Vol 1.— No. 20. 



AND GARDENER'S JOURNAL. 



157 



HORSES. 



Horse Godolph'me. — As it may be interest- 

 ing to some of ouv readers to know some- 

 thing of the history of the celebrated Arabi- 

 an horse Godolphine, we subjoin the follow- 

 ing from the American Turf Register and 

 Sportsman's Magazine. The Darley and 

 Godolphine were two of the most celebrated 

 horses in England, and from them have de- 

 scended all the present famous breed of race- 

 horses. These swift horses in England are 

 what are denominated blood-horses,although 

 in this country, unless it is among sports- 

 men, all imported horses are called blood- 

 horses. 



" The Godolphine Arabian was imported 

 into England about five and twenty years 

 after the Darley Arabian. They were the 

 most celebrated and valuable for their blood 

 and bigh form, as stallions, which have yet 

 appeared, and are the source of our present 

 best racing blood. There are sufficient rea- 

 sons, however, for the supposition that Lord 

 Godolphine's horse was in reality a Barb. 

 The public has been in constant possession 

 of the true portrait of this famous horse, so 

 remarkable and striking in his form. 



" This Arabian was fifteen hands in height, 

 of great substance, of the truest conforma- 

 tion for strength and action, bearing every 

 indication of a real courser, a horse of the 

 desert. His color was entire brown bay, with 

 mottles on the buttocks and crest, except- 

 ing a small streak of white upon the hinder 

 heels. He was imported into France from 

 some capital or royal stud in Barbarv, whence 

 it is suspected he was stolen, and said to 

 have been foaled in 1724. So little was he 

 valued in France, that he was actually em- 

 ployed in the drudgery of drawing a cart in 

 the streets of Paris. 



" Mr. Coke brought him over from France 

 and gave him to Williams, master of the St. 

 James coffee-house, who presented him to 

 the Earl of Godolphine. During the years 

 1730 and 1731, the Arabian served in that 

 noble sportsman's stud as teaser to his stal- 

 lion Hobgoblin ; which horse refusing to co- 

 ver Roxana, she was in consequence put to 

 the Arabian, and produced a colt foal, the 

 famous Lath, the most elegant and beauti- 

 ful, as well as the best racer of bis time. — 

 He died in 1753, the most successful as a 

 stallion of any foreign horse before or since 



imported." 



INDIAN CORN AND PUMPKINS. 



The following is taken from the Plough 

 Boy of Dec. 1820, and we would invite the 

 attention of our farmers to it. We are con- 

 vinced that the farina from one half of the 

 blossoms of corn is sufficient for fecunda- 

 ting the whole of the silk or female part of 

 the blossoms. The following experiment 

 was founded upon that principle, which we 



believe is rather a novelty in agriculture 



We hope some of our readers will make the 

 experiment upon a small scale and commu- 

 nicate the result 10 us, that we may lay it 

 before the public. 



" There was raised on the farm of R. II. 

 Rose, at Silver Lake, Susquehannah coun- 

 ty, Pa. the present year, (1820) Indian corn 

 at the rate of 136 bushels per acre. It was 

 the short white eight-rowed corn, planted in 

 rows three feet apart; the stalks nine inches 



from each other in the rows. Rather before 

 the usual time of topping, the stalks of every 

 other row were cut off just above the highest 

 ear. The tassels were suffered to remain 

 on the other rows till the crop was harvest- 

 ed. The corn was planted on the third day 

 of June, and gathered on the sixteenth of 

 September. It requires a rich soil." 



In order to take any advantage of this 

 operation, the stalks should be cut as soon 

 as they are up, and before the blossoms ap- 

 pear ; because after the blossoms have shed 

 their pollen then their functions are perfor- 

 med, and all the stalks might be taken off as 

 well as half. 



This might not be applicable to garden 

 culture, where only a few hills are raised, — 

 as we frequently find in sucn situations that 

 the kernels do not all become fecundated, 

 even where the lops are left on. This may 

 be owing to the prevalence of winds at the 

 time the blossoms opened, which carried the 

 pollen away from the silk ; for unless some 

 of the dust or pollen from the tassel fall s 

 upon the point of each particle of silk, which 

 is an elongated pistil, the kernel or seed will 

 not fill out or arrive at maturity. 



The writer further observes — 



"The produce of a field of Pumpkins on 

 the same farm, was at the rate of 27 1-2 tons 

 iper acre. They were planted in hills, three! 

 feet one way, by six feet the other. The 

 soil in both these instances was a sandy loam, 

 and in fine order." 



Was it not that Pumpkins are liable to be 

 destroyed by the yellow-striped bugs when j 

 young,we think they would be found of great 

 importance to the farmer, and even as the 

 chance is, we would recommend them in 

 preference to Turnips or Mangel Wurtzel. 

 Allowing an average crop to be half the a- 

 bove quantity, we think they would be as 

 profitable for fattening cattle or hogs, as any 

 crop the farmer could raise. 



ture, as we think a little more industry would 

 stop many of our prudent young men from 

 going east in search of wives. 



BONNETS. 



We are heartily glad to see something 

 like domestic economy among the ladies. — 

 Now, straw bonnets are all the go ; a few 

 years since, and nothing short of a Leghorn 

 would answer for mistress or maid — by which 

 fashion some millions of dollars were sent 

 out of the country for an article of dress 

 which might have been made at home, which 

 would have given employment to a great 

 number of poor people, not to say any thing 

 about the higher class ; but we can well re- 

 member when it was fashionable in Connec- 

 ticut for ladies of respectability to carry the 

 straw for braiding to afternoon parties, in the 

 same manner that our good mothers used to 

 their knitting work — and we should be apt 

 to draw the conclusion, from the quantity of 

 bonnets imported into this section of coun- 

 try from those states this spring, that their 

 females had been amusing themselves the 

 winter past in the same way. We hope our 

 young females will take the hint and be a 

 little industrious in that kind of manttfac-| 



BUTTER. 



Butter forms an important item in the pro- 

 duce of the farm, as well as the necessaries 

 for the table. It is of the utmost importance 

 to the farmer who resides near a large town, 

 to establish his reputation for bringing to 

 market fine Butter. This is not only prof- 

 itable of itself, but gives a comparative re- 

 commendation to every thing he has to dis 

 pose of. How often do we hear the expres- 

 sion in families, " that they bought such an 

 article of Mr. C. who make the best butter 

 that is brought into our market." When a 

 man has established his reputation for an ar- 

 ticle, he not only finds a readier sale for it, 

 but gets a greater price. This is particular- 

 ly the case with Butter. Who among us 

 does not prefer paying two or three cents a 

 pound for a fine, fresh, well-flavored article, 

 over the rank, marbled, greasy-looking stufi' 

 which is seen daily in our markets? Now 

 the milk for the one was as good as for the 

 other — the only difference being in the man 

 ner of making. From the advanced price 

 of this article of common consumption in 

 our market the month past, we trust that a 

 few observations on the making of it will bo 

 read with interest by those in our neighbor- 

 hood, if not by our subscribers at a distance. 

 Having been acquainted with the course pur- 

 sed by some eminent dairymen and women 

 who preserve their butter through the seas- 

 on fine and fresh, we give the following di- 

 rections : — 



1st. Let your dairy-room be kept cool, 

 and not only the room but every utensil used 

 in it be kept from any rancid, sour, or un- 

 pleasant smell. 



2d. Let the milk with the cream be put 

 in the churn as soon as sour, before any pu- 

 trid fermentation takes place. 



Butter is found to be of better flavor when 

 churned with the milk, than when the cream 

 is churned separately. Let the churning be 

 continued until the butter is well collected, 

 after which it should be taken out with a 

 ladle and set in a cool place to harden; it 

 should then be worked over with the ladle 

 until perfectly freed from the buttermilk. In 

 no part of the process should the butter be 

 touched with the hands, but be handled en- 

 tirely with the ladle and paddles. In hot 

 weather it is sometimes worked with paddles 

 in clear cold water, which assists in extract 

 ing the buttermilk. After the Butter baa 

 been worked a sufficient time to give it, as 

 the dealers say, a "good grain," salt if 

 moderately. If to each pint of salt one oz 

 of fine sugar is added, it improves the fla 

 vor. If the butter is designed to be taken 

 soon to market, let it be worked in small 

 cakes of half and one pound each, hand 

 somely marked or stamped and put by in a 

 cool place, and taken to market in the morn 



