472 



NEW ENGLAND FARMER. 



Oct. 



little to them first, -with a hoe or the hand, as if a 

 clod gets on the heart of the plant, the leaves get 

 twisted and bent, and are worth less in the market. 

 Except the soil is mellow, celery will hardly pay as 

 a croj), from the difficulty there is in getting the 

 earth suthciently fine about the leaves. — Country 

 Gentleman. 



EFFECTS OF HEAT UPON MEAT. 



A well cooked piece of meat should be full of its 

 own juice or natural gravy. In roasting, therefore, 

 it should be exposed to a quick fire, that the exter- 

 nal surface may be made to contract at once, and 

 the albumen to coagulate, before the juice has had 

 time to escape from within. And so in boiling. 

 When a piece of beef or mutton is ])lunged into 

 boiling Avater, the outer part contracts, the albumen 

 which is near the surfiice coagulates, and the inter- 

 nal juice is prevented either from escaping into the 

 water by which it is surrounded, or from being di- 

 luted or weakened by the admission of water among 

 it. When cut up, therefore, the meat yields much 

 grav)', and is rich in flavor. Hence a beefsteak or 

 a mutton chop is done quickly, and over a quick 

 fire, that the natural juices may be retained. On 

 the other hand, if the meat be exposed to a slow fire 

 its pores remain open, the juice continues to flow 

 from within, as it has dried from the surface, and 

 the flesh pines, and becomes dry, hard, and unsavory. 

 Or if it be put into cold or tepid water, which is af- 

 terwards gradually brought to a boil, much of the 

 albumen is extracted before it coagulates, the natur- 

 al juices for the most part flow out, and the meat is 

 served in a nearly tasteless state. Hence to pre- 

 pare good boiled meat, it should be put at once into 

 water already brought to a boil. But to make beef 

 tea, mutton broth, and other meat soups, the flesh 

 should be put into cold water, and tliis afterwards 

 very slowly warmed, and finally boiled. The advan- 

 tage derived from simmering, a term not unfre- 

 quent in cookery books, depends very much upon 

 the effects of slow boiling as above explained. — 

 Chemistry of Coinmon LAfe. 



For the New England Farmer. 



A GOOD PRODUCT OF RYE. 



Mr. Editor : — I was informed by Mr. Adino 

 Page, of S. Danvers, that he had 7| aci-es of rye 

 the present season, from which he harvested 229^ 

 bushels, — 150 of which were sold at $1,50 per 

 bushel. The straw will sell for enough to pay for 

 the labor of culture and harvesting, — so that the 

 land may be estimated as yielding an income of $45 

 an acre ; the manure applied having been made on 

 the farm, of course, costs nothing. This we think 

 a fair product, taking into view the quahty of the 

 soil, wliich has ever been looked upon as ordinary, 

 scarcely worth owning. It affords a strong illustra- 

 tion of the benefits to accrue from the adaptation 

 of the crop to the soil. If we do not mistake, there 

 has been grown on the same farm ,for ten years last 

 past, crops of rye, each year, varying from 30 to 45 

 bushels to the acre. Who will say that farming is 

 not worth pursuing, when the poorest land can be 

 made to yield such jiroducts P *. 



Jlug-ust 20, 1855. 



!E^" By a census lately taken, the population of 

 Minnesota Temtory it shown to be about 46,000. 



THOMAS TYTTE. 



Not by t/ie Author of ^^Thanatopsix," "Bobert of Lincoln,^' and 

 Minor Poems. 

 Fluttering nervously here and there 



Round his lady bird — odd little elf — 

 Now on an iron weed — now in the air, 

 Thomas Tytte is describing himself. 

 Tom-tit, tom-tit, 

 Spit, spat, spit, 

 I and my wife in this here tree, 

 Live as jolly as ever you see, 

 Feedle, dee, dee. 



T. Tytte, Esq., is drest in blue. 



Like every other high-born tit, 

 With a yellow vest and a choalier too— 

 You'll hear him crow, if you listen a bit ; 

 Tom-tit, tom-tit, 

 Spit, spat, spit, 

 Examine this coat and vest of mine, 

 I'm rather a buck in the tom-tit line, 

 Feedle, dee, dee. 



The wife of Thomas, meek and brown, 



A simple creature afeard of boys, 

 Sits all day in a high-necked gown. 

 Laying eggs without any noise ; 

 Tom-tit, tom-tit. 

 Spit, spat, spit, 

 Lay on, my dear — nobody'll come ; 

 I'm keeping watch in this old gum, 

 Feedle, dee, dee. 



A very retiring female she, 



A pattern wife, the dame-tits say, 

 Always blowing and bragging is he, 

 In the old established, masculine way, 

 Tom-tit, tom-tit. 

 Spit, spat, spit, 

 I'm not the bird to run, that's flat ! 

 I'm too good stuff, you know, for that, 

 Feedle, dee, dee. 



Heigho ! look here ! two, four, six, eight — 



Round and white — remarkable eggs ! 

 Mrs. Tytte watches them early and late, 

 While Thomas is laughing and kicking his legs ; 

 Tom-tit, tom-tit, 

 Spit, spat, spit. 

 Convenient wife this Mrs. T., 

 Feedle, dee, dee. 



The eggs are chipped, and eight small tits, 



(The number of eggs) creep cautiously through ; 

 Thomas, driven half out of his wits, 

 Scratches his head to know what to do. 

 Tom-tit, tomJ.it, 

 Spit, spat, spit. 

 Trying thing this — singular fate ! 

 Unusual number, certainly — eight ! 

 Feedle, dee, dee. 



T. Tytte, Esq., in a little while, 



Gets not as careful of his clothes, 

 Seems quite depressed — hath a sickly smile. 

 And singeth mostly through his nose, 

 Tom-tit, tom-tit, 

 Spit, spat, spit. 

 Exactly where the young ones be. 

 Nobody knows, 'cept wife and me, 

 Feedle, dee, dee. 



Autumn comes, the titlets grow, 



Thomas Tytte is a blockhead dunce j 

 To foreign parts he's going to go. 

 And just as he starts we cry all at once, 

 Tom-tit, tom-tit. 

 Spit, spat, spit, 

 If your voice comes back, and you're not shot. 

 You come back with it, Tom, otherwise not. 

 Feedle, dee, dee. 



