304 



THE FARMER'S MAGAZINE. 



as Mr. Smith's method of working undoubtedly is, and 

 rapidly as it has attained to a thoroughly effective 

 form of the various parts, we believe that Mr. Fowler's 

 method (though wanting some of the handiness cha- 

 racteristic of Mr. Smith's) will ultimately prove supe- 

 rior on all surfaces except steep hills, because it aj)- 

 plies the power with greater mechanical advantage and 

 the lowest amount of labour. 



We have calculated the expense of steam culture at 

 so much per cwt. drauiiht of the implement; but lest 

 our readers should fall into any misappreheuijion, we 

 must compare it for a moment with horse labour csti- 

 matul in the same way. For taking 2 cwt. as the 

 draught of one horse, it might be said, "Why, horses 

 pull at only 2s. a day for each cwt. draught, reckon- 

 ing the cost of a pair-team and man at 8s." But time 

 and distance were considered in the aforesaid calcula- 

 tion, and must also be reckoned here for the sake of fair 

 comparison. In i)loughing one acre in an eight-hour day 

 with a ten-inch furrow, a team travels 17,424 yards; 

 so that the average pace, including the turnings, is 

 2,178 yards per hour ; and 2 cwt. drawn 2,178 yards 

 per hour is equivalent (in power expended,) to only 

 one and one-fifth cwt. at the speed of 3,600 yards per 

 hour, the speed at which the steam implements were 

 compared, and at which pace horses would not work 

 for half a day. And one and one-fifth cwt. at 

 4s. a day, the expense of one horse and the manual 

 labour, is at the rate of 3s. 4d. a day for each cwt. 

 draught. Compared with horse-power, then, Messrs. 

 Howard's 3s. 10|d. is a loss of 16 per cent., while Mr. 



Fowler's 2s. 9|d. is a saving of 16 per cent. But the 

 horse damages his work by his trampling, and his slow 

 pace produces work much inferior to that of the steam 

 plough or cultivator; so that the valuation of the 

 steam tillage shows a profit as compared with horse- 

 tillage, even when the cost of the power applied would 

 indicate a loss. In heavy land ploughing, and in deep 

 work, where horses pull at greater disadvantage, the 

 gain is much greater, because the steam power is ap- 

 plied at a still cheaper rate. Besides, the advantage 

 of being able to work more than 10 hours a day 

 (for which time the above prices are calculated), 

 and the consequent expedition, forms an overwhelm- 

 ing balance in favour of the steam power. 



In concluding this long story, we congratulate the ag- 

 riculturist on the success which has attended the inven- 

 tion and persevering improvement of steam cultivating 

 machinery. Wo consider Mr. Fowler entitled to all 

 honour and gratitude from the nation at large, as well 

 as fi'ora the farmers, for his ceaseless efforts and inex- 

 haustible ingenuity in grappling with the steam plough 

 problem. And we cannot sutficiently express our ad- 

 miration of the boldness and enterprise of Mr. Smith, 

 in breaking away from the routine of immemorial 

 practice, and successfully introducing a novel mode of 

 culture that promises to work miracles on the clay 

 lands of Britain, or say what satisfaction it gives us to 

 receive the new tillage from a genuine English yeoman 

 rather than from some amateur farmer or member of a 

 learned profession, as has frequently been the case in 

 agricultural innovations. 



MANUFACTURE AND CONSUMPTION OF FERMENTED DRINKS. 



We furnished recently some details respecting the 

 manufacture and consumption of our great national 

 beverages, ale and beer ; and we now proceed to in- 

 vestigate the production, importation, and consumption 

 of spirituous liquors; taking, at the same time, a passing 

 glance at some other countries. 



The cereals, although not exclusively, are largely 

 drawn upon lor the distillation of spirit. Not tliat all 

 the alcohol distilled is used as a beverage; for it is 

 often forgotten, in the comparative calculations of con- 

 sumption, that it is extensively used for many other pur- 

 poses : such as for chloroform, sal-volatile, dissolving 

 gums and resins, extracting dyes, removing stains from 

 silk, cleaning and polishing delicate machinery, optical 

 instruments, silver and plated wares, in the Daguerre- 

 otype and Talbotype processes, extracting or dissolving 

 essential oils, preserving ohjects of natural history, and 

 very largely in the chemical and pharmaceutical la- 

 boratories of Europe. 



The following figures show the consumption of spirits 

 in the United Kingdom at two periods, in gallons : — 



1821. 



British spirits 8,340,170 



Foreign do 9iJ7,.340 



Rum 2,480,120 



1851. 



23,970,596 



1 ,903,203 



2,880,425 



11,795,630 28,760,224 



In the first-named period the population was about 

 21,300,000, in 1851 it was 27,500,000. In 1851, there- 

 fore, the average consumption was a little more than one 

 gallon ; and if we carry down the return to last year, 

 the consumption — 28,800,074 gallons — would give a 

 rather less average proportion per head of the popu- 

 lation. 



Three years ago malt was made free of duty for dis- 

 tilling purposes and for exportation, and spirits were 

 allowed to be distilled free of duty to be sent abroad : 

 hence an increased impetus has been given to the ship- 

 ment of British spirits. Two years ago the shipments 

 were merely nominal; last year they amounted to 

 5,190,538 gallons. 



It is not necessary now to enter into the discussion 

 of the use and abuse of fermented drinks. It matters 

 little whether they are presented in the shape of 

 beer, wine, or ardent spirits : the active principle 

 in all alike is alcohol, which exists in variable 

 proportions in each ; and, to a great extent, they not 

 only btiinuhite and invigorate, but they also partake of 

 the exhilarating and soothing, hunger-stopping and 

 waste-retarding effects attributed to tea. Fermented 

 drinks are not only an agreeable, but often a necessary 

 substitute for fat. Taken in moderation they not only 

 promote digestion, but supply carbon to the system 



