10/21/1848 - Making Cheese

October 21, 1848

Dear Reader,

The Getmans slaughtered a few calves for veal this past week. As before, Mother bought the dried stomachs, cleaned them thoroughly, sliced them up, added vinegar and salt water and let them stand for a couple of days. 

After she strained off the liquid through a cheesecloth, she now has enough rennet to make cheese for the winter. She is hopeful she will have enough for our needs with some extra to sell to old man Burrell. He’s coming over to Little Falls next month to buy the local farmer’s production. He stores it around here for the winter and then sends it down the (Erie) canal to Albany and from there down the Hudson to New York City. He’s making a very good living, I’d say!

Our new dairy herd is producing good quantities of very rich milk. Our hay crop this summer was the best in years. We’ll have plenty of cream for butter and cheese production. Father says Mother’s cheese is some of the best in the county and should demand a good price.

You should get to know my brother-in-law, Sewell Slade. He’s a hard worker and good support for my sister, Fannie and their three children. He also has a head on his shoulders for business and gives a lot of thought to the future of this valley. He’s been talking to some of the old Germans south of Utica about adding some fields of hops to his land. A company named Best Brewing has been making beer for over 20 years over west in Milwaukee in the new state of Wisconsin (admitted just 5 months ago). They have gotten so big, they are coming all the way to Buffalo to buy the local hops. We could easy get a crop down the canal for sale. 

Mother is not pleased with the prospect of our family helping to make spirits. Well -- Sewell and Fannie are coming for Sunday supper -- we plan to mention the subject again. Seems to me we need to keep up with the times. Father seems to understand. Perhaps Mother can be brought around.

Your Dedicated Correspondent,

Chauncey Sherman Seckner