Agriculture.

Waikato Times, Volume XX, Issue 1672, 24 March 1883, Page 2 (Supplement)

Agriculture.

A corhespondbht writes ifie k long and enthusiaatio latter concerning " brandy cheese." He jays: "You may talk Stilton, Brie, Pine Apple, Js<J»m. *M c^Hei' varieties of foreign and domestic cheese : I have tried them all, but I have found nothing 80 delicious to my taste as good old brandy cheese which I have occasionally eaten in my travels, but cannot get in- market, nor can. I. find where it is manufactured. If yon can direct me to a factory or dairyman that makes this superb delicacy, or tell the readers of the Bubal where it can be had, you will cobfer a favor on me and others which will be duly appreciated." In reply I would say that I know of ' no factory or dairyman that makes a regular bnsinesii of producing " brandy dheese," nor do' l' remember to have ever seen a description of it« manufacture by any of our writers on the"' dairy. The proceas of making, however, has long been an " open secret " among certain dairymen, care been taken not to give all the details or particulars to consumers or pur* chasers of this kind of goods. Almost every kind of business has its secrets, and the dairy is no exception. Perhaps I ought not to divulge all the ciroumstances connected with the origin of brandy cheese, or tell what characterizes most of that offered for sale, or supplied to customers; but in view of the earnest appeal made by my correspondent for information respecting what he calls a delicfou» morsel." I shall take the risk of giving it. « Now when the cheese manufacturer has a' rich, ripe, mellow cheese that by accident or otherwise gets cracked or broken, and is in danger of being lost on account of skippers, he has what hs considers good stock for making brandy cheese. The cheese having been Removed to a convenient place, it is divided P^Q) m sections, the rind is pared off, and the several pieces are carefully examined for skippers. These if found, are cut out and thrown away. The sound pieces are now broken up fine and mingled with brandy. The mass is worked with the hands or with a wooden paddle in a clean tray or some suitable vessel until all parts become smooth and plastic. If there are any hard particles they are broken doW with the paddle, so that the mass is in a uniform, smooth and plastic. _ condition. The whole is then closely packed Un layers in a stone jar, brandy being sprinkled between the layers if not sufficiently moist. After the whole haa been packed down solidly, the top is covered with a thick, oiled paper, nicely fitting the surface in all its parts, and then wet down with brandy. A suitable cover is then placed on the crock, and it is set in a cool place, and in a short time it will bo ready for market. It may bo thus kept for months by occasionally sprinkling the surface with brandy, and it makes an article of food highly esteemed by many. Of course brandy cheese can be made in this way from any kind of stock. I have only referred to that commonly employed by dairymen who make the article to save themselves from loss, Proof spirits are often used instead of brandy for making this kind of cheese, and often a little biandy is used with the proof spirits to give it flavor. I have known brandy cheese to sell at a very high price, and many people who are fond of old cbeeae, and like to have it always on hand, put up a supply in_ stone pots or crocks, because it is easily kept in this way for long periods without loss or deterioration. Brandy cheese on the table in these temperance days I know may be regarded as somewhat suspicious by some, still I do not think anyone would be likely to get much of " a nip " from a bit of cheese to do him injury. At any rate I have never heard it objected to on this account even by the strictest of temperance people. FRENCH HORSES. What the English say. The British Quarterly Journal of Agriculture says : " The horses of Normandy are a capital race for hard work ,and scanty fare. Have nover elsewhere seen such horseß at the collar. Under the diligenco, post-carriage, or cumbrous cabriolet, or on the farm, they are enduring and energetic beyond description. With their necks cut to the bone they flinch not. They keep their condition when other horses would die ■ of neglect and hard treatment." The excellence of French stallions for crossing on the common mares of America hasgiven rise to the largest importing and breeding establishment of these horses in the world, M. W. Dunham, of Wayne, 111., having imported, and bred nearly 1,000, and having now on' hand some iQO, Rural New Yorker.