RECEIPT BOOK. 163 



ted. But for common farming purpose, we be- 

 lieve it ■will be best either to keep up a moderate 

 degree of heat in the room or cellar in which the 

 wash is kept for fermentation, by means of stoves, 

 or to make use of kettles or caldrons set in brick 

 in the common way, in which after the materials 

 have been well boiled, the liquid myst be kept of 

 a proper temperature for fermentation, by occasion- 

 ally heating them. Wooden vessels, or circular 

 rims of wood, may be so adapted to the tops or rims 

 of these kettles, that the whole will contain three 

 or four times the quantity, which the kettles alone 

 would hold. In these, roots and other food might be 

 steamed and fermented, at the will of the owner 

 or superintendant of the process. Where fermen- 

 tation is the object, it may be well to mix with the 

 sweet wash a little of tliat which is already soured, 

 to serve as yeast or leaven. 



The following system of rearing and fattening 

 swine on an arable farm is recom.mended by a 

 writer in the Farmer's Magazine. L'pcn a tillage 

 farm consisting of three hundred acres, whereof 

 two hundred are kept under the plough, he is of 

 opinion.that a considerable sum may be annually 

 gained from keeping swine, were the arrangement 

 made in a systematic manner. One main advan- 

 tage of such a branch of rural economy arises 

 from little or no capital bemg required to carry it 

 on, while the trouble and outlay attending it 

 scarcely deserve notice. With the addition of 

 one acre of broad clover, and one acre of tares, 

 for the summer and autumn months, and the like 

 extent of ground for turnips and yams during the 

 winter a||d spring months, this stock of swine may 

 be amply supported. 



