20 



NEW ENGLAND FAilMER. 



Facts a.\d observations nEL.\TiNG to 

 AGRICULTURE fc DOMESTIC ECONOMY. 



POTATOES ~ 



Should be du? and housed as soon as they ;trc- 

 ripe, and before the vines arc entirely dead. 

 In this state they generally adhere to and may 

 be pulled out of ground with them; but if they 

 remain in the ground until the vines are quite 

 dead they sejKiratc from the vines, and the ex- 

 pense of digging them will be greatly increas- 

 ed. A sort of an hoe, with prongs or claws 

 like a fork, and fixed at the end of an handle 

 like a common hoe, and which may be had at 

 the Agricultural Establishment of Lincoln Fear- 

 ing, &i Co. ]So. 20, Merciianfs Row, near the 

 old Market, Boj^ton, is said to be very useful, 

 and much superior to the common hoe for dig- 

 ging potatoes, as well as for various other pur- 

 poses. 



It is said that a very good kind of fodder for 

 horned cattle may be made of potatoe tops, by 

 spreading and dr3'ing them on grass ground in 

 the vicinity of the potatoe field. We are told 

 that in the Southern states, they reap about 

 two thirds the length of the potatoe tops, and 

 dry them on mowing land in the usual v.ay of 

 hay-making. Several tons may thus, sometimes, 

 be collected from an acre, and no damage be 

 done to the potatoes, if the tops are not gath- 

 ered till the potatoes are ripe. 



The following method of preserving potatoes 

 was communicated by Mr. Millington (England) 

 to the Society for Bettering the Condition of 

 the Poor : — 



I caused, (says this gentleman) three pounds 

 and a half of potatoes to be peeled and rasped ; 

 then put in a coarse cloth, between two boards, 

 and pressed them into a dry cake, hardly so 

 thick as a thin cheese. They were then plac- 

 ed on a shelf to dry. There was about a quart 

 of juice expressed from the potatoes. To this 

 was added about a like quantity of water, and 

 in about an hour it deposited more than sixty 

 grains of white starch or flour, tit to make pas- 

 try. A cake of this was prepared and sent to 

 the Society. In bulk it occupied only a sixth 

 of the compas.s of the potatoes ; in weight it 

 had lost about two-thirds by the process ; but 

 the cake, when dressed with steam or other- 

 wise, will produce nearly the same quantity of 

 food as three pounds and a half of potatoes, 

 properly dressed for the table would do. Some 

 potatoes, quite frozen, have been pre])ared this 

 way, and the cake was perfectly sweet; where- 

 as some of the same parcel that were left, and 

 not pressed, were spoiled in a few days. 



PARING AND BURNING. 

 A new method of "burning without fire" has 

 been lately discovered. This consists in sub- 

 stituting quick-lime for fire. The lime in its 

 most caustic state, fresh from the kiln, is laid 

 upon the vegetable surface to be consumed ; 

 and before it is wealiened by exposure to the 

 air, a quantity of water just suilicient to put it 

 in powerful action, is applied. This process 

 unites the advantages of burning and liming, 

 and is probably the readiest and cheapest mode 

 of fertilizing soils, which snperabound with veg- 

 etable matter, and for which lime would prove 

 a suitable manure. 



French mode of making Brandy-Peaches. 

 Preserved fruit is generally cloying, and of- 

 ten tunes unwholesome to the stomach, because 



of its vtimixed szeectncss., arising from the man- 

 ner in which they are usually prepared. 



The most grateful ])reparalion of the peach 

 we have ever seen, is that which is accomidish- 

 ed by the following process : 



Scald them in hot water, then dip them in 

 hot strong lie, rub them with a cloth and throw 

 them into cold water; make a syrup of 3-4 of 

 a pound of sugar to one pound of fruit, and when 

 cold put in an equal quantity of brandy. 



Aintr. Farmer. 

 BUTTER. 



The following is given as an improved meth- 

 od of preventing the bitter taste which butter 

 has from cattle feeding on turnips, cabbages, 

 leaves of trees, &.c. Boil two ounces of salt 

 petre in a quart of water, and put two or more 

 spoonfuls, according to the quantity of milk, in- 

 to a pail beiore milking ; if this is done con- 

 stantly, it will prevent the taste of turnips, but 

 it will not be etfected if even once neglected. 

 This has been proved by twenty years experi- 

 ence, and if it does not succeed the fiirmers may 

 rest assured that the fault arises from the neg- 

 lect of their dairy maid. — ibid. 



" To generate the best kind of seeds, the most 

 healthy plants must be chosen, and those which 

 are most early in respect to the season ; these 

 should be so insulated, as to have no weak 

 plants of the same species, or even genus, in 

 their vicinity, lest the fecundating dust of weak- 

 er plants should be blown by the winds upon 

 the stigmata of the stronger, and thus produce 

 a less vigorous progeny. 



" When new varieties are required, the male 

 dust of one good variety, as of the nonpareil 

 apple, should be shed upon the stigmas of ano- 

 ther good variety, as of the golden-pi{)pin ; and 

 it is probable that some new excellent variety 

 might be thus generated." 



Danvin''s Phytologia. 



Working Oxen. — When oxen refuse to work 

 equally well on either side, or when they pull 

 off against each other, yoke them on the side 

 you wish them to work, and turn them out to 

 feed in that ua}'; they soon become accustom- 

 ed to it, and work afterwards on either side 

 alike. — Amer. Farmer. 



Dr. Lettsom observes that in general, pies 

 are more advantageous than roasting or boiling. 

 This he illustrates. Of mutton, 64 ounces in a 

 p)je^ made with L'4 ounces of wheat flour, and 

 oaten with 8 1-4 ounces of bread, in all 96 1-4 

 ounces, dined eight persons fully ; whilst 60 oz. 

 of mutton roasted, and eaten with 'o3 ounces of 

 bread, in all 03 ounces, dined only iive of the 

 same persons. 



Potatoe Pudding. 

 12 oz. of potatoes, boiled, skinned and mashed, 

 1 do. suet, 



1 do. milk, that is, two spoonfuls, 

 1 do. cheese. 



Mix all together with boiling water to a due 

 consistence. Bake it. Instead of cheese, there 

 may be an ounce of red herring pounded line in 

 a mortar. — Lettsom. 



Potatoe Bread., in England. 

 A skillet of potatoes, with cold water is hung 

 at some distance over the fire, that the water 

 may ?iot boil., till the potatoes become soft. — 

 Then skin, mash, and mix them with their 

 weight of wheat Hour, and also with the je^ist, 



salt and warm water wanted. Knead all too-oth. 

 er. Lay the mass a little before a fire to rise • 

 then bake in a very hot oven. Flour of rice of 

 barley may be used instead of that from wheat. 



Another mode is given by the Board ofdi^ri 

 culture. It directs, to select the most' me'dy 

 sort, and boil and skin them. Break and strain 

 12 lbs. of potatoes through a very coarse bait 

 sieve, or a very fine one of wire, so as to re 

 diice the pulp as near as possible to a tlour, 

 This quantity makes nine loaves of 5 lbs. each, 

 in dough ; or when baked about two hours, 48 

 lbs. of excellent bread. 



Dr. Fothergill says, if potatoe bread is cul 

 beiore it is a day old, it will not appear enough 

 baked ; because of the potatoe moisture. He 

 adds, never slice potatoes with a knife, raw oi 

 boiled, but break and mash with the hand or s 

 spoon, otherwise they will not be soft. 



Doctor Lettsom next proceeds tO'give the besi 

 soups; according to Mr. Justice Colquhoup. 

 \. Potatoe Soup. — Colquhoun. 



SteTJi' b poui^b coarsest parts of beef or mut 



ton, in 10 quarts of water till half done.* Add 



quantity of potatoes skinned, and some onions 



pepper and salt.— Stir frequently and boil enough 



Bones of beef added would increase the soup it 



richness or quantity. mills 



Estimate in mills. 5 lbs. coarse beef at 60 mills 30t 



13ones, to enrich it - 5J 



Potatoes 24 lbs. or 1-3 bushel 



Onions, a bunch 



Pejiper and Salt - . - 



It gives 10 quarts of soup, meat and potatoes 

 and dines 10 men at nearly 5 cents. A red h 

 ring is said to be a good substitute for onioi 

 pepper and salt ; but red pepper may be added 

 II. Barley Broth. — Colquhoun. 



It admits of a mixture of almost every kini 

 of garden vegetable, and is never out of season 

 Onions or leeks and parsley are alwaj's a pan 

 of the ingredients ; besides which, cabbage oi 

 greens, turnips, carrots, and peas may be added 

 A teacup of barley sufiices for a large family.— 

 Pear/ barley is dearer, yet not so good as thi 

 common husked or Scotch dressed barley. Watej 

 4 quarts, beef 4 pounds, with bones, barley 

 ounces, [Count Ruraford says barley meal is beJ 

 ter than whole barley for thickening broth, ant 

 making it more nourishing.] Ste-u^ all togethe ^ 

 two hours. Then add the herbs cut small, an 

 salt. The whole then boils till tender. Skii 

 off the fat or not, as you like it. Onions or leek 

 must not be omitted. 

 111. A plain good food, 'dcilh very little meat, an jtj, 



as 'jihotcsome as can be obtained from xijlicat o 



barley. — Colquhoun. 



Cut half a pound of beef, mutton or pork, io 

 to small pieces ; add half a pint of peas, 3 slice< 

 turnips, and 3 potatoes cut very small ; an onioi 

 or two, or leeks. — Put to them 7 pints of watei 

 and boil the whole gently, over a slow fire fo 

 2 1-2 hours. Thicken with a quarter pound o 

 ground rice, and one-eighth pound of oat meal 

 (or 1-4 lb. pound of oat me;d or barley meal 

 without rice.) Boil 1-4 hour after the thick 

 ening is put in, stirring it all the time. That 

 season with salt and pepper, or ground gingei 

 As only a pint will be lost in boiling, it is a men 

 for 4 persons, and will cost 2 cents each persor 



IV. Cul into very small bits, 2 pounds of beei 

 mutton, or pork, out of the tub, or hung bee) 



Ml 



