1839] 



FARMERS' REGISTER 



533 



We have in vain sought (or llie caii?P. Can any 

 ofour readers inforni us-, and prescribe a remedy ' 

 Tlic vegetable garden is large, and well sloclu-J 

 Willi every varicly: whal is nol consumed in the 

 laniily is marketed or fed lo the ,?\vine. 



Mr. Phinney has taUcn great pains lo improve 

 his breed ol swine, and probably tliere are none 

 superior in the state. As we have a promise from 

 him ofa description of his pigs and piggery Ibr the 

 'N. E. Farmer,' we shall not enlarge upon this 

 subject, lie prefers a cross of the IJerkshire and 

 Maclvey to any other, and most of his pigs Ibr 

 slaughter are of this descri|)tion. lie has the full 

 blooded Berkshire, Mackey and other breeds, and 

 mixes lo suit himself. We noticed a sow lately 

 imported from England, called the Essex half 

 black: the hinder part of the animal is jet black. 

 and the forward half, wiiile. There are some 

 good points aliout her, and siic may prove a valua- 

 ble acquisition lo his stock : not having recovered 

 from her sea voyage, she does not appear now as 

 she will after a Ii3w weeks of good keeping. 

 There is an old sow near quite an object ol curiosi- 

 ty, (we do not recollect the breed,) tliat weighs 

 900 lbs., a monstrous overgrown animal : she hail 

 been turned out of her pen to enjoy her liberty a 

 liille, which she did not however, seem to appre- 

 ciate much, as all the room she vvantcd appeared 

 to be enough to turn round and lie down upon. 

 She looks as though she might be the parent of 

 a most numerous otl'spring, but we understood she 

 was witliout issue, having apparently no inclination 

 to form an intimacy with the other sex. The 

 number of swine is about 140, the care of which 

 employs one man constantly. 



'Phe barns and other buildings for the accommo- 

 dation of slock are convenient and comlbrtai)le, 

 with sufficient room for the hay and ijrain protluced 

 on the farm. About 100 tons of hay are cut an- 

 imally, part of which is sold. For every ton of 

 liay sold, one cord of manure is purchased. To 

 improve the land and keep it in high tilth, it is 

 necessary of course to manufacture a large amount 

 of manure. This is done first by the hogs. The 

 man who has tlie care of them is constantly em- 

 ployed at odd hours in furnishing them materials, 

 such as meadow mud. peat, weeds, &c. : second, 

 by sheep: in autumn 150 or 200 weihers arc pur- 

 chased from the droves, and led through the win- 

 ter: by March they are in good llcsli, and bring a 

 high price, and pay well lor their keeping; their 

 yards being furnished with a plenty of mud and lit- 

 ter, when mixed by their excrements makes a rich 

 compost: third — by the oilier stock and the ma- 

 nure purchased, which is carefully mixed with twice 

 the quantity of meadow manure. One cord of this 

 compositition is considered about equal to one 

 cord of stable manure alone. 



In making our observations upon this place, we 

 feel as if it was not in our power to do it justice, 

 as we spent but a few hours upon it. Every part 

 of it shows, that by science, industry and skill, il 

 has been rendered worthy of being ranked among 

 the first of well cultivated l"arms in New England, 

 and its proprietor worthy of all praise for the lauila- 

 ble examples he has set Ibr the imitation of his ag- 

 ricultural bretiiren. 



THE ENGLISH [on JERUSALEM] ARTIfJIOKr. 



From tlioSoiUlirrii Ciiliivalor. 



We have been requested, by a gentleman of Mis- 



sissippi, lo direct iho alleniion of our finmers to 

 iho more extensive cnhivalion of ihe English Ar- 

 ticlioko, as an excellent article of food for hogs. 

 Ills now cullivaled by some ofour farmers, but 

 upon too small a scale, considering its great value. 

 Weleata that Judge Caruthcrs, and Mr. F. 11. 

 Gordon, of Smilh county, liave about 12 acrea 

 each, now growing, which will afibrd food for near 

 (our hundred hogs from the first of November till 

 planting time. 



The artichoke requires but little labor in liliinjr, 

 and is very productive. Tlie roots will remain in 

 the ground sale during the whole of the winter; the 

 stalk and the jbliage furnishing an excellent protec- 

 tion fiom thefrosls, and enriching the soil greatly. 

 The hogs can be let on them the 1st of Novem- 

 ber,and remain till spring, when they will be in prime 

 order. A portion of the ground cullivaled should be 

 set apart lor seed— the seed lo remain in the earth 

 where it grows till spring — then taken and plan- 

 led about the time sweet potatoes are planted, wilh 

 al)out the same amount of seed per acre. Thus 

 (our bushels of seed will plant an acre of ground, 

 and re(|uiie one ploughing and hoeing, and keep 

 30 or more hogs from the Isl November till spring. 

 If our (iirmers do nol pay more atienlion to this, 

 they certainly are blind lo their interest. Seed, 

 we presume, can be liad quite plenty next spring. 



RHUBARB, OR PIE PLANT. 



From the Genesee Farmer- 



This is a valuable plant, and should be found in 

 every garden. The original species cultivated was 

 the RImnn rnponticiim, as was (bund wild in abun- 

 dance on the banks of the Wolga, in Russia. 

 Several new species have heen (bund in late years, 

 such as the i?. aiislrdle, R. pahnahim and I he 

 li. eiiodi; hut from the earliest ages, the medicinal 

 qualities of the plant appear lo have been well un- 

 (lerslood, and for these virtues it was generally cul- 

 livaled. Now, though the opinion of lis medical 

 efficacy has not perhaps been in the least lessened, 

 it is principally grown for the sake of the stems 

 of ils broad leaves, of which extensive use is 

 made in the various deparlments of domestic 

 cookery. In this country Ihe great demand is for 

 pies, Ibr which they are unrivalled, while in foreign 

 countries the stalks are served up in cream, made 

 into preserves, into tarts, in which form medical 

 men have recommended them as the most cooling 

 and wholesome of any placed on the tables of the 

 opulent, or indeed of any classes. For making 

 preserves, the ^London Horticultural Register, re- 

 commends the following mode. Let the stalks, 

 peeled, be cut into squares, put in single layers on 

 a pan, and placed in an oven of a moderate heat 

 (or about twelve hours, and afterwards be put into 

 wide mouthed botlles, with a fifth or sixth part 

 of brown sugar, then covered down wilh a 

 bladder, and occasionally shaken for the first fort- 

 night. 



Of the kinds cullivaled, Wilmot's and the Gi- 

 gantic, numbers 1 and 7 of the London catalogue, 

 are considered ihe best, as producing the greatest 

 yield and being of gooti quality ; 1 hough (or some 

 of the more delicate kinds of larts, Dr. Thompson, 

 who says he has tried all the varieties, gives a 

 decided prelercnce to the palmate leaved variety. 



