Ql\)c iTarnur'p iHontl)It) lUsitov. 



31 



tation ; iililioii>:Ii it liiis Ijpyond question, we ;ire- 

 ciMiio, cxi'eeilnil the (|iiiiinity sc^nl riirwiiid liy iPs 

 ill iiiiy iHi'vioiis yfiir. Oftlie iiii|ioiis in llieyi-ais 

 1841, 18-li! iiiui 18-43, Ilie L'liilcd States rniiiisiieil 

 uii Pfinivtileiit iiC iiliiiiii 3,(U)0,000 liii.«Iiels, of nil 

 np^'iT^Mle of" ,V).000.000 liii;.|icls iiiiported. Ol' 

 tlie iiii|Mirts of 1844 we ii.-ivc! not the iierinate 

 (i:;iire.s ol" the c|iiiiiilily fiirni^heil hy liie IJiiifil 

 Sillies; hilt the i|iiiinlily iiiiiiortcil theii'l"roiii into 

 the V. Kinjdoiii lidiii Oi-lulier 1 lih, 1843, to Jiiii- 

 tliiiy isl, 184.5, WHS hilt ll>,3(i8 hiishels ol" wheat, 

 jind alKiiil l.),(K)0 hanels ol" flour. So ihatof tiie 

 whide iiiipoits ol' the United Kinjiduiii for a pe- 

 riod oC roiir years, aiiionntin:.' in the aL'f;ie!.'ate to 

 6GOOO,000 hnshels. the V. Stales furnished but a 

 trifle ,.vr,- 3,000,000 hiishels. 



We liiid on eoiit|iariiii; tlm fjiiantily iinpoiteil 

 this year, with the qiiantily under Uieli on iheoih 

 ol" Novenilier, that over sixty two iiiillioiis id 

 hiishel.s must have heeii eiilereil Tor e<iiisimiptinn 

 or re-exported. What lias heeoiiie of it ol course 

 we raiitiot say. 0[' the ipianiiiy imported in llie 

 years 1841 to 1844 inehisive, we find nearly every 

 huslud entered lor eonsiiiiiptioii ; and in the ah- 

 senee of atiijht to the contrary, suppose that tlie 

 iin(iort.ilioiis of the present year, ^ real as they 

 are, luive lieen similarly disposed oil 



There is one tliiiii;, we ihiidi, very appnrent, 

 tliat the cry of short crops has not heen without 

 8oine foiiiidaiion ; the immense aiiioiiiu of the 

 importation Ihrowiim it? douht the idea that so 

 hir^e a mass of hreiidsttdrs could he entirely con- 

 trolled liy speculators. 



Butter Making. 



Germaxtow.n, riiila. Co., Pelili., ? 

 January 13, 1847. ^ 



To Ihe Kdilor of the .Imerkan f)iniier : 



SiRi'l'lii- I'iiiladelphia Aiirieulliiral Society, 

 having; awarded to me their lirst premiums for 

 llie iiest hinier, lor tiie last t"0 or llive year.s 

 successively, persons are continually applying to 

 me for inforinatioii, ns lo my inotliod ol" produe- 

 injf il, its maiiiiliiciure, &c. 



The I'hiladelpliia market is, you linow full well, 

 most liijihly celeliraleil for the excpjletice of its 

 Imiler, so that the ohtainin;: of this premium ev- 

 ery year for the hcst of the liest, is naturally a 

 matter of no small jiralificalion to me; hut the 

 real motive in sending' this comiiniiiicaiioii hir 

 your journal, is lo t-'et rid of the iroiihle of writ- 

 iiiix lon^' letters lo ^fii/Ztnicn aiij Indies I never 

 heard of, liefore iliey took it into ilieir wise heads 

 to make me pay postage for the /loiiocof aiiswer- 

 init their tpieries. 



I am not aware of anythin;r new ortmcommon 

 in my formula, and perhaps my success is more 

 atlriliiitahle to a wtdl loimded system, and entire 

 cleanliness than to any other cause; hut however 

 that may ho, here it Ibllows. 



Alioiit one v\eeU lieliire the day of exhihition, 1 

 turn all hands that can lie spared from other 

 work, into the sprintr house to wash, to scrnh, to 

 whiieuash, &c., in sliort to purify and dean the 

 floor, the walls, the shelves, the doors, Sec, as 

 perfectly as human tneaiis can prevail ill e.xtin- 

 fioishiiiir every thin;; of a filthy nature or un- 

 pleasant smell. Do not suppose from this, that 

 my spiiii^ house is neglected iliniii^' other por- 

 tions of the year; on the contrary, it is kept in 

 more lie iliiess and cleanliness than any oilier one 

 I know of The lin pans are then put into a laree 

 lioihr, and boiled for one hour, then taken out and 

 scoured with white sitrer sand and pure hard soap, 

 then rinsed ofT in pure clean waterainl put a«ay 

 for use. Three tlays hefore the exhihition, the 

 cows .are liroii^'lit into a dean pen near the spriii:; 

 house ; at day-hreak, their udders are washed 

 with plenty ol" water and wiped wiih a clean 

 towel ipiile dry. Their milk is then drawn into 

 a /!)! pail that has heen cleaiis(;d as the pans w ere. 

 The milk is then strained thronijli a perfectly 

 clean ninsliu strainer into the pans and placed in 

 the si'riii!; house ; the .-ame process is to he };nne 

 tlironj;li at ni^'lit, the next morning and eveiiiii<r, 

 which will make four milkm;rs; — on Ihe next 

 moinini.', the whole of the conleiils of the pans, 

 niilk and cream vnskimmed, is thrown into a ciiurn, 

 (this churn is one of ihe coinmon harrel kind, it 

 has heen liiised out with hoiliiig water, wiih ahont 

 i of a peck of hlckuni a.-lies and live cuals taken 

 directly from a hiirniiig fire; this was stirred 

 almut for some time hy tiirninu' the crank — after 

 which the ashes and water were thrown out anil 

 the churn rinsed several times with boilins wa- 



ter ;) the cows are then to he washed and milked 

 as hefiire, and Ihis milk strained and poured warm 

 into the churn — the operation of churning is then 

 commenced ; it mii.st he performed very, very 

 slowly ; the K'liacily and hardness of the hotter, 

 (lepends entirely upon slowne.-s in chiiriiing, to 

 produce a first rate arlich- ; it should take at least 

 lliiee hours: when the hiitier has thoroughly 

 come, it should he collected together w illi a clenn 

 wooden ladle anil laid iipuii a clean linen cloth, 

 spread out as Hat as possilile anil not more than 

 two iiiidics thick, then lake a c/c«7i coar.se collon 

 hag, large enough to hold a half peck or more, 

 till il with ice, and wiih a mallet smash it down 

 Hat, and ahont four inches thick ; upon this, |ilace 

 the linen chilli with the hiilter on Io|i, let it re- 

 main until quite hard, then place it if "^lossihle, 

 upon a clean while marhle slah, add very finely 

 pulverized salt to taste, and then work out the 

 hnttermilk with the wooden spoon or ladle, 

 spreading the hiilter Hat auain and again, and 

 sopping up the liutter milk wiih the linen cloth. 

 'I'liis operation must also he performed very 

 slowly; whenemirely ilivesled of all hnttermilk, 

 make it up in lurms of pounds or half pounds. 



1 am well awari; that all this is very troiihle- 

 sonie, hilt what good thing can we jliave in this 

 world without care and atleniioii ? 



As regards the hest kind of cov\s, 1 am sorry to 

 difler with most of my agricultural iriends — inas- 

 much as that, aljer an ex|ieiience of more than 

 twenty years, i find that the heautilul and stalely 

 DiU'liams, do not produce hiitler or cream to com- 

 pany at all in quality with tin.' hiimhle, and 1 niiisl 

 admit, very misshapen and ugly Alderneys. 1 

 lia\eliadiio personal knowledge of Devons or 

 Ayrshire^ never having owned one. Aly Alder- 

 neys were imported some years ago hy i\lr. Sar- 

 clielle, from the I>laiid of Guernsey— a difti'ieiil 

 .•miinal altogeiher friuii the I']iigli.-li Alderney, or 

 from the Alderney s that have heen imported Iroiu 

 I'^igland. i have frequently had sweet cream 

 iipmi my tahle from these Alderneys, so thick or 

 rich, or whatever you please to call it, that 'I 

 could not he poured Irom a small mojithed Jiitcli- 

 er without thi; aid (d' a spoon. The' mi k of one 

 good cow of this lireed^ will impart a most heau- 

 liliil yellow color to the milk of linir or five cows; 

 lliey are exceedingly hardy, and stand oiircliiiiale 

 heller than .•my other imp(nted hreeil. Should 

 you deem this communication of siiflicient inter- 

 est to pnhli.-h it, pli'ase correct iiiiy inaccuracies, 

 as 1 have not time to write it over. 



1 am verv truly voiirs, 



PIULII'PHYSICK. 



N. 15. New millvis the most elTeeliial aiisorh- 

 ent of sulphuretted hyrlrogeii gas " et id cimne ge- 

 nus" that I am acquainted with, which can he 

 added to old milk and cream for llie |iiirpose of 

 purifying it wiihoot injiiiy 10 the liuller; this is 

 my reason (or adding the l.-isi niilking quite warm 

 from the cows to the old milk in the churn — ! do 

 not leqnire my people to skim our milk, hecaiise 

 it is a waste of time, for one reason, anil for an- 

 other, hecaiise I lliink the milk washes all ofl"eii- 

 sive matter out of the hiilter; hesides the hiilter 

 milk is sweet and not sour as is usual, for I main- 

 tain that perfectly pure and sweet huller (let the 

 test he n chetiiical one,) cannot he made from 

 sour creatn. 



Language of thk IJarnyakd Fowls.— We 



copy the following interesting extract from the 

 "Naliiral History and Antiquities of Selhurne," 

 a hook which is replete with a variety of curioiis 

 researches in antiquity, and of pleasing suhjecls 

 of contemplation in Natural llislory : 



" No inhahilants of a yard seem possessed of 

 such a variety of expression and so copious a 

 language as common ponllry. Take a chicken ol 

 four or five flays old, and hold it up to a window, 

 where there are Hies, and it will immediately 

 sei/.c its prey, with lillle luillerings of compla- 

 cency ; hut if you lender it ii w;isp or ii hee, at 

 once its notes heeume harsh, and expressive of 

 disapprolialioii and a sense of danger. When a 

 pullet is really to lay, she intimaleK the event hy 

 a joyous and easy soft note; Of all the occur- 

 rences of their life, that of laying seems to he 

 the most important; for no sooner has a hen dis- 

 hnrdened hei.-i'lli ll an she ru.--hes (iirlli with a 

 clamorous kind <d' joy, w hich the cock and the 

 rest of his mistressi'S iiiimeili.iiely adopt. The 

 tumult is nut coiilined to the liuiiily couceriu d; 

 but catches from yard to yard, tind sjireads to 



every homestead within hearing, until at last the 

 w hole vill.ige is in an uproar. As soon as the 

 hen hecomes a mother, her new relation demands 

 anew language ; she then runs clucking ;ind 

 screaming alioiil, and seems agitated as if pos- 

 sessed. The father of the Hock has also n con- 

 siderahle vocahiilary ; if he finds food, ho calls a 

 liivoi ill- lo parlake ; tind if a hird of prey passes 

 over, wiih a w.nuing voice he hids his llimily he- 

 ware. 'I'lie gallant chaiiticdeer has, at his com- 

 inand, his amorous phrases and his terms of de- 

 fiance. IJiit the sound hy which he is hest known 

 IS his eiov\iiig; by this he has lieeii distinguished 

 in iill ages as the countryman's clock or larnin, as 

 the watchman that proclaims the divisions of the 

 night. Thus the poet elegantly styles him : 



'* tliecrosted cock, U'liuse clarion sounds 



The sik'iil hours." 



Cooking Salt Beef. — Those who have voy- 

 aged iiiiieh on the great waters must have observ- 

 ed what I'iire a good ship's cook takes to soak his 

 beef well, so ;is to wash the salt out of it. Willi 

 this view he causes it to be towed through the 

 pure water of the sea a day or two liefore it ia 

 cookeil. Somelimes he makes it !;ist to a rope 

 and pitches it over the stern : but liere John 

 Shark sometimes makes free of il ; and thus es- 

 tahlislies anolher claim to thai haired which all 

 s(\-iiiien cherish for this voracious inhabitant of 

 the ocean. Generally, therefore, two or three 

 hiinps of beef and pork may be seen dangling 

 from the bows, dipping as the vessel plungi'S, 

 and sinks and rises in the (dear blue water ol ihe 

 sea; bnfl'eti'd, knocked tiliout, now deeply im- 

 mersed and now drippin:; high above the waves, 

 the meat is well washed through every fibre bc- 

 I'ore it is plunged into the pot. 



The sea cook iilways boils or rather simmers 

 bis meat very slowly, so that il has lime lo swell 

 and become tender. This is the great secret of 

 boiling meat that li.'is been salted for long voya- 

 ges. It is an improvement to parlially boil it in 

 one water; to pour such water away, and after- 

 wards add fresh water, if hot so iinu'h the better. 

 — Liverpool „^tiion. 



Important Fact. — Thaer, in his "Principles 

 of A;;iii-iillnre," says that "All organic siihslances 

 wiiich have entered into a stale of pnlrefaclion, 

 or decoinposiiion, contain the elemenls necessa- 

 ry for the re|,rodiictioii of the vegelables whieli 

 we cnltivatt'. 11^ by mcaiisof seeds, or roots, wo 

 bring the germs of some particular plant in con- 

 tact with these substances, and all the oilier de- 

 tails apperlaiuing to the operaiion, are properly 

 attended lo, iilants of similar speeies to that w hich 

 we set, will be produced. All soils conlain the 

 aliment proper for every kind of plani, hut not in 

 equal proportions of alimentary snbslances. In 

 liict, it is ^^ell known that one kind of land favors 

 ihe vegelaliou of one kiinl of pl;iiil, while others 

 are peculiarly liivorable to an etilirelv difierent 

 kind." 



This phenomenon li.ns doubtless been witness- 

 ed hy our atiricultural friends, in a variety of in- 

 stances. In our forests, dissimilarity of product 

 is the grand disliiiciive feaiiire — piuc, &.c. on one 

 kind of laud, and oak on another. This I'aet is 

 worthy of attention. — Me. Farmer. 



Bread-Stukks a.nd Freights. — It may be a 

 matter of somif liiile cnriosily Iosco what ihe ad- 

 vance in breadstiilfs and freights has beeiiwilhili 

 the last six moiilhs. 



On the .'ilh August last, the price of a barrel of 

 (jcnessee Hour in New V'ork cily, was $'4iy^; 

 the freight thereon to Liverpool, 2s. sleilinp. The 

 price of a bushel of Genessee wheat was 04c.; 

 ihe freight iherenn lo Liverpool, 9d. sterling. 



On the 17lli of Fi briiary iiist., ihe price of a 

 harrel of Genessee flour in New York, was!j7 !?.■>, 

 and the freight tlieiron to Liverpool, 8.*. sleiling'. 

 The price id' a bn.-hel of Genessee wheat v;is 

 17.JC., and the freight thereon to Liverpool, SOd. 

 sterling. 



Thus while the advance in the vahte of iho 

 barrel of Hour is about 7.") pi'r cent., the odvance 

 in the price of Ihe freight ibeieon to Liverpool 

 is 300 per cent.; and widle tl e advance on the 

 value of Ihe bushel of wheal is about 87^ pi r 

 cent., the advance on is l^-ight lo Liverjiuol, 

 more than SOO per cent. — Mhainj .^rgus. 



See well to llio watering of your stock. 



