PUBLISHED BY J. B. RUSSELL, AT NO. S2 NORTH MARKET STREET, (at the AcKicuLTUHiL Warehouse.)— T. G. FESSENUEA, EDITOR. 



VOL. X. 



BOSTON, WEDNESDAY EVENING, SEPTEMBER 28, 1831. 



NO. II. 



© © sa sa w ST li ® <^ '42 a ® sr s a 



FOR THE NEW ENGLAND FARMER. 



fioiii tli6 winds and storms to which it is [lectiliarly counties in tlie vicinity of it, to blend the juices of 

 exposed, yiie fruit when not too al)undant is of the ditfeienl varieties of the pear in order to cor- 

 cominOn size and flavor ; hut of later inatinity. ! rect the defects of one kind, hy tlie opposite pro- 

 Witliin a feyv days, it has heen released from the perties of the other. It is liowcver, he allows, 

 reinainsof its heavy load. A severe winter^ snnie more easy to find the required porliun of sugar and 

 years aeo caused a general destruction of the j of astringency as well as flavor, in three or four 



PE.\CIl TREES. 

 Amid the general decay o( the Peach tree, I „, , ,.,..,. 



hive the .'ratification to perceive that the Jacques | peach tree. This alone, on my ground survived varieties than in one ; hence, lie supi)oses, a judi- 

 R- • riiielias escaped the contagion. This proba- 1 the catastrophe ; and has since outlived many cious mixture of fruits aftbrds a prospect of great 



■ ■ ••" ■• • • -i-i ' ' -enerations of its ofispring. O. Fiske. benefit. 



Il'orcestei; Sept. 19, 1831 



i as nail lie- ^^ ^^^^ precise amoii 



more auu t-.^ .. ',, , . 



. T . ,• ^titv ot milk, but as iie 



ria, I left to . •" , ^ 1 I f ,1 



from 4- to * part ol tl; 



lily may be imputed to its constitutional health and 

 vi.'or. AH in my grounds have bf)rne fruit in their 

 usual e.xcellcnce and quantity, while all others of 

 various kinds, in their vicinity have produced but 

 a sickly and scanty foliage. 



The cause of this disease I have not as yet sat- 

 isfactorily ascertained. It may be occasioned by a 

 succession of wet seasons, rendering the sap inert 

 and vitiated. 15ut specific apjiearances have led 

 ine to an inquiry, whether it may not be imputed 

 to some extraneous cause. When I commenced 

 pruning my young trees in the spring, I perceived 

 on most of the young sprouts, generally within an 

 inch from the stem, a dark brown spot covering 

 the upper surface, which seemed to be occasioned 

 by some puncture, but for what purpose I could 

 not ascertain, as I could not detect any embryo in- 

 sect. Whether the poison, however, which seemed 

 evident, was infused by a venomous sting, or was 

 the effect of vitiated nutriment, was left in doubt. 

 This appearance warranted a liberal pruning 

 where heading down was not to be preferred. In 

 this manner I obtained healthy shoots for budding, 

 or a vigorous toj) to such young trees as bad be- 

 fore undergone the pioeess. The 

 which seemed stricken with the mala 

 their fate. In no season have my young trees ap- 

 peared belter, and should my friends and neign- 

 bors have the misfortune to lose their whole slid;, 

 my symjiathy in their afHiction may be mitigited 

 by the consolation of assuring them, that I can 

 amply make good tlieir loss. 



The Peach tree, under the common inoJe of 

 propagating it, is liable to many casualties, and 

 an early exit. The soil and situation as usually 

 cultivated forms a luxuriant and plethoric growlli, 

 by which the fruit buds are exposed to the blight 

 of autumnal and \ ernal frosts ; or its branches split 

 and broken by the storms of winter, or the weight 

 of redundant fruit. This would prove a more 

 serious calamity, had not nature provi.lcd an early 

 restoration by reiirodiiction of the mutilated tree, 

 or a fresh germination of its fruit. These peculiar- 

 ities, with the higher quality of the produce, may 

 be an offset for its early decay consequent of high 

 cultivation. 



Compared with the Pear and Apple, the Peacn 

 is naturally a short lived tree ; but I apprehend it ^^ 

 will be found as durable as the Plum undera(lif-| 

 fereiit mo.le of culture. This I infer from the | ^4,; ^ _ I 

 fact that I have a Rareripe which has been in an- 

 nual bearing, with scarcely an exception, for more 

 than thirty years. The stono which produced it^ 

 was accidentally dropped in the grass by the side of 

 .an open fence, on the north border of my ground, 

 where is had a full view of Wacbusett. During 

 this period, except for one year, it has had an uii- 

 distur'jed possession of the sod and soil for ten 

 feet in diameter. It exhibits no symptoms of decay 

 and has but once sustained any material injury 



FOR THE NEW ENGLAND FARMER. 



GREEN CORN STAlXS. 



In grinding, he remarks, that the pulp and rinc 

 of the pear, as in the apple, should be perfectlj 

 reduced, and that though no benefit is said to have 

 been derived from the reduced pulp remaining soinf 

 hours impressed, he has no doubt but that where al' 



MrFessenden— Forthe last nvenlyfive years other circumstances are the same, that portion ol 

 I have pursued a practice, con'mon in this vicin- ^-^^^^^ ^-^^ j-^,. ^1^^ ^^^^^^ ^^^^^.^ j^^ j.^^|,j jj^^ i^^^^ ^^^■^^^, 

 ity, of feeding milch cows "itb green stalks as ,,j^g remained the longest under the power of the 

 soon as the corn was well.'illed, and the utility of 

 the practice I never douhed until the present sea- 



son. I Iiegan feeding this season as usual, but 

 soon found that tbf quantity of milk was dimin- 

 ished. As the mi.'iv Tjf each night was all sold, the 

 exact quantity "'as known. 



I did not tl'.!" suppose it iwssible that the stalks 

 could occason the ilitiiinution, but was persuaded 

 by my foinly to desisF from giving tbeiii stalks in 

 aliout 8 Ol 9 days after I commenced, and they 

 subsisted on graining in the same pasture in which 

 tliev were kejit while fetl as above — and to my 

 surpriw! the quantity of milk increased. As I paid 

 no a.tention to the subject until about the time of 

 dis-ontiiniing the feeding' with stalks I cannot 



te the precise amount of difference in the quan- 

 near as I can ascertain it was 

 part 01 the whole. 



My"corn was planted in hills and the stalks of 

 about 4 hills per day were served to each cow 

 during the above time. 



Should the above be thought worth noticing in 

 your paper I hope it will elicit remarks and infor- 

 mation from some one of more experience than 



Your obedient servant. E. F. Woodward. 



JVewton, Sept. 19. 1831. 



PERRY, 



The name of a pleasant and wholesome liquor 

 made from the juice of pears, by means of fermen- 

 tation, somewhat in the same manner as cider 

 from apples. 



The iiest jiears for perry, or at least the sorts 

 which have been hitherto deemed the fittest for 

 makiugthisliqiior,are soexcessively tart and harsh, 

 that no one can think of eating them as fruit ; for 

 even hungry swine will not eat tliem ; nay, hardly 

 so much as smell to them. Of these the Bosbiiry 

 pear, the Bareland pear, and the horse pear, are the 

 most esteemed for Perry in Worcestershire, and 

 ai, as it is called in Gloucestershire ; in 

 both which counties, as well as in some of the ad- 

 jacent parts, they are planted in the hedge rows and 

 most common fields. 



It is observed by Mr Knight that in the making 

 of this sort ofliquor, the pears are ground and press- 

 ed in exactly the same manner, as those of apples in 

 the manuficiiiring of cider ; but that it is not usual 

 for the reduced pulp to be suffered to remain any 

 length of linie without being pressed. It has never, 

 he says, been the practice in Herefordshire, or the 



null stone. 



The juice of the pear and the apple, lie says, art 

 constilnled of the same component parts, but thai 

 die proportions are different. In the juice of the 

 pear the tanning principle is predominant, with a 

 less portion of sugar, mucilage, and tinging matter. 



The method of managing this sort of liquor 

 during the process of fermentation, is likewise, hu 

 observes, nearly the same as that in ciiler ; but ihat 

 it does not afl'ord the same indications by which tlie 

 proper period of racking it off may be known. The 

 thick scum that collects on the surface of cider, he 

 remarks, rarely appears on the juice of ilie pear, 

 and during the time of the suspension of its fer- 

 mentation, the excessive brightness of the former 

 liquor is seldom s"eii in the latter ; but that where 

 the fruit has bBg^L^g"""''y I'M'^i 'ts produce will 

 generally become moderately clear and quiet in a 

 few days after it is made, and it should then be 

 drawn ofi" from its grosser lees. An excess of 

 fermentation is prevented hy the means used in the 

 making of cider ; and the liquor is rendered bright 

 by isinglass. The power this substance possesses 

 of fining liquors appears, he says, to be purely 

 mechanical ; it is composed of innumerable fibres, 

 which being dispersed over the liquor, attach them- 

 selves to, and cany down, its impurities. For this 

 purpose it should he reduced to small fragments by 

 being pounded in a mortar, and afterwards steeped 

 twelve or Iburieen hours in a quantity ofliquor suffi- 

 cient to produce its greatest degree of expansion. 

 In this state it must be mixed witii a few gallons of 

 the liquor, and stirred till it is diffused and suspend- 

 ed in it ; and it is then to be poureil into the cask, 

 and incorporated willi the whole by continued 

 agitation for the space of two hours. This process 

 must be repeated till the required degree of biight- 

 ness is obtained, the liquor being each time drawn 

 oflJ", on the second or third day, from its precipitated 

 lees. Not more than an ounce and a half, or two 

 ounces of isinglass, are, he believes, generally put 

 into a cask of a hundred and ten gallons, at once ; 

 butworc itsinode of action purely mechanical, ihere 

 could be no objection to a larger quantity ; but it has 

 also he says, a chemical action on the liquor. It 

 combines wiih and carries down the tanning prin- 

 ciple, and hence, during the propcss of fining, the 

 liquor is deprived of a large portion of its astrin- 

 gency. 



This substance is most readily diffused in liquors 

 by boiling, but by this it is dissolved, and converted 



