:^EW EI^GtAWD FARMER. 



PUBLISHED BY J. B. RUSSELL, NO. 52, NORTH^KET STREET^at the AoR.cpLTon::LM^.HousE.)-T."^r]^i^iipi^i,^7i5i;^^i^ 



VOL. XI. 



BOSTON, WEDNESDAY EVENING, NOVEMBER 21, 1832. 



NO. 19. 



Coiuniunications. 



BLACK SEA Wlfs'TEll WHEAT. 



Although we have heretofore given some notice of this 

 valuable grain, at the fcquest of several of our subscri- 

 bers, we republish the following extract from a letter 

 from Mr Marvin to the Editor of the New England 

 Farmer, as this is the season for sowing it. — Editor. 



I have a winter wheat brought to this country 

 from the Black Sea, which I coiisiiler well suited 

 to every soil and cliina'c. In 1828 1 liad brought 

 rno about three pecks of tliis wlieat. I selected 

 for it a piece of ground which had been in crops 

 about twenty years, and sowed it the middle of 

 December. I had twentyfivc bushels of wheat 

 from this sowing. I sowed it four years in suc- 

 cession, on the same ground, without any failure 

 in the crop. The wheat, like the Tea Wheat, is 

 Jiot injured, by smut, where other wljeat is almost 

 lost. It has a firm, hard straw which withstands 

 our storms, and is not injured by the fly. The 

 kernel is hard and firm, not subject to grow in the 

 field from long fogs or rains. After several suc- 

 cessful experiments in this grain, I thought it 

 might suit our New England soil and climate. 

 Four years ago I sent a cask to John Humphreys, 



snd stands better in heavy rains, winds, &;c, &c. j in fiy time, or in a storm, and after all his anxiety 

 - iiave invariabjy h.ul a belter crop of the win- I and the sufferings of his cattle, to court a chapman 

 tor wheat than t7iP spring on the same strength of And whatever liu: feelings of those may be, ,vho 

 soil, but on l^ie.i[iiigh lands or dividing ridges, n-gard neither the rpiality of the article tlievh-ive 

 ivhere they havl^rom .3 to ,5 feet of snow through " " " ' 



!he winter, the spring wheat is a better and more 

 "eriain crop. 



Near Lake Erie our snows are about the same 

 IS on the sea board, and land which will produce 



from 40 to 50 bushels of corn per acre, will bring 



from 20 to 30 of the Black Sea Wheat, sowni oi° 



the corn hills in December. I have sown this 



wheat on corn hills, wheat and pea stubble, but 



prefer corn hills.A 



0^5 



I have tried so^ig this wheat from the last of 



for .sale, nor the trouble and artifice tlu_, ,„^ 

 obliged to submit to, in order to dispose of it ; 

 the farmer who knows that his meat, meal, cider 

 &ic, are really good, when ho shall hear them 

 comii. ended and receive a generous price for 

 them, will enjoy the approbation of his own heart 

 and go home rejoicing. It must be of as much 

 advantage ti) a farmer, as it is to a merchant, or to 

 a mechanic, to establish and sup])ort a reputable 

 and good character. But, that good cider may be 

 more common, and that those farmers who jiave 



August to the first of January, but the best crops orchards may be benefited by this publication, let 



which I have had, or seen, were sown the last of 

 Deccudier ; early sowing one bushel to the acre, 

 ate sowing 36 quarts. If I sow early, I prefer the 

 ast of September ; if I cannot put the wheat in at 

 hat time, I prei)are the ground, and let it be un- 

 il I think the wheat will not be up before sprino-. 

 then east on the wlieat and cover it with a har- 

 ovv. I think this would be the best plan to pursue 

 <n the seaboard, but a little experience will decide 

 tie point. 

 From my own experience and observation, I 



Esq. Derby, Conn. It did well ; the next year a/ i'i'ik wheat and corn are much improved by get- 

 barrel to tlie Hon. Matthew Griswold, whose place I ing f'le seed from their natural soil. There is a re- 

 is situated on Long Island Sound, 14 miles fr«m j-''"'! of country about 20 miles south of me, where 

 New London ; part of the same to R. E. Seldup, l'''^}' "'•''se very little wheat from their own seed, 

 Esq. 12 miles up Connecticut river. This wiieat but by getting seed every season fromnear the lake 

 has been cultivated in all those places, and, is I I hey have fine crops: and we have our corn as 

 have heard a short time since, has far exceeded | muc'i imp'oved by sending to the State of Ohio, 

 their e,\pectations. j where the soil is better for corn than our own. 



The Black Sea Wheat, which has taken tie If your farmers should find it for their advan- 

 name of White Flint, from the peculiar whitenes 'o?s '" grow wheat in preference to rye, and 

 of the flower, and the hardness of the shell whih should find that the seed which I send does better 

 contafns it, is dry and particularly calculated Dr j 'han their own, with due notice I can furnish yon 

 sea bread, crackers, and all kind of pastry co(k- 1 '" common seasons one month earlier than the 



ing, and, on account of its solidity, commands he 

 first price in market, it being about four poutds 

 heavier to tlie bushel than what is commonly caled 

 Western or Ohio Wheat. 



As the great ami benevolent cause of temfer- 

 ance ought to be in the heart of every good <iti- 

 zen, I wish all our New England farmers, instad 

 of raising rye to drink, would benefit themseVes 

 by this kind of grain, which I can assure tlem 

 from real experience they wiU find a gnperior ati- 

 cle both at their own tables and in market. 



I have about 7 acres of the Black Sea Wieat 

 which is said by those who jjretcnd to be jniijes, 

 to be the best in this region ; all, or the most f it, 

 I should like to have sown in New England. My 

 friends in Comiecticut have sent to me for o fur- 

 ther eupp!>, of seed. 



The wheat from the Black Sea 1 considr the 



present. We have now a good threshing machine 

 in operation, which will fit for market more than 

 100 bushels per day. 



FOR THE NEW ENGLAND FARMER. 



AGRICULTURAL ESSAYS, JVo. T. 



I THE MANAGEMENT OF CIDER. 



Many farmers who spare no expense nor labor 

 in preparing their pork, veal and mutton in the best 

 manner, with the view of obtaining the highest 

 prifes for those articles, pay very little attention to 

 anather equally as important a part of their pro- 

 dnie, and which would well reward them for all 

 their cares and pains bestowed upon it; I mean 

 cider. That which is sweet and good, will fetch 

 one sixth part more at least, than that which is 



thorn attend to the following directions, communi- 

 cated by a respectable gentleman ; and who, for 

 a number of past years has experienced the utility 

 of them. 



" Let the farmer who wishes the clearest, 

 sweetest and best of cider, see that his apples are 

 fully ripe, and perfectly sound before they are 

 ground. And two or three days after the cider 

 has been well made in the conmion way, and be- 

 fore it begins to ferment, let him take out the head 

 of a cask which will contain one hundred gallons, 

 and set it upright, with a faucet or plug placed in it 

 near the bottom. Then let him empty his barrels 

 into it, and grate one quarter of a pound of chalk 

 into the liquor ; let it be stirred with a stick, the 

 end of whicii l;as been broomed, until it begins to 

 ferment. Then let it stand for two or three davs, 

 according as the weather may be, when all the 

 pomace will rise and float on the top of the liquor. 

 Then let it be drawed off" into casks perfectly 

 sweet and new, for bad ca.sks will spoil the best 

 cider if put into them, and let it stand without 

 giving it vent, till the beginning of February fol- 

 lowing, when it must be racked off. Cider, nat- 

 m-ally good and managed in this way, is equal, in 

 the opinion of many gentlemen, to small wines ; 

 and will always fetch a generous price in the 

 market. If it should not be perfectly clear in the 

 spring, after it is racked off, take a pound of good 

 coarse sugar, with two or three eggs, break them 

 I into the sugar, shells and all, and add to them half 

 a pint of fine sand ; beat them well together; put 

 them into the barrel of cider; stir the liquor with 

 a broomed stick, until it shall be found to ferment 

 powerfully; and within ten or twelve da3-s after 

 this operation, it will be fit to be bottled." 



I shall close this paper by observing, that ther« 

 may be a very great advantage derived from graft- 

 ing fruit of the apple kind, even when the orchard 

 is iuteuded for cider only, provided a number of 

 trees be set with one kind oi'frnit, and a number 

 with another kind, and so on ; for all these differ- 



sour and ordinary. This must be an object to the , ... 



same kind of wheat as the Sea Wheat; me is fimner, even when he has but one or two tons to ent kinds will have their several periods of per- 

 spring, the other winter. Neither of thei are , dispose of; and when he has three, or four times I fection, and may ba made into cider as they be- 



whatvve call ica)v/c(/, but have a few scalering | that quantity to sell, it becomes of great 



beards not over an inch in length ; neither otiiei 

 is liable U) smut ; I have seen only a few stJks in 

 wot places, and that is not like the wheat if this 

 country, but comes on soon after it blossous and 

 is blown off long before the grain is ripe The 

 winter wlieat lias a stiffcr straw than the !pring. 



impor- 

 tance to him. If his lot is cast within eight or 

 ten miles of u market town, this sixth part will al- 

 most defray the expenses of carting the w hole. And 

 this kind of cider will meet w ith a ready sale ; the 

 man who offers it, will not be obliged to stand a 

 great many hours in the heat of the day, perhaps, 



come ripe. This is not the case with ungrafted 

 apples ; in their natural state, and taken promis- 

 cuously as is common, some will be crude, or not 

 ripe, some in perfection, and some rotten ripe ; and 

 from such a collection good cider cannot reasona- 

 bly be expected. 



To give a fine amber, or vinous color to cider, 



