NEW ENGLAND FARMER. 



71 



Hence you will see the importance of mixing 

 lime, and other earths, with the manure. These 

 should be turned over two or three times a year — 

 by this means it will be perfectly assimilated. In 

 manuring the land, should the soil prove light, 

 lime, chalk, plaster, and marl are the best agents 

 to amalgamate with it. In clay soils, sand and 

 carbonaceous earths are proper. In all cases the 

 land should be ploughed deep, so that the soil that 

 has been once subjected to cultivation may be turned 

 down to recover its equilibrium. 



Burning generally improves all kinds of land — 

 the flavor of all kinds of grain, fruit, and vegeta- 

 bles are also improved by burnt earth and vegetable 

 ashes. — Dr. DadcPs Address hsfore East Somerset 



Ag. 



Sockft/. 



illtdjauica' Pf^javtmcnt, ^rts, $^l 



EVERY FARMER HIS OWN MILLER. 



This morning I found a note on my table, to wit: 

 — "You are respectfully invited to attend at Prime 

 & Colstocks's sash factory, at 10 A. M., to-day, to 

 witness the operation of Clark's Patent Combined 

 Flouring Mill." I did attend, and the observations 

 of my attendance are here placed at your service. 



The mill occupies a space of 4 feet square by 5 

 feet higli, boxed in; the grinding, separating and 

 screening are all worked by one perpendicular 

 shaft. The lower stone revolves and has no gutters 

 on its face or grinding surface. The flour is thrown 

 out by centrifugal force, and is brushed through a 

 wire-gauze screen; this extracts all the glutinous 

 and farinaceous matter from the wheat, while it 

 leaves the bran clean and coarse. On timing it I 

 found it ground at the rate of 4 bushels per hour, 

 (Mr. Clark says it can grind 5 bushels per hour;) 

 I would call the flour extra superfine; I judge from 

 the feeling and appearance of it, but more particu- 

 larly from eating some of it, baked into bread: it 

 tastes equal to the best Rochester superfine. That 

 it turns out the fullest ratio of flour to wheat, I 

 am satisfied from the cleanness of the bran. Al- 

 though I cannot comprehensively describe the 

 minutiffi of the bolting (screening) operation, I am 

 prepared to say it is done by an ingenious but truly 

 scientific process. Every one who witnessed its 

 work to-day was astonished at its perfect success, 

 and I think Mr. Clark himself was. The mill is 

 portable, it can be hauled on a one-horse wagon, 

 and I am informed can be furnished for $200. If, 

 as Mr. Clark tells me, it is easily kept in good 

 going order, it will certainly be a great acquisition 

 to the farmer's convenience and independence, if it 

 does not entirely revolutionize the old method of 

 floitr-making. Mr. Clark contends that the farina 

 and gluten should come from the mill separately, 

 which is the case in this mill, as the two substan- 

 ces are very different in their consistency. 



I deem it unnecessary to say more about it now, 

 as Mr. Clark will shortly have it fully illustrated 

 by engravings and a description, when it will be 

 more fully understood. John Wise. 



Lancaster City, Pa., Oct. 22, 1850. 



Scientific American. 



of umber; melt them separately, and afterwards 

 mix them together over a moderate fire. Then 

 pour upon them, while on tlie fire, six ounces of 

 clear boiled linseed oil, and keep stirring the whole 

 from time to time; take it oft' the fire, and, when 

 pretty cool, pour in twelve ounces of the essence of 

 turpentine . — Scientific American . 



A Fine Black A^'aunish for Coaches and 

 Iron Work. — Take two ounces of bitumen of 

 Palestine, two ounces of rosin, and twelve ounces 



ECONOMY IN BUILDING MATERIALS. 



Let us examine whether it would be economy for 

 the farmers to use stone, brick, and iron almost ex- 

 clusively in building. In most parts of the United 

 States, buildings can be made of wood far cheaper 

 than of any other material. I suppose that a barn 

 built of wood, for instance, which would cost $300, 

 might cost $1,000 if made of stone, brick, and 

 iron. The interest on the excess of cost, $700, at 

 7 per cent., is $49 per annum, a sum sufficient to 

 build a new frame barn every six years. Would 

 it be economy to expend the $700 in building a 

 liarn of imperishable materials, notwithstanding it 

 might "last a century," or even untold centuries'? 

 I fully believe that iron might be economically used 

 in some cases, for building in cities, but I doubt the 

 economy of substituting it for wood, in farm build- 

 ings, in a country where wood is so cheap as it is 

 in the United >States. It is nevertheless true, that 

 "farmers and others of this country, too frequently 

 build for temporary use." It is still more true, 

 that those do not study economy who, as is very 

 often the case, "build themselves out of house and 

 liome." I fear that this would still more often be 

 the case, if farmers generally undertook to follow 

 the advice of Mr. Cooke, and "discontinue the use 

 of all kinds of lumber hitlierto employed in the 

 construction of houses." Much more might be 

 said upon this subject. 



Catries' IDepartmnit. 



For the New England Farmer. 

 MAKING SAUSAGES. 



Mr. Cole: — Sir, — Although it is a little past 

 the season for making sausages, I send you my re- 

 ceipt for making them, whicli you can publish if 

 you think it worthy a place in your paper. 



When I cut my pork for salting, I remove the 

 bone and rind from the sausage meat, and pack it 

 a convenient thickness, on a smooth board, and lay 

 it away to freeze. When I find it is frozen through, 



1 take a fore plane, set rank, and plane it to shav- 

 ings, then chop a very little and it is ready for the 

 seasoning, which is, to every 20 lbs. of meat, |8 

 ounces salt, 2 ounces pepper, 3 1-2 ounces sage, 



2 1-2 ounces summer savory, and one teacup of gin- 

 ger. With or without the summer savory as suites 

 the taste. A Subscriber. 



Rijcgate, Jan. 27, 1851. 



Receipt for Chapped Hands. — Melt together 

 equal parts of tallow and white wax; to this add 

 as much olive oil as will give it the consistence of 

 shaving cream, when cold. A few drops of the 

 oil of roses will greatly improve it. 



Mutton Broth — Put into a two-quart sauce- 

 pan one pound of mutton chops, cleared from fat, 

 one onion, half a dozen corns of black peppor, and 



