NEW ENGLAND FARMER 



NOV. 15, idlT. 



146 



indiiio, 2 of cojiperas, and 2 tif lime, with water. Iwhic-h would be likely, after some time, to pro-Hnot be divested of its adbesive husks by thresh- 



Greeii. Cloth dyed blue, and well washed, is im- 

 bued with the acetate of aluniine, dried, and sub- 

 jected to the quercitron. In the above cases, un- 

 der 9, the cloth, after receivins; the mordant past 

 is dried, and put through a mixtuie of cow-dunj,' 

 and warm water. It is then put into the dyein 



ing, it requires the operation of a mill similar to 

 Ithose used for hulling rice or barley, before it can 

 |be manufactured into flour. 



The extracts below are frotn a letter of Mr 

 illathaway to a friend, who wishing to jjocure 



luce disease, though not so readily as the inhala- 

 tion of fine flour. 



The coarser grinding, to which we have al- 

 udfd above, whether done by hand or by ma-i 

 chine, is the utmost extent of torture to whichr 

 raiu or corn ought, previous to cooking, to bega quantity of the wheat, addressed Mr H. on the 

 vat or copper. The foregoing colors are also pro-isubjected ; and it would be better still if a partBsubject ; requesting information as to the manner 

 duced from decoctions of different coloring woods, iof some grains — perhaps of all — were inerelyHof its introduction, kind of soil most favorable, 

 but as they possess but little fixity when ihusHcooked without any grinding. Who does notBmnde of culture, &c. &c. IVlr Hathaway says- 

 formed, tliey are denoniinated the fugitive colors.Eknovv how much sweeter corn is in the form ofH" 'I'he Italian spring wheat which has been dis- 



1. Red is made from Brazil wood and peach wood. Bhoniiny, or even when at a greater age it isjjseminated through my means is an excellent 



2. Black. A strong extract of galls ami deuto-ni-l/n(//B(/, as the phrase is, than when reduced toHgraiii, and a very sure crop. It yields largely, 

 tra of iron. 3. Purple. Extract of logwood an iBfine meal, sifted, and made into bread and cakes pBand has the wonderful property of doing well on 

 deuto-nitrn of iron. 4. Yellow. Extract of qner-EEven parched corn and grain has been a favoriteBpoor worn out land, though of course the crop 



<iitron bark, or French berries, and nitro-miiriate 

 of tin. 5. Blue. Prussian blue and sohiiion of 

 tin. Fugitive colors are thickened with gum trag- 

 ttcanth, and are sometimes sent to market without 

 neing yf ashed. — Americnn Encyc. 



MANUFACTURE OF FINE FLOUR. 



Richerand, the physiologist, assures us that su- 

 gar — that is, loaf sugar — when brought to a very 

 iine i)ovvder, by means of a rasp, is reduced, in a 

 certain degree, to the state of starch ; " for the 

 :friction," says he, "disengages a portion of its- 

 flavor, and leaves it an insipid taste, similar to that 

 of farinaceous substances." 



We have tried the experiment mentioned by 

 Hicherand, and unless we were greatly mistaken, 

 it was attended with the results which he men 

 tions. The sweetness of the sugar, whether by 

 lieing deprived of its oxygen or not, was most cer- 

 tainly diminished. Or, in the language 'uhich ma- 

 ny persons would use in the case, the friction of 

 the rasp appeared lo have destroyed the life of the 

 sugar. 



Now it appears to us, that fine flour, in the pro- 

 gress of its manufacture, has its lift destroyed in 

 a similar manner. We are quite confident that it 

 is far less sweet than when ground coarsely and 

 unbolted. And if the friction of the rasp deprives 

 the lump of sugar of a part of its sweetness, what 

 can be more natural than the belief that the fric- 

 tion and heat of the millstones should deprive the 

 substances which pass between them, and are re- 

 duced to so fino a powder, of a part of that rich- 

 ness and fliivor which, in a state of nature, belong 

 to them ? 



Wliether this is a fact or not, we will not un 



and most saprd and excellent dish, with many angwi 

 ancient nation. Whose taste, unperverted, does 

 not prefer plain rice, to the flour which is some- 

 times manufactured from it? Perhaps the same 

 would be found true of some other farinaceous 

 substances, as well as of corn and rice. 



Carrying us back to the savage state! will 

 here be the cry. By no means. Man, prone to 

 extremes, vibrates froin the savage state to an ex- 

 cessise and injurious refinement, and iJj'ce iifc^a ; 

 and we would stop him at the point of truth, 

 which in this matter, as in most others, is some 

 where between extremes. We would stop him 

 precisely at that point which combines every ad 

 vantage of health, economy, pleasure, and geil 

 eral happiness. — Library of Huallh. 



be heavier on a more favorable soil 



(From the Genesee Farmer.) 



ITALIAN SPRING WHEAT. 



We have great ))l<'asure in laying before the 

 readers of the Fanner, by permission of. the 

 writer, the following statements respecting the 

 kind, quality, and introduction of this valuable 

 grain, from the pen of Mr Hathaway of Rome, 

 Oneida county, the gentleman who has been the 

 means of introducing it into successfiil culture in 

 this country. The importance of Spring wheat 

 is yearly becoming more apparent ; and the ne- 

 cessity of making proper choice among the many 

 varieties known has become itnperious upon our 

 farmers. English agriculiurists describe the fol- 

 lowing kinds, all of which are supposed to have 

 originated in the south of Europe ; and by some 

 botanical writers are considered as only a variety 

 of winter wheat, the diftercnce being effected by 

 o.;rtake to decide. We merely throw out the jclimate and cultivation. First, red Spring wheat, 

 idea for others to reflect upon. Of the fact that whiire' ears, beardless;— second, red ear and grain. 



bread made of coarse, unbolted, wheat meal, oth- 

 erwise called dyspepsia, or Graham floiu', is sweet- 

 er than bread of fine flour, no one, we believe, 

 has a iloubt, who has ever made a fair compari- 

 son. It is those only who have never used the 

 coarser meal for any length of time together, who 

 complain that it is insipid, Tlie complaint, 

 made, is the complaint of ignorance— never, we 

 are fully assured, of knowledge. 



We have alluded, in a former article, to the fact 

 that millers are unhealthy, and have ventin-ed t( 

 suggest the query, whether tlie employment, as an 

 employment, ought not to be, by the law of pub- 

 lic sentiment, aboli.shed ; and whether families 

 ought not to grind — or rather bruise, coarsely — 

 their own grain. We care not so much, it is true, 

 *vhclbi'r the labor is performed by every family 

 for itself, on the eastern ])lan, or l)y some one in- 

 dividual for a whole neighborhood, except that 

 there would be more or less of the ilust, even in 

 grinding coarsely, the constant inhalation of 



third, ear or sjiikc white, gram 

 ess ; — fourth, Siberian Spring wheat 



be;n'dless ;- 



white, boar 



tnlroduced into Oneida co. byDr Goodsell, beard 



ftd, and generalty considered inferior in quality 



the 

 fact is well ascertained here, that land so light 

 and worn down, that it will not produce a crop of 

 oats will bring a fair crop of spring wheat. 



" The original imported wheat weighed full 63 

 lbs. to the bushel ; and now that the fifth crop 

 has come in, it weighs 62 lbs. The flour is fine, 

 md the yield good ; the millers speak highly of 

 its qualities ; and the flour makes good, light 

 sweet bread, rather more moist perhaps than that 

 from winter wheat. The Italian is a bearded 

 wheat, white chaff, bright yellow straw, the berry 

 variable in color, generally a reddish yellow. 



The proper time for sowing is in April, if 

 the ground can be well fitted ; this season has 

 been peculiar, and late sown wheat, lias succeed- 

 ed best with us, and in some instances ripened 

 soonest. It seldom is infected with sumt, and if 

 limed, never. ' From one and one-fourth, to one 

 and a half bushels of seed are sown to ti e acre, 

 rich land requiring the most. 



" This wheat appears to be a cosmopolite," as 

 it grows well, and does well on almost every va- 

 riety of soil, from fstiff clay to a sandy plain. 

 In this country we have very little good wheat 

 land, and I have not seen it growing on any that 

 would be pronounced such by a western farmer. 

 It usually ripens by the 14th of August, and 

 yields from fifteen to thirty-five bushels per acre 

 The straw this year from its rapid growth is less 

 firm than usual, and is taller; the consequence 

 is that it has lodged more than in any former 

 year. 



" I came in possession of the original wheat by 

 accident. An Italian gentleman of Florence, 

 married against his father's will, was disinherited, 

 and emigrated to America, bringing, among ii 

 quantity of other seeds, a tierce of this wheat, 

 intending to turn farmer. The wheat did not ar- 

 rive seasonably for spring sowing in this place, 

 md was left in a store house on the canal. The ■ 

 ifentleman contracted for a farm in the town of 



to the Italian, but a good grain for yield ; — fifth 

 Egyptian wheat ; in Europe treated and s<ioken If /orcnce in this |coiuity (induced by the name 

 of as a winter wheat; here sown as a spring|probably) was no ftirmer, made bad calculations, 



and worse experiments, and ftiled in everything; 

 soon became reduced, and was about to eat his 

 imported wheat for which I had advanced him 

 n)oney to pay the transit an<l charges. I hap- 

 pene(l to see it, and was struck with its excel- 

 lence, told him it must not be so disposed of, 

 procin-ed him other wheat, and took it at its cost 

 in Italy, $2,50 per bushel. 1 succeeded in get- 

 ting it into the hands of some of our farmers, 

 thouL'h without much confidence on their part. 

 But the result was most gratifying — the wheat 

 actually producing about ilouble the quantity 

 usually grown on an acre, and selling at more- 



wheat ; but we have known many fanners vvh 

 preferred sowing their spring wheat immediately 

 before the freezing of the ground, in the fall ; — 

 sixth] Italian wheat, the kind spoken of in the 

 comiiumication of Mr Hathaway, and apparently 

 the most valuable of the varieties yet introduced 

 mong us. There is in the hist No. of the Cul- 

 tivator a (laper fiom Mr Speyerer of Pennsylva- 

 nia, on the qualities and culture of another vari 

 ety of spring grain called in Germany, where it is 

 extensively grown, spelt wheat. Spelt, grows 

 with a firm short stalk, will grow on most soils, 

 and makes, when properly prepared, gooil flour: 



but as the berry nuich rcseiid)les barley, and can.|than double the price of common si.ring wheat." 



