SEPT 23 
THE RURAL NEW-YORKER. 
654 
fences have to have a prop to hold them up, 
and we ask him if this wus all brougtit about 
bv early rising 1 W here is the mau who has 
fat, sleek horse.-*, with good harness and good 
wagons 1 See if he doesn’t get up in the morn¬ 
ing. Watch the man who has round, plump 
cows and fine calves and gets more miik than 
his neigh'Hjrs, and see if he keeps them penned 
up in the morning until the sun is two hours’ 
high. There are ihe chickens that want to be 
let out at daylight; there are the cows that 
want to be milked ani turned out to graze 
before the sun has made the air hot; there are 
the horses that-have been standing in the barn 
with empty mangers for several hours and 
want to be fed and have some time to eat be¬ 
fore they are put into the harness. 
How long do you want to sleep ? Six, seven, 
eight uours ? If you go to bed at eight o'clock 
aud get up at four you sLep eight hours. If 
you go to bed at eleven and get up at seven 
you sleep eight hours. Are the hours any 
longer in the latter case ? 
Ingersoll says: “ When you get up at four 
and woik till dark what is life wortn ?” The 
man who gets up at four has his work done 
when evening comes, and then he has some 
time for euj ij meut. It’s the man who lies 
abed in the morning that goes poking around 
with a lantern utter dai k. 
My father was born tired and was always 
opposed to early rising, but when l was a lad, 
say eignt to ten years old, my mother put me 
to bed when evening came, an 1 as a natural 
consequence l bad my sleep out and would get 
up w hen morning e.*me. tine u-eU to say that 
1 frequently g it outand drove the chickens off 
their roost, i never felt that l was being drag¬ 
ged out of bed in tne moruing, or deprived of 
any sleep. 
Auy man can ODly sleep so many hour's. 
Let him sleep those hours iu the uighL as fow Is 
do, and get up iu th j morning as men should 
do. 1 have observed tnis thing a little and 
am beginning to believe that the man who is 
contmuall> obj acting to early rising is in some 
8 en«e a sort ot a mean min. Clem Auldon. 
R.verside Horn* stead, Colorado. 
Pain) j^iisbartiJnj. 
CUTTING! THE CURD3. 
X. A. WILLARD. 
A Western correspondent inquires con¬ 
cerning the breaking of curds in cheese-mak¬ 
ing. He a>ka whijb is the better way—to cut 
the curds floe in the first instance, or to cut 
coarsely, and then finish breaking with the 
hand-. He says: “An old New York dairy¬ 
man, who has settled in the neighborhood, 
strongly advocates the latter plan, claiming 
that at some of the best New York factories 
the curds are kept very coarse, or about the 
size of chestnuts, while working to separate 
the whey,” 
In reply, it should be remarked that 
great changes have been made in cheese 
manufacture during the p«6t 30 years. 
The old plan was to cut the curds coarse¬ 
ly, aud do all the subsequent breaking 
or manipulation of the mass with the hands. 
It was claimed that the curds had what may 
be called a “natural grain,” and that by lift¬ 
ing them carefully by the hand they split or 
fell apart in accordance with this grain, and 
that by a careful manipulation iu this man¬ 
ner the butter globules incased or held In 
the curds were not so liable to be broken, and 
hence more butter was retained iu the cheese. 
When much cutting with sharp knives is 
done, it was arguea, the little butter sacs 
would be cut and the oil escaping must pass 
off in the wh»y, not only impoverishing the 
cheese but lessening its weight. Proceeding 
upon .this idea the “coarse curd” system was 
inaugurated, and for a lime gamed high repute 
in the hand-, of certain sktliiul manufacturers. 
It was observed, however, that cheese made 
upon this plan was somewhat defective in tex¬ 
ture, thecoarse particles not uniting after the 
cheese was pressed *o perfectly as to make a 
uniform, solid mass. Another objection was 
that ail the particles of curd were not cooked 
evenly and alike. Tneee and other faults 
comp.ained or so operated agai- st the “coarse 
curds By stem" that it was generally aban¬ 
doned, and our best New York factories are 
now working on the CbedJar plan of fine 
curds. Tuat this plan is the correct one for 
the kind of cheese manufactured for export 
to Britain will be seen from the philosophy of 
this part of the process in obtaining desired 
results. The object iu breaking the curds i3 
threefold: first, no facilitate the expulsion of 
whey; second, to have all the particles 
operated upon evenly and alike by heat, and, 
third, that the whole mass when the manip¬ 
ulation is finished may present a uniform 
texture and consistency throughout. To ef¬ 
fect these objects in the best manner the curds 
are cut finely in the first instance. They are 
cut with the horizontal knives which divide 
the mass into thin flakes, one upon the other; 
then the perpendicular kr-ives are passed 
through in opposite directions leaving tie mass 
in blocks, and a further use of the knives 
brings the mass into a finely divided stale, 
not much larger than wheat kernels. It is 
found that a sharp knife going through the 
curds is not liable to do so much injury to the 
butter particles as the manipulation or break¬ 
ing with the hands, while the labor in redu¬ 
cing the curd to a fine state is vastly less. 
The curds now being in a fine state can be 
evenly acted upon by heat while stirring and 
going through what is called the “scalding” 
or “cooking” process. 
The danger of injury to the curds, by 
pressing out the oily particles, is during the 
early stages of the process, while the curds 
are young and tender—hence a division with 
the knife is likely to do less damage than by 
operating with the heads, however carefully. 
But, as a rule, carefulness iu breaking with the 
hands, as all cheese makers know, cannot be 
depended upon. Late devices in cheese mak¬ 
ing do all the stirring of the curds by ma¬ 
chinery, even to the mixing in of the salt; 
and it is the universal testimony of old and 
experienced cheese-makers who have tested 
these machines that they do better work with 
le-s loss and damage to the curds than when 
the work is done by hand. Of course, with 
these new machines a vast am iunt of labor is 
saved, which is an important item in large 
establishments. 
I do not pretend to say that good cheese can¬ 
not be made by breaking and manipulating 
the curds with the hands. It can be so made 
with proper care and attention, as is well 
known; but if cheese of equal quality and 
quantity can be produced by cutting finely 
with the knives, as has been described, why 
ml mlt to the greater labor of band-work! 
Why run the risk of damaging cheese from 
time to t me by inefficient or careless ha> d- 
work, which might be avoided by a better 
plau? 
We are now getting down to more syste¬ 
matic methods in cheese making. The busi¬ 
ness may now be said to be lifted out of the 
rut of old traditions: manufacturers are seek¬ 
ing the reason for up* rating by certain pro¬ 
cesses instead of blindly following a rule 
handed down by a former generation. Thus 
old method-i once popular are dropping out 
for something better and for the doing of 
which a sound reason can be given. There is 
much yet to be learned concerning the dairy 
and its m-nagement—every year brings out 
something new, and unless one keeps well 
abreast of ibe progress that is being made he 
soon finds himself in no condition to compete 
with those working by improved processes 
and methods. 
f arm Crotiami). 
TILE DRAINAGE.-No. 2. 
W. I. CHAMBERLAIN. 
Why to Drain, 
The philosophy of tile drainage is coming 
to be pretty well understood in the rough. It 
will be necessary only to state briefly a few 
of the points. 8 'me of the objects of drain¬ 
age and the ends secured by it are: 
1. To relieve the land of surplus moisture. 
Water is a good thing; it is essential to all 
plant growth; bnt too much water is a dam¬ 
age. The old saying is, “ Fire is a good 
servant, but a bad master.” The same is true 
of water, not merely when it rises in creeks 
aud rivers in destructive floods, but when it 
soaks the Boil for too long a time, or flows 
from the surface in rills and streams. Air as 
well as water is needed by the roots of plants. 
They get this air through the coarser inter¬ 
stices of the soil, while the fluer one® are 
filled with water held up from beneath by 
“capillary attraction,” as ic is called, tbe 
same power that holds water in a sponge and 
leaves its coarser boles empty, except of air. 
If tbe water cannot escape from beneath the 
soil, as In gravelly or tile-draioed land, the 
plants are in time drowned, Just as surely as 
a rat or cat orman is drowned when held 
underwater too long. Different plants show 
this drowning in different ways. Potatoes 
rot and their vines die. Corn turns yellow 
and the roots have a dead look. Oats and 
wheat turn yellow, too, and soon die. Grass 
endures this suffocation by water longer, but 
Anally must succumb, and coarse water- 
gratses will come in. Thousands of acres of 
wheat, oats, corn, potatoes, and even grass, 
iu the level clay regions of Ohio and other 
States have, since January l«t, this year, 
simply died of drowning. Other thousands 
have been rendered sickly and almost worth¬ 
less. 
Thorough, and in some cases partial, tile 
drainage would have saved these crops. This 
is abundantly proved by experiment. Por¬ 
tions of fields already “ tiled ont” are show¬ 
ing splendid crops, while the rest of the fields 
are partial or total failures. Tbe successful 
cultivation of corn, oats, etc., and especially 
w heat, potatoes and large fruits (apples, etc.), 
is impossible on heavy, undrained, clay Sell 
in a wet season. The past six mouths of ex¬ 
cessive rains have proved tnis to tens of 
thousands of farmers in v>bio, Indiana, Illinois, 
and other States. The subject will be pursued 
further in the article on “ When to Dram.” 
2 A second reason why we drain is: Tile 
drainage of land that needs it accelerates culti¬ 
vation. It does this in several ways. It tits the 
ground for cultivation earlier in Spring. 
Uodrained level clay soil with compact sub¬ 
soil will often be covered even with ice in 
Spring. This must be thawed nod evaporated 
before tillage or growth can oegin. But both 
these are co >lmg processes and keep tbe land 
too cool for growth. Thawing Ice is a cool¬ 
ing process, as all can Bee. It absoibs heat 
^rom somewhere or, (to be non scientific) 
evolves or throws out cold. W e fi eeze ice¬ 
cream by thawing ice around it rapl dy t>y 
the chemical action of the salt upon the ice. 
The heat required to thaw the ice comes from 
the cream and leaves the latter so destitute ot 
heat that it freezes. So the warmth to thaw 
the bheet of ice upon a flat clay field in Spring 
comes from the atmosphere and subsoil, and 
is simply wasted for purposes of growth. In 
a sandy or wtli tiled soil this same heat might 
and would have given the corn or oats a 
thrifty start and growth before either could 
be even planted on the wet soil. For this heat 
has been simply wasted by thawing the ice. 
But after the ice is thawed, the water mu-i 
be evaporated before tillage aud growth can 
begin. This keeps the soil cold still longer; 
for evaporation too, is a cooling process. W e 
sprinkle our floors and pavements in Bummer, 
and evaporation cools the air. The coolness 
that follows showers is largely caused by 
evaporation. We dampen the brow of a fever- 
patient, and evaporation brings grateful cool¬ 
ness. But heat and not cold is what we want 
on our fields in Spring-time, and so we drain 
them and the heat that would have been 
wasted in melting ice and evaporating water 
is, from the first, utilized in the growth of the 
crop. And it may make the difference of two 
or three weeks in our corn or oats or potatoes, 
and this may, and often does, make just the 
difference between a full crop and a failure. 
Drainage accelerates cultivation and growth 
not only in Sp.inc, bnt after every heave 
shower or rain. The corn on thousands of 
acres of undrained land has this year been 
choked with weeds, simply because the ground 
remained too wet lor cultivation between 
showers; while tile-drained fields adjacent 
have been properly cultivated, and will 
“make" a fullcrop. “Seeing is believing” and 
plain facts of this kind have increased the de¬ 
mand for tile so much that our Western fac¬ 
tories have, many of them, doubled and even 
quadrupled their capacity and their product 
the past year The tremendous reins of the 
past nine months have made “good times for 
ducks and hired men”— and tile factories! 
Tile drainage accelerates cultivation also by 
making the soil more light and friable; less 
lumpy ani sodden. This point will be further 
brought out in another connection. 
8 . Tile drainage makes the ground more 
moist in drongbt. This seems an utter para¬ 
dox—to say that removing moisture will in¬ 
crease it. But the surplus moisture that soaks 
and thoroughly saturates or even floods the 
soil renders it sodden and heavy, so that when 
the surplus moisture does dry away the 
ground becomes a dry, hard, non-porous mass 
that the roots cannot permeate for moisture 
and plant food, and that really contains little 
moisture. But a loose, mellow soil, rendered 
so by drainage, remains full of the water held 
by capillary attrac i.m, but never soaked or 
flooded so as to retard cultivation an i plant 
growth. And such a soil will always contain 
more available moisture, just as a sponge 
will hold more water when it is loose and its 
large pores contain no water than when it is 
compressed to half its size and all the pores 
large and small, are full. “Why to drain” 
will require still another article. 
Slrboi'icitltural. 
FORESTRY.—No. 18. 
DR. JOHN A. WARDER. 
Larch-Mere. 
Plantations on Waste Lands and Blowing 
Sands. Description — Situation — Natural 
Growths. Nature's Methods of Shading the 
Soil. Pinus Strobns the Exemplar. Results 
of the Work. Successes and Failures. 
Upland Grorvths of an Old Nursery pf 
Pines and Larches Left Without Cultiva¬ 
tion. 
Fast as trees may grow in this country— 
and their rate of increment is said to be much 
greater than it is in European forests—still 
the work of growing a prouuctive forest that 
shall yield returns within the lifetime of the 
planter appears to most men problematic. 
Borne fast-growing trees, like the cotton¬ 
woods. willows, chestnuts, locusts, and a few 
others, with a very brief rotation, may be 
cited, as they have been; but, as a rule, for¬ 
estry is and must be slow in its cash returns. 
But let us attempt a brief description oi the 
plantations at L&rch-Meie, wheie our v onhy 
friend has undertaken to clothe a vast extent 
of waste, sandy land with valuable timber. 
Not content with the usuH empty boast of 
many who Btyle themselves foresters and 
forest-planters, and who can show but a few 
acres at the most, we here find a tract of six 
hundred acres purchased and appropriated 
to this crop, of wtaiih soma hundreds are 
already occupied. Of course, the planting 
is progressive, and has been spread over 
several years, but the work is done by a pri¬ 
vate Individual, whj has other iuteiests to 
look after, and who must aioo provide for bis 
daily wants; for tnis is not the enterprise of 
a millionaire or of a wealthy corporation. 
From the great railway companies, who 
posses-, larger means, and who, on ucc mot of 
the deep interest they should feel In the sub¬ 
ject, as a means of enhancing the value of the 
vast landed estites granted them as subsidies 
by the Government, we should have expected 
before this ti - e some grand results worthy of 
record. 
But what have these wealthy corporations 
to show on their lands as the result of the 
florid anticipations pub Lhed to the world 
some years ago ! Let them look w,ll to their 
laurels, or it may happen long before the 
close of the century that private individuals 
of molerate means will have greatly out¬ 
stripped them in absolute results of grow¬ 
ing limber, 
Tbe plantation which is now to be described 
is situated on the low shores of Lake Michigan, 
on its western coast, ne ir the lit 1< city of 
Waukegan, lllinoi8,clo*eup to the Wisconsin 
State line, in latitude 13 30 north, at an 
elevation of 600 feet above the s*-a. Tbe 
surface is slightly above the level of the lake, 
except where, from th> combined action of 
the wmds and waves, the sands have been 
thrown into dunes of 15 or 30 feet in hight. 
The whole territory, extending for some miles 
along the shore, appears to be tne delta of a 
small stream. Detd River, which here has its 
embroebure, aft-r having cut its way through 
the elevated bluff of glacial clays that forms 
the original boundary of the lake, and rises 30 
to 40 feet above the water. 
The surface of this extead°d plain is made 
up of a succesdon of narrow, low, flat ri iges, 
separated by sh Blow depressions usually con¬ 
taining water. Tnese are generally but a few 
rods wide, and their trend is parallel to the 
coast of tbe lake; they s^etn to be old shore 
lines, like the higher ridges along Lake Erie 
in Ohio. At present there is little or no 
arborial vegetation upon the tract, though 
there is evidence of some aacient forest 
growth, ani an occasional White Pine, still 
standing gives proof of ability to produce 
trees. The dry ridges have a scanty covering 
of inferior grasses and other herbaceous veg¬ 
etation, with here and there patches of 
shrubbv gro wth, cons! .ting of the Bearberry, 
(Arvtostaphylos). low widows, aspens, cornels, 
spiraei«, etc. that hold the sands la place. On 
those more elevated are a few White Pines, 
with the more abundant but very scrubby 
Black Oakland stunted Canos BPcb.p itentlila, 
aMere, Nine-bark Sunsets, dwarf birch. On 
the sands there are broad stools of Junipers, 
notably the prostrate form of J. Babma, 
known as the Waukegan-trailing. 
In many places, however, wherever the 
herbaceous covering is wanting, and the sur¬ 
face is exposed to the acton of the winds, 
particularly near the lake, broad areas are 
perfectly bare, and composed of blowing 
sands, that are thrown into dunes, and changed 
in form from year to year. 
The alternating depressions are clothed with 
native grasses on their st.ies, with typha, 
rushes, water Mies and oth r tq taiics where 
deBoer a*ni covered with water, II*»re, of 
course, there are accumulations of vegetable 
debris, but the bottom is everywhere hard 
sand. Iu these d*pres8i >ns the woody growth 
i-rare and consists of Button Bush. (C-ptialan- 
thusijsome willows,Swanto Rose tR Carolina) 
until you reach the last swale, ju-t under the 
bluff and where the soil has r* Celved a mix¬ 
ture of clay; here a few small Black Ash and 
other trees appear. 
Such a tract of lana, or sann, would seem 
to be rather unpromising to the tree planter, 
being on one rare too wet for tree growth, 
and on the other, coupised of pure sand to 
receive the scorching rays of a midsummer 
sun, and Bible to reach a temperature of 
more than 100 degrees Fahrenheit in the dry 
time, alternating with a cold at night of 
perhaps 50 degrees or less as a result of radi¬ 
ation, and exposed to very low temperatures, 
with tbe trying winds of Winter. 
