vol.. xr. XO. «. 



AND H R T I C IT L T n R A I. R K G 1 S T E R 



13 



:«i)il is light «nJ porous, tlie diinj; •lioiild be nf n 

 €old nature, such us well rotten cow or catllc 

 dang. 



Compost made of cattle dun<r and clayey loam, 

 or any ln'avv tenacious substance, is Iho best ma- 

 nure lor li^'lit land ; long Btraw, or unferinrnted 

 dunjr, ns stable dun^ or any substance wliicli is 

 loosa and friable, should uewr be used on sandy 

 aoils. 



I'eat mixed with preen dunp and fermented, is 

 formed into an excellent Tcgctablo manure : the 

 mode of doing this, in the most perfect way, is that 

 recommended by Lord Meadowbank. 



The principal arliticial manures are bone-dust, 

 soot, rape, and oil cake; these produce wonderful 

 results on the turnip crop. — VoWon on iioils. 



From the Albany CuItJTalor. 



ODDS AND ENDS. 



Rtfintd vs. Common Sugar. — It is worthy of in- 

 quiry, whether it would not be more economical to 

 use more relincd su^ar in our families. Common 

 brown sngrar is generally about two-thirds the price 

 of relincd. For ninny domestic purposes, I am 

 satisfied that retined sugar is the cheapest. Will 

 some one better acquainted with the subject, give 

 us their opinion ? 



Afaplc vs. Cane Sugar. — What is the relative 

 strength in saccharine, between common brown su- 

 gar and common maple sugar? It is Vhe prevail- 

 ing opinion that the cane s'igar contains some '25 

 per cent the most saccharine matter. Is it so ? 

 Will some one who has the means of trying the 

 e.vperinient, do so, and report facts ? 



Sugar rs. Pork. — If sugar and pork ore the 

 same price, which Is the cheaprst food for a fami- 

 ly ? Many persons who buy their meat, are exces- 

 sively penurious in their purchases of sugar, under 

 the impression that they cannot afford it. I ani 

 confident that they are mistaking their own inter- 

 est. Besides, sugar, particularly for c;hildrcri, is a 

 much more healthy diet. That is, when not used 

 to excess. 



Charge of Diet. — This is a subject upon which 

 by far too little attention is paid. Human aliment 

 is often productive of health or sickness, and con- 

 sequently of human happiness or misery. Chil. 

 dren, in particular, require a constant change; but 

 the change should be a judicious one. I wish that 

 many of the able medical men who read your pa- 

 per, would make communications to it upon the 

 subject of human diet. 



Jf'ashiug Bulter. — I veiiture to assert, without 

 fear of contradiction, that no family eat sweeter 

 butter tl.an mine, either new or old, and my wife 

 always washes her butter thoroughly in cold water. 



The object of washing butter is to divest it of 

 all the particles of buttermilk. If the cream or 

 milk has made bonny clabber, there will inevitably 

 be small particles of it distributed throughout the 

 whole mass of butter, and unless they are entirely 

 removed in some way, that butter will most cer- 

 tainly become rancid. Working the butter in cold 

 water will dissolve all these particles of congealed 

 milk, and tiie water is easily worked out, or should 

 a few drops remain, it will unite with the salt and 

 form pure brine. If there is any other manner by 

 which the butter can be freed from the milk more 

 easily, I should like to know it. 



My butter, although "spoil'd by washing it," 

 when packed in a pot or keg, with a clean cloth 

 ateaaed on the top, and a little briae on the top of 



llinl, say half an iiirli dirp, «ill keep n year, ns 

 sweet us ever unwashed butler was, in, or can be 

 kept in any manner whatever. Thcsu are fnctii. 

 Now let lis have the facts in opposition to the cold 

 wnter system. 



I do not wonder that so many object tn wai-liing 

 butter, for it is a lamentable fart, that there is a 

 great antipathy existing against the use of cold 

 water, cither as a beverage, or for ablution. 



7V'i and Coffee. — Will somebody tell me what in 

 the value of these articles, as diet ? Will smnc- 

 body tell me whether the use of tea and i-olfee adds 

 to our health, or happiness, or length of life, or 

 whether we enjoy our meals any better than wo 

 should do if we had always been accustomed to 

 drink water ? 



Chess. — [See Dictionary signification.] — " A dif- 

 fioult and abstruse game." "Abstruse, — hidden, 

 obscure, difficult." 



Now, if we did not know that the lexicographer 

 intended to explain the meaning of the game of 

 chest, the readers of the agricultural papers for a 

 year or two past would suppose that he had intend, 

 cd it to allude to the abstruse game of disputation, 

 that ha." been carried on about chess, and upon 

 which, I presume, that a majority of the readers 

 hiivc come to the conclusion, that the subject is a 

 very abstruse one. 



Curing and Pressing Cheese. — A neighbor of 

 mine has been in the habit for several years of 

 stacking his cheese in a hay stack. Ho takes 

 them as soon as they become firm, and making the 

 slack some three or four feet from the ground, as 

 smooth and level as it can be, puts on a course of 

 cheeses, boing careful that they do not touch each 

 other, or coirio too near the edge, and then builds 

 on the hay two or three feet, and then another 

 course of cheeses. In this situation they finish 

 curing, and are preserved from frost until spring. 

 The plan is new to me, but perhaps not so to your 

 readers. At all events, it is worth trying. I 

 would recommend any person, however, to try it 

 only on a small lot at first, nntil ho satisfies him- 

 self personally that the plan is a good one. 



Shearing Lambs. — I have satisfied myself by ex- 

 perience, that it is ni>t profitable to sheiir lambs. 



Oyster Plant, or Salsify. — It is surprising that 

 so few persons cultivate this delicious vegetable. 

 They are planted and cultivated similar to carrots 

 or parsnips, and like the latter, may be suffered to 

 remain in the ground during the winter, and dug 

 in the spring as soon as the frost is out of the 

 ground. They arc cooked in different ways. One 

 is to boil them in clean water, and mash them and 

 mix with flour into batter and fry them. Another, 

 to cut them up in small mouthfuls, and after boil- 

 ing soft, make a gravy of flour, butter, &c. and add 

 to them, and really they are a rich substitute for 

 oysters. 



School Hooks. — There is a criminal fault exist- 

 ing in the community, not only in the quality of the 

 matter of school books, but in the manner that they 

 are printed. I have of late observed several school 

 books, printed with a very small type, upon poor 

 blue looking paper, and in every particuUr bore a 

 near relationship to " Pindar's Razors." No good 

 man would be guilty of publishing such books for 

 the use of children. It is a downright robbing of 

 lh?ir honest rights. It is suflSciently painful for a 

 child to learn to read out of good round fair print. 

 To illustrate, I beg you to put this article in such 

 type as should only be used for children's reading 

 books. It is of no consequence that it takes more 



paper. Thnt nrtirle is cheap, nnd for sihcml hooks 

 shuiild always bo of llio best quality. Ami I hope 

 every man who reads this article, will licreiil\cr re- 

 flect when about to purchase, that in buying one of 

 these iiindc.to-sell cheats, ho is about to do n pogi. 

 tive wrong to his child. Buy none but the best. 

 See that tlio type, paper and binding nrc good. 

 .And finally, bo ossured that this good advice is 

 given by one ardently devoted to the caime of cdu- 

 cation and human improvement, and your old Indi- 

 ana friend, SOLON ROBINSON. 

 Lake, C. II., la., March i^, 1811. 



MAKING CHEESE. 



The following improved method of making 

 cheese is from the Portland Transcript. We only 

 say in addition to the remarks therein offt r.-d, that 

 the process as described by the writer has been 

 repeatedly tried in this vicinity with flattering suc- 

 cess. Cheese made in this way possesses many, 

 nnd important advantages, we think, over that made 

 in the common hoop process; inasmuch as it 

 is less liable to become rancid, from perfect expul- 

 sion of the whey, and to become injured extremely 

 by the depredations either of flies or mice. — Eatt- 

 ern paper. 



New Mktiiod of Makiiig Cueese We have 



lately seen a method of making cheese, which is 

 worthy of being tested by experiment at this sea- 

 son of the year, especially by those who have but 

 a small quantity of milk. It is very simple, and 

 easily tried. The milk is set in the ordinary way 

 every morning, nnd thfc curd separated from the 

 whey as well as it can be with the hands. It is 

 then pressed conipactfy into the bottom of an 

 earthen pot, and covered over with several folds of 

 dry linen, or cotton cloth. By this process the re- 

 maining whey is absorbed, and when the cloth be- 

 comes saturated it is removed and a dry one placed 

 in its stead. In the course of the day and night 

 this process removes the whey as thoroughly as it 

 can be done by pressing. The next morning the 

 milk is prepared in the same manner, and the curd 

 is packed closely upon the top of that prepared the 

 dav previous, and the same method pursued in sepa- 

 rating the moisture. This process repeated till 

 you have a cream pot full of cheese. It is thus 

 seen to be a convenient method where the dairy 

 woman has the milk of but one or two cows. If it 

 work well, it is an important discovery. If it fail, 

 it need not be a very disastrous failure. It is a 

 very successful way of preserving the cheese from 

 flics and mice, as it can be perfectly enclosed and 

 kept from such gentry, and from the air and light. 

 We have seen but one experiment of this kind, and 

 this promises to be a successful one. The cheese 

 appeared as free from moisture and as sidid as that 

 made by the press. The Inbor is much lets, and 

 the care of it afterwards is comparatively nothing. 



Beks. — We once heard an intelligent farmer de- 

 clare that the annual profit of a hive of bees was 

 equal to the profit on an acre of wheat. If this is a 

 fact, we should suppose every farmer would en- 

 gage in the business in a small way at least. There 

 IS sometimes a ditKculty in having more than one 

 hive swarming at a lime. This may be avoided 

 by sprinkling n little water upon the outside of the 

 hive — they probably think it a natural shower, re- 

 tire to the hive and will appear again in about half 

 an hour. — Bangor Cour. 



