22 



NEW ENGLAND FARMEli. 



Augiist 10, j6:J/ 



budding. 



Scalope budding consists in paring a thin tongue- 

 shaped section of bark from the side of the stock; 

 and in taking a similar section from the slioot of 

 buds, in neither case removing tlie wood. The 

 section or shield containing the bud is then laid 

 on the corresponding scollop in the stock ; its up- 

 per edge exactly fitted, as in shield budding, and 

 at least one of its edges as in whip-grafting. Af- 

 ter tliis it is tied in tlie usual way. The advanta- 

 ges of this mode arc, that it can bo performed 

 when the wood and b;'rk do not separate freely ; 

 on trees having very stiff suberose [cork like,] 

 barks, and at any season of tlie year. Its disad- 

 vantages are, that it requires longer time to per- 

 form the operation, and is less certain of success. 

 The French gardeners often bud their roses in 

 this manner in spring ; and if they fail, they have 

 a second chance in July by using the common 

 mode. 



Budding with double ligatures is a mode invent- 

 ed by Knight, and described by him (Hort. Trans 

 vol. i. 149) as "a new and expeditious mode of 

 budding." The operations are performed in the 

 manner first above described ; but instead of one 

 ligature, two are applied, one above the bud in- 

 serted on the transverse section through the bark; 

 the other, which had no fartlier oflice thaa that of 

 securit^g the bud, was applied below in the usual 

 way. As soon as the buds had attached them- 

 selves, the lower ligatures were taken off; but 

 the others were suffered to remain. " The pas- 

 sage of the sap upwards was in consequence much 

 obstructed, and the inserted buds began to vege- 

 tate strongly in July (being inserted in June) ; and 

 when these had aftbrded shoots about four inches 

 long, the remaining ligatures were taken off to 

 permit the excess of sap to pass on ; and the young 

 shoots were nailed to the wall. Being tliore prop- 

 erly exposed to light, their wood ripened well, 

 and afforded blossoms in the succceiling spring ; 

 and these would, he adds, " no doubt have afford- 

 ed fruit ; but that, leaving my residence, I remov- 

 ed my trees," &c. 



Future Treatment. In a fortnight at farthest 

 after budding such as have adhered may be known 

 by their fresh appearance at the eye ; and in three 

 weeks all those which have succeeded will be 

 firmly united with the stock, and tlie parts being 

 somewhat swelled in most species, the bandage 



particularly the potato, become much more valu- bottom, consisting of several sheets of copper per 



able by undergoing this sort of preparation. And 

 it is equally well known that when thus prepared 

 they have been employed alone as a substitute for 

 hay, and with cut chaff both for hay and corn, in 

 the feeding of horses as well as other animals. — 

 To a farmer who keep? many horses, or cattle, or 

 even swine or poultry, the practice of boiling their 

 food in steam is so great a saving and advantage 

 that it deserves the most particular attention. — 

 Though potatoes have often been given raw both 

 to horses and cattle, they are found to be infinite- 

 ly preferable when cooked by steam, as they are 

 thereby rendered much drier, and more nutritive, 

 and better than when boiled in water ; this has 

 been long since shown by the experiments of 



forated with holes. Into this chamber, four inch- 

 es high, formed by the two bottoms, the steam is 

 conveyed, and passing through the holes of the 

 false bottom, diffuses itself throughout the whole 

 contents of the box, and thus effectually cooks thi^ 

 great mass of food therein contained. When suf- 

 ficiently boiled, the steam, by means of a common 

 stop cock, is turned into the other box. At one 

 end of each bo.v and near the bottom, is a spitrgot 

 and faucet, by means of wliich are drawn off the 

 condensed steam and liquid matter, which had 

 oozed out of and been extracted from the cooked 

 materials. This decoction is of a deep chocolate 

 colour and highly flavored. It may be given to 

 calves 01 it may be returned to and mixed with 



Wakefield of Liverpool who in order to ascertain j tlie steamed food. It, however, may not be amiss 



it, fed some of his horses or. steamed and some on 

 raw potatoes, and soon found the horses on the 

 steamed potatoes had greatly the advantage 



to remark, that when a liquid food is proposed, 

 the false bottom is not used. 



" In the corner of the steam house next to the 



every respect. Those on the steamed potatoes I pump there is a hogshead of water in which i 



looked perfectly smooth and sleek, while the oth 

 ers were quite rough. Eccleston also found them 

 useful instead of corn ; and the extensive and ac- 

 curate trials of Curwen have placed the utility 

 and advantage of them in this way beyond all dis- 

 pute. 



The reader may see in the 5th vol. of the New 

 England Farmer, page o06, some notice of the 

 mode of steaming food for cattle, made use of by 

 Robert Smith, Esq. President of the Maryland Ag- 

 ricultural Society. This was more particularly 

 described in an Address delivered to the Mary- 

 land Agricultural Society, by Mr Smith. The fol- 

 lowing is an extract: 



" Economy in the feeding of stock is an object 

 of the highest importance, interesting alike to the 

 public and to the individual. The great waste of 

 hay, straw, corn fodder, chaff and other offal ap 

 parent on every estate under the prevailing prac 

 tice of the country, has suggested to me the ex 

 pediency of having at my dairy farm a steaming 



serted a leaden tube, the other end of which is 

 immersed in the water of the boiler and nearly to 

 the bottom of it. The admission of the regular 

 supply of water from this reservoir into the boiler 

 is regulated by a stop cock. And the cold water 

 being specifically heavier than the warm will ne- 

 cessarily take its place at the bottom, whilst the 

 hot water will remain at the top. This simple plan 

 is preferred to the self supplying valve, which is 

 apt to get out of order. At the top of the boiler 

 there is a safety valve for the escape of all the re- 

 dundant steam, th" electric force of which would 

 otherwise endanger the whole establishment." 



Mr Smith observed that his boiler of 100 gallon." 

 had enabled his people for some time to cook 

 every day for more than one hundred head of 

 stock, nourishing food, consisting of cut hay or 

 straw, or corn tops and blades, or corn husks mix- 

 ed with meal produced from the corn and cob 

 ground together, or with other meal and a due 

 proportion of water. But a boiler of the lowest 

 price, containing 30 gallons would be sufficient lo 



apparatus. This I have recently established on a 



plan so simple and so cheap, that any person in ! cook food for the stock of most farms in our conn- 

 any part of our country may have a similar one, I try. A simple apparatus for the purpose of steam- 

 greater or smaller, according to the extent of his ing potatoes and other roots for swine, &c. has 

 farm, and the proposed number of his stock. It long been used in many parts of New England. — 

 consists of an iron boiler and two wooden boxes. 'The following is a brief description of it. A ket- 

 The boiler contains 100 gallons. One of the box- ' tic, holding twelve gallons or more, is set in a for- 

 es is eight feet, the other five feet long; both I nacc of brick or stone, and over this a hogshead 

 must be loosened, and a week or two afterwards j three feet wide and three feet deep. The boiler i with one head taken out, and the other bored full 

 finally removed. The shield and bud now swell is globular, and was made by screwing together : of holes. This is set so close that the steam of 

 in common with the other parts of the stock ; and the brims of two salt pans. There is also attach- the kettle, when boiling, can only rise through the 

 nothing more requires to be done fill spring, when ed to it a hogshead for any extra cooking. holes, and thence ascend among the articles to be 



just before the rising of the sap, they are to be "The boiler is fixed in brick work, calculated to j boiled in the hogshead, and pass off at the top. — 



afford the greatest degree of heat with the small- j In this way a hogshead of potatoes will bs nearly 

 est waste of fuel. Without pretending to give di- ■ as soon boiled as a small part of them would be if 

 rections as to the particular construction of such ' placed in the kettle underneath. 

 a furnace, I would merely remark, what the j As the kettle is so closed as to prevent any 

 physiologists have told us, namely, tliatlieat being steam from passing off but through the bottom of 

 produced by the combined operation of the fuel ' the hogshead, a pipe or tube is set in .such a man- 

 and of the air feeding the fiie, that portion only of ner that with the aid of a funnel water may be 

 the air, which passes in contact with the burning poured into the kettle as often as is necessary. — 

 fuel, contributes to the production of heat, and : After being poured in, the tube is stopped with a 

 that therefore if the fire place should be longer pin? for that purpose. 



than the heap of burning fuel, a certain portion of| Grain of all kinds may be steam-boiled by this 

 ."jr will insinuate itself without going through the i apparatus, to great advantage, for feeding or fat- 

 fire, and of course, rot being decomposed willjtening cattle; but in that case, it is requisite to 

 contribute nothing to the heat. jhove the bottom of the hogshead covered with a 



" To the water in the boiler is given all the heat I cloth, to prevent the grain from running down 

 necessary to generate the required steam. The i through the holes. 



steam is conveyed into the boxes by copper pipes j The annexed rut will give an idea of n steaio- 

 attached to the bottom of each box, and a false i ing machine described in the Farmer's Magazine 



headed down close to the bud, by an oblique cut, 

 terminating about an eighth or a quarter of an 

 inch above the shield. In some cases, however, 

 as in grafting, a few inches of the stalk is left for 

 the first .'season, and the young shoot tied to it for 

 protection from the winds. 



STEAMING FOOD FOR SWINE, &c. 

 Some sort of apparatus for steaming food for 

 swine neat cattle, &c. should be considered as ne- 

 cessary for every f.:ruier, as a pot or other proper 

 vessel to cook his own food in. This is a truth 

 which is now pretty generally acknovvletiged ; 

 many farmers have conveniences for steaming po- 

 tatoes and other roots for swine, on a small scale. 

 and some few, machinery on a large scale, for 

 steaming hay, &c. for cattle. Loudon says " It 

 has been long known that many sorts of roots, and 



