Vol. VII.— No. 9. 



AND HORTICULTURAL JOURlNAL. 



()9 



CANALS AND RAIL ROADS. 



We hope tlie following table will lie thought 

 woitliy the l.ibor it has cost us. We believe it 

 embraces nearly ail the canals and rail roads in 

 the United States that have been authorized by 

 law, and we have added a few tliat are not thus 

 , authorized. — Vtrmont Chronicle. 

 CANALS. 



RAIL ROADS. 



Length. 



"Quincy ' 3 miles. 



Bo.ston and Hudson 187 



]8oston and Providence 42 



ijTlbaiiy and Schene<;tady 16 



Caiiiuen and Aniboy 60 



*Maiich Chunk ' 12 



Danville and Pottsville 40 



•^'olunibia and Philadelphia 75 



Schuylkill and West Branch 8 

 Baltimore and Ohio 

 Columbia and Campden 



Oakmulgee and Piint 36 



1. Fri>ni Boston Harbor to Chelmsford. 2. 

 Worcester, Mass. to Providence, R. L 3. North- 

 aiii))ton, Mass. to New-Haven, C't. 4. Albany to 

 Bnfftlo. 5. Albany to Whitehall. 6. Salina to 

 Ossvejo, connecting the Hiid5on and Erie Canal 

 with Lake Ontario. 7. Connects Seneca and 

 Cayuga Lakes with the Hudson and Erie Canal. 

 8. From Delaware River, in Orange county, to 

 the Hudson, near Kingston. 9. Easton to New- 

 ,irk, N. J. 10. Delaware River to Chesapeake 

 Bay. 11. From Fort Deposit, on the Stisqtiehan- 

 na, to the Jlaryland line. 12. Georgetown, D. 

 e. to near Pitfsbtirgh, Pa. 13. Cleaveland. y~u 

 Lake Eric, to the Ohio, at the mouth of the Seio- 

 ta. 14. Cincinnati to the Maiiniee, near the 



head of Lake Erie. 15. Stoddartsville, on the 

 Lehigh, to Easton, on the Delaware, (whole dis- 

 tance 48 miles, but the canal as above.) 10. 

 Mouth of Little Schuylkill River to coal mines. — 

 17. Lancaster to mouth of C. Creek, (slack water 

 navigation.) 18. Philadelphia to Momit Carbon, 

 (canal and slack water.j 19. Reading to Middle- 

 town. 20. Middletown to Pittsburgh. (The 

 three last form a continuous line from Philadel- 

 phia to the Ohio at Pittsburgh. No. 20 has been 

 commenced at both extremities. It is tliought ' 

 that a rail road will be substituted for crossing the 

 mountains.) 21. Pittsburgh to Erie, on Eake E. 

 22. Philadelphia, to meet Delaware and Hudson 

 Canal. 23. Richmond to the Kenhawa. 24. 

 Near the mouth of James River to Albetnarle 

 Sound. 25. Near Louisville, Ky. to pass the 

 rapids. 26. Canals and slack water on Cape 

 Fear River. 27. From Columbia, by means of 

 the Broad and Saluda Rivers, to Cambridge ; and 

 from the Santee, by Cooper's, to Charleston. 23. 

 Savannah to the Altamaha. 29, 30 To connect 

 the Atlantic Ocean with the Gulf of Mexico. 31. 

 Betwee 

 side 



The principal merit of the 8|i])araais at Or- 

 ange, is the great facility of heating the water, 

 the convenient fixture of the vessels couiaiiiing 

 the same, and the complete exclusion of every 

 particle of the smoke of the fire. 



The skimmed milk, consisting of curd and 

 whey, without any of the btittery parts, ha.s a pe- 

 culiar sweetnes.'-, is extremely pleasant to the 

 taste, and is deemed a very wiiolesotiie bevera-'e. 



With this apj)arattis, butter can be made in 

 summer as in winter. 



NEW ENGLAND FARMER, 



BOSTON, FRIDAY, SEPT. 19, 1828. 



FARM BUILDINGS. 



The first object wiien a new set of ftirm build- 

 ings is to be erected, is to fix on a proper situa- 

 tion, which ought to be as near as possible to the 

 centre of the farm, more especially if it be arable. 

 Nothing can be more preposterous, than to con- 

 tinue the old sjstem of having the farm-hou.-;as 



nLak^sErie'and Ontario, on the Canaifa i V'-^'"'^ i» villages, totally detached from the farm ; 



a plan which originated, irom the want oi domes- 



From the .American Farmer. 



''Completed. tiD proo^ress. 



SWEET BUTTER. 



The comnonent parts of milk are oil, curd and 

 whey. TliP oily parts constitute the cream, and 

 the curd mnkes the cheese. The oily parts, being 

 specifically lighter than the other parts of the sub- 

 stance, ascend to the surface in the form of cream. 



In winter, four or five days, according to the 

 comtnon practice, are necessary to produce all the 

 cream of a pan of milk. Such cream from this 

 tedious process imt unfrpquertly acquires a bitter 

 taste, which is cnint'iunicated to the butter. And 

 the chtirning of butter from such cream is more- 

 over an operatj'in of four or five hours, and some- 

 times longer, unless hot water be poured into the 

 cream, which invariably injures th 

 rendering it white and insipid. 



To shorten the time, and to diminish the labor 

 of making butter, and at the s;;me time to improve 

 its qiialitj', there ha^ been recently established in 

 the dairy house of Mr. Ro. Smith's farm, called 

 Orange, an apparatus upon the simplest princi- 

 ples imaginable. During the coldest weather in 

 winter, in the course of less than twenty-four 

 hours after the milk has been taken from the 

 cows, sweet cream is produced, greater in quanti- 

 ty and richer in quality than can be obtained in 

 the ordinary management in five days. So rich, , 

 indeed, is the cream, that it is churned with as j 

 much facility as is the rich creatri of the Alderncy i 

 cows, in the summer .season. The operation of 

 churning never exceeds twenty-five minutes. The 

 butter from such cream has never failed to be of 

 a fine flavor and of a fine color : and in the na- 

 ttire of things it never can fail to be .^o. unless the 

 dairy woman should be utterlv ignorant of the art 

 of making .sweet butter. The process is not a 

 new invention. According to the principles of 

 the system pursued at Orange, is made the swcot 

 butter which, in England, is the most admired. — 

 The part of the course of proceeding not in com- 

 mon use is tliis : — The pans, with the milk just 

 tak-en from the cows, remain until a thin skin of 

 cream is produced. They are then placed in hot 

 water, and in about thirty minutes thereafter all 

 the crcaiTi contained in the milk is formed on the 

 surface. The cream thus obtained is managed as 

 other rich cream is in all well conducted dairies. 



tic security in feudal times, or the di"ead of foreign 

 invasion. If the farm buildings are placed at the 

 corner of a large farm, a part of ttu; land will 

 probably be neglected — less Uianure will be sent 

 to it — the e.xpense of cultivation v.iil be materially 

 increased — the strcnj^tii of tlic i.'orses or c.\en will 

 be uselessly wasted in going backward.s and for- 

 wards ; and the remote part,; of llie far-ii, will be 

 left in a state of miserabie pasturage ; or when 

 occasionally broken up, She crops will iieces<!arily 

 be inferior to what they would have been, under 

 a different system. 



It is somerinius assigned as a reason, for not 

 having the fnrm-iiouses and offices in a central 

 j situation, that at another part of the farm, a better 

 i command of water can be procured for family 

 butter "i)V "'^''' ""'' *'"' ''"^ t^rm stock, or for driving a tliresh- 

 ■ ing mill, by which a great saving in the labor of 

 horses or cattle is secured. That, however, is 

 only an exception to the general rule, for it may 

 be laid down as an axiom, " that the farm-house 

 and oflices ought to be phiccd, as nearly as possi- 

 ble, in tlie centre of a farm." 



Where the circumstances of the case adtnit of 

 it, the tarni house should front the south : for bv 



this meaii.s it is less exposed to the cold northedy 

 winils. The farm-stead .should be placed on a 

 well aired and dry spot of ground ; and, if it can 

 be had, an elevated situation is always preferable. 

 This is not only the most couducive to heaith, but 

 an advantage of con.siiierable inipoi'tance is ob- 

 tained, namely, it puts it in the power of the farm- 

 er, to see what is going forward in eveiy direc- 

 tion. Where the house, on the other hand, is 

 built in u low and humid spot, the crops of the 

 occupier, however dry and well conditioned when 

 brought from the field, wii. soon acquire a soft- 

 ness, and j)cr)uips mustiuess, very injurious to tlie 

 value. '■ 



In the construction of the dweliiiig-housc, utili- 

 ty and not ornament ou^'ht principally to be kept 

 in view. At the same time every bt;ildrr of taste, 

 in fi.xing on the site and plan of a new iarin-hou.se, 

 and out buildings, ought certainly not entirely to 

 ovcrlook-the embellishment of the country. It is- 

 disputed, whether the hnusn otig^f to have either 

 wings, or a lean-to behind, or whether tlie whole 

 should not be under one roof. Many think that 

 a bouse of three stories, the kitchen half sunk, 11 



