NEW ENGliANB FARMER. 



PUHHSHED KV GEO. C. BARRETT, NO. 52, NORTH MARKET STREET, (at the Agricui.turai, Warkhousf:.)-T. G. FESSEKDEN, EDITOR. 



VOL. XIII. 



BOSTON, tVEDNESKAY EVENING, SEPTEMBER 3, 1834. 



NO. 8. 



PATENT COa« SriEl.l.ER. 



The impletnent of which tlie above is a repre- 

 entatioii is one of tlie most valualile labor-saving 

 uacbines now in use. Aithongh various machines 

 .tr the same [inrpose liave been inventeH, the hejt 

 ifilh wliich we are acquainted is that of Harrison 

 I'lth the patent vertical wneel. It can bo used m 

 II cases, for large or sriiall sized ears — is very 

 imple and durable and not liable to be out of or- 

 er ; one man can work it to good advantage, 

 longli it operates best with a man to (urn, and a 

 or to f«ed it. In this way it will sliell from 10 

 ) 12 bushels |)er hour. The machines are so 

 ght and portable that they can easily be removed 

 om place to place, and one Corn Sheller will 

 .•rve for several families, or even all the iiiliabit- 

 :its of a small village. 



These implements may be had at the Agricul 

 iral Warehouse, No. .32 North Market street. 



For the New England Farmer. 

 DRY YEAST. 



The usual method of making g.iod yeast, with 

 rong ho)) water and flour is in the first place fol- 

 wefl. ^V'h^,'n this is thoroughly fermented, it is 

 ixed with Indian meal until thick enough to roll 

 Jt and cut into cakes. It is tlien exposed to the 

 in, and while drying undergoes a fermentation in 

 e cakes. When perfectly dried it is kept for use 



a bag, liung up in a dry place. It ferments 

 lugli extremely well. A small piece, say 1 1-2 

 dies square is sofficient for si.x pounds of flour, 

 east thus juepared is good for two or three 

 onths but gradually loses its virtue ; the fermen- 

 tion becoming tame as it grows old, and of 

 urse less favorable to the cpiality of the bread. 

 It there is no trouble in renewing it at any time 

 )m the dry cakes. I have myself tiyed the ex- 

 riinent with entire success, and renewed my yeast 

 )in cakes six months old. A method of making 

 y yeast very similar to this, has been practised by 

 ine distillers, — and is also in use in difterent jiarts 

 New England, and called Turnpike yeast. W. 



From fJie Geiiesp^e Farmer*^ 

 THE iPROPIT.S OF THE DAIRY COMPARED 

 WITH THAT OP FATTEBfllVG ANIMALS. 



" It has been asserted on the authority of the 

 Hoard of Agriculture, and upon incontrovertible 

 data, which any farmer or cow feeder may ascer- 

 ' tain for liis own satisfaction, that the quantity of 

 herbage that will add 112 lbs. to the weight of un 

 o\ will, when bestowed on a dairy cow, of ordi- 

 nary good breed, and in fair condition to yield 

 Mulk, enable lier to yield about 2700 imperial 

 pints of milk. And as it is well known that, even 

 in Scotland, where milk often contains as much 

 creuni as that of cows fed on richer pasture, yet 

 in general 17 pints of milk will yield an imperial 

 pound of butter ; and the buttermilk will sell at 

 !d the three pints; and as 120 pints of that milk 

 ; ic.dd from Itj lbs. avoinlupois, of fidl milk or Dim- 

 op cheese, it is easy to ascertain whether the 112 

 Ib.s. of beef, or these quantities of butter and 

 buttermilk, or of cheese, ivill realize the greatest 

 sum. 



The 2700 pints of milk will yield nearly 385 lbs. 

 (U- 27 stone imperial of full milk cheese ; and if 

 made into butter, they will give 157 lbs. beside the 

 buttermilk, which would about amount to half the 

 quantity of milk cliurned. The average price of 

 beef, fur 7 years past, lias not exceeded 6s per 

 English stone; and the 112lbs. of course amounts 

 to £2 8s., while 27 stones of cheese, at 5s. per 

 stone, the average price paid by the merchant to 

 tl:-; firmer, during the last 7 years, amounts to 

 £6 17s. (id.; and the average price of 157 lbs. 

 butter, a 8d. per lb. for the same period, amounts 

 to £5 5s., and the buttermilk to £1 17s. 6d. more, 

 or £7 2s. 6d.; so that the average price of the 

 cheese exceeds that of the beef, to the amount of 

 £4 9s. 6d.; and the butter and bnttermilk give 

 £4 14s. 6d. more than the beef produced from 

 the same quantity of food to the cattle." 



The above extract is from the Quarterly Jour- 

 nal of Agriculture for March, and was promised 

 some weeks ago. Let us apply its leading facts 

 to our market. We will assume that the average 

 price of beef in our large towns is §5 per cvvt., 

 of butter 16 cts. per lb., and of full milk cheese 

 7 cents. 



The result would be this: 



112 lbs. of beef, at 5 cents, 



380 lbs. of cheese, at 7 cents, 



157 lbs. of butter, at 16 cents. 

 These facts, at all events, are worthy the con 

 sideration of cattle farmers. 



$ 5 GO 

 26 60 

 24 22 



From the Genesee Farmer. 

 FACILITY OF imCRE ASIIVG THE NEAV CHI- 

 NESE MUIcBBURY. 



This tree may be rapidly increased by budding 

 and grafting on the common mulberry, and by 

 layers and ciitling.a. Cuttings of young shoots, 

 even before they have arrived at a ligneous state, 

 it is said, will readily take root, if planted in a 

 moist [dace, shaded from the mid-day sun. The 

 last season the writer obtained of a friend a few 

 hiids, the fore-part of July, which he set in the 

 white mulberry ; but one failed. Such is the im- 

 patience of this tree to vegetate, that in a fortnight 

 the buds began to grow. The stalk was immedi- 

 ately cut ofi' above the buds, which grew, some of 

 them, more thau two feet in leiiglh. They were 

 too succulent and tender, however, to stand the 

 winter ; having no protection, they all perished 

 but two ; these were alive an inch or two above 

 where they were budded. They were taken up 

 this spring, and planted in the garden in a hori- 

 zontal position so as to cover the buds with earth, 

 — one of the inosculations sent forth three shoots, 

 the other two, which tiave grown two or three 

 feet in length. About the lOlh of July these shoots 

 were bent down horizontally and covered their 

 whole length with about an inch depth of fine 

 earth ; which was drawn about the petioles of the 

 leaves so as to leave them above the surface. 

 These branches have begun to take root, and from 

 each hud a shoot is springing up which will form 

 a separate tre : ; so that by fall there will he as 

 nidiiy litllt; ••, f^r- w: there are buds which are bur- 

 ied ; in the whole, probably thirty or forty. These 

 proceeded with in the same manner, may be in- 

 creased another season to seveial hundred. Jt 

 will probably he best to cover them in the fall 

 with a few inches of earth. W. W. B. 



AN EXPERIMENT 



— Was tried with a new invented life-boat on Tues- 

 day evening last, in the Serpentine river, before a 

 great assemblage of persons. Six men in a boat, 

 with a cork apparatus attached to each of their 

 bodies, rowed to the centre of the river, and sud- 

 denly upset the boat, but they with the boat soon 

 regained their positions in safety. The boat was 

 first thrown on her side, and next overturned with 

 her keel uppermost, but she instantly recovered her 

 right position without any water being in her, which 

 caused much surprise among the spectators, who 

 expressed themselves perfectly satisfied with the 

 success of the experiment. 



From the >^uftthern Planter. 

 PRESERVING GRAPES. 



I LAST year made a little experiment in pre- 

 serving Grapes on the vine, which I am induced 

 to make public from its success ; hoping it may be 

 of service to others who wish to have this fine fruit 

 both in season and cut of season. To almost ev- 

 ery one it is known that there are many kinds of 

 Grapes that will remain sound on the vine for a 

 long time, if they are not destroyed by birds or 

 was[is. To prevent this, I have several small bags 

 made, of proper size to contain one or more clus- 

 ters of grapes, (where they may be contiguous,) 

 from some old musquito netting, which was other- 

 wise useless. — When the fruit was ripe, I drew 

 them over the finest bunches and tied them tight 

 round the stem. From the season being some- 

 what wet, I was under apprehension they might 

 rot, and from time to time gatliered some — but I 

 never found one rotten grape. The last I gather- 

 ed was on the morning of the first frosr, last au- 

 tumn ; which I think was on the 20tli November. 

 They were all of the finest flavor possible, and al- 

 most as transparent as glass. 



The e'xperiment I tried on the Warrenton Grape 

 only. But I have no doubt it would succeed as 

 well with the Bland Madeira, Catawba, Isabella, 

 and every other variety of Native Grapes. Any 

 material will answer for bags that will admit a 

 circulation of air. S. Rose. 



