m:met^ illouthij) 0tsttar, 



CONDUCTED BY ISAAC HILL. 



^ThoSE who LABUB in- the EARTH ARE THE CH03KN PEOPLE OF GoD, WHOSE BREASTS HE HAS MADE MIS PECULIAR UEPOSITE FOR SUBSTANTIAL AND GENUINE VIRTUE." JcfferSOII. 



VOLUME V. 



CONCORD, N. H. SEPTEMBER 30, 1843. 



NUMBER 9. 



THE PAR3IER'S MONTHLY VISITOR, 



PUP.LISIIED KV 



ISAAC HILL, & SONS, 



ISSUHD ON THE LAST DAY OF EVERY MONTH, 



A*t No. 3, Hill's Biick Block. 



J)::^Genebai. Ar.ENTs.— B, Cook, Kcene, N H. ; Thomas 

 R. Hampton, Waphingtoii City, D. C; John Mahsh, Wash- 

 ington St. Boston, Ma;-s. ; ('harle!* Wabken, Brinley Row, 

 Worcester, Mass. 



TERMS.— To siiiglo subscribers, Fifiy Cents. Ten per 

 cent, ivill be aMnwed to the person who shall send more than 

 one suhscriber. Twelve copies will he sent for the advance 

 paymcwt of Five Dadiirs ; twenty-tive copies for Ten Dollars: 

 sixty copies for Tweuiij Dollars. The payment in every case to 

 be made in advance. 



JJl^.WiiWPi/ and subscriptions, by a re^iilatioJi of the Pn.^t Master 

 Ociieraly may in all cases be remitted by the Post MaMer, free of 

 postage. 



55=All gentlemen wlio have heretofore acted as Agents are 

 requested to continue their Agency. Old suhscribei-s who 

 come nnder the new terms, will please notify us of the names 

 already on our books. 



^\)c iUontl)lu llisttar. 



For the Farmer's Monthly Visitor. 

 Our own Breeds of Animals. 



Is it not qiiestioiiiihlc whether, tor tlie iirtuul 

 ]iiir[)Ose of breeding and rearing stock, it is not 

 more advantageous to select from the animals 

 long domesticated, rather than from the clioice 

 specimens brought recently from Europe ? We 

 are aware of the fact, that all, at no distant peri- 

 od, were imported ; and that ont of similar ma- 

 terials or races, the noted stocks in England have 

 been formed, from jiidicions crossings and care- 

 ful selections, added to great attention in feeding. 

 Have we not often seen, in every part of our own 

 country, farmers obtain the reputation of excel- 

 lent cattle, who never paid a high price for an 

 animal ; but whose success may be ascribed to 

 good selections, and more than that, careful at- 

 tention afterwards? The instances are sufficient- 

 ly numerous, of importations with extraordinary 

 keeping afterwards, that have resulted in great 

 profit to the importers ; hut unless this extra care 

 lias been kept np, few of the second purchasers 

 have been benefitted ; and has it not often hap- 

 pened, that these recently imported breeds, have, 

 when kept with our long hahilnated and acrli- 

 mnted animals, shown the worse condition of the 

 two.' A change of climate and of food, when 

 added to the nmde of sheltering and feeding, ne- 

 cessarily produces a great alteration, for better or 

 for worse, in the cattle that are subjected lo it. 



'J'he most noted breeds of horses, neat cattle, 

 sheep, and swine in England, have been pro- 

 duced by long ami caieful attention, in a climate 

 far ditt'erent fiom our own ; and for this cause it 

 has perhaps often happeneil that these breeds 

 fall ofl" in our hands. In our cattle, as in our 

 farming, we have to accomplish tiiore with the 

 same numlver of laborers. In speed and bottom, 

 iu size and power for draught, our horses, long 

 in tlie country, surpass the English. Notwith- 

 staudiug the far >>reater number of racers trained 

 in England, and the care and attention bestowed, 

 increiising the niuuber of chances for fleet horse.s, 

 our races have been' made in less time for the 

 same distance, than in that comilry, or than ever 

 was made ; showing that the horse has improved 

 since he came among us. Our work horses, also, 

 taken as a whole, are superior; and all the im- 

 jiortatinns for a considerable number of years, 

 liave proved less valuable lh;m llie stock idready 

 iu the country. 



For our neat cattle, those heantifid animals 

 that liave been imported, and the whole ami half 

 breeds from then), we pay extravagant prices for 

 them ; and, encouraged by extravagant recom- 

 mendations, excitement keeps up care and atten- 

 tion, which tend still to sustain the acquired re- 

 pulalion : but would not similar care ami atten- 



tion iiroduce more profitable results with our 

 own ? 



Some of the best milkers, and all our finest 

 beef cattle have known no relationship to these 

 Durham or Devon or other bloods. If we calm- 

 ly reflect and consider the eftiicts of extravagant 

 prices paid for sheep, do we not find similar re- 

 sults ? The thousands of dollars paid some thir- 

 ty years ago for a single sheep, is now a matter 

 of histoi-y. The speculations of those times 

 sliow how far the iiund may be exciteil by gain, 

 as well as by superstition. What have become 

 of the golden dreams that flitted through the 

 imaginations of our people ? We are their re- 

 presentatives, whose herds were to be blessed and 

 profited; but lias it come to |)ass? That the 

 Merino produces wool of superior excellence, 

 rivalled by the South Down, is without doubt 

 true; but they are not generally more valued 

 than our stock that was here before them. Our 

 climate, for sheep, greatly surpasses that of Eng- 

 land. It is not as moist, especially in winter; 

 and it ought to have been the case, ere this time, 

 that our manufactories had been supplied from 

 our own fleeces. The mutton of our country, as 

 well as our beef, is finer in gi'ain and better fla- 

 vored than the English. 



What has been proved in lelatiou loour horses, 

 and cattle, and sheep, is equally true in relation 

 to our swine. Over and over again, in almost 

 every part of our country where the iinjiorted 

 breeds have been kept vvilli our own, the latter 

 have proved superior. The truth is, that men of 

 means and taste almost always turned their at- 

 tention solely to the beautiful specimens of the 

 imported breeds, and accounts of these have 

 Ibmid their way belbie the public through our 

 cattle exhibitions and agrienllural publications, 

 filling the eye of the amateiu' farmer, and <livert- 

 ing almost the whole attention to them. 



It is hoped that the time is at hand, when we 

 shall look at home rather than abroad for excel- 

 lence, believing, as I firmly do, that all onr do- 

 mestic animals, whose very constitutions liave 

 been changed and become assimilated to omsoil 

 and climate, are superior to the im|)orte(l for 

 pleasure, profit, or palate ; and, like their owners, 

 liave advanced and improved over the original 

 stock, from being transplanted to the new world. 

 If others will believe with me, and bestow the 

 re(|uisite cave anil allentiou, at no distant liuje, 

 Europe may be looking lo America for su[ierior- 

 ily iu domestic atiiuials as well as men. 



NEW HAMPSHIRE. 



From the Boston Cultivator. 

 The Tomato. 



We have collected from various sources many 

 methods of saving, cooking and preparing the to- 

 mato, and wc have no tloubt that they will be 

 very accejitablc to our readers, as every one will 

 find .something that is new, and those who have 

 not paid much attention to the subject will find 

 the list of receiiUs very interesting and useful if 

 ihey have, or can conveniently obtain this excel- 

 lent vegetable. 



Tomato Sauce. — Peel lipe tomatoes, slew them 

 as apples for sauce, and season with salt and 

 pepper. Ifyou add butter, salt will not be neces- 

 sary. This sauce is not too tart to use with 

 meat, but when not used iu this way it is im- 

 proved for the taste of some persons by adding 

 a little sugar or molasses. 



Tomato Jelly. — Peel the tomatoes and stpieezc 

 them thi'ough a fine cloth, adil their wi^ight in 

 sugar, boil to a jelly, and then bottle it ligiit, and 

 keep iu a cool, but not freezing place. 



Tomato Oumplins. — Skin carefully, without 

 breaking the meat, then make, cook and use 

 sauce same as you would apple dumplins. 



liroileJ Tomato. — Cut the large ones in two 

 and broil— then add a little butter or suit, and 

 pepper. 



Tomato Omelet. — Peel a ipiart of ripe toma- 

 toes, cut tlicui up and simmer about twenty 

 minutes. Chop a few onions fine, and throw in 

 will] ci'umbled bread and a lum|) of butter, and 

 when nearly done beat up liiur eggs and stir in, 

 and in a few minutes it will be done. 



Raw Tomatoes. — Slice up the ripe fruit in vin- 

 egar, like cucumbers, with a little pepper and salt, 

 or it may be used like other fruit witliout season- 

 ing. 



Dried Tomatoes. — Take them fully rifie, scald 

 that they may skin easily. After this operation, 

 boil them with a little salt and sugar, but no wat- 

 er, then spread out this in shallow pans and dry 

 in the sun. They will soon dry enough to pack 

 away in bags, which hang up in a dry room. 

 When wanted to use, soak in warm water. 



Tomato/or a Cough. — The tomato has been 

 useil for a cough with decided success, says a 

 writer in the Farmer's Register. In one case 

 the cough was from a diseased state of the liv- 

 er, in another from the lungs. It mitigates and 

 sometimes effectually checks a fit of coughing. 

 It was used after having been dried as last 

 above named, with a little sugar added to iriake 

 it palatable. In a green state, they may be 

 made into a syrup for this purpose. 



Fried Tomatoes.— l'ee\ and slice them np, and 

 fry in butter, or without butter if you choose. 



\'hiother Way — Cut pork into small pieces, add 

 1 onion, of a size proportion to the family, cut 

 up fine, fi-y these till the pork is brown ; then 

 put in the tomatoes, cover them up, and fry till 

 well done. This says a friend who has cooked 

 tomatoes iu many ways, is excellent. The pecu- 

 liar strong scent of the onion escapes in cooking, 

 but it imparts a fine rich flavor to the dish. 



Tomato Fi'g-*.— Scald and remove the skin, in 

 the usual way, add six pounds of sugar to one 

 peck of fruit, cook them over the fire, use no 

 water, until the sugar ]ienetiates and they aro 

 clarified. Then spread them on dishes and flat- 

 ten and dried in the snn. Spread a little syrup 

 over them occasionally as they are drying. — 

 When dry, pack down iu boxes, adding some 

 powdered sugar lo each layer. They will keep 

 long and retain their flavor. The syrup that re- 

 mains should be concentrated and bottled for 

 use. 



To-mato Catsup. — Mash up good sound ripe to- 

 matoes, and to a peck add a pint of salt. Let 

 them stand two days, then strain, and boil the 

 liquor with two ounces black pepper, the same 

 quantity of spice, one ounce of ginger, one of 

 cloves, and lialf an oiiuce of mace, until the 

 scum stops rising. Strain, bottle, and cork tight. 

 Some add bruised onions, garlic, horse radish, 

 or mustard, and omit some of the other season- 

 ing. So many condiments are not only tmiiec- 

 essary but unwholesome, especially when all 

 compomuied together. A person who has trie<l 

 it says that green tomatoes are as| good as ripe 

 lor catsup. 



To Keep Tomtdocs Fresh. — Pack them in jars, 

 puting alternate layers of s;iiid and tomatoes, un- 

 til the vessel is fiill, then cover them np tight to 

 keep the air out, and set them dow n in a dry cool 

 place, but not cool enough lo freeze. Some say 

 that they may be kept in this way all winter. 

 Others recommend packing them down in saw- 

 dust, cotton balling, charcoal dust, and other 

 substances that are used fi)r the preservation of 

 grapes and other fVuit. 



Tomato Preserves. — Take good ripe tomatoes, 

 peel and boil them, and preserve them with 

 good brown or loaf sugar, or with molasses. If 

 not (iceled they burst, and do not so well retait; 

 their consislency- 



Tomato I'ickles. — Pickles arc made of the 

 green fruit iu the same way as you make cu- 

 cumber or other pickles. The ripe fruit may 

 likewise be pickled, and some prefer it; it is 

 doiibiles'; the most wholesome, or allowing ihat 



