No. 3. 



Harvesting Corn. 



93 



j.> to be kept until the following day, and by 

 the means above described, tiiis process is 

 conducted in the simplest manner, without 

 labor or inconvenience, and with the greatest 

 in-ecisiou, the mode being an improvement on 

 that whicli is practised in Devonshire, whicli 

 is, to take every pan of milk to a hot plate at 

 the end of twelve hours, where it must re- 

 main " a given time," to be ascertained by 

 unwe ined watchfulness, and then be taken 

 b;ic!c to its former place ; after which, how- 

 over, it is oflen found to have acquired a burnt 

 or smoky flavor, from over-cooking, sufficient 

 to sp(jil the quality of the butter; while milk 

 thit has been submitted to the heatof boilmg 

 Mater, will be found to have deposited every 

 |>;uticle of cream on the surfiice, without ac- 

 (luruiT any bad flavor; and this is equally 

 the case with the milk of those cows which, 

 v.'ithout this process, is found never to sepa- 

 rate its cream ; and to this circumstance is to 

 be attributed, in a great measure, the extra 

 quantity of butter which is obtained by this 

 management. The cream remains a much 

 I'liigor time sweet, and acquires an aptitude 

 To '-butter," which is truly surprising, render- 

 ing unnecessary that incessant beating into 

 'oaai for twentjtfour hours, as every d-airyman 

 lias vvofuUy experienced, by which the butter 

 is rendered hot and rancid, even before it is 

 taken from the churn. 



But perhaps, one of the greatest and most 

 perceptible advantages of these pans is, the 

 owner of the dairy is no longer at the mercy 

 of careless and unprincipled servants, who, in 

 the hurry of skimming, are often known to 

 sacrifice a great portion of the cream to the 

 hog-tub, a loss which soon amounts to a large 

 consideration: here, these servants have only 

 loset the milk pans running, and they will 

 skim themselves, requiring only a small por- 

 tion of care to stop them when the milk has 

 n issed away : while another very great injury 

 IS prevented, which arises from the opposite 

 vice — tiiat of over-skimming, by which the 

 i3atter is deteriorated by the stale milk which 

 is thus taken and mixed with the cream, for 

 if the strauier be of the proper size and fine- 

 ri'vss, tlie milk will all pass, and the "cream 

 will all remain. 



To a nice observer, however, the means of 

 drawing off the impurities of the milk at the 

 bottom of the pan before adding the boiling 

 water, will not be lightly considered ; a close 

 examination of this portion of the milk will 

 convince any one, by smell as well as taste, 

 that " nothing is so disgusting as animal pu- 

 tricity." The skim-railk from this process is 

 sweet, and very superior for the making of 

 cheese. 



Never pretend to tell what you do not 

 know. 



Remarlcs on HarT-cstin^ Coriit 



BY REV. H. COLM.4.N. 



The season for harvesting our corn crops 

 will soon be upon us. The extremely hot 

 weather wliich we have had for a tbrtnight 

 past, prior to the late storm, has placed much 

 of the crop out of the reach of frost; and the 

 yield almost universally promises to be abun- 

 dant. This may be pronounced the great 

 crop of New-England. If we have corn 

 enough, we shall have beef, pork, and poultry 

 enough. We do not believe there is any 

 grain which, considered in all its aspects and 

 uses, is so valuable. 



There are several modes of managing the 

 crop, the fodder and the grain ; but they are 

 not equally eligible. 



The first is to top the stalks after tlie ear 

 has become perfectly formed and slightly 

 glazed. There is great danger of perform- 

 ing tills operation too early. When done be- 

 fore the corn is generally hardened, the ex- 

 act experiments of William Clark, Esq., of 

 Northampton ; of John Lorain, of Pennsylva- 

 nia, and others, have demonstrated that, the 

 loss upon the crop may amount to a quarter 

 or a ntth of what the crop would otherwise 

 be. The topping of the stalks is, we believe, 

 an unnecessary, useless, and often a perni- 

 cious labor, and therefore not to be advised. 



The second method is to leave the crop 

 untouched until it is perfectly ripened, and 

 then to cut it up at bottom and carry it all 

 into the barn and husk it. Some gather it in 

 the field and then cut the fodder. In either 

 case, the corn being thus left, is always ex- 

 posed to suffer from frost before it is perfectly 

 ripened ; and the fodder, it is believed, loses 

 much of its succulence and nutriment. 



The third process is, after the ear is glazed 

 and the corn has passed beyond the boiling or 

 roasting state, to cut it up at bottom and let 

 it dry in the shock. In this way it is early 

 taken out of the way of the frost ; the corn if 

 properly managed ripens perfectly and weighs 

 more by the bushel than if perfectly dried, as 

 by the second method described, and the corn 

 fodder is dried with all its juices retained in 

 it ; it has a richness and freshness which ren- 

 der it particularly palatable to cattle, and as 

 nutritious for beef or milk stock as any dry 

 feed which can be given to tliem. This ope- 

 ration should be executed with care. Let a 

 hill occasionally be left standing for a support 

 of the shock against the wind. Bring as 

 many armfiils of the corn cut up as are suffi- 

 cient to make a good sized shock around the 

 standing hill — set the bottoms well out and 

 tie them all at the top with a wisp of straw, 

 turning the head down. But do not first, as 

 is often practised, tie the corn in small bun- 

 dles. In this way the corn and fodder will 



