x\EW ENGLAND FARMER. 



109 



'•ono to wallow in the mire, in w:inn weather, 

 •e always pleased with a dry bed, and thrive 

 5St when kept clean. 



BEST SHAPE FOR CATTLE. 



the question, " What is the 



To the question, " What is the shape for 

 eding well with little food?" Mr. Kni;,'ht, (a 

 ;ntleman in England, eminent for his knowl- 

 |n;e and accurate observations relative to plants 

 id animals) answers, " The more deep and 

 ipacious the chest, and the shorter and lower 

 ly animal is, relative to its weia^ht, the better 

 lapled it will be to live and fatten upon little 

 CM I ; the more labor it will also go through ; 

 id 1 have always found the most short legged 

 ;en to be the best laborers. Mr. Marshall also 

 jserves, in his Rural Economy of Gloucester- 

 lirc, that the best laboring ox he ever saw, 

 id the shortest legs.'"" — ibid. 



rom seeds) youth, maturity, and old age ; and I barrel or tierce be siiflicient to keep the mice 



SWEET APPLES, &C. 



"After providing a due proportion of apples 

 r the table, and the ordinary purposes of cook- 

 •y, I do not hesitate to express my opinion, 

 lat for all other uses, sweet apples are entitled 

 the preleronce. The best cider I ever tast- 



I in this country, was made of sweet apples, 

 hey afford also a nourishing food to man and all 

 imcstic animals. What furnishes a more deli- 

 te repast than a risb sweet apple baked and 

 lien with milk? — I recollect the observation 

 adc to me by an observing farmer, before the 

 merican revolution, that nothing would fatten 

 ttle faster then sweet apples. Mentioning this, 

 lew year since, to a gentleman of my acquaint- 

 cc in an adjoining state, he informed me, that 

 : was once advised to give sweet apples to a 



k horse. Happening then to have them in 



enty, the horse was served with them, and he 



on got well : and continuing to be ted with 



ini. he fattened faster than any other horse 



liad ever owned (and he had owned many) 



it was fed with any other food. 



■• .Mentioning to the same gentleman, what I 



d long before heard, that good molasses might 



made of sweet apples, he confirmed the fact 



an instance within his own knowledge : and 



■tber expressed his opinion, (and 1 have not 



own a man whose practical judgement was 



titled to more respect) that it would not be 



Bcult, by forming orchards of sweet apples, to 



pply molasses for the general consumption of 



e United States. I have never tasted any 



eet apple molasses; but 1 suppose it has not 



or has honey) the rich sweet of molasses from 



1^ sugar-cane ; yet, for family uses in general, 



"ould be a useful substitute for the latter. 



le process in making it I suppose to be very 



: nple. The apples being ground, and the juice 



M- cider) expressed, at the cider-mill, it is im- 



?diatcly boiled, (that is, before any fermeiila- 



;i takes place) and the scum being taken otf 



il rises, the boiling is continued until the li- 



■ ur acquires the consistence of molasses. 



■• Sweet apples are or different degrees ot 



jjeetness. Those of the richest kinds should 



II chosen for the purpose of making molasses. 

 ,lif in grafting, the cions should be taken (as 

 Jay ought to be for all kimls of fruit) not from 

 «l, worn out trees, but from those whose ori- 

 f lals are in full health and vigour. For it has 

 len satisfactorily ascertained in England (and 

 loots of it are not wanting in our own country) 



lat when they have reached this last stage, it 

 is in vain that attempts are made to continue 

 them. Or if the cions take, and grow for a few 

 years, they are unproductive, and soon decay. 

 The reason is plain; every ciou is a part of the 

 tree from which it is taken; and if this bo in a 

 state of decre])itude, so will be Ihecion; and al- 

 though grafted on a youthful, thrifty stock, it 

 will be of no avail." — ibid. 



TO MAKE A PICKLE OR Br,INE FOR BEEP. 



To eight gallons of water add half a pound 

 of salt petre, one pound of brown sugar, and 

 one quart of molasses, with as much fine salt as 

 will make it float an egg light, taking care that 

 the salt dissolves lest it be too strong — skim it 

 well and it is fit for use. 



Your beef or tongues should be put in cold 

 water and remain 21 hours, then drained for an 

 hour or two, previous to being put into the 

 pickle. 



Beef tongues, veal, or mutton for smoking 

 should not remain longer in pickle than ten 

 days. 



This pickle need not be boiled, (which ope- 

 ration tends to harden the meat) but will re- 

 main perfectly sweet till spring, when, after 

 your beef is used or taken out, it will be found 

 the very best in which to cure shad, giving 

 them a delicious flavor, and fine red colour 

 throughout. 



This receipt is offered with confidence to the 

 Editor of the Farmer, as one of the very best 

 ever adopted. And it is the opinion of the wri- 

 ter, will answer fully as well for pork, with the 

 exception that the latter should not be soaked 

 in water. — American Farmer. 



out, 38 no fly or insect will enter the tow. 



Tow and llax are such bad conductors of heat, 

 that a piece of ice will be jireserved a long 

 time wrapped up in tow. Cut straw also an- 

 swers extremely well to keep hams in. Aslics 

 are apt to communicate a bad taste to meat. 

 Care should be taken to prevent the flics from 

 having access to the meat before being packed 

 away. — Archives of Useful Knowledge. 



PRESERVATION OF BUTTER. 



One part of loaf sugar, one part refined salt 

 petre, two parts of the best pure salt are to be 

 pulverized together and kept for use ; one oz. 

 of this is to be mixed thoroughly with IG oz. of 

 the butter as soon as it is freed from the butter 

 milk ; it is then to be ])ut into a close and per- 

 fectly clean dry vessel, from which the air is to 

 be carefully excluded, and it will remain good 

 for many years. — Johnsoii's .hiinial Chemistry. 



MANNER OF PRESERVING EGGS PERFECTLY FRESH FOR 

 TWELVE MONTHS. 



Having provided small casks like oyster bar- 

 rels, fill them with fresh laid eggs, then pour 

 into each cask, the head being taken out, as 

 much cold thick lime water as will fill up all 

 the void space between the eggs, and likewise 

 completely cover them. The thicker the lime 

 water is the better, provided it will fill up all 

 the interstices, and be liquid on the top of the 

 cask. This done, lay on the head of the cask 

 lightly. No farther care is neccssarj', than 

 merely to prevent the lime from growing too 

 hard, by adding occasionally a little common 

 water on the surface, should the lime appear 

 to be grov.'ing hard, and keeping the casks from 

 heat and frost. 



The eggs, when taken out for use, are to be 

 washed from the adhering lime in a little cold 

 water, when they will have the appearance and 

 qualities of fresh laid eggs, the lime preserving 

 them from shrinking or putridity. — ibid. 



TO PRESERVE HAMS, OR OTHER SMOKED MFAT, THRO^ 

 THE SU.MMER.* 



Wrap up the meat in tow, of either flax or 

 hemp, after shaking out the loose shives, and 

 pack it in a tierce or barrel, taking care that 

 there be next the tierce and between every 

 piece of meat, a thick layer of tow packed in 

 as close as possible ; then set it away in a dry 

 cellar or upper room. It is enough that the 



CATTLE SHOWS, &c. 



'* This has been tried and found to answer well, says 



t- i f • i t t ,*^ , ' inis nas oeen iriea ana lounu lo auswtr weu, sti 



lu iruu trees have their infancy, (springing | the Editor of the Albany Coimty Agricultural Tract 



Crooklv.n, (Con.) October 21. 

 Windham County Cattle Show. 



The Windham county Agricultural Society 

 held its Cattle Show and Fair, in this village, 

 Wednesday the 9th of October inst.— The first 

 exhibition was the ploughing match, which be- 

 gan at 9 o'clock. Nine teams were entered ; 

 the quantity allotted to each team, was one 

 eighth of an acre. This being the first exhi- 

 bition of the kind in the count}', excited great 

 interest, and afforded much satisfaction, to both 

 ladies and gentlemen, assembled to witness il. 

 The team of Mr. Chaffee, of Canterbury, per- 

 formed its work in the short space of twelve 

 and a half minutes ; Mr. Gregg's team of Pom- 

 fret, in fourteen minutes ; the team of Mr. 

 Spencer, of Hampton, being one pair of two 

 years old, and one pair of yearling steers, in 

 eighteen and a half minutes, in a handsome man- 

 ner. All the teams showed they were manag- 

 ed in a masterly style, in the performance ot 

 their work, and the whole was executed much 

 to the credit of the owners, .\fter the ploughing 

 match, the society assembled in the meeting- 

 house. Prayers by the Rev. Mr. Fowler, of 

 Plainfield, a member of the society. An ad- 

 dress was delivered by Elisha B. Perkins, Esq. 

 ot Pomfret, much to his credit, and to the satis- 

 faction of the Society. After the exercises at 

 the meeting-house, the society, honoured by 

 delegates from Rhode-Island, and honourary 

 members of the society, proceeded to view the 

 animals and articles offered at the exhibition; 

 and at 2 o'clock, partook of an excellent dinner, 

 provided by capt. Mather. 



Mr. Erasmus Stebbins, received premiums for 

 the best pieces of broadcloth and cassimere. 



A very fine team of about 100 oxen, from 

 Woodstock paraded through the street, and did 

 much credit to the enterprising spirit of the 

 farmers of that town. 



The annual meeting of the Rockingham, 

 (N. H.) Agricultural Society was holden at Exe- 

 ter on the 16th and 17th of Oct. By a vote of 

 the Society last year, the custom of meeting in 

 the spring for the choice of Officers, k.c. was 

 abolished, and it therefore became necessary to 

 appropriate two days, instead of one, to the 

 business of the Society at its fall meeting. The 



