VOLUME IV. NO. 30. 1 
ROCHESTER, N. ¥.-SATURDAY, JULY 23, 1853, 
MOORE’S RURAL NEW-YORKER: 
A QUARTO WEEKLY 
Agricultural) Literary and Family Newspaper 
CONDUCTED BY D. D. T. MOORE, 
WITH AM ABLE CORPS OF ASSISTANT EDITORS. 
Thk Rcral Nkw-Yorkkr is designed to be unique and 
beautiful in appearance, and unsurpassed in Value, Purity 
and Variety of Contents. Its conductors earnestly labor 
to make it a Reliable Guide on the important Practical Sub¬ 
jects connected with the business of those whoso interests 
it advocates. It embraces more Agricultural, Horticul¬ 
tural, Scientific, Mechanical, Literary and News Matter— 
interspersed with many appropriate and handsome engrav¬ 
ings— than any other paper published in this Country. 
nr For Terms, &c., see last page. 
Progress and Improvement, 
THE DAIRY-CHEESE MAYING. 
It has been but a fow years sinco the value 
of dairy products, especially Cheese, was of 
sufficient importance to claim more than a 
passing notico. A largo number of the good 
housewives of the land mado a few mode¬ 
rate sizod cheese, each in her own way, prin¬ 
cipally for home consumption,—though oc¬ 
casionally they bartered a fow with the near¬ 
est merchant for some of the necessaries or 
luxuries of life, not readily producablo at 
home. 
Finding it an easy matter to mako a few 
more than at first intended, some of the 
more wealthy farmers in the grazing dis¬ 
tricts came gradually to mako choeso with a 
view to its sale as » mattor of profit. Thus 
from a small boginning has the cheese busi¬ 
ness been constantly increasing until the 
annual production of the United States 
amounts to* some millions of pounds, and 
tho annual sales bring to the pockets of tho 
dairymen, in round numbers, some hundrods 
of thousand of dollars. 
Under an impetus liko this it becomes a 
matter of much moment to know how to 
render the choese dairy most profitable,— 
how to mako, from a given number of cows, 
tho largest amount of choeso suitable for 
market, and still maintain tho quality, so as 
to command tho highest price. It is hardly 
practicable to givo any specific directions 
which tho cheese makers can follow that 
would ensure uniformity in their produc¬ 
tion, as there are so many causes that can¬ 
not bo taken into the account almost certain 
to operate differently in so many diversified 
localities, and in tho hands of such a multi¬ 
tude of persons. 
At all times, howovor, tho selection of 
good cows may bo considered indispensable, 
as also tho furnishing of an abundanco of 
good fresh food, pure water, salt, and good 
care, which all cows roquiro. Clover has 
been used as food for dairy cows, though 
other grasses, such as Juno grass, rod top, 
and timothy, are proforablG. Soiling with 
corn fodder raisod by sowing corn broad¬ 
cast answers an excellent purpose during tho 
dry summer months when tho pasturo feed 
generally runs short. 
A good dairy houso, suitable utonsils, and 
othor conveniences facilitate operations very 
much, though a largo amount of very good 
cheese is mado whore many things that 
could be used with profit aro not included 
in the schedulo of dairy utensils and fixtures. 
For tho method of manufacture, in a dairy 
of modorato size, wo cannot probably do hot¬ 
ter than givo that furnished in tho statement 
made by Samuel A. Thurston and published 
in tho Transactions of tho Wisconsin State 
Agricultural Society for 1851. 
“ My usual modo is to take my evening’s 
and morning’s milk to make one cheese; the 
evening’s milk is strainod into a tub, and 
cooled to provent souring. This is dono by 
sotting a tin vessel into the tub, filled with 
cold water; this I usually do when I com¬ 
mence milking. If the weather is vory 
warm and sultry, tho wator will need to bo 
changed once and sometimes twice in tho 
course of tho evening; for unless all the 
animal heat is extracted, tho milk will bo 
sure to sour boforo morning. I take off the 
cream that rises, and put evoning’s and 1 
morning’s milk togethor. I put a quantity 
of now warm milk with the cream, stir it 
well togother, and put it in tho tub with the 
rest of my milk, tho curdling heat of which 
should bo about 90 degrees. I tlion put in 
a sufficient quantity of rennet to produce 
coagulation in from thirty to forty minutes; 
while tho curd is forming, it should bo let 
entirely alono. After the curd is complete 1 
ly formed, I cut it up with a cheese rake 
mado for that purpose; I then let it stand 
twenty or thirty minutes for the whey to' 
separato from tho curd ; I then proceed to 
break up tho curd, and this must bo done 
with tho utmost care, and especially if the 
curd comes soft. After I have gone through 
with it, and thoroughly stirred it in overy 
part, I then lot it stand and settlo ; a strainer 
is thrown over tho tub, and gently pressed 
down with tho hand into the whey, a portion 
of which is dipped off, and placed over the 
firo to heat; while this is heating, I work 
tho curd with my hands until it is as fino as 
wheat. After this process is gone through 
with, I commonco the scalding process by 
pouring on hot whoy; this should bo carried 
to about one hundred dogreos; tho curd 
should bo well stirred during tho time of 
scalding. When tho curd is sufficiently 
cooked so that it feels elastic, and will squeak 
when chewed between the front teeth, it is 
separated from the whoy to receive the salt; 
this is done by dipping it into a strainer over 
a sink. This may be done without its adher¬ 
ing in lumps, by stirring it in a small por¬ 
tion of cold whey until cooled to ninety or 
ninety-five degrees. Here great care should 
bo used, as much dopends upon the curds 
being in a proper state to rocoivo the salt. 
After the whey is sufficiently drained off I 
gait my. curd,.putting in a common teacup- 
full of salt to twonty pounds of choeso; 
alter it is well strained together, I put it into 
the press. 
My modo of pressing is to press light the 
first ton minutes; after that I turn the screw 
hard upon it. I press my choeso twenty- 
four hours, turning once in tho time. My 
opinion is, that wo cannot press too hard if 
tho cheese is properly manufactured. After 
the cheeso is taken from tho press it is im¬ 
mediately colored, and left to stand until 
dry, and then thoroughly groasod and band¬ 
aged. I am not in tho habit of using much 
grease ; after this a very little, occasionally, 
is sufficient. J find by turning my cheese 
every day, and rubbing them with tho hand, 
they become smoother upon the surface than 
they do by using moro grease. Oil is obtain¬ 
ed, for greasing clieose, from tho whey; 
after standing twenty-four hours, it is churn- 
od till separation takes placo liko butter, 
then molted over a slow firo until it turns 
to oil.’’ 
We shall hereafter give tho statements 
of those who koep a large number of cows, 
and whose cheese has obtained great celeb¬ 
rity in the market. Small dairies aro by no 
means to bo underrated as wo know many 
thrifty housewives whose small cheese has all 
tho richness and flavor of tho mammoth 
productions of the largost dairies. + 
ply, and also,afho best mode of application, 
but thought it less profitable than lime 
courso. Another farmer thought tho cost 
j t was scarcely repaid, taking every expenso 
into consideration. A Maryland farmer 
found much benefit from its uso. and states 
that tho increase in the crop corresponded 
jvith^the ‘amount of tho g-uano, up to 400 
lbs. J^bovo which point tho straw only was 
increased. Two Virginia farmers made ex- 
porirponts, and found tho’ increase to be 
about eight bushols per 100 lbs. on exhaust¬ 
ed land. Tho comparation cos,t and profit 
is nowhoro accurately stated. 
The samo Documont contains an articlo 
copied from an agricultural paper detailing 
fiTe vafuablo experiments made with this 
fertilizer in Rhode Island. In tho first it 
was applied to rye, and $7 worth of guano 
produced an increase of $14,50, ora gain of 
100 per cent*on the expense. Their experi- 
ments > wero made on grass, nearly doubling 
the product of tho samo. The fifth experi¬ 
ment was made on corn, with a most favor- 
ablo result. 
All unite in stating that the genuineness 
of tho guano and tho moisture or drouth of 
tho season have much to do - with its ^fleets. 
In very dry seasons but little benefit is 
pfound'Jrom its uso. 
- 1 _ 
A THEORY, AND REASONS THEREFOR. 
TEE PATENT OFFICE REPORT ON GUANO. 
Among the various queries contained in 
tho Agricultural circular of the Patent Of¬ 
fice, issued in tho Autumn of 1851, ono ro- 
latod to the application of guano to the 
wheat crop, and the results,—the gain in 
bushels for one hundred pounds of this ma¬ 
nure were particularly requested to bo re¬ 
ported. Having an hour, recently with no 
othor Agricultural Literature to occupy us, 
we looked over the portly volumo to seo 
how many, of over ono hundrod persons 
answering, would givo tho information do- 
sirod. But few of tho wholo numbor was 
acquainted with its use, and only in Dela¬ 
ware, Maryland and Virginia had much at¬ 
tention been given to this fertilizer. 
In tho first named State, a Sussox Co., 
farmer, who had used it for several years, 
thought that on poor land, 300 lbs. per acre, 
plowod in six inches doep, would incroaso tho 
crop about fifteen bushels. This ho con¬ 
sidered the most profitable quantity to ap- 
The following Theory, with. reasons for 
tho samo, I have adopted as a guide to prac¬ 
tice in cultivation, and desiro to have them 
mado public^ in order tp ascertain 'Whether 
thoro is any 'originality,in .them pr not,— 
and for another reason, which'is, if they 
possess any value, tfthors may.be benefited 
thereby. And if I find my claims admitted’ 
by silence or otherwise, I may apply to the 
National Government for compensation, 
proportionate to the value of tho discovery, 
or if foiled in that, along with Prof. Com¬ 
stock, ondoavor to make a fortune out of it 
some other way. 
That kind of cultivation, only, is useful, 
which results in assisting Nature in her ef¬ 
forts at production; and that kind is not, 
which results in retarding — but is useless, 
if not injurious; consequently, some knowl¬ 
edge of her laws, and modes of operation, 
(is necessary to make farming anything moro 
than hap-hazard guess-work, and running 
ninety-nine chances out of overy hundred 
of making a failure,) which can bo obtainod 
only in her own book, in forest and field, at 
her labors, in her work-shop, among her 
productions, to enablo tho cultivator to 
know what and liow to apply the necessary 
moans to eftect the desired end ; otherwise, 
his efforts will bo more liable to retard, than 
assist, bocause thero aro many ways to do 
things, and but one of the many right. 
First reason in Theory. — Nature places 
all seeds on tho surface, trusting to acci¬ 
dent for that covoring necessary to protect 
them from tho depredations of animals, and 
tho direct rays of tho sun, that kiln-drys 
and destroys germination. 
First item in Practice. —Assistance can bo 
rendered by applying that covering, which 
should bo barely sufficient for the purpose 
—more than that is injurious, retards ger¬ 
mination. 
Second Reason. —After germination, nur¬ 
ses aro sent out to forago for, and convey 
nourishment to the plant; spreading and 
extending as its wants increase, governed by 
instinctive laws and powers, in tho plant, 
thoy proceed diroctly to where the requisite 
varieties can be obtainod, some downwards 
for moisture, others horizontally noar the 
surface, for nourishment, distilled from de¬ 
caying vegetable matter, by tho action of 
tho olomonts, gases, ammonia, and atmos¬ 
pheric influences. 
Second item in Practice. —Remove all ob¬ 
structions to a froe passage for tho roots, 
all foreign vegetation, useless, sickly, feoblo 
plants, to propor distances, and noxious 
woods, that retard the growth of the cherish¬ 
ed plant, by stealing its sustenance, and fur¬ 
nish, and preserve all requisite varieties of 
nourishment in proper quantities. 
Third Reason. —In proparing the soil for 
the seed, I have not yot stuck the stake, or 
mado a point for a cortainty, whore tho 
maximum depth for loosening tho earth 
should terminate, for profit; it may be one 
foot, or two, or twonty, or to the center of 
the earth. Writers or doctors disagree.— 
Who will decide ? My reason and judg¬ 
ment say, betwoon ono and two feet, my ox- 
porienco is silent on tho subjoct. 
Third item in Practice. — Prepare a rich 
mellow soil, one foot deop, with no impervi¬ 
ous hard-pan sufficiently near to retain su¬ 
perfluous moisture, which would afford a 
free passage for tho roots to oxtend, and 
placo thomselvos in their natural position, 
whore they will be most sorvicablo to the 
plant. In after surface culture, in loosen¬ 
ing tho soil, removing weeds, &c., caution 
and caro must bo used, not to disturb or al¬ 
ter the position of the roots in relation of 
the surface, by adding or diminishing the 
quantity of earth over them. 
I would remark in relation to the third 
item, by way of explanation, (it being tho 
only one claiming originality, at least with 
myself.) that I have thought much and rea¬ 
soned long, and havo corao to the following 
conclusion: — That all plants possess tho 
power to placo their roots, if obstructed, in 
precisely the right position in the earth, 
where most useful in obtaining the various 
kinds of nourishment needful. That a root 
lying at a certain point from the surface, re¬ 
ceives a certain amount of solar and other 
atmospheric influences, necessary to the 
plant, and by adding or diminishing the 
quantity of earth over it, its position in re¬ 
lation to the surface is changed, thereby 
changing the influences conferred upon tho 
plant, through the root, retarding and in¬ 
juring, by depraving it of tho benefits ob¬ 
tained when in its natural position, without 
ivhich it must exist, until new roots aro sent 
out from tho main top root or fibers from 
othor roots, to rogain the original position. 
Marcellus, N. Y., July, 1853. S. G. 
I WHOLE NO. 186. 
STOCK AND DAIRY HUSBANDRY. 
BOLEY’S PATENT SCYTHE SNATH. 
Among the many inventions which have 
been sought out by ingenious mechanics, 
for the purpose of lightening the burdens 
of the toil-worn husbandman, the Snath in¬ 
vented by Mr. John Boley, Van Buron 
Centre, Onondaga Co., N. Y., is ono of the 
latest and most novel. Wo do not under¬ 
stand him as claiming patent upon tho 
stick, which is perfectly straight, but upon 
the nib, which, as will bo seen in the figure, 
differs from thoso in general uso. It is 
contended that tho peculiar crook and 
construction of the nib is an equivalent for 
all the crooks which are necessary in Lam- 
son’s or Clapp’s Snaths, and others in gen¬ 
eral use. The arrangement of this Snath 
and nibs is such as to enablo the laborer to 
stand much nearer his work, to strike much 
furtlior into the grass, and to gather and 
discharge the clips with more accuracy and 
a less comparative labor, than can be done 
with any other Snath. Those who have 
given them a thorough trial, wo understand, 
are loudest iu their praise. A grain cradle 
is, we think, constructed upon tho samo 
principle, working satisfactorily as far as 
it has beon tested. They aro certainly 
worth a trial. + 
Stock Husbandry, properly conducted, is now 
most profitable. The present prices of Li ve Stock, 
— (especially improved Horses, Cattle, Sheep] 
Swine, and Fowls,)—and Wool, Beef, Pork, But¬ 
ter, Cheese, efec., render breeding, grazing, dairy¬ 
ing, etc., highly renurnerative in almost every 
section of the Union. And the prospect is that 
the business will continue permanently lucrative 
though present rates should not be fully main¬ 
tained. The consumption of animal food has of 
ate greatly increased, and is very properly attract¬ 
ing attention to the science and profit of supply¬ 
ing the enhanced and increasing demand. Yet 
we do not apprehend the business will be overdone 
at least not for some years. The demand and 
consumption are not confined to any ono or a few 
localities, and the benefits of supplying the same 
will be participated in by stock and dairy farmers 
throughout the whole country. Our railroad and 
other facilities are now such that live stock, meats, 
and the products of the dairy, can b« easUy and 
cheaply transported to the great markets from al¬ 
most every section of our widely extended coun¬ 
try — rendering it certain that prices cannot long 
remain very high at one point and low at another. 
Hence, farmers remote from the great markets 
located where land and living arc cheap, can com¬ 
pete successfully with tho»e who have heretofore 
been most highly favored from their proximity to 
the seaboard and its principal markets. 
Those who compare present with former prices 
of agiicultural products, will readily perceive that 
the rearing ot good stock, grazing, and dairying, 
must prove, in all xavorable localities, the most 
profitable branches of farm husbandry. And now 
is the time for those who understand the business, 
or who can enter into it judiciously, to reap a rich 
reward for their skill, industry and attention._ 
But, profitable as it may prove to all (perhaps we 
should say the few) who know and pursue the 
light course, it is not the business for the ignorant, 
1 careless dr penny wise. To achieve success, the 
stock farmer must be well informed, skillful, at¬ 
tentive, and imbued with the spirit of improve¬ 
ment. He must know what he is doiug, or wishes 
to do, and study the best means of its accomplish¬ 
ment. If, for instance, lie is rearing horses, for 
sale or stock, he should study the laws of breeding, 
and ought to know on the start that, by proper 
foresight and a little extra expense, (for services 
of a superior sire,) an animal worth $150 or $200 
can be raised about as cheaply as one which will 
sell for only halt the sum first named. And the 
same is tme, to a greater or less extent, in breed¬ 
ing cattle, sheep, and swine, (fee. Tho man who 
manages most judiciously, who studies the busi¬ 
ness, and expends a fow dollars whenever necessary 
to secure improvement, will not only make the 
most money, but do it iu the most satisfactory 
manner to all concerned. 
And there is room for skill, and a certainty of 
receiving proper reward for its exercise, in‘the 
Dairy business. Why is it that the Butter pro¬ 
duced in certain Counties iu this State commands 
Horn 6 to 10 cents more per pound than that made 
in others, where the cows and pastures are, or may 
be, equally good ? The fault is not in the animals 
nor the soil, certainly. “ It is in the reputation,” 
you suggest. But pray how was that reputation 
acquired and sustained ? — Simply and only by 
intelligent and well directed skill and industry, 
and wise management The same result may 
be produced similar reputation acquired, and 
prices obtained — by adopting like management 
in other equally favorable localities. 
SALTING SHEEP. 
Salt, in my judgment, is indispensable to the 
health of sheep, particularly in the summer— and 
I know not a flock-master among the hundreds, 
nay, thousands with whom I am acquainted, who 
differs with me in this opinion. It is common to 
give it once a week while the sheep are at grass. 
It is still better to give them free access to salt at 
aU times, by keeping it in a covered box, open on 
on one side, like the following : 
A large hollow log, with holes cut along tho 
side for the insertion of the heads of the sheep, 
will make a respectable substitute. A sheep hav- 
ing free access to salt at all times, will never eat 
too much, and it will take its supply when and in 
what quantities Nature demands, instead of eat¬ 
ing voraciously at stated periods, as intermediate 
abstinence will stimulate it to do.— Randall. 
