54 
THE CULTIVATOR. 
They then weighed— 
No. 
1 Hereford,. 
2 do 
3 do . 
cwt. qrs. 
. 13 0 
. 12 0 
. 12 0 
lbs. 
14 
0 
0 
No. 
1 Short Horns, 
2 do 
3 do 
cwt. qrs. lbs. 
14 2 0 
14 1 14 
14 2 14 
being an increase of weight in favor of the Short Horns, of 17 2 0 
and in favor of the Herefords, of. 13 3 14 
and making a difference in favor of the Short Horns, of 3 2 14 
but then the Short Horns had consumed 12,775 lbs. more of turnips 
and 1,714 lbs. more of hay. 
“ When they were all sold together at Smithfield, on the 30th 
March, the heavier Short Horns fetched £97, and the lighter He¬ 
refords £96, being an overplus of only £1, to pay for the enor¬ 
mous difference in the food consumed, and the greater price given 
on account of the heavier weight of the Short Horns at the com¬ 
mencement of the experiment.” 
In Gloucester, celebrated for its cheese, and where the dairy is the 
great object, a great mixture prevails, though the middle horn vari- 
eties preponderate. The cows yield from four to six gallons of good 
milk per day. The calves are reared here pretty much in the same 
way as in Devonshire, as already noted—on skimmed milk, whey 
and linseed tea. Manured pastures are considered prejudicial to the 
dairy. The milk from them may be more abundant, but is not so 
rich. A farmer had two adjoining fields, one of them richly manur¬ 
ed. His cows were put in each in alternate weeks. When running 
in the manured ground, the cheese was rank, heavy and hollow, and 
unfit for the market: when in the other, excellent cheese was made. 
Frequent changes in pasture are beneficial; as nothing is more con¬ 
ducive to the general health of the animal, as well as the abundant 
supply of milk, as the first flush of grass in the spring, after mowing, 
or in fresh pasture. 
Our hilly lands are adapted to permanent pasture, to the dairy and 
sheep husbandry. Neither will ultimately be found to succeed well 
upon heavy wheat land, or upon the lighter soils adapted to alter¬ 
nate husbandry. ' The counties upon the head waters of the Hud¬ 
son, Mohawk, Susquehannah, Delaware and Allegany rivers, are 
destined to be our great sheep and dairy districts. 
As the double Gloucester cheese is in great repute, we shall brief¬ 
ly describe the process of making it, meroly premising, that the 
cause of its superior quality is not satisfactorily known—some as¬ 
cribing it to the soil, or rather pasture grasses, and others to the 
process of manufacture. 
The milk is set at a temperature of 85 deg. which it is desirable 
should be natural, that is, from the cow, rather than artificial, by 
heating. The colouring matter and rennet are then added—the ren¬ 
net old and free from smell. The process of cutting and breaking 
the curd follows next; and when it is sufficiently broken it is put 
into vats, and pressed well down. These vats are here, or rather 
in New-England, termed cheese hoops. The vats are filled as close¬ 
ly as possible-—the cheese cloth placed over all, and a little hot wa¬ 
ter is poured over the cloth, to harden the outside of the cheese ; the 
curd is then turned out into the cloth, and this being carefully folded 
round it, the cheese is returned once more into the vat. All the 
vats which are to be filled are to be placed one upon another, and 
are subjected to the action of the press. Here they remain twenty- 
four hours, the vats of the next meal being placed underneath, and 
those of the preceding meal raised a tier, and dry cloths occasion¬ 
ally applied. In many dairies there is a second breaking of the 
curd, which, after having been reduced as small as possible, is scald¬ 
ed with a mixture of water and whey. The second and more per¬ 
fect breaking down of the curd has been imagined to be the grand 
cause of the soft uniform substance of the cheese when it is fully 
made. The practice is, however, getting somewhat into disuse; 
for it is reasonably urged that this scalding and washing must ex¬ 
tract a portion of the oleaginous part of the cheese, as washing in 
water dissipates this and the aroma of butter; therefore a great deal 
more care is taken in sufficiently reducing it with the knife, rapidly 
worked about the tub before the curd is put into the vat. The old 
farmers, however, maintain, that the whole art of making Glouces¬ 
ter cheese depends on the scalding process; that the salty matter 
of the milk and curd is thus disposed to develop itself, and to he 
brought so far out, as to form afterwards the uniform rich substance 
for which the Gloucester cheese is celebrated. No salt seems to 
be put into the curd: but after twenty-four hours, tho cheeses are 
well rubbed with salt; and this is repeated daily for four days.— 
The cloths are now taken away, and the cheeses regularly returned 
to the press for four, or five, or six days, according to the state of 
the weather. They are then put upon the shelf, and turned twice 
in the day, for two or three days; and then placed in the cheese 
room, where they are turned once in a day for a month. They are 
then scraped clean, and painted red or brown, which in a few days 
is rubbed from the edges and the cheese is continued to be turned 
once or twice every week. To prepare the rennet two months be¬ 
fore it is to be used, 12 pounds of salt are boiled in 12 gallons of wa¬ 
ter till the liquid will bear an egg; then strained, and 24 “ veils,” 
or stomachs, and 12 lemons with the rinds on, but incisions made 
into them, and two ounces of cloves and cinnamon, are then put in¬ 
to the liquor. The “ single Gloucester,” is skim-milk cheese! and 
it is common to take cream enough from the “ double” to serve the 
family. 
We cannot refrain from intruding here, honorable mention of an 
Otsego dairy woman. Mary Brown, the worthy consort of Lemuel 
Brown, of Edmeston, made the last summer, forty-seven hundred 
pounds of cheese from thirteen cows. The quality of this cheese 
is not excelled by hardly any that comes to market. It sold at nine 
cents the pound. But what is worthy of particular notice is, that 
Mrs. Brown’s cheese was not “ single Gloucester,” made of skim- 
milk, nor “ double Gloucester,” deprived of a part of the cream, but 
real “ double Otsego ,” with every particle of the cream incorporated 
with the curd. Mrs. B. remarks that every pound of butter made 
from cheese milk, diminishes the cheese two pounds in weight, and 
one or two cents in price. Mrs. Brown’s example should be com¬ 
mended by every lover of good cheese. 
In Sussex, stall feeding is much practised. Lord Egremont has his 
milch cows tied up the greater part of the year, alleging that he there¬ 
by saved one-third of the food—that the cows were fed with a fourth 
part of the usual trouble—that more dung was made—and that there 
was no poaching the ground. Mr. Glynde, a skilful farmer, found 
that nine oxen fed loose in the yard, ate and destroyed as much as 
twelve oxen that were tied up. The average weight of the Sussex 
ox, when fitted for market, is stated at 16 and 17 cwt. and they have 
gone as high as 3,000 lbs. Oxen are worked three days in a week, 
in winter, and fed upon straw: and when they will not bear hard 
work, and hard food, they are turned off to fatten. The bull is 
changed every two years by the best breeders, from the supposition 
that the breeding in-and-in will cause the stock to degenerate. 
In Glamorganshire and Cardiganshire, butter is the main object, 
and good cows average one hundred weight in the dairy season. 
Science of Agriculture. 
PULVERIZATION. 
The mechanical division of the parts of soils is a very obvious im¬ 
provement, and applicable to all in proportion to their adhesive tex¬ 
ture. Even a free silicious soil will, if left untouched, become too 
compact for the proper admission of air, rain and heat, and for the 
free growth of the fibres; and strong upland clays, not submitted 
to the plough or spade, will in a few years, be found in the posses¬ 
sion of fibrous rooted perennial grasses, which form a clothing on 
their surface, or strong tap rooted trees as the oak, which force 
their way through the interior of the mass. Annuals and rementa- 
ceous-rooted herbaceous plants cannot penetrate into such a soil. 
The first object of pulverization is to give scope to the roots of vege- 
bles, for without roots no plant will become vigorous, whatever may 
be the richness of the soil in which it is placed. The fibres of the 
roots take up the extract of the soil by introsusception. The quan¬ 
tity taken up, therefore, will not depend alone on the quantity in the 
soil, but on the number of absorbing fibres. The more the soil is 
pulverized, the more the fibres are increased, the more extract is 
absorbed, and the more vigorous does the plant become. Pulveri¬ 
zation, therefore, is not only advantageous previous to planting and 
sowing, but also during the progress of vegetation, when applied in 
the intervals between the plants. 
[Hence the utility of using the harrow and cultivator, in rowed 
crops, as corn, potatoes, ruta baga, &c. even when there are no weeds 
to be destroyed, or hilling required—and hence the utility of using 
the harrow, in spring upon winter grain.] 
Pulverization increases the capillary attraction, or sponge-like pro¬ 
perties of soils, by which their humidity is rendered more uniform. 
It is evident this capillary attraction must be greater where the par- 
