20 



BE A 



BEE 



the field to prepare them for the 

 stack ; whereas without their tops, 

 the crop is sooner in a conditioi) to 

 be carried, and less risk is incurred 

 from the effects of frost and wet 

 seasons. The tops are left to rot 

 on the ground." 



The following is taken from Mr. 

 M'Mahon's Treatise on Garden- 

 ing, &c. " The early Mazagan, 

 Jong podded Windsor, and all the 

 varieties of that species of bean, 

 should be topped, when arrived at 

 full bloom, and the lower pods be- 

 ginning to set ; this will greatly 

 promote the swelling of the pods, 

 as well as their early maturity ; for 

 having no advancing tops to nou- 

 rish, their whole efforts must go to 

 the support of the fruit. 



This should be performed on the 

 beans in general when in full 

 blossom ; " observing to let the 

 stems be first advanced to such a 

 due height, as to have a snjfficient 

 quantity of pods ; the early Maza- 

 gan bean may be topped when 

 about two feet high, and the larger 

 sorts when from about two feet and 

 a half or yard, to three and a half 

 high, according to the growth of 

 the different varieties, and may be 

 done with the finger and thumb. 



But with respect to the small 

 early beans, if you would have 

 them come in as soon as possible, 

 you should top them when the 

 blossoms at the bottoai of the stalks 

 begin to open." American Gard- 

 ener''s Calendar. 



A gentleman who is a practical, 

 as well as a scientific farmer, is of 

 Opinion, after repeated experi- 

 ments, that the Field White Bean 



is the only kind, which can be cul- 

 tivated in this country on a great 

 agricultural scale. 



BEER. Much has been published 

 forthe direction of those who under- 

 take large brt weries. It is much to 

 be wished that many such wen- car- 

 ried on in this country, where bar- 

 ley for making malt can be so easi- 

 ly raised. The use of ardent spir- 

 its, which are most costly, and less 

 wholesome than beer, might thus 

 be lessened. They who are dis- 

 posed to undertake brewing, may 

 supply themselves with volumes on 

 the subjfct. 1 shall only under- 

 take to direct farmers, who may be 

 disposed to brew beer for their 

 own consumption. 



Almost any householder may 

 brew, without putting himself to 

 much if any charge for an appara- 

 tus. Instead of a large copper, 

 which is necessary in a brew 

 house, a large kettle or two may 

 answer the purposes of heating the 

 water, and boiling the wort. Hogs- 

 head and barrel tubs, and other 

 vessels, may serve for mashing 

 tubs, backs, coolers, and tuns. 



The water used for making beer 

 or ale, should be soft, and such as 

 is fit for washing. For this will 

 better penetrate the malt, and 

 cause it to discharge its spirituous 

 virtue. Some recommend throw- 

 ing a spoonful of salt into a kettle- 

 full, which will cause any foulness 

 contained in the water to rise to 

 the surface when it boils, which 

 may be skimmed off. When the 

 water is very good this will be 

 needless. But let the water be 

 ever so pure, a little bran, or malt, 



