I ich th(\v are ilevelopcil — ')iit ihey may \->c 

 ' lereil as extendina^ to future a<>-e<i, and as 

 ' itely teiidina: to henofit the whole human 

 •' as atrordins: subsistence to generations yet 

 ' (10; as nmlti[dying life, and providing for 

 I'* joyment." 



From the American Farmer. 



Povi'elton, Philad. County, Julii 1, 18^3. 

 .R Sir. — Your profitable manag-ement. 



more, than the hiarh state of cultivation, 

 ich the officers of the society found yonr 



ends me to desire, not merely a statement 



system, you pursue, in the preparation of 

 oil — the arrantjement of your field* — the 

 n of your crops — hut the mode of spcur- 

 iur fodder— feedinsf your cattle— and the 

 ition of their manure. I was struck, by 

 pearance of your stock, and s:ratitied, at 



, that our opinions, and practice perfect- 

 icide, in the preparation of hay. and dis- 

 OB of it in hay houses, .nslead of huge 



re thouT;Iit, the parade of Pennsylvania 

 about as pro.'itable as the decoration of 

 e blue wasr^ons, or the musical bells at- 

 to cur teams. The insceninus mode 

 J to deprive our tjrasses, of their most 

 e, and nutritious parts, is so abi^urd, that 

 ■ since \vould have been abandoned, I 

 hope, had not our prejudices in favor of 

 ages, which srenerally keep practical 

 right, in this instance put us all 



lod weather, most crops of Ej'rasses, can be 

 I vvithout being shaken from the svvartb. 

 form practice for many years has been to 

 ly grass to remain nearly two days, un- 

 i, to gather it by an horse rake, cock i! 

 iot part of the day, salt it, and place it in 

 house, which admits a free circulation 

 My clover like yours, retains much o( 

 )r of its blossoms, and leaves. The ad- 

 of pitching hay, from the carriage into 

 ; iHirn," does not counterbalance, the 

 of labor in preparing, the loss of nu- 

 n drying, and the great danger of fire 

 :ating, as well as from the escape of mais- 

 hich so often in this climate, attracts 

 J, to the utter destruction of the building. 

 the hopes of the farm, 

 convenience of leeding, has also been 

 to aid the arguments, in favor of a 

 ennsylvania barn. "We owe much of our 

 to the industry, care, and skill, of our e.^- 

 Gernian population, but I think, it mav 

 tioned, whether the expense they incur, 

 trrangement of their farm buildings, is 

 f often mischievous, not merely useless, 

 ng tender their cattle, and "diseasing 

 ■f bad hay. It is scarcely possible in 

 e, where the changes of climate, are 

 and severe, to guard farm stock, from 

 s; when they are made warm throughout 

 »t, and necessarily, left exposed to the 

 of storms, during part of the day. 1 am 

 ed, that milch cows, and very young 

 require protection from cold — nil otheT- 

 f guarded from wet, and currents of 

 ed with more appetite, digest with more 

 3rk with more vigor, and encounter ac- 

 exposure, with less danger of harm, 

 they be confined witMa'^ thick stoue 



^^^ NEW ENGLAN D FARMER. 



walls, inhaling an impure atmosphere, from 

 which by the instinct of nature, if not thwarted 

 '>y the ill judged contrivance of man thev would 

 lly. 



I would suggest, that the position for the farm 

 yard be seleclt^d as usual at the foot of a small 

 ■'ill, of which the southern side, should be cut in 

 such manner, as to admit the erection of a barn 

 sufl'iciently large for all its usual purposes, ex- 

 •■ept that of holding hay, and feeding cattle. 

 Roofs pitching to the South, and sufficiently ca- 

 pacious to protect all the hay, straw, fodder, 

 ami stock of the firm should be extended at 

 hoth gable ends. For the support of the fodder 

 lofts, and roofs, pillars of brick, or stone, should 

 be erected at proper intervals; for the security 

 of the bank, and the road at its edge — a wail 

 somewhat higher, than it, should be built— a 

 space of two feet, should be left, between the 

 northern side of the loft and the wall. Racks 

 should be placed perpendicularly, with their 

 outer ed'j^es, exactly corresponding, and paral- 

 lel with the wall, and side of the loft. Thus a 

 ''pace, oflwo feet vvould remain between them 

 and the wall, to be filled with hay. .\ long shut- 

 ter, sufficiently wide, may be secured by hinges, 

 •iltached to (losts, on the outer side of the wall 

 -;-in order that when the rack shall have been 

 filled, by pitching from above, it may be closed, 

 at a proper ana:le to exclude rain or cold air. 



Stalls for cattle, pens for sheep, and calves, 

 should be at fit distances placed beneath the 

 bay — palings, and gales, might secure them on 

 the southern, or outer side. The hay being ex- 

 posed on two of its sides, would rcrjuire infinite- 

 ly less dryino-, than if pressed closely, in a great 

 nass, within the thick walls of abarn. It is 

 scarcely to be belioved, by those, who have 

 not seen the exponmant, how little drying. 

 ■,n-ass requires, when it is to be salted, and 

 thrown lightly, into an open hay house. By be- 

 ginning :.t one end of a long loft, and discharging 

 the loads, so as to not more than half fill it, un- 

 til tile hay be extended to the other, by the 

 time, that the end at which the farmer began, 

 -^hall be quite filled, his hay, in despite of the 

 state, in which it has been hauled, will be suf- 

 ficiently dry. The advantages, I propose, are 

 the say ng of labor in making the hay, of money, 

 in building the barn, of nutrition in not exhaust- 

 ing the gra«:s by unnecessary exposure, to the 

 rays of the sun ; and to practical farmers, what 

 to them, is of consequence, a return to their 

 pockets, in profit on cattle, which after being 

 exposed from January to July upon hay, and 

 grass alone, may be exposed on Philadelphia 

 shambles with credit to the feeder, as yours 

 have been shown. I am your's, &c. 



JOHiST HARE POWEL, 

 Corresponding Sec'ry, Penn. j 

 Agricultural Society. { 



141 



From the Cook's Oracle. 



EOILIIVG. 

 This most simple of Culinary processes is 

 not often performed in perfection, — it does not 

 require quite so much nicety and attendance, as 

 Roasting. To skim your pot well, and keep it 

 really boiling (the slower the better) alJ the 

 while, — to know how long is required for doing 

 I he joint, &c. and to take it up, at the critical 

 moment when it is done enough, — comprehends 

 almost the whole art and mystery. This, how- 



I ever, demands a patient and perpetual vigilance, 

 of which few jiersons are cajiable. 



The Cook must take especial care that the -fa- 

 lter really boils all the -.chite she is cooking, or she 

 -.cill be deceived in the time ,- and make lip a suf- 

 ficient fire (a frugal Cook will manage with 

 much less fire for Boiling than she uses tbr roast- 

 ing) at first, to last all the time, without much 

 mending or stirring. 



Il'hen the Pot is coming to a boil, there will 

 always, from the cleanest Meat and clearest 

 Water, rise a Scum to the top of it : proceeding 

 partly from the foulness of the moat, and partly 

 from the water, — this must be carefully taken olV 

 as soon as it rises. 



On this, depends the good appearance of all 

 boiled things. 



When you have scummed \yell, put in some 

 cold water, which will throw up the rest of the 

 icum. 



The oftener it is scummed, and the cleaner 

 the top of the Water is kept, the cleaner will 

 be the Meat. 



[f let alone, it soon boils down and sticks to 

 the Meat ;* which instead of looking delicate- 

 ly white and nice,— will have that coarse and 

 filthy appearance we have too often to com- 

 plain of, and the Butcher and Poulterer be 

 blamed for the carelessness of the Cook in not 

 scumming her pot. 



Many put in Milk, to make what they boil 

 look white ; but this does more harm than o-ood : 

 — others wrap it up in a cloth ; — but thes% are 

 leedless precautions, if the scum be attentively 

 removed, Meat will have a much more delicate 

 color and finer flavor than it has when muffled 

 lip. This may give rather more trouble — but 

 Those who wish, to excel in their Art must only 

 consider how the processes of it can be'most perfectlii 

 performed; — a Cook vyho has a proper pride 

 and pleasure in her business, will make this her 

 maxim on all occasions. 



Put your Meat in cold] water,— in the pro- 

 portion of about a quart of Water to a pound of 

 Meat :— it should be covered with water diirino- 

 the whole of the process of Boiling— but nol 

 drowned in. it— the less water provided the meat 

 be covered with it,— the more Savoury will 

 be the Meat, and the better will be the Broth. 

 The xi'ater should be heated gradually— accnTd- 

 ing to the thickness, &c. of the arlicle boiled— 

 lor instance, a Log of Mutton of 10 pou.nds 

 weight, (No. 1,) should be placed oyer a mod- 

 erate fire, which will gradually make the water 

 hot, without causing it to boil for about forty min- 

 utes — if the water, boils much sooner, the meat 

 will be hardened, and shrink up as if it was 

 scorched — by keeping the water a certain time 

 heating without boiling, its fibres are dilated, 

 and it yields a quantity of scum, which must be' 

 taken off as soon as it rises. 



" If a vessel containing water be placed over 

 a steady fire, the water will grow continually 

 hotter till it reaches the limit of boiling, after 

 which the regular accessions of heat, are whol- 

 ly spent in converting it into Steam — the Water 



* if, unfortunately, this should happen, the cook 



must carefully take it off when she dishes up, either 



with a clean Sponge or a Paste-brush. 



t Cooks, however, as well as Doctors, disagree ; for 

 me say, that " all sorts of fresh meat should be' put 

 when the water boils." I prefer the ahove method, 



for the reason given — gentle stcwin? ,L-h:!.(' Meat, &c. 



tender, and stiH learss it sajna uud culriiive. 



