Some additional strength is obtained by planning so that the seam of the can will run down the middle of the lip of the scoop, thus stiffening it. A salmon or corn can makes a very convenient sized scoop for the sugar, while tomato cans serve very nicely for flour and meals, and half-gallon paint buckets may be thus utilized for handling light materials.

A HOMEMADE FOLDING TABLE

A handy game or sewing table may be made as follows: Take two planed boards 12 inches wide and 3 feet long. Fasten them together with two

SIMPLE HANDY TABLE

strips 2 inches wide and 24 inches long. Fasten these strips by strong screws in upright position. Now take two similar strips and fasten them by

hinges to the pieces screwed on the boards. Fasten four stout legs to these in the manner shown in the cut. Take two three-cornered boards large enough to hold the legs stiff when dropped into position, and fasten them by hinges, as shown.

The same general plan may be followed in making a much larger and heavier table or a lighter one.

A HOMEMADE BUTTER WORKER

A butter worker is one of the handy devices that should be upon every farm. A good type is shown in the drawing. It is made of close-grained hardwood—maple or birch are recommended—tightjointed, free from knots and perfectly smooth in size. It slopes enough to drain readily at the narrow end through a short piece of lead pipe inserted

BUTTER WORKER

at the bottom. The working bar has a strong, smooth iron rod or spike at its lower end, which is easily inserted into or removed from the hole in

which it works. The part of the bar that comes in contact with the butter is half-round on one side and two flat sides meet at a right angle. Of course, it must be as smooth as possible.

HOME CHEESEMAKING

Nearly every farm home contains, or may easily be supplied with, the necessary appliances to make cheese, and it is not a difficult task when one is once familiar with the process. For a small batch of about 12 gallons of milk the following method is a good one: Take about 6 gallons of the evening's milk and leave it covered with a cloth in a

CHEESE PRESS

temperature of 65 to 70 degrees until morning and then mix 6 gallons of morning's milk with it in a large tub or boiler. All milk may then be heated together to 80 to 90 degrees. Care must be used not to get it too hot or to expose it to a draft so that it will cool quickly.

Another good method preferred by some is to use 11 gallons of perfectly sweet morning's milk and

to this add 1 gallon of milk that has soured and thickened. The sour milk should be stirred well to get out all the lumps and left for about 15 minutes before the rennet is put in. The easiest way to heat the milk is to place it in a wash boiler right on the stove until it gets up to 86 to 90 degrees and then raise it from the stove by placing it on two bricks. The stove must not be too hot.

Rennet in the form of tablets is most convenient and useful for home cheesemaking. Dissolve one tablet in half a glass of cold water and add to the milk after it has been heated and stir well for two minutes. Some cheesemakers use two or three tablets, as it saves time, but for beginners two are usually enough. If you have liquid rennet extract, use about two tablespoonfuls.

Cutting the Curd

The rennet will curdle the milk and the curd will be ready to cut in 20 to 40 minutes. This can be determined by noting if the curd breaks clean like jelly when raised on a knife blade. The cutting can be done with a wire toaster, a long knife or a heavy wire. Cut lengthwise of the vessel and then crosswise until the curd is in nearly uniform pieces of 21⁄2-inch squares. After cutting, leave the curd on for five minutes, then heat slowly to 100 degrees, stirring all the time. Cook for about 40 minutes at as near 90 degrees as possible, stirring occasionally to prevent the curd from sticking together. Keep the heat up and do not allow the mass to cool.

To determine when the curd is ready, take a handful and squeeze it in the hand firmly and if it feels elastic and does not stick together, it has been cooked long enough. If the milk is good, the curd

should have a pleasant, slightly acid odor. As soon as the curd is cooked, draw off the whey or dip off the curd with a sieve and place in another vessel. After the curd is well drained and before it sticks together, add 4 pound of fine salt and mix well. After salting, let it cool for 15 minutes, stirring occasionally, when it is ready for the hoop.

Pressing and Curing

For a cheese hoop, one can use a tin hoop 7 inches in diameter and 12 inches deep or an old peck measure without a bottom if holes are punched in the sides for drainage. For a press a device shown in the sketch will serve well, the pail at the end of the lever being filled with stones. Before the curd is placed in the hoop, line it with cheesecloth, one piece the size of the bottom and another around the side. Turn the upper edge of the cloth over the edge of the hoop and fasten it tight. When the curd is packed firmly, put a piece of cloth on the upper end and fold it over tight. Make the pressure slight at first, but after an hour rearrange the cloth and make the pressure heavier. The pressing should be finished by the next day. Do not press in too cool a place, but keep the temperature about 50 degrees.

For curing, set the cheese in a damp room or cellar which has an even temperature. Turn it around daily, and if it shows signs of molding, rub occasionally with butter. It should be ready to eat in three or four weeks. Cheese will cure at 40 degrees, but it takes longer than when warmer. Twelve gallons of milk should make about 10 pounds of cheese, according to richness of milk.