206 



NEW ENGLAND I^'ARMER 



NEW K N G JL. A :M J> TARMEK. 



BOSTON ._WEUI NE!SDAV EVENING. JAN.JT^JggS. 

 We regret that an error of date occurs on our first page. 

 Postponements. An editorial article on burning clay 

 for manure, a valuable article on making butter late in 

 the fall, and several other communications, &c. are de- 

 ferred to make room for the interesting Report of the 

 Committee on Butter and Cheese, (p. 202.) 



MR. CHAMBERliAIN'S L.ETTER. 

 To the Committee on Butter and Cheese of the Mass. So- 

 ciety for promoting Jlgricultiire : — 

 My cows subsist entirely on grass in Summer. I salt 

 Ihem three times per week. A little time before 1 turn 

 them out to grass in the Spring, I give one quart of cob 

 meal to each per day. I give my rowen to them when 

 I first put them up to hay in Autumn ;— think my rowen 

 worth more at that season than in the Spring. 



Respecting the treatment of Milk and Cream. My 

 milk is set in my cellar at a little distance from the cel- 

 lar bottom. The cream should be separated from the 

 milk when sweet and should be kept cool. I have a eel-- 

 lar 10 feet square and !) feet deep in my cellar, where I 

 put ice in hot weather, and there I can malie my cream 

 of a right temperature. I have a stove in my upper 

 cellar, so that in cold weather my cream is also of 

 a right temperature. I churn in Summer three days 

 in a week. The butter is taken from the churn as free 

 from buttermilk as possible, then worked with the hand 

 and salted. There can be no ladle to supply the place 

 of the hand. The butter then stands an hour or an hour 

 and a half, when the butter is worked until the butter- 

 milk is entirely expressed ; then it is ready to lump. 

 Respecting salt, I always send for the best quality of 

 butter salt, I do not know the name of it. If I get a lot 

 that proves not to be of the best quality, I take it for 

 other purposes, and ecnd ayain for the best kind ; for I 

 think it a very essential thing to have the salt fine, white 

 and of a good flavor. The butter should be salted ac- 

 cording to the taste of those who arc to use it. There 

 are a variety of tastes respecting the quantity of salt. I 

 use no other substance in my butter but salt. I think 

 saltpetre a dangerous article in cheese, and should think 

 it would have a bad effect on butter, though I do not 

 know as I ever saw it tried. Respecting preserving but- 

 ter in Summer, the vessels should be thoroughly cleans 

 ed, and a little salt sprinkled over the inside of the ves 

 scl. It should be kept perfectly tight to prevent the aic 

 getting to the butter. When I have kept butter through 

 the Summer. 1 have jiut it down in white oak casks, and 

 head them up until they were wanted for use ; then 

 unhead the casks and put on a lid. From my own ex- 

 perience 1 think white oak vessels the best for preserv- 

 iniT butter, yet 1 wish for information from the commit- 

 tee and other gentlemen concerning this thing. Those 

 who buy our butter can best judge what vessels are the 

 . b?st, and if the committee or the trustees of the Mass. 

 Agricultural Society will take the trouble to satisfy 

 themselves as to what vessels are best, and recommend 

 them to the dairymen, it will be an advantage. Had I 

 known of your exiiibition soon enough I would have put 

 up some in pots at the same time 1 put down in iirkins, 

 that you might have a chance tu ascertain which is the 

 better. 



Gentlemen, I know you love good butter and cheese 

 by your exertions in otlcring those liberal premiums, and 

 08 you have bestowed a good share of them on me, 1 feel 

 myself under obligation to give all the information that 

 I can to you. The dairymen want to get rich too fast ; 

 this is a great reason why you do not have better butter. 

 At tills season of the year the cream ought not to stand 

 on the milk more than 12 hours in order to make good 

 butter, of course we do not get but one half of the cream. \ 



Tliere will rise another coat of cream, which may be ap 

 plied to olher uses except for butter. It is a practice in 

 all the dairies- with which I am acquainted to get all the 

 cream they can, and make all the butter they can, and 

 get as good price as they can ; but I see their raistnke. 

 Put a quantity of the second skimming ot cream to that 

 milk from which the first cream is taken, and it will 

 make about as good cheese as four meal cheese ; and I 

 think by not trying to make so much butter, but a better 

 quality, and a better quality of skim milk cheese, I saved 

 enough the last year to pay my labor on ray farm. You 

 cannot expect so nice butter at this season as when we 

 have fresh feed, yet you can see how little variation 

 there is in my butter by that which I now ofter for exhi- 

 bition according to the Nos. beginning at the first. The 

 butter in boxes was made by hay, and some of it of an 

 ordinary qualify, as I could not get at my best hay. 



The management of cows is also an essential requi- 

 site for making good butter. The cows must be kept so 

 as to be clean for milking, or the butter cannot be nice. 

 Cleanliness and prompt attention to every thing are the 

 indispensable requisites for making good butter. 



LUTHER CHAMBERLAIN. 



We do not remember to have seen the occupation of 

 the farmer eulogized with more felicity than m the fol- 



For the Neui England Farmer. 

 AGRICUIiTURE, AND ITS ADVAKTAGES. 



Or the various occupations and professions which have 

 engaged the attention of mankind, there is none which 

 se'ms to bo so pre-eminently useful, so honorable, in 

 short so compatible with all our interests, as the cultiva- 

 tion of the earth. There is none which has so many re- 

 sources within itself, or which can furnish from ils own 

 means, the supplies for all our necessary wants. Food, 

 raiment, and luxuries innumerable, are the fruits of the 

 farmer's labor and care ; aiid in their train follow health, 

 happiness, and independence. 



And in view of these facts, for facts they are, are we 

 not led to wonder that so many of our young men are 

 placed behind the counter, to learn the arts and myste- 

 ries of the scales or yard-stick, to deprive themselves of 

 tlie bloom and freshness of youth, and bring early and 

 iet-f furrows of care and anxiety on their brows, by the 

 diUicullies and perplexities attending the prosecution of 

 mercantile pursuits, wlien so many, and so strong in- 

 ducements are held out for them to engage in that pro- 

 fession which was the earliest employment of man, and 

 which, as the light of science is spread abroad, and im- 

 provements are made in the art, is becoming more inter, 

 esting, more profitable, and at the same time less labori- 

 ous. 



With what different feelings do the farmer and the 

 merchant leave their pillows in the morning ! The one 

 buoyant with health and spirits, goes forth with tlie first 

 dawn of day to his cheerful labors in the field, while t,he 

 other, after a restless and perhaps sleepless night, walks 

 in a sober mood to his counting-room, anticipating with 

 feaiful forebodings the insolvency of his cuslomers, or 

 the ill-success of a voyage. 



With what honest pride, and heartfelt satisfaction docs 

 the farmer look at his luxuriant fields, his richly laden 

 orchards, and his growing flocks, with the happy assur- 

 ance that with every returning season his substance is 

 increasing, that he is above want, and far from feeling 

 the fluctuations of merchandize, or the embarrassments 

 of trade. 



Who, that has seen tlie hale and vigorous plouglmian 

 whistling along as he turns up the furrow, and has not 

 sighed for the joys of jiastoral life ? Or, who that has 

 enjoyed the privilege of witnessing the internal arrange- 



JANUARY 7, 1835. 



I ,„ » 



ments of'a thrifty farni.'r's establishment, and observed 

 the care and attention evinced in all her domestic econ- 

 omy by his industrious and frugal wife, and I. as not cov- 

 eted the happiness and independence of the farmer.' 

 Much as the wealth and prosperity of a nation may be 

 advanced and promoted by its commerce and manufac- 

 tures, still we are constrained to look upon agriculture 

 as its source and foundation. It is absolutely necessary 

 to our comfort and existence. For let men pursue what 

 other business they may, they are still dependent on the 

 farmer for what they eat, drink, and wear. 



And, suppose the farmer by way of relaxation, occa- 

 sionally deviates from his regular routine of duties, and 

 engages a little in horticulture, or the cultivation of tlie 

 choicer kinds of fruit, will he not be repaid a thousand 

 fold for the time and labor bestowed on a few trees, 

 vines, or shrubs •! 



And farther, will not the appearance of his house and 

 "Front door yard" be inimensely improved; himself 

 and family enjoy a large amount of pleasure, and gratifi- 

 cation, not to speak of the frequent lessons of neatness 

 and order which his children would learn by the culti- 

 vation of a few varieties of Flowers. And will not these 

 silent monitors which so beautifully remind us, that 



"The hanil that made them is divine," 

 also have a moral tendency, and teach us to look 

 " Through nature up to Nature's God." 

 Tufton Lodge, Jan. 1835. M. 



< 



REVIEW OF BRIGHTON MARKET, FOR THE 

 YEAR 1834. 



13 weeks — ending March 3L 



5078 Beef Cattle, estimated sales, 



];i5 Stores, do. 



7i:!l Sheep, do. 



3lKiG Swine, do. 



13 weeks — ending June 30 



331'2 Beef Cattle, estimated sales, 142,352 



4ti5 Stores, do. 14,415 



62115 Sheep, do. 13,912 



3586 Swine, do. 19,623 



208,188 

 3,780 

 21,393 . g 



15,497 -^ 



-$248,868 



13 weeks — ending Sept. 29. 



$190,302 



C990 Beef Cattle, estimated sales, 

 527.J Stores, do. 



43360 Sheep, do. 



6560 Swine, do. 



230,670 



116,050 



75,880 



14,760 



13 weeks — ending Dec. 29. 



$437,360 



210(12 Beef Cattle, estimated sales. 



12610 Stores, 

 3<1980 Sheep, 

 14032 Swine, 



36382 Beef Cattle, 

 18485 Stores, 

 93766 Sheep, 

 27844 Swine, 



do 

 do. 

 do. 



472,545 



189,150 



73,960 



35,679 



RECAPITUL-^TIOK. 



1,053,765 



323,395 



185,145 



84,959 



-$770,734 



Beef Cattle, 



Stores, 

 Sheep, 

 Swine, 



1830. 



37,767 



13,685 



132,697 



19,639 



1831. 

 33,922 

 15,400 

 84,453 

 26,871 



1832. 



40.807 



9,886 



100,583 



14,697 



$1,647,264 

 1833. 

 49,180 

 3,286 

 90,722 

 17,408 



ITEMS OP INTEI.L1IGENCE. 



I'oor Washington city is in a doleful plight— they an 

 in debt one million of dollars, and it falls very heavy or 

 a city with only about 18,000 inhabitants. It is though 

 that the whole leal estate of the city will be liable to be 

 sold at public auction to raise the amount. It is though 

 Congress will look into the matter, and pony up. 



A plantation on the Mississippi, containing eight hut 

 dred arpents, which originally cost one thousand dollar.- 

 has lately been sold for one hundred and forty thousan 

 dollars. Property in the state of Louisiana, on Red Ri^ 

 er, Concordia, &c., has lately generally risen in value. 



