THE NEW BABY: BOY'S SOLILOQUY.

Daily Southern Cross, Volume XXVII, Issue 4177, 3 January 1871, Page 3

THE NEW BABY: BOY'S SOLILOQUY.

Yes, there's another of ; em up-staus now. I know'd'it 'cause pupa told me I must be quiet, and sit down in tLo corner with my books, and mustn't play ball nor ask Willie Smart to come in and help me to put my new puzzle together. Then there's a cross nurse that's always scolding me for getting in her way, no matter where I geb. Besides, Miss Gadell was here to-day, and she took me on her knee, patted me on the back just like the cook docs when I'm choking, and said my nose was another degree out of joint ;but I know better, for this is the third time she has told me so, and it is no mnm mit, of join* then it ever was. She's a hateful, goggleeyed old maid — that's what she is. I saw it too. It's got a little, round, red head, without any hair, with great deep wrinkles insU*d of eyes, and whan it cries it opens its mouth, as though i% meant to swallow itself. Pa helped me upon the side of the bed, and told me to kiss my dear, pretty little sister ; and when I wouldn't, and called it a horrid, ugly little thing, he said I was a naughty boy, and shook me — s<id I ought to be ashamed. I didn't get to kiss my ma at all. I knew her better than to try it, for once when another baby came I climbed upon the bed, and, putting my arms around her neck, hugged and kissed her, but all the time I had myrightknee on the baby's head ; so I was whipped, and put in my crib without any supper, because I didn't know it was there. Little Annie thinks it's nice to have a new sister; but she was the baby before and don't know anything about it. I can remember, long, long ago, ma used to call me her "sweet little dailiug," and pa dandled me ou his foot, and said t was a "fine fellow," and aunt Julia declared that I was a "perfect angel :" but then Tom came, and all my pretty toys were given to him 'cause he was the baby, and I was cuffed and scolded by everybody 'cept grandma, and she's good* to me yet, though there's been two other new ones since. I woDder where all the babies come from ? Ma says the Lord sends them. I wish He wouldn't send any more to our bouse ; we've got more'n enough now. It might bo nice for them if they could stay little always, but they have to grow big after a while ; but then ain't they better off than the rest of folks ? I rather think, if I was a baby. I'd as>k the Lord to send where I'd not grow any bigger, and then I'd have nothing to do but to lie on my back and chew my toes, and have folks say I was the " darlingest, cunningest little creature they ever laid their eyes on."

Stilton Cheese : The night's cream, with out any of the skimmed milk, is put into the milk of the following morning. Even more creamthan this is added by some, especially in those cheeses intended for exhibition. O£ course, the more cream the more cheese. Butter is even sometimes mixed with it. No colouring is used, and the dairymen needa to be very particular in the quantity of yennet. When con j ulation nas taken place, the curd is luted out in a body, without being broken or placed in a sieve or drainer. Here it is gently pressed until quite free from whey, When dry, it is put with a cloth into a . hooped chessart, and then under the press, the outer coat having been salted first. When sufficiently firm to be removed from the vat, the cheese is placd upon a dry board, and, tightly bound in a cloth which is changed daily, in order to avoid all danger of cracks in the skin, and until the latter ia found to be tolerably well coated, when the cloth may be removed. The cheese requires no other care than to be frequently turned and occasionly brushed. It requires two years' to fully ripen Stilton cheeses, quite a sufficient time to frighten our colonial makers off from making them. The true Stilton is rarely ever twelve pounds in weight. When fit for use, the interior will present a mouldymarbled appearance"; this mould is frequently introduced by inoculation from an older and thoroughly ripe cheese. They are also at times wrapped up in browu paper and buried in a hot bed, and the ripening will also be facilitated if the cheeses are placed a few weeks m a warmp, damp cellar. Owners of stock pursuing the business of dairyme^ need Hot imagine that expensive perfect buUdinga and highly-bred cows are th*e only requisites" for turning out a, good class of cheese. A thorough dairymaid must be "in the fore" and this last personage is not raised like a cabbage. It requires a long practice, study on the part of any one to arrive at the .necessity point of perfection. A firrt-clasa dairymaid vili be cheap ma large e«tajb-

Scene at a meeting at Preston f lately :— "Tak thi hat off," said one fellow in the crowd to another in front of him. " What for?" " Why, aw conna' see." " Well,'' replied the other, "if aw tak my hat off thou'll be worse off than ever. My yare [hjair] is 13 inches long, an' it stone straight up. I've put my hat on to keep it down," It was a beautiful turn that was given by a great lady, being asked where her husband was when he lay concealed for having been deeply concernedjin a conspiracy, resolutely an^vfei-sd that she had hid him* This confession drew fcer before tfiv King {Ckwies II,) who told her that nothing but her discovering where her lord was cot4<l save hel? from the torture. " And will thatdo P* said the lady. " Yea," replied the King, "I'll give her my word for i%" " Then," said she, "I have Mm hid in my heart; there, and there alone, you'll find him."

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