460 



FARMERS' K K G 1ST K R 



[No. 8 



Mian is generally apprehended. In the countrieR 

 ol' Europe, when the vahio, of labor, I'uel, time and 

 nion(^y, is properly estimated, implements lor cook- 

 ing ami preparing the Ibod ol" larm siock are in 

 general use. Your Register, and other works to 

 be relied upon, give numerous prools of" the effi- 

 cacy o(" this mode of fattening cattle and hogs, and 

 ol" leeding milch cows and stock. 



In the absence of a fair reward for our labor by 

 tl^e customary application of if, we must become 

 -bankrupt if we do not pursue a different and im- 

 proved mode of applying it, change our habits of 

 expenditure, and adopt a general and permanent 

 system of economy in all the branches of agricul- 

 tural liusbandry. 



'yhere must be a beginnips in this reforni, which, 

 when effected, will be worth all the reforms ever 

 promised or made in the administration of our go- 

 vernment since the presidency of the illustrious 

 •lefierson. Let us then, commence with the use 

 of an implement which will enable us to fatten (wo 

 beevea or two hogs with the Ibod now given to 

 one — which will double the quantity of our milk in 

 winter — and greatly economize time and fuel in 

 washing clothes, &c. &c. 



I know nothing of the implement or structure 

 employed in cooking grain lor stock, which is re- 

 iiMTed to in the article from the 'Farntprs' Cabinet;' 

 ihere is one, however, which I have in use, whose 

 value 1 can attest. Several individuals have pur- 

 chased, (or this county, the patent riijht of this 

 machirie, which is admirably adapted to the pur- 

 poses above mentioned. 1 will give } ou a descrip- 

 tion of it. Suppose two coffee pots, one holding a 

 gallon and the other three quarts, deprived of their 

 spouts, handles, and bottoms; insert one within 

 the other, force the upper and lower edges of their 

 peripherics together, and have them well soldered, 

 thus you will have a double cylinder; cut in the 

 outer sheet, within an inch of the top, as also eiglit 

 or ten inches lower, two circular pieces cut about 

 two inches in diameter; over these holes two cop- 

 ppr pipes about five or six inches long are to be 

 soldered, at the bottom of the cylinder, at a right 

 angle to the pipes. Cut a hole an inch in diame- 

 ter and solder over it a pipe (to draw the remain- 

 ing water off) of about ibur inches long. Two 

 arms of copper, (cylinders,) about an inch in di- 

 ameter, and three inf lies long are tl^en to be eol- 

 derecl on the outer cylinder just above the centre 

 of gravity, when tlie cylinder is held erect or ver- 

 tical. At the bottom in the inside of the inner 

 cylinder, place an iron grate like that part of a 

 gridiron on which the broiling is done. Let there 

 then be placed an iron pipe (stove pipe) about five 

 feet long on the top of the cylinder, having a hole 

 cut near the bottoni of it, and closed by a door, 

 (hung on wire hinges,) about 5 by 8 inches. 

 The machine for heating the water being now 

 complete, you next have lubs made of eucii sizes 

 as desired, and have holes bored (or (he insertion 

 of the two pipes first mentioned. A frame about 

 5 feet long and wide enough (or the arms of the 

 cylinders to rest upon. The lower hole to be 

 placed at the bottom of the tub, placed upon four 

 or six legs, is then made. The place.s where the 

 arms are to rest are grooved out of the proper size 

 on the bars of the frame, the machine js placed 

 upon the frame, the tub (or ttoiling is also put upon 

 it and adjuRfed to the boiler. The tub is then 

 fillf'd with waier. Fire is [ilaced on the grate, and 



the cylinder filled with chips or small wood, in 

 fifteen minutes the water will boll. In speaking 

 of the colfe.e pots I have done it simply lor eluci- 

 (fitioii. The double cylinder of copper should be, 

 fur common purposes, about two feet six inches 

 high, the diameter of the bottom or lower muzzle 

 about ten mches, and of the upper about sevew. 



Explanaiion. 

 No. 1.— The boiler. 



2. — Stove pipo. 



3. — Door for wood in the bottom of stove pipe,. 



7. — Anns on which the boiior rests on the frame. 



8. — The pipe to draw the water olf that remains 

 in this boiler. 



9 &, ID. — Two pipes attached to the boiler and in- 

 serted in the tub. 



12.— The orate. 



C> — The tub for the water, &.c., to boil in. 



5. — The IVaine for the boiler and tub to rest upon. 



11. — Legs of the frame. 



13. — Bars of the frame. 



With a ftjw chips, a bushel of potatoes, apples, 

 corn, &c. &c. can he boileil in half an hour t'rom 

 the kindling of the fire. If it be desirable to boil 

 a greater quantity a larger tub will be employed. 

 Hy the use of this machine in boiling wheat-chaff 

 and apples, the milk ol" niy cows was more than 

 doubled, in washins clothes the advantages are 

 equally great, so in scalding hogs, A person not 

 far liom fiere used one of them in preparing the 

 water to scald about 20 hogs; he heated the re- 

 quisite quantity of water in a hogshead in one- 

 (burth of the time r -quired by the usual mode of 

 hot-stones ; and, instead of consuminir near a cord 

 of wood, he used but one arm full and a half For 

 lattening animals the agency of this machine is 

 very valuable. It is also portable, all its fixture.? 

 may be carried in the arms; it is as simple as can 

 be in its structure, and does not cost, or ought not, 

 more than $S. They are made here by a copper 

 smith, and are also made for sale in Baltimore. 



I send you herewith a roughly drawn figure of 

 this machine, which will give you a better notion 

 of it than my written description. J. R. W. 



THE DIVINING KOD. 



From the Farmers' Cabinet. 



In almost every age there havs been those who 

 have had (aith in the virtues of the divining rod 



