NO. 12. 



THE FAUJIERS CABINET. 



ISl 



havin!T a full knowledge of chemistry, which 

 is very important in the husiness. Fiirtlicr- 

 more, the public feel confidence in him, from 

 his experience in the business, and they will 

 have less hesitancy to invest their money in 

 the stock of the company, than they would if 

 its operations were to bo in the hands of those 

 who are only theoretically acquainted with 

 the business, Mr. Isnard intends to bring 

 with him from France two or tlirce men ac- 

 quainted with the practical details of the 

 manufacturing process. The committee have 

 secured Mr. Isnard for five years, and lie is to 

 own one tenth of the stock of the company. 



Cutting Fodder Grinding or 



crush ini^ Provender. 



But very few machines are used in this 

 part of the country for cutting fodder for 

 stock, thougli ihcy have been used many 

 years in some sections, and are found by 

 exact experiments to make a great saving, 

 far beyond the expense for machines and la- 

 bor. In the 2lst number of this volume of 

 the Farmer, [see Farmer's Cabinet, No. 9,] 

 we published an article on this subject, by 

 which it appears that in cutting the fodder 

 and using straw and hay mixed together, 

 there was a saving of $391 in keeping 

 twenty-five horses five months. It also ap- 

 pears by an article in this paper, as the 

 opinion of one who had a fair opportunity 

 of judging, that thirty per cent, was saved 

 by cutting his fodder. We invite the par- 

 ticular attention of all who keep stock to 

 these articles, and to this important subject. 

 The following excellent remarks on the sub- 

 ject of economy in feed for stock, are from 

 the editor of the Farmer and Gardener, Bal- 

 timore. 



And while "we recommend economy, we would 

 respectfully suggest the propriety of cutting all 

 long feed. The labor and expense of reducing 

 hay, fodder and straw for general feeding, when 

 compared with the great saving, should not be 

 considered in any other than that of just econo- 

 jnij; for, without question, fully one-third less 

 will answer when so fed out. Let racks be 

 made as they may, and let horses and cattle go 

 to their eating with what appetite they may, it is 

 an incontrovertible fact that at least one-third of 

 the provender given them is thus wasted. 



If we were called upon to express an opinion 

 upon the subject, we would say — that neither 

 oats nor corn should be given to horses, cattle or 

 hogs without its being first reduced to something 

 like ajloiir-state; for by such reduction one-third 

 less in weight would answer, and to those who 

 lecd with com we would observe, that the cob 

 as well as the kerriel should be passed through a 

 crusher. By this process fully one-half wovAi 

 be saved, if the mass be submitted to the opera- 

 tion of steaming. 



Two machines for cutting fodder may be 

 seen in this city, at the stable of Mr. Water- 

 house, in Chesnut street, (l^ortland.) One is 

 Green's, in favor of which much has been 

 said in Agricultural papers. The Commit- 

 tee on Farm Implements at Albany, N. Y., 

 state that this machine will deliver two 

 bushels cut hay per minute — feed itself and 

 may be managed by a stout boy. The price 

 of this machine is from $25 to $30. The 

 patent rigiit is secured, and the work is such 

 that itcannot be made by common mechanics. 

 The other machine used at this stable is very 

 simple in its construction, and may be made 

 by a blacksmith, who is good at making edge 

 tools, and a joiner, or almost any farmer has 

 ingenuity enough to make the wood work. 

 We should suppose that this machine would 

 cost about five dollars. This machine is 

 preferred to the other, and is used for cutting 

 all the hay consumed at the stable. Two 

 hands, one to operate the machine, and the 

 other to bring along the hay and put it in the 

 machine, will cut enough in half an hour to 

 feed thirty horses twenty-four hours. 



Every person who keeps stock should 

 have one of these, or some other machine 

 for chopping fodder. Any person intending 

 to make one, would better call and take a 

 pattern of this if convenient ; for the benefit 

 of those who cannot do this, we give a de- 

 scription. 



A box is made of boards, without ends or 

 cover, four or five feet long, eight inches 

 wide and ten inches deep. Let this be sup- 

 ported about twenty inches from the floor by 

 four pieces of plank, about two and a half or 

 three inches wide, set in the manner of legs, 

 coming up to the top of the box; the inner 

 part at the upper ends should be cut away, 

 so that these legs may be spread about two 

 feet wide at the bottom. The bottom of the 

 box should rest on a piece nailed across the 

 legs or put into the legs with a tenon which 

 will keep the whole firm and steady. Let 

 the box at the end where the knife is to 

 operate, project one inch by the legs. Put 

 a piece of iron one inch wide and one-fourth 

 of an inch thick, upon the inside of that end 

 of the box extending across the bottom, up 

 the sides, and forming a bow six or eight 

 inches above the side of the box. Cut into 

 the boards and let this iron be put in, so that 

 it may be even with them on the inside. 

 That edge of this iron which comes to the 

 end of the box, must be straight and square, 

 as the knife plays against this. Have a 

 piece of wood about two and a half feet long, 

 two inches wide, and two-thirds of an inch 

 thick, made fast to the outer part of one leg 

 with a pin, that the other end may rise and 

 fall. Fasten a piece of iron about one inch 

 wide and one-third of an inch thick, to the 



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