J? lol.V No.W. 



NEW ENGLAND FAKMER. 



jyom CniUWa Tntvds in Carniola. 



KXPERIMENTAL FARMS. ' supposes that it will cost iji 1,0(10,000, and tliat a 



e science ol" agriculture and gardening is ad- | sinj^le ruihvay will cost .*'2,7OO,0()(). To meet the 



ling rapidly. Several extensive cxperimcntar annual interest, repairs and other e.xpcnces, he 

 ore in operation in this section of the couu- ^ eiliinates that the tolls must aniount to .'JilVJO.ODO 



,itU very excellent results. In New Jersey on n double railway, and $"-i70,0U0 on a single one; 

 New UrunswicU,iB a farm under the personal and that 170,000 tons passing the whole distance 

 ot" a proprietor who unites all the requisites will be necessary to refund annually jj;320,000. ]Ie 



scieutitic and practical horticulturist. Within estimates the tolls at one cent per Ion per mile, 



asl lour years, seven thousand trees have j and the expense of Ir iisportaiion at half a cent i in a granular forni,bcing grated, and brought to ta- 

 planted under the direct inspection of the per ton per mile. A single horse will draw ten j ble to be eaten with soup. Much of this cheese is 

 r, wiio has converted the whole farm into a \ tons on a level railway at the rate of three miles j also made near Lodi and I'avia. 



en. As an instance of the success of the ex- ! an hour, and continue this operation six or eight | The word Fo/v«ou-giu is from fornia*<tc!tm,which 



PARMESAN CHEESE DAIRY. 

 On the 14th April (1818,) 1 vent to bce a larg« 

 cheese dairy, three miles from Milan, one of the 

 dairies at which that kind of cheese called in com- 

 merce Parmesan, is made. It is called in Italy, 

 Foii)iagf!io di grava, because it is commonly used 



lit cul'ivatiou it is under, it may be mentioned 

 apricots were gathered the lust season trom it, 

 iirui" si.< inches in circumference. 



[N. Y. E. Post.] 



[Hamp. Gaz.] 



The Governor of Ohio states in his Message to 

 th.> Legislature, that the present free population 

 of the ;/oung Hercules amounts to 800,000, and 

 thill the grand total of souls is more than a million. 



() DYEKS AND WOOL GROWERS, 



new method for preparing woad^for dyeing injT.veuty years ago the population was forty-six 

 s be>.'ii read by Messrs. Robiquet and Col- |/Ao!t^arK/ ; in twenty more it will be the second. 



signifies, in the iiatin of the middle ages, cheese 

 prepared in a form. 



The cheese is made in the morning before sun- 

 rise. 



The morning's milk, and that of the preceding 

 evening, are put into a largo brass vessel, five feet 

 in height, narrow at bottom, and widening out like 

 a trumpet to tl.ree feet liiaineter at top. Thie 



>,oretheRoyalAc^ide,nyotfcciencesatParisi.fnotthe first Stufe m the Union. Ihe Cana | ^,^^^^, ; ,^^^j ^^,g_. ^ ^^ ^l^j^j^ ;^ ^^_^^ j^ ^^^ 

 itle ot which IS, "Researches on the Coloring I Comm-^-, oners anucpaf- that upwards of K'O ground, and the vessel can be removed from the 

 ;iple in W oad." By means of a new process, | mile>;;on the Ohio and Miami Canals will be navi- > S u cmnp ' 



ipl 



chemists have succeeded in obtaining very 



ditiously and economically that precious ar- 



which now sells from i'ourteen to fifteen 



■i an ounce for the purest cakes, which wi'.'f We are informed that Capt. Kendall's saw, on 

 likclv soon be obtained by the pound for the "'^ ^"^ ""■ "P°" ^ *""' "^"^^ ^P*'^^ °'" "^ ^''^- 

 !nt price now paid for an ounce. T'Jey de- cution, cut boards at the rate of more than 175,- 



■^ . . ' „ ^ nrwi r..„t ;_ ol l -, . „«.! «„ H,„ l'„lln,.,;r,™ A,^„ ;» 



ga,*^ J in the month of.Tuly next, when the state 

 wvi begin to derive. revenue therefrom 



Fuel. — Tiic use of Lehigh Coal is becoming 

 very general with our citi.'.ens. It is belter than 



put up 



ite under the name of a!i..Hrine th" tinctorial 

 a sr in woad, which they beli5.;Ve to have ob- 

 d in its greatest purity ^J^^'ik following pro- 

 Their researches had ';<iduced them to pro- 

 the alcoholic fcrmer_;^ation. -.vhich disengages 

 eterogeneous sub^ances, which mi rht impair 

 5auty, at tJio ss^jSne time that it does no injury 



• fine coloripjg .substance. But they now pro- 

 tlie t,i;jj!.'o-ving method, as being much more 

 ihlious. Grind well the woad and add two or 

 c parts of clear water, subject the whole t<> a 



• slronw pressure, repeat the same operation , 



• »■ i_ • n ii -J 1 sumption 



e successive times, bruise well the residue and ; . ^ .. . ^^, „„•„„„ 



. ,, J. I- ■ 1 u .u -.I must perceive, of this extensive u 



;r it to be thus exposed to a liquid bath with "^ 



or six parts of v.'atev added to it, in which a 

 cient quantity of alum has been previously 

 alved ; afterwards strain well that liquid and 

 ,ipitate it by an addition of suhcarbonic of so- 



The precipitate thus produced must be very 



fully washed in clear water. The maceration 

 lum water is then continued till it become of a 

 i>erly thick consistence. By the above pro- 



you obtain in three hoars a result which by 

 old ineihod required so many months. 



fire by a crane. 



When the milk is heated, rennet, in form ot 

 paste, is put in, and a little saflron, to give the 

 cheese the yellow color. 



When the coagulation has taken place, the cop- 

 per is taken ofl'the lire, the curd is taken out in a 

 000 feet in 24 hours ; and on the following day it | ^'oth, and put within a broad wooden hoop, the 



cut 297G feet of good boards, from three logs, in 1 sides of which are as high as the cheese is intend 

 one hour and thirty-five minutes, the logs being 

 put on and the boards run out of the mill, in this 

 time, with the labor of only one man. 



[Augusta (Me.) Journal.] 



ed to be. This hoop can bo straightened by mean^ 

 of a rope. A board is placed on the top of the 

 cheese, and a small weight on the board. The 

 cheese, is not put into a press. 



After this, the cheese is taken to the salting 

 room, and two cheeses are placed together, one 

 above the other,with broad hoops tightened round 



wood, and we learn that during tlie present seas- Ihem. Much salt is laid on the top of the upper- 

 lumber of grates have been most cheese ;I the salt dissolves, and the bnnc fil- 



on an unprecedented number or gva., _ .^'.i^-j, _ 



in dwelling houses, stores, &c. for itE'cmT-Tlf?" tnrongK the cheese*. 



The effects as our country friends! The cheeses are shifted from one place to an- 

 fcoal will other all along the benches of the salting room, 

 be to reduce the piesent high prir-e of fire 'wood and are beaten with a flat piece of wood, cut with 

 in our market. [N. Bedford Mercury.] j straight-lined furrows intersecting each other. 



The cheese is next taken to the magazine,where 



RAILWAY. 



he Stockbridge Star contains the report of 

 R. C. Morgan, of his survey of the route from 

 ingfield to Albanj', made to ascertain the lev- 

 in contemplation of a rail-road on said route. 

 M's course is so circuitous that the distance 

 1 Springfield to Albany is upwards of 90 miles 

 from Boston to Albany 190 miles. The route 

 ses through Westfield, Chester, Becket, Lee, 

 ckbridge, &c. to Millville near Kinderhook, 

 from thence to the North River in the vi- 

 ity of Albany. There are two summit lovels, 

 highest of which is in Otis, and is 1300 feet 

 ve the North River. Mr M's plan is to divide 

 whole route into a succession of levels, con- 

 ted by inclined planes, the loads to be elevat- 

 or let down on the incliricd planes by machin- 

 moved by water or oxen. Mr M. thinks a 

 ible railway from Boston to Albany may be made 

 $2,850,000, but ill making his calculation^ he 



Water Biscuit. — A great essential necessary is ^ each cheese is placed on a shelf. 

 to avoid drowning the 'flour. Give water, a little ; The sides of the cheese arc painted with a mix- 

 at a time. The mass of dough is to be worked up ture of litmus, otherwise called tournesol, and oil, 

 very dry, under the hand : so that when all is done to give them tlio purple color. The tournesol is a 

 tlmt can be by the hands, towards gathering the , plant collected in the south of France, 

 materials together into a firm mass, it is still in The cheeses are set on the shelf in the same or- 

 parts dry; and in cracks with flour here and there '; der in which they were made ; and the cheeses of 

 untakeu up. The rude mass is then committed to , each month are placed together. 

 a brake (or heavy beater,) with which it is worked j Those of the month of October and of May are 

 a great deal, until it becomes smooth and solid, ; the best, and bear the highest price. The best 

 without any further addition of water. The oven I cheeses can be kept longest, and are improved by 

 is heated to bake ijuick as may be without burning, keeping for some years. 



These points observed, prevent flintiness. 



Drink. — Rarely drink but when thou art dry — 

 the smaller the drink the clearer the head and 

 the cooler the blood, which are great benefits in 

 temper and business. — William Penn's Works. 



Custom. — Pythagoras gave this excellent pre- 

 cept — " Choose always the way that seems best ; 

 how rough' soever it be. Custom will render it 

 easy and agreable." — M. Dacier's Pythagoras. 



Passages The Florida, Tinkhain, from New 



York to Liverpool, made land, on the Irish coast, 

 on the fourteenth day. Yesterday we had an arri- 

 from New Orleans in forty days, and one flroni 

 Boston in seventeen .' — N, Y, Statesman. 



There was an October cheese which had been 

 kept five years, and was to be sent to the Empe- 

 ror. 



After the great cheese is made, the liquid in the 

 copper is again heated over the fire, and curd is 

 collected from it to make small cheeses, called 

 Mascarla. 



The number of cows kept for making cheese in 

 this dairy is eighty. They are always in the house 

 in winter, and at this season of the year. They 

 arc fed upon grass all the year, except perhaps in 

 December. The house in which they are kept ie 

 not above nine feet high to the ceiling. They are 

 kept very clean. In summer, they go out to the 

 the field to feed during the day. 



The cows are of a dark color, and are brought 



