U. X \. .vo. «0. 



A N n M R T f C U L T U K A L iv. E G I S T C R 



•227 



nd slnci- men iiro mnv seldom si-on ns for- ' 

 ffitti nil ritiiiiiahty cxtin^uMlicd, and vvcn j 

 niiiinl iiatura outraged and degraded, 

 have licon coiupclli-il, liowever, in this as in I 

 ithcr cuMOs, to wilneNn the caprlciuusncss of 

 favor; and to adopt, iviili tlio variation uf 

 letter, tlio familiar proverb, and say in this 

 hat " every ho^ must have his day." The ' 

 ty of the Berkshire swine is on tlie wane. | 

 ijeclod to them by many formers that they 1 

 lar^fo enough, though they ore camly made ' 

 at fourteen ni<intlis old, ,100 or 'MW lbs. ; ! 

 ther. that Iboy do not cut up well ; and that 

 on (heir backs and sides i» not thick enough, I 

 Uy for packing down for fishermen, who | 

 )« pUd to have their pork all fat, and whom ; 

 Been spread their uncooked salted fat pork, ' 

 men spread butter, on their bread, 

 former objection is not made by all persons, 

 would prefer for their tables the pork of a 

 ghing 300 lbs. to that of hogs weighing 

 of which I have seen many in our market 

 espect to the latter objection, I was half 

 at first to consider it as mere caprio", but 

 Phinncy, of Lexington, a farmer in this 

 not unknown to fame," — and another most 

 blc farmer of Franklin county, admit that 

 some truth in it ; and they, as well as ma- 

 8, prefer a cross to the pure blood. The 

 on is becoming general, and the butchers 

 cy market are unanimous in their unfavor- 

 nion of the Berkshire hogs. They admit 

 r hams and shoulders are good for bacon; 

 r backs, where they most require it, have 

 of fatness, and they are therefore unsuita- 

 lalting. They are good breeders and nur- 

 hey may be kept, therefore, to much advan- 

 re the object is to raise roasting pigs for 

 Ket. This is sometimes quite profitable, 

 sow has two litters a year. A roast pig, 

 aned by the knife, has from time immemo- 

 1 deemed a most Uusurious dish. So it i.s 

 continue to be. Charles Lamb says that 

 nese never knew the luaciousness of a 

 pig until an accidental fire occurred which 

 d a pig stye with its inhabitants. In pull- 

 bodies of these poor creatures, burnt to a 

 im the fire, some of the skin or flesh ad- 

 the fingers of the Chinese, and in putting 

 ids by chance to their mouths, they for the 

 I in their lives inhaled the odor and tasted 

 ;iousnes8 of the roasted sjiiii. After thut, i 

 fental burning of pig styes becan-.e se com- ] 

 t the civil authorities were compelled to 



ut just, however, to the Berkshires to say, 

 unfavorable impression in regard to them, 

 ;eneral, is not universal. An intelligent 



exact farmer at Braintree, B. V. French, 

 d them to answer his expectations. Upon 



killing a number, he was well satisfied 



r appearance, and is of opinion that much 

 ejudice which e.'cists against them, belongs 



pure but not to the genuine race. — Cot- 

 ourlh Report. 



The Hupcrintrti(l;iiit of the furin itiriiriiii''! uh dint ho 

 had paid over to tlio u«iicr.< as not profit from this' 

 land for one year $.'{000, and tlml ho hus «avod 

 from the profits as his prrional coiiipensatiun be- . 

 cides, about .f 1000 in the Haine time. IIii ordina- 

 ry crop of potolnes wns ;)500 bushels, and for ' 

 these he had often obtnined forty cents tlie bushel. 

 I he farm yielded annually from I'JO to 200 tons of 

 Kiigli-ifh hoy, worth from ten to fifteen dollars Iho 

 ton. There wos a largo apple orchard upon tho 

 f.um, from which priifit is j;'""'-'''''")' derived. 

 The occupant showed us some large corn, which 

 hill been raised the last season at the rate uf sixty 

 busiiols the r.cre. 



This farm might be made far more productive 

 than il now is. It is too large for a profitable New 

 Kngland farm, cultivated under the eye of a single 

 occupant in the most advantageous manner. It 

 would make four or five good farms, and its pro- 

 duce might be made to reach four or five limes the 

 present amount 



Oxford Sausages. — The following recipe for 

 making the celebrated Oxford Sausages, so much 

 desiderated by the lovers of good eating in Eng- 

 laud, is from a lato English publication. Now is 

 the time to try it here : 



Ingredients : One pound and a half of pig meat 

 cut from the griskins withotit any skin, and a half 

 pound of veal. Oue pound and a half of beef 

 suet, the yolks and whites of five eggs. A dessert 

 spoonful of sifted sage, after being well dried. 

 Pepper and salt to taste. 



HotD to make the above into Sausages : Chop the 

 meat into small pieces and then pound it together 

 in a marble mortar till it is short and tender. 



Chop the suet very fine, and when the eggs aro 

 well beaten together, after the white specks are 

 taken out, pour the liquid over the pounded meat 

 and chopped suet, well kneading it toijetlier with a 

 clean hand, throwing in the sifted sage, and pepper 

 and salt from a coarsish pepper box during the op- 

 eration, so as to let them impregnate the whole 

 mass without being predominant in any part of it. 



Press tho whole when well mixed together into 

 a wide mouthed jar, and keep it from the air in a 

 cold place. 



Roll the sausages on a flour board and use very 

 little grease in frying them, as they will be almost 

 fat enough to fry themselves with tlie aid of a fry- 

 ing pan. 



iierr, niid bo nhle to trovcri«e the rail rond with 

 velocity and snfi.ly. 



The Yankees nre priivorhial for llicir ingenuity 

 and enterprise, and every farmer like tlio (;ie:il and 

 gund Ws'thiiigloii. rliould mark u'.il liin farming op- 

 erations for yinrn i:i ndvnnce. If a field is to be 

 laid out and broken up u yecr or two hence, he 

 should at hid loiMurc, or when no other avocation 

 presses, dig and ilrow his rocks to the lino — dig 

 the trench and fill up with small stones — destroy 

 the bushes, <l'c. So likewise if he intends to re- 

 claim a Hwaiiip which has laid dormant since the 

 days of old Adam, ho should ilitch nnd plough, or 

 cast on Ilia award, and prepare his compost at a 

 season of the yenr when he ran do nothing else to 

 advantage. If he intends to till a sandy lonm, and 

 convert it into n fertile field, he should prepare the 

 basis uf his compost heap the year beforehaod, 

 which should cunsist of mud, clay, with Vegctablu 

 or animal manure, which a little expcrienci? will 

 teach liiiii how to npply to the best advantage. No 

 farmer need be at a loss lor materials to enrich his 

 fields — ditch-mud, soil from the road side, and 

 hedge-rows around his fields, will supply him with 

 tho basis of a rich compost — these carried iritohi* 

 barn yard and hog sty, in proper seasons and in 

 suflicient quantities, he will soon 9u.';ceed in render- 

 ing his farm productive. Kvery farmer should be 

 provided with a barn cellar, a shelter for his ma- 

 nure, and a work nhop for his swine. Materials for 

 their employment can be obtained from a tliouscnd 

 sources; all vegetable matter, weeds, straw, course 

 grasses, brakes, mud and loom, will by them be 

 converted irto the most fertilizing manure, and 

 these substances can be coilo«t'.'d when there is 

 nothing suflcring to eali your attention el.-iewhi»rs. 

 There is no more important or profituhlc labor on 

 the farm ; but how lo do it right, requires head 

 icork as well as bodily toil. — Plymouth Rock. 



iduclive Farm. — Mr. Hill, in his Monthly 

 a capital asrricultural periodical, by the 

 es the following account of the '' Davis 

 .t Augusta, Me. This farm consists of ."iOO 

 id sold a few years since for .$23,000. 

 e other Eastern land purchases, this has 

 o be at that price a profitable investment. 



FAR, MING. 



The operations on a farm require incessant toil ; 

 the corporeal machine must be in constant motion. 

 It therefore behooves farmers to work head work. 

 How many of us can see after performing an im- 

 portant agricultural operation, that with a little 

 study, we might have accomplished it with much 

 less labor. VVo are too apt to misapply our 

 strength, ond waste our energies in some favorite 

 scheme of redeeming our soil, which a little mental 

 exertion would have rendered a light and healthful 

 excreise. 



There are several ways in which almost every 

 farming operation can be performed. The old 

 road, the turnpike, and the rail road ; some will not 

 travel the turnpike on account of the loll, and many 

 prefer the old road because they are better ac- 

 quainted with the track. And yet a rnan of mod- 

 erate ingenuity, may soon become a skilful engi- 



SHEEP. 



Causes of the various Farms of the Horn. — Horns 

 are seldom met with in tho sheep of hot climatco, 

 occurring more frequently in cold and temperate 

 regions ; thus following closely the developemciit 

 of the other coverings, to which they are strictly 

 analogous. The fleece consists of two portions — 

 hair and wool, the one predominating more or less 

 over the other, as the climate may direct. The 

 form of the horns is always in unison with the char- 

 acter of the lleeco : thus if the anirnal is covered 

 with hair, as in the goat, the horns will be straight ; 

 but if it is clothed with wool, as in the sheep, the 

 horns will be curved. The same holds good in 

 other animals. The reason of this appears to lie 

 in tho tendency which the hair or wool, constitut- 

 ing the horny fheath, has to model the form of the 

 supporting bone. The fibre of hair is nearly 

 straight ; that of wool is, on the other hand, re- 

 markable for the number of tufted curls, or small 

 spiral ringlets into which it naturally contracts; so 

 that a Merino ram, for example, will never be 

 found with rectilinear horns, nor a true goat with 

 tivisted ones. The truth of these remarks is borne 

 out by observations on animals on whose heads 

 more than two horns are occasionally met with. 

 Wo always in such instances notice, that the addi- 

 tional horns are straight, thus indicating the pre- 

 sence of a considerable quantity of hair among tho 

 wool. From these considerations, I am led to be- 

 lieve that the form of the horn, when present, is 

 an index to every gradation which can possibly 

 occur between wool and hair. — Btackiock, 



