396 
MOORE’S RURAL NEW-YORKER. 
^airg Huskttdrg. 
for its Ayrsbires—thoroughbreds jfnd 
grades—and they give good satisfaction for 
the dairy. 
LIMBERGER CHEESE-II. 
Curing and Packing. 
The tables for receiving the cheese when 
taken from the molds have pointed ends 
for conducting off the whey, as illustrated 
(Fig. d). The engraving is Intended to rep¬ 
resent the choeseB spread out on the table, 
with narrow strips of board separating the 
one from the other. Those strips are kept 
between the chooses for about twenty 
hours. The tables are also used for salting 
the cheese, but when that process is begun 
the strips of wood or narrow boards are 
removed, and the cheese (as the salting 
progresses from day to day) arc piled up one 
on the other in tiers. It takes about on© 
barrel of salt for 2,000 pounds of choose. 
The salting being completed (or on the 
morning of the fifth day from the molds) 
the cheeses are removed to the curing cel¬ 
lar and set on edge close together on the 
shelves. The shelving is arranged on the 
sides of the cellar, one above the other, 
and each strip wide enough to hold two 
rows of cheese. On the third day after 
being placed in the cellar they are turned 
and rubbed, being set on the shelf on a dif¬ 
ferent edge at each dressing. 
The curing cellar is damp and the doors 
are kept closed and there is a strong smell 
of ammonia from the decomposing cheese 
in the apartment. The best temperature 
for curing Is from 60" to 66*, though in Mr. 
Bai/t’z establishment, and in others which 
we visited, the heat runs higher during 
summer. 
When they have remained about two 
months in the curing celler they begin to 
ripen and are lit to eat. They are now 
taken to the largo storing collar, pre¬ 
viously described, where they are to be 
dressed and put up incases preparatory for 
shipping to market. The cases are of two 
sizes, the one holding 48 and the other M 
cheeses. That is eight and nine rows of 
cheese, six cheeses deep. (Fig. 4.) After 
examingeaoh cheese and dressing it, it is 
wrapped In rather heavy, but soft, pliable 
paper and placed in the case. Cheese going 
South, or that which is not immediately to 
be consumed after being shipped, is w rap¬ 
ped also in tin foil over the paper covering. 
That which is put up in tin foil brings about 
a penny a pound more than that covered 
only with paper. 
Each case of cheese weighs about 100 ! 
pounds. ( 
Under this process of manufacture it 
takes about 8i£ pounds of milk to make a 1 
pound of cured cheese. At the factories ! 
owned by Mr. Ba j.tz the milk is purchased 
from the farmers at the rate of one cent 1 
per pound; Mr. B. manufacturing and 1 
furnishing everything In the business at Ids ! ! 
own expense. The average shrinkage on 
100 pounds of Limberger cheeBe during the 
first six weeks is about three pounds, i;nd k 
for the next five weeks, or if kept until four '3 
months old, six pounds more, making in all * J 
about nine or ten per cent. 
The leading features in making Limberger 
cheese, it will be seen, are that no additional 
heat is employed after setting the milk 1 
with rennet. No pressure is used upon the ft 
cheese during the process of manufacture. 
The salting is done on the outside and the 
curing is effected in a cellar where the at¬ 
mosphere is charged with much more 
dampness than with other kinds of cheese. 
Wo are told that American Limberger is 
not exported, and whether it can be made t] 
profitable for export we are not informed. 
The price at present does not appear to be rp ( 
any higher than for the ordinary American ))f 
choose. But as it takes a less quantity of 
milk on an average for Limberger than for 
American, some advantage is gained in this e f 
respect. £*’ 
We should say that more labor is required th 
to make Limberger than ordinary cheese, 
while file rapid decomposition of Lim- i 
berger, or on aooount of its inferior keep- wi 
ing qualities, the risk of making and hand- ow 
ling Limberger is much greater than on or- tb; 
dinary American choose. a j, 
Wo visited other factories than that do- cb< 
crlbed, but as the process of manufacture t ill 
did not differ materially from that which it i 
we have given, we need not go over the de- be* 
tails again. p„ 
Wo are under obligations to G. C. 13 kai>- ma 
j.ey, Esq., of Watertown, for kind atteu- bet 
| ( ions in driving us through the country to bre 
the factories, aud in showing us his fine herd onl 
of Ayrshire* on hie farm iuPanieiia. .Teffer- die 
son county is becomiug somewhat noted see 
PRESERVING MILK BY BOILING. 
W Ili. yon toll me if there is, within your 
knowledge, any process of boiling the milk 
9 or boating it to the scalding point, in use 
Lb have pointed ends among f he dairymen of Orange county or 
3 whey, as illustrated 5WL o1 tber portion of your State, supplying 
i ,k Ik intruded to ten \? rk V uukot w,th ,v " lk . With the 
ng is intended to rep- view of keeping it for a longer time than it 
read out on the table, would without Much process, or for the pur- 
’ board Reparation the pose of getting rid of the animal odor so 
These strips are kept that it may be kept for a longer time from , 
glrbortntlfural. 
KANSAS TIMBER BOUNTY ACT. 
Ifl there not a law in Kansas which is in¬ 
tended to encourage tree planting? If so, 
what are its provisions. By replying 
through the Rural New-Yorker you wifi 
confer a favor upon a—P ioneer. 
Such an act was passed in 1806, and con¬ 
tinues in force until 1870, we believe. Its 
provisions are as follows: — Every person 
planting one acre or more of prairie land, 
souring. Will you tell me if you know 
whether heating milk to any degree ever 
did prevent it from souring as long as if it 
were cooled immediately after being drawn 
from the cow to, say, 5 Fahr, 
St. Louis, Mo. 1. B. 
The only process of heating milk to the 
boiling point to supply the New York 
market—so far as known to us—is that 
employed in the condensed milk factories. 
We have heaid of milk being heated to the 
boiling point and thoH tightly corked in 
bottles in order to preserve it in good order 
for family use. We understand a gentle¬ 
man in Ithaca, Tompkins <’o., N. Y., em¬ 
ploys this method for keeping his family 
supplied with what milk is required for 
w inter use. Late in Fall, when milk is rich 
and of good flavor, a quantity sufficient for 
Winter use is taken and thus treated. 
The bottled milk is then placed in a cool 
place aud, as we are informed, there is no 
trouble iu keeping it in good order during 
the entire Winter. The bottles are not 
only corked but sealed with wax, so as to 
exclude the air as far as possible, care 
being taken to place them iu as low tem¬ 
perature as practicable and not have the 
milk freeze. We presume, if the milk was 
exposed to Hummer heat, it would ndl re¬ 
main sound for any great length of time, 
but still for a longer time than it would If 
simply cooled and then put up in bottles, 
corked aud sealed in the same way. 
The preservative influence on account of 
hearing to the boiling point and then ex¬ 
cluding the air is entirely philosophical. 
The heating destroys the germs of fungi— 
living organisms—in the milk, and the air 
being excluded afterward, fermentation is 
arrested, ami hence the milk remains sound 
longer than it would if not bo treated. 
It is to the same principle that various 
kinds of canned fruit owe their keeping 
qualities. If all these germs or spores could 
be destroyed, and none permitted to enter 
The Cheese Taule— Figure 9. 
ic if you know within ten years after the passage of this 
l ' as if it ao *'’ an >' kind of forest trees, and suc¬ 
ker belliydrawn ceMsfull >’ growing and cultivating the same 
hr. for three years, or one-half mile or more of 
I. B. forest trees, along any public highway, said 
ing milk to the trees to be so planted as to stand, at the 
.he New York t!,l<1 o{ three years, not more than one rod 
to us—is that a P art > shall be entitled to receive for twen- 
milk factories, ty-flve years, commencing three years after 
ig heated to the Baiti gr°veor line of trees has been planted, 
;ht,ly corked in 11,1 annual bounty of two dollars per acre 
it, in good order for each acre so planted, and two dollars 
stand a gcntlo- tor one-half mile for each mile so planted, 
Co. N. V. cm- to be paid out of the treasury of the county 
ping liis family wtid grove or line of trees may be 
is required for 8 ** ua tcd. The bounty to be paid as long as 
hen milk is rich Bakl K rove or trees are cultivated and kept 
ty sufficient for olive, and kept iu growing condition. That 
is treated. the county assessor shall not assess lands 
,_, . , planted and encumbered with forest trees 
ed there is no an ^" kl ^ ker than the lands adjoining, on ac- 
1 order dr - »• cou,, t of the said lands being so encum- 
... ? bered. 
DEC. 24 
pentine is worth a trial by those who have 
apple orchards Infested with this great and 
constantly increasing pest. 
Grafting and Budding the Hickory. 
an you- or any of the readers of the 
Ivural New-Yorker, tell me how to graft 
or bmi successfully the common Shell-bark 
Hickory.— Cyrus Kisler, Lodttown , A\ ./. 
We have never seen the Hickory grafted 
or budded successfully, although some, of 
our best propagators of plants are con¬ 
stantly trying both of the processes upon 
new sorts. Grafting upon small roots 
plunged in frames under glass, has been 
tried with better results than in the open 
air; still they were not very encouraging. 
It may bo that some ono may discover 
where the secret of success is hidden; and 
we shall all loam it before many years; 
but in tlie menu time we would advise those 
who wish to multiply choice sorts to try 
growing from small root cuttings, the same 
as our florists propagate the JJouvnrdius. 
We know of one experiment, made with 
root cuttings that wasasuccess, and believe 
that this will prove to be the best method 
of propagating particular varieties. The 
cuttings should be lifted in the fall, and 
| then started iu a propagating pot or hot¬ 
bed. 
Preparing Ground for an Orchard. 
—Mr. Ira Bennett writes us telling how 
he has prepared his clay soil for planting 
an apple orchard next Spring, as follows: 
“ 1 have plowed the ground, turning four 
furrows together, just two rods apart. This 
places the trues all on the ridge. I then set 
out stakes on each side of the lot, two rods 
apart, and dug the holes, going straight 
from one stake, across the furrows, to the 
other. I then took ohip manure (which liad 
been accumulating fora number of years) 
and put about oue bushel in each hill. 
Thus I think the ground will be in splendid 
condition for the trees in Spring, after 
thoroughly mixing the soil with the chip 
manure.” 
Packages. — Figure 4. 
the milk afterward from the air, milk would 
keep Bound for an indefinite length of time. 
I his has been shown by the experiments 
of IIallier & Pasteur. 
The question is one of considerable inter¬ 
est, and we hope our correspondent will 
give us the result of his experiments in 
this direction. 
•A DOUBTFUL FREAK. 
We often hear that “there is nothing 
new under the sun;” and as Solomon has 
said so, it might be unjust to dispute if. 
But, occasionally something meets our eye 
that we confess is new to us in this latitude, 
and, perhaps, some of the numerous intelli¬ 
gent readers of i lie Rural New-Yorker 
can solve the difficulty. About t wen tv 
years ago Mr. Roukrt A. ItELU of Summer¬ 
ville. near Augusta, Ga,, planted in his 
garden a genuine Unylixit ivtihuul , which 
grew and flourished until if is now about 
twenty feet high and eight inches in di¬ 
ameter, but never bore fruit until last year, 
when, us anticipated, it produced a smali 
crop of wnlnulx. This year it bore again, 
producing a larger crop, but, to the aston- 
I tshmeut of Mr. It. and his neighbors, the 
fruital this time Is real pevau uu/w. Is it 
not as likely to produce some other variety 
next year ? T. W, Uosklny. 
We must bo excused from not believing 
that a tree produced English walnuts, 
(Ju<linns renin) Olio year and Pecan-nuts 
(Caryn nUmelormis) the next. If the tree 
to which you refer has done so, you may 
well ask “ Is it uot likely to produce some 
other variety the next year?" It may pro¬ 
duce butternuts, acorns, or even a bale of 
cotton would not be much farther out of 
the natural order of things. But there 
must be some mistake about this wonder¬ 
ful tree and its products, and we advise 
Mr. It. to keep a sharp lookout for fraud; 
for some of his workmen may be playing,a 
joke on him; for the pecans, no doubt, 
came from a pecan tree. 
chronic Diarrhea,—E. Frrz Simmons 
wishes a remedy for chronic diarrhea. My 
own case was cured more by careful dieting 
than by medicine. I lived for some months 
almost exclusively upon milk, rice and 
chocolate. The rico was boiled with water 
Mil nearly done, the milk was added, and 
it was thoroughly cooked. I used Baker’s 
best chocolate, and if. was prepared with 
pure milk. Somet imes the boiled rice was 
made into cakes, with a very little well 
beaten egg, but no butter. 1 chewed some 
broiled steak occasionally, but swullowed 
only the soluble portions. 1 lived on this 
diet mainly for some time after the disease 
seemed about cured.— Medici)*. 
ARBORICULTURAL NOTES. 
Turnenline for Bark Lice.— A. C. 
Brjnton of Wilmington, Del., writes us 
that ho has tried spirits of turpentine for 
baric lice with excellent results. Having 
an old paint brush that had become hard 
for want of proper care, he soaked it in 
spirits of turpentine, working out t he paint 
until the brush was soft and pliable. Then, 
instead or throwing away the mixture, ho 
went into the orchard and applied it to 
one apple aud a pear t ree, which were in¬ 
fested with bark lice. The trees were thor¬ 
oughly painted from top to bottom, the 
application being made last April; and at 
this time the trees are in a flourishing con¬ 
dition, and no lice or their shells to be found. 
We had supposed that ordinary paint, as 
well as spirits of turpentine, were injurious 
to trees; out they may not be when applied 
to the bark before the leaves appear. The 
experiment of killing bark lice with tur- 
THE TREE CRICKET. 
g Inclose i> find specimens of grape vine 
s wood which contain eggs of some insect. 
. vines that have overborne fruit appear to 
e ue the only ones attacked. Please give 
, name of insect if possible.— W. L. D., Clyde, 
The eggs are those of the common Tree 
. <’ricket(CB. anthusnlvem, Harris), (’has. 
i A . Iti ley , State Entomologist of Missouri, 
1 says that the female deposits her eggs in 
; grape vines, raspberry and blackberry 
canes, and in the twigs of various kinds of 
trees. In depositing her eggs she makes a 
straight longitudinal, contiguous row of 
, punctures,©acupuncture penetrating to the 
center or the pith of the twig. By cutting 
open one of t he infested caues, such as you 
have sent us, the eggs may bo plainly seen 
with the naked eye. 
The punctured caues usually die above 
where the eggs are deposited, therefore we 
may safely place our white wood cricket 
among the injurious insects. We have re¬ 
ceived several specimens of vines from va¬ 
rious localities that were infested with the 
eggs of this insect, aud we conclude it is 
doing more or less damage to vineyards in 
all parts of the country. 
--- 
BEETLES FROM ALABAMA. 
Inclosed you will find two beetles; one, 
I think, is the Amh!ych tin , which 1 cap¬ 
tured in this State last Summer. Please 
describe and name the inclosed two bee- 
tles; by doing so, you would very much 
oblige—En. Zii-peklen. 
The beetles sent are both Hcarabasans, 
and do uot boar the slightest resemblance 
(except in the number of legs—and all the 
beetles are alike In this respect) to the 
Atnhlychiin. The largest specimen, with 
throe horns projecting from the top of the 
prothorax, is a very common beetle in 
some, if not in all of the Southern States, 
its name is Stmtcgus autneux , Burm. The 
smaller specimen, which is about three- 
fourths of an inch long, prothorax taper¬ 
ing regularly to the head, and of a beauti¬ 
ful green color, sometimes slightly striped 
or tinged with orange color, is a still more 
common beetle occurring in the Northern 
States as well as the Southern, and was 
formerly known as Senrahcvua nittda , 
Linn,, but in later Entomological works 
as Allorhina nitldn , Burm., or the Shining 
Allorhina. The larvro of both of these 
beetles live upon vegetable matter, either 
in its fresh state or when decaying. 
