156 



CORN— 104 BUSHELS PER ACRE. 



Harrison H. Anderson prepared one acre of upland by breaking up the 

 ground thoroughly in the spring. Sowed the corn broad cast on 25th of May, 

 and harrowed it in. When about eight inches high, harrowed once so as to 

 rake out and thin it. At gathering time it produced 104 bushels and 9 lbs., 

 good solid corn. Cost of producing, $1 25 per acre. Corn worth in market 

 25 cents per bushel ; which leaves a profit of $19 55. 



CORN— 119 BUSHELS PER ACRE. 



Mr. John E. Adams on 1st of May broke up a field of 10 acres, and on the 

 12th planted corn by cross furrows three feet apart, (the usual way) plowed 

 three times with two furrows and once with three furrows, and then hoed it 

 clean. Season fair. On I6th October measured one rod square, an average 

 of the field, and found }.^ bushel, 1 gal. 3 qts. and 1 pint, or at the rate of 

 119 bushels per acre ; at a cost per acre of $3, (supposed.) Worth 20 cents 

 per bushel in market ; leaves for profit $20 80. 



Alfred Hadley raised, on upland, 106 bushels, 3}^ pecks per acre. No 

 statement of cost or manner of tillage given. 



Perley Mitchell presented a fine specimen of seed corn, which he recom- 

 mends to farmers. 



Other members of the society reported verbally that they had fine yields of 

 corn per acre, and would shortly furnish statements. None yet received. 



POTATOES. 



Perley Mitchell, )^ acre Irish potatoes. The ground was in corn last year, 

 clover sod without any manure ; plowed and planted in potatoes the last of 

 May. Rows 4 feet one way, and drilled in cross-wise 2 feet apart ; four kinds 

 were planted. 



1st. Six rows of long Pinkeyes, 26 bushels. 



2d. Five rows of long Reds, 29 bushels. 



3d. Two rows of Orange, 9 bushels. 



4th. Two rows of Cow Horn, 5 bushels. 



Total }4 of an acre, 69 bushels. At the rate of 276 bushels "^ acre, which 

 are worth 25 cents f bushel in market ; cost of seed and labor, supposed to 

 be $6. Profit, $63 f acre. 



BUTTER. 



Mrs. Phebe Mitchell presented 10 Tbs. butter made from four cows in four 

 days. The milk when taken from the cows, was placed over the fire and 

 brought to a scalding heat, then set away for 36 hours. The cream then taken 

 off and churned— the butter was then well worked, salted, and put away for 

 24 hours and worked again, then fit for use or market. 



