1855. 



NEW ENGLAND FARMER. 



301 



come rusted, or of earthy form ; the outer rind, 

 as it were, preventing anj rapid combination 

 taking place with the metallic surface, five or six 

 miles below the face of the dry laud. ErujDtions 

 from volcanoes are probably produced by the sea 

 getting down to the metallic surface, through 

 some some fissure in the earth's crust ; decompo- 

 sition of the water then takes place — fire, flame 

 .and steam causing an eruption. It would be an 

 instructive lesison to man to quarry into the earth's 

 crust to the depth of tea or twelve miles. — Scien- 

 tific American. 



For the New England Farmer. 



SHAPE AND COIJSTRUCTION OF 

 CHUEHS. 



If I am correct in what I here say, this is a 

 subject of vast importance. I am a plain farmer, 

 and keep a few good cows, and have the vanity 

 to believe my wife makes as good butter as any 

 woman ; I have my house (which is small) well 

 filled with patent churns and patent humbugs, 

 some of one shape, and some another. Some years 

 ago, I became satisfied the cylinder was the only 

 proper shape for a churn. In all square and ob- 

 long box churns, a large amount of cream must 

 stick, and can only be churned by scraping it 

 down. Now, does this cream put down at dif- 

 ferent times, all come to butter? If not, there is 

 a loss ; but this is not the worst of all ; it leaves 

 a portion of half-churned cream, which is mixed 

 with the butter in small particles, from which 

 the buttermilk cannot be extracted, hence the 

 butter soon spoils. I am satisfied more butter is 

 spoiled by uneven churning than by all other 

 causes, 



I am aware when I speak of box or square 

 churns, as losing five or ten per cent, of butter, 

 some will disbelieve me. But an honest trial will 

 convince unprejudiced dairy-men of the fact. I 

 saw sometiiing like this in a handbill put out Ijy 

 Ilall & Holmes, the propriet(jrs of Fyler's Butter 

 Working Churn, I was disposed to disbelieve. 

 But about one year ago I was induced to pur- 

 chase one of the above churns, and I find it jiruvcs 

 all it was recommended, and will make full ten 

 per cent, more butter than tlie squarc-sliaped 

 churns in use ; and the reason is, it stirs all tlie 

 cream alike, there is no )iutting down of the 

 cream. As tlie daslier fills the cylinder, and plays 

 astride of breakers, so there is a constant reac- 

 tion ; and wha: isuiore, tliis churn will wcn-k but- 

 ter and mix the salt better than any tiling I ever 

 saw. I foL-l I'.ound to say this, because it is no 

 humbug, ])at will perform all tlie proprietors 

 claim for it. And I feel the more willing to sp 'ak 

 out, as it is almost time to make butti-r, and 1 

 can recommend this churn above all others. 



For Pickling Walnuts. — The walnuts should 

 be gathered between the first and the middle of 

 June. Put them into a strung iirineand let them 

 stand ten or twelve days. Then soak them for 

 two or three days in weak vinegar. Then S(;rape 

 them well, and to every peck of walnuts add an 

 ounce of cloves, and half an ounce of whole black 

 pepper. Put them into a small-moutiied jar and 

 cover with strong vinegar. They will be fit for 

 use in about four weeks. They are a very nice 

 jiickie, and will repay the labor of making. 



HIDDEN LIGHT. 



I much mistrust the voice 

 That saj-s all hearts are cold, 



Tliat mere self-interest reigns, 

 And all is bought and sold. 



I much mistrust the man 

 Who will not strive to find 



Some latent virtue in 

 The soul of all mankind. 



Yes ! if you say the fount 

 Is sealed and dry, I know 



It needs a wiser hand 

 To make the waters flow. 



If you would still appeal 



To evil life in all, 

 I know a demon band 



Will answer to your call. 



But when the Lord was gone, 

 The Lord Who came to save, 



Two angels, fair and bright, 

 Sat watching by the grave. 



And from ihat blessed hour. 

 With an immortal mein, 



In every tomb of Good 

 Some angel sits unseen. 



The spell to bring it forth ? 



With lowly, gentle mind, 

 With patient love and trust, 



Go seek — and ye shall find. 



Household Words. 



For the New England Farmer. 



TURNIPS FOR PIGS. 



Mr. Editor : — In your paper of the 20th Jan- 

 uary, I find an article with the above heading. 

 Our friend from "Down East," Bethel, Me., 

 makes the interesting inquiiy, whether any of 

 your correspondents have had any experience in 

 feeding swine on turnips ? 



I have, for several years past, kept several 

 swine, though not to such an extent as some of 

 your ^Middlesex breeders. Mr. Haven, of South 

 Framingham, of whom I purchased a Suffolk pig 

 last winter, had about 12U, of all sizes, sexes and 

 ages ; and his feed at that season was principally 

 beef scraps, boiled in water, with some rice or 

 corn meal, which I thought more economical 

 than any feed we had ever found in our vicinity. 



I have produced, for several years past, some 

 two or three hundred bushels annually of the 

 Swedish, or, as we call them here, the sweet tur- 

 nip, which I think the best root I can grow 

 (eompured with the expense of raising.) for any 

 stock, including swine. 



I usually keep two or three breeding sows, that 

 produce a litter each in a season ; and I com- 

 mence feeding them in Novem])«r or Doceiu!)er on 

 law turnips, chopped, night and morning, till 

 they litter, which is usually from the first of 

 Mareh to tlie first of April ; they will cat them 

 as readily as corn, while if, by ehance, a ruta- 

 baga sliould be among them, it would be rejected. 

 I tliink the fiat turnip of little value for swine ; 

 the ruta-baga, though similar to the Swedish, is 

 fiir superior for the table ; and, as I have never- 

 iiad a hog that refused the Swedish alter two or 

 three feodings, I think they arc (lie turnips, and 

 much cheaper than any other feed for winter and 

 spring. No meal is needed until the sows litter 

 and nurse. The expense of cooking is savetl, for 



