FARMER'S ASSISTANT. 59 



resembling a Wheel- plough, it is cut into squares, by cross- 

 ing the direction of the roller; and the squares are at the 

 same time severed underneath by a broad thin share for 

 the purpose, and are turned over in the manner of turning 

 over sward- ground. They are then to be set up, as before 

 directed. 



Mr. Young, the late famous Agriculturalist, of Great- 

 britain, recommends burn-baking, where it can be easily 

 performed, as highly benficial to cold, stiff, and clayey soils. 



BURNT 'CLAY. This is a good manure for clay and 

 other heavy soils. In ' The Complete Grazier' it is also 

 recommended for light soils. The method of preparing it 

 is as follows : 



In the first place, dig your clay in spits of the size of 

 bricks, and let them be well dried in the sun. Take small 

 billets of wood, or faggots of brush, and pile them up in 

 the form of a sugarloaf, three or four feet high; then pile 

 your spits of dried clay closely round this, leaving a hole on 

 one side to kindle the fire, and another in the top for the 

 smoke to pass off. Surround the pile again with two more 

 enclosures of the spits of clay, and then kindle the fire. 

 When it has goten well on fire, stop up the holes with 

 clay, and the innate heat will so fire the mass, that wet 

 clay may be thrown on in great quantities. Care must 

 however be taken, not to lay it on so fast, nor so closely^ 

 as to put out the fire, as in that case you must begin anew* 

 By raising a stage round the pile, you may throw on clay 

 till you get it as high as you please. The pile must be 

 watched day and night, till fully burnt. 



Farmers possessing clay-lands will do well to make ex- 

 periments of this manure. From ten to twenty loads of it 

 is a suitable dressing for an acre. 



BUTTER. For curing butter, take Dr. Anderson's re- 

 cipe, as follows: 



* Take two parts of common salt, one of brown- sugar, 

 and one of saltpetre; beat them together so as to blend 

 them completely, and apply one ounce of this to every 

 pound of butter ; work it well into the mass, and close it 

 up for use.' 



This will .cost about a cent per pound more than by cur- 

 ing butter in the Ubual way; but its peculiar eXcelence is, 

 that butter thus cured will keep sweet for two or three 

 years ; and its taste is much superior to that which is cured 

 jn the common way. It must not, however, be used sooner 

 than a month after it has been laid down, as it does not 

 fully acquire its rich marrowy taste, until about that length 

 ^of time. Butter cured in this way and laid down for Winter* 



