1839] 



FARMERS' REGISTER. 



Te-; 



suffer nine tentlis of the rest of their farms to lie 

 idle, and the interest on the cost of these acres 

 eats up the profit of ihe few that they do cuUivate. 

 We have said nothing of the income from your 

 pasture or your woodland. 



If the position here taken be true, and we 

 challenge scrutiny, and beg to he put right if we 

 are wrong; how much belter would it be if those 

 wlio are now farmers by profession would, if able, 

 devote more capital to their business instead of di- 

 verting it as many do into other channels and en- 

 gaging too largely in other business. 



Any one who rides through the state cannot 

 but notice the thousands of unimproved acres en 

 either hand. How much belter would it be il 

 more of our young men would take hold of the 

 business of farming instead of aspiring to a life 

 of apparent ease in commercial pursuits, it is 

 true that the liirmers crops are sometimes cut off; 

 but not ofiener than are the hopes of the merchant. 

 Mildew and hail and rain, and hurricanes some- 

 limes destroy the iVuits of the earth ; hut not of- 

 tener than do the elements work destruction upon 

 the ships of the importer. 



Life is full of vicissitudes, and risks and chan- 

 ges in whatever place or pursuit yon can enirage, ' 

 but, takinc every view we can of the whole, we i 

 are convinced that capital invested in agriculture 

 is most safe and profitable. I 



carrots which he can feed to his cows, he can make 

 first rale butter at any time ; but unless he is so 

 piovided, his stock ol' winter butter should be put 

 down belore his cows are driven to subsist on food 

 that will t)e sure to delcriornle llie article. The 

 tops of almost any of the cultivated roots produce 

 a greater efiect on the butler than the roois them- 

 selves. Thus when we have led out the tops of 

 the ruta baga to our cows, the eflect on butter lias 

 been very distinct and disagreeable, while in that 

 from the cows led on ihe roots and hay very liiile 

 alteration ot taste was perceptible. Such butter 

 should not be used ihr keepintr, as it never grows 

 better. Too much of the butter offered in the mar- 

 kets of this country is only fit Ibr the soap-makers, 

 and to them ii should be consiiined. 



WIXTER BUTTER. | 



From the Genesee Fanner. | 



The best and the richest butler of the year is i 

 that made after the vegetation of the j-earis devel- 

 oped in May and June, as the food is sweeter i 

 then than any other time. But notwiihsianding 

 all ihe care that can be used, in ordinary cases, 

 such butter cannot be preserved throuijh the sum- 

 mer, in a Slate fit Ibr winter's use. There can be 

 no doubt that packed in jars perfectly close, en- 

 tirely freed from buttermilk or extraneous matters, 

 salted in the just proportion with pine salt, and 

 kept at a tem|)erature below 50'-', the butter of 

 June would be in perleciion in January. The 

 combination of lavorable circumstances, however, 

 can be rarely obtained, and farmers, as well as 

 others, who did not keep milch cows for the pur- 

 pose of supplyins: them with milk and butter 

 through the winter, must rely on butter packed in 

 autumn for their winter supply. Too many far- 

 mers, we think, are in the hal^t of delaying the 

 providing their stock of butter too late in the sea- 

 son. The reasons lor this are, it does not re- 

 quire as much care in makin<r and working the 

 butler to make it keep well, as it would if made 

 earlier in the season ; and il" made late, and af- 

 ter a low temperature has arrived, packiuir may 

 be dispensed with, or at least, may be perlbrmed 

 very imperfectly. But such late made butter has 

 several disadvantages. It is usually made from 

 vegetation that has been more or less frost bitten, 

 and therefore does not produce milk of the rich- 

 ness and purity which is essential to the making 

 of the best butter. Furiher, as the grasses decay, j 

 range of feeding by the animals is increased, and 

 vegetation, which at other times wouhl be relijsed 

 by the cows, is now eaten with aviduy by them. 

 If the farmer has a good supply of pumpkins or 



IMPROVED METHOD OF TRAINING RASPBER- 

 RIES. 



From the Floricultural Cabinet. 

 Cut out all the weakest shoots, so as to leave 

 only about six on a stool ; then twist the point of 

 one shoot from one stool with one shoot from the 

 stool adjoming, so as to form an arch. Do the 

 same with two other shoots of each plant, so as to 

 Ibrm a triple arch between plant and plant, in the 

 direction of the rows, all throuirh the plantations ; 

 the space between the rows being left open as 

 usual. The plants should be six feet apart every 

 way. The fr-uit produced by the trained canes will 

 be lully ex[iosed to ihe direct influence of the sun 

 and to the air, and there will be more room for 

 the suckers. 



APPLE MOLASSES. 



From the Ohio Farmer. 



There is many a good housewife, who has more 

 faith in her own experience, than in the science of 

 chemistry, that knows not the value of apple mo- 

 lasses; but still believed it to be the same kind of 

 tart, smoky, worthless stuff, that has from time im- 

 memorial, been made bs' boiling down cider. It 

 is not within my province, at this time, to attempt 

 to convince such ihi^t there is a chemical differencej 

 though it might easily be shown, that they are al- 

 most as different as sugar and vinerrar. I would, 

 however, invite them to lay aside their cider this 

 year, and try the plan of boiling down the juice of 

 the apple that has not been exposed to the air by 

 grinding and pressing. 



" Last autumn I f)laced a number of bushels of 

 Wetherill's sweetinir apples in two large brass ket- 

 tles, with water just suffiL'ient to steam them ; 

 when they boiled soft, I turned them into a new 

 splinter basket, containing some straw, and placed 

 on them a barrel head, and a heavy weight. The 

 juice was caught in a tub. This was repealed 

 until I had juice enough to fill the kettles, when I 

 commenced boiling it down, and attended lo it 

 strictly, frequenlly skimming it, till it became of 

 the consistency of cane molasses. The native 

 acids of the fruit imparted a peculiar flavor, other- 

 wise it could hardly be distinguished from the syrup 

 of the cane. It was used in my family (or making 

 pweelmealP, for sweetening pies, for dressing on 



