478 
THE RURAL NEW-YORKER 
July 6 
Live Stockand Dairy 
HOW TO MAKE SMALL CHEESE. 
Can yon inform me where I can pret full 
directions foi- making cheese in a small 
way for family use? c. o. h. 
l>ewisboro, N. Y. 
To give full directions for making 
cheese to one not accustomed to “curd 
mixing” would be no easy task, and I 
should not care to guarantee the pro¬ 
duct. Since 1 have gone on record ad¬ 
vising cheese as a daily food on account 
of its digestibility, 1 fear the maker, if 
he has no other source of knowledge, 
only what he may glean from these 
notes, may consider that I am “off” on 
cheese as a food, or on methods. 
Here are a few principles and rules 
that may be given, and if good judg¬ 
ment is used may prove satisfactory. 
We will assume the quantity of milk to 
be 500 pounds of four-per-cent milk, and 
if more or less, the amount Oi. rennet, 
salt, etc., may be changed accordingly. 
The night’s milk should be kept at a 
temperature of 65 degrees Fahrenheit, 
after being exposed to the air after milk¬ 
ing. In the morning mix the two milk¬ 
ings together in a vat or tub not ex¬ 
ceeding 20 inches deep; 15 inches would 
be better. The curd would cook more 
thoroughly, with less danger of pack¬ 
ing in the bottom. A very simple and 
effective way of heating will be to use 
two small cans seven inches in diame¬ 
ter, and high enough to come above the 
milk. Fill these cans with hot water, 
moving the cans and agitating the milk 
until warmed to 84 degrees. If one de¬ 
sires colored cheese then add one-half 
ounce of some standard cheese color 
mixed with a half pint of water; mix 
thoroughly. Provide yourself also with 
1% ounce of rennet extract. Put the ex¬ 
tract into a half pint of cool water; do 
not use warm water or keep it where it 
is warm, and add to this milk, stirring 
for two minutes. In about 25 minutes 
this coagulated mass will be ready to 
cut. Put the finger gently into the curd, 
and when it breaks clean over the fin¬ 
ger it is ready. If no cheese knife is at 
hand previously provide yourself with a 
piece of galvanized iron woven wire 
with a half inch mesh, about six inches 
by 15 inches; draw it through the mass 
lengthwise, crosswise and from top to 
bottom. Of course it is a crude way of 
cutting, but will serve the purpose of 
breaking the mass and starting the 
whey. Keep the mass stirred so each 
particle will remain independent of an¬ 
other. In 10 minutes the heating cans 
should be brought on again, filled with 
hot water. Keep them moving as well 
ar, the curd to prevent overheating any 
portion of it. When the thermometer 
registers 98 degrees take out the cans 
and keep the mass stirred until the curd 
' particles do not readily adhere; then 
stir occasionally until—well, let’s see. 
This point is not so easily told. The 
old, old way was to take off the whey 
when the curd squeaked between the 
teeth— that’s not bad. I should of 
course rather depend upon the feeling 
and by smelling, but the beginners 
would better use the first rule mentioned 
aided by the feeling. Take a handful of 
curd, squeeze it hard, let go. If it has 
an elastic feeling showing it to be well 
dried out, then take off the whey. 
Keep the curd well stirred until it is 
free from moisture and cool, which will 
require about half an hour. It may be 
more convenient after removing the 
whey to take the curd into some other 
receptacle, where the moisture will drain 
out more easily and quickly, either by a 
slanting bottom or a rack with a cloth 
over it through which the moisture can 
drip. One pound of clean salt will be 
sufficient; add and thoroughly mix, and 
allow to remain before pressing for 15 
minutes. Two hoops 11 inches in dia¬ 
meter and 12 inches deep, or one hoop 
14 inches in diameter and 14 inches 
deep,, will be needed, or if small 12- 
pound cheeses are wanted, get four 
seven-inch hoops, one foot deep. The 
amount of cheese produced from the 
milk will depend upon its fat contents. 
One can safely figure 2.65 pounds cured 
cheese to each pound fat in the milk, if 
the milk contains anywhere from 3% to 
414 PCi' cent butter fat. Make a cheese 
bandage to fit, and long enough to pro¬ 
ject past each end one inch or even two 
inches; it can be cut off. The bandage 
may be placed in before putting in curd 
and turned over the top edge of the 
hoop, to hold it while filling; use a round 
piece of cotton cloth at each end of the 
cheese. I would not advise any cheap, 
uncertain method of pressing; a lyz-iwcYv 
screw set in a frame with means of turn¬ 
ing, or send to a dairy supply house and 
get a press. If sufficient pressure Is not 
applied the rind will not form and the 
whole job will be a failure. 
After pressing an hour, take out, ad¬ 
just the bandage smooth and cover the 
edges nicely, put on cap cloths of same 
material, with the cotton press cloths 
on top, and at bottom the same; put on 
a closely fitting follower, put to press 
again, and keep it there until the fol¬ 
lowing day. Then take it out and cure 
in a room from 60 to 65 degrees for three 
weeks. If you have not slipped a cog 
somewhere the cheese will be present¬ 
able and eatable. From an economic 
standpoint, however, the job will be a 
failure. An equal amount of cheese can 
be purchased much cheaper of .some re¬ 
liable manufacturer or dealer, quality 
guaranteed. h. e. cook. 
WHAT GRAIN WITH PASTURE? 
Will you give me a ration for milch 
cows, u.sing oil meal, bran and shorts, 
clover and grass pasture in day time, hay 
at night? Would chop feed of corn, barley 
and oats do to mix in? C. H. 
Lopez, Wash. 
Formulating rations is much like tak¬ 
ing some proprietary medicine when a 
fellow is ailing. Of course it won’t 
usually hurt him, because as a rule there 
is not medicinal property sufficient in 
the emulsion to do so, but there is no 
knowledge except the advertisement on 
the package that it will benefit the case. 
With the present exhaustive tabulated 
list of food analyses formulating rations 
is much like dropping in a nickel and 
the machine does the rest. A man with¬ 
out actual experience in feeding stock 
can grind out rations and formulas as 
well as a cooking school graduate can 
compound wonderful mixtures of baked 
dough, etc., for mankind. In institute 
work I have alwiays been very guarded 
in giving ration formulas, because there 
are so many unknown conditions. 
Among them are size of cow, power of 
digestion, age, breed, period of lactation, 
season of the year, temperatures, likes 
and dislikes of the cow, and last but not 
least, the disposition of the man who 
feeds and cares for her. I assume in this 
case that the cow is in fine flow of milk. 
If her clover and grass pasture is luxuri¬ 
ant, give her all she will eat of it, and 
three or four pounds of grain made up 
of equal parts of bran and shorts would 
be all the grain she could profitably con¬ 
sume. The amount of oil meal will de¬ 
pend upon the character of hay fed at 
night. If it is nice early-cut clover hay 
why feed her any oil meal? The ration 
will contain all of the protein necessary, 
and if the cow is a free milker she may 
need a pound or two of cornmeal. Her 
condition will indicate her needs. Do 
not fear abundance of green succulent 
food. The great Holstein breed was not 
built up on concentrated foods—plenty 
of grass did it. Her condition will be 
an index of the demand for concentrated 
food and its kind. If she is thin in flesh 
feed cornmeal, barley or oats. If fleshy 
add oil meal, cottonseed, wheat bran, 
brewer’s grains (dried) or gluten. 'I'he 
m.ilk flow will usually increase in either 
case. In the first case cornmeal will do 
it by giving her additional reserve force 
in the form of fat. In the second in¬ 
stance, the large per cent of protein will 
furnish the lacking vital force of milk 
production. These are general rules. 
The individuality of the cow can in no 
wise be oast out. Some cows, like some 
children, pay no regard to the findings 
of the chemist. They grow and thrive 
and perform their allotted functions on 
carbonaceous food. Many farmers who 
are not informed in the science of food, 
observe this peculiarity" of certain ani¬ 
mals, and consequently become incredu¬ 
lous as to the findings of science, and 
therefore lose much and sometimes all 
profit. 11. K. COOK. 
The Veteran Farm Team. 
The picture on our first page. Fig. 194, 
shows our friend L. J. Farmer and his 
wife with two faithful old horses. This 
team for many years did the haixi work 
of the farm, and also the lighter work 
oil the road. They were faithful and 
true during their more than 25 years of 
service—moi’e faithful than many of the 
humans who took a hand at the farm 
work during the same time. Finally in 
their old age, when stiff, sore and feeble, 
the old horses were humanely put out of 
the way, and we certainly regard this as 
a merciful act. There are many families 
who are troubled with the problem of 
what to do with the faithful old horse. 
He is past his prime, and both business 
and pleasure demand swifter feet and 
stronger shouldei's. A younger and 
more active horse is needed, but the old 
fellow has done his duty for years, and 
has endeared himself to all the family. 
He might perhaps bring a few dollars 
if .sold to some horse jockey or stable 
keeper, but who could bear to see the 
old horse abused? We all know the fate 
of the poor old horse who falls into the 
hands of some huckster or truckman. 
Some farmers avoid this trouble and re¬ 
sponsibility by changing their horses 
frequently—always selling them before 
they are fully past their prime and buy¬ 
ing younger horses in their place. We 
do not like to do this for various rea¬ 
sons, and as a result we are sure to be 
obliged to face the old-horse problem. 
We think it much better to kill the old 
horse—’When he becomes feeble, but how 
is this to be done quickly and humanely? 
After experimenting with poison and 
chloroform we believe that a bullet sent 
by a good marksman into the brain or a 
heavy blow on the head with a sledge 
hammer is the best way to end life. The 
horse may be driven to the woods or 
fields where he is to be buried and there 
killed without pain. It is a bad job 
though, for one who loved the old horse 
in his youth. 
On March 28 I set three hens on 51 eggs; 
April 18 hatched out 47 nice strong chicks. 
Again on May 12 set seven hens on 105 
eggs, which hatched out 101 chicks. WTiat 
incubator can do as well? b. r. 
Center Bridge, Pa. 
R. N.-Y.—We have never found one that 
cfiualed this record. 
Wjien you write advertisers mention The 
R. N.-Y. and you will get a quick reply and 
“a square deal.” See our guarantee 8th page. 
Horse Owners! Use 
GOMBAULT’S 
Caustic 
Balsam 
A Safe Speedy aad Poiiilive Cure 
The Safest, Itest BLISTER ever used. Takes 
the place or all linttnonts lor unlit or severe action, 
llemoves Bunche.sor niemishes from Horses 
and Cattle. SUPERSEDES ALL CAUTERY 
OR FIRING. Impossible to produce scar or blemish. 
Every bottle sold is warranted to give satisfaction 
Price $1,50 per bottle. Sold by druggists, or 
sent by express, charges paid, with lull directions 
for its use. Send for descriptive circulars, 
THE LAWRENCE-WILLIAMS CO., Cleveland O. 
Breeders’ Directory 
'Olanchard’H White Eeghoriis.—The leading 
strain of heavy layers. Eggs for hatching from 
flnest stock, lll.clr.free. II. J. Blanchard.Urolon.N.y 
WvdndottGS Scotch Collies 
'* Best of both. Handsome booklet free. 
BKAVKK Hibb EAHM, - - BKAVEK, Pa. 
ReOISTEREI) (lUERNShY BUbl. MoRTON, 
a year old last December, son of Imported Durell from 
Kllerslle Kami. .IA8. B. CRANK, Bomers, N. Y. 
HIQH-CLAB8 
Registered Jersey Cattle. 
BOBT. F. SHANNON, Pittsburg, Pa. 
123 HOLSTEINSllX. 
DEbbHDUST KARM8. Mentor. Ohio. 
CnD CAI C-PwebredUolsteln-Frleslans Two 
run wHLk Registered Bulls ready for service. 
Also Bull Calves. All of above from best families. 
W. W. CHENEY, Manlius, N. Y. 
C HENANGO VAIiliHT STOCK FARMS, Greene N. 
T.—Dutch Belled and J ersey Cattle; Dorset and 
KamhouiUet Sheep; Poland-Chlna, Jersey Red and 
Suffolk Figs. Land and Water Fowls. Hens' 
Eggs, 6Uo. per dozen: 10 kinds; standard bred. 
Holstein-Friesian Bull 
ready for service, and a fine lot of Bull Calves. Best 
of breeding, and from deep producing families. 
C. K. KKCOKD. Peterboro, N. Y. 
F or SALE!—Thoroughbred 
HOL.STK1N-FK1E8IAN CATTLE 
of the best families. Also, 30 high-bred Bulls at 
reasonable prices. Write the MAPLES STOCK 
FARM, Binghamton, N. Y., Wm. Uooi), Prop 
QCQIfQUIQCC—Best quality and breeding. 
DEnnwIIIIlkd Imported sire. Ohio Farm, 
Le Roy. Ohio. M. L. & H. H. BKNHAM. 
CNACEY EARM. 
Wo have for sale four very One Berkshire Pigs and 
one Jersey Bull Calf. All stock sold will be recorded. 
SAMUEL HKK8HBEKOER, Mgr., Grantsvllle, Md 
HAMILTON * CO. 
Reg. P. Chinas, Berkahirea 
and 0. Whites, Cholee Pigs, 
8 weeks old, mated not akin. 
Bred Sows and Berrioe Boars. 
PoiiUrv. Write for hard timet 
prices and free olronlar. 
I Bosenvlok, Chester Co., Pa. 
nnnft FEBBETS. Flrst-olass stock. Some 
kUvU Trained. New prioe-Ust free. 
N. A. KNAPP. Rochester, Lorain Co., O 
Collie Pups 
—Spayed Females. Circulars. 
DECKER, South Montrose, Pa. 
SILAS 
■ flnely-bred Lord Britain and Fashoda 
I I II I Does, at following prices; Does scoring 
■ w# <<otoi)2 points, $3: Does scoring ‘M to 9t 
points, $4; Does scoring 94 points or better. t5-laid 
down at your door, express paid. A few very choice 
bucks at very low prices. All stock scored by I’. E 
Crabtree or by one of his graduates. 
1). W. TALLMAN, Longmont. Colo 
)eath to Lice 
on Hens and Chicks. 
_ __U4-page Book FREE. 
LAMBERT. Box307. Annonaug. R. I. 
lENOLEtWI 
KiUhtiUj Mltea, Pictfc, Etc., 
on ail klodB o£ aniixials and {>oultry. titren 
internally it drives oat worms. Cures all cats, woonds, sores, tUy 
Non-potoonous. Endorsed by leading vet^'rlnsrUns. “Veterinary Ad- 
FtMr’* free. Zennpr IMNlnfeetant Co. 100 lUtes 8t. Detroit. Hleh^ 
rtpwton’s llosYf, Coiif^h, 
temper and Indi^ehtlun Cure. 
A v*'i»*rjniiry fipticitic for wind, 
throat aud'stomacb troubli-s. 
Strung rerommenUh. $i I)er 
can. m aters, mail or Ex.paid. 
Nawton ilorhe Remedr Co. 
( V) Tuledo, Ohio. 
;S:;;2,cowTiK 
olds them firmly, draw* 
em forward when lying 
)wn, pushes back when 
undlng. gives freedom 
head, keepsthernmean 
K n. NEWTON CO, 
Cure Barren Animals 
THE LOSS SAVED IS CLEAR PROFIT. 
Others Cure their Animals. WHY BUTCHER yours? 
Thousands of cows, mares, sows, etc., restored to 
breeding In the past 20 years. The best slock fai"^® 
in the world are our patrons, why not you ? ABOR¬ 
TION • Every cow that aborts should be treated with 
this remedy. You cannot afford to experiment, 
proHt by the experience of expert breeders. Treat¬ 
ment by mall, 11.10. Other remedies Just as reliable. 
Ask for circulars any way. 
MOORE BROS., Veterinary Surgeons, Albany, N.Y 
Save Your Pigs! 
Runts are Unprofitable; 
Dead Hogs a Total Loss. 
DR. JOS. HAAS’ HOG REMEDY 
Is Guaranteed to prevent and arrest 
disease, stop cough, expel worms. 
Increase appetite and growth. 
Send $1.25 for trial package, postage paid. Cans 
$12.50 and $<). .50; packages $2.50. State number, 
age, condition, food of hogs. Npecuil adi'ice free^ 
25 years experience, “llogology pamphlet ana 
testimonials free. 
JOS. HAAS, V. S., Indianapolis, Ind. 
acksmithing. 
ited book wriv 
sly for farmers. 
about making 
ring steel tools, 
Jiains, hooks, 
lees, bolts, etc., 
g saws, spUemg 
ng horses. 
.. cloth bound, 
it-pald. AddroM 
