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Nos. 2, 3 and 4 under the head of suits of gents' clothing. No. 5 (miscellaneons) is a very ingenious and worthy article for the army, or travelors deprived of hotel or house accommodations. We highly recommend the boot and shoe pattern, No. 19, (miscellaneons); it must be a very useful artiele.' The patent buckle (No. 34) we commend highly. (No. 31), brooms, an excellent article.
N. W. GOODHUE,
In the class of Chemicals there were 24 entries, to which the following awards were made :
specimen of lard oil, Morehouse & Merriam, Cleveland .
In the class of Philosophical and Surgical Instruments there were 13 entries. The premiums awarded were as follows:
PHILOSOPHICAL, ETC. Best surgical instruments, J. Frederick, Cleveland..
diploma specimen dentistry, T. G. Bristor, Mansfield .......
. diploma electro-magnetic apparatus, Western Union Telegraph Co., Cleveland .......... diploma chronometers, M. Burt, Cleveland...
. . diploma
In the class of Glass and Crockery there were 25 entries, but the committee failed to report any awards whatever,
FOURTH DEPARTMENT. In the class of Flour and Grain there were 55 entries, to which awards were made as follows:
FLOUR AND GRAIN.
Best bbl flour, Ohio manufacture and Ohio wheat, Dutton & Preece, Cleveland......$6 and dip 2d best, Chas. W. Coe, Cleveland..............
.... .......... 3 and dip Best sample of white winter wheat, not less than half a bushel, Thos. Hird, East Rockport.. $5 Best sample of red winter wheat, not less than half a busbel, Geo. Anderson, Painesville.. 6 Best sample rye, not less than half a bushel, Andrew Wemple, Collamer.. Do do oats do, Thos. Bushnell. Haysville...... Do do barley do, R. Baker, Avon..... Do do buckwheat do, Thos. Bushnell .. Do do flax seed do, Geo. Anderson, Painesville
Best sample timothy, not less than half a bushel H. S. Hunt, Euclid..
Committee recommend that second as well as first premiums be offered for grain and seeds, as this department of agriculture is deserving of epecial encouragement
J. M. GLOVER,
STATEMENT OF DUTTON « PREECE. 1 bbl white wheat flour, from St. Clair Mills, Cleveland, from wheat raised by Mr. Woolrich, Bast Cleveland, Cuyaboga county, 0.
From 34 bashels : 5$ bbls. choice; 14 bbl. superfine, and I bbl. canal.
There were 14 entries of Cheeee. Annexed is a list of the awards, statement of the manufacturers, and the report of the committee. Best cheese, 1 year old and over, H. F. Giddings, Lindenville, 0...... 20 best, S. E. & 4, N. Carter, Leroy, 0...... Best and largest lot, A. Bartlett, Munson, O... 2d best, E. C. Cox, Mesopotamia.... Best cheese ander one year old, H. Stevens, Sheffield. 20 best, 8. E. & H. N. Carter, Leroy ............
To the Awarding Commitlee on Cheese:
GENTS: You are presented with twelve samples of cheese, to which your attention is called, and a careful examination respectfully solicited. Numbers 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 and 11. were made the 20, 30, 4th, 5th, 6th, 7th, 10th, 11th, 12th, 13th and 14th days of June, 1863. Number 12 was made the 2 lst day of July, 1862, from the milk of 80 cows, evening and mornings milk, with no addition of cream.
PROCESS OF MANUFACTURE.
The evening's milk is strained into the vat, and the animal heat taken therefrom by pouring cold water into the water chamber of the vat, and setting tin holders filled with water into the milk.
What cream has arisen during the night is applied into the steamer, and the morning's milk poured on to it. A fire is made in the heater and milk brought to a temperature of 84 degrees Enough rennet is then added to coagulate the milk and make it sufficiently firm to cut in 60 minutes. Then cut with a wire cutter into inch square blocks; it then stands 20 minutes ; then work the card carefully with the hands 20 minutes ; then take off a portion of the whey and start a fire in the beater ; commence heating gradually, stirring carefully until the temperature reaches 94 degrees, then shut off the heat and cover the vat with a cloth and let it stand 60 minutes ; then take off some more whey, start the fire, and continue to work the card with the hands until it is raised to a temperature of 104 degrees; cover with a cloth and let stand one hour, or until sufficiently cooked; then get the wbey off, and salt with Onondagua factory filled salt-twi pounds and four-tenths to the 100 gallons of milk; work the curd fine before putting to press. Press one day with two-inch wrought-iron screws as bard as one man can turn with a lever four feet long. After taking from the press, grease and turn every day.
PREPARATION OF RENNET.
Kill the caif at five days old, when their stomachs are empty, salt them inside and out, and bang them up to dry. When one year old and dry, put one dozen into a crock, to which add salt and water, let stand until the strength is out, when it is fit for uge.
To the questions propounded we answer as follows :
3. Long continued paturing exhausts the soil. Rotation of the grasses with other crops rightly managed will improve it.
4. When cheese commands 8 cents per pound, dairy lands may be used profitably at $35 per acre.
5. The proper temperature of a room for curing cheese should range from 75 to 80 degrees. A much bigher temperature would cause too rapid a state of fermentation ; causing a sharp pungent flavor and bitterness. At a much lower temperature fermentation is too slow, causing the whey or muisture to remain too long in the cheese, causing a sourish bitterness.
S. E. & H. N. CARRTER.
To the Committee of Judges on Cheese at the Ohio State Fair, 1863:
GENTS : The cb. ese offered for exhibition are a sample of 1,200 cheese of an uniform size and qualiiy, manufactured by me during the present season, at the Barlett Dairy, in Munson, Geauga county, Obio.
THE PROCESS OF MANUFACTURE.
The milk at night is r-ceived and put into tin vats, set inside of wooden ones, and a stream of cold spring water set running through the wooden vats to keep the milk cool and sweet, and kept running all night.
In the morning the milk is again received and put in with the last night's milk, the temperature of the whule raised to 82 deg. Fahr. ; coloring is added sufficient to produce a rich cream color, and sufficient rennet to produce perfect coagulatiou in one bour. The whole mass is then stirred until it begins to thickeo, and is then left until the curd is sufficiently formed to commence working. It is then cut up very fine, heat raised to 88 degrees, thoroughly stirred 20 minutes, and then allowed to stand for the curd to settle, the whey is then drawn off duwa tu ihe curd ; the curd is then fially broken up and the heat raised to 98 degrees ; it is then k pt stirred for an hour, so that it shall nut pack together, and then allowed to stand until the curd is done, the heat maintained at 98 d .grees all the while. When the curd is finished aud firm, it is dipped into a draiuer, where the whey runs off, and three pounds of salt to every 100 gallous of milk is added, and thoroughly worked in and incorporated with the curd. It is then put into the press, pressed two buurs, taken out, turued over, and a cloth bandage put on, replaced in the press aud left until the next day. It is then taken from the press and rubbed over with grease, carried to the curiog rooms and placed on the ranges, turned and rubbed every day until Oured.
PREPARING AND PRESERVING RENNET.
A calf should never be killed for the rennet at less than five days old, and ten days is better. Let the calf have a full meal of milk, and let him stand 16 to 18 hours, kill him, take out the rennet, turn the skin wrong side out, give it a shake, rub thoroughly with salt, turn it right side out, rub with salt, stretch on a small bow and hang up to dry.
To prepare it take one gallon for each skin, and at 90 degrees temperature, soak three days, stirriog and rubbing the skins each day. Add a large quantity of salt and it is ready for use.
ANSWERS TO QUESTIONS BY TUE BOARD.
1. Our common stock crossed with Devon I consider the best for dairy purposes. 2. White clover decidedly the best variety of grass for butter and cheese.
3. Unless manures are carefully husbanded and judiciously applied, long grazing does injure land for dairy purposes. With careful husbandry and judicious management it does not.
4. From $25 to $30 per acre.
5. 70 degrees Fahr. A higher temperature tends to make a cheese strong flavored, and a lower temperature sometimes makes a cheese bitter in taste.
No. of cows worked 80-ten to eleven cheese made per day. No addition made of cream. A screw press is used and we intend to give each cheese six tons pressure.
E. c. cox's STATEMENT.
To the Committee of Judges on Cheese :
The cheese that I have offered for inspection was made between the 20th and 25th of June ; No. of cows, 430 ; was made froin one milking only. No addition of cream. No rennet used with the curd. Pressed with a screw press-pressure not known. Pressed from 24 to 36 hours--prefer from 36 to 40 hours; then keep in a cool well ventilated room.
E. C. Cox.
c. 1. DUNBAR & son's STATEMENT.
One cheese, made about July 12. 1863. No. of cows, 28. Made from two milkinge. No addition of cream. Rennot prepared with salt and water. Pressure, self-press.
Caps remain in two weeks, then remove and grease, turning every day.
1. Native cows.
HAMMON STEVEN'S STATEMENT.
My cheese was made the last of June and first of July, from the milk of 18 cows, at two milkings, with no addition of cream. Rennet, when taken from the calf, turned and carefully washed in sweet whey or milk; turn them back, salt well, stretch on a stick and bang by the stove until well dried, then put in a bag or sack and hang in a dry place. Prepare two rennets in a gallon crock, filled with water, salt well, set in a cool place, and strain through a cloth when ready for use. I press with a lever. The amount of pressure is 1,500 pounds. Grease the surface when taken out of the hoop, and the balance when dry; turn it every day, rubbing it frequently with lard or butter.
I consider the native breed of cows the best ; they produce an equal amount of butter and cheese that a large blooded cow will, with about two-thirds the expense of keeping. Best grass for pasture is timothy and white clover. Long continued pasturing exhausts, and the wild and June grass runs out the tame and produces less feed. In this section $20 would be about an average; some farms would be profitable at bigher and some lower; about 75 degrees is the right temperature for curing cheese. In a higher temperature they would be likely to mould and sour. I set milk in a vat over night, skim the thickest part of cream in the morning, then add morning's milk, cool or warm to 80 degrees ; add sufficient rennet to fetch card in 30 minutes, then break curd fine, raise the heat moderatelely to 100 degrees, stirring the curd frequently, draw off whey ; one teacup of salt to 18 pounds ; cool to 80 degrees; prese and preserve as above stated, and you bave such a cheese as I make.
." "HAMUON STEVENS.
STATEMENT AS TO ELDRIDGE'S CHEESE.
The four cheese exhibited were made June 13, 14, 15 and 16. He keeps 200 Cows. The cheese is made from two milkings. All the cream is worked into the cheese. Rennet is preserved with salt, and prepared by soaking in pure spring water. The cheese is pressed with iron screws, the amount of presure very heavy, but not ascertained. The best cows we have are a cross of the Durham and common stock. Our grasses are common-don't know which are the best. Dairying properly managed improves land. The price per acre for which land can be profitably used for dairy purposes depends on the quality. The proper temperature of a room for curing cheese is 70 degrees Fahr.
The milk at night is put into a tin vat. The tin vat is put into a wooden vat, which is about two inches larger each way. This space is filled with cold spring water and the milk gently stirred until reduced to 60 degrees Fahr. Then the water is left to run all night around the milk. The cream in the morning is mixed with milk by straining and stirring. The rennet is put in after morning milk is put in and the heat raised to 80 degrees Fahr. It is left quiet for about 40 minutes, or until the curd breaks with sharp corners by passing the fingers through it The curd is then thoroughly broken with the hands. The most of the whey is then drawn off with a siphon. The heat is then raised to 100 degrees Fabr. and left to cook about an hour. The balance of the whey is then drawn off. The curd is put into a drainer and salted, about ope pound of fine dairy salt to 40 pounds of curd. It is then put into presses and pressed about three hours, when it is taken out and bandaged and put back into the press to remain until the next day. When first taken out of press the cheese is thorougly greased and removed to the curing room, where they are turned every day and rubbed.
John I. ELDRIDGR.
To the Hon. Judges on Cheese, at the Ohio State Fair, 1863:
The two cheese over one year old, exhibited by me, were made on May 27th and June 1st, '62, and the five under one year old, on the 4th, 5th, 6th, 7th and 8th days of June, Each cheese was made from the milk of 38 cows, at two milkings, with no addition of cream.
MODE OF PREPARING AND PRESERVING RENNET.
The calves are killed when five days old, with an empty stomach, which is usually about 18 hours after sucking. More cheese can be made from a rennet taken from a calf soon after suck. ing and saved with the contents, but the flavor will not be as good. When taken out, the rennets are thoroughly salted and stretched on hoops to dry-care being taken to hang them so as to drip as little as possible. Rennets are not fit for use until one year old or over. When wanted for use, half a dozen dried rennets are soaked 24 hours in one gallon of soft water, with as much salt added as will dissolve; the skins are then taken out, and afterwards soaked again