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About Kendall Chronicle (Kendall, Mont.) 1902-190? | View This Issue
Kendall Chronicle (Kendall, Mont.), 18 Aug. 1903, located at <http://montananewspapers.org/lccn/sn85053338/1903-08-18/ed-1/seq-2/>, image provided by MONTANA NEWSPAPERS, Montana Historical Society, Helena, Montana.
2. Kendall, Montana, August 18, 1903 CAMEMBERT CHEESE. When Well Made It Is Most Agreeable and Wholesome. Camembert cheese dates from the last century only. It owes its name to the place of its creation. A certain Mme.Harel,withher husband,culticated some 'faun land in the commune of Camembert in 1791. This new pro- duction was sold at first only in the commune and at Argentan, on market clays. Rut the demand for it increased ;o rapidly that a few years later it was necessary to, establish a depot in the latter town. In 1613 Marie Harel, the eldest mar- ried daughter, continued the mother's business, and was publicly rewarded in 1864 by the Normandy association. She started four more depots, and her fa- ther-in-law, M. Paynel, introduced the first Camembert cheeses in the town of -Caen, while her goddaughter, Mme. de Lessert, established the first Ca.mem- bert cheese manufactory in Calvados. In °Icier to suoceed well in the making of this cheese it is necessary not to skim the milk, which should coagulated, and to leave the butter -making for the month!: from May to August, at which time oi the year only dry cheeses can be made. Rennet is added to the milk, which is gently turned and afterward left in repose in vessels with a wooden cover tiil the coagulation has arrived at the proper point. To ascertain this one placcs the back of a finger on the surface, and if it is not stained with the mil!: it suffices. Next comes the process of putting the cream into forms which are- open at both ends, and -placed -en rushes so as to let the drops of thin milk run off easily. The cheeses are afterward carefully salted and taken to the Orying place, where they are left from three to four weeks. On the third oi fourth day they begin to be covered with small brown points. After a week or ten days they are full of a sort of %%bite vegetation, with a few blanhs between. When they begin to sweat, and don't stick to the fingers, they are placed on planks and carried to the cellars to arrive at a state of per- fection. This occupies' another 20 or days, during which time they must be carefully watched and tended. When they are ripe they are placed in half - dozens. la rapped in paper, and covered with stra - v fastened with string, ready for their jurney. They are also packed in rush baskets or white wooden boxes. The price of the Camembert varies with the season. In the summer they may fall as low as five francs the dozen, and go up again sometimes to eight nd nine francs. When well made it is one of the most agreeable and %vholesome of cheeses.—London Stand- ard. EXCELLENT ICE HOUSE. * • it Has a Flat and Broad Roof, with an Air Chamber Between. The engraving shows an ice house that is so arranged as to v. ard off from its most vulnerable point the heat of summer. It is the roof of an ice house CHEAP ICE HOUSE. that receives the greater part of the sun's heat, and not the aides, concern- ing which the most care is usually given. in the ice house shown here- with, a flat roof is first built., and above this is a broad, overhanging roof, with plenty of space for the air to circulate beneath it. Where One can build beneath the shelter of a great tree, such a con- struction is not needed, but most ice houses must be exposed to the sun's rum In which case a double -decked ro - of of this sort will prove exceedingly advantageous.—Orange Judd Farmer. DAIRY SUGGESTION& Watering is as important as feeding. Prepare now to winter the best, and make meat of the rest. A cow's biography is expressed, not in good deeds, but in quarts of milk. Cows which give a large quantity of yellow milk are not always the best butter cows. Eery time you swear at a cow she makes you pay for your ill manners. Every time you kick her you kick pen- nies out of your 'pocketbook. Pine butter will always sell readily at a profitable price, while poor butter fails to find a customer and loses in quality daily, and in the end makes a loss to everyone n ho has anything to do with it. Nothing will spoil a cow, or cows, quicker than a man with a bad temper —one that has tilE smell of brimstone on hi • breath There is as much room r improvement in farmers as in the cows they keep.--Colman's Rural World. Cause at Oversalted Butter. The habit of soversalting butter comes from neglect to properly work it. If all the milk weru got out of the butter, a very little salt would suffice to keep it sweet. It lathe fermentation of casein in the buA ter rather than the fat itself that makes butter rancid. The popular taste requiree much less salt on butter than it used to do. One reason for this probably is that bin - ter eaters have found out that the very salty taste means an attempt to cover up defects in the butter, just as highly salted and spiced meats are open to the suspicion that they have been made so after beginning to spoil. SOWERBY'S COURTING There had been a lull in the conversation around the stove. It had lasted for nearly ten minutes, during which Wash Hancock had industriously ',need nearly all the bark from a four -foot stove length of hickory. Mart Parsons once or twice \allowed that it was erbout time he was er hookin' up fer home,\ but the stove was glowing red through its inch thickness of iron, and he knew that the wind was against him on the Ilacketville road. The storekeeper was un- wrapping a erateful of lamp chimneys and ranging them on the shelf when the creak of wagon wheels on the crusted snow WII4 heard outside and \Old Man\ Sowerby en. tered the store. \Old Man\ Sowerby was long and lean, with a lung, serious face, a brush of white hair and twinkling eyes . -- `Hancock greeted him almost with effusion, brightening per - as Mr. Sowerby drew off his clumsy yellow leather gloves, with the red wool wrist attachments, kicked off his arctics and pushed his fur cap lightly to the back of his head. \Have a seegar on me, Uncle Jake,\ he said, cordially, as the old gentleman fumbled in his pocket and drew out a coni- c b pipe. \I guess you can stand one. Rufe hates to have 'em smoked around the store, hut he descent say so. You sat him an' he'll tell you they smell good. Give us three with the red collars on, Rufe. If anythin' happen. I'll tell the coroner you hain't to blame.\ \I'm seasoned,\ remarked \Old Man\ Sowerby, biting off the end of a cigar and striking a match. \I tol' you how come I got seasoned, didn't I!\ \You started to,\ said Hancock, \but Sowerby headed you off. I never seen you !abet up so meek. You said that was in refrunce to your lickin' her pap.\ \Old Man\ Sowerby chuckled. \So it was,\ he said. \I'll tell you about it, 'mein' she hain't around now. It was when I was sparkin' her. Her pa had the reputation of being one of the toughest old nuts in the deestrick. An' Sarah wus the only gal be had. Mis' 'Walker died when she wus jest a little runt, so Jeff, the old man, allowed he'd keep het home indefinite. Some of the young bucks kind of objected, but Jeff had a mighty effectual way of discouragin' 'em. Le Blevins allowed 'at he'd make Sarah a visit one night, an' come beck with his face all raveled oat. Jim Allen, him that kep' the grocery at Hacketville, undertook the same thing, with the same result—\ \Mighty good lookin' woman now, Uncle Jake,\ said Wash, politely. \She hain't as young as eh* was, an' neither am I,\ said Sowerby. \I was a tol'able husky boy then and I hadn't seen the man I was a'akeered ter tackle. So one evenin' I spruced up in my best clo'es an' put some scented ile on my hair an' hopped in my single -footer an' lit out for the Walker residenee. \Seemed like I wee in luck, for Sarah wus in an' Jeff we. out. I wasn't nachally bashful, an' I made the most of my time. I don't know how late it was when we walked down to the gate together, but it was tol'able late. Toe first thing we knew we heard a horse comin' down the road an' my horse began to. whinny. Sarah started for the house, but ohe hadn't got there an' I hadn't got my horse untied before old Jeff come ridin' up. \'Who is this,' he says. \'It's me,' I says, handlin' the hick'ry clubs I cut on the way down kind o' keer- less. 'I thought I'd coine down an' see how you was. Some of the boys said you was sick an' I allowed i,t'd be neighborly to call.' \'Why howdy, Jake!' he says, just's tickled as he could be seemed like. 'I had to go down to Beder's to see them hogs of his an' I couldn't get away. Tie up your hose again an' come in. It, ain't so late but what you can stay awhile longer.' \I wuz a leetle sort o' suspicious, but I follered him into the house an' he got out tome 48-hour-okl corn whisky an' a couple o' pipes an' a twist o' terbacker as long's your arm. I had to take a sociable smoke with him. I reckon he knew I'd never smoked before. I took half a dozen whiffs an' my head began to swell. It got bigger an' bigger—as big as a bucket—as big as a barrel—as big as a barn—an' everything else grew in proportion. I could see old Jeff loomin' through the smoke with a smile a yard wide, an' his voice sounded far away like. Then I broke out into a cold sweat an' my hair began to bristle an' my innards to crawl an' I drooled like a two -months -old baby. Finally I couldn't stand it no longer, an' I got up an' said 1 b'lieved I'd mosey along hims. \I hoped the old rip would have give me a chance outside, but he never let on he seen there wus anythin' wrong an' stood at the door with a light. Before I got half- way to the gate Jeff commences to whoop an' laff an' holler, an' then blamed if he didn't loose his dog on me. At first I con- cluded I wanted to Ale, an' bein' eaten raw was as good a death as any, but I changed my mind as I kicked against my hick'ry ube, an' as the dog come up I hit lUm a belt. Then I crawled on old Roany an' rode off until I got out o' sight o' the house. Then I got down an' held close communion with nature for a spell. \I met ol' Jeff four days after in town an' I walked up to him an' I says, says I: 'Jeff Walker, you're an infernal, no -account onery old limb an' I can whip you.' \That was all be wanted. We come to- gether right there, an' I want to say he was about all I care to handle. When I did get him down he held on like a bull pup. Final- ly I pushed him off an' pounded him until he hollered \Nuff!' I reckon it was a week after that I met him at a hourewarmin' at Perry Spencer's. Sarah was along, but she seemed to be tryin' to keep away from me. Finerly I got her c3rnered an' I sat her what was the matter an' what she wos mad about. \'What did you lick pa for?' she says. \ 'Because it wus strictly neeery; I says. 'If I've got to lick your pap seven days in the week, hand rennin', to see you I'm gain' to do it.' \She porter looked tickled an' then all of a sud•ient she looked skeered. I didn't know why until ol' Jeff tecked me on the arm. \ 'You won't need to, Jake,' he says. 'I've had all I want, an' if you want to come up to the house any time come up. I'll learn you to smoke.' \ \He learned you, did her asked Han- cock. Old Man Sowerby looked attentively at the cigar that he had smoked half way through, and tried to roll up the wrapper where it had come loose. \I thought he did,\ he said, at last, as he threw the cigar into the wood box, \but I'll be gol' darned if I can smoke this.\—Chicago Daily News. comparison. She—Was Nellie prompt in eaceptimag his proposal? He—Well, I understand there wasn't any government contract business about it. Chicago Daily News. Reed & Millard's Saloon Limnos Ta.rtlet•. To make lemon tartlets line some patty pans with nice pastry and fill them with this mixture: Mix I% ounces of corn flour into a smooth paste and pour over it half a pint of boiling water. Sweeten to taste and boil for five minutes until the corn flour tastes thoroughly cooked Take the pan from the fire and add the grated rind and juice of a lemon When cool, add the yolks of two eggs and stir well; lastly, the whites beat- en to a stiff froth. Fill the patty pans with t his mixture and bake in a quick oven :, Detroit Free Press. McKinley Avenue, Kendall as at Headquarters for the Choicest of Wines Liquors and Cigars at at Large Club Rooms Attached at al We are always pleased to see old and new friends. H Livery and Feed Stable North end of McKinley Ave. J$ R. W. DUTCHER, Proprietor. Livery Rigs and Saddle Horses Good Facilities for boarding stock. Kendall Barber Shop oldest established barber shop in Kendall Clean Towels and First -Class Work C. E. CARLISLE, Proprietor In the Turner Block Dr. Gaylord McCoy Successor to Dr. Wiemer Office in Old liners' Union Hall, Opposite to Chronicle Office W. H. CULVER PHOTOGRAPHER Lewistown, Montana Kodaks and Amateur's Supplies For Sale DENTISTRY Dr. M. M. Hedges Office Over Judith Hard- ware Store, Lewistown. tias been in practice over thirty years and guarantees all his operations. 4 6 •
