k.

Jumption of stamps: has therefore increased 64 percent. L since the reduction of the duty. The oldest existing ILondon papers are‘ the English Chronicle, or Whitehall ‘ Evening Post, which .was started in 1747; the SLJaniss’s " Chronicle, 1761; and the Morning Chronicle, 1169.

. There are 4 newapapers published in British Guiana;

, . political journals.

. 1839, was 154. The Gazette inst. Petersburgli cir-

HISTORY 9r newsman“.

~ , At a late meeting ofthe Statistical Society, the follow

ing paper was read by Mr. P, L. Simmonds‘:,'—- r.iIn.}636,there,were but nine newspapers published in: London, all of them at weekly intervals. In 1709 the number had increased to eighteen, of which one was published'daily. ‘ In 1724 there were three daily, six weekly. seven three times a Week, three halfpenny posts,

andtheLmidon Gazette twicea week. * In’1792','thirtéen daily, and twenty semi-Weekly and weary papers. In 1836, when the stamp duty was 441., the totalirumber of stamps issued for the united king- dom'was 35,576,056. 1n 1839, 58,516,162 The con-

The Oldest existing provincial papers are, the Lincoln HG" , pilblished at Stamford, 1695; the Ipswich Journ , I737; Bat/i Journal, 1742; Birmingham Ga- iclic, I741; Cluster Courant, 1739; Derby Mercury, 1742. The oldest paper in Ireland is the Belfast News Letter, which was commenced in 1737. In Scotland the Edinburgh Evening Courant. is the oldest paper, having been first published in 1705. Newspapers are printed in every county in England, with one exception -,-,Rutls'nd. In Wales, there" are six counties in which gape“ are not published, viz: Anglesea, Cardigan, enbigh, Montgomery; Pembrook, and Radnor. In Scotland, there'are Mom of the 32 Counties; and in Ireland, only seven ontof the 33 counties. In England, there. are no daily papers published out of London. There are four papers published in Guernsey, four in Jersy, and five in the Isle of Man—all unstarnped. Sofar back as 1650, under Henry IV., a journal called the Manure de France appeared regularly in Paris, and was published by Richen, Brothers, booksel- lers, till 1635, when Dr. Renaudot took it up, and car- ried it on till‘1644. It was continued by Messrs. Fre- seliere and La Briere till 1672, when it was called the arcare'Gallant, which nane it retained until 1710, when it assumed t name of the Grande Meuble Par- smse. "In 1714 it resumed its old name of Mercure de fiance; and. in 1716 took that of Nouveau Mcrcurc; but'in 1721fesumed once more its original appellation, and retained it till the Revolution. It forms a collec- tion of nearly 1,000 volumes. The total number of journals and periodicals in Paris in 1779 was 35. The number published immediately before the Revolution was 169, of which 17 were political, and 152 of a lite- my, scientific, or religious character. The number of orincial journals at that date, was between 70Vand 80. aria has now upwards of 27 daily papers, the average sale of- which exceeds 9,000 copies per diem, while London has only 9 daily papers, with a sale of 45,000 perdiem. The total tnumber of periodical journals ublished in France in 1837 was 776, of which 326 longed to Paris. ‘ ‘ The first Journal published in the United States Was the Boston News Letter, which appeared in 1704. No suficient data exist for computing, with any degree of accuracy, the number of copies of newspapers at present annually circulated in the United States; but it proba- bly does not fall far short of 100,000,000. The weekly issues of the British press of Lower Canada, are 29,000; those of the French press, 8,000. In Upper Canada there are 28 newspapers published weekly; in New- foundland,6; Bermuda,2; and the same number in the Bahamas. Printing was introduced into Nova Scotia twenty-four years before it was commenced in Canada: the first paper was printed in 1751, on half a sheet of foolscap paper, under the title of the Halifax Gazette. The number now issued in Halifax is 12, and there are three in the country parts ofthe pr0vince.

2 in French Guiana; l or 2 at Bahia; S at Rio Janeiro; 8 at Buenos Ayres, one of which, a weekly paper, is in English. There are 9 in Jamaica. At Barbadoes, 4 semi-weekly, 1 tri-weekly, and | weekly newspaper. Two of these have been established by the coloured population as their special organs, and are supported and conducted entirely by this class. In Germany, neivspalers originated in the "Rela- tions," as they were termed, which sprung up at Augs- burg and Vienna in 1524, and which appeared in the form of printed letters, but without date, place or num- t The first German neWSpaper in sheets was printed in 1612. The journals published in Austria, in 1838, literary and political. amounted to 76, of which 22 appeared at Vienna, 25 at Milan, 10 in Lombardy, 7 at Venice, 5 at Verona, and 7 in Gallicia and Hungary. In the kingdom of Hanover there were in 1840 only 4 In the Netherlands, in 1826, there were in the Dutch language 80 daily and weekly papers, and several in French. ln.Belgium, in 1840, 75 jour- n‘nls were published; ofthese, 55 were in French, and 18 in Flemish. In Prussia, 108 were published in 1834. In Switzerlandy24 weekly in 1825; of which 9 were conducted by Catholic Editdi's, and 16 by Protestants. In.1817.there were in all Switzerland no more than 54 printing offices, and 16 periodical journals; and in 1834, there were 93 ofthe former, and 54 of the latter. The total number of journals published in Russia, in

culates 6,000. The first journal printed in Denmark was in 1044. At present there are about 54 daily and ‘weekly publications, more than halfof which are pub- lished in Copenhagen, and there are about 30 monthly and other periodical Works, the greater part of which .u’epublished in the capital. The supply of Newspa- in Norway‘is abundant, as the press in that country sperfectly free, and no tax of any kind is levied on it.

hristiana alone hasS journals. In 1832 there were abtnlt 50 newspapers published in the whole of Sweden, Iliterary journal, and several magazines. In Sweden the press is under a very strict censorship. In 1839 thererwere 13 publications in Finland; 9 in Swedish, and 2 in the Finnish language.

The earliest Spanish newspaper was published about theeornmencement of the 18th century. In 1800 only 2 political. news apers were published; and but a few years ago, on y 12 newspapers for a population of 12,000,000. There are about 20 newspapers and daily "journals in Portugal, and I at the Azores. The whole number of journals in Italy exceeds 200. Few of the knitting papers date back farther than the commence- ,ment'ot‘ the present century. The Greeks publish 9: 4 1" A‘helurl at Napoli, 2 at Hydra, and 2 at Missolonghi.

h°_g°"ernment Gazette of Corfu is the only journal published _In the Ionian Islands. There are about a dozen PEI’IOdicals aLMaIta, most of them‘weekly.‘ At 3'" 8°Vernmept Paper, of a very diminutive ed dM'Y- he journals published at """Yv 1831, were the Tegram the Djercdez' Havadis, 'nformation. In

V I ,._Yak;413, a government p in vulgar Turkish, containing

*

the whole extent of Africa there are 14 journals. 3:: ‘- asii‘ ar‘ed at Al iers, re ularl , since its posses hythgpFrench in 1g830 ; 2 gare pt’iblished on the western coast, at the American colony of Liberia. There. are ’11 political newspapers at the Cape of Good Hope. half of which are printed in English, and halfin Dutch. An official Gazette was published in Persia in 1833. It .115 lithographed. In Calcutta there are 6 English daiy papers, 3 tri-weekly, 8 weekly, and 9_ Hindustanele weekly. At Bombay there are 10 English perwdlca S issued semi-weekly, and 4 Hindustanee plibllcallons- Two weekly English papers were published at Canton, but are now removed to Macao. At Sydney there. are S newspapers. At Melbourne, 3 papers published twice a week, and 1 weekly at Geelong; In Swill Australia, 4; l semi-weekly at Adelaide, and the othess weekly. Sivan River has 2 weekly. Van Diemans Land. 13 WeEkly papers. Materials for printing a new- paper were sent out to New Zealand With 1 e first settlers; the first number ofthe New Zealanrl azeite having been printed in London before their departure. The second number appeared at Port Nicholson in 1840; and a rival paper was forthwith established under the title of the [Van Zealrmd Advertiser, at Koroiiakllla, Bay of Islands. The Sandwich Islands have now their regu- lar newspaper, the Polynesian, formerly called the Sandwich Island Gazelle, having been published at Honolulu for upwards of three years.

THE DAIRY—CHEESE MAKING. By \rVir.r.is GAYLORD.

The greatly increased demand for the products of the dairy, the comparatively small amount of capital re- quired for a beginning by the small farmers ofthe coun- try, and the avoiding the expenditure necessary where several laborers are employed—and the spreading con- viction that the profits ofthe dairyman, if not as great as the profits ofthe wheat-grower, are far more sure, has induced many of our farmers to turn their attention to this subject, where with proper management they are certain of an abundant reward for their labour. There surely can be no reason why cheese may not be manu- factured in the United States equal to any in the world; yet as a whole there can be no doubt that American cheeses are far inferior to those produced in England, and some parts of Holland, Germany, and Italy. The causes of this inferiority must be sought in the different and defective modes of making practiced in our country. We sometimes meet with a cheese equal in quality to any that can be produced in any quarter of the globe, but that perhaps is the only one the dairy that furnished it can show ofa similar quality. Such would not be the result, if the business of the dairy were carried on uponfixed and correct principles; as entire uniformity in the flavour and quality of the cheese is a marked characteristic of the best foreign dairies. As the result‘ of some observation and experience, we give it as our opinion, that the reason ivhy there is so much ordinary cheese made in this country is, that little or no attention is paid to the quality of the rennet; and 'the .temper- ature ofthe milk being left to chance, is constantly varying from day to day, necessarily affecting the qualities of the curds.

It is evident the rennet must have a great eflect in determining the good or bad qualities of a cheese, yet in many, if not the most ofour dairies, it is prepared in the most careless, not to say slovenly manner imagin- able. Every thing relating to cheese should be kept perfectly clean; yet rennet is sometimes used, the odour of which is any thing but ambrosial, and it is well ifa close examination does not show living proof that the invitation sent abroad on the tainted air has not been in vain. Some ofour dairy women maintain, that the quality or flavour of the rennet is of no consequence, as it passes ofl'in the whey; but this is a great mistake, as is well understood by those who have paid the neces- sary attention to the preparation of rennet. At the celebrated dairy farm of Hayward in England, the rennet is prepared by putting two gallons ofbrine to six calves’ stomachs, at least one year old, to which is added two or three sliced lemons, and after standing a few weeks the liquor is bottled for use. It is not used till two tnhnths old, and the older it is, the better it is considered. In some other dairies, cloves, sage, and other aromatics, are added to the rennet with the lemon. A stone jug that will cork tight is the best for the preservation of rennet, as the air should be carefully ex- cluded after it is once prepared.

To produce uniformity in the quality of the cheese of a dairy, the milk at the application of the rennet should be of a uniform temperature. This in most cases is left to chance, the hand of the dairy woman being the only guide, whereas a thermometer ought always to be used, and whatever rate be adopted as the standard, the milk of each day should be made to conform to the rule. At the Heyward farm, and in others‘where double Glou- cester is produced, the standard is 85 deg. From that it ranges to 95 deg, which is the highest admissible in the manufacture of cheese, as a greater degree of heat renders the curd too hard and firm. Should the milk when brought from the cows and placed in a tub or vat for being converted into curd, be found to have sunk below the proper temperature, a quantity must be warmed sufficient to raise the whole to the desired pomt.

To a neglect ofthese two things, quality ofrennet and proper temperature ofthe milk, we believe most of the defects in our cheese are owing; and ifthese dif- ficulties were obviated, we have no doubt that many of our dairies would produce cheese of uniformly good quality. Now, in purchasing a lot of cheese, the buyer is pretty certain of getting some that will be first rate, some that are middling, and some that would choke a dog, so hard and tough are they. We read not lot: since, in some ofthe scientific journals, that the Ger- mans had succeeded in converting a pine board in",

that the same persons had converted a white oak plank into cheese, we should have been equally ready to credit them, as we have ourselves seen some that ap- proximated marvelloust near to that same wood in out-

ward appearance and inward quality, so far as hardness and toughness were concerned.

There are but two kinds of manufacture of which could be dairies with much prospect of success or remuneration ' these are the Gloucester and the Stilton; and in some of our dairies at present cheese nearly approachine these In quality is produced. In making both these kinds of cheese, there are some peculiarities which must have a decided effect on the quality, yet which have been intro. duced in full in very few if any dairies in th The double Gloucester is made from the night and morning milk, the cream taken from the formerf Sinole Gloucester is made entirely from the skimmed milk In making Gloucester, the milk is set at the temperature

English cheese, the introduced into our

is country.

of 86 deg.,, ,Afieube rennet is applied and curd is hard

g they are beautifi

very palatable sixpenny loaves; and bad they asserted D

r

break it ',‘it is varyislowlyv'and gently cut up :iiihlgh tliDree blitde knife, the blades reachingstotgiat: bottom of the tub and one inch apart, both waysgible. the whey may come out as clear or greenish asdp E I and ’As the'curd settles, some ofthe whey is dippe o ,

the curd is again out up. This operatigp is repeated

main in the curd. The cord is now put into the val5 covered with fine clothare put in the press ]for brilifég: hour; when the curd 'is taken out. 0‘“ "‘90 91:" sieces’ and put into a Wooden mill, which tears ltfln .0 dgn h not larger than small peas. This process 0 grin _ gr‘lo-t preferable to breaking up by hand, as the butter is de forced out, andwthe curd unites better'than. Whlpn meltin- fine by chopping, as is generally practiced inkt is co 0; try. In snme instances a second Similar brezti’ ing [aide .grinding of the curd is performed, and after e}ilngc]mhs as fine as possible, the curd is again put into the y on and hoops, alittle hot whey or watervbemg ‘ r03" _ the clothes, to harden the outsrde of thecheese an pre vent it from cracking. After being” In the Pressll‘? hours, the cheeses are taken out—arid dry cloths app l6 r and the same operation of turningand dry cloths .15 t'if' peated during the day. A striking peculiaritlylin _e Gloucester cheese is the manner of salting: one 15 used until the cheese has been made and in the pll'ess twenty-four hours; and even then is not begun 918.85 the cheese is all closed, sinceaf therehe any crac In the cheese at the time ofsalting, it Will never close afterwards. The salting is performed by “’bbmg the cheese over with finely poi’vdered _salt’._ The cheese I: then returned to the press. The sailing ‘5 repeat"

three times with the single, and f0!" limes mm the double Gloucester,» twenty-four hours being allowed to intervene between each salting. The double Gloucester remains in the presses five days, the Slngle four: Wheg they are put on a shelf or floor of the- dairy, and turnc

twice in twenty-four hours. Gloucester cheese is dis- tinguished for its smooth, close, and waxlike texture, and its very rich and mild flavour. If the curd lS salted before being put into the hoops, the salt has the effect of giving a skin to each of the particles ofthe curd it comes in contact with, which prevents them from inti- mately uniting. It may be pressed together and become good cheese, yet it never_ becomes a smooth close mass, like that which is salted after it is made, being always liable to crumble. when cut, a prevailing fault With American cheese. _

The cheese called Stilton cheese is principally made in Leicestershire, near Melton Mowbray, and the ad- jacent villages. It is a very rich cheese, rarely used for the table until two years old, when by becoming partially decayed, blue, and moist, it acquires the par- ticular flavour which causes it to be so highly prized by the dealers. The following is the most simple process of making it. To the new milk of the cheese-making morning, add the cream of the milk of the preceding evening, together with the rennet; the separation of the curd must be carefully watched, and when com- plete, it must be removed from the whey with as little breaking as possible, and placed in a sieve, until of such consistence as to bear being lifted up and placed in a hoop without much pressure. The cheese as it dries will shrink up, and must therefore be placed from time to time in a tighter hoop, and turned daily, until by gradual drying it acquires the proper consistence for keeping. By this process none ofthe cream is lost, and the curd not being broken remains more entire and uniform in its texture. It may not be amiss to remark, that notwithstanding the high price of the real Stilton, and the estimation in which it is held, the preference is rather acquired than natural, few preferring it at first to the Gloucester, or any other first rate cheese.

Formerly, various colouring matters were used to give colour to cheese, some of which were decidedly dele- terious; but all these have been superseded by arnotta, which is not only perfectly innocent in itself, but produces a better colour than any thing else. It is used in various ways; in some dairies it is dissolved in weak lye, and kept bottled for use; in others it is rubbed on a plate in the milk until sufficient is intro- duced; of course the quantity used will depend on the judgment or taste of the cheese maker. If cheese cracks, the common red pepper added to the butter used for rubbing them, until it is very strongly impregnated, and applied to the defective places, will have a tendency to prevent flies and bugs from becoming: misnliievous, and producing injury. Many dairies withifi a few years have introduced the practice of putting into their cheese a small quantity of saltpetre, which it is imagined ren- ders the cheese more tender, while it does not detract from its flavour. We have doubts, hovvever, whether the addition ofany such ingredients has a real tendency to improve the products ofthe dairy, and in some iii- stances they have proved positively injurious,

Houses—To form a proper idea of this noble and generous creature, we ought to see him in his native wilds, untamed and undisciplined by man. Wild horses are found inseveral parts of the old continent, and in the_ warm climates of Africa. But in his natural state he is a mild and inofl'ensive creature. In this state they live together in large herds of five or six hundred. and each of their Companies is always furnished with faithful senl'Mls: W110 give {10068 0f the least danger. Herds of horses are found In Turkey, China, and the Cape of‘ Gond Hope; but the most beautiful, generous and swift 0fthe_kind are found in Arabia. The Arabs catch [hemfn "3113. and try their fleetness and strength he; P'IFSU'ng the Ostrich; the Arabian horse beino the only animal that can keep tip with this bird. The” Spanish jennet is counted next in value to the Arabian barb;

11, but extremely small. The. Italian horses are fine large animals;

low and strong; the German horses are small; but the

utch excel all others except the En '

., glish, for th draught. The racehorses of England possess th: greatest .fleetness, .and have run an English mile in Little more thhan a minute. The horse. was entirely un~

nown int e new continent till ' the Spaniards. introduced there by Conn or LOCK-JAW IN A MARE O ' I . .— Wing to the d - tion of a remedy suggested in theHcrcford Jouriiafpa valuable mare, the property of Mr. Stanbury, of Ludloiv was recently effectually saved from death by lock-jaw, We give he owner a In consequence of one of the tendons b ‘ ‘ ' by a smith, lock-jaw ensued ; the best advizisngwlzilslmfd cured, but it proved of no avail; the more gradual?- sunk, day by day, for upwards ofa fortnight a d y distress at seeing a ’ n my

creature, which had bee ' . n m - panlnn for years, sufl’er so much, induced me atylaiiriii