NEW ExNGLAND FARMER. 



149 



ut Dot tightly, in order tliat the liquor may 

 ave some t'urther vent, and as soon as the ier- 

 lentation ceases, close up the vessel. The 

 ext S]>ring rack off the liquor into a new clean 

 ask ; and in order to clarif}' it take the whites 

 (six egg9, with a haiult'ul of tine beach sand, 

 ■ashed clean ; stir them well toarether ; then 

 oil a quart of molasses, and cool it by pouring 

 1 cider, and put this together with the eggs 

 nd sand into the liquor, and stir the whole to- 

 ether."' 



The Farmer's Assistant says, '' It is believed 

 lat about a quart of sweet milk to a barrel, 

 'ell stirred and mixed with the liquor as it is 

 cured in, will answer equaljy well, perhaps 

 etter. This operation alone will not only cla- 

 ify liquors, but by repeating it several times, 

 he highest colored wines may be nearly or 

 uite divested of all their color." 



" After the liquor has been thus clarified, let 

 t be again drawn off into bottles, or into fresh 

 lean casks, and kept in a cool cellar for use. 

 ige, however, is essential for perfecting this 

 :iad of wine, as well as all others." 



ARBONIC ACID C.4S, OR FIXED AIR, NECESSARY IN 

 CIDER. 



It is well observed in the Domestic Encyclo- 

 cdia, that " it is of great consequence to pre- 

 ent the escape of the carbonic acid, or (ixed 

 ir from cider, as, on this principle, all its brisk- 

 ess depends. To effect this, various expedi- 

 nts have been contrived. In the state of Con- 

 ecticut, where much cider is made, it is a 

 ommon practice to pour a tumbler of oli-ce oil 

 1 the bung hole of every cask. Upon the 

 ame principle we have lately heard of a man 

 .ho boasted that he had drank brisk beer out 

 f the same cask for Jive years, and that his se- 

 ret was to cover the surface of the liquor with 

 live oil. Dr. Darwin also says that he w!\s 

 )Id by a gentleman who made a considerable 

 uantity of cider on his estate, that he procured 

 essels of stronger construction than usual, and 

 iiat he directed the apple juice, as soon as it 

 ad settled, to be bunged up close, and that 

 hough he had had one vessel or two occasion- 

 lly burst, by the expansion of the fermenting 

 iquor, yet that this rarely occurred, and thai 

 lis cider never failed to be of the most excel- 

 ent quality, and was sold at a great price." 

 'robably casks filled with iVesh cider, bunged 

 ip tight, and sunk under water or buried in 

 •arlh, might run no risque of bursting, and no 

 ioubt the cider kept in that way would be well 

 )reserved, and in time properly tined. 



I V.VRSISH FOR IRON OR STF.EL. 



' The Nantucket Inquirer states that '' A per- 

 lijnanent varnish is obtained by rubbing iron in a 

 ■ tate nearly red hot, with the horny hoofs of 

 j ;attle, which are previously dipped in a small 

 I Jortion of oil ; this process is asserted to affvid 

 : he best defence from the destructive influence 

 I if air and humidity." 



PATENT HORSE SHOES 



.[' Col. Goldfinch, of Hythe, (Great Britain,) 

 ' las obtained a patent for a new method in the 



• brmation of horse-shoes. The improvement 

 I ;onsisfs in making the horse-shoe in two parts, 

 I .)r separating it in two pieces, by cutting it 

 I ';hrough near the toes. The object of the con- 

 , i:riva:;ce i=, that the frogs of tlie horse"s hool 



• nay be enabled to expand and grow in a heal- 



thy state. The separation is to be made in an 

 indented form, and the two parts fastened to- 

 gether by pins. It is further proposed to attach 

 the shoe to a horse's hoof, by driving the nails 

 obliquely, as in the French manner of shoeing. 

 For this purpose, the situations of the nail holes 

 are to be from about one third to hall the width 

 of the shoe distant from its outer edge, and 

 tending- in a slanting direction outwards. 



Evening Gazette. 



FARMING CHEMISTRY. 



Leiand, in his Jlemoirs of the celebrated 

 French chemist Lavoisier, states, that he culti- 

 vated 240 acres of land in La Vendee, on chem- 

 ical principles, in order to set a good example 

 to the farmers, and his mode of cultivation was 

 attended with so much success that he obtained 

 a third more of crop than was obtained by the 

 usual method, and in nine years his annual pro- 

 duce was doubled. 



SMALL CATTLE OFTEN THE MOST PROFITABLE. 

 [From Anderson'3 Recreations.] 



" Take a mastiff, a grey-hound, and a shock 

 dog, whose weights arc respectively sixty, thir- 

 ty, and fifteen pounds each. 



" If I have been rightly informed, the quanti- 

 ty of food required to keep these dogs in good 

 condition would be, nearly, for the mastilT, one 

 pound ; for the greyhound one pound ; for the 

 shock dog three ounces, a day. Of course, one 

 hundred pounds of food would nourish of mastiff 

 flesh six thousand pounds ; of the greyhound dit- 

 to three thousand pounds; of the shock dog dit- 

 to about eight thousand pounds ; so that the loss 

 in employing the second, when compared with 

 the first, would be as two to one ; and that of 

 employing the second, when compared with the 

 third, would be as two and three-fourths to one 

 nearly. 



'• The above statement is not given as being 

 absolutely accurate, but merely as illustrative. 

 And as something of the same kind, though not 

 perlKqis to an equal degree, takes place between 

 different breeds of cattle as of dogs, it is not a 

 matter of such simple calculation as it has been 

 usually supposed, to ascertain whether it will 

 be the most beneficial in a particular case to 

 adopt a large or small breed of cattle. It is, in- 

 deed, impossible that it ever can be done in 

 that general lumping way ; for, if ever the real 

 qualities of different breeds shall come to be ac- 

 curately iiscertained, it ivill, doubtless, be found, 

 that they vary in regard to so many particulars, 

 that perhaps no one rule can ever be made gen- 

 eral, because, from the peculiarities of the case 

 and the nature of the circumstances, it may 

 sometimes happen that a large breed may be 

 preferable to a small one, or vice versa ; and 

 that, by a very small variation of circumstances, 

 the case may be reversed. But if two breeds 

 could be found that were equal in all respects, 

 there are many circumstances in which the small 

 would be preferable to the large. 



'• In the first place, a small animal, if put up- 

 on pasture fields where the surface is a little 

 soft, will be more easily supported than one of 

 larger weight, and not be so apt to poach it. 



In the second place, there are innumerable 

 situations in which small beasts will be much bet- 

 ter suited to the accommodation of a family than 

 a larger, or in which it would be more desira- 

 ble to have three or four instead of one. Many 

 a poor person would have abundance of food for 



a small cow, who could not possibly maintain one 

 of a larger size ; and the quantity of milk that 

 such a cow noulil yield may be exactly suited 

 to the wants of the family, where a Iarg"er quan- 

 tity would only prove distressful. Persons in 

 moderate circumslances too, where the risk is 

 divided, are much less in danger of being thrown 

 into distress by deaths, than they v/ould"bc if all 

 were in one ; and, as the cows may calve at 

 different times, tliey are less in danger of being 

 totally deprived of that useful article milk, a't 

 one time, and of having it in too great quantity 

 at another. The supply becomes more equal; 

 they never experience either superfluity or 

 want. In like manner, a family that lives in 

 the country, if it be moderately larj:c, can easi- 

 ly con-ume a small beast of their own killinsr 

 whereas a large one proves distressful to them ; 

 one half of it must be eaten before it is fit for 

 use, or a great part of it must be thrown away 

 as being tainted. Every person in such circum- 

 stances must know, that three or four small 

 beasts would be, to them, of more than twice 

 the value of one that was equal to them in 

 weight. 



Lastly, small beasts will always find a ready 

 market, and will usually bring a higher price in 

 proportion to their weight, than large. The 

 very reasons already assigned bring more pur- 

 chasers. Is it for milk ? How many more can 

 reach the price of a small cow than a large one t 

 Is it for rearing ? How many have keep for a 

 small one, that could not have it for one of a 

 larger size ! Is if fat, and for the butcher ? Per- 

 haps in Smithfield market it may make little 

 difference ; but in other places there are manv 

 who will choose the small in preference to the 

 large. All this is on the supposition that the 

 meat is of an equal quality in both cases ; but if 

 jt should ha])pen, that the small meat is also fi- 

 ner and more delicate than the large, the differ- 

 ence in its favour would be still more consider- 

 able. 



" From these considerations it appears, that 

 the mere size of a breed of cattle is nut a matter 

 of indifference ; and particularly, that those of 

 a diminutive size ought not to be rejected with 

 contempt, as they too often seem to be. Thev 

 ought rather to have their qualities carefully in- 

 vestigated ; because, as we have evidence in 

 the dog species, that some small kinds possess 

 excellent qualities which cannot be found in any 

 that are of a larger size, it may so happen, 

 that similar valuable qualities may be found to 

 peculiarise some of the smaller breeds of cattle. 

 They, therefore, deserve our particular atten- 

 tion ; for if any of them shall be found to be 

 truly valuable, they will tend more to augment 

 the comforts of those who are among the most 

 helpless individuals of the community than any 

 other, while they may at the same time add to 

 the luxurious dainties with which the tables of 

 the rich, though plentifully loaded, are not yet 

 by them deemed to superabound." 



BUTTER. 

 This delicate and valuable domestic article, 

 it is known, is manufactured in considerable 

 ipiantities in Orange county. At a recent cattle 

 show at Goshen, it appeared that John I*,l. Gra- 

 ham made 2535 lbs. of butter from 20 cows. — 

 His farm is only 95 acres; he has 39 hogs kept 

 on milk, which will weigh 200 lbs. each, when 

 killed. Col. Moses Crawford, of Montgomery, 

 produced 2051 lbs. of butter from 20 cows. 



