milk; remove the curd with the least possible disturbance, and without
breaking; drain and gradually dry it in a sieve; compress it gradually
until it becomes firm; put it in a wooden hop on a board, to dry
gradually; it should be often turned between binders, top and bottom, to
be tightened as the cheese grows smaller. This makes the finest cheese
known. As the size makes no difference, it can be made by a person
having but one cow.

To preserve cheese, keep it from flies, and in a place not so damp as to
cause mould. Of cheese-pressers there is a great variety: each maker
will select the one which he considers best or most convenient, within
his reach. In some places, as on the Western Reserve, in Ohio, one
establishment makes all the cheese for the neighborhood, buying the curd
from all the families around. In such places they have their own
methods, which they have understood by all their customers.

CHERRY.

Cherries are among our first luxuries in the line of fruits. We have
cultivated varieties, ripening in succession throughout the cherry
season. There is no necessity for cultivating the common red and very
acid cherry, except in climates too vigorous for the more tender
cultivated varieties. The cherry is an ornamental tree, making a
beautiful shade, besides the luxury of its fruit. It is one of the most
suitable trees we have for the roadside;--it ought to be extensively
planted by the highways throughout all our rural districts, as it is in
some parts of Europe. In northern Germany the highways are avenues,
shaded with cherry-trees for distances of fifty or sixty miles together:
these trees have been planted by direction of the princes, and afford
shade and refreshment to the weary pedestrian, who is always at liberty
to eat as much of the fruit as he pleases; this is eminently worthy of
imitation in our own country.

Extremes of cold and heat are not favorable to the cherry: hence, cool
places must be selected in hot countries, and warm locations in cold
regions. Very much, however, can be done by acclimation; it will,
probably, yet naturalize the cherry throughout the continent. A deep
and moderately rich loam is the best soil for the cherry; very rich soil
causes too rapid growth, which makes the tree tender. It will bear more
moisture than the grape or peach, and requires less than the apple or
pear. It will endure very dry situations tolerably well, while in very
wet ones it will soon perish.