346 



THE FARMERS' REGISTER. 



from scattering about when filling the pail. The 

 screw, (which you will insert in the end of the 

 box,) is to pull the wheel back when the band 

 becomes too loose. Make the band just tighi 

 enough to turn the freezer ; if too tight, it will 

 turn harder, and wear the friction wheels unneces- 

 earily. As my machine proliesses to do nothing 

 more than to freeze the cream where every thing 

 else is prepared, in order to make a fair expe- 

 riment, it will be preferred to have the ice and 

 salt at hand, the lormer broken small, and the 

 smaller the better. The cream, or custard, should 

 be prepared in time to cool belbre it is put in the 

 freezer. All this is necessary in any mode ol 

 freezing. 



" Now as to the quantity of salt and ice. You 

 will see that the pail will contain but a small 

 quantity of ice, so inconsiderable as not to be 

 worth naming. And one quart of salt is abun- 

 dant. Rock salt, or the refuse of beef, pork, and 

 fish barrels will do. It will be well when pound- 

 ing the ice, to provide a box of some kind lor 

 that purpose, and as an empty soap or candle 

 box can be found in every family, no one need be 

 at a loss ; and no implement is better, or more rea- 

 dily procured Ibr pounding wiih, than a common 

 smoothing iron, which may be used without at 

 all injuring the face of it. 



'' VVe will now suppose the cream to be in the 

 freezer, closed with the tin cover. First throw a 

 little of the most finely pounded ice in the bot- 

 tom of the pail, and sprinkle some salt on it. 

 (Do not put in so much as to prevent the freezer 

 from going down to iis place.) Then put the freeze* 

 in the pail, taking care that the socket stands up- 

 on the pin or pivot. Stand the pail in the box, 

 covering it with the zinc pan, turn down the friction 

 wheels, and fasten them vviih the hook, and ad- 

 just the band. All this will not occupy oae mi- 

 nute. Then fill the pail with pounded ice sprink- 

 ling salt in during that operalion. You may 

 now let it stand a little, or turn it slowly until the 

 ice melts (a little,) and allow the cream to get 

 near the freezing point. Then setile the ice wTih 

 a stick and fill up the pail as belbre. Now re- 

 move the tin cover, and introduce the large spoon, 

 holding it lightly with its edge against the side ol 

 the freezer. Moving it at the same time slowly 

 up and down, which will remove the frozen 

 cream from the sides, and mingle it with the more 

 liquid parts. As the cream becomes thicker and 

 thicker, the resistance offered by the spoon will of 

 course increase, and the wheel will turn with 

 more difficulty. Then cease turning for a mo- 

 ment until the operator forces the spoon from the 

 top downwards, to remove the hard frozen cream 

 from the sides, and also from the bottom ; then 

 turn again for a minute or two, and apply the 

 spoon as last mentioned, until you have finished. 

 Then slip the tin cover on. putting the handle of 

 the spoon through the hole in it, left for that pur- 

 pose, and let it stand until wanted, and to harden. 

 All this may be done with ease in thirty minutes, 

 (I do it in less.) You need not take the spoon 

 out of the freezer (at all) until you serve up the 

 cream. 



" It will be seen from the construction of the 

 freezer, that the contents cannot be turned out 

 in one mass or lump, but must be removed by 

 spoonfuls, which is the more genteel method, 

 unless a pyramid be desired, and in that case, a 



suitable form must be provided, into which the 

 frozen cream is to be Ibrced and then turned out. 

 In the first machine I made, the neck of the 

 freezer was made to slip on like a cover, with 

 the view of turning out the cream into a body, 

 and although very nicely filled, the centrifugal 

 force, when turned rapidly, made the cream fly 

 out at the top in considerable quantities. There 

 was no remedy but the plan now adopted." 



From tlie Louisville Journal. 

 AN ACCOUNT OF THE MODE OF CULTURE 

 ADOPTED IN RAISING A CROP OF TURNIPS 

 WITH LIQUID MANURE. 



For which the medal of the Highland Society was, at 

 the last December show, awarded to Mr. John 

 Prentice, manager of the Caledonian Dairy. 



After the separation from the ground of the 

 while crop which generally precedes fallow, it 

 is the first of the preparatory measures towards 

 another crop to give this a furrow about the end 

 of autumn. This is too commonly done in a 

 careless manner, as being unworthy the care be- 

 stowed where the seed has to be sown without 

 any spring ploujzhing, and almost always with 

 too shallow a furrow. This is done under a no- 

 tion that by leaving the roots of those grasses 

 and weeds, with which the field may be infested, 

 near the surface, the winter frost will destroy 

 them. This notion is erroneous, for frost does not 

 destroy these roots ; their natural posiiion in the 

 soil is near the surface, and the fi^ost ofien pene- 

 trates much deeper without doing them any in- 

 jury. They can be destroyed in the ground only 

 by burying them out of that connexion wiih the 

 air which is necessary to their exis'ence. This 

 may parily be effected by ploughing deep, late in 

 the fall, which also deepens the staple of the soil 

 and brings the under soil into contact with the air 

 and the winter I'rost, by which it is ameliorated. 



The field in which the turnips were raised 

 was, in conformity with the above remarks, 

 ploughed deep. It laid in this state throughout 

 the winter, and was harrowed in March, pre- 

 vious to the commencement of applying the 

 urine. The barrel employed contained half a 

 ton. Behind the barrel was a box crossways for 

 the equal distribution of the urine, which cover- 

 ed a space six feet broad. Kach barrel served 

 in length fbrtj'-eight yards, which, at two broad, 

 made sixty per Scotch acre, or thirty tons per 

 acre of manure. The sources from which the 

 liquid was drained afforded only five barrels per 

 day ; consequently considerable time was oc- 

 cupied in going over six and a half acres. Du- 

 ring the time, the field received a ploughing in 

 the first week of May ; then part of the field was 

 irrigated before ploughing, and part after. It 

 was drilled at 30 incfies, and sown with redlop 

 yellow turnips. A few days elapsed after drilling, 

 for this reason : in a new made drill that part of 

 it which receives the seed is formed of the sun- 

 baken panicles of soil from the surface forced 

 into the centre from either side, which, if allow- 

 ed to lie for a day or two, imbibes from the sur- 

 rounding soil the moisture, and makes a better 

 receptacle for the seed. One road in the middle 

 of the field was manured from the cow-house at 



