\cil.. \S.NO. 4 1. 



AND HORTICULTURAL REGISTER 



325 



n, mc.h...l tho be*.. nndT'oo «>.•« fo /earn, .nocr. I oul ihc nourinhmcnl from iho cnrtl. ; thoy h.d 



' ■ refore all the bonolit of tlic b<ii1, kept moiil and 



:oiiiUed for by the difficully of weighing ao snii 



iinnlily with the steelyards. 



ili;ifrimf)i< 4. Strained II lbs. of milk fresh 



»iih the results, 



A writer inono of the old volumes of the New 

 England Farmer snys, in regard to the color and 



llio cow, into n pan of the sanio size, and after ij^vor of butter, ''to correct both thcso evils, tak 

 ndin;j ihirtysix hours, it was carefnljy skimmed, f^yj yellow carrots, of uboul one and a half inches 

 1 tlic same process adopted as before to convert ' j,, Ji-nneter, to cream enough to make ten pounds 

 nto butter. .\Ft<'' diligently working at it !>0 I „f butter, and aftor washing them, grate and cover 

 it was no go," or in dairy language, "it , them with milk, and ofler thoy have stood ten mi- 

 nutes, squeeze them through a cloth into the cream, 

 and the effect has been to make the butter come 

 'imcker, imd give the color and swcdntss [.'] of 

 .May butler." Mrs D., who sits at my elbow, sug- 

 gests as an improvement on the above, to give the 

 carr:)ts to the cows, in sutficienl quantities, and 



uld not como." We then tried to coax it, by 

 nine in a small quantity of cold water ; then 



d hot water, but it was of no use. It was then 

 ; by for twelve hours, ind then tried again, and 

 working it for half an hour, it was given up 



despair: "come it trouW not," and so we con 



mpart a fine color to the butter, and even add a 

 richer flavor — that substance, and not coloring -mat- 

 ter, is required to give much flavor. 



C N. BEMENT. 

 Three Hills Farm, Mhanxj, March, 1843. 



From ihe Farmer's Cabiaet. 



ded to let it "go to the" cook. One other ; rg.,j,|y believes that, used in that form, they will 



perimenl, on the same principle as the foregoing, i , 

 8 afterwards tried, and the result the same; af- ' 

 churning the cream sixty minutes, it was frothy, 

 d had the appearance of whip-syllabuh more than 



thing else that 1 can compare it to. 

 Two other e-xperiments were tried on the "high 

 ssure" or hot water principle, which resulted 

 )Ut the same as Nos. 2 and 3, e.xcept the time 

 nautned in churning — one being four and the 

 ler seven minutes. The difference was caused, 

 obably, by the temperature of the weather. 

 ISince writing the above, we have tried two more 

 iperiments, with tl'.e same quantity of milk, after 

 nding twelve hours, and then adding the hot 

 .ter ; one was churned immediately, which took 

 ,-en minutes — produce, 8 oz. The other was 

 uriied twelve hours after skimming, and was cou- 

 rted into butter in 10 1-2 minutes — produce, 8 oz. 

 these two experiments, the quantity is conside- 

 jly increased, being ai the rate of 1 lb. to 8 qls. 

 milk. 



From the above experiments, I am well satisfied 

 the great advantage arising from this process, 

 d have no doubt but a great saving may be made, 

 d i^ood buller produced, even in the coldest 

 eather. And I would recommend it particularly 

 those who only keep one or two cows, as by this 

 eans a small family could be supplied with their 

 tter. And I am also satisfied that it is the best 

 on tolct it stand only twentyfour hours, and churp 

 ^mediately after skimming. 



I would suggest an improvement, which I intend | 



adopt, in the pans, which would be a saving of 

 pense, besides some trouble in washing and 

 ying the pans. Let the under, or water pans, 

 ! straighter on the Bides, and as much smaller as 



strike the upper, or milk pan, about one inch 

 om top, and fit tight, so that the steam will not 

 icape, having a small tube inserted in the side, 

 r admitting the hot water, and a small hole on 

 other side to let off the air, as in the one before 

 eiitioned. Being separate, they can bo washed 

 id. dried.without ditficuliy. 



Butter is one of the staple productions of our 

 tate, and every hint that serves to improve its 

 jality or increase its quantity, must be useful, 

 here are various methods of making butter, and 

 icre is certainly a vast difference in its quality 



arc annually 



Thu potato I consider so valuable and indispen- 

 sable a vegetable, and having never seen a Huggei- 

 titin in print of separating tho potato ond planting 

 each by itself, that 1 have been induced to send 

 you this imperfect and hastily drawn up communi- 

 cation. Perhaps you may think it worthy a plice 

 in the Farmers' Cabinet, and if so, should bo pleas- 

 ed to hear that some of its patrons will try the ex- 

 periment of planting separately each part of the 

 tuber, believing that the potato may be much im- 

 proved by a due regard to tho above suggestion. 



Lancaster, Feh.W, 1842. ' " " 



J. F. H. 



Prom t^fv Albapy Cullivalor. 



THE POTATO. 

 Mr Editor — It is perhaps not. generally known 

 to the subscribers of the Fanners' Cabinet, that in 

 the potato there are two parts, which, if separated 

 and planted at tlie same time, one will produce tu- 

 bers fit for the table eight or ten days earlier than 

 the other. 'Ihia fact has fallen under my own ob- 

 servation, and is the plan I now pursue in order to 

 obtain an early supply for my table, fine and very 

 mealy. The apex or small end of the potato, 

 which is generally full of eyes, is that part which 

 produces the earliest — the middle or body of the 

 potato produces later, and always large ones. The 

 butt or naval end is worthless,, except for feeding 

 stock, and if platUed produces very indifferent small 

 ones, and often none at all, the eyes, if any, being 

 imperfectly formed. The potato being cut two 

 weeks before planted, and spread on a floor, that 

 the wounds may heal, separating the small end 

 from the middle, then cutting off the navel or butt, 

 the body or middle of the potato is then dividod 

 into two pieces lengthwise, taking care to have al- 

 ways the largest and finest selected, being con- 

 vinced that if none but large potatoes are planted, 

 large ones will be ognin produced : — small things 

 produce small things again, and therefore no small 

 potatoes should be planted. This practice is too 

 prevalent, and may account for the many varieties 

 and small potatoes met with in our markets. Who 

 would not prefer a large mealy potato to 8 smi^ll 

 one, that will take hours to boil soft, and then may 

 only be fit to feed the cattle with ?. 



For several years past I haw- adopted the plan 

 of putting potatoes into the ground late in the fall, 

 covering them with manure, sometimes with tan- 

 ners' waste bark, and always have succeeded in 

 raising a fine early crop. Last fall I had taken up 

 some as fine and large Mercer potatoes as any one 

 could wish : they were covered with tan six inches 

 lere 1, «r...„.y . va». uu..r.,.v.c... .., h|--"v- jhick the preceding fall :-many weighed sixteen 

 ine cause of this difference may be ascribed to '" 1^ "..i.. ..,->„; „„.n.,nn was be- 



■ne cause 01 mis uiiiercnce may ue asi-nu'-u lu ■ - , ,, ,■„,_.,, \,o 



, , r 1 u u .1 „ r-,.1 ounces. No parlicular care or attention was be- 



le herbage or food upon which the cows are fed, "" ^ . i ,u „. ii,„ t»n nm 



m . , c ,. u . ,„ „^„„ stowed upon them through the summer, the tan not 



le breed of cows, or the season ; but more gene- . i' , . , i.i„ ,i,^^ «r t^ Ar«vr 



,, ■ .. . r- .1 ;„b. k;., permittinj any weeds to trouble them, or to draw 



il y in the management Every one tliinks his i"-"'"" ° ' 



ON REARING CALVES. 

 Mtssrs. Gaylord &f Tucker— X). B. C. in the first 

 No. of your ninth volume, wishes information on 

 the treatment of calves for the butcher or for rear- 

 ing. I do not say 1 know the best way ; but from 

 some experience I can inform him of a good one. 

 For the butcher, I let them take all the milk they 

 will from the cow (and if one does notgive enough, 

 I give them more) till they are five or six weeks 

 old ; keep them in a close dark place, clean and 

 dry, and they never fail of being good. For rear- 

 ing, I take them from the cow soon after they are 

 dropped, and feed them with new milk for the two 

 or three first weeks. I then set my milk from 

 morning till night, take off the cream, boil potatoes 

 or beans, and mash ihein fine, and put them with 

 1 the milk, adding a very little salu I feed them 

 with that food till tliey are twelve or thirteen weeks 

 old, when I begin to wean them by reducing the 

 quantity ; at the same time put a trough in their 

 pasture, where I put dry oats, and ihcy soon learn 

 to eat them— one pint per day each through the 

 summer. In the fall, or first of foddering time, I 

 feed them that mess morning and evening. Through 

 the winter, feed hay, corn fodder, oats in sheaf, 

 and when the weather is not extremely cold, give 

 them a few potatoes, carrots or turnips, with plen- 

 ty of clean water and salt, and be sure to protect 

 them from all inclement weather. In the spring, I 

 turn them in pasture with other cattle — no extra 

 care. My hcilers never fail to come in at two 

 years uld as large as my neighbors' are at three. 

 Be the feed what it will, thi-y have a plenty. If 

 my cattle from any cause get troubled with lice, I 

 have a remedy which I have never seen in the Cul- 

 tivator. I keep 3 box of fine dry sand in my barn, 

 and if I discover any lice on them, I put it on from 

 back of the horns the whole length of their back a 

 few times: it has never failed to effect a cure. It 

 may be observed that cattle, or any animal that has 

 free access to the ground, are seldom troubled with 

 lieu in summer. 



If you think the above remarks worth notice, 

 they arc yours. I hare used many words to con- 

 vey a few ideas, but I could not make them plainer 

 with less. I have been for several years a careful 

 reader of your paper, and surely 1 have derived 

 much benefit from what I have learned from others' 

 experience. LEWIS NUMAN. 



Glen's Falls, Feb. 14, 1842. 



