1847. 



GENESEE FARMER. 



19 



othei" classes reap the karvest wiiich his own in- 

 dustry had provided. Let him now arise from 

 his lethargy, and begin to cast about, and see if 

 there be no place where hissonscan go and learn 

 to become farmers, as well as Doctors, Lawyers, 

 and Divines. It seems to me that the farmers 

 have a right to use a portion of the money which 

 belongs to them, to advance their own calling: 

 not, indeed, to tear down or prejudice others, 

 but to elevate their own business to the dignity 

 of a science, to be taught and learned in the 

 schools of the state. 



First of all we want Agricultural School Books, 

 and agricultural teachers, or persons qnaliiled to! 

 teach Agriculture. The very initir.tory ste[). ; 

 then, id to find men to prepare books adapted to ' 

 the instruction of children, and then to find com- 

 petent teachers who can use them. 1 wrfiiUl j 

 then reverse the usual rule — begin attlie top and j 

 work down. Begin by establishing and endow- j 

 ing an Agricultural School, or schools, by th.e 

 Legislature of the State; and with that. or them, 

 as a nucleus, I would begin the work of makir.g] 

 agriculture a regular science — a branch of edu- j 

 cation for the older scholars in every school dis- 1 

 trict, just as much as arithmetic is now. The 

 thing is in the highest degree practicable. It 

 may and should be begun at the present session 

 of the Legislature. That body should be called 

 upon and forced to appropriate a portion of the 

 Literature or other fimd, for this purpose ; and 

 then ere five years shall pass away, the great 

 work will have been accomplished. To me it 

 appears plain and clear, and I ask the Farmers of 

 the State to come up to the work and insist on 

 their rights — demand for their children Agricul- 

 tural Schools, aided by a fair portion of the liter- 

 ature fund — insist that Daniel Lee and his 

 School, or those of a similar character, be sus- 

 tained by the funds of the State, as well as Ge- 

 neva College. Stand up for your rights, and 

 you will obtain them, but never until you do. 



In mv next I shall enter more into detail. 

 D. A. Ogdex. 



Fenn Yan, Dec, 1840. 



Castration of Animals. 



Mr. Editor : — I have read one or two arti- 

 cles in your paper on the castration of animals. 

 I have tried almost all ways, but never became 

 satisfied, until recently by cold water. My 

 course now is to take pure cold water, and, for 

 convenience, put it in a pitcher or coffee pot, 

 and, after the operation is performed, pour in 

 enough to cleanse the wound, and the work is 

 done. The wound heals readily, and it causes 

 the animal no pain. I have tried the above for 

 two years past, and have had no trouble. 



If 3'ou think the above recipe is worth pub- 

 lishing in the Farmer, insert it ; if not there will 

 be no harm done. W>j. B. Waldron. 



East Leon, Cat. Co., 1846. 



Preserving Hams. 



Mr Editor — Many are the ways which peo- 

 ple adopt to preserve hams for future* use. I 

 have a receipe for curing hams, which I have 

 used with good success for many years, and think 

 it as good as any other I ever saw. The recipe 

 is as follows, viz : — For 100 lbs of meat I use B 

 grdlonsof water, 16 lbs. of salt, i lb. of salt pe- 

 ter, and 5 gallon molasses, and so on in propor- 

 tion to the quantity of meat you may have to 

 prepare. Tiiese ingi'edients are put into a ket- 

 tle, r.nd hung over the fire until it becomes scal- 

 ding lict; then taken off and set away to cool. — 

 Wlseu 1 pack my haais down I use a little salt, 

 for fear the brine v/ould not be salt enough to 

 keep them in hot weather. The hams should re- 

 m tin in brine aloout 12 weeks; then taken out, 

 waslied clean, and hungup in the smoke house. 

 The smoke house should not be perfectly tight ; 

 it should be freely ventilated. Some prefer brick 

 houses for smoking hams, and some wood. ], 

 for one, prefer wood, for this reason : in wood 

 smoke houf-es the hams do not sweat, which by 

 so doing injures their flavor. Harns should be 

 smoked about three weeks, and those intended 

 for summer use, I encase in small cotton sacks, 

 which afterwards are thoroughly whitewashed 

 and hung in some cool place. 



This way of preserving hams will keep them 

 good through the summer. If others should 

 have a better mode, by which hams can be kept 

 sweet and good, I wish they would make it known 

 through (he pages of the Genesee Farmer, and 

 oblige your friend and brother farmer. 



Dec. 4, 1846. W. S. T. 



Butter. — The Elmira Republican contains 

 the follovi'ing boastful account of butter making 

 in Chemung county. Everybody in every town 

 in the State is challenged to produce a case of 

 equal success : 



Mr. John Holbert, of the town of Chemung in this 

 county, mmufnctured on his own farm in the year 1845, 

 714'l pounds of butter, which brought him in market, at 21 

 cts. per pound, the comfortable sum of $1499,40. In addi- 

 tion to this a tenant on the same farm made in the same 

 year 2-520 pounds, which was sold in market at 19 cts. per 

 pound, making in all $1978,20 for butter ia one year. 



During the present year, 1846, he has made 7227 pounds 

 and sold the same at 29 cts., amounting to $1445,40. His 

 teannt on tlie same farm has also made 1911 pounds which 

 sold in mirket at 18 cts., amounting in all to $1789,38. 



Huge Ox. — The Buffalo Courier, of a recent 

 date, says : 



Yesterday there passed through our city the largest and 

 most perfect Ox ever )-roiiucod in Western New York. He 

 was raised by Mr. Miram Cooley, of Attica, and sold to 

 JoH!< CLAitK, of Toronto, for Iwo lumdred and Jifty dollars. 

 He was a grade from Reniseer's celebrated stock, and about 

 one-fourth Durham — six years old, and measured nine feet 

 and nine inches round the girth. His weight was not as- 

 certained, as he arrived here just in time to take the cars 

 for the Falls, but it is estimated to be in the neighborhood 

 of 3000 lbs. If the John Bulls of Toronto ever tasted more 

 sumptuous roast beef at 'ome, than this ox will make, wo 

 are much mistaken. 



