794 
December 2 
THE RURAL NEW-YORKER. 
ounces and are each packed in a separate box> of 
which 12 boxes make a shipping package. Prices are 
for De Isigny and Brie about 75 to 80 cents per box ; 
for Camemback. $2 ; Neufchatel is wrapped in tin foil, 
and 24 pieces weigh from five to six pounds per box.” 
“ Are there any other factories making these cheese 
in thi6 State ?” 
“Yes, there is one in Orange County and a small 
one near Syracuse. There is also a factory at Pots¬ 
dam, where a cheese known as 1 Royal brand Cafe’ is 
made. These go in half-pound glass jars, 12 in a case, 
and sell at 83 to S3.50 per case f. o. b. The market 
for this cheese, which is a fine one, is mostly found in 
the West. The othe r four brands of French cheese 
are also made at this factory. C. w. jennings 
HOW FANCY CHEESE IS MADE. 
GOOD WORK AT AX EXPERIMENT STATION. 
The Manufacture of Edam Cheese. 
The New York Experiment Station at Geneva did 
excellent service for the cheesemakers of the State 
when it conducted the experiments that are recorded 
in Bulletin 56, New Series. The pictures used this 
week are taken from that bulletin. They will serve 
to illustrate the article by Mr. .Jennings. As he points 
out, there is a growing demand for the smaller fancy 
cheese so much admired by many of our people. 
Probably there would be more money in many cheese 
factories if more of these little cheese were made in 
the place of some of the large Cheddars. At least 
there is a good field for investigation in this line, and 
we urge all cheesemakers who have not 
done 60 to send for this bulletin and study it. 
Governor Flower, in a message to the New 
York State Legislature, said : 
“Why should farmers cater to English 
tastes by exporting cheese at eight cents per 
pound when there is an abundant home mar¬ 
ket for fancy cheese bringing many times 
that price ? ” 
The station people seem to have taken that 
sentence as a text for this bulletin. As a 
matter of fact, in the year erding June 30, 
1892, we exported 82,100,221 pounds of 
cheese, valued at 87 676,657, while we im¬ 
ported 8 305,988 pounds, valued at 81,238,166 
or, in other words, we sold cheese at a little 
over 9 cents a pound and paid 15 cents a 
pound for what we bought. 
It is not proposed here to enter into details 
concerning the methods of making the cheese. 
It seems to us that in these days of dairy ^ 
schools and chances for obtaining a scien¬ 
tific education, any cheesemaker who wishes 
to improve can attend a short course at some agri¬ 
cultural college or obtain employment in some 
first-class factory. Let us merely see what these cheese 
are and how they differ from the ordinary Cheddars. 
A picture of Edam cheese is shown at Fig. 255. This 
is a sweet curd cheese made from partly skimmed 
milk. Edam cheese comes to market in the form of 
round, red balls weighing 3% to 4 pounds. Fresh, pure 
milk from which a part of tlie fat has been taken is 
used for this cheese. The curd is filled into the moulds 
shown at Fig. 256, and put under continual pressure of 
20 to 25 pounds for half an hour. Then it is removed, 
soaked in warm whey for two minutes, and then 
dressed or bandaged in ordinary cheese cloth, put back 
in the press mould, and put under a pressure of 60 to 
120 pounds for 6 to 12 hours. In dry salting, the cheese 
is put into the salt mould, Fig. 257, with a coating of 
fine salt surrounding it. This is done every day for 
five or six days, the cheese being turned over before 
being replaced in the mould. This is to give it uniform 
shape. In wet salting, the cheese is put into brine for 
seven or eight days and turned once a day. It is then 
wiped dry and put in the curing room. Once a day for 
the first month it is turned and rubbed with the bare 
hands, with the same process twice a week for the 
second month and once a week after that. After two 
months curing they may be prepared for market. They 
are smoothed and made of the proper shape and then 
colored by dipping in carmine dissolved in alcohol or 
ammonia. When dry, the outside of each cheese is 
rubbed with boiled linseed oil, after which the cheese 
is wrapped in tinfoil. As to the difference in the manu¬ 
facture of Edam and Cheddar cheese, the bulletin 
states: 
In making Cheddar cheese, the removal of moisture Is largely 
effected In the vat by the use of a higher temperature In healing the 
curd. In making Edam cheese, the removal of moisture depends 
nH re uren the fineness of cutting the curd and subsequent pressing. 
As we shall see later, the latter process is much less economical as 
regards loss cf milk constituents 
In making Cheddar cheese, more or less lactic acid Is formed ac¬ 
cording to special conditions; In making Edam cheese, every effort Is 
made to hasten the process at every stage and prevent the formation 
of lactic acid. In one case, we work to produce an acid curd; In the 
other, a curd as free as possible from acid. 
Making Gouda Cheese.— This is a sweet-curd cheese 
made from whole milk—usually from 10 to 12 pounds 
in weight. Tne shape is shown at Fig. 254. The best 
of fresh sweet milk is wanted. The milk is heated to 
88 to 90 degrees when the rennet is addei; the milk 
should be coagulated, ready for cutting, in 15 to 20 
minutes. The curd is cut a little finer than in the 
Cheddar process—to about the size of peas or wheat 
kernels. The curd, kept as near 100 degrees as possi¬ 
ble, is put into the mould shown at Fig. 258, and 
pressed for half an hour, when it is bandaged, put 
back and pressed again for an hour. The first bandage 
is then taken off and another one put od, after which 
the cheese is pressed for 12 hours. After 24 hours in 
the curing room, each cheese is rubbed all over with 
dry salt until the salt begins to dissolve, and this treat¬ 
ment is continued twice a day for 10 days. Each cheese 
is then carefully washed in warm water and dried. It 
is then sent to the curing room, turned once a day, 
and rubbed like Cheddars. The cheese ripens in two 
or three months. 
SOME PEOPLE GET RICH, SOME DON’T! 
I know a family of three hard-working people who 
keep a cow and buy butter from a neighbor who keeps 
another. When asked why it was that they didn’t 
make their own butter, they said that they used so 
much milk and cream in cooking that they couldn’t 
possibly do it. The family from which they buy butter 
al&o consists of tliree persons. They always have 
butter on the table, live well enough to look well and 
be able to do lots of hard work, and their cow is little, 
if any, better than the one belonging to the other 
family; yet they manage to sell three to five pounds of 
Press-Moulds and Cover Inside and Outside Appearance. 
Fig. 266. 
butter every week, besides some milk. On inquiry I R. 
learned that they use skim-milk chiefly in cooking, be d< 
and for coffee, tea, etc., they stir one tablespconful of skill 
cream in a creamer full of new milk and use that in- certa 
stead of pure cream, as the other parties do. They 
appear to be going through life as happy as clams, all 
the same. 
Another family keep 50 to 75 hens all the year round, f rom 
yet never have eggs to sell only when they are at the 
lowest price, while their neighbor keeps only 20 care 
to 25, and she sells eggs all winter at prices that ^ ^ 
count. Her hens roost in a small, snugly built 
and cleanly kept house, and have the run of a 10x20 N(1V(M1 
foot shed open to the south and well bedded with becen 
straw, out of which they dig their daily meal of wheat, janua 
oats and scraps. They have plenty of clean water to janua 
drink, and a pile of finely broken crockery, old plaster 
and gravel to grit their gizzards with, nice, secluded 
nests to lay in, and no fussy, useless cocks about, o^y March 
in spring. The other party keeps his hens and several karct 
cocks in a small, unclean building, with chinks in it Marct 
through which the wintry zephyrs whistle and drive 
the fine snow among the feathers of the shivering ^pru: 
birds. When snow lies deep on the landscape they May* 
stand on the perches and hold up first one foot and July 2 
then the other for exercise, and for feed they get corn septe' 
and oats pitched in among the dirt and droppings on 
the floor, while they slake their thirst with snow, and 
wait till spring for gravel. janua 
Two farmers live on opposite sides of the road, and 
while one is constantly adding improvements in the Marci 
way of fences, buildings, machinery and stock, to his May 2 
place, the other remains in statu quo. Both farms are j u iy l 
equally good, both men are equally industrious, and 
both families are equal in numbers. A buys sugar, Se P te ’ 
salt, soap, coffee, tea, kerosene, and the various prep¬ 
arations of cereals, etc., in unbroken packages and Tb 
round lots at wholesale prices. He buys coal enough and : 
in August or September to last a year, and hauls it time 
when the roads are good and he can draw a big load here 
ea'ily. B buys his groceries and necessaries in little Sept 
dabs and dribs, has them “ charged” and keeps himself the 
constantly in debt to the storekeeper. He buys coal etc., 
when he needs it, and is sometimes obliged to use recoi 
four horses to draw 15 bushels through the mud R. N 
and slush. He gets no more fonhis produce than does 
A, while he pays one-fourth to one-third more for all 
he buys. He makes almost as much money as A, but 
he gives a goodly portion of it to the retailer for the 
privilege of buying necessaries in small quantities. 
His reason for not buying in round lots as A does is 
because he fears that ‘ so much woidd lead to waste /” 
He is teaching his family domestic economy backward. 
Christian Co., Ill, FRED GRUNDY. 
HOW TO TREAT THE CARMAN POTATO. 
Much that is new and interesting will be written 
concerning this variety, for many extraordinary 
methods will be adopted in order to get the largest 
possible increase. The farmer will depend chiefly on 
rich soil and thorough culture ; the gardener will put 
his tuber in a hot-bed and take off two or three crops 
of sprouts as he would with a sweet potato ; the man 
with a greenhouse will go a step farther and take off 
cuttings, root them and pot them as if he were propa¬ 
gating a new and costly gf ranium. Others will mail 
their tubers to friends in Florida who will plant them 
in the winter and allow them to come to maturity in 
time to be sent North and planted in June. Whatever 
method is adopted the first thing will be to tee that 
the tuber is well preserved until planting time. This 
may be accomplished by putting it in a paper sack 
with some dry sand, and keeping it in a cool part of 
the cellar where it will not freeze. About half a rod 
of ground will be required, and if it could be spaded 
now, and then covered three inches deep with good 
manure, it would be a good preparation. In the spring 
the ground must be spaded again, and at least 
half a pound of a good potato fertilizer, 
or its equivalent, should be well worked 
into each square yard of the surface. If 
the tuber be small, cut to single eyes; if 
large, it may sometimes be divided into from 
two to four, and even six pieces. Plant 
one piece in a hill, allowing not less than 
a square yard for each. Cover three or four 
inches and then put a couple of quarts of 
sand over each hill to mark the place and 
to keep the surface from baking. Just as 
soon as the shoots come through the surface, 
loosen the soil between the hills with a 
spade or potato fork, without turning it 
over. After that the surface is to be fre¬ 
quently 6tirred without stepping on the bed. 
In a dry time a very thorough watering 
should be given in the evening, and a stir¬ 
ring in the morning. After the potatoes are 
up six inches high, it is best not to stir the 
iance. ground over an inch deep. M. Crawford. 
Cuyahoga Falls, Ohio. 
R. N.-Y.—The records made with this potato will 
be doubly interesting because it requires considerable 
skill to keep some of the cut pieces over winter. It is 
certainly worth while to try hard to keep it. 
HERE IS A HEN RECORD. 
We got the idea of keeping an account with our hens, 
from The R. N. Y., and the results have been a sur¬ 
prise to us. This record was made without any extra 
care. Here it is : 
In account with 25 Single Comb Brown Leghorns : 
SALES OF EGGS. 
Eggs. Per dozen. Total. 
November 19, 1892. 8 $0 25 $0 87 
December 3,18. 88 25 79 
December 23.1892. 8 30 1 31 
January 7, 1*97 . 3*5 30 9J 
January 18. 18^8 . 120 30 , 3 00 
January 25, 1893 . 101 25 2 37 
January 28, 1893 11 30 1 03 
February 17, 1893 . 2-19 33 5 88 
February 25. 19!)3. 18 25 2 43 
March 1, 1893 . 4 SO 80 
March 3, 1893. 27 21 48 
March 6. 1891 . 40 30 67 
March 10, 1893. 6) 19 95 
March 17, 18 3. 91 18 1 44 
March 24, 1893. K6 '6 19b 
March 27,'893, for setting. 15 40 
April 8. 1891. 2 2 1 6 2 96 
April 12. 1893. 18* 15 2 3b 
May 5, 1893. 128 16 170 
May 23. 1893 . ’9> 16 2 62 
June 28. 189 <. 389 16 5 86 
July 29, 1893. ’40 lb 184 
August 28, 1893. 199 18 2 87 
September 26, 1893. 191 18 2 83 
Total.2.810 *16 45 
COSl OF FEED. 
November 17. 1892,100 pounds of buckwheat. B 05 
January 3. 1893. 110 pounds of cracked corn. 1 10 
February 11, 1893. wheat shorts. 50 
February 20,1891, wheat. } “J 
March 28, 1893, corn. } 00 
April 28,18-3, buckwheat. } j" 
May 20, 1893, wheat. } 
June 30,1893, wheat t horts. . J *” 
July 14, 1893. K0 pounds of wheat. 1 -J* 
July 14, 1893, 50 pounds of corn. 5}* 
August 20, 1893, 50 pounds of buckwneat. 5U 
September 24, 1893.100 pounds of feed. 1 
Total.. 00 
This record is from pullets hatched the last of April 
and first of May, 1892, kept confined in a yard all the 
time, and all the feed bought. The eggs were sold 
here at the store. I lost three of the pullets before 
September 1. No account was kept of eggs used in 
the house, but we offset against them the scraps, 
etc., the chickens got from the table. While this 
record is not so large as some we have seen in TnK 
R. N -Y., it was a surprise to us. e. p- 
