/iJ 



NEW ENGLAND FARMER. 



[Sept. 30, 



fact, that a large proportion of our cifler is im-l Remarks by the Editor.— \Yo do not menn loj 



pure and unwholesome, and consequenlly unlit be responsible lor the correctness of all the sen- 



j-Q^ yjg |timents of our correspondent, whose opinions, 



It is no uncommon thing- to see Inrge heaps of 

 apples lying on the ground, exposed to rain and 

 sunshine, becoming rotten and musty, and ren- 

 dering it impossible to cleanse thcni. The cider 

 mill in too many instances is kept ni a slovenly, 

 dirty condition; the cider casks not unfrequent- 

 ]y become impure and musty ; and the process 

 of making the cider is often so unskilfully man- 

 aged, that it is impossible the liquor should be 

 •»ery palateable or wholesome ; and a prudent 



in some respects, differ materially from general- j 

 ly received maxims. It has ever been laid down ! 

 by writers, and we have heard it asserted by | 

 persons who are practically acquainted with the j 

 art of cider-raading, that apples intended for ci- 

 der, should be ripe but not rotten. But we make ' 

 it a rule not to refuse publishing a piece which ; 

 appears to be honestly ami ably written, merely i 

 because the sentiments of the writer do not co- ! 

 incide with ours. An apple cannot be rotten 



man, one would think, would not sulfer it to be without having undergone, in some degree, the 



used in his family. 



But how to preserve cider in that line, lively 

 state in which it is found immediately after its 

 fermentation, is a secret which 1 have never 

 been able to discover. For several years I have 

 been trying experiments with cider with a view 

 of rendering it pleasant and good, 1 have follow- 

 ed the directions of the various rules and reci- 

 pes which have come to my knowledge ; but 



putrefactive process, which is destructive to veg- 

 etable a? well as animal matter, and renders it 

 unwholesome as well as unpalateable. 



TO Tnr, EDiTon of tuf. new exgl.4ND farmer. 



POTATOES. 



Brookline, Sept. 23, 1825. 

 Dear Sir — I have read in your paper of this 



none of them fully answered. I have followed | jj^y ^^.j^j ^.^(-1-, surprise, an extract of a letter 



the plan laid down by ^ A Lover of Good Cider' i (^nm James Whitlaw, Esq. of Ryegate, (Vt.) in 



(originally published 'CO years ago, and recently j ,vhich ho savs 



published in the American Farmer and in the 



N. E. Farmer, vol. iv. page 23). The last meth- 

 od was pursued as nearly as possible, but all to 



no purpose, perceiving no difference between 



that managed in this way and that which has its 



natural course. Could a method of lining and 



preserving cider in that pure and pleasant state 



in which the first or vinous fermentation leaves 



it, the liiscoverj' wonld certainly be considered 



of great utility and importance. 



I have as yet been able to discover no better 



way in the management of cider than to have 



the mill and casks kept sweet ami clcnu,- — ilie 



cider being made when the apples are in a 



■[iroper condition to be manufactured, the wind 



and vveather being favorable. It is contended 



liy some that the l>est fruit makes the best cider 



but this idea will not hold good in every case ; 

 on the contrary it is evident that in many in- 

 stances those apples which are considered unlit 

 for any other use, make the best cider. It is 

 i'requently asserted, too, that rotten apples are 

 unlit for cider, and of course tiiust be thrown a- 

 way as good for nothing. This notion also is in- 

 correct, tor 1 have learnt by experience, that ap- 

 ples when kept in a cider house until very rot- 

 ten generally make better cider than those which 

 are perfectly sound. This may seem contrary 



both to reason and nature, — but it is a fact whicl 

 has been demonstrated in many instances. 



The hurry in which cider is frequently made 

 is a mischievous evil, attended with injurious 

 consequences. The pomace, after being ground, 

 should always remain iu the trough at least 12 

 hours, and if the weather he cool, it may remain 

 2-4 hours. After it is laid up, as the saying is, it 

 should be pressed with moderation, in order to 

 give the juice time to run out without too much 

 constraint, as that which comes out of itself, or 

 with the least violence, is much better than that 

 which is forced out by violent pressing. On the 

 whole, the art of making good cider is of great 

 consequence to every orchardisi. It is a busine.ss 

 that requires the nicest and closest attention; — 

 and evury one who has an orchard ought to ex- 

 ert himself to bring it as near to perfection as 

 possible. Yours. i;c. L. W. 



" A new disorder has attacked tlie potatoes this year, 

 whicli I liave never heard of before. Where the land 

 is very dry some of the potatoes seem to be almost ripe, 

 though not larger than pigeon's eggs ; aud though the 

 stalUs are not dry, the potatoes have vegetated for a 

 new crop. 1 have tliis day seen some with shoots above 

 an inch long, and a new potatoe, as large as a bean on 

 each shoot. 1 never before knew tliat a polatne wouhl 

 vegetate till it had lain over one winter. Should this 

 disorder prevail in other part.<i of the country, you v&W 

 doul)tles3 hear more of it from some of your corresDOn- 

 dents." ». 



The " disorder'" Mr Whillaw writes about is 

 no " new thing under the"' Brookline "sun," 1 

 assure you, sir; for when 1 xvas a very small 

 lad, it wa« no uncoinrnnn thing, especially in 

 warm dry seasons, for potatoes to vegetate twice 

 in the same hill. And ivhy should they not? — 

 If a new potatoe is fidty ripe by the first of Au- 

 gust, what is there to prevent its vegetating be- 

 fore September, even without lying in a cellar 

 "one winter"? I see nothing. 



Wy farmer told me in July, this year, that my 

 potatoes had begun to grow a second time. 1 

 found, on examination, that it was so : but did 

 not OBce think a " new disorder had attacked" 

 them, "iour correspondent has not our warm 

 sun — hence the phenomenon in the north part 

 ol \'ermont, of which he speaks. C. T. 



(K7=[0ur respected correspondent has sent seve- 

 ral potatoes which have sprouted and produced 

 small roots of the second crop.--ED.] 



Large Apple. We have received an apple, 

 (which may be seen at the office of the New- 

 England Farmer.) which is between 12 and' 13 

 inches in circuml'erence, and weighs a little 

 more than a pound. It was raised by Dr Bi;n- 

 .TA.Mi.%' AusTi.v, of Koxbury. It is what DrThach- 

 cr calls Green Newton Fippin, who says it " is 

 justly esteemed the best table apple in Ameri- 

 ca ;" and asserts that it " may be kept till June 

 without losing either its juice or flavour." 



H173:.SS AND REaVLATXONS 



For tlie Cattle Srtiow, kc. at IJrigliton. on \\'cdnpsday 

 the l!)lh, andThnrsday the 21Hh of October 1S25. 



The Members of the Society will assemble at the Hall 

 at 9 A- M- punctually for the admission of Members, 

 &c. and at 10 A. M. precisely will proceed to visit 

 the I'eus. 



Rcgrdations for the Entry of Animals., Manufac- 

 tures, Inventions, Working Oxen, Ploughs for ihc 

 Ploiighing Mitch, Butter, Cheese, Honey, Cider, 

 and Currant l]'inc. 



i. Stock of every kind designed for Premiu ras 

 must be entered by letter (post paid) jpecifying 

 the articles, or by personal application to Jona- 

 than VViNSHir, Esq. residing at Brighton, Secre- 

 tary of the Show, on or before the eighteenth of 

 October, tind a certificate will be gi\en of siich 

 entry, bearing the number of the Pen, in which 

 the animal or animals of each competitor are to 

 be placed. 



2. All articles of manufacture aud inventions, 

 exhibited for the premiums, must be entered and 

 deposited in the Hall on Monday the 17th, or 

 before 9 A. BI. of Tuesday the ISlh. 



3. Workmg Oxen must be entered on or before 

 Tuesday the 18th. 



4. Butter, Cheese, Cider and Currant Wine, 

 must be entered and deposited at the Hall before 

 10 o'clock A. M. of Tuesday the !8th. 



5. Ploughs for the Ploughing Jlatch must be 

 entered before 10 A. M. of Thursday the 20th. 



Time of Examination by the Committees rrho 

 are to adjudge the Premiums. 



1 The Committee on Manvfaclurcs will com- 

 mence their examination at 9 A. M. on Tuesdav 

 the 18lh. 



2. The Committee on Inventions on the same 

 day and the same hour. 



3. The Committee on Butter, Cheese, Honey, 

 Cider, and Currant Wine, on the same dav at 10 

 A. M. 



4. The Committees on Stock on Wednesday the 

 igthat 10 A. M. 



5. The Committee on Working O.ien on the 

 saQ'.e day at the same hour. 



• 6 The Auction for Animals and Manufactures 

 will be on Wednesday at 12 o'clock M. 



1. The Ploughing Match will be on Thursday 

 at 10 A.M. 



Special Rules to be observed by ihe Competitors 

 for Premiums. 



1. .All Stick entered for Premiums must be put 

 into the Pens before 9 A. M. on Wednesday 

 under the direction of the Marshals. 



2 No Animal can be removed from the Pens 

 but by permis-^ion of a Marshal or a Trustee. ' 



3 Fat cattle must be weighed before being put 

 iolo the Pens, at the expense of the owner. 



4. No animal, not bred within the State, can 

 be olferoil for a premium. 



5. Working Oxeu, as they arrive on the field 

 in front of the Hall, will be arranged in order 

 by a Marshal, and must be kept in the places 

 assigned them till the further order of the com- 

 mittee. 



9. The person entering any article of Manufac- 

 ture for premium must deliver to the Secretary 

 the projier certificate that the goods were man- 

 ulactured within the Stale; and on depositing 

 then* at ihe Hall must see that labels are aflix-* 

 ed to them with a nwintcr corresponding with the 

 certificate of entry. 



7. No competitor for any premium, to be 



