in this field among bull calf from his two year old heifer, 
the black potatoes, and where the soil was “Duchess.” He is a splendid animal, as 
richest with manure. I noticed the disease the price he brought when less than live 
came in the cellular texture or substance months old most conclusively proves.— 
of the leaflets; first a little spot here and His pedigree is as follows: —White, calved 
another there, without regard to their po- June 3d, 1851, got by “ Fortune,” dam 
sition as terminal, or otherwise. Sometimes (Duchess) by Duke of Wellington 55, 
the position of the spots would be upon one (3054,) g. d. (Matilda) by W hue Jacuct, 
edge, then upon another, again at the base (5047,) gr. g. d. (Hart,) bred and imported 
or apex, or in the centre along the midrib, into America by the late Iuomas Hollis, 
spreading wherever it was, till the whole formerly of Blothe, England. This calf is 
substance was wasted and the leaf became ! named “ Grand Duke.” 
