220 



NEAV ENGLAND FARMER. 



would doubtless require that the. pit should be 

 sunk to some depth, and certainly be under 

 cover. In a wonl, a barn-cellar would seem to 

 be the proper receptacle for this important 

 manure. Hcv it should be arranged, must de- 

 pend on the situatiou of the barn. Ju rennsyl- 

 >ania, barns, which arc commonl}' of stone, are 

 often erected hy the side of a hill, bv which 

 means a story is gained for their cattle stalls. 

 By digging where there is a gentle slope, a 

 sufficient excavation for a barn-cellar would be 

 eaS^ily made, to drive in a cart on a level, for 

 carrying in the earth in autumn, and for remov- 

 ing the manure in tho spring. With the in- 

 creased fertility of his soil, the farmer will be 

 able to increase his live stock; and the live 

 .stock, in retiirn, will be constantly adding to 

 the productions of the soil. 



In respect to Live Stock, it is gratifying to 

 see the spirit excited within the last tive or six 

 years, to attend to their melioration, by pre- 

 serving some of the most promising tor breed- 

 ers, instead of sending them to the shambles ; 

 and by introducing from other countries some 

 individuals already highly improved. New En- 

 s;:land ivas originally granted to mercliants of 

 f'lymouth, in the county of Devon, in England. 

 It is natural to suppose that some of the early 

 settlers sailed from Plymouth, and brought with 

 them the Devon breed of cattle. The uniform 

 red color of various shades, some deep red, and 

 a[>proaching to brown, now so commonly seen 

 among u=, are probably descendants from the 

 Devon race originally imported. Their uniform 

 red color corresponds with a distinguishing mark 

 of the Devon breed, now so highly improved 

 and celebrated in England. Among our own, 

 individuals of this stock might be selected, ad- 

 mittmg, with equal care, of equal improvements, 

 on the principles now so well understood by 

 the eminent English breeders, who, Mr. Arthur 

 Young has said, are indebted for them to the 

 celebrated Robert Bakewell. On the same 

 princ.ples ail our other domestic animals may 

 be improved. And this course appears to me 

 indispensable for the speedy attaimnent of ex- 

 tensive improvements of our stock, of neat cat- 

 tle especially. More than one generation must 

 pass away before highly improved races, from 

 the few imported animals, can be generallv ob- 

 tained. In this important work every substan- 

 tial farmer in the country ought to engage ; and 

 by their rival efforts in every county, the great 

 object might be accomplished. Beauty of form 

 is desirable, and will merit attention : but 

 strength for labor and ample supplies for the 

 dairy, are more important. A disposition to fat- 

 ten at an early age. — a point of excellence zeal- 

 ously sought for in Englaml. where husbandry 

 labors are chiefly performed by horses, is not 

 of material consequence to New England far- 

 mers, where oxen for the drought and cows for 

 the dairy constitute their most interesting slock. 

 But what shall farmers, who live remote from a 

 veal-market, do with tbeirsurpluscalves, above 

 the numbers of the best selected to keep up 

 their stocks, and to sujiply those whose situation 

 may induce them to puicliase, and not breed for 

 themselves ? — I will mention what was some 

 years .since stated to me as the practice of a 

 respectable farmer in Connecticut. He had 

 cows for a large dairy, and cheese-making was 

 his object. He allowed his supernumerary calves 

 to suck their dum three days, (or until the milk 



was fit for the dairy) artd then killed them ; ta- 

 king off their skins, and giving their flesh to his 

 j store-hogs. This was to me a singular instance 

 'of practice; but from the good sense of that 

 j farmer, I conclude he must liave experienced it 

 1 to be not merely a necessary but a saving prac- 

 ; tice. It may be in use among other great dai- 

 j ry farmers, although I do not know that it is. 



The Trustees have already otfered a pre- 

 mium to encourage the making of Fine Butter. 

 But I am inclined to think it will be difficult, if 

 not impracticable, to make any of the greatest 

 excellence, during summer, without the aid of 

 ice-houses or spring-houses. The city of Phi- 

 ladelphia is admitted, I believe, to be supplied 

 with some butter, during the warm months, su- 

 perior to what is found in other cities of the 

 United States. Yet their pastures are not bet- 

 ter than those in the vicinity of some other ci- 

 ties and towns. I ascribe this superiority ex- 

 clusively to the spring-houses on many of the 

 farms in the neighborhood of Philadelphia. 

 Pennsylvania is a well watered country. There 

 it seems to have been an early practice, in ta- 

 king up land for a farm, to search for a spring; 

 and as near to it as the ground would permit, 

 regardless of its situation in respect to the pub- 

 lic road — to erect the dwelling house. Here 

 the cattle, as well as the family, would at once 

 find good water, without the labor of digging a 

 well. Over these springs small houses are 

 erected usually of stone. The room of the spring- 

 house may be from ten to twenty feet square, 

 acconling to the quantity of milk to be provided 

 for. Trenches are made on the tour sides of 

 the floor, and bottomed and lined with flat stones. 

 The residue of the floor is likewise paved with 

 stones. The water from the spring enters at 

 the side of one trench, runs all round, and at the 

 opposite side passes away at a hole lelt in the 

 wall. The under side of the hole is at such a 

 height above the bottom of the trenches, as to 

 raise the water just enough to keep the milk] 

 cool in the pans which are placed in it. This 

 water runs perpetually from its source, and as 

 constantly passes off at the outlet. In one of the 

 trenches are also set the cream pots, and the 

 pots with the butter the night before it is car- 

 ried to market. Perhaps in the vicinity of Bos- 

 ton and other towns in the State, there may be 

 some springs which may furnish the same ac- 

 commodations. 



Much has been said and written concerning 

 an evil which pervades our whole country, from 

 one extreme of the Union to another — the gen- 

 eral use of spirituous liquors — prevailing, in the 

 opinion of wise and good men, to a mischievous 

 excess. Sometimes it has been hoped that Ag- 

 ricultural Societies might find means to check 

 the pernicious practice. But the class of farm- 

 er« who abstain from it must be too numerous to 

 become candidates for premiums on temper- 

 ance. Besides, such prudent men need no re- 

 muneration for their abstinence. Here virtue 

 is indeed its own reward. 



It is said that in France and Spain the labor- 

 ers in husbandry are remarkable for their tem- 

 perance : but they drink small wines insteail of 

 ardent spirits. A French gentleman who for 

 some years was endeavoring to establish vine- 

 yards in the Middle States, particularly in Penn- 

 sylvania, once mentioned to me how cheaply the 

 French peasantry could bo regaled witti wine, 

 purchasing a bottle for a tew pence. At the 



same time, in answer to my question, he admit 

 ted that such wine was not equal to good Amci 

 ican bottled cider. It has occurred to me tlu 

 nothing might be so likely to check, and in 

 good degree to supercede the general and ex 

 cessive use of ardent spirits, as the universal ic 

 troduction of 



Good Cider. 

 Were this beverage as well made as easily i 

 might be, it would be alike palatable and whole 

 some ; and in the end might banish spirituou 

 liquors from the houses of the great body of ou 

 citizens. Good cider might be furnished at ha^ 

 the expense of strong malt liquors ; provide 

 apple orchards were more extensively cultivr 

 ted, and the fruits intended for cider properly sr 

 lected. We have a great deal of bad cider, bf 

 cau3' sound and unsound apples are ground tc 

 gither, and no regard is paid to fermcntatior 

 except to give it vent. No one can suppose th 

 juice of rotten apples capable of becoming cide 

 But in whatever degree they are introduced, i 

 the same degree the liquor must be debasei 

 To make the finest cider, sound apples onl 

 should be used. But 1 must not enter into th 

 minute particulars of the process of making an 

 managing cider — it would not comport with th 

 occasion, nor be practicable within the limi 

 to which this discourse must be confined. I w 

 barely suggest a lew things which involve som 

 principles. 



In every orchard are found a great variety i 

 apples generally used for cider. In New En< 

 land 1 presume these are chiefly wild, that i 

 ungrafted fruit. And 1 have heard the opinio 

 expressed, that such wild fruit would make th 

 best cider. This surely is an error. For a 

 though in a large orchard some good natur 

 fruits may be found, 3 et many of the trees pr 

 duce apples so small as to cost too much labor ; 

 collect them, and others have juices so meagi 

 as when collected to he of little worth. A fe 

 sorts which in England have been celebrate 

 foryielding the finest ciders, were always graf 

 ed with as much attention as apples designe 

 for the table are with us. But in England, th 

 apples which a century ago furnished ciders 1 

 distinguished excellence, — to use the expressiv 

 words, in like case, of some of our own farme 

 — have run out. They can no longer be contii 

 ued by grafting, This well known fact in th; 

 country, has led an eminent naturalist there I 

 advance the novel doctrine — doubtless as tru 

 as novel — that trees, like animals, have the 

 infancy, youth, maturity and old age. Graf 

 from the last, though inserted in young stock 

 soon perish. Hence the farmers there hav 

 been seeking for fine cider fruits from ne 

 trees growing from the seeds ; and when any < 

 these are found to possess the desired qualitie 

 they are propagated and extended by graf'tin) 

 In some parts of New Jersey, in which c 



[! 



(J 



in 



b 



CI 



li! 

 tl 



[te 



'ill 



ders of superior excellence are made, the fa' 

 mers produce them wholly by grafting : nor ca 

 we expect fully to rival them, until we adof 

 the same practice. 



Perhaps there are few extensive natural O) 

 chards in Massachusetts in which valuable cide 

 fruits may not be found, with rich yellow flesl 

 capable of yielding liquors strong and of exce 

 lent flavor. From such trees, if still young, c 

 in vigorous life, whole orchards might soon b 

 I'ormed. And probably different kinds mi.ght b 

 selected which ripen their fruits jit the time 



