! ' 126 
THIS reURA.lv NBW-YORKBK 
November 7, 
MAKING SMALL CHEESE. 
I V\KE 20 pounds warm milk, add suf¬ 
ficient rennet. When thick cut into 
■ hecks. In half an hour dip the curd 
into a drainer. After draining cut the 
curd with a knife and pour on to it two 
quarts of hot water. Drain again. Chop 
the curd, salt it and press it. If you ex¬ 
pect to make a good cheese the first 
time, you will be sadly disappointed. 
In the first place get a calf’s rennet 
from the butcher. Have him clean it. 
After soaking a day or two in salt water 
you can pack it away in salt to keep it 
for future use. For making cheese, cut 
off a piece two inches square, more or 
less, and soak in water over night. Take 
u teaspoonful of the liquid and test its 
strength by using it in skim-milk. If it 
thickens in about half an hour it will 
do. If it takes longer you must put in 
more rennet. If it thickens sooner don’t 
put in as much rennet. Too much ren¬ 
net makes the cheese dry. Experiment 
with warm skim-milk before you dare to 
use the whole milk. Keep the milk as 
warm as new milk or In cool weather a 
little warmer, by setting in a dish of 
warm water. 
When the milk has thickened so that 
you can cut it into checks, take a long, 
thin knife and cut ’way to the bottom, 
making checks two inches square. Let 
it stand a few minutes longer, then take 
a new dish drainer, lay a piece of cheese 
cloth over it and dip the curd into it. 
Frequently draw the corners of the cloth 
towards the center to let the whey off, 
but don’t hurry it or you will start the 
white whey. After it is bar’ enough to 
cut into slices, or chunks, put it in a 
bowl and cut it across a few times, then 
pour on two quarts hot (not boiling) 
water. Drain and chop. Salt it, not too 
salt. Too much salt makes it dry. Try 
one tablespoonful first, next time, more 
or less. 
For a hoop, take a can that will hold 
about 1 y 2 quarts. Cut out the bottom 
with a can opener. Put in a cloth over 
the top of the can and press it down into 
the can, then put in the curd. When 
full lay your hand over the curd and 
draw the cloth up smoothly all around 
the side of the can. Lay one corner of 
the cloth smoothly over the top. I.ay 
a round piece of wood on top and put 
into the cheese press or under a weight. 
The round piece of wood, which we call 
the follower, must be just large enough 
to fit into the can, not too small, or 
your cheese will have a rim. If you 
can’t find a wooden piece you may be 
able to find the cover to a smaller can 
which will just fit in. 
Don’t put too much weight on at first. 
Keep adding more weight until you have 
enough to press it down firmly. Be care¬ 
ful not to start the white whey. At 
night take out the cheese, lay the cloth in 
the can as before and put in the cheese 
the other side up. Put on the weight 
and press until morning, then take it 
from the can, rub it all over with but¬ 
ter, lard or bacon fat. Keep in a warm 
place. Turn and rub every day. In two 
weeks or less it will do to eat. 
Take these few hints to start with; 
varying them as you see fit. With good 
milk, good rennet and good courage you 
will be able to get some nice little 
cheeses just large enough to carry for 
your lunch on an automobile trip. 
Maine. mrs. a. l. libby. 
PACKED BUTTER. 
I N answer to A. B. S. of Massachu¬ 
setts, page 1250, in regard to packing 
butter, there may be more than one rea¬ 
son why the butter put down for home 
use did not keep. There are times when 
the milk is not in good condition when 
it comes from the cow, owing to some 
food eaten or to tainted drinking water. 
The cream from such milk will not make 
butter of good keeping quality. 
As the cream is from only two cows 
it may be kept too long before churning. 
I have known cream to be kept a week 
in some cases before churned. This is 
too long to be able to make good packed 
butter, for if the cream is kept at a 
good ripening temperati.re it will become 
too sour, and if kept cold will very often 
develop a species of bacteria that pro¬ 
duce a bitter flavor. As A. B. S. says, if 
sanitary methods have been followed it 
can be nothing along that line. I would 
think the trouble might be that a too 
riiin cream has been run. I would sug¬ 
gest that a cream not less than 35% be 
run, not kept more than two or three 
days at a moderately low temperature 
of about 65 to 70 degrees. 
As this is home making we assume j 
there is no acidity test to use, so must 
depend on the taste, and will call it 
ripened when a good clean, sour flavor 
is secured. Cool for at least two hours 
to about 60 degrees. Churn and wash 
with good clean water of about the same 
temperature as the butter-milk. Salt 
from three-quarters to one ounce per 
pound, according to taste. I suggest 
working thoroughly at once, as never is 
butter in better condition to work than 
when it first leaves the churn if firm 
enough to insure a good body. 
From now two methods may be used, 
packed solid in clean stone jars or 
crocks, covered with a circle of thin but¬ 
ter muslin, then a layer say of one inch 
of salt. This must le kept i„ a cool 
dry place. 
The second method is to form the but¬ 
ter in prints (or rolls) wrap in a parch¬ 
ment butter paper as if to be put on the' 
market, pack as closely as possible in a 
large stone jar and pour a strong cold 
brine over this, completely covering the ! 
butter. This is a handy way for home 
use, as a few pounds or as much as is 
needed for a week’s use may be taken 
out, the brine rinsed from the paper cov¬ 
ered butter and it is ready for the table. 
From time to time a handful of salt may 
be added as the brine weakens. This cer¬ 
tainly is a splendid way to keep butter 
and has been well tested. For several 
years, butter made in my husband’s 
creamery with the ordinary dairy meth¬ 
ods and no particular preparation was 
packed for use by a man in a nearby 
city. One year 125 pounds were packed 
during the first week in October, and the 
last of the butter was used about the 
25th of June. We were assured by this 
man that the last of the butter was as 
good as the first. k. c. wivel. 
THE BROWN SWISS CATTLE. 
I NOTICE an inquiry regarding Brown 
Swiss cattle, the answer to wlrch I 
wish to correct in some particulars. 
Ira Inman, Beloit, Wis., is secretary 
and Wm. B. Hale, Rochester N. Y. is 
president of the Brown Swiss Associa¬ 
tion. Prof. Minkler states that no sys¬ 
tem of registration for production has 
been adopted. Under separate cover I 
am sending you a publication showing 
the records of cows and heifers that 
have qualified for registration of pro¬ 
duction, which was adopted about three 
years ago. This publication was issued 
about two and a half years after 
the register for production was estab¬ 
lished. The 04 cows and heifers named 
averaged 10805.4 pounds of milk and 
431.91 pounds fat. The highest cow was 
College Bramsa 2nd, 19460.6 pounds 
milk and 798.16 pounds fat Thirty- 
nine mature cows averaged 11446.3 
pounds milk, 447.91 pounds fat. Sixteen 
five-year-olds averaged 12087.3 pounds 
milk, 483.08 pounds fat. Ten two-year- | 
olds averaged 8422.5 pounds milk, 360.59 ! 
pounds fat. The highest two-year-old gave 
10464.3 pounds milk. The highest butter- 
fat test for two-year olds was 454.24 
pounds. This would also tend to refute the 
statement that they are slow maturing. 
Every cow thus far that has applied for 
entry, except those that have met death or 
accident, has qualified, and the average 
has been higher than that of any other 
breed. 
The showing of the Brown Swiss at 
the various shows and fairs this year 
has been very conspicuous and noticeable. 
In this week’s Hoard’s Dairyman I no¬ 
tice the following: “Mr. Stevenson, who 
judged Brown Swiss and Ilolsteins, 
made the statement that the Brown 
Swiss was the finest class of these cat¬ 
tle that he had ever seen. The breeders 
are giving a smoothness and finish to 
their cattle that is compelling the atten¬ 
tion of the dairy world.” This breed has 
also won the highest honors at the but- 
terfat contests open to all breeds at the 
Michigan and Illinois State Fairs this 
year. The Brown Swiss Breeders’ Asso¬ 
ciation held its annual meeting this year 
Oct. 27th in Chicago during the Na¬ 
tional Dairy Show, at which time they 
expected to make the finest display of the 
breed that has ever been seen in this 
country. w. E. janes. 
New York. 
THE WHOLE STORY 
Every farmer who raises hogs—you—absolutely 
needs to know the whole story—needs our free 
booklet “The Undigested Toxines—The 
Science of Feeding.” 
It tells the whole truth about raw and cooked food!—how 
to prevent hoe cholera, worms and other diseases in ani¬ 
mals—how to keep lio&s, cows, sheep and 
poultry healthy—new thoughts—old methods— 
Puts Dollars in Your Pockets 
Send for a booklet TODAY—tomorrow you may forget. 
HEESEN BROS. & CO., Box 59 Tecumseh, Mich. 
"NO MORE HOG CHOLERA FOR ME 
COOKED FOOD 
Just Hog Talk—however hogs don’t want cholera, 
worms or disease—but the health that comes 
from good, clean, wholesome food. YOU 
SHOULD GET 
lUSIKl 
harmessjUE 
fpaaaaYf 
5>SMS!U 
Keeps 
Your 
Harness 
Black, 
Pliable 
and Strong 
No Acids 
No Chemicals 
STANDARD OIL 
COMPANY 
of New York 
“LOW DOWN” 
MILK WAGONS 
PARSONS 
Are only one step 
away from the 
ground. 
Think of the 
labor saved and 
the ease with 
which it is done. 
W rite at once 
for catalog D and 
photos. 
THE PARSONS WAGON CO., EarlviUe, New York 
Only $2 D ow n 
One Year to Pay!) 
Buys the New Butter¬ 
fly Jr. No.l. Light rannlii., 
easy cleaning, close skim¬ 
ming, durable. Guaranteed 
a lifetime. Skims 95 qts. 
per hour. Made also in four 
larger up to 5 1-2 shown 
QA nave' FrPP Trial Earns Ita own coat 
ou uayb rree iimi an<1 moro t, y w h»t 
it laveH in cron in. Postal brinies Free cat¬ 
alog folder and ' *dir©ct-from-factory ’' offer, 
buy from tho manufacturer and save half. 
ALBAUGH-DOVER CO. ‘ J 
221 2 Marshall Blvd. CHICAGO 
rDllMD'C IMPROVED 
UKUmtii WARRINER 
STANCHION 
H. A. Moyer, Syracuse, 
N. Y., says “ they 
SAVE COST 
in feed in one winter.” 
Send address for speci- 
of inexpensive 
yet sanitary cow stable to 
WALLACE It. OltUMU, lioxMU, Forcatvllle, Conn. 
You Can’t Cut Out 
A. BOG SPAVIN,PUFF or THUItOUGHPIN, 
but 
ABSORBINE 
*TRADE MARK REG.US.PAT. OFF. 
will clean them off permanently, 
and you work the horse same time. 
Does not blister or remove the 
hair. $2.00 per bottle, delivered. 
Will tell you more if you write. 
Book 4 K free. ABSORBINE, JR., 
the antiseptic liniment for mankind, 
reduces Varicose Veins, Ruptured 
Muscles or Ligaments. Enlareed Glands. Goitre*, 
Wens, Cysts. Allays pain quickly. Price 81.00 and $2.00 
a Doitle at dracrisi* or delivered. Manufactured only by 
W, F. YOUNG, P. D. F., 8j i empie St., bprmgiield, blase. 
r $3 Package^ 
will cure any case or 
money refunded 
$1 Package 
cures ordinary cases. 
Postpaid on receipt of price. 
Agents Wanted 
YVi ite for descriptive booklet l 
MINERAL 
'"SHEAVE 
years REMEDY 
NEGLECT 
Will Ruin I 
Your Horse^ 
Send to-day for’ 
only 
PERMANENT 
CURE, 
Sale —Certain ( 
Slmal Hea*e Remedy Co.. 461 Fourth A»e.. Pittsburgh, Hr 
1 
Saved Him $225.00 
For spavin, splint, ringbone, thoropin, for swellings,! 
bruises, bony growths, and lameness, nothing in our 
opinion has ever proved equal to Kendall’s Spavin Cure, 
READ THIS LETTER 
Prom E. J. Dart on. Knobley, West Va. 
••Two years aco tho muscles at tho point of m? maro’s shoulder pure 
way, and thro© Veterinarians told me she was mined but I used Ken¬ 
dall’s Spnvln Curo according to instructions amt today I hate refused 
$225.00 for that mare. I claim you sated practically the whole 
amount. I have tri.-d It a'moet for everything in the animal line 
and have found It wonderfuL'* 
Price $1.00 a bottle or C for $5.00. Get our Book. 
|“Trcatisc on the Horse”—Free at druggists or write us. 
Dr. B. J. Kendall, Fnosbtirg Falla, Vermont, 0. 8. A. 
* 
DEATHTO HEAVES! 
NEWTON’S 
Heave, Couch, Disim- 
per and Indigestion Curl 
Cures Heaves by correcting ths 
cause — Indigestion. Prevent# 
Col io,Staggers,etc. Best Coin 
dltloner and Worm Ex¬ 
pel ler. Used by Veterinarians 
fbr 30 years. The 11 rat or 
second $1.00 can curea heave*. The 
can In giiarsnteed to euro or money refunded. 
can at dealers’ or sent direct prepaid. Booklet freau 
NEWTON REMEDY COMPANY. Toledo. Ohio. 
HOR.SE OWNERS! USE 
GOMBAULT'S 
CAUSTIC 
BALSAM. 
A safe, speedy and positive cur* 
The safest, Boot BLISTER 
ever used. Removes all bunches 
from H o r a o a. Impossible to 
produce scar or blemish. Send 
for descriptive circulars. 
THE LA WREJNOE-WILLIAMS CO., Cleveland, O. 
HORSE LAME? 
Use K I MHO'S Fnmous 
OINTMENT. A suro curt 
for bone, bog, and ,blood 
spavin, ringbone, curb, soft bunches, splint, ele. BO cento, post* 
paid. K. Klmilg, Jr., Remedy Co., 4826 Woodland Avo., Jrhila. 
« PERFECTION STABLE 
EQUIPMENTS 
inf Davs’ trial. STANLEY C. SWIFT 
JLgJ MFC. CO., Box A, Cuba, N. Y. 
