No. 11. 



Report of the Committee on Agriculture. 



341 



annual product of our industry will be 

 greatly increased — the faith and honour of 

 our State maintained, and the substantial 

 comfort and happiness of our people estab- 

 lished. 



The committee respectfully recommend 

 to their agricultural brethren of the State 

 of Maryland, to procure the analysis of such 

 soils, as they may take means to improve by 

 lime, or otherwise ; and transmit the same 

 to the chairman of the committee on Agri- 

 culture, at the next session of the legisla- 

 ture, together with a portion of the soil, and 



its average product per acre, prior to im- 

 provement — and to several succeeding legis- 

 latures its average product under such im- 

 provement — to the end that a basis may be 

 formed upon which an intelligent and pro- 

 fitable system of husbandry may be estab- 

 lished. 



All of which is respectfully submitted. 

 D. W. Naill, 

 Philip Poultney, 

 Robert Ghiselin, 

 Lyde Griffith, 

 Warford Mann. 



Table accompanying the above, showing the Annual Products of Industry in Maryland^ 



Agriculture, 

 Horses and Mules, 



Neat Cattle, 



Sheep, 



Hogs, 



No, 



25 per cent, of 



Poultry, 



Wheat, Bushels 



Oats, " 



Indian Corn, " 



Other Grain, " 



Potatoes, " 



Wool, lbs. 



Products of Dairy, 



" Orchards, 



Tobacco, lbs 



Hay, tons. 



Other Products, 



Amount of Agricultural Products, 

 SI. Commerce, 25 per cent, on Capital, 

 £11. Manufactures, 



Metals and Machinery, 



Woollen — 



Cotton, &;c 



Hats and Caps, .•••* 



Leather, 



Paper, 



Carriages, - . 



Furniture, .' 



Ships, 



Houses, 



Other Manufactures, 



Deduct for materials one third. 



Manufactures by Mills, 1 quarter. 

 Printing, &c., 



IV. Mines, ... . 



V. The Forest, 



VI. Fisheries, • 



Total, 



To MAKE Cream Cheese. — Take one 

 quart of very rich cream, a little soured, 

 put it in a linen cloth and tie it as close to 

 the cream as you can. Then hang it up to 

 drain for two days — take it down, and care- 

 fully turn it into a clean cloth, and hang it 

 up tor two more days — then take it down, 

 and having put a piece of linen on a deep 

 soup-plate, turn your cheese upon it. Cover 

 k over with your linen; keep turning it 



[every day on to a clean plate and clean 

 cloth until it is ripe ; which will be in about 

 ten days or a fortnight, or may be longer, as 

 it depends on the heat of the weather. 

 Sprinkle a little salt on the outside, when 

 you turn them. If it is wanted to ripen 

 quick, keep it covered with mint, or nettle 

 leaves. The size made from a quart of 

 cream is most convenient, but if wished 

 larger, they can be made so. — Cultivator. 



