34 



THE FARMERS' CABINET. 



VOL. 1. 



not from the head, but the heart— what they 

 want is not the capability, but the inclina- 

 tion to discover truth. To all otiicrs, of what- 

 ever character or occupatiou, we would say. 

 If you believe that agricultural improvement 

 would be thus beneficial to your country, 

 conducive to the best interest of yourselves 

 and your fellow citizens of every class and 

 description, and that the wide and general 

 circulation of agricultural papers would have 

 a tendency to produce that improvement, do 

 not patriotism, philanthrophy, and enliglit- 

 ened regard to your own interest all con- 

 spire to demand that you should exert your- 

 self by every means in your power, by your 

 example, by your exertions, by your instruc- 

 tions, and by your influence, to extend as 

 widely as possible the circulation of papers 

 entirely devoted to the dilfusion of agricul- 

 tural knowledge and the production of agri- 

 cultural improvement — papers whose influ- 

 ence, while it may be productive of such in- 

 calculable good, can by no possibility be in- 

 jurious to any human being '! 



We ask you, soberly, and deliberately, to 

 consider the subject, and then to act in such 

 a manner as reason, conscience, patriotism, 

 and an enlightened regard to your own inter- 

 est shall dictate. For ourselves, we enter- 

 tain not a particle of doubt, that were some 

 well conducted agricultural paper generally 

 circulated and read in every neighborhood in 

 the United States, its salutary influence 

 would, in a few years, be clearly exhibited in 

 the intellectual improvement of the people, 

 in the increase of the national wealth and re- 

 sources, and in the increased happiness and 

 prosperity of all classes of community. To 

 the production of such results we are not 

 only willing but desirous of contributing our 

 utmost exertions, and it is therefore, that we 

 solicit all those that have it in their power, 

 by the communication of agricultural know- 

 ledge, and by their exertions in promoting its 

 dilfusion to the widest practical extent, to 

 afford us their aid and co-operation, we are 

 fully sensible must the success of ours, and 

 similar etibrts, in a great measure depend. 



tural wanderings to follow on till it tumbles 

 into the pit. It cannot climb out and the hot 

 sun destroys it. — Farmer. 



Cut Worm. 



In some years these larvce arc very de- 

 structive to the Indian corn, and of all the 

 contrivances for destroying them, which we 

 have seen, that of Parke tSliee, of Delaware 

 county, in Pennsylvania, is the most simple 

 and the most expeditious. A pair of old 

 wheels from a cart or wagon, are fitted with 

 several projections like the cogs of a spur 

 wheel in a mill, which are so formed as to 

 impress in the earth a hole four inches deep. 

 The smooth track which the wheel makes on 

 the sofl ground, induces the worm in its noc- 



TSie Dairy — No. 2. 



The milk from which butter is to be made, 

 may either be put at once into the churn, and 

 left there to send up the cream, or it may be 

 made to cream in milk dishes, and the cream 

 alone churned. The last is generally con- 

 sidered the best mode ; and in carrying it into 

 effect, the milk, being drawn from the cow, 

 is to be strained into the creaming dishes, 

 which never should be more than three inch- 

 es deep, and of about a gallon and a half, or 

 two gallons in capacity. In get eral, the 

 best cream will be fit for removal in seven or 

 eight hours, though for ordinary good butter, 

 it may stand twelve hours; but where- the 

 very best butter is wished, and such arrange- 

 ments are formed as admit of converting the 

 milk to cheese, or some other use, when it is 

 sweet it may be separated after standing only 

 two or three hours. In performing the ope- 

 ration, first pass the cream knife round the 

 edges of the vessel, to separate the adhering 

 stratum of cream, and then draw it to one 

 side; lift it off with the skimming dish, and 

 put it in the cream bowl to be carried to the 

 cream barrel. Where quantity more than 

 quality is desired, the whole of the milk is 

 churned without separating any cream ; the 

 milk is kept in the churn, or in large barrels, 

 for two or three days, till it begins to get 

 sour. 



The operation of churning, where the 

 cream and milk are both to be agitated, is 

 necessarily tedious and laborious; but a great 

 weight of butter is undoubtedly obtained, the 

 quality and flavor of which will depend a 

 good deal on the peculiar properties of the 

 milk. In the process of churning, great 

 nicety is required ; a regular stroke in plunge 

 or pump churns, and a regular motion in 

 those of the barrel or turning kind, must, if 

 possible, never be deviated from. A few 

 hasty irregular strokes, or turns, has been 

 known to spoil what would otherwise have 

 been excellent butter. Nothing is more easy 

 than the process of making butter, where the 

 cream has been duly prepared. 



The best time for making butter, during 

 summer, is early in the morning, before the 

 sun acquires much power ; and if a pump 

 churn be used it may be plunged a foot deep 

 into a tub of cold water, where it should re- 

 main the whole time of churning, which will 

 very much harden the butter. During winter, 

 if necessary to churn near the fire, care should 

 be taken to prevent the heat from acting on 

 the wood ot^ which the churn is composed ; 

 otherwise it would impart a rancid taste to 



