1850. 
THE CULTIVATOR. 
105 
draw off one-third of the whey, and work the curd 
fine and scald to 100°, if for home market—and if 
for foreign, 110°. Draw off the whey, and let 
the curd cool; put one pound of Ashton salt to for¬ 
ty pounds of the curd, and press very hard. 
I commenced operations 1st of 4mo., and up to 
12mo. 29th day, I find the result as follows: 
18 ; 205 lbs. cheese, sold in New-York for 7 cts. per lb.,_$1274 35 
550 lbs of Butter,..... 80 75 
$1355 10 
Commission, boxes, and transportation,.$127 43 
Nett proceeds,.$1227 67 
Which gives to each cow 606 5-6tlis lbs. of cheese 
and 18g lbs. of butter, worth $40.92, exclusive of 
calf, &c. 
The age of the cheese when sent to market, has 
averaged from 30 to 60 days. Otis Dillingham. 
Granville , Wash. Co., N. F., 1st Mo., 25, 1850. 
Large vs. Small Cheeses. 
The Ashtabula Telegraph, speaking of the great 
decline in the price of cheese in the northern part 
of Ohio, the last season, attributes it to the large 
size of the cheeses. 
“ It is stated by one of our most intelligent and 
cautious merchants, that his experience of New-York 
prices of cheese, acquired during his fall visit to 
make purchases, settled in his mind, conclusively, 
the form and weight of cheese intended for export 
or for city use. He found on inquiry at the highest 
sources, that while five and a-half cents was the 
top price for our large sized cheese, the small sizes, 
say from ten to twenty pounds, were quick of sale 
at nine and nine and a-half cents. This, he decla¬ 
red, was a fact worth knowing by a country mer¬ 
chant in the habit of buying cheese, and it is a fact 
worth knowing by those who make cheese. Large 
cheeses, however skillfully and carefully made and 
kept, are bad travellers. The principle of decom¬ 
position is inherent in every cheese, and nothing but 
dryness can arrest it; but in large dairies this de¬ 
gree of dryness is difficult of attainment,—is seldom 
attained. What is called heaving in cheese is sim¬ 
ply fermentation, and this is the first step to decom¬ 
position, which is inevitable, after the heaving has 
once occurred. The great losses heretofore sustain¬ 
ed by foreign merchants—purchasers oflarge cheese, 
have made them shy of the article, and their loss of 
character has led to their fall in value.” 
Dunlop Cheese. 
The following method of making this celebrated 
cheese, is given by Mr. Robert Gray, a practical 
Scotch Farmer, now residing in New Brunswick. It 
is taken from the report of the Directors of the St. 
John Agricultural Society: 
When more than the produce of one milking is 
used, the old milk must be heated to the same tem¬ 
perature as that newly drawn from the cows, or a 
little above it. This is best done by putting the 
milk, after taking off the cream, into a tin pan, and 
that again into boiling water. When the milk is 
properly heated, it is (together with the cream pre¬ 
viously drawn off,) and the new milk, put into a tub 
and well stirred together, and the steep applied. 
When the milk has coagulated, which will be in 
about 20 minutes, the whole should be stirred up and 
thoroughly broken by the hand. In ten minutes af¬ 
terwards the whey should be taken off', and the curd 
pressed against the bottom of the tub, till it is firm 
enough to be lifted into a drainer, or vessel with a 
porous bottom, when it is cut with a knife once in 
every ten minutes for an hour. It is then put into 
a cloth, and a pressure applied to expel the whey 
more thoroughly. When this is done and the curd 
gets dry and firm, it is put into a tub and carefully 
minced with the curd knife, and salt and a little ni¬ 
tre applied. The curd, with a cloth round it, is 
then put into a chcsset, set before the fire for three 
hours, and turned from time to time to preserve a 
uniform heat. It is then put in the press and a light 
pressure applied. At the end of an hour the cheese 
is turned upside down in the chesset, and a cloth 
drawn from boiling water applied. At the end of 
another hour, the cloth is again changed, and the 
cheese is left in the press till the following morning, 
when it is taken out, slightly heated before the fire, 
and again returned to the chesset and the press. 
When the wet cloths have been changed a time or 
two, a dry cloth is substituted and a greater pres¬ 
sure applied. The dry cloths are changed every two 
hours till the cheese is perfectly dry, when it is taken 
out, the chesset well warmed, and a thin cloth put 
into it. The cheese is then returned to the chesset 
for the last time, and subjected to a slight pressure 
for half an hour, when it is taken out and laid on a 
plank in a dry situation with a cloth thrown over it 
for a day or two, and turned over and rubbed with 
a coarse towel, (taking care not to break the edges,) 
every two days till it is sufficiently dry for keeping. 
To Make and Preserve Sausages. 
Eds. Cultivator — I send a receipt for preserving 
sausages, that is worth one year’s subscription to 
The Cultivator, to every family that makes much 
use of them that does not already know it. Although 
too late for the last killing time, it will soon come 
around to another. And while I am about it, I will 
give my mode of seasoning them, as I have done it 
for twenty years. For one hundred pounds of 
meat, 11 pound of fine salt, 6 ounces of black pep¬ 
per, powdered, and ounces of sage. For market 
or immediate use, a little more salt might be added. 
And now for preserving them. Immediately af¬ 
ter the meat is seasoned, make it up into small cakes, 
(say as large as the top of a teacup,) and fry them 
in the usual manner until nearly done—or quite done 
I think best. Then have clean small earthen or 
stone pots ready, and pack the cakes in as closely 
as possible till nearly full, pouring in the fat that 
comes out in frying them—then put a weight on, 
sufficient to keep-them down until cold. If there is 
not enough fat fries out to cover them, supply the 
deficit with clean melted lard. When they are per¬ 
fectly cold, it is best to put a little more melted lard 
on, as there will sometimes be cracks made in cool¬ 
ing—put a paper over them, and set them in a dry 
cool place, and they will keep from New Years till 
after the next harvest as good as when put up, or 
very nearly so. They will keep, I suppose, as well 
in large pots as small ones, until they are opened. 
It is only necessary to warm them up for use. Try 
it—there is no mistake in it. I have proved it. E. 
Oroasdale. Phil. Co., Pa., 1st Mo. 29, 1850. 
Feeding Cattle in Winter. —The American 
Farmer says, '■*' a neighbor of ours had an oblong 
tight box made, with a top—he filled this box with 
cut stalks, poured over them a pot of boiling water, 
shut down the lid and put a weight upon it, and thus 
cooked them with the steam. By the time the w T a- 
ter became milk-warm, the stalks were sufficiently 
cooked. For his milch cow T s, he had bran or mill 
feed mixed; and they w^ere always in a thriving 
condition,” 
