1858. 



NEW ENGLAND FARMER. 



413 



expands its branches, and having become thor- 

 oughly saturated with sea water, are carried by 

 the tide and laid upon the seashore. From the 

 seashore the seeds are blown back again into the 

 desert, where, sprouting roots and leaves, they 

 grow into fruitful plants, which will in their turn, 

 like their ancestors, be whirled into the sea. 

 These regular periodical processes of the life cir- 

 cle of this wee rose struck the simple imagina- 

 tions of the men of old with superstitious awe, 

 and they invested it with miraculous virtues. — 

 Dickon's Household Words. 



For ilie New England Farmer. 

 TEN PER CENT. INCOME IN FABMINQ ! 



The agriculture of New England is now a mat- 

 ter of much thought and discussion, and very 

 reasonably, too. A new era has dawned upon 

 farmers within twenty years. Science and elab- 

 orate theory, submitted to the test of experience, 

 have come to the aid of the blind, traditional 

 routine, which, half-guess work and half-careless 

 and unreasoned experiment — formerly regulated 

 the practice of agriculturists. Our farmers have 

 learned that books as well as works have their 

 province and their value. A long and distrust- 

 ful observation has taught them, that book farm- 

 ing may instruct and aid practical skill, although 

 it is not sufficient to supersede it. They know 

 now, that the chemist in his laboratory, the nat- 

 ural philosopher in his study, and the botanist 

 on his rambles, to .some ignorant wiseacres un- 

 meaning, ai*e all at work for him. Theory and 

 practice, after a coy courtship and interminable 

 quarrels, are now comfortably wedded, and the 

 results of the whole will be — Order from chaos, 

 intelligent and educated system from blind gro- 

 ping, clear, determined and well calculated pro- 

 cesses in lieu of random ventures or apathetic 

 fogyism. Our climate is rough, our soil hard. 

 Among our products are not the rich and luxu- 

 rious harvests that have always typified agricul- 

 tural wealth. We cannot grow the olive, the or- 

 ange or the vine — the great staples of rice, cot- 

 ton, tobacco or sugar. We do not grow, (I will 

 not say we cannot, for I know better by actual 

 trial) the wheat, the queen of breadstuffs. Yet 

 New England is or may be, if she chooses, the 

 wealthiest, happiest and most truly comfortable 

 country on the face of this earth. This comes 

 about from careful, intelligent, well directed and 

 energetic industry. Apply to our farming the 

 system which has placed our manufactures and 

 commerce where they are ; and we need envy the 

 harvests of no country, however favored by na- 

 ture. Where nature does most, perverse man al- 

 ways does least, and the hard conditions she im- 

 poses upon us bring a blessing with them — the 

 priceless gift of an invincible perseverance and 

 an intelligent and restless energy that overrules 

 all obstacles. 



My purpose at present is, however, not to write 

 an essay, but simply to state an encouraging fact. 

 No man, who carefully examines, will conclude 

 that agriculture is necessarily unprofitable here. 

 If we adapt our system to circumstances, and phil- 

 osophically and carefully follow it out, we can 

 satisfy every reasonable desire. 



Now for the fact, which I would reccommend 



to the attention of our young men who are sigh- 

 ing for Western prairies or other El Dorados. 



Four years ago I purchased a farm of 33 

 acres, of good land naturally, but neglected for 

 a long while, and in low condition. For three 

 years, it was highly manured and carefully culti- 

 vated, and three-fourths of the arable land — one- 

 fifth of the farm being in wood, is now brought 

 up into good heart. 



Last year, we grew upon it corn, onions, car- 

 rots and some small vegetables, and part of the 

 land, which had been laid down to grass, came 

 into full perfection for the first time. Our crops 

 were all good, except potatoes, which were very 

 light, but none of them very remarkable. I have 

 kept a careful account with the farm ; and I find 

 that last year it paid just about ten per cent, net 

 income, all expenses paid — upon its cost. Yet 

 one-half of the estimated value is in buildings ; 

 and full one-fourth of the cultivable land is yet 

 worn out and neglected grass land, which we 

 have not yet been able to take in hand. I cannot 

 take to myself much of the credit of the good 

 husbandry. [ am a professional man, with enough 

 of other matters to occupy my time. But I was 

 fortunate in the services of a thorough, practical, 

 economical and energetic farmer. To him — Mr. 

 Luke Putnam, the result is due ; for I was able 

 to exercise only a slight general supervision. 



We tried no extra schemes, and had, in no crop, 

 any extraordinary success. If any deduction 

 should be made tending to reduce the proceeds 

 of this year's work to an average of a greater 

 length of time, it could be found only in one fact. 

 And that is, the high condition from generous 

 cultivation of preceding years of much ground, 

 which being then laid down to grass, gave us 

 handsome returns with small outlay. It is my de- 

 liberate opinion, that this farm, under judicious 

 and careful management, can be made to pay 

 regularly an interest of eight per cent. It should 

 be stated, however, that it contains no waste land, 

 and is well situated, being about four miles from 

 Salem, two miles from South Danvers, and four- 

 teen from Boston, with good railroad facilities. 

 It is, therefore, convenient for obtaining manure 

 and disposing of crops. How many better chances 

 of independence and thrift could a young man 

 find any where? Geo. H. Devereux. 



Salem, Mass., 1858. 



CUKKANT WINE. 



This article, as usually manufactured, is rather 

 a cordial than a wine, and is entirely inferior to 

 the commonest imported wine ; but when prop- 

 erly made, it will be found to be a very superior, 

 healthful beverage, particularly for summer drink, 

 when fully diluted with water. 



We have experimented carefully on the making 

 of currant wine, and the following will be found 

 to give a result which we have found no difficulty 

 in selling in large quantities at $1 per gallon. 



Before expressing the juice from the currant, 

 pass them between a pair of rollers to crush theni, 

 after which they may be placed in a strong bag, 

 and they will paVt with the juice readily by light 

 pressure, such as a common screw, heavy weights, 

 &c. To each quart of juice add three pounds of 

 double refined loaf sugar — single refined sugar 

 is not sufficiently pure — then add as much water 



