1868. 



NEW ENGLAND FAR^VIER. 



J99 



some seventy-five feet above this field, I 

 visited others, cultivated in strawberries, corn, 

 cabbages, squashes, melons, young grape vines, 

 potatoes, &c., and 100 peach trees. Of the 

 latter 1 fiaund but one tree attacked by insects, 

 and no signs of the yellows. The trees were 

 all budded and in vigorous condition. The 

 land on which these crops stand is a sandy 

 loam, and not subject to early frosts, — the 

 peach trees giving no signs of being injured 

 by the cold of winter. 



On another field, some sixty feet above the 

 level of the brook in the valley, I visitecf his 

 grape vineyard, containing about two acres. 

 With the exception of a few plants where the 

 ■wind had free sweep over the edge of the hill, 

 the vines were all full of heavy foliage and in 

 vigorous growth. The oldest vines — some 

 eight or ten years old — were not generally in 

 fruit, while those of half that age are loaded, 

 even overloaded, with large bunches of the 

 finest grapes. Some of the vines are tied to 

 stakes and others trained upon wire trellises, 

 in order to determine the cheapest and best 

 modes of managing them. All these vines 

 are set upon land covered with small stones, 

 what is called a "cobbly knoll," and was ori- 

 ginally covered with a growth of yellow pines, 

 scrub oaks and white birches. It has received 

 but little manure beyond a dressing of leached 

 ashes. Mr. Moore does not believe in the 

 theory that the grape needs no manure, but 

 thinks that high manuring tends to injure 

 rather than benefit it, — and that the appear- 

 ance of the vine will indicate clearly enough 

 when it needs more nourishment. 



We have in this town some twenty-five acres 

 In grape vines. I have visited no other fields 

 this season than that of which I have spoken, 

 and cannot, therefore speak of their present 

 condition. This one is well worthy the ex- 

 amination of those who intend to engage in 

 the culture of the grape. 



Nearly all the crops on Mr. Moore's farm 

 are looking finely. All the hoed crops are in 

 straight lines and kept scrupulously clean, — 

 what weeds had crept in during the busy sea- 

 son of haying, were being taken up and car- 

 ried away from the fields. He stated to me 

 the income from some of the crops, such as 

 asparagus and strawberries, but I was too 

 much interested in seeing and hearing to make 

 notes, so that I will only say that the cash 

 items were quite large. He is a skilful gar- 



dAier as well as farmer, and is doing much to 

 introduce what is called "market gardening" 

 among our farmers. Indeed, a large business 

 is already going on in this direction. 



Our people are improving the "rainy sea- 

 son" to lay down their lands to grass, and get 

 in turnips for winter stock. 



My visit to the Mountains revealed many 

 changes that have taken place since my first 

 "call upon them." Fine hotels and excellent 

 roads are now common where the dark forest 

 held sway then, so that wonderful works of 

 art are now mingled with the majestic scenery 

 of the region. Among the works of man, the 

 White Mountain Bailroad, is the most nota- 

 ble. , It is" now nearly completed ; is three 

 miles long, ascends the face of the mountain 

 in a straight line, and rises one foot in three. 

 The ascent is made by the engine turning a 

 cog-wheel among strong iron pins on a centre 

 track, and not by a stationary engine as is 

 generally supposed. It is a wondrrful work 

 of art, almost frightful to look at, but appears 

 to be substantial and safe. The road is made 

 of timber and is a continuous bridge, crossing 

 the ravines at the same degree of elevation as 

 when rising the face of the mountain. 



My trip was a pleasant one, and I only wish 

 that all your readers, who desire it, may en- 

 joy a ramble among those "Crystal Hills." 

 Truly yours, Simon Brown. 



Messrs. R. P. Eaton & Co. 



BUTTEB AND CHEESE. 

 We have received a somewhat lengthy arti- 

 cle from our correspondent, "W. H.," who has 

 long been of the opinion that by our ordinary 

 process of making butter and cheese much of 

 the valuable qualities of the milk are lost. 

 The success which has attended the extraction 

 of butter from the whey of cheese factories, he 

 regards as proof of the correctness of his po- 

 sition.' He believes that when the cream Is 

 taken from the milk for making butter, there 

 is removed with the globules of butter, some- 

 thing not essential to the production of butter, 

 but which is of value in the • production of 

 cheese ; just as the cheese makers have found 

 that in setting the milk for cheese, they fail to 

 work in all the butter producing qualities of 

 that milk. As, then, butter has heretofore 

 been lost in the whey of the cheese-maker, so 

 cheese goes to waste in the buttermilk of every 

 churning. • 



