NEW ENGLAND FARMER. 



227 



iiion of the stream ; by which means the 

 motion being continued in the cold water, 

 ,, ilJ be communicated to the hot liquid thro' 

 le thin partition. 



T'he soap made by the operation of the steam, 

 red only six hours boiling, whereas sixty 

 lii and more are necessary in the ordinary 

 lethod of making soap. 



From the Providence Journal. 



In reading Simondi's Switzerland, I came 

 cross the following notice of a cotton mill which 

 e saw at St. Gall, and which I have transcribed 

 >r vour useful paper — it seems almost incredi- 



e that one ox should move so great a quanti- 

 t ot machinery; but whether true or not, it 

 lay suggest new ideas of the application of me- 

 hanic powers. B. 



" We were taken to the most considerable 

 stton mill of the place, set in motion, not by 

 ■ater, or steam ; but the labor of an ox, acting 

 le part of a turn-spit : — the poor animal, shut 

 p in a wheel thirty feet in diameter, walks on 

 I self-defence, as the wheel being once in mo- 

 on, he must go with it, which he does very 

 •liberately, resting his feet on brackets, or 

 ieces of boards nailed across the revolving 

 oor. There are three oxen working by turns, 

 ach two hours ; they last at this rate, two or 

 iree years ; the power is sufficient to move 

 vent}' nine mules of two hundred and sixteen 

 >indles each (there were only twenty going 



hen I saw it) with carding and cleaning ma- 

 lines in proportion." 



From the American Farmer. 

 TO MAKE CIDER OIL. 



This liquor is a very favorite drink with a 

 rge portion of our German citizens, and of an 

 ;reeable flavor, when diluted, to most persons. 

 he following receipt has been commuricafed 



the Editor, by a person well acquainted with 

 e mode of compounding the liquor. 



The cider must be well racked t\«-o or three 

 mes in clear weather. Four gsilons of best 

 )ple-brandy are then to be addeJ to each bar- 

 ■.1 of cider, if the cider be weak, but if it be 

 rong, less will sulBce. An infusion of Sassa- 

 as root, made by putting a piece of about the 

 ze of a finger, and chipped fine into a pint of 

 ater, improves the flavor The barrel is then 

 • be rolled. 



Id years when apple? are abundant, cider ev- 

 1 of a good quality brings only a small price ; 

 it by converting it into cider oil, it may be 

 reserved until the following spring, and will 

 len commonly sell well. 



TO DRY PEACHE.?. 

 The following mode of drying peaches is 

 lopted by Thomas Belanjee, of Egg Harbor, 

 ew-Jersey : 



He has a small house with a stove in it, and 

 rawers in the sides of the house, lathed at 

 leir bottoms. Each drawer will hold nearly 

 alf a bushel of peaches, which should be ripe, 

 id not peeled, but cut in two and laid on the 

 ths with their skins downwards so as to save 

 le juice. On shoving the drawer in they are 

 'on dried by the hot air of the stove and laid 

 0. Peaches thus dried eat like raisins. With 

 paring machine, which may be had for a dol- 

 r or two, apples or pears may be pared, and 

 ithcient quantity dried to keep a iamilv in pies, 



and apple bread and milk, till apples come 

 again. Willi a paring machine,* one person 

 can pare for five or six cutters. 



* An ingenious friend of ours, in Boston, promised !o 

 make us one of these machines, but we fear he hat for- 

 gotten it. — Ed. Am. Farmer. 



TO PRESERVE BACON SOUND AND SWEET 

 THROUGH THE SUMMER. 

 Dear Sir — In the Farmer, volume 3, p. 130, 

 you published a communication from Mr. J. W . 

 Lincoln, of Worcester, recommending, that 

 hams, alter being smoked should be packed 

 away hi oaiK. I followed his advice last year, 

 and really feci so much indebted to him for the 

 hint, that I irtust thus publicly thank him ; and 

 for the benefit of my neighbors ask you to re- 

 publish his letter. To give you the hat proof 

 of the beaulil'ul state of preservation secured 

 by this method, I send you a h.Tm weighing 1 1 1 

 pounds; you will find it perfectly fresh, and full 

 of essence — free from all sort of speck or blem- 

 ish. Those practising this mode of preserving 

 their bacon free from skippers or taint of any 

 kind, should recollect, that the chest or cask, 

 ought to be perfectly tiglit, and raised about sis 

 inches from the ground, and the oats packed in, 

 quite tight. A ham of this size should be boil- 

 ed 3^ hours at least. 



(fir We can seldom undertake to speak 

 from experience about recipes, but in this case 

 we can vouch for its accuracy, from reliance 

 both on the word and judgment of both the 

 writers. But it must not be expected that the 

 oats will convert bad bacon into good ; all that 

 is promised is that this will preserve it in statu 

 •juo. — Ed. Am. Farmer. 



From the New York Statesman. 

 NORTHERN COTTON. 

 Messrs. Editors — I planted some of your cot- 

 ton seed last summer, and distributed it among 

 my neighbors, who <!id the same. The result 

 has demonstrated the fact, so much doubted 

 twelve months ago, that cotton can be raised in 

 Connecticut, New York, and New Jersey, (and 

 1 believe in Canada,) of as good quality as is 

 produced in any part of the world. From the 

 shortness of our summers, compared with the 

 season in tropical climates, however, I presume 

 the quantity which could be grown in this lati- 

 tude, would be inferior to the crops in the 

 southern States, and that it can never, there- 

 fore, be an object of profitable cultivation with 

 us. It appears that frost, which stops the pro- 

 gress of vegetation, and puts an end to the fur- 

 ther growth of the plant, does not prevent the 

 bolls or pod? already formed, from ripening to 

 perfection. Of a sample that 1 planted, the ar- 

 rival of frost, ice and snow, found the bolls of 

 every size, from the smallest complete forma- 

 tion to their full growth ; and since that time, 

 during the inclemency of the winter, their con- 

 tents, or pulp, have matured into perfect fibre, 

 and exhibit the most beautiful cotton, of shorter 

 staple, but probably of finer and softer texture, 

 than the Sea Island itself, the smallest bolls ap- 

 pearing to furnish the finest staple, though of 

 diminished quantity. Like Mr. Dunham's, cov- 

 ered with ice and snow, they have matured 

 with equal certainty as the same species at 

 midsummer. Thus the probability of its growth 

 in our northern latitude? is perfectly establish- 



ed. Indeed I have heard of its cultivation in 

 C^onnecticut, as a m^itler of curiosity, twenty 

 years ago. From the information which has 

 been given on this subject, it is probable that a 

 number of gentlemen in this vicinity will plant 

 a quantity of seed early the ensuing season, so 

 as to try the experiment fully and fairly on a 

 large scale, as to the pi-:ulirabilitv of its cul- 

 ture, and the ultim.nte piolit of raising the nr:!- 

 cic instead of importing it. I send you a num- 

 ber of bolls, taken from jilants in this citv, in 

 February, two days ;igo, for the examination of 

 connoisseurs in coilon. And I have no dotibf, 

 that before this d.ty twelvemonth, the public 

 will.be in possession of complete and sniisfar- 

 tory information on the subject — a subject which 

 has lately excited much interest in this country, 

 but more, I understand, iu France, where it is 

 considered a desideratum to prevent the impor- 

 tation of the great ijuaiitities of that article re- 

 quired for the manufactories in that kingdom. 



C. II. 



Moths. — To prevent moths from attacking 

 woollen clothes, or worms from destroying 

 books, place in the drawers or corners of the 

 shelves some of the roots or blade of the Sweet 

 Flag. A decoction of the same ivill prevent 

 their attacking buffalo skins, by sprinkling it 

 over them. This is not only effectual for the 

 above mentioned purposes, but is a pleasant 

 aromatic. 1 



Panada. — Boil for not more than two minutes 

 some slices or crumbs of bread, with a blade of 

 mace in a quart of water ; then take out the 

 bread, and finely bruising it in a basin, mix as 

 nauch water as will make it a proper consist- 

 ence. Put in a bit of fresh butter, grate a little 

 nutmeg, and sweeten it to the palate. If wine 

 be required, though it is mtich best without, by 

 no means boil it with the water ajid bread. — 

 This is a delicate diet tor a weak stomach. 



The Portland Statesman gives the following 

 description of a Threshing and Winnowing Ma- 

 chine, invented by Mr. .Tosiah Jaquith, of Bruns- 

 wick, Me. " By this instrument, the process of 

 threshing, sifting and winnowing grain of any 

 kind, is performed at one operation. The work 

 commences by laying the grain in stalk, on the 

 feed fable. This table is supposed, in common 

 machines, to be four feet long, but, for the pur- 

 pose of preventing an interruption of labor 

 wlien only one person is employed, may be ex- 

 tended to any designed length. The grain thus 

 placed, is carried under the flails, which are so 

 equably and exactly applied that it is almost im- 

 possible for any part of the grain to escape un- 

 threshed. \\ hen the grain is threshed, it passes 

 into a sieve which separates it from fragments 

 of stalk, &c. From the sieve it falls in front of 

 a fan, set in motion by the same power, and is 

 winnowed. By lessening the feed, and substi- 

 tuting a tight floor instead of an open one, the 

 machine will answer for cleaning clover and 

 other seeds." 



AVeeds are deadly foes to the farmer, but in 

 the compost heap thej' become friends. They 

 should be carefully eradicated and deposited in 

 the compost heap betore their seeds have ma- 

 tured lest they should be propagated by scatter- 

 ing the manure before the seeds have become 

 completely rotten. 



I 



