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1831, 1839, 1846, 1853, 1855, 1861, 1866, 1867, 1871, 1873. The exports 
exceeded the imports in 1833, 1834, 1835, 1836, 1837, 1533, 1340, 1841, 
1848, 1849, 1850, 1851, 1852, 1858, 1859, 1860, 1864, 1865, and 1866. In 
the remaining years the imports exceeded the exports. Similar statis- 
ties in regard to other crops will soon be published by authority of the 
minister of agriculture. 
CIDER FROM APPLES AND SUGAR-BEETS.—S. Paillart, a French farmer, 
gives the following details of the method of making cider, in France, 
with apples and sugar-beets mixed: To each hectoliter (2.83782 bushels) 
of apples, heaping measure, add 3 kilograms (6.614211 pounds) of red 
sugar-beets, the edible variety. The sugar-beets are first cut into pieces 
and then pressed with the apples. Pour into the vessel enough water 
to cover the pulp, and let it stand forty-eight hours; then subject the 
pulp to the action of the press. The pulp is then taken out, crumbed 
with the hands, replaced in the tub, and again covered with waterfor 
thirty-six hours, after which they are again pressed. This process is 
repeated two or three times. The cider is then placed in the cellar and 
not used till July or August, when the crude.taste of the sugar-beet 
will have been eliminated. M. Paillart saved 200 francs in manufactur- 
ing 25 liquid hectoliters (each 26.4178 gallons) of cider in 1872, apples 
being at the rate of 10 franes per hectoliter, (dry measure.) In 1873 and 
1874 the saving was but haif as great. 
A PRIZE-FARM IN NORMANDY.—At the late regional agricultural exhi- 
bition at Caen a premium was awarded to M. Oyrille Paynel, of the 
arrondissement of Lisieux, in the department of Calvados. M. Paynel 
works an estate of 196 hectares (4844 acres) in the valleys of the Vie 
and the Viette, divided into seven farms, for which he pays an aggre- 
gate annual rental of 42,000 franes. The farm-buildings are mostly sit- 
uated upon the main farm and disposed in a large and nearly square area. 
The dwelling-house is on the east, and one of its large apartments at 
the north end has been appropriated to dairying. It is about 46 feet 
long and 17 feet wide, and is furnished along the walls and in the cen- 
ter with flag-stones laid in Portland cement, upon which, each day, may 
be cast 800 cheeses. The surface of these flags being inclined, the whey 
is drained through subterranean pipes into brick basins lined with Port- 
land cement, outside the building. The water used in cleansing the 
flags and the pavement is also promptly drained, and every facility for 
perfect cleanliness is secured. A small car, invented by M. Paynel, 
gives easy transport to the milk-vessels. In the laundry adjoining the 
dairy a portable furnace furnishes hot water through pipes. Cold water 
is obtained through pipes from a brick basin containing over 100 gallons, 
supplied by a pump. To utilize as much as possible the surplus heat 
of the kitchen-fire, a small copper chamber, holding about 25 gallons, 
is built into the chimney and connected by pipes with the dairy. The 
drying-room, formerly a barn, is divided into four compartments: 1, the 
drying-room proper, in which straw, commonly used, is superseded by 
hurdles or sieves, of M. Paynel’s invention, in which minute orifices 
through wire gauze give passage to air for drying; 2, the drying-cellar; 
3, the finishing-cellar; 4, the packing and storing cellar. 
On the west side of the area are two cider-presses with a reservoir 
of brick for fruit, containing about 14 hectoliters, or over 30 bushels. 
Another receptacle has been lately added so as to accommodate later 
fruit ripening before the early varieties have been ground into cider. 
The first reservoir is emptied in time to accommodate the latest ripen: 
ing varieties, and thus the danger of rotting is mostly avoided. 
