142 



THE GENESEE FARMER. 



with plaster and ashes; a handful thrown upon each 

 hill, just as the corn begins to prick through the 

 grounrl. Although crows were daily flying over and 

 around my corn field, never during that time have I 

 seen a spear of corn pulled by them, or one light in 

 the field. Farmers try it. S. Mitchell. 



Cameron Mills, Steuben Co., JV. Y. 



CULTIVATION OF BEAKS. 



Messrs Editors : — Beans are not cultivated as a 

 field crop so generally as they deserve to be, when 

 their value for table use as well as for other purposes 

 is considered. 



Soil. — Any soil that is dry, and rich enough to pro- 

 duce corn, or wheat will answer for beans, bward 

 ground that is intended for wheat will not be im- 

 poverished any more by growing a crop ot beans 

 during the summer before sowing to wheat, than by 

 fallowing in the fore part of the summer, and laying 

 exposed to the scorching rays of the sun until fall. 



Preparation. — In plowing sward for beans, be 

 sure to turn the furrows down flat, so that the grass 

 may be smothered and prevented from growing. Har- 

 row lengthwise of the furrows, taking care to pass 

 around the land just as the plow went. Harrow 

 thoroughly in this direction and then across, if you 

 can without disturbing the sod. Next use the gang 

 plow, taking care not to let it run so deep as to dis- 

 turb the furrows. 



Planting. — Plant from the first to the middle of 

 June. Where the quantity to be planted is large, 

 procure a machine for that purpose, to be drawn by 

 horses. A man and boy with a machine will plant 

 about twelve acres per day. The usual distance apart 

 to plant is thirty inches one way, and ten the other. 

 The only kind recommended for general field culture 

 is the White Medium. Keep the ground well stirred, 

 and free from weeds. 



Harvesting. — If the season is favorable they will 

 be ready to harvest in about ninety days. Commence 

 harvesting when the pods are about two-thirds ripe. 

 Pull and throw five rows in a winrow, in dry weather, 

 ■atid let them remain three or four days; then turn 

 thei.n and let them remain until the beans are per- 

 fectly dry; then throw in bunches of convenient size 

 for j>'iteliing. They should never be housed until per- 

 foctlj dry. 



Tbkeshing. — This is done with horses. A man and 

 a pair. of horses will average about forty bushels per 

 day, if the crop was housed dry. 



Average yield per acre, about twenty bushels. — 

 Average price $1.00 per bushel. Fodder worth 

 S2 00 per acre. John Gr. Hampson. 



LaceyvHle, Harrison Co., Ohio. 



Reasons why Premiums should not be offered 

 TO Lady Equestrianism. — 1st. It does not tend to 

 improve the intellect, or promote good morals. 2nd. 

 It attracts the attention from the more important ob- 

 jects, for which agricultural societies were formed. — 

 ord. It ia uncomely and undignified for a woman thus 

 to expose herself. 4th. The horse jockey is undesi- 

 rable and unbecoming in man, much more so in wo- 

 man. Many more reasons will suggest themselves, 

 to a delicate mind, which we would not put on papjr. 



Aurora, Cayuga Co., JV. Y. M. S. B. 



CHEESE MAKING IN A SMALL DAIRY, 



Strain the milk in a tub or kettle at night, and if 

 the weather is so warm that the milk will be in 

 danger of souring before morning, add the rennet 

 immediately, and Ijreak up the curd in the morning 

 previous to setting the morning's milk. If the 

 weather is not very warm, let it stand until morn- 

 ing and stir the morning's milk with it. Some of 

 tlie milk should be put in a kettle and warmed suf- 

 ficientl}", that when added, ii may all be about millt 

 warm. 



After tlie milk is set let it stand about an hou?, 

 or until the whey separates from the curd, which, 

 can be told by running a knife through it. Breafe 

 the curd up fine with the fingers or curd-breaker; 

 dip it into a strainer placed in a cheese-basket ; lei 

 it stand until the whey has drained off. Take 

 some of the whey and heat it until the hand can 

 scarcely be held in it. While this whey is heating, 

 cut the curd into small pieces; put the hot whey 

 into the kettle or tub and put the curd into it — stir- 

 ring it continually, that it may scald even. As soon 

 as the curd will scj^ueak between the teeth, it is su^ 

 ficiently scalded. 



Then place it again into the cheese-basket and 

 press out the whey ; put the curd into a tray Or 

 wooden bowl, and cut it fine with a knife. Salt to 

 the taste ; put it into the hoop and press it an hour ; 

 take it out, turn it and press again until night.- — 

 Then turn it again and let it remain in the press 

 until morning. 



Set the niglit's and morning's milk tlie same as 

 before, and after the curd is scalded take the cheese 

 from the press. Cut oflf the outside of the u|)per 

 surface, and put it into the hot whey from whicBi 

 the curd was taken. T.nke the pieces which have 

 been cut from the cheese, cut them up fine, put- 

 them int© a bowl and pour on some hot whey, and 

 let them stand. Put the cheese into the hoop, with 

 the cut surface up, and put the new curd on top, 

 with the pieces from the bowl in the middle, and 

 press as before. If you have but few cows, and the 

 cheese is not yet large enough, you can add again, 

 as before, as often as you choose. 



Newfane.^ Niagara Co.., N. Y. Mrs. S. M. W. 



drucsrt J^armcr |ui^e QJssagi 



ON THE CULTIVATION OF BARLEY. 



Bari^ey, like most other grains, has been known 

 and cultivated from the earliest times; and in coun- 

 tries and localities that are favorable to the growth 

 of wheat, rye and oats, it is, and always has been quite 

 extensively raised. It also succeeds in certain soifu 

 that are not favorable to the production of the above 

 named grains. 



The main qualities to be looked for in the selecffOQ 

 of ground on which to sow barley, are (I.) A deep, 

 rich soil. A black loam, if not too loose and porous 

 generally produces a good crop of barley. (2.) It 

 should be a light soil. Stiff* and heavy soils that pro- 

 duce toleiable good wheat, seldom produce anythiiig 

 more than a second rate crop of barley. (3.) It 

 should be moist, but not a wet soil. The prepara- 

 tion of the soil should be thorough. If barley be 

 gown on ground prepared in the manner that land is 



