28 
PICTORIAL CULTIVATOR ALMANAC. 
DESIGN FOR A SMALL VILLA. 
This very remarkably neat and tasteful design of a 
presents the residence of L. B. Brown, of Rahway, 
copy the annexed notice from the Horticulturist: 
u It is an excellent example of 
economical arrangement; and we 
scarcely remember an instance where 
so good an effect, joined to so much 
comfort and convenience, has been 
produced at' so moderate a cost. 
“ The plan of the principal floor 
shows, besides the entry, a parlor, a 
saloon, a dining-room, a kitchen, 
and a pantry. Not an inch of space 
is lost; and the management of the 
stairs and passages in the second 
story, is so complete that six good 
bed-rooms are afforded. 
“ The exterior, without making 
pretensions to ornamental effect, is 
well composed; the proportions are 
good, the style is well expressed, 
and the whole is altogether satisfac¬ 
tory to the eye and the judgment. 
“ The veranda, which extends 
along the front of the building, gives 
an expression of great comfort to 
every house, in a climate where 
shelter and repose are so necessary, 
in certain hours of the day, as in the 
middle states, and where a veranda 
is therefore as indispensable as almost 
any apartment in the dwelling. 
u We think there are few examples 
existing in this country of a cottage 
villa containing so much accommo¬ 
dation, and in so unexceptionable a 
taste, for the moderate sum of 
$2,300,—the cost of this design as 
completed at Rahway. 
Protection against the Curcu- 
lio. —We have heard of some instan¬ 
ces where the fumigation of trees with 
brimstone, seemed to protect plums 
from this insect. Mr. J. R. Howard 
informs us that Mr. C. II. Hall of 
Bluerock, Ohio, has for several years 
pursued the following with advan¬ 
tage: “ He melts sulphur, and dips 
in it woolen rags, which are tied to the 
end of a pole, and at twilight he fumi¬ 
gates the trees. This he does twice 
a week, and it is so offensive, that 
the insects leave the orchard. The 
practice has always been successful. 
country dwelling, is copied from the Horticulturist, and re- 
N. ,J. It was designed by A. J. Davis, of New-York. We 
First Floor. 
PINE-APPLE CHEESE. 
A summary of the mode of making this cheese, as prac¬ 
ticed by Mr. Robert Norton, of Rushford, Allegany 
county, N. Y., is given in the journal of the N. Y. State 
Ag. Society, from which- we take the following. It 
appears that Mr. N. is from Goshen, Ct., and he is pro¬ 
bably a relative of Mr. Lewis M. Norton, of that place, 
who was the first manufacturer of pine-apple cheese in 
this country. The particulars of his mode were given 
in the Cultivator for 1845, page 283. 
“ His curd is kept until its age brings it into the same 
, chemical state that is produced by a thorough scald ; 
j after which it is cut into pieces one inch long and three- 
eighths of an inch square, by a machine which works up 
20 lbs. per minute; after this it is warmed by water to 
90°, and salted at the rate of 1 lb. of salt to 50 lbs. of 
curd. The pine-apple cheeses are at first pressed smooth 
with a neck projecting from the lower end, to which the 
pressure is applied. The impression is made by a net, 
which is stretched on by a screw, after softening the 
cheese in hot water. This toughens the rind and insures 
the cheese a safe arrival after a long voyage. The Nor¬ 
ton cheese is in very great demand by California ship¬ 
pers. The shipping cheeses weigh about 10 lbs. each, 
and are pressed in tin hoops, in perpendicular columns, 
containing nine cheese each.” 
WASHING FLUID. 
Take one pint alcohol, one pint spirits turpentine, two 
ounces ammonia, (hartshorn,) one ounce camphor gum; 
mix all together, and bottle—cork tight—shake before 
using. 
Directions for using .—For every five gallons of wa¬ 
ter, about milk-warm, add one pint of soft soap; then 
put in three table spoonfulls of the preparation. Soak 
the white clothes thirty minutes; then rinse or wring 
them out, rubbing them where the most dirt appears. 
Then put them into clear, cold water, without soap, and 
boil thirty minutes, and rinse them in clear cold water. 
The same preparation will answer for colored flannels 
and calicoes. Soak them thirty minutes, rub and wring 
them out. Then pass them through the water in which 
the white clothes were boiled, which will cleanse them 
sufficiently for rinsing. 
