1604. 
643 
THE RURAL NEW-YORKER 
Chemistry of Cottage Cheese. 
Bulletin No. 245, issued by the New 
York Experiment Station at Geneva, is 
devoted to this subject; it will be found 
helpful by anyone making this cheese, 
either for market or domestic use. In de¬ 
scribing the manufacture of this cheese, 
the bulletin says that good cottage cheese 
should have a soft, smooth texture, being 
neither mushy nor dry and sawdust like. 
The flavor should be that of mildly soured 
milk or well ripened cream, with an entire 
absence of bitter taste, flavor of stable, or 
other objectionable qualities. Such flavor 
may usually be secured by the use of a 
good starter; but if too much whey is re¬ 
tained the cheese may be sour. Flavor 
and texture arc quite closely connected, at 
this point, for a slow draining curd is 
liable to result in poor textured and poor 
flavored cheese. The various steps in 
making cottage cheese may be summarized 
as follows: 
Use skim-milk rather than whole milk, 
4797 Blouse Waist, 32 to 40 bust. 
to avoid loss of fat. To secure proper 
flavor and speedy souring add a small 
amount of a good starter. This starter 
should be prepared from clean, fresh milk, 
separated from the cream and placed in a 
carefully cleaned receptacle, well covered 
and brought to a temperature of 90 de¬ 
grees, and then allowed to stand from 20 
to 24 hours at a temperature of G5 to J8 
degrees. The upper portion of this should 
be discarded and the amount needed 
strained through a fine strainer or hair 
sieve and thoroughly mixed with the milk 
from which cheese is to be made the next 
day. A portion may also be used in pre¬ 
paring a starter for the next day, but as 
soon as any unfavorable effect is noticed 
a new starter should be prepared. Several 
good and convenient commercial starters 
are on the market, Tor use of which direc¬ 
tions accompany each package. 
The milk is now kept at a temperature 
of 70 to 75 degrees until well curdled, 
often in 24 hours, sometimes not until 48 
hours. The curdled mass is broken up by 
hand or by a curd knife, raised gradually 
to 90 degrees, taking 30 to 40 minutes in 
the process. The whey should then sepa¬ 
rate clear in 15 to 20 minutes, after which 
it is run from the curd, and the latter 
placed in muslin bags or on racks to drain, 
When whey ceases to come from the curd, 
salt is added to taste or at the rate of 
about a pound for 100 pounds of cheese, 
the curd formed into balls and wrapped in 
oiled paper that may be obtained from any 
dairy supply house. For the finest quality 
of cheese, thick cream, preferably ripened 
cream, should be added at the rate of 
about an ounce for one pound of cheese, 
before the cheese is made into balls. If 
it is thought best to hasten the curdling 
rennet extract may be added about eight 
hours after the starter has been intro¬ 
duced, using one ounce of rennet extract 
for 1,000 pounds of milk. 
The Rural Patterns. 
The waist with lace insertion forms a 
\ery attractive model. It consists of the 
fitted lining, that can be used or omitted 
as may be desirable, front, backs and yoke 
collar with the full sleeves. Both waist 
and sleeves are tucked in groups for a por¬ 
tion of their length and between these 
groups the trimming is applied. The yoke 
is carefully fitted and can be rendered 
transparent by cutting the lining away 
beneath. The quantity of material re¬ 
quired for the medium size is 3)4 yards 
21 inches wide, 3(4 yards 27 inches wide 
or 1(4 yard 44 inches wide, with eight 
yards of insertion to make as illustrated. 
The pattern 4797 is cut in sizes for a P.2, 
34, 3G, 38 and 40 inch bust measure; price 
10 cents. 
Yoke collars are very useful either in 
making a new dress, or making over an 
old one. As figured, the collars consist of 
a yoke for each one and a standing collar 
which is the same for all, with the circu¬ 
lar bertha for No. 1. All are finished 
with hems and under-laps at the back, 
where the closing is made, and Nos. 2, 3 
and 5 are divided into sections on indi¬ 
cated lines. The quantity of material re¬ 
quired for the medium size (12 years) is 
(4 yard of all-over material 18 inches wide 
for any one with (4 yard of any width for 
bertha, 2)4 yards of edging, 2 yards of in¬ 
sertion and 13 medallions for No. 1; 2(4 
yards of edging and 3)4 yards of banding 
for No. 2; 3(4 yards of insertion and 2(4 
yards of embroidery for No. 3; 2(4 yards 
of insertion and 2(4 yards of edging for 
No. 4; 2(4 yards of beading and 2(4 yards 
of edging for No. 5, to make as illustrated. 
The pattern 4792 is cut in three sizes, 
small, medium and large, corresponding to 
girls of 8, 12 and 1G years of age; price 
10 cents. 
The little suspender dress has been a 
great favorite this Summer. The costume 
consists of waist and dress. The waist is 
made with front and backs and is simply 
or synthetic form, which of course is not 
true rose water. The commercial rose 
water does not keep very well. We are 
told b)' a large chemist in New \ork that 
they would not expect it to keep well as 
they receive it trom Europe, but endeavor 
to have on hand only a stock for present 
needs, which is frequently renewed. If 
alcohol were added, the rose water would 
not have the mollifying effect on the skin 
that pure rose water does, and thus would 
be unavailable for its ordinary uses. A 
person who was in the habit of making 
rose water in Europe says that the fresh 
rose petals were put into cold water in an 
earthen stewpan, a large quantity of petals 
being used, enough when first immersed to 
fill up the water, and then slowly stewed 
for several hours. The water was then 
drawn off, cooled and bottled. 1 he color 
of this domestic rose water was not as 
clear as the commercial product, being 
pinkish, and in the course of a few months 
A No\tx Apple Cake. —Here is a 
good way to use a little pie crust that 
one often has left over after baking. 
Line a shallow tin, cut apples very fine, 
fill nearly full, add three or four spoon¬ 
fuls of sugar. Then instead of a top 
crust just scatter three or four spoonfuls 
of sour cream over it, and bake. Wa 
think it delicious. mbs. d. l. h. 
4792 Girls’ Yoke Collars, 
Small, Medium, Large. 
full with wide bishop sleeves. The dress 
combines a straight gathered skirt with 
shaped suspenders, both being attached to 
a shaped belt. The quantity of material 
required for the medium size (10 years) 
is 3 yards 21 inches wide, 2 Y% yards 32- 
inches wide or V/* inch 44 inches wide, 
with 1 yard 36 inches wide for guimpe 
and 1G yards of braid to trim as illustrat¬ 
ed. The pattern 4770 is cut in sizes for 
girls of G, 8, 10 and 12 years of age; price 
10 cents. 
Manufacture of Rose Water. 
We have many garden roses, and would 
like to make rose water for home use. What 
is the process? How are flower perfumes 
made? c - 1J - 
Ohio. 
Rose water used to be made at home in 
Europe. As made now it is a by-product 
of the extract or essential oil of roses. 
The rose petals are distilled, being placed 
in water for this purpose; the condensed 
oil passing off gives the finest perfume, 
and the water in which the rose leaves 
were immersed during the process is 
drawn off and sold as rose water. Alcohol 
is not added to it, unless it is the chemical 
4770 Girl’s Suspender Costume, 
6 to 12 years. 
it was likely to sour or become moldy, 
which rendered it useless, but, according 
to what this chemist tells us, the same 
may be said of the pure commercial prod¬ 
uct. 
Extract of flowers is distilled just like 
peppermint oil, which has been made as a 
domestic product by the small peppermint 
farmers in this country. For this purpose 
a still is required. The essential parts of 
a still are the boiler in which the flowers 
are placed with water, and some means of 
supplying heat, usually a fireplace under 
the boiler; a worm, or some form of tub¬ 
ing immersed in cold water, which con¬ 
denses the steam, and a receiver, in which 
the condensed oil and water are allowed to 
separate. Another method is that of 
maceration, in which the flowers are im¬ 
mersed in melted grease and renewed 10 
or 15 times at intervals of 12 to 48 hours. 
The grease is then used as a pomade or di¬ 
gested in alcohol, which takes up the per¬ 
fume, making an extract. Thoroughly 
purified lard is the fat used. The Year 
Book of the Department of Agriculture 
for 1898 gives details of the manufacture 
of perfumes, with illustrations of still. 
Very little perfume is made from flowers 
in this country, most of the American per¬ 
fume being synthetic (that is, built up by 
the use of chemicals, chiefly coal-tar prod¬ 
ucts). The real reason why European per¬ 
fumes, especially French and English, 
have such a high reputation is because they 
are actually made from flowers. The De¬ 
partment of Agriculture has suggested the 
possibility of flower farming in this coun¬ 
try for the purpose of making perfumes, 
and there seems no reason why this should 
not he done in our favorable climate. So 
far it has only been attempted in isolated 
cases on a small scale. 
GRAiN-0 
V J THE PURE V V 
GRAIN COFFEE 
The coffee habit is quickly over¬ 
come by those who let Grain-O 
take its place. If properly made 
it tastes like the best of coffee. N o 
grain coffee compares with it in 
flavor or healthfulness. 
TRY IT TO-DAY. 
At grocers everywhere; 15c. end 26c. per package. 
Wage Earners 
Pay You , , . 
5 % 
upward, with¬ 
drawable on 30 
days’ notice. 
Investments bear earn 
ings from day received 
to day withdrawn. 
Supervised by New York 
Banking Department 
AUK LOANS are secured 
^ by mortgages on suburban 
homes owned by ainbltioUH 
wage-earners, paylug all Inter¬ 
est and part principal monthly. 
You would choose such in vest- 
meats (hr safety. We pat 
them within your reach, paying 
5 p. c. per Annum on kuiiih large 
or small PROM DAY OP RE¬ 
CEIPT TO date op with¬ 
drawal. Conservative In¬ 
vestors will appreciate a plan 
affording all the security and 
profit without the annoyance 
of Individual mortgage loans. 
Write for particulars. 
Assets,.$1 700,000 
Surplus and Profits, . $ 160,000 
Industrial Savings* LoanCo. 
1134 Broadway, New York 
A Little Gold Mine for Women 
The IJ.S. Cook-Stove Fruit-Drier 
Dries all ktndsof Fruits, Berries, Cher¬ 
ries, Corn, Vegetables, etc. It takes 
no extra fire. Always ready for use, 
will last a lifetime. It works while 
you cook. Write for circulars and 
special terms to agents. Price, 85. 
M. B. Fahknky, B. 120. Waynesboro »Pa 
Fruit Driers, ISTS 
. $ 3.50 up. 
You can save ail yoftr fruit, berries, 
sweet corn, etc., and are a first-class 
kitchen safe for keeping pies, cakes, 
etc. Address D. STUTZMAN, Loonier, Ind. 
MRS. WINSLOW’S 
SOOTHING SYRUP 
has been used by Millions of Mothers for their ( 
children while Teething for over Fifty Years. < 
it soothes the child, softens the gums, allays I 
all pain, cures wind colic, and Is the best 1 
remedy for diarrhoea. 
TWENTY-FIVE CENTS A BOTTLE. 
TELEPHONE BOOK FREE 
Full information for the asking. 
The North Electric Co., 152 St. Clair St„ Cleveland, 0. 
For Information 
as to Fruit and Trucking Lands, Grazing Lands, 
Soil and Climate In Virginia, North and South 
Carolina, Georgia, Alabama & Florida along the 
Atlantic Coast Line Railroad 
Write to WILBUR M’COY Agricultural and 
Immigration Agent, Jacksonville, Fla. 
“The Nation’s pleasure grouud and saut 
tarlum .”—JJavul Bennett UiU. 
THB 
ADIRONDACK 
MOUNTAINS. 
The lakes and streams in the 
Adirondack Mountains are full of 
fish: the woods are inviting, the 
air is filled with health, and the 
nights are cool and restful. If you 
visit this region once, you will go 
there again. An answer to almost 
any question in regard to the Adi- 
rondacks will be found in No. 20 
of the “ Four-Track Series,” “ The 
Adirondack Mountains and How 
to Reach Them ; ” issued by the 
NEW YORK CENTRAL 
A copy will be mailed free on receipt of a 
two-cent stamp, by George 11. Daniels. Gen¬ 
eral Passenger Agent, Grand Central Sta¬ 
tion, New York. 
Dyspepsia? Don’t lay it to your wife’s /t * 
cooking. It’s your liver. Take a pill— 
JAYNE’S TONIC VERMIFUGE 
CURES DYSPEPSIA and BRINGS HEALTH 
