;eij 



NEW ENGLAND FARMER. 



VOX.. V. 



Published by JoH.N_aRrssF.i.L at Xo. ,VJ North Market Street, (opposite Fm\uoi\ Hall) Thomas 0. FEssniinEN, Kditor! 



No. 44. 



) R I G 1 ]\ A L P A P IC 11 S. , i "'« choose a ilo.si.^^ flavor." He adds - If i;,c 



. .- T - - — -u ^ - I ni.iw be salted an.) dried for a week or two i-.ear 



NATIVE CATTLE. i the (ire, it will do fur the purpose again almost as 



T Fessem)e>- — ! send you a cup of cream I well as before." 



a naiire cow which I have owneil about four Another receipt is as follows : "after the maw 

 I. The cream from this cow has thereniarka- , '""s been n-ell clcaii'eJ and salted, and dried upon 

 Kopcrly of hardening to the consistency q/" <i | sticks or splinln, take boiled water two (juart-s, 

 baked custard, and is, as you will perceive, i inads into a brine lliat will bear an egg. Let it 

 ectly sweet, and may be used to spread on 1 ^o blood warm, and put in the maw either cut or 

 d v.ith a knife, the same as butter, in which j whole ; let it steep twenty-four linnrs, and it will 

 ncr lor my own use I prefer it. be fit for use. About a tea-cup I'ull will turn the 



le cow is of a cherry red colour, a large and [milk of ten cows. It fhouUi be kept in glass bot- 

 isonio animal, a good milker, and has given at ' ties well corked." 

 s eighteen quarts per day, but fourteen or fif- [ The Massachusctl.s Agricultural Repository] 



the said lateral siioots have three joints, if any o' 

 tlicm do r.otjfihosv fruit at either of those, it wiK 

 be proper to pinch off the tops of such shoots a' 

 the lliird joipt ; which will promote their putlinj. 

 fovlli a siippfy of two or three new slioots, some o: 

 all of which'ivill inojt likely be fruitful ; and aftc 

 this according as they advance in growtli, trail, 

 the runners along in regular order,cut out casual 

 ly very weakly vines, and thin others whore ver; 

 irregularly-crowded. 



quarts per day is her average. Her milk is 

 rich. Before she had grass feed, in the early 

 of April her crean\ of two days made 23 lbs. 

 utter, and was made from two quarts and half 

 1 of cream, and was not longer in churning 

 between two and three minutes, 

 aving never met with, or heard of an instance 

 ream's hardening in this way, (although it may 

 be uncommon) I consider it a proof of the 

 "dncES of our native stock, which if well select- 

 re probably equal to any imported, 

 crhaps if yon make these qualities known thro' 

 New England Farmer, it mayle^d to informa- 

 of similar properties in other animal?, which 

 ' be useful and pleasant to the farmer snd opi- 



Your ob't serv't, 

 ■oxlim;. 10 Ma:;. R. HASKL\S. 



gives still anotlier recipe for making rennet, which 



is as follows : " The rennet is prepared by t:;!;Ing 



some whey and salting it till it will bear an egg ; 



it is then snft'erod to stand over night, and in tlie 



n;orning it is skimmed and racked off clear; to 



this is added an equal quantity of water brine 



ilrong as the whey, and into this mi.xture, some 



Ewect brier, tliyme or some other sweet herbs, also 



a little black pepper and salt petrc ; the herbs arc 



kept in the brine three or four days, after which 



it is decanted clear from them. Into six quarts of 



this liquor four large calves' bags, or more prop 



erly called calves' slomachs are put. No part of 



the prcpartion is heated, anJ frequently the calves' 



stomachs are only steeped in cold salt and water. 



But whatci"''' kind of rennet the dairy woman 



may cliche to prepare, it should be remembered 



l],g> inis animal acid is extremely apt to become 



iftancid and putrescent, and that great care is ne- 



— cessary to apply u =iumcieniin..^.,i;i.j oi saii. r.^ , — 



RENNET FOR CHEESii. ; serve it in its best state. Tiio rank and disagroo- 



Jairy women usually preserve the maw, and the able taste too frequently found in cheese is fre 



[BY THE EDITOR. I 



d contained in it, after sotting them, and then 

 sleeping this bag and curd, make a rennet to 

 n tiicir milk for making cheese. But a more 

 iple method, and which is equally good in every 

 pect, is to throw av.^ay the curd, and after steep- 

 it in pickle, stretch out the maw upon a slen- 

 : bow inserted into it, which will soon lie very 



quently caused by the rennet's having been badly 

 preserved. 



CUCUMBERS, MELONS, &c. 

 The following directions from Denne's New 

 England Farmer, for stopping or topping c\icum- 

 bers, melons, &c. may be of consequence to some 

 f, ar.d keep well for a lonff time. Take an inch ] inexperienced gardeners : 

 two of the maw thus dried, and steep it over The young plants should be stopped or 'opped 

 Thtinafew spoonfuls of warm water, which at t-he first joint, by pruning off the top cf the Srst 

 ;ter serves full as well as if the curd had been r""'"^!- bud. This operation should be performed 

 served for turnin-r the milk. It is said that one when the plants have two rough leaves and when 

 h will serve for the miik of five cows. I t'lO second is about an inch broad, having the first 



ia tiic Bath (Entrland,! agricultural papers, Mr | runner bud rising at its base; the sooner this is 

 a-.ard gives 'thc^ following receipt for making! •detached, the sooner the plants acquire strength, 

 nnet: "When the raw skin is fit for the par- j and put out fruitful runners. 



.s". three pints of soft water, clean and sweet, I You will see arising in the centre of the plant, 



ouid be mixed with salt, wherein should be put I at the bottom of the second rough leaf, the end of 



.eet brier, rose leaves and flowers, cinnamon, the first runner, like a small bud; which bud or 



ace, cloves, and almost cverv sort of spice; and I runner, being the advancing top of ti:e plant, is 



those are put into two quarts of water, they ! now to be taken off close, and may be done either 



St boil gently, till the liquor is reduced to three { «'ith the point of a pen-Tinife or small scissors, or 



ints, and care'should he taken that this liquor is jpinched off carefully with the finger and thumb. 



ot smoked. It should be strained clear from the j being careful not to go so close as to wound the 



pices. &c. and when found to be not warmer than | joint from whence it proceeds. In ten or twelve 



Qi!k from the cow, it should be poured upon theli^ays, each plant will begin to send forth two or 



aul or maw ; a lemon might be sliced into it, three runners ; which runners will probably show 



hen it mav remain a day or two ; after which it f'uit at its first, second, or third joints ; for if the 



;houUl be strained again, and put into a bo 

 vhere if well corked, it will keep good for tv.clve 

 Donth.^. It will smell like a perfume ; and a 

 mal! quantity of it will turn the milk, and give 



main or first runner was not to be stopped as 

 above, it would perhaps run half a yard, or two 

 feet in length, without putting out more runners, 

 ■probably without shoving a single fruit. When 



SYPHON FOR DRAINING WELLS, &..■. 



A corrcspcndeiit writes requesting " some in 

 I formation in respect to draining wells by means 

 of a syphon." A syphon is a bent tube, or a tubf 

 which consists of one part or leg immersed in anii 

 [ ascending from a fountain well or head of water, 

 and another part or leg, joined to flic part firs' 

 mentioned, at its upper extremity, and descending 

 Uj a jioint soniov.'hat lowcv than the surface of thf 

 fountain. The whole ascent of the syphon fron' 

 the surface cf the fountain should he somewhat, 

 less than 3:) foot perpendicular height. If it as 

 ccnd to a greater height it will not operate. The 

 leg through which the water descends and from 

 which it is delivered, must be so situated that the 

 orifice at its lower estremity, through which thf 

 wafer flows, when it quits the syphon may be be- 

 low the lerol of the surface water in t!ic fountain. 

 If the syphon fail in that particular it v.ill not op- . 

 erate. By means of a syphon v/ntcr may he drawn 

 up the bank of a river ''^e side "'" a ditch, the 

 wall of a cellar - "■'^''> ^"^ ""(J delivered at acv 

 place or »'--• *"''''''"=g '» which the oui^^ i-6 -..: 

 bo carriod, by a small tlcscct,-^ (i,,t fSc adjutage 

 or place of delivery be below the surface of tnc 

 water in which the lower end of the shorter leg is 

 immersed. But the tube comprising the syphoa 

 must be perfectly air tight, and the air pumped 

 out, or excluded by other means in order to set, 

 the niacliine in operation ; w-hich is done by the 

 weight of t!ie atmosphere, jiressing on thesurfact- 

 of the water, and forcing it up the tube. If the' 

 syphon be large or very long it may be ditficult to 

 accomplish the exhaustion of air from the tube by 

 the ordinary means of a common suction punip. — 

 But it may be easily done as follows, to wit: Plug 

 up both ends of the syphon, and, by a hole made 

 at the angle or upper extremity of the legs pour 

 in water till you have filled the syphon. Thei: 

 stop the hole v.'hich admitted the water, and un- 

 stop the ends. The water will begin to run, im 

 mediately, and will continue to flow as long as 

 the appr.ialus lasts, or till the fountain is exhaust 

 ed. 



SMOKE SERVICEABLE TO POULTRY. " 



The celebrated agiiculturist, Arthur Young, 

 says, " t!ie poultry house should contain an apart 

 ment for the general stock to roost in, another for 

 selling, a third for fattening, and a fourth for food 

 If the scale is larger, there should be a fifth for 

 plucking and keeping feathers. If a woman is 

 kept purposely to attend them, she should have 

 her cottage contiguous, that the smoke of her 

 chimney may play upon the roosting and setting 

 rooms ; poultry never thriving so well as in warmth 

 and smoke ; an observation as old as Columella, 



