NKW ENGLAND FARMKU. 



■ miiv l^e adop'.ed by (lie Committee, on tlip 

 ib|ect. The plouglis 'to be readj' to start at 

 /."clock, A. M. 



Tlie result of the last Ploughing Matches at 

 iii^hton, and the satisfaction expressed by so 

 i:\iiy of their agricultural brethren, will induce 

 ,i Society to continue these premiums annu- 

 ls . in connexion with the Cattle Show, as an 

 icious meana for exciting emulation and im- 

 . VL-ment in the use and construction of the 

 ,.,' impcrtant iii.ttrurnnit of agriculture. 

 ;ii Tersons intending to offer any species of 

 tocit for premiums, are requested to give no- 

 es thereof, either by letter (post paid) stating 

 le article, or to make personal application to 

 [r. JoxATHAN WiNSuip. at Brighton, on or he- 

 re the 1 llh day of October, and requesting 

 im to enter such notice or application, so that 

 ckels may be ready at 9 o"clock on the I51h. 

 person will be considered as a competitor, 

 ho shall not have given such notice, or made 

 ich application for entry, on or before the 

 me above specified. 



All articles of manufactures and invention?, 

 ust be entered and deposited in the Society's 

 corns, on Alonday the 13th of October, and will) 

 5 examined by the Committees on Tuesday, 

 e Hth, the day belore the Cattle Show ; and 

 > person but the Trustees shall be admitted to 

 :amine them betore the Show. The articles 

 exhibited, must be left till al'ter the Show, 

 r the satisfaction of the public. 

 The applicants will be held to a rigid com- 

 iance with this rule relative to entries, as 

 bU as to the other rules prescribed. 

 The examination of every species of stock, 

 xcept working oxen) will take place on the 

 ith ; and the (rial of ^Vorking Oxen, and 

 oughing Match, on the 16th of October. 

 The Trustees also propose to appropriate, 

 the second day of the Cattle Show, their 

 :ns for the public sale of any Animals, that 

 ve been otfered for premium, and also of any 

 aers, that are considered by them, as possess- 

 j fine qualities ; and their Halls for the pnb- 

 sale of Manufactures. Both sales to take 

 ice at half past eleven o'clock, precisely. 

 1(1 for all Animals or Manufactures, that are 

 leaded to be sold, notice must be given to the 

 cretary, before ten o'clock of the 16th. Auc- 

 meers will be provided by the Trustees. 

 By order of the Trustees, 



R. SULLIVAN, 



J. PRINCE, 



G. PARSONS, 



E. H. DERBY, 

 January, 1823. 



Committee. 



ORIGINAL COMMUNICATIONS. 



FOR THE NEW ENOI..\ND FARMER. 



) PRESERVK BACON AT ALL SEASONS AND 

 IN ALL PLACES. 



Mr. Editor — You have published in your 

 luable " New England Farmer,"' several me- 

 ods for preserving smoked meats. It seems 

 ne of them have perfectly well answered the 

 irpose ; and the numerous methods prescribed 

 e the evidence that none of them have suc- 

 ceed satisfactorily. Much experience has en- 

 Jed me to ofler you a prescription on the sub- 

 ct that never has and never will fail of an- 

 ering the purpose, viz. preserving those meats 

 fe from the ravages of all small animals, and 

 re and sound for any length of time, and in any 



cliinalc. It is the use of CinnroAi.. The nature 

 of this material is well understood by Chemists, 

 and its properties and effects fully exi)lained. 

 My mode of putting down any kind of smoked 

 meats, is thus : Take a tierce or box and cover 

 the bottom with charcoal, reduced to small 

 pieces, but not to dust ; cover the legs or pieces 

 of meat with stout brown paper, sewed around 

 so as to exclude all dust; lay them down on the 

 Coal in compact order, then cover the layer 

 with coal, and so on until 3'our business is done, 

 and cover the top with a good thickness of coal. 

 The \isc of charcoal, properly prepared in 

 boxes, is of great benelit in preserving tVcsli 

 provisions, butter and fruits, in warm weather; 

 al-io in recovering meats of any kind, when par- 

 tially damaged, by covering the same a few 

 hours in the coal. Let those whose situation 

 requires it, make the experiment on any article 

 of ibod subject to decay, and they will more 

 than realize their expectations. 



Sl'itlNG WIIE.iT, ANPTIIE REST TREVENTIVE 

 AGAl.NST SMUT. 



This is a most valuable crop, and may be 

 raised on almost any soil and in every part of 

 the Commonwealth, free of smut. The numer- 

 ous failures in this crop arise chiefly from bad 

 or unskilful management. I have raised this 

 kind of wheat for the last thirty years, and have 

 never failed of having a good crop, and often 

 very productive. My method is thus: If I pro- 

 pose to sow wheat on suard land, I cause it to 

 be broken up during the preceding autumn — 

 early in the spring as the season will allow, 

 harrow the land thoroughly and cross plough it. 

 I then usually cart out proper manure, and 

 spread it from the cart over the whole surface, 

 in quantity as the soil may demand. I then im- 

 mediately sow on the wheat, and plough it in 

 shallow. If the land is to be laid down for grass, 

 sow the seed immediately after the wheat and 

 plough it in, or immediately after the wheat is 

 ploughed in, as you please, and harrow down 

 the whole thoroughly; first with the furrows 

 and then across the furrows — after four or five 

 days pass a roller over the land and lay it smooth. 

 It is all important to have this operation com- 

 menced and finished as early in the spring as 

 possible. But the most essential part of the 

 process is to prepare the Wheat for sowing. 

 The only successful course is, to prepare the 

 seed about ten days before sowing time. This 

 is done by selecting clean and plump seed, pass- 

 ing it through water in a tub, about half a bush- 

 el at a time, and washing it and skimming off 

 all matter that floats, then empty it into a bas- 

 ket to drain, then lay it on a clean floor and 

 rake in two quarts of slacked lime and one quart 

 of plaister to the bushel, and if too dry sprinkle 

 on water and continue to stir it until all is cov- 

 ered with the lime and plaister. In this way 

 you may proceed until jou have prepared your 

 whole seed. Let it remain in a heap one day, 

 then spread it, and move it daily, until it be- 

 comes perfectly dry ; it is then fit to sow, and 

 you may sow it if the land should happen to be 

 quite ivet. The quantity of Wheat to an acre 

 should be one bushel and twenty quarts. In the 

 process of sowing you may not be able to ap- 

 portion your seed exactly to the acre ; there- 

 fore when you have sowed and ploughed in the 

 quantity proposed for the acre, you may gather 

 all that remains with the lime and plaister, and 

 SOW it on to the whole piece of land, passing 



across the furroivs. This will make it even, 

 and cause a very o(|unl distrllmticin of the seed, 

 which may then he harrowed. After the Wheal 

 has come up three or four inches above the 

 ground, sow on one bushel of plaister to the 

 acre, or house ashes e(|uivalent, as you please, 

 or leached aj^hcs, increasing the quantity.-- 

 When the Wheat begins to head, examine it, 

 mid if you tind cockle, rye, oats, kc. mixed ami 

 growing, take care caret ully to weed out all, so 

 as to leave the field clean and of ]>ure Wheat. 

 \t harvest, cut it a little before the kernel be- 

 comes hard, and set it up in the field in small 

 stacks to cure, and remove it under cover al'ter 

 it is dry, and the kernel hard. This ]irocess 

 will give you more and better flour than if man- 

 aged in any other way. BEUKSIIlUr.. 



FOR THE SF.W E^C,r,A]yD 1 ARMIcn. 



Mil. Editor — In your paper of the 15th ins*. 

 page 258, you wish to be informed what sort of 

 land I raised my turnips on by ploughing in the 

 dews. It was a coarse gravelly loam. The 

 first time I ploughed it as deep as I could with 

 one furrow, I should think 10 inches. After- 

 wards, I meant to plough about six inches. My 

 reason for ploughing deep the first time, was to 

 open and lighten the earth, so that its vapors 

 may arise, and unile with the dampness of the 

 dew in the niglit air. In a cool morning in the 

 summer, the earth being hotter than the air, 

 sends up its moist vapors from below ; and the 

 earth being louse by deep ploughing, the mois- 

 ture ascends easier, and drought does not affect 

 the land so much as after ploughing not so deep. 

 The dew which is taken up contains a quantity 

 of rich salts, which, when ploughed in and 

 turned under the furrow, the richest part is re- 

 tained under and in the furrow, when the mois- 

 ture is again exhaled by the heat of the sun. 

 My reasoning on the subject is this. In run- 

 ning cider through sand, you loose all the best 

 spirit, wliich is left in the sand ; and although 

 it may dry through the furrow, when suitable 

 weather comes, yet the food for plants will re- 

 main. All sorts of manure create moisture and 

 retain dew. Plaister, and all kind-i of stone, 

 pulverized and sown on the land, collect the 

 dew and retain it longer in the morning before 

 it is taken up, and give time to plough later in 

 the morning, and save the richness of the dow. 

 .\shes, burnt clay, i'rozcu clay, all hai c a ten- 

 dency to retain dew ; and many more things 

 may perhaps be discovered yet unknown. 

 Yours, &c. 



W.\LLIS LITTLE 



To-j.-nscnd, March 21, 1823. 



Mr. Jabez Rowe of Sandy Bay, Gloucester, 

 and Air. Hall of this city, have invented a new 

 method of manul'acturing Isinglass of superior 

 quality from hake sounds. The inventors have 

 in operation, an extensive manufacturing estab- 

 lishment at the first mentioned place, and the 

 Isinglass received from this manufactory is pre- 

 ferred by Boston and New York brewers, to 

 that imported from Russia. 



Seasoning Glass. — Place the glass in a vessel 

 of cold water, and heat the water gradually till 

 it boils. Glasses of every description, thus 

 prepared, will afterwards bear boiling water 

 poured on them without injury. 



