Vol. VII. 



ROCHESTER, N. Y., JUNE, 1845. 



No. G. 



THE GENE.se E FARx^lKH: 

 issued the first of each month, at Rochester, A". I",, Ay 



D. D. T. MOORE, PROPRIETOR. 

 DANIEL LEE, EDITOR. 



p. BAHRY, Conductor of the Horticultural Bepartmcnt, 



FIFTY CENTS A YEAR : 



Five copies for ;^2 — Eight copies for §3. Subscription 

 money, by a regulation of tho Post-Mastor General, may be 

 remitted by Post-Masters free of expense. Q^^ All sub- 

 seripiions to commence with the iirst nitmber of the volume. 



Publication- Office over the Rochester Seed Store 

 V~d story,) Front street, nearly opposite the Market. 



Post-Mastf.rs. and ail other friends of Agricultural Jour- 

 nals, are re-juested to obtain and forward f^ubscriptions for 

 {he Farmek. Address D. I). T. Moore, Rochester, N. Y. 

 QU* The Farmer is subject to newspaper postage only. J~]\ 



Bean and Pea Crops preparatory to Wheat. 



Gen. Harmon has five acres in wheat, not far 

 tVom one half of which was sown after beans, 

 and the other moiety after peas. The field had 

 been cultivated in corn, and was very even as to 

 quality. The seed wheat was sown after the 

 beans, without plowing, and covered with a two- 

 horse cultivator. After the peas the land was 

 plowed once before seeding, and the seed also 

 covered with the cultivator. The wheat growing 

 tifter the beans is twice as large as that sown on 

 the pea field. 



From other experiments and observation, Gen. 

 H. regards a bean better than a pea crop, where 

 wheat is to be sown in autumn. We are about 

 to plant 15 acres in beans, to be followed by 

 wheat, and hope to succeed in drilling them in 

 with a corn planter. 



We have not succeeded well in dropping and 

 covering corn with a machine, although we have 

 two different patents. 



The Expense of Making Pork. 



Few are aware of the cost of making fat pork, 

 even after the hogs have got their growth. On 

 the 6th September, 1841, M. Boussingault put up 

 7 swine which weighed ] 691,8 lbs., or 241-^^^ 

 each. After fattening 104 days they weighed 



2101 lbs. — making a gain in live weight 409.'2 

 lbs. In the mean time they had consumed 77ii 

 lbs. of barley, 1042.8 lbs. of peas, and 9-304 lbs. 

 of potatoes, steamed. 



Allowing that 3^ pounds of potaiqes are equa5 

 to 1 of peas and barley, then tho tubers were 

 equivalent to 2715 lbs. of grain. By adding the 

 weight of the.se three several articles consumed 

 by the porkers in 104 days, it gives an aggregat< = 

 of 4529 lbs. of grain, and its equivalent in pota- 

 toes to make 409^js. of live weight in pork. If 

 the peas and barley were worth one cent a pound, 

 then the nett gain in live swine's fiesii should Ix- 

 sold at 10k cents per lb. to pay for the food ! 



These hogs had gained on boiled potatoes and 

 sour milk an average of half a pound and a frac- 

 tion each day since they were weaned. 



In 1842, 9 thrifty hogSj between 13 and ir> 

 months old, were put up to fatten on the first of 

 October, and consumed beside dish-water and 

 other slops. Rye, 770 lbs. ; Peas, 1302 lbs. ; Po- 

 tatoes, 4796 lbs. They gained 3.44 lbs, exclu. 

 sive of blood. 



In this instance, by reducing the potatoes to 

 their equivalent at 3* to 1, it took about 9\ ll>s. 

 of grain to make one of poxk and lard. 



From many experiments it is rendered certain 

 that a farnser can better afford to make 3 lbs. of 

 pig pork than 2 of fat pork in adult hogs. Of 

 course thpre is a marked difference in the breed.s 

 of swine, aa to. fattening and assimilating pow^ers. 

 The difference arises from peculiarities of or- 

 ganization, and perhaps disparity in vit-al ener- 

 gy, or con&titutiontj \igor. The reason 7vhy one 

 pig will elaborate for its owner more meat fronk 

 a given quantity of corn, or other food, than an- 

 other, is a curious, interesting, and useful study. 

 Without understanding the organic structure of 

 the animal, we do not see how the practical far- 

 mer is to improve either the symmetry or assimi- 

 lating power of any one organ, or of the whole 

 together. 



We have several communications on file ibr 

 publication, some of which were received too 

 late for this number. 



