1839J 



FARMERS' REGISTER. 



371 



throughout the animal kingdom, even down to the 

 lowest grade of insects and worms. Tiie grub 

 worm, which is so destructive to Indian corn in 

 the early stages of its growih, was much less 

 numerous and injurious previous to the introduc- 

 tion of red clover. At that period, corn was 

 generally planted where there had not been a 

 sufficient quantity of tender, succulent food, for it 

 to subsist upon in any considerable numbers, and 

 consequently its propagation and support was so 

 slow as not to be observable. Rut when clover 

 was generally cultivated, and bj? liie most skilful 

 arrangement of the rotation of crops, Indian corn 

 succeeded it when the clover began to run out, 

 the increase of the grub worm keeping pace with 

 the means of subsistance, (for it I'eeds with avidity 

 on the green, succulent stalks of clover,) propa- 

 gated to a most alarming extent; and the sod 

 being ploughed down in the spring for corn, and 

 the pasture of the worms being by that means 

 destroyed when the young corn began to vegetate 

 and show itself aboveground, the worms tbilowing 

 out the law of sell-preservation, and from no mis- 

 chievous propensity, commenced feeding upon it 

 more ravenously, and for some years it was almos 

 doubted whether ils culture would not have to 

 be abandoned in some neighborhoods. 



During tliis state of suspense, some observing, 

 refleciing person, who no doubt had taken the 

 trouble to examine into the character, habils and 

 instincts of the grub, discovered that early in au- 

 tumn it sought retreat some inches below the 

 surlace of the earth, and there prepared itself a 

 domicil where it might repose in safety li'om 

 storms and tempests till the vernal season arrived, 

 and with it its accustomed food. 



It was very rationally suggested, that if the sod 

 was ploughed down late in iTie fall, and the habita- 

 tions of the enemy turned to|)sy-turvey, that the 

 walls might be broken in pieces by the winter frosi, 

 and that the inhabitants being turned out of doors 

 would perish, and the 5'oung corn be preserved 

 from its greatest enemy. This was at first sug- 

 gested as a theory ; it was soon pul to the test of 

 vradice ; and every farmer knows the benefit that 

 ^suited from it. The grub soon became a much 

 ess formidable enemy ; every one knew how to 

 vanquish it, provided a pretty severe winter came 

 to his aid. I3ut I'arniers sometimes havelrcachc- 

 vous memories as well as other lolks, and the en- 

 emy having been supposed to have been com|jIete- 

 ly routed, there was a strong propensity felt to 

 resume old habits, and postpone |)loughing corn 

 ground till spring again, in accordance with ancient 

 ustom; this has often been done, and generally 

 vith the same result ; the enemy not being entirely 

 xterminated, increases his forces, and ];roceeds 

 gain to the work of destruction. 

 A few years since, from winter setting in early, 

 or some other cause, very little corn ground was 

 ploughed in the autumn ; the following spring the 

 corn sufi'ered severely from the depredations of the 

 grub ; but where portions of a'field had been turn- 

 ed down in the ILdl, it llirnished the usual protec- 

 tion ; this was observable in numerous insumces. 

 The succeeding autumn, many farmers having a 

 very short allowance of corn, and smarting under 

 the infliciion, went to turning up the ground in 

 good earnest, and overturned the quarters of the 

 enemy without compunction. The consequence 

 was a general exemption from injury; it was 



pretty well followed out for a year or two after- 

 wards; but last fall many began to relax, and to 

 forget the things that they had suHered, and much 

 corn ground was permitted to remain undisturbed 

 till this spring, and those thus circumstanced are 

 now going on in the old track, that did very well 

 before clover was brought into general cultivation 

 and the sod ploughed down for corn. 



Now let us observe and see if the laws of nature 

 have been reversed to accommodate those who 

 neglect fall ploughing. 



. From tlie Genesee Farmer. 

 Almost every body loves good fresh eggs, and 

 with or without glasses or silver spoons, can con- 

 trive to eat them ; whether boiled or fiied, raw or 

 roasted, made into custard with sugar and spices, 

 or swallowed gently with a bordering of old Port, 

 they agree with the palate and stomach ; and 

 neatly laid out wiih liu slices of bacon, liiey 

 form a repast witinn the reach of all, and to be 

 despised by none. But though most farmers keep 

 lb wis, and raise their own eggs, there are many 

 who have not yet learned the difference there is in 

 the richness and flavor of eggs produced by fat and 

 well ted hens, and those from birds that have been 

 halfslarved through our winters. There will be 

 some diflerence in the size, but far more in the 

 quality. The yolk of one will be large, fine color^, 

 and ol good consistence, and the albumen or white, 

 clear and pure; while the contents of the other 

 will be watery and meager, as though there was 

 not vitality or substance enough in the parent fowl 

 to properly carry out and complete the work that 

 nature had sketched. In order to have good eggs, 

 the hens should be well feil, and also provided 

 during tlie months they are unable to come at the 

 ground, with a box of earth containing abundance 

 of fine gravel, (if oflimestone, so much the better,) 

 that they may be able to grind and prepare for 

 digestion the food they receive. Fowls form no 

 small item in the profits of the small farmer, and 

 lew creatures better repay the care and attention 

 they receive. Ol'eggs, those of the domestic hen 

 are decidedly the best ; but those of both ducks 

 and geese may be used for some ofthe purposes of 

 domestic cookery. Eggs can be kept any length 

 of time, if the air is perR^ciiy excluded, and the 

 place ofdeposile kept at a low temperature. 



FliEDIXG IMILCn COWS. 



l^Min tlio (Jciit:~i'e Farmer. 



Natural grass is the first and best of all food for 

 cows; and where this can be obtained in sufficient 

 quantities, nothing further can be desired. Sweet 

 and nutritious, grass gives a richness and flavor to 

 milk, attainable li-om no other soure; and which, 

 milk produced from grains, disliller''s wash, or 

 roots, can never equal. Of ihe grasses, lucerne is 

 considered the best, and the clovers next ; and as 

 lucerne cannot with properly be considered one of 

 our cuhivated grasses, perhaps we have nothing 

 in this country that excels white clover for impart- 

 ing a peculiar richness and even Iragrance to milkj 



