10 



NEW ENGLAND FARMER, 



JULV 24, 1S33. 



en years old cow, which, from June 6 to July 1 lth, 

 gave more than 15 quarts of milk per day on ordi- 

 nary pasturing, and which, liesides supplying 3 

 quarts per day for families' use has afforded from 

 June 1st to Sept. 26th, 107 lbs. 7 oz. of butter, a 

 premium of .910,00. 



To Timothy Flanders of Haverhill, for ids cow, 

 nine years old, raised in Deertield, N. II. $15,00. 



On common pasture feed, (till the time when 

 stalks became fit to cut,) besides 4(i.| gallons of 

 milk for family use, she has yielded milk from the 

 20th April to Sept. 22d, from which 163 lbs. 4 oz. 

 of butter were made. She has never given more 

 than 16 quarts per day. Mr. Flanders' statement 

 was well authenticated and satisfactory. 



The Committee award to I^athaniel Jackson, of 

 Newburyport, for his two ycBrs old heifer, which, 

 from June 1st to Sept. 27th, has given more than 

 two gallons of milk of good quality per day, the 2d 

 premium of $5,00. , 



To John Torrey of Newbury, for Ids three years 

 old heifer, which has yielded more than two gal- 

 lons of milk per day, of superior quality, a gratu- 

 ity of $2,00. 



To Ralph H. Chandler of Andover, for two 

 heifers, one two and the other three years old, 

 which have yielded a good quantity of milk and 

 butter, a gratuity of $2,00. 



Capt. Hector Coffin offered, for exhibition only, 

 two handsome heifers of native stock ; in his state- 

 ment, Capt. C. remarks, " 1 make it a point to bring 

 all my heifers in with their first calves after pas- 

 turing time has commenced that so green fodder 

 may aid in swelling out their young udders ; which 

 process followed for the two or three first years, 

 invariably makes a good milker." 



Col. Moses Newell of West Newbury, offered 

 for exhibition, four very handsome two years old 

 heifers, one eighth Admiral, not in milk ; they 

 were of promising appearance. Col. N. raises his 

 own dairy stock, and it is safe to follow the exam- 

 ple of a farmer of so much skill and discrimination. 

 For the Committee, Daniel P. King. 



Sept. 27, 1S32. 



From Ike Maine Farmer. 

 ENGLISH TURNIPS. 



A practice obtains with many of our farmers 

 of fencing off a small piece of land, and yarding 

 their cattle upon it a few weeks, and then sowing 

 it to English Turnips ; but I have rarely known 

 an abundant crop as the result of this practice. 

 As the season has now arrived for sowing this 

 Turnip, I would suggest a few remarks relative to 

 raising it in a cheaper and more productive man- 

 ner than the one above mentioned. Select a field 

 of corn which has been highly manured, and pre- 

 vious to your last hoeing sow your seed, and hoe 

 as usual. Any further care is unnecessary till 

 time of harvest. I have obtained a better crop in 

 this way than any other. Twenty, thirty, and 

 even fifty bushels may be raised from an acre, 

 according to the season and the richness of the 

 soil. 



Much depends on the season, a warm and wet 

 one being necessary to the rapid growth of this 

 vegetable. The corn in this case (as in fact it 

 ought to be in every other,) should be hoed three 

 times, and care should be taken not to seed too 

 heavily. 



The difference of the two methods here pre- 

 sented, may be stated in a few words, and will be 

 found to exhibit results highly favorable to the 

 latter. The former method is attended with con- 



siderable labor and expense ; the latter compara- 

 tively none. In the one case the liability to which 

 the Turnips are subject in being overrun with 

 weeds, grass, &c. is ten to one that of the other. 

 Should any local or accidental circumstance de- 

 stroy your crop, your loss of labor, &c. by the 

 former process is considerable ; by the latter none 

 except the seed. A trial will prove the correct- 

 ness of these remarks. 



This vegetable for culinary purposes is greatly 

 esteemed, and a highly nutritious food for cattle 

 and sheep. Carolus. 



AROMA OF FLOWERS, PLANTS, &c. 



The fragrance of a garden, particularly in Au- 

 gust, is delightful, from the combination of both 

 fruits and flowers. It is said that the fragrance of 

 flowers depends on the volatile oils they contain ; 

 and these oils, by their constant evaporation, sur- 

 round the flower with a kind of odorous atmos- 

 phere, which, at the same time that it entices 

 larger insects, may, probably, preserve the parts 

 of fructification from the ravages of the smaller 

 ones. Volatile oils, or odorous substances, seem 

 particularly destructive to minute insects and ani- 

 malcules which feed on the substances of vegeta- 

 bles. Thousands of aphides may be usually seen 

 on the stalks and leaves of the rose, hut none of 

 them are ever observed on the flower. Camphor 

 is used to preserve the collections of naturalists. 

 The woods which contain aromatic oils are re- 

 marked for their indestructibility, and for their 

 exemption from the attacks of insects. This is 

 particularly the case with the cedar, rosewood 

 and cypress. The gates of Constantinople, which 

 were made of this last wood, stood entire from 

 the time of Constantine, their founder, to that of 

 Pope Eugene IV, a period of 1 100 years. — Time's 

 Telescope. 



BUTTER. 



Butter is one of the staple productions of our 

 State ; and every hint that serves to improve its 

 quality, or increase the quantity, must be useful. 

 There are various methods of making butter, as 

 from new milk, lobhe'red milk and cream ; and 

 there is certainly a great diversity in its quality. 

 The cause of this difference may partially be owing 

 to the season, the feed and the breed of cows, but 

 most is owing to bad management. Our dairy 

 women are very much like their good husbands, 

 apt to be somewhat conceited, too wise to learn, 

 and generally believe their own mode the best, and 

 never suspecting that philosophy or science can 

 have any sort of connexion with this humble 

 branch of household labor. All seem to be agreed, 

 however, upon the following points: 



1. That cleanliness is the first requisite, for 

 many and very obvious reasons. 



2. That every sort of liquid should be separated 

 from the butter — because if such is suffered to re- 

 main it soon becomes rancid, and taints the mass. 



3. That the salt used to preserve it should be 

 [Hire, because bad salt will not keep it sweet ; 

 lock salt, and that produced by solar evaporation 

 being deemed best. 



4. That no more salt be used, than is necessary 

 to render the butter palatable — all excess being in- 

 jurious to the taste, and an imposition upon the 

 buyer. 



5. That the vessel in which it is packed should 

 be incapable of imparting to it bad flavor — wood 

 abounding in pyrolignic. acid, and red earthen be- 

 ing improper — the first giving a had taste, and the 



latter, by reason of the decomposition of the glaz- 

 ing which contains lead, being in a measure pois- 

 onous. 



That when packed, the external air should be 

 wholly excluded from the butter — because the 

 air soon induces rancidity. 



My dairy woman has added two other rules, 

 which she deems all important to the preservation 

 of good butter, but which I am induced to think 

 are but little known and less practised, viz: 



7. That no water be suffered to come in con- 

 tact with the butter in any stage of the process — 

 because it tends to lessen the essential volatile 

 matter which gives to the butter its rich peculiar 

 flavor. 



8. To have the salt incorporated with the but- 

 ter in the first operation of working, and after an 

 interval of twenty-four hours to apply again the 

 liutter ladle until the whole of the liquid is ex- 

 pelled. By this operation the salt is dissolved 

 and effectually blended with the butter, which is 

 heed more effectually from buttermilk. — Gen. Far. 



Fro?n the Southern Planter. 

 RHUBARB. 



Many of your readers may not he acquainted 

 with the fact, that Rhubarb (raised in most of our 

 gardens) is nearly as useful in making tarts as 

 apples or peaches. It is easily cultivated, and 

 the produce of one root will make several tarts. 

 The seed from one stalk will sow all the spare 

 ground which may be found in a common garden. 

 If extensively cultivated, it would supply a great 

 deficiency in the pastry department, as it is the 

 earliest plant that appears in the spring. It is 

 prepared for use thus : the stem or stalk of the 

 leaf being stripped of the thin useless parts, is to 

 be cut into small pieces an eighth of an inch in 

 length, taking care in the operation to peel oft" the 

 thick rind which encircles the lower part of the 

 stalk. Thus prepared, it must be boiled in the 

 same manner as dried apples, and with seasoning 

 similar to what is used for those, is made into 

 pies. A bed of rich earth forty feet square, will 

 produce plants enough for 100 tarts. 



Rusticus. 



CARPENTERS BEWARE OP FRAUDS IN 

 PURCHASING YOUR TOOLS. 



Mr. N. P. Ames, of Springfield, Mass. the ma- 

 ker of the most approved cast steel carpenters' com- 

 passes, called upon the editors of this paper, and 

 exhibited a pair of English Compasses, marked 

 " N. P. Ames " Springfield, cast steel, being made 

 of nothing but iron. These compasses are im- 

 ported and sold in this city, as genuine, at a re- 

 duced [nice, but a slight examination will discov- 

 er the difference. The spurious article is not so 

 large as the true one, nor by any means as neatly 

 made; the taper of the prongs is not as regular, 

 and the joint in the Springfield made compasses 

 gives them an equal degree of tension in opening 

 them, throughout the whole span ; being made by 

 a cutting machine — whereas, the joint in the 

 counterfeit English articles is filed, and has a great- 

 er or lesser tension, as the prongs are more or less 

 expanded or opened. 



It is in this way that England has the character 

 of making articles so cheap as it is called! when 

 on strict examination, in all edged or pointed 

 tools, more particularly those used by carpenters 

 and joiners, the American made implement is gen- 

 erally one hundred percent, more useful and dura- 

 ble than a similar one made elsewhere. — N. Y. Gaz. 



