angle of forty-five degrees, so that six inches of the upper end of the
leaves will be above the surface. Cover with soil and place poles over,
and cover with straw, and in a very cold climate cover with earth. Keep
out the water. The end can be opened to take it out whenever you please,
and it will be as fresh as in the fall. This is better than the methods
of keeping in the cellar; it is more certain, and keeps the celery in
perfect condition.

CHEESE.

The methods of cheese-making differ materially in different countries,
and in different parts of the same country. It is also so much a matter
of experience and observation, that we recommend to beginners to visit
cheese-dairies, and get instructions from practical makers. But we give
the following more general outlines, leaving our readers to learn all
further details as recommended above.

Rennet, or the calf's stomach, is used, as nature's agent to turn the
milk, or to curdle it without having it sour. There are many fanciful
ways of preparing the rennet, putting in sweet herbs, &c. But the
ordinary plain method is quite sufficient--which is, to steep it in cold
salt water. The milk should be set at once on coming from the cow.
Setting it too hot, or cooling it with cold water, inclines the cheese
to heave. Too much rennet gives it a strong, unpleasant smell and taste.
Break the curd as fine as possible with the hand or dish, or better with
a regular cheese-knife with three blades. This is especially important
in making large cheeses; small ones need less care in this respect. If
the curd be too soft, scald it with very hot whey or water; if it be
hard, use a little more than blood-warm whey: it should stand a few
minutes in this whey and then be separated, and the curd put into the
cheese-hoop, making it heaped full, and pressed hard with the hand.
Spread a cloth over it, and turn it out. Wash the hoop and put back the
cheese, with the cloth between the curd and the hoop, and put it in the
press. After a few hours take it out, wash the cloth and put it again
around the cheese, and return it to the press. After seven or eight
hours more take it out again, pare off the edges if they need it, and
rub salt all over it--as much as it will take in: this is the best way
of salting cheese; the moisture in it at this stage will cause it to
absorb just about as much salt as will be agreeable. Return it to the
press in the hoop without the cloth; let it stand in the pre