ited. Six of them were made in six successive days, from the 26th to the 30th days of June inclusive; from the milk of 30 cows, made from the evening and morning's milk, as follows:

1st. After being sure that every article or vessel used about the dairy is perfectly sweet, commence milking, when about half through set a double coil tin worm into the vat which the milk is strained into, and fill it with cold water; after the evening's milk is all strained, continue to pour cold water into the worm, and stir the milk till the animal heat is all out; the water thus used runs into a kettle which is set in an arch, (put 14 pounds clean salt into the evening's milk.) In' the morning skim off what cream has rose during the night; build a fire in the arch, pour another pail-ful of cold water into the worm, then strain the morning's milk as drawn from the cows. When the milk is all in, commence warming the milk by dipping water from the kettle and pouring it into the worm, and stir the milk; at the same time take the cream which had been skimmed off, and all water at about 112 to 120 degrees. Stir till the cream is dissolved, then return it to the vat again. Raise the milk to 88 degrees by Galloway's Thermometer, then add rennet sufficient to coagulate the milk and make it firm enough to cut with a wire screen, in 40 to 50 minutes; it is then cut into one-half inch blocks.

The rennet is prepared as follows: Soak six at a time in two gallons of water, two days; it is then fit for use. Sometimes add a little allspice; put as much water into the vessel as is used, adding salt to keep it sweet, each day.

The curd stands about 30 minutes after being cut, then commence warming and stirring gently; warm by dipping water from the kettle into the worm. As for setting, continue this process till the whey and curd are raised to 98 degrees; keep it at that about 30 minutes, the curd will then be sufficiently firm to whey off, as we term it. The whey is then drawn off, the curd is then stirred till it is partially cool; then salt with refined solar or rock salt, 3 pounds to 100 pounds. cheese, weighed when it comes from the hoop. Press in Parker's Self-Presser, two days; turn them into a clean sack each day, then strain and bandage as your honors see them; they are then taken to a plastered room and turned and dressed with whey oil once a day,

48-AG. REP.

till partially cured, then once in two days. My seventh sample was made about the 15th of June.

I cannot, gentlemen, go into the minutia of cheese making in a scribble like this; there are a thousand and one little matters to be observed in this business, all having their effect upon the article made.

Please excuse my scribbling, blundering manner of writing, my fingers are stiff with labor.

I am gentlemen,

Your humble servant,

BENONI ANDREWS.

WAYNE, Ashtabula Co., Sept. 20, 1850.

AWARD OF COMMITTEE ON CHEESE OVER ONE
YEAR OLD.,

Cream Cheese. Entry 189.

Cheese made on 6th Jan., 1848, from milk of 28 cows, night and morning's milk. No competition with this cheese; but its superior quality we deem fully entitled to the first award on cheese over one year old. Mode of manufacture and treatment will be found in Mr. Krun's published statement.

A. MCKEIGN,
I. S. COPELAND,
Committee.

REPORT OF THE COMMITTEE ON CHEESE.

The offering of cheese was liberal, there being many samples of cheese, as well as a considerable number that were not offered for

premiums. The committee would say, that many of them were so nearly equal, that it was difficult to decide which was the best; but we can cheerfully say that the whole exhibition of cheese is such as to do credit to the makers, the State and the country.

SEABURY FORD,

A. McKEIGN,

I. S. COPELAND,
J. STRONG,

Committee.

AN ESSAY,

ON THE RELATIONS WHICH THE AGRICULTURAL, MANUFACTURING AND MECHANICAL INTERESTS, SUSTAIN TO EACH OTHER.

BY WM. D. EMERSON, OF CINCINNATI.

The great business of the agricultural, mechanical and manufacturing interests, is to feed the hungry, clothe the naked, and shelter the houseless. It is not easy to say exactly what part each of these interests takes in the great work of humanity. Perhaps we come somewhere near it when we say, that the farmer provides the food, the mechanic builds the house, and the manufacturer furnishes the clothing. Probably we shall come still nearer the fact as it appears on the face of civilized society, if we say that the farmer produces the material, the mechanic works it up for individuals, and the manufacturer for communities. But the very difficulty we experience in drawing the line between these classes of producers, shows how intimately they are all related to each other. In all stages of social progress, we find this intimate relation.

Look at the pioneer in the wilderness, far from the luxuries and so called necessaries of refined society. Place him where the physician is seldom called for, and the lawyer is never heard of; and the farmer, and mechanic, and manufacturer, in some sort, are still there. Every man must have his meat, his coat and his roof. The pioneer at first has in his own family the three branches of industry which supply these wants. He and his sons build the log cabin and the log barn, and store them with the treasures they have drawn out of the earth's bosom. They are the mechanics and farmers. His wife and daughters convert the flax and the wool into tow linen, and linsey woolsey fabrics; and they are the manufacturers. This is an independent way of living, but at the same time it is a hard one. The result of a whole life of multifarious toil ingeniously expended, is barely sufficient to secure the family a plain and comfortable subsistence. It is clear that

an individual or a family cannot, at the same time, do three things as easily as one. The farmer finds it very costly doing every thing himself. Experience teaches him that it is cheaper to lean a little on his neighbor.

By associating and co-operating with others, man learns to want what his fellow wants, and while he makes another's necessities his own, he also makes another's comforts, to a great degree, his own. Learning to care for others, his good impulses are strengthened, his sympathies deepened, and his sphere of enjoyment widened.

Let us leave for a while, with our best wishes, the pioneer, an undisturbed monarch of the wilds, and turn to his brother in toil, who wields the industrial sceptre in a highly civilized community. What relations do the three prime interests here sustain towards each other?

We find them linked together by mutual wants. The farmer wants his axes, his ploughs and his hoes. The mechanic has the tools and the materials to make them. The farmer must have broadcloth for himself and sons, and calico and silk for his wife and daughters. The manufacturer has the articles on hand. Instead of each farmer using his own little fire, his own little anvil, and his own unpractised arm in beating out the axe and the hoe and the ploughshare, twenty or thirty farmers do in effect, join together in kindling one hot fire, planting one large anvil, and employing one skillful arm to beat out fifty or sixty axes, hoes and ploughshares for them; and that fire and anvil, and arm, are all found in the shop of the village blacksmith.

But we see the co-operative principle developed on a much larger scale in the case of the manufacturer. The farmer wants sheeting and shirting for himself and family. When he was first struggling with the wants of a pioneer life, his helpmate, at a heavy expense of toil and skill and time, produced for him a coarse fabric, every yard of which cost him a bushel of wheat.

Now, in effect, a thousand farmers have joined together, and reared a large building, called a cotton factory; they have furnished it with cards and spindles and power looms, and a steam engine to turn them, and skilful fingers to guide them; they have employed sufficient capital to oil the whole machinery, and the ablest heads to sys