No. 



Preservation of Tomatoes. — Premium Cows — Butter 



G7 



sists of a fork, rope, and two pulleys — the 

 latter being attached to the rafters of the 

 barn, and the rope fastened to the fork and 

 passed through them and down to the floor, 

 md by passing the end under a pulley-wheel 

 and attaching a steady horse, one man may 

 discharge a load of hay in the short space 

 of time above mentioned, simply by placing 

 the fork in the hay and directing it to the 

 mow by means of a rope attached to the end 

 Df the handle. Now this is no humbug, for 

 [ had the pleasure of seeing it in operation 

 to-day. Our intelligent and enterprising 

 neighbour, George B. Abbott, for the pur- 

 pose of showing the advantage and capabil- 

 ity of it, stationed it in my barn, and dis- 

 charged three loads in short order. Now I 

 believe if any farmer who has much hay to 

 gather, knowing the hard labour and time it 

 requires to discharge a load of hay, could 

 but see one in operation, he would not do 

 long without one, as the cost is so small. 

 Mr. Abbott thinks he can discharge with it, 

 with ease, thirty or thirty-five tons in the 

 course of the afternoon, from two till six 

 /clock — the usual time allotted among farm- 

 3rs for hauling — and I suppose by the hand 

 fork the ordinary quantity would not exceed 

 seven or eight; it would depend in some 

 measure on the height of the mow. But 

 with the horse fork, the height makes but 

 little difference, or even the depth, for it is 

 capable of placing the hay all over the mow, 

 md thus dispense with the necessity of more 

 than one person in the mow, and he only to 

 tramp the hay down. 



Yours respectfully, W. B. A. 



We sbould be glad if some of our friends who have 

 used this machine for unloading hay, would inform us 

 of its operation. The editor has not seen one at 

 work.— Ed. 



Preservation of Tomatoes. — The pow- 

 der of tomatoes, presented at the exhibition 

 of the Royal Society of Horticulture, of 

 Paris, in July last, reminded us of a mode 

 of preservation pointed out last year, by M. 

 VHmorin. We think we ought to report it 

 here. " M. JuUien, President of the Society 

 of Agriculture of Joigny, has pointed out to 

 us a mode of preserving tomatoes for several 

 months. It consists in gathering at a late 

 period, the fruit which has reached its full 

 size, but which is yet green. Leave eight 

 or ten inches of the stalk, and tie them in 

 bunches of six or eight, taking away most 

 of the leaves. These bunches are after- 

 wards hung in an airy and dark place, where 

 they will keep all winter. When it is re- 

 quired to use them, take the necessary num- 

 ber of bunches and place them near the 



windows of a living room. The fruit red- 

 dens and ripens in a few days. This method 

 suggested to us another, which will preserve 

 them a shorter time, but which may also 

 have its use. Green tomatoes, gathered the 

 last of October, and set upon the latticed 

 shelves of a well lighted fruit room, ripen 

 there in succession; and at the moment 

 when v^ write, such tomatoes have sup- 

 plied our consumption for nearly six weeks. 

 They are deprived of their leaves, like the 

 other?, and eight or ten inches of stalk left 

 upon them. — Revue Horticole. 



Premium Coavs — Butter. 



In the Report of the Essex County Agri- 

 cultural Society, Mass., we find the cows to 

 which premiums were awarded, belonged to 

 the native breed. The following is a state- 

 ment of the produce of the cow receiving 

 the first premium of the Society. She be- 

 longed to Henry Cressy, of Salem, and was 

 six years old. She calved the 21st of May, 

 and gave milk as follows: 



From 21st May to 21st June, 1,469 lbs. 4 oz. 



21st June to 21st July, 1,264 



21st July to 21st Aug., 1,127 8 

 21st Aug. to 21st Sep., 956 8 



Total, 



4,8171bs. 4oz. 



It required nineteen pounds of this cow's 

 milk to make one pound of butter. She was 

 kept mostly on grass, but received during 

 seven weeks two quarts of shorts per day. 



The second premium was awarded to 

 Warner Averill, of Ipswich. This cow was 

 six years old, and gave on an average 

 through four months, 35 pounds of milk per 

 day. After she calved she- received two 

 quarts of meal per day for about six weeks. 

 During September she received one quart 

 of rye meal every night. 



A seven-year old cow belonging to vVil- 

 liam Williams, also received a premium. 

 She calved Feb. 6th, 1845. This calf was 

 sold to the butcher for ten dollars when six 

 weeks and three days old. After the calf 

 was taken from her she gave from 14 to 15 

 quarts of milk per day, for about four months. 

 In September she gave 8 quarts per day. 

 The first two weeks after she calved she 

 gave 10 quarts per day more than the calf 

 could suck. 



Butter exhibited for premiums was in 

 pound lumps, in tin cases or boxes, so con- 

 structed that the whole was kept cool by 

 lumps of ice in the centre box. 



The process for making the first premium 

 butter was as follows : 



The milk was strained into tin pans, in 



