NEW ENGLAND FARMER. 



■J2'i 



ation. The whole number is now nearly seven 

 hundred, and new accessions are almost daily 

 made to this liirp:e number. 



It gives us great pleasiire to observe so much 

 interest taken in il throughout the whole coun- 

 ty. On the next anniversary, the premiums of- 

 fered will be as great and numerous as those of 

 any county Society in the State. And we have 

 no doubt "the exhiliitions will do proportionate 

 honor to the exertions of the members. Con- 

 cord Gazette. 



From Dr. Denne''s A'tw England Farmer. 



PRESERVING CABBAGES. 

 Mr M'Mahon recommends (he following meth- 

 od for preserving cabbages for winter and 

 spring use. Immediately previous to the 

 setting in of hard frost, take up your cabbages 

 iind savoys, observing to do it in a dry day ; turn 

 their tops downward, and let them remain so for 

 a few hours, to drain ofl' any water that may be 

 lodged between their leaves ; then make choice 

 of a \-dj;e of dry earth in a well sheltered warm 

 exposure, and plant them down to their heads 

 therein, close to one another, having previous- 

 Iv taken off some of their loose hanging leaves. 

 Immediately erect over them a low temporary 

 shed, of any kind that will keep them perfectly 

 free from wet, which is to be open at both ends, 

 to admit a current of air in mild dry weather. 

 These ends are to be closed with straw when 

 the weather is very severe In this situation 

 your cabbages will keep in a high state of pres- 

 ervation till spring, for being kept perfectly 

 free from wet, as well as from the action of the 

 sun, the frost will have little or no effect upon 

 them. In such a place the heads may be cut oil 

 as wanted, and if frozen, soak them in spring, 

 well, or pump water, for a few hours previous 

 to their being cooked, which will dissolve the 

 irost and extract any disagreeable taste occasion- 

 ed thereby." 



Mr M'Mahon prefers this mode of preserving 

 cabbages lo placing them in the ground with 

 the roots upwards, and says that the application 

 of straw immediately round the heads is a bad 

 practice, as the straw will soon become damp 

 and mouldy, and will of course communicate the 

 disorder to the cabbages. 



Mr Derby of Salem, Mass. states bis mode of 

 preserving cabbages as follows. " 1 have se- 

 lected one of the most airy situations on the 

 farm, spread a few leaves on the ground, to keep 

 them clean, and placed them upside down, close 

 to each other, and shook in among them leaves 

 sufficient to cover them, leaving part of the root 

 projecting out, then threw on just enough sea 

 weed lo prevent the leave.s blowing away." — 

 Mass. Agr. Rep. vol. vii. p. 57. 



NOVEMBER. 

 Barn Yard. — As this yard is the most favour- 

 able place on the farm, to make manure, the 

 outer parts of it should be so much higher than 

 the middle, that no manure shall be washed out 

 of it by the greatest rains. As many of the barns 

 and out-houses as is practicable, should stand on 

 this yard, that the manure and rubbish which 

 they afford, may be easily conveyed into it. — 

 The yard should be considerably large, to afford 

 suliicietit room (or making manure, and should 

 have several apartments into wUich sheep, 



calves, &.C. may be put, as occasion rer|uires. — 

 It should be supi)licd with water; lor cattle 

 cannot be driven any distance to water, without 

 much inconvenience, a loss of manure, and of- 

 ten very serious injury to themselves. As soon 

 as the yard is cleareil in the spring, the good far- 

 mer will store it with materials for making ma- 

 nure. 



If the barn stands on land somewhat descend- 

 ing, let the stable iloor be raised so high 

 from the ground that a cart may be driven un- 

 der il, and trap-doors be made in the floor, into 

 which the manure of the stable may be thrown ; 

 and vastly more will be made, than if the urine 

 were lost, and the dung thrown out to be expo- 

 sed to the sun and rain. 



Secure your cellars from frost. Fasten loose 

 clapboards, shingles, Sic. Secure a good school- 

 master, a man of learning and good moral prin- 

 ciples. — Better give twenty dollars for a good 

 man, than have a poor one for nothing. Supply 

 your children with books; ami let them know 

 that you respect (heir teacher, and place a high 

 estimate on the privileges (hey enjoy under his 

 instructions, and ihat lliey ivill find you steadfast 

 in maintaining good government at school, as 

 well as in your own family. Be graleful to the 

 God who is crowning the year with his good- 

 ness. — Christian Almanack. 



From Iht Jlmerican Farmer, 



SALTED HAY. 



Mr Editor, — One of your correspondents 

 wants information respecting sailed hay. My 

 cows live on sailed clover in the winter, and 

 thrive better than even on fresh grass in sum- 

 mer. I salt the hay as it is thiown in the bar- 

 rack or mow, at the rate of half a bushel to the 

 ton. I use fine salt, as the coarse or rock sail, ' 

 commonly called packing salt, is wasted by fal-j 

 ling through the interstices of the hay, imlil it [ 

 finally is lost; it does not aflhere so readily as! 

 fine salt, and the expense is in favour of fine 

 salt. My cattle, old and young, horses and cows, i 

 receive a double handful ol fine salt once a week 

 In summer. When 1 feed them wilh fresh clov- 

 er, I invariably sprinkle salt through each ani- 

 mal's mess; this prevents flatulency, which 

 fresh clover alwnys produces. In winter, as 

 my clover is salted, I only give my cows salt 

 once in a fortnight, and then only with change 

 of food. I even sprinkle my corn stalks with it. 

 Animals are excessively fond of it, and I never 

 knew either cow or horse injured by a moderate 

 use of it. Tt is well known, that deer go regu- 

 larly twice a day to the Salt Licks. I have 

 heard that it is not proper to give it to hogs ; 

 I cannot tell why, as they must necessarily got 

 a great deal of salt mixture in the house-swill. 

 I have a great many potatoes, and I wished to 

 give some to my cows, but they did not like 

 them boiled ; I therefore chopped thenj up, 

 sprinkled salt through them, and gave to each 

 cow a half peck, morning and evening. They 

 are very fond of them, and care is taken to let 

 them have plenty of water. 



Thus you see that 1 give sail to both horses 

 and cows, and am encouraged to continue the 

 practice, by the good health that they all enjoy. 

 When a layer of hay is thrown on the stark, 

 mow, or barrack, my men sprinkle a part of the 

 half bushtl on the layer^ which layer is about 



one fourth of a ton ; thus each layer has a fourth 

 of a peck of salt. 



Cayenne pepper is nn article much used at 

 our tables, and we always eat it in fear and 

 trembling, as il is so often adiilteraled. I always 

 raise enough fur my own use. The peppers 

 arc left on Ihc bush until Ihcy arc quite red, 

 and then strung u|) and hung in a clean place 

 until quite dry. They are easily ground or 

 pounded fine enough for use. 



LUM PUDDING. 

 This is one of the relics of barbarous cook, 

 ery — a compilation of grossness, gastronomic- 

 ally unscientific, and pre-eminently unwhole- 

 some. Sugar, dough, and fat are its basis, and 

 in such proportion that its lighter ingredients 

 have not power to redeem its crudity. — No 

 wonder John Bull is dyspeptic, hy|iochondriac- 

 al, and suicidal, when phim-pmlciing and malt- 

 liqnor occu[)y bis stomach so often. Boiled 

 dough is the food of his youth— solid, stone-like 

 dough ; — and when he grows up, he mollifies 

 his mess wilh sugar and raisins ; scarcely a day 

 passes without a wedge of his favourite dish — 

 plum-pudding; and then he mopes and drinks 

 his ale, until a sufficient portion of the narcotic 

 potion ol his beverage nods him down to sleep. 

 And yet John wonders why he suffers from in- 

 digestion ! Leave ofl plum-[!udding. The French, 

 wlio know belter than we do the science of 

 cookery, laugh at us for jialronizing it. 



To Remove Warls. — Nitrate of silver (bmar 

 caustic) cures those troublesome excrescences, 

 called VVarls, in an extremely simple and harm- 

 less manner. The method of using it is to dp 

 the end of the caustic in a little water, and to 

 "ub it over the warts. In the course of a few 

 times, by so doing, they will be gone. The mu- 

 riate of ammonia (sal ammoniac) is likewise a 

 very nscful remedj. <■ Out of twenty years 

 practice, says a med'.cal correspondent in Ihe 

 Monthly Magazine, ' 1 never knew the above 

 remedies to fail.' 



Spots of Ink. — To take them out of linen, 

 lemon juice is sometimes used, but the spots do 

 not wholly disapijear, and a hole follows. — The 

 best and safest method is, to take a candle, 

 melt it, dip the spotted part in the melted tal- 

 low, then put It to the wash, and it will become 

 white and no hole follow. 



To secure the blossoms of Fruit Trees against 

 destruction by late frosts. — Place around the roots 

 of Ihe trees, banks of snow or ice. The blos- 

 soms will be retarded, and thereby escape the 

 late frosts, which are so destructive to our fruit 

 trees in this climate. 



Working Oxen. — When oxen refuse to work 

 equally well on either side, or when they pull 

 off against each other, yoke them on the side 

 you wish them to work, and turn them out to 

 feed in that way ; they soon become accustomed 

 to it, and work afterwards on either side aiike. 



Mammoth Squash. — A squash, weighing one 

 hundred and twt;ay-two pounds, was a few days 

 sinr.e taken from the garden of the Hon. Mr 

 Hubbard, in Windsor, Vl. 



