324 



Compound Harrows. — Quick as Magic. — Wine. 



Vol. I. 



Compound Harrows. 



These harrows are in general use in some 

 of the agricultural districts in England, 

 where they are highly approved. They are 

 simple in their construction, and very durable. 

 The usual size of each is three feet square ; 

 thus the three harrows cover a five turn ridge 

 at wheat sowing, the horses passing along 

 the open furrow on each side, by which the 

 treading of the seeded land is prevented. 

 The joints of the harrows permit them to 

 operate on a concave, convex, or plain sur- 

 face, with equal correctness, making better 

 work than is possible with those of a difter- 

 ent construction. If at any time an extra 

 weight should be thought desirable, a piece 

 of wood the length of the width of the har- 

 rows might be made fast across them, by 

 which their efficacy would be much increased. 

 By unscrewing the nuts, a pair, or one, or 

 three single harrows, can be obtained in an 

 instant. They are excellent for harrowing 

 in all kinds of grain on land that is cleared, 

 expediting the work, and performing much 

 better than any other at present in use. — Ed. 



Quick as JNagic. 



In the presence of seventy-eight persons 

 in London, a parcel of rags were recently 

 taken, made into paper, dried, and printed 

 on, in five minutes ! When this celerity be- 

 comes universal, loafers will have to dodge 

 paper mills, or their ragged vestments will 

 be whipped oflf and exhibited under their 

 noses in the shape of a hand-bill, advertising 

 them as vagrants before they know it ! — 

 Western Farmer. 



The writer remembers the time when a 

 pen of sheep were shown as candidates for a 

 prize at a public exhibition in England, after 

 which they were shorn, and the wool was 

 scoured, carded, spun, died, made into cloth, 

 cut and made into a coat, which was worn 

 by one of the officers of the society at the 

 public dinner-table on the same day ! 



For the Farmers' Cabinet. 



Wine. 



From the papers of the late Joseph Cooper 



I think if my fellow-citizens would con- 

 sider the great expense, risk, and uncertainty, 

 of being supplied with wine from the usual 

 source under the present prospect of affairs 

 in Europe, and with what ease and trifling 

 expense a wholesomer and better wine (if 

 they would discard prejudice) may be made 

 from the materials of our own country, they 

 would use greater exertions for that purpose 

 than heretofore : and as I have heard of many 

 who have tried, and had their wine to spoil, 

 I will give you a brief account of my method, 

 which has always succeeded well. 



I gather the fruit when dry and fully ripe, 

 viz : currants, gooseberries, morella, cher- 

 ries, (I make no doubt but the common red 

 pie cherries would do as well, but have not 

 tried them,) mash them and extract the juice, 

 using as little water as is really necessary 

 for that purpose ; then add sugar to the juice 

 till it is agreeable to the palate. I find a 

 pound or a pound and a half is sufficient for 

 the tartest fruit; when the sugar is dissolved 

 put it in a clean sweet cask for fermentation, 

 filling it up two or three times a day, till it 

 discharges a clear froth, then check the fer- 

 mentation gradually by putting the bung in 

 slack ; when the fermentation has nearly 

 subsided, rack it off into a clean cask, or re- 

 turn it into the same, after rinsing it well 

 with gravel, or something with the water to 

 scour off the yeast which adheres to the 

 inside. Before the liquor is put in, I burn a 

 sulphur match in the cask ; then put in it 

 one or one and a half pints good apple or 

 French brandy to a gallon, the former is the 

 best. In about a month it should be racked 

 as before, and repeated several times in a 

 year; and if it is let dribble slowly each 

 time of racking it will facilitate its age, as 

 its passing through the atmosphere gives an 

 opportunity of evaporation. 



