NEW ENGl.ANI> FARMiER. 



PUBLISHED BY J. B. RUSSEI L, AT NO. 68 NORTH MARKET STREET, (at thk AcKicui.TunAL Warkh»U5K .) -T. G. FESSENDE.N, ED I TOR. 



vol.,. IX. 



BOSTON, WEDIVESDAY EVEMn6, MAY 25, 1831. 



NO. 46. 



i just turned him out of tlie sty, li.ivici^' thim: so tlio 

 j lUUbofm-e. On going to «.\arnine liis olliii- liog..!, 

 I fiiiuul they liiid betsn supplied with pli'iity ol' 

 — good Sound corn in the cars, and i-oldvvater from 



BEES. |aruiniiiig lirook. 1 tri.'d to persiiade' the owuei 



tfa Fr.sstNDE.N— If the inexhaustible subject , ^^ .j||„|u ,„y plan with this hoL',.ind feed hun on 

 Bcfs is not worn out in your colunms, you 1 j.^,.,, ,,,^.,1 i;,,,!^,! l,m l,e soon stmk up his nose at 

 y Slate as follows. I tlie idea of ni.-iUing 'Aas/^ puiWintr /or his kngs !' 



a January la>t, with twp friends, I csHeil »' ! .\s my effort to persuade hini .was •ineffictual, he 

 entlenian's house, in Worcester, Otsego county. | (^„;,||y n„„io nfe an offer of his-hng, to try the jilan 



niy.self, confiiient, as he said, that L vyould find it 

 altoijeihor uiisuci-esaful. 



To make tlie story as short as possiUle, I hought 



the hog, for less than what the owner called the 



1 an ordinary beehive attached to tlie east wall I ^.j^i^g ofthe corn he had eaten, put him into a warm 



FOR THE NEW ENGLAND FARMER. 



Y. to see his Heehives. — He showed us a i 

 se 4 by 6 feet, and 6 feet to the eaves, boarded, | 

 iboardeil, shingled and well floored, with a close | 

 uidocking and opening which, we be- 



ivcll braced, with slight scaffoldings extend- [ g[y^.^ partilioned from a horse stable, and the next 

 upon the east, south and north sides. The j ^|jjy conjinenced feeding him with hasty pudding, 

 ■ aperiure was a small hole or two on the east ^^ ,„y n^jgljbor called it, made of corn meal and 



under the hive, which was elevated about I jj ^ij;(i,|.g ^,(■ [,oi|g,l potatoes, with now and then 

 e feel from the floor, f>r the bees to pass, out' g(,„|g pumpkins. This was done in a large kettle 



of which would last him 



The bees had been put in, ayonngswarn 

 noiitlis before. The original hive was not 

 filled, but large mat^ses of comb were attaehed 

 e exterior, and along the contiguous scaffi>ld- 

 The quaniiiy of honey was probably from 

 ,0 150 lbs. On my return I called to see 

 erBee house belonging to the same gentle- 

 on another farm, built the preceding suni- 

 This was 6 feet square, better finished and 

 ed. The bees had filled the ordinary hive, 

 Bonslrueted eight or ten large pieces of eomh 

 exterior, and these last were mostly filieil 

 honey, and of the finest appearance, I think, 

 eversaw. The gentleman t Id me he could 

 himself to honey whenever he pleased, 

 ut disinrbing the bees. I asked him if the 

 loth did not plague him ; he answered no. 

 dopted the simple precaution of sprinkling 

 of turptniine occasionally, say every two 

 about his ordinary hives, ant around the 

 )/ entrance into his large ones, which wholly 

 d the moth. I was so much pleased with 

 n of niauagiiig bees, that inimediaetly on 

 turn I had a house constructed for them, 

 n to put iiiioitihe first swarm which I 

 Respecttjilly, J- Bdel. 



'ENING HOGS WITH BOILED FOOD. 



remarks of .MrBiiel, on the advantaffes ol 

 Igfee.l fnrfatteiiingHogs, in the No. of your 

 ,1 for Dec. 1830, certainly merits more at 

 than the subject will be likely to receive, 

 g since as ini803 or '4, I bad practical ex- 

 l-e of this benefit in fattening what was ther 

 a very mamnioth of a hog, the net weight o( 

 1 bout six hnn.lred and fifty pounds. 



v\\\s sl.iin my stock of pork for a farm, 

 |Deiemlier, on riding by a neighbor's, three 

 miles fr<mi home, in the eastern part of Co- 

 County, I discovereil a very large framed 

 Ipering around the fields, his hair sleek, and 

 Ijed he had just escaped from the sty. On 

 Inotice, the owner lold me the story of this 

 Ivhich was that this had been the second al- 

 io fatten him, and that the hog ' would only 



set in an arch, one boilii 

 a week. The hog soon began to fatten very fast, 

 and to satisfy my neighlior who often calle<l to 

 see him, I kept an exact account cur rent 'o( his feed. 

 He faitened astonishingly. On the last of the next 

 June, having kept him very cool over night and 

 without food for eighteen hours, 1 bad him slaugh- 

 tered befoie sumise ; and after hanging a little 

 time, the meat cooled by throwing on cold water, 

 111 up and throv/u into pickle with the hams ami 

 shoulders. On the 3d of July, I sent the meat 

 Lj Albany by a careful man, just as it was laid 

 down in a half hogshead. He sold the meat read- 

 ily, and brought me back nn ihe evening of the 4ili 

 of July, 640 odd York shilling's for so many pound? 

 of meat fioin this hog, sold out of the pickle. 

 This enabled mo to close my account ciurenl,the 

 result of which was a clear profit of about one 

 third of the sum he produced me. These facts 

 were all perfectly notorious at the time — for at 

 ihat time this was a monster of a ' porker,' as they 

 say in Kentucky ; and I think was pnhli.^Iird in 

 some newspaper; but I do not know that any one 

 HXcept myself, has persevered in this plan of feed- 

 ing, or that the experiment had any permaneni 

 effect on others. The farmers here have consid- 

 ered the perfection of ^ori making lo consist in 

 plenty of good sound yellow corn, and clear cold 

 water, and so they will for aught that I can dis- 

 cover, judging by past experience. Yet you may, 

 if you please, publish tins, for possibly some one 

 may not be too wise to lake a hint, if him this Iouct 

 story may be called. For thirty yeais I have fat- 

 tened all my pork on cooked food, and am confi- 

 dent that it has been done with one half of the 

 quantity of corn that would have been required 

 led raw, on the cob. It is more than ten years 

 since these f icts were all communicated to Mr Bind 

 ilie writer of the Albany County Agricultural 

 Report, by A Scientific Farmer. 



ON CHEESE MAKING. 



The preparation of rennet is one of the first 

 operations in cheese making, and' the flavor ol 

 the cheese depends very much upon the manner 

 in which it is prepared. For this purpose, the 

 staniach or maw of some ruminating animal, is 



\.nd not fatten,' for which reason lie had 

 . Tifled to give him another wintering, and had' made use of, and that of a young calf is preferred 



by the best dairy women. Various opinions have 

 prevailed at different times wilh regard to the u.se 

 of rennet. The Jews made use of the juice of 

 plants for coagulating milk for cheese making, ng 

 the use of rennet was strictly forbidden by the 

 iMosaic law. The Dutch cheesi; of commerce is 

 lua le by coagulating the milk wilh muriatic acid, 

 which combining with animal alkali, contained in 

 the milk, forms muriate of aiiiinonia, and it is owing 

 to the presence of this salt, that Dutch cheese has 



h a sharp pungent taste, like the sal. ammoniac 

 of the shops. When the stomach of a young calf 

 has been taken out, which is intended to be used 

 as rennet, the contents should be enipiied out, and 

 the bag washed very clean, and laid down into a 

 stone jar, or some other convenient vessel, and 

 covered with a strong brine. 



It is the custom of some to save the coagulated 

 milk or curd, contained in the stomach, when the 

 calf was killed; but it is found extremely difficult 

 to keep it sweet, and therefore it is now neglected 

 at most dairies. When the maw has been about 

 four days in the brine, it should be taken out and 

 drained, and put into a new brine, sufficient in 

 (pianlily to cover the maw ; in which, there should 

 be pul, at the rate of one lemon, and one ounce 

 of cloves, to four maws. After the rennet is 

 thus prepared, it should be kept closely covered 

 so as to exclude the air as much as possible ; a 

 stone jug of siifficient size is well calculated for 

 containing it during summer, which may be closely 

 corked. ' 



"Rennet which has been kept in this manner 

 one year, is found to be belter than such as has 

 bren newly ]n-epared. 



Ill whatever way the rennet is ])repared, it 

 should he done before the season for cheese 

 making commences, in sufficient quantity for the 

 season. It shoulil all be prepared in one vessel, 

 that the whole quantity may be assimilated in 

 strength as well as flavor. One very great defect 

 in most of our small dairies, is a want of uniformity 

 in the quality of the cheese, and with large ones 

 that we have never adopted any particular standard 

 for quality, which should be known in market 

 by a particular name. 



In England, cheese making is reduced toa system, 

 and the kind of cheese to be made being- decided 

 upon, the particular process for that kind is pur- 

 sued ; and the cheeses are produced with as much 

 uniformity, as our bakers make their bread from 

 the same flour ; and thus cheeses are known from 

 one end of the kindom to the other, by name ; 

 anri a person wishing to purchase of any given 

 variety, can send fin- it wilh as little danger of 

 being deceived, as there would be, if he sent to 

 the bakers for a loaf of brown bread or a loaf of 

 white. 



Now this uniformity of quality, which should 

 be known by name, in our market, is what is want- 

 ed lo make our cheese compare with any in the 

 world, as no country produces finer or richer 

 pasturage for cows. The first great step towards 

 this, is the careful jireparatiim of the rennet, to 

 have an article of the same slrength and flavor 

 through the whole season ; and tliis can only be 

 done by having it all ]n-epared together, before the 

 season commences. This is so important a part 



