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N h: vV ENGLAND FARMER, 



OCT. la, 181 < 



MASS. HORTICULTURAL SOCIbyry. 



EXHIEITIO.N OF FRUITS. 



Saturdiiy, Oct. 1, ISii. 



From R. iManiiing — lielle Lucrative, Bello et 

 Bonnp, Capiaunmiit, Jalousie <le Vendee Foiite- 

 nay, Frederick of \Viirleiiibiir{:, Sljrean, and AI- 

 plia Pears ; Catlierine and Robinson Crusoe Peach- 

 es — all fine specimens. The Jalousie de Vendee 

 Foiitcnay, promised to he a very good pear. 



From Allen Putnam, Danvers ; Aunt Hannah 

 and President Apples, 



From George Walsh ; Clingstone Peaches, and 

 a large red Apple, of fine appearance, name un- 

 known. 



From Jared Lincoln, Hingham ; fine specimen of 

 Seek-no-furlher Apples. 



From W. Meller ; Heath Peaches — fine speci- 

 men. 



From C. VV. Hartwell, Andover; Kiihani Hill 

 and Phillips's Red Winter Sweet Apples — fine 

 specimens. The Phillips' is an apple of fine size, 

 color, and full of juice; a spreading tree of 70 

 feet from which .the fruit was taken. 



From H. Vandme ; Coe's Golden Drop Plums. 

 From Cheever Newhall ; Peaches ; Benrre Diel, 

 and St. Germain Pears : Gravenstein Apples — fine 

 specimens. 



From Francis Walker, Newton ; large Chelms- 

 ford Pears; weight 21 oz. 



From J. Lovett, Sid ; St. Michael, Beurre, Gris, 

 and Bergamot de la ftlotl Pears; Seedling Apples, 

 of fine appearance ; some russet and others a dingy 

 red striped, growing promiscuously on the same 

 tree. Red Rareripe and Royal George Peaches 

 — all fine specimens. 



From H. J.Oliver, a large Red Apple, quiie at- 

 tractive but not very good, and the Dutch Codlin. 



From J. F. Trull, Orange Quinces and Catillac 

 Pears. 



From S. A. Shurtlefi", Seedling Grapes — a fine 

 specimen. 



From Mrs T. Bigelow, Heath Peaches — large 

 and handsome. 



From D. L. Giddings, of Wiiyland ; a fine spe- 

 cimen of Seckle Pears. 



From Samuel Walker, a Williams' Bon Chretien 

 Pear, grown from a tree set out 28th April last, 

 then just imported from France ; (sameas the Bart- 

 lett.) 



From C. E. Hunt, Boston ; a fine specimen of 

 Golden Chasselns Grapes. 



From J. L. L. F. Warren ; Lemon Clingstone 

 Peaches. 



From Rev. G. B. Perry, Bradford ; Long Rus- 

 sets, Bellflower, Fall Harvey, Kilham Hill, and 

 Gravenstein Apples. 



From Wm. Lawrence, Groton ; several kinds of 

 Apples ; fine specimens ; names unknown. 



From Capt. Hooper, of Meverly ; St. Michael, 

 Hooper's Bilboa, Bergamot de Paqiies, and a kind 

 unknown; all fine specimens. 



From F. Tudor, Nahant ; Brabant and Colville 

 Apples; Fortune, Beurre Diel, Louis Bon d' Jer- 

 sey, Beurrc Bronze, Belle et Bonne, Napoleon, 

 Duchess d' Angoiileme, Gross d' Brussels, Brown 

 Beurre and St. Michael Pears. These wcro grown 

 on the exposed point at Nahant. The fruits were 

 excellent, and in appearance would do credit to 

 the best cultivator in a protected situation. Mr T. 

 in this, as in other matters, shows great skill by 

 protecting his trees by an open trellis. After this 



e.xhibilion, r.o one should de.^pr.ir of producing fine 

 fruits, however unfavorable his situation. 

 For tlie Committee, 



B. V. FRENCH. 



APPLE BUTTER. 



We have eaten apple butter, made by the Ger- 

 mans in Pennsylvania, and a most e.xcollent thing 

 it is. Rev. Mr Drew, while editor of the Maine 

 Cultivator, a few years since, gave the following 

 directions for making. We hive had it made of 

 an excellent quality as detailed below, excepting 

 that the cider was boiled down to one third, which 

 was considered an improvement in the quality, and 

 it would keep the better. — Amer. Far. 



"Late in the autumn, when the evenings be- 

 come quite long, invite one of those social parties 

 to your house — which are made truly social by be- 

 ing gathered for the purpose of performing some- 

 thing useful and seasonable — called "bees;"' for 

 they are busy seasons, when drones have no place. 

 Commit to these good hearted and merry neigh- 

 bors six bushels of sweet apples, and set the ladies 

 at work paring, quartering and coring them. Mean- 

 while, let the boys or young men be engaged in 

 boiling down two barrels of new cider to the di- 

 mensions of one. When the apples are prepared, 

 (which will make just about a barrel,) deposit them 

 in the boiling down barrel of cider, apportioning 

 them in different vessels, if you have not one large 

 enough lor the whole — (or manufacturing a less 

 quantity than above stated, if you do not want so 

 much, but regarding the proportions) — and then 

 commences the real work of making apple butler. 

 Pile on the wood and keep the fire blazing. Mean- 

 while, from the time boiling commences, the con- 

 tents must be stirred up by a Kuitobh) stick, with- 

 out a moment's cessation. This will require alter- 

 nate turns from all the members of the party — a 

 merry business amongst them all night to accom- 

 plish the object ; but when the whole is reduced 

 to a pap about the consistency of thick hasty pud- 

 ding, turn in some essence of lemon or cinnamon, 

 to give it a flavor, and the operations may cease, 

 the fire suHeied to die away, and the party return 

 to their homes. The ensuing day, the mass may 

 be committed to pots and jars for future use. When 

 cooked, it will be about as hard and fine as butter. 

 It is a delicious article, and wiJI keep many years : 

 indeed it improves by age. That which we ate in 

 Pennsylvania was seven years old. Families in 

 that region make no apple sauce, or rather they 

 make it this way, once in seven years only, and 

 then call together friends and neighbors for a great 

 operation. We made 100 lbs, three years ago, di- 

 rectly after our return, and a fine article it is. We 

 keep it for the benefit of age." 



[n England, fine large houses are built with half 

 iheir windows false, to save the tax on windows. 

 Families are also taxed for every servant they keep, 

 and if the servant wears a powdered wig, the tax is 

 a guinea extra. Many of the family carriages 

 large enough to contain four or six persons, are 

 perched upon wheels hardly large enough for a 

 child's wagon, on account of wheels over a certain 

 size being heavily taxed. — Selected. 



The largest ox in the United Stntep, is owned 

 and raised by P. N. Rust, of Syracuse, N. Y. Its 

 weight is 4100 lbs. 



Frnm the Maine Cultivator. 



BUTTER MAKING IN NEW YORK. 



Mr Editor — Business led me to visit Goshen 

 and Minisink, Orange Co., N. Y., in my late jour- 

 ney to that State, and knowing that it wag noted 

 through the Union as a superior butter making 

 country, I determined to learn every part of the 

 process. I was surprised to find that after the 

 milk is strained, every part of the process difTers 

 from ours. 



First, the keeping of the cows, e.=;pecially in 

 winter, is somewhat peculiar. When the 'and is 

 laid down to grass, six quarts of southern c\over, 

 and as much herdsgrass or timothy, is sowed on an 

 acre. This ensures generally a very thick growth 

 of rich pasturage or mowing land. They prefer 

 the southern clover, because it is smaller than ours, 

 and has the advantage, in that the second crop of 

 the season is well seeded, and is the one frotn 

 which the seed is gathered. 



I am convinced from what I saw, that on the 

 average not more than one half the quantity of 

 grass seerl is sown in Maine which should be. 



They feed their clover hay to cows, and I was 

 surprised to see how green they put it into the barn. 

 They say they wish it to he fermented. 



I visited Gen. Wickomb's yard, in Goshen, where 

 I saw forty cows — all, or nearly nil, grade nnimalg 

 of the Durham short-horned breed. Every cow 

 has a separate stall, and outside door, made of three 

 upright boards, with two open spaces three inchesi 

 wide, to admit air. 



The barn is an L, with a southern aspect. Each 

 door is numbered. In many of the yards I saw 

 boxes for every four cows, made as follows: Four 

 slit-work posts, 5 feet long, at each corner; four 

 side boards 12 to 15 inches wide and C> feet long, 

 nailed on so that the lower edge is 20 inches from 

 the ground ; a bottom is laid over at this lower 

 edge. From the top of each post there is a board 

 about 4 feet long, coming down on the side board 

 like a brace, and nailed to it; of course there are 

 eight of these. This forms a place on each side 

 for one animal to feed, and they cannot throw out 

 the straw or hay, which is all put in the box, when 

 the cattle are fed in the yard. 



I have been thus particular, because I do believe 

 it an important arrangement. 



Some raise the sugar beet for winter use. 



Now for the butter making. The milk is strain- 

 ed in pans or oaken tubs, holding two pails full, 

 Every thing is done in the cellar. The milk is 

 not meddled with until it coagulates, when each 

 day's or each half day's milk is put in the churr 

 with nearly an equal quantity of cold water in 

 summer, and warm water in autumn or winter, Ir 

 bring it to the proper temperature, which is from 

 55 to CO degrees of Fahrenheit. 



The churn is made in the barrel form, of oak, 

 hooped with iron, with a wooden hoop three inches 

 wide at top, in which the cover rests. For six tn 

 ten cows, the churn should hold 30 gallon.* — and 

 in that proportion for a larger number. I believe 

 they rarely exceed two barrels, as in larpe dairies 

 they prefer to churn several times a day, to the use 

 of larger vessels. 



Churning is never done by hand, except for o 

 single cow. In small dairies it is done by a dog 

 or sheep, on an inclined wheel, propelling the dasli 

 by very simple gearing. Those larger, have horse 

 or water power. The motion can be conimunica- 

 ted to the shaft and arm, elevating and depressing 



