392 



NEW ENGLAND FARMEE. 



Aug. 



BUSINESS CHANGE. 

 On the first of July a change was made in the 

 business management of the Farmer, by the re- 

 linquishment by Mr. NoURSE of a third interest 

 each to Mr. Russell P. Eaton and Mr. Albert 

 TOLMAN. Mr. Eaton assumes the general edi- 

 torial charge of the weekly Farmer, while Mr. 

 Tolman will conduct the business affairs of the 

 firm. No change whatever is made in the editor- 

 Bhip of the monthly Farmer, or in the manner 

 of carrying on the general business of the estab- 

 lishment. The announcement of the new firm 

 will be found upon the cover of this month's is- 

 sue. 



lime. I have a few of these insects, taken from 

 some young pears some days since ; they had 

 eaten holes in the fruit the size of a small pea. 

 Salem, June, 1859. j. ii. I. 



Fur Vie New England Farmer. 

 MOWIJfQ MA.CHIiVE3. 



Mr. Editor : — I cut about seventy-five acres 

 of land, and you will readily see that haying, with 

 me, has been a long and tedious business. I 

 tried several mowing machines, and found none 

 that gave satisfaction, as a great part of our land 

 is low, clay meadow, laid in beds four rods M'ide, 

 and no machine would operate on this land, only 

 one whose knife-bar played up and down, inde- 

 pendent of the driving wheel. I was induced to 

 try the Manny mower — and this has accom- 

 plished the work so near perfection that I have 

 purchased, and am fully satisfied with its opera- 

 tion. I am not acquainted with the new ma- 

 chines, but I understand that this year there are 

 many new and very good ones. One advantage 

 that I notice in my machine is, the instant the 

 grass is cut, the reel removes it from the finger- 

 bar, while I have noticed that on machines that 

 have no reel, when going with the wind, the grass 

 Btops upon the finger-bar. Upon close examina- 

 tion I have found that the grass in great quan- 

 tities was cut as fine as powder, and good for 

 nothing or wasted. 'Sly advice to farmers that 

 have twenty or more acres of land to mow, is, first 

 to find a good machine and then buy. Perhaps I 

 am not at liberty to say the ''Manny" is the best, 

 but will say that it is a good machine, and in the 

 experiment of last year 1 saved nearly the price 

 of the machine. Joseph Brown. 



Kensington, K. 11. , July, 1859. 



!^"Each plant, w'hile growing, throw? off cer- 

 tain matters which are not favorable to the 

 growth of successive crops of the same plant. 

 Plants in this respect are somewhat like animals, 

 which always avoid their own excrements. Now, 

 other plants may use these matters. Hence a ro- 

 tation is profitable, because one crop may take up 

 what another throws off. 



LADIES' DEPARTMENT. 



For the Neic England Farmer. 



THE PEAB MOTH. 



The worm of the pear moth {Tortrix angustio- 

 rana) is now busy in some localities upon the 

 young fruit of the pear, attacking it immediately 

 under the crown or eye. This worm is about a 

 quarter of an inch long, of a dirty green color, 

 and reddish brown down the back. As a means 

 of destroying this insect, it has been suggested to 

 search for the maggots in the eye of the fruit, 

 but the most rational way is to collect the leaves 

 in autumn and burn them, as it is more proba- 

 ble that they lay their eggs upon these, or that 

 the caterpillars spin webs in the chinks of the 

 bark to undergo their transformations. If they 

 hybernate in the latter, the best method to de- 

 stroy them would be to paint over the bark with 

 a mixture of strong soft soap and air-slaked 



TO MAKE CamiANT WINE. 



For several years v/e have made a ten gallon 

 keg of currant wine, M-hich is of as good quality 

 as any we have tasted, and is generally so pro- 

 nounced by those who have had an opportunity 

 to judge. The mode of manufacture is simple, 

 and can be easily followed by any family having 

 the currants and the disposition to make the 

 wine. For general information we give the re- 

 ceipt, and cordially recommend it. 



The currants should be fully ripe when picked ; 

 put them into a large tub, in which they may re- 

 main a day or tv»-o ; then crush them with the 

 hands, unless you have a small patent cider-press, 

 iin which they should not be pressed too much, 

 ;or the stems will be bruised and impart a disa- 

 (greeable taste to the juice. If the hands are 

 .used, put the crushed fruit, after the juice has 

 I been poured off, in a cloth or sack and press out 

 Ithe remaining juice. Put the juice back in the 

 :tub after cleansing it, where it should remain for 

 i about three days, until the first stages of fermen- 

 Itation are over, and removing once or twice a 

 , day the scum copiously arising to the top. Then 

 put the juice into a vessel — a demijohn, keg or 

 ; barrel — of a size to suit the quantity to be made, 

 jand to each quart of juice, add three pounds of 

 the best brown sugar, (we prefer this to the loaf,) 

 and water sufficient to make a gallon. 



Thus, ten quarts of juice and thirty pounds of 

 sugar, will give you ten gallons of wine, and so 

 on in that proportion. The cask must be full, and 

 the bung or stopper left off till fermentation 

 ceases, which will be in twelve or fifteen days. 

 Meantime the cask must be filled uj) daily 

 with water, as fermentation throws out the im- 

 pure matter. When fermentation ceases, rack 

 the wine off carefully, either from the spigot or 

 by a syphon, and keep running all th6 time. 

 Cleanse the cask thoroughly with boiling water, 

 then return the wine, bung up tightly, and let it 

 stand for four or five months, when it will be fit 

 to drink, and can be bottled if desired. 



All the vessels, casks, &c., should be perfectly 

 sweet, and the whole operation should be done 

 with an eye to cleanliness. In such event, every 

 drop of brandy or other spirituous liquors added 

 will detract from the flavor of the wine, and will 

 not in the least degree increase its keeping qual- 

 ities. Currant wine made in this way will keep 

 for an age, unless it \&— drank. — Germantown 

 Telegraph. 



