162 



Hams — Wine — Wind-Mill to Raise Water. 



Vol. II. 



spring the poor beasts are put upon still short- 

 er allowance, and as soon as the snow disap- 

 pears, are turned out to pick up what they 

 can, and crop down the grass so early as to in- 

 jure, and greatly diminish the source of sup- 

 ply for the ensuing season. 



But I will not exhaust your patience by 

 dwelling longer on the very erroneous prac- 

 tice of our stock farmers, and dairy men most 

 particularly. Any of them who may take the 

 trouble to reflect, and observe, must admit 

 that half famished cattle, exposed to cold and 

 wet weather, cannot thrive, and must be less 

 profitable than if well fed and housed. 



A Penn Township Fakmer. 



, For the Farmers' Cabinet. 



Curing Hams. 



It is said that in a multitude of counsel 

 there is wisdom. Many receipts have been 

 given how to cure hams. The following is 

 my method. — It is plain, simple, and easy to 

 follow. For every ham,* shoulder, or jowel, 

 I take as many handsfuU of fine salt, and as 

 many large tea-spoonfuls of pulverized salt- 

 petre; this is put into a tub and well mixed 

 together ; then pour in as much molasses as 

 will give it the appearance of good brown 

 sugar. With one hand full of this mixture 

 rub each piece of meat on both sides, and then 

 pack them down in a cask : if any mixture re- 

 mams pour it on the meal. Let them remain 

 fifteen or eighteen days. Then take equal 

 proportions of strong ley and pickle that will 

 float an egg or a potatoe, pour it iiito the cask 

 until your meat is covered ; place a weight on 

 to prevent it from rising, and let it remain 

 fifteen or eighteen days ; then take it out and 

 let it drain for several days. Hams and 

 shoulders should be hung with the hock down- 

 wards. A frame smoke house is much supe- 

 rior to either brick or stone, for smoking meat. 

 Green hickory or sugar maple makes the 

 best smoke. Hams cured according to this 

 receipt are very superior. Try it until you 

 find a better, and then publish it. 



J. B. C. 



For ihe Farmers' Cabinet. 

 To malte Cvirrant Wlme— Very Snperiora 



To every quart of currant juice, add three 

 pounds of sugar, and water sufficient to make 

 one gallon ; let it remain in the tub all night, 

 next morning remove carefully all the scum, 

 then put it in the cask (preserving a small 

 quantity to fill up as it ferments) which will 

 require from six to eight days, then place the 

 bung in slightly, for three or four days, then 

 drive it well in, and let it remain. 



Note. — The better the sugar the better the 

 wine ; I use broken down lump. Wine made 

 after this receipt will keep many years and 

 improve with time — if you have more wine 

 than tiie receipt calls for, put it in — no brandy 

 is required to give it a body, or to preserve' 

 it. I would recommend to every person tliat 

 sends a receipt to the Farmers' Cabinet, for 

 making wine, to send a bottle of wine and let 

 the Editor be the judge of it. 



J. B. C. 



Dec. 14tli, 1837. 



0:^ The above communication was accom- 

 panied by a bottle of domestic currant wine, 

 of a very superior order, the very best we 

 have tasted for several years ; and our friends, 

 some of whom are good judges, pronounce it 

 excellent. The receipt is simple, and to all 

 who are disposed to manufacture their own 

 wine, we say, try it. 



'Hams weighing from 12 to J51b5 



For the Farmers' Cabinet. 



Xiemarks upon Agricultural Buildings* 

 Wo. 3. 



WINDMILL TO RAISE WATER. 



Water may be raised by the power of wind 

 (as a first mover) either by a Vertical or a 

 Horizontal Wind-Mill. 



When a vertical mill is used upon a pump 

 tree already placed in a well, the tree itself 

 forms the vertical fixed axle upon which the 

 hollow Box turns which carries the axle of 

 the wind-wheel round in a horizontal direc- 

 tion, to face the wind as it shifts or changes its 

 course. The axle of the wind-wheel is formed 

 into a crank and wrist to operate on the valve 

 and bucket-rod so as to make a stroke, and 

 cause a portion of water to be raised at each 

 revolution of the wheel, the centre of the 

 wrist being at all times over the centre of the 

 opening or tube at the centre of the pump 

 I tree. One end of the horizontal axle carries 

 the wind-wheel, and the other turns in and 

 I against the extremity of a horizontal cylindri- 

 'cal hole, formed in the hollow box, and ano- 

 ther portion of the axle between the crank 

 and wheel turns in a horizontal cylindrical 

 hole formed by two semicircles, confined to- 

 jgether by screwbolts. Both bearings of the 

 I shaft and also the wrist are of perfect hori- 

 Izontal cylindrical forms, and turn in corres- 

 ! ponding holes; the two former in the box, 

 and the latter in the rod, near the upper end 

 of it. The cylindrical hole across the rod 

 ■may be formed of two semicircles, confined 

 together by screw bolts and nuts. The wrist 

 and part of the crank are v.'ithin the tube of 



