398 



1B30. 



NFAV ENCT.AM) I AUMEll, 



July 2,1830. 



1 O S T O N , FRIDAY, JULY 



CROPPING GRASS LAND, SOILING, &c. 



It is oliscncd in Sir Jon.\ Si-Nclair's Code of 

 .Igricidture that ' in talking a crop of clover or rye | 

 grass, it is a most impoi-tant point to a-— ■rlam in 

 wliat cascP, culling licrbagc crops jrcin ior lec.l- 

 in-' or fattening live stock, or i-a-stuiing on the 

 ground, is most hcncficial. On all farms under 

 correct management, a part of the clover crop js 

 cut green, for working horses, milk cows, and m 

 some instance?, both for growing and fattening 

 cattle. There can be nodonl.t of the advantages 

 of this practice, in regard to horses and cows ; but 

 for young, and for fattening beasts, a sufficient num- 

 ber of experiments are not known to have been 

 nnule with any degree of accuracy. Young ani- 

 mals re(iuire exercise in the open air, and proba- 

 bly will not be found to thrive so well in houses 

 or fold yards during Slimmer, as on pastures ; and 

 though in every ease there is a great saving of 

 Ibod, the long, woody, and comparatively naked 

 stems of the planl.s, with leaves always more or 

 less withered, are perhaps not so valuable in the 

 production of beef or fattening stock, as a much 

 smaller weight of herbage taken in by pasturage. 

 Milk cows, however, arc so impatient of heat and 

 insects that this way of feeding them, at least for 

 a part of the day in warm weather, ought to be 

 more generally adopted : and the conv(;nience of 

 having working horses always at hand, besides 

 that they fill their stomachs speedily, is not of less 

 importance than economy.' 



'A cro]) of clover, or saintfoin,' according to 

 Loudon, ' when cut in the early part of the season, 

 may be ten per cent lighter than wlion it is fully 

 ripe; but the loss is amply counterbalanced by 

 obtaining an earlier and more valuable and more 

 nutritious article ; while the ne.xl ero|) will i)ro- 

 portionably be more heavy. The hay from old 

 herbage w"ill carry on stock, but it is oidy hay from 

 young''hcrbage that will fatten them. When the 

 .stems of clover become hard and sapless, by being 

 allowed to bring their seeds towards maturity, 

 they are of littli^ mori^ value as provender, than an 

 iMiiial ipiantity of the finer sort of straw of corn. 

 'The mode of making clover hay and that of 

 all herbage plants, as practised by the best farm- 

 ers is as follows: — The herbage is cut as close to 

 the ground, a:id in as uniform and perfect a man- 

 ner as it is po.ssibic to accomplish, by the scythe 

 kept constantly sharp. The surface having been 

 in the jireccding spring freed from stones nml 

 well rolled, the stubble ufter- the mower ought to 

 be short and smooth as a well shaven gra.ss lawn. 

 What part of the stem is left by the scythe is nut 

 only lost, but the after growth is neither so vigor 

 oiis nor so weighty as when the first cutting i; 

 taken as low as po.ssible.* 



As soon as the swath or row of cut heibage is 

 thoroughly dry above, it is gently turned over (not 

 tedded or scattered,) w ithout breaking it. Some- 

 times this is done by the hand, or by u small fork, 

 and some ftirmers arc so anxious to prevent the 

 swath from being broken, that iliey will not per- 

 mit the M.se of the rake shaft. The grass, when 

 turned ovct, in the morning of a dry day. is put 

 into coi'ks in the ufiertioon. 



The best managets disapprove of spreading out 

 the swaths of clover. The Wxn jl is exposed to 

 sun and air, provided it is siflliciently ciiretl to prrv 

 vent its heating in the mow or slack, the belter. 



As the cocks are placed in a liin-, it is easy to 

 put two or more into one afterwards ; and the 

 larger cocks may be speedily drawn logeiher, to 

 be put into tramp-ricks by means of ropes thrown 

 round their bottoms, and dragged along by a horse. 

 It is impos.sihle to lay down any rules for the man- 

 agemeut of hay, after it is put into cocks; one 

 thing is, however, always attendeil to, not to shake 

 out, scatter, or expose the hay oftener than is ne- 

 cessary fjr iis preservation. The practice of n^i.x- 

 ing new with old hay is a good one, and saves a 

 great deal of lime and labor, at the same time that 

 old hay is much improved by the mixture. 



Salting hay has been fieipiently recommended 

 by American writei-s and practical farmers; and 

 I Loudon observes that 'The ."halting of hay, at the 

 time of stacking, has been practised in Derbyshire, 

 land in the North Riding of Yorkshire. The salt, 

 I particularly when applied to the crop of roiien, or 

 1 when the first crop has received much rain, checks 

 I the fermentation, and prevents moulding. If 

 stra^v be mixed with the hay, the heating of the 

 stack is still further prevented, by the straw im- j 

 bibing the nnjisture. Cattle will eat, not oidy ; 

 such salted hay, but even the straw mixed with it, | 

 more eageily than better hay not salted, and also 

 thrive as well upon it. The ipiantity recommend- 

 ed, is, a peck of ground rock salt to a ton of hay. 

 Hy this application, hay that had been flooded 

 was preferred by cattle to the best hay, that had 

 not been salted.' 



rich soil, and well fupplied with water; and ui.-. . 

 der the leaves, he places, cither long green gras^ ^ 

 to keep the fruit clean, or slate stones, to ha.steli , 

 their niatiirily, as has been frequently recommcndl I" 

 il in the New Knglnnd F'armer. ] 



We have also received from Boj. Wiierle«< 

 Rsq. of Framingham, a box of fine clierriee, of the ^ 

 same kind as those sent us by Mr Bo.net. Thej 

 were large and of beautiful appi-arancc ; and ap. ( 

 pear to be the Davenport's Kr.rly May Diikca ^ 

 We have here striking proofs of the imporlunrr oir 

 cultivating the best sorts of fruit, as they rc<ii 

 no more attention, than the most ordinary kin^l 



Much injury has been done to the fields of com 

 this season by the wire worm. A farmer from 

 Milbury told us a few days since, that be had to 

 replant all his corn ; another from Lcomirstcr in- 

 forms lis that about one fourth of his corn has 

 been destroyed by the wire worm. It seems 

 neither of these persons had li(!ard at the time 

 they fir.-^t planted, that soaking the seed corn in a 

 solution of copperas would prevent the ravages of 

 iIk; worm. The crop of grass this season in some 

 parts of the country we are informed will be light, 

 ill ol.l fields particularly, the cold weather has 

 probably had n tendency to retard its growth. 

 The raiiis iliat have fallen in such abundance for 

 some weeks past, have injured the finer kinds of 

 fruit, many of our best peach trees have lost the 

 greater part of their fruit, great numbers of peare 



nd plumbs have fallen from the trees — Worces- 

 kr Register. 



Remarks. — This shows how slowly useful in- 

 formation makes its way to those whom it most 

 concerns. The recipe for preserving seed-corn 

 from the wire worm, by soaking it in S 'solution of 

 copperas, has been jmblishcd at least once a year 

 ill the New England Kariiier for several years 

 back. It has likewise travelled the tour of most , 

 or all the newspapers in New Kngland, and been I 

 two or three times inserteil in successive numbers I 

 of the New England Farmer's Almanack. The 

 soaking of the corn in Copperas Water, has been 

 found to be a complete and infallible preventive of 

 the ravages of all insects, which attack seed-corn 

 under ground.— Ed. N. E. Farmer. 



Delicacies of the Season.— Wo have been polite- 

 ly presented by Gen. W.m. II. St m.ner, of Dor- 

 chester, 'vith a box of the Downlon Straw ben les 

 of prodigious size, anil exccllnit fiiivor. Some of 

 till' largest measured SA inclujs in circumference, 

 anil 01) ol'iliem lillid a ipiarl measure, d'en. Sini- 

 NF.n remarks tliut he cultivates them tn Mis, in a 



We learn that a number of the cattle sold iii 

 Mr Powel's sale on the IGtli, were purchased foi 

 the venerable Ch.-rlcs Carroll, of Carrolton. 



.MASSACHUSETTS HORTICCLTLRAL SOCIETV '^ 

 r R f I T s . 

 Cherries.— Of this frnit four specimens were pro 

 duccd in the Horticultural Hall, on Saturday. 



White Tartarian Cherries, (supposed to ti 

 White Biffgareau) by Rf ifs Howe, from the ' 

 den of Samiei. Dow.ner, Esq, of Dorchester a 

 fruit, and considered the best of the White < 

 ries. Black Heart Cherries from the saoie Gar 

 Black Tartarians from Uie sanno ; these were 

 worthy of hiiih praise. By the same person ■. 

 exhibited several branches, loaded with the 

 fiuit, in order to show the abundant bearing of 

 the finest of Black Cherries. 



Black Tartarians. from Mr Edward Sham 

 Dorchester; these Cherries were very large, rip** 

 and finely flavored. The contents of the Baske 

 produced before the Committee, were selected, am 

 on comparing them with the colored figures in Form 

 logical Works, were found to rival them ia size an 

 richness of hue. In these respects, as well ns b 

 their excellent flavir, they would do credit to the ei 

 hibilions of the first Horticultural Society in ih 

 world. 



S^roicifmcs.— Wilmol's Superb Strawberry. | 

 Mr David Haooerston, of Charlestown. S. , 

 Lima Strawberry, from the same, large, light re 

 and fine flavor. Also, a very large White Strav 

 berry, (unnamed) from llic same. This fruit, tlioug 

 not high flavored, is well adapted for llie desert, « li< 

 mixed^with the Scarlet varieties; it was conjecture 

 to be the White Chili, but of this the conumtu 

 would not pronounce a decided opinion. 



Grapes. — Two large bunches of White Swee 

 water Grapes, raised and ripened under Glass, l"ro 

 the garden of John Pri.nce, E.«q. of Roxbury. 



Gooseherries. — Some unripe Scotch Goosebcrrii 



were exhibited by Zebkuee Cook, Jr, Esq., reinarl 



able on account of the great size to which they hi 



attained, thus early in the season. 



Per Order of Uie Committee, R. Ma.n.m.sg. 



r L o w e r s . 

 By Rirts Howe, from the garden of S. Dow.n_ 

 Esq. Rosa Grevilla, R. .Multiflora, R. Perfect U* 

 quette, R. Agreeable Violet, R. Provence, two vari' 

 ties R. Royal Purple, R. Unique, R. 100 Leaf, tw 

 varieties, a branch of Mos-s Rose with white ami pit 

 flowers, a fine variety of Roses and other flower 

 from Mr Bukei), of I-ynn, a fine specimen of I':i3« 

 flora Quadrangularis, and fine Pinks, from < 

 Thompson, of Medford. Native flowers by t 

 Stii.i.man. Multiflora Roses by J. Bali.arp. Sil 

 ffle Moss Rose, by D. Haooersto.n. Per order. 



** R. L. EMMONg.. 



At a meeting of the Executive Conunittce on 9| 

 urday last, the following members were admitted, ti 



Col. M- P. Wilder. Roslon. 



Dr S. .^. Slit RTLEEE, " 



Stki'Iien Badi.»m, " * 



William Oliver, Dorchester. 



Samuel Dow.ner, (Tinirmafi. 



