100 



NEW ENGLAND FARMER 



PUMICE OF APPLES AS A MANURE. 



Pumice, or the pulp of apples from the cider- 

 press, may be made a good manure for corn or 

 Trass, by bein" worked up by hogs. In its crude 

 stale it is of no value in agrlcuUnro, as it contains 

 loo large a portion of acid to fertilize; but worked 

 by hogs and incorporated and compounded with tlie 

 rich inanure, which swine deposit among it, it be- 

 comes a rich fertilizer, and answers a valuable pur- 

 pose to put into the hills of Indian corn, or to 

 spread on grass ground. 



rickjusly taken, will lo-se one third of its original 

 weight in twelve months. — Ibid. 



RECEIPT FOR BURNING CLAY. 

 Any fort of clay will do for ashes, but that of a 

 reddish color is accounted the best for that purpose. 

 Dig your clay with a spade in epUs, of the big- 

 ness of ordinary bricks ; dig two, three, eight, tun, 

 or twenty loads of clay, more or less, as you please ; 

 take small billets of wood, or faggots of brush, 

 pile it up in the form ot a pyramid or sugar loaf, 

 three or four feet high, then take these spits of 



read on grass yiuun". i.n^i- «. .v-... ■■■>,■■, 



It is well known to farmers, that our old lands, clay, after they are dried in the sun, surround your 



.... -._ *_ L- ....n.. «n _M- _r 1 ...:•!. tl.^r^ l.^.-lnn- *t,lim pln.;** in t llf 



worn down by tillage, require to be annually re 

 cruiled by manure. I wish to invite their atten- 

 tion to this arliclc, which is by many thrown away 

 into roads or rivers, as useless, persuadi-d that lind- 

 ing the value of it, they will not sufter it to be lost. 

 "For many years past, I have hauled several loads 

 of pumice from a neigliboring cider-mill into my 

 hof's-yard, in autumn, sometimes adding the sward 

 or'top of the ground taken from the sides of roads. 

 The pumice made from early cider, will be good 

 dressing for corn the following spring. After the 

 yard is cleared at that season, I cart in a supply 

 for the summer, and in the fall it may bo carried 

 into the field and the yard be again replenished 

 from the cider-mill. It is best to take it from the 

 presses, as soon as the pressing is finished, and be- 

 fore fermentation begins, as the hogs will then 

 greedily eat the pulp of sweet apples, and tlie 

 seeds ; the viscous quality of the latter, affords con- 

 siderable nourishment. 



As hogs are most fond of corn, it is proper that 

 those voracious animals should perform some pari 

 of the labor necessary to produce it. Let farmers 

 set their hogs at this work, and they will mnnnfac- 

 turc an article of no value in its simple slate, into 

 profitable manure ; and some thousands of bushels 

 of corn will be added annually to the stock of grain 

 raised in the New England Slates. — Eliot's Essays 

 on Field Hushandnj. 



SALTING MILK. 

 To prevent that rancid, nauseous flavor, which 



pile of wood with them, laying them close to the 

 wood, laying them one upon another, till ynu have | 

 enclosed the pile of wood, only leaving a lioh; on 

 the side to put in the fire, and a hole on the lop 

 to make a draught; then surround again with spits 

 of clay from lop to bottom, as before, and then 

 again a third laying in the same order; then kin- 

 dle your fire ; when it is well got on fire, stop up 

 the holes wiili clay; the innate heat will fire the 

 clay till it grow go hot that you may put on wet 

 clay in great quantities; but you must mind not to 

 put on clay so fast or lay it so close as to put out 

 your fire, for if you do so, you must begin all 

 anew. If you desire to burn so much clay as that 

 the heap grows so high that you cannot reach to 

 lay it up, you may build a stago with boards, by 

 which you may advance to as great a height ns 

 you please. The pile must be watched and tend- 

 ed night and day, till it is fully burnt. 



The author of the book out of which this receipt 

 is taken, very much commends clay ashes, and tells 

 what is a comfortable hearing, which is, that forty 

 bushels of these ashes is a full dressing for an acre 

 of land. 



The reader must take this upon trust ; if true, it 

 will make well for Hartford, VVethersfield, and 

 those towns which abound in clay. 



It may be tried with a very little cost. By 

 wet clay, above named, wo are to understand clay 

 in its natural moist state, as it is taken from the 



nit. I suppose that to burn large quantities of 



To orevent mat ranciu, nnuseoua uumi, .vii.1,11 i"" » 11 r' ' , 



is too ten prevalent in cheeses, even when made clay at once in one pile, will be both cheaper and 



of the richest milk, and which otherwise would be hotter performed, than when burnt in small heaps. 



delicious, salt the milk as soon as it is taken from 

 the cows. I mean the evening's milk, which is 

 kept in pans during the night, in order to be mixed 

 with the new morning's milk. The quantity of 

 salt used on this occasion, is about a tablespoonful 

 to each gallon of milk, and is generally sprinkled 

 on the bottom of the pan, and the milk poured up- 

 on the salt, and they soon become incorporated. — 

 This early salting has enabled many dairy-women, 

 whose cheese was before always hoven and detest- 

 ably rank, now to produce excellent well flavored 

 cheese, and on farms that had been pronounced to- 

 tally unlit for the dairy system. To this small por- 

 tion of salt, various good etTcrta are attributed by 

 those who use it; they say it prevents the milk 

 from souring, in the hottest nights ; that it encoura- 

 ges coagulation, and very much promotes the sepa- 

 ration of the curd from the whey, which js a great 

 savin". All dairywomen ought also to know, that 

 it is u false idea and a loss instead of a gain to the 

 proprietor, to rob cheese of a single particle of 

 butter; and for these two reasons — because a pint 

 of cream will produce more than treble the quanti- 

 ty of curd that a pint of skimmed milk will give : 

 and because a cheese, with all the butter left in it, 

 will lose very little of its weight by keeping, 

 whereas that from which the butter has been ova- 



—Ibii. 



From the Western Farmer. 



HOW CAN TOMATOES BE PRESERVED ? 

 Mr Snow — Among the many valuable directions 

 you have provided for your readers, 1 do not ob- 

 serve any as to the best mode of putting up and 

 preserving Tomatoes for winter's use. This is a 

 vpifetable that, for both health and taste, has re- 

 cently become quite a favorite dish here. So far 

 as I know, very little care has been taken in this 

 section to preserve them. Indeed, so little atten- 

 tion has been given to their preservation, that many 

 think they can have them no longer than during 

 the season of their growth. They are easily rais- 

 ed, produce abundantly, and, after a liltlo use, all 

 declare ihcni to be a rich treat. Their ])resence 

 upon the table at any, or even with all meals of 

 the day, is quite acceptable. 



A notice from you ot this time, as to the best 

 mode of putting them up for winter, would be of 

 service to at least one of your readers. 



Yours, &c., P. B. T. 



Jlnsirtr by the Editor. 

 The Tomato has long been known and used for 



SEPT. 29, ISll. 



culinary purposes in many portions of EuropeJ 

 France, Italy, Germany, Holland, and within a ff 

 years has become a general favorite in this coij 

 try. 



Dr. Bennett, a medical professor in one of 

 colleges, ci nsiders it an invaluable article of dL 

 He ascribes to it high medical properties, and 1 

 cisres, 



" Ist. That it (the tomato) is one of the 

 powerful deobstruenls of the .Valeria Medica, 

 that in all of those affections of the liver and otl) 

 organs where calomel is indicated, it is probaB 

 the most effective and least harmful remedial aj 

 known in the profession. 



"2d. That a chemical extract will be obtair 

 1 from it, which will altogether supersede the use! 

 I calomel in the cure of disease. 1 



:5d. That he has successfully treated Bcriooij 



diarrhoia with this article alone. i 



"4lh. That when used as an article of diet, itii 



almost a sovereign remedy for dyspepsia or nidi I 



gestion. 



",5th. That persons removing from the east 

 north to the south or west, should by all mel 

 make use of it as an aliment, as it would in 

 event save them from the danger attendant uf 

 those violent bilious attacks to which almost all 

 acclimated persons are liable. 



"Glh. That the citizens in ordinary should ml 

 use of it either raw, cooked, or in the form ofj 

 catsup, with their daily food, as it is the 

 healthy article in the Materia .'Itmentaria." 



Professor Rafinesque, of France, says: "III I 

 everywhere deemed a very healthy vegetable, ao^l 

 an invaluable article of food." 



Professor Dickens writes: "I think it iiior 

 wholesome than any other acid sauce." 



Professor Dungleson says : " It may be c 



upon as one of the most wholesome and \: b, 

 esculents that belong to the vegetable kinjiom. 

 It is considered efficient in curing indiL'olio 

 and diseases of the liver and lungs. A writer i 

 the Farmor's Register says, it has been irn .1 b 

 several persons, to his knowledge, with ili :iid» 

 success. They were afflicted with chronic cjugl 

 the primary cause of which in one case was sup 

 posed to be diseased liver — in another, distMe 

 hiugs. It mitigates, and sometimes elV. ' "ill. 

 checks, a fit of cough. It was used in a dry fUli 

 with a little sugar mixed with it, to render i; inor 

 agreeable to the taste. The writer exyn^^en 

 conviction, that if freely used in August and Sep 

 lember, it would prove a complete antidote to bi 

 ious fevers. 



Various are the methods which have been inst 

 luted for preparing this article for diet, which adt 

 to the variety of taste and renders it in some 01 

 of its forms, agreeable to every individual. V\ 

 give the various recipes that have come under 01 

 observation : 



Daily use of the Tomato. Cut up with - 

 gar and pepper, as you do cucumbers, aiu! ' 

 as fast as you can. 



How to Stew Tomatoes. Take your Ion 

 the vine, ripe ; slice up, put in the pot ov( 

 without water ; stew them slow, and « 

 put in a small lump of butler, and eat ll^ \ "" c 

 applesauce. If you choose, a little crumb .1 bret. 

 or pulverized crackers may be added. \\li;il y« 

 have left, put away in ajar for winter. 



Tomato Omelet. When stewed, beat u|. .1 In 

 dozen new laid eggs, the yolk and while srparal* 



1 



