3 SO 



THE GRNKSRE FARMER 



November 5. 1 Bea- 



ming hand of m dem fashion. This is, 

 perhaps, on the whole, as it should he. Such 

 points of beauty of mother nature's best 

 works, are still found, where there is the 

 most of perfect simplicity of character — 

 These are the girls for wives for Farmer's 

 sons. 



September 4, 1831. 



P. S. There is probably no Parent in this 

 community, who attaches to Education a 

 higher value, both as to i's qualifications for 

 the discharge of all our duties in this world, 

 and in the way of a due [.reparation of the 

 mind and heart for life in a better, through 

 eternity, than the writer of these numbers. 

 Considering the mind of man as immortal, 

 and that life, once begun, is never to have 

 an end, his chief solicitude, in all he has to 

 say upon Education, is, that its purposes 

 should look more to eternal than temporal 

 life, less to the things and vanities of time, 

 and more to the due preparation of life here- 1 

 after. If we look seriously into it, we will 

 find, perhaps to the surprise of many (if us, 

 that of all the things called 'accomplish- 

 ments,' in fashionable education, very few of 

 them can be considered of any importance 

 in relation to our future stale ot existence. 

 Simplicity of heart and manners, leads to 

 sincerity and purity. 



From the few-England Farmer. 



BRISTOL AGRICULTURAL SOCIE- 

 TY. 



The Committee appointed to examine and 

 consider the claims for premiums for the 

 BEST CULTIVATED FARMS, offer the 

 following Report : 



There was but one claimant, Henry 

 Gardner, ' sq. of Swansey. On the 12th 

 of July we examined his farm situated on 

 Gardner's Neck, so called, lying between 

 Cole's and Lee's rivers about two miles west 

 in an airline from Fall River, having a full 

 view of that village and 'he parts adjacent. 

 The farm consists of 40 acres, of which 10 

 are mowing, 12 pasturage. 2^ orcharding, 

 and the remaining 15^ tillage, including the 

 buildings and appropriate yards. The farm 

 is divided into small lots, nearly square, of 

 three or four acres each, by strong stone 

 walls, five feet in height on every side, ex- 

 cept those lots which bound on the rivers — 

 The public road running a southerly course 

 on the height of land, divides the farm near- 

 ly in the centrp, and a private road, pan of 

 which is walled on both sides, divides it in- 

 to north and south compartments, having the 

 lots on each side, which circumstance gives 

 an easy access to any part of it. The soil is 

 alluvial with a good proportion of sand and 

 loam, ylbnut 300 loads of manure made of 

 sea-weed, besides fish and other matters 

 from the stables are used on the farm annu- 

 ally. 



The annual produce of the farm is about 

 15 tons of English hay, 100 bushels of Ind 

 an corn. 100 bushels of rye, 700 bushels of 

 onions, 800 bushels of potatoes, 500 bush- 

 els of turnips, and cider, apples.pears, peach- 

 es and culinary vegetables in abundance I'm 

 family use. The stock consists of 4 oxen, 

 2 cows, t young creatures, l horse, 20 sheep 

 and 6 hogs. Four oxen are fatted yearly on 

 grass, turnips and potatoes, producing about 

 4000 pounds of beef. The I! hogs are fatted 

 On meal, one third of rye ami i«o thirds of 

 Indian corn. This modeof fattening swine, 

 Mr. Gardner thinks is the best, the rye hav- 

 ing a tendency to keep the bowels in a good 



state. The six swine usually pioduce lbOO 

 p»)iindsof pork. 



Mi. Gardner has no particular mode of ! 

 raising corn, but manures bis ground design- i 

 ed for thai article verv highly. As to rye he [ 

 observes some rotation of ciops. He plants! 

 bis potatoes early in ihp Spring, gathers 

 them in the last of August or fust of Sep- 

 tember; then immediately ploughs and sows 

 the ground with rye. In July following the 

 rye is reaped and the stubble turned in with 

 the plough and turnip seed was sown on 

 the top. In llits manner, remembering 

 always to keep the land highly manured, he 

 raises aboui thirty bushels of rye to the acre 

 and from 200 to 300 bushels of turnips from 

 the same acre and in the same year. 



The orchard consists of good fiuit trees, 

 which are large, thrifty, well pnui' d, and so 

 neai together as to shade the ground in such 

 a manner as that fe^ weeds would grow. In , 

 fact such is the cultivation of this farm, thai 

 veil few weeds were observed hy the Com 

 mitlee. The ham is 21 by 56 feet and suffi 

 ciently high to hold thirty tons of hay . The 

 barn yard is in trout of the barn, a southern 

 exposure. Adjoining the barnyard are the 

 yard and sty for swine. 



The expenses of labor, fee. in cultivating 

 his farm are about two hundred dollars an 

 Dually. The amount of yearly produce, 

 exclusive of supporting the family, is about 

 675 dollars, leaving a yearly profit of 475 

 dollars bevond ihe expenses 



Your Committee were highly gratified 

 with the neatness, good cultivation and man 

 agement of this farm; and although Mr. 

 Gardner had no competitor, yet the Commit- 

 tee recommend a premium of ten dollars 

 and one volume of the New England Far- 

 mer 



Roland Green, i 



Alfred Baylies, > Committee. 



Jacob Dkank. S 



Fr.im 'lie Atu-Tic.u Kurmer. 



On Preparing i' utter for Exporta- 

 tion. 

 The following is a letter from Mr. Varle, 

 to the Editor of the Arnericun Farmer. 



Sir, — As the result of my travels foi 

 recording the improvements of the Uni- 

 ted States in agriculture, which I am pre 

 paring now for publication, might be de- 

 laved, and that in the meantime the pub- 

 lic good demands that some important ar- 

 ticles contained therein might he imme- 

 diately known, 1 have thought to make 

 use of your valuable paper, to convey in 

 formation on a subject which grows eve- 

 ry day of more importance to the com- 

 munity, which is, that part of agricultu- 

 ral economy, that indispensable article 

 for both our consumption and exporta- 

 ion, under the name of butler, which if 

 prepared as in some parts of i urn e, or 

 the state of New-York, especially accor 

 ding to the following recipe, which em- 

 anates from one of the best manufacto- 

 ries of thai article, would retch double 

 that price obtained in the southern mar- 

 kets, and of course would be productive 

 of many thousand dollars yearly, to tin 

 advantage of this, as well as of the stale 

 of Perm., whose farmers through respect 

 for old customs, although in an age of 



gem i ai ,nij i Mi.cn:, manufacture yef 

 ihat aiticle as if it was for immediate 

 consumption, and the consequi nc> is, 

 ihat it becomes rancid on their hands be- 

 fore it is ready foi market These are 

 truths unfortunately evinced by the int'e- 

 nor quality of thai article, sold in our 

 markets, and by the recommendation of 

 the inspector of this city, inserted in my 

 work, ti wards exciting fanners to impro- 

 ving in the putting it up, which I make 

 also public for the public good in this pa- 

 per. 



On the Preservation of Butter. 



On the authoiiiy of r. Philemoa 

 Towson, inspectoi of butter of the city 

 of Baltimore, who has for many years 

 made experiments on that essential arti- 

 cle of our domestic economy. I will give 

 the billowing as the result of his prac- 

 tice. 



In order to keep butter sweet, and pre- 

 serve its balsamic quality, it ought not to 

 be washed, as it is often done in water, 

 but be orked until the salt is complete- 

 ly dissolved, and all th particles of milk 

 disengaged from the butter;* this is to 

 be accomplished by wooden paddles, and 

 not as some do it by the hands, and in or- 

 der to pi event tin paddles from sticl mg 

 t" the butter, they ought to be well scald- 

 ed, or rubbed with salt and cooled alter- 

 nately as oflen as wanted, and of course 

 the same precaution ought to be taken a- 

 bout the churn ; when butter is to be put 

 up in kegs, they ought to he made of 

 well seasoned wood, well cle. nseti and 

 seal led; pre\ ions to the packing the but- 

 ter, the keg ought to be rinsed with sweet 

 brine or pickle; the general method pur- 

 sued now, is by spreading salt on the bot- 

 tom of the keg which is injurious to the 

 butter, If t ere is not butter enough to 

 till the keg. which is often the case, pour 

 immediately some strong brine, bearing 

 an egg on the top. lo exclude the air from 

 it; then when yon churn again, take ;ir 

 way that brine and put the butter in un- 

 til you get the keg full ; and whereas 

 there is an impossibility to fill up the 

 keg completely, and to obviate the intro- 

 duction of air, it is proper to pour on the 

 top some strong brine. 



An object also of great importance is 

 to have the keg yvel! made, so as to keep 

 well the brine, ofhei wisethe butter would 

 become rancid; another consideration of 

 consequence foi the farmer living far from 

 the sea ports is to make use of marine 

 salt well pulverized instead of the back 

 country' salt dining tile wh< le process, 

 the salt which is used in the western 

 country being the produ tion of salt wells, 

 imparls not only a dark color but a bad 

 flavor to the butter especiallj when new- 

 ly manufactured. 



As to the butter which is packed in 

 country stores, it ought to be put into the 

 kegs in proportion as they receive it, and 



♦'Plus process ought not to be continued too 

 long, tor fear the butter may become tough apd 

 gluey 



