NEW ENGLAND FARMER. 



311 



external heat, she throws a napkin over the pota- 

 toes, which receives and retains so much of the 

 steam as docs not make its escape, Avhilc it performs 

 the e<iually essential office of preserving the heat of 

 the vegetables below. When potatoes arc boiled, — 

 the usual mode of dressing in Ireland, — it should bo 

 recollected that they are deprived of their nutritious 

 qualities by over-boiling. The peasantry are well 

 aware of this, and say that they are "strongest" 

 wlicn the " bone " is left in them, that is, hard boiled. 

 In this condition, they require the powerful digestion 

 of the laborer. Philip says, that " fresh vegetables, 

 on account of their tendency to ferment, are, on the 

 whole, injurious in digestion. Some vegetables, cab- 

 bage, and waxy potatoes he has found the worst. 

 Mealy potatoes, turnips, and broccoli, are among the 

 best. Raw vegetables of all kinds are heavy ; lettuce 

 appears to be the least so. The tough, thready, and 

 fibrous parts of vegetables are of most difficult di- 

 gestion." In Dr. Kitchener's Cook's Oracle, you 

 will tind no less than sixteen ways for dressing pota- 

 toes. He approves strongly of the plan already 

 mentioned, and says, that "if you let the potatoes 

 remain in the water a moment after they are done 

 enough, they will become waxy and watery. After 

 pouring oH'the water, he recommends — what is com- 

 monly practised in Ireland — that the saucepan con- 

 taining the potatoes shall be uncovered, and set at 

 such a distance from the fire as will secure it from 

 burning ; their superfluous moisture will evaporate, 

 and the potatoes will be perfectly dry and mealy. 

 You may afterwards place a napkin, folded up to the 

 saucepan's diameter, over the potatoes, to keep them 

 hot and mealy till wanted. 



IMPORTANCE OF EDUCATING THE 

 FARMER. 



It is calculated that the divisions of the occupations 

 of men in the Uiuted States are nearly in the following 

 proportions : — 



No. engaged in internal navigation 33,076 



" " ocean navigation, 56,021 



" " the learned professions, 65, 2.55 



«' " commerce 119, (iOT 



•' " manufactures, 791,749 



" " agriculture 3,719,951 



Thus it will be seen that those who are engaged 

 in agriculture are three and a half times greater in 

 number than those in all the other divisions. The 

 agriculturists consequently have the physical and 

 numerical power, and can at any time control every 

 government in the United States, and give tone to 

 public opinion. But do they ? No, indeed ; for how- 

 ever powerful they may be in number, they are 

 weak in influence ; and this arises from want of proper 

 education. The sixty-five thousand two hundred 

 and fifty-five engaged in the learned professions are 

 intellectually stronger than the three millions seven 

 hundred and nineteen thousand nine hundred and 

 fifty-one engaged in agriculture, and therefore rule 

 them. If it were not so, seven eighths of the offices 

 in the country would not be held by lawyers and 

 doctors ; nor would all the colleges and high schools 

 be endowed princijially for the benefit of the learned 

 professions. 



Farmers, when will you arouse yourselves to the 

 dignity and importance of your calling, and educate 

 yourselves to the height of intelligence which will 

 make you the rulers instead of tlie ruled of other pro- 

 fessions ? There is surely nothing to prevent this if 

 you will only be true to yourselves. — American 

 Agriculturist, 



For the New England Farmer. 



HARVESTING CORN. 



!Mr. Editor : Your remarks in the lust number of 

 the Farmer, on harvesting corn, I liked very much, 

 as they coincided exactly with my views. It has 

 been my practice, for several years past, to cut up 

 and stook my corn in the field as soon as it becomes 

 thoroughly gla/ed. The first year tliat I commenced 

 cutting u]) my corn, I only cut u]) j)art of my field; 

 the remainder, I topped the stalks after the old-fash- 

 ioned way. I tried this new method merely for an 

 experiment, as I had very little fiith in it; and on 

 harvesting, I found that the corn cut up at the roots 

 was not only fit for harvesting earlier, but the corn 

 was equally as sound, and the smaller ears were 

 sounder. I did not find near so much " hog corn." 

 This is generally the case in cutting up corn at the 

 roots; small ears but just in the milk will mature 

 better than those left standing after the top stalks are 

 cut. If stalks are taken from the ears before the 

 corn is tolerably glazed, sound corn need not be ex- 

 pected ; whereas corn cut up at the bottom, in the 

 same condition, will generally become hard. It is a 

 very hard matter for farmers to adopt any other 

 method in securing their corn and fodder than the 

 old-fashioned way — the way pursued by their 

 fathers and grandfathers before them. But there is 

 one thing about it : after a farmer has once got in 

 the way of cutting up his corn, he seldom changes 

 back. There is a proper time for cutting up corn to 

 have it become dry and hard, in order to prevent its 

 shrinking on the cob. 



If there is no appearance of frost, corn should re- 

 main until it has become thoroughly glazed ; but it 

 is far better to cut it up, even while it is quite soft, 

 than to have it struck with the frost ; for by this 

 means the fodder is saved, and perhaps a fair crop 

 of corn. As to the manner of stooking, I usually 

 select the largest hills, around which I stand four or 

 five more, and twist a band around the same ; then 

 cut up some twelve or fifteen hills more, and place 

 around as even as possible ; then tie another band 

 around the top of the whole. I consider this way 

 preferable to binding in bundles. Corn is very liable 

 to mould when cut and bound up green, but when 

 set up loose, there is no danger of corn taking hurt. 

 Some contend that it is not so quick a way of har- 

 vesting corn, to cut it up at the bottom. This is a 

 mistake. It may be a little heavier labor, when the 

 corn is removed to the barn for husking ; but ha^-ing 

 tried both ways of harvesting, I shall give in in favor 

 of cutting up at the bottom, when length of time is 

 considered. When the weather is fine, I usually 

 husk my corn in the field, thus getting rid of the 

 heaviest part of the labor 



ALBERT TODD. 

 SMiTuniiD, R. I. 



CATTLE SHOWS AND EXHIBITIONS. 



[Continued from p. 282.] 



Worcester, at Worcester, Sept. 19. 

 Norfolk, at Dcdham, Sept. 25. 

 Farmers' Club of North Stockbridge, at the Green- 

 wood Farm of Allen M. Smith, Esq., Oct. 17. 



Kennebec, Me., at Readfield Corner, Oct. 9 and 10. 

 Cumberland, Me., at Portland, Oct. 16 and 17. 

 York, Me., at South Berwick, Oct. 2 and 3. 

 Plymouth, at Bridgcwater, Sept. 25. 

 Berkshire, at Pittsfield, Oct. 2 and 3. 

 Hampshire, at Northampton, Oct. 9 and 10. 



