VOIi. XV. NO. 3r. 



AND GARDENER'S JOURNAL 



291 



out and |)iit it in a fine clean linen cloth, perfect- 

 ly snioolli, and no wrinkles in it ; put again in 

 the press and press fortyeif^ht hours, being taken 

 out and turned once during the time. At this 

 pressing about one third additional weight must 

 be added. It must be then taken out, oiled and 

 put on the shelf, where it must he turned, rubbe. I 

 anil oiled at least every twentyfour hours. I'rom 

 long experience, I have fi)und it the best method 

 of making cheese. S. 



— Tennessee Far.'\ 



(From the Albany rnltivator.) 

 DUTTOW CORN. 



JYorthampton, Jan. 18, 1837. 



.TuDGK BoEL, — Dear Sir: — The following is 

 the method of culture, and the result of the seed 

 corn purchased of you last autumn, which, i/ you 

 think proper, you are at liberty to gi\— a place in 

 the Cultivator. The variety is the twelve rowed 

 early Dutton, or Buel corn, and is the best with 

 which I am acquainted, particularly for latitudes 

 north of 40°, on account of its early maturity, 

 which is, I should say, two weeks earlier than the 

 common or eight rowed kind. Out of several 

 acres of the latter, planted the last season, i had 

 not a bushel of souiul corn, it being destroyed by 

 the early frosts, while the Dutton was ripened and 

 harvested on the 20th Sepretid)er, and did nottive 

 more than two per cent, of soft corn. The piece 

 of ground measured one acre and five and a half 

 rods, and yielded eight thousand seven hundred 

 and eleven and a half pounds, (which, at 75 lbs. 

 the bushel, allowed by the agricultural- society.) 

 gave one hundred twelve and a half bushels to 

 the acre ; also, four hea\y two horse loads of well 

 cureil corn stalks, \\orlli more than a ton of the 

 best hay. 



Preparation of lite ground, manure, Sfc. 



1 have a fine lot containing six acres, lying east, 

 and in a full view from my house, slightly undu- 

 lating and gently sloping, on which tvvo or three 

 years ago, 1 conmienced farming in miniature, on 

 the rotation system, that 1 might judge of the com- 

 parative profit of good systematic culture, com- 

 pared with a slovenly and parsiirxnious habit, too 

 often persevered in, and I am so far much pleas- 

 ed with the result ; it speaks loud in favor of good 

 husbandry. 'Ibis lot has for many years, (fifty or 

 more, for aught I know) been undisturbed by the 

 plough, from the erroneous ojiinion that good gra.ss 

 land should remain for the scythe only. The soil 

 is mostly a sandy loam ; some part of it, liowever, 

 is low and wet ; this I have overcome by thor- 

 ough draining. 



I prepared by deep plougliing last fall, a part 

 of the above lot, carted and spread U(ion it the 

 lOlh of May, thirty-eight loads of long unfermen- 

 ted stable dung to the acre, making five hea|is to 

 the load, dropped at five yards distance each way : 

 this, after being carefully spread, was passed over 

 with a heavy roller, and afterwards well liarrow- 

 ed, planted the 15th of M.iy, and ashed as it made 

 its appearance above the ground. 



Estimate of expenses, Sfc. 

 Dr. 

 To ploughing with 2 yoke of cattle, 1 1-2 



days, at $3,00, $4 50 



Rolling and harrowing 1- 1-2 days, 1 team, 



at $2,00, 3 00 



Seed corn, 1 00 



Preparing seed corn with tar, &c. 25 



Planting two d.nys, at $1,00, 2 00 



Three hoeings, two days each, at $1,00 6 00 

 Horse and man 1 1-2 days with cultivalo*-, 



at $1,50 2 25 



Cutting and binding two days, at 1,00 2 00 



Picking and husking 7 days at 1,00 7 00 

 38 loads of ujanure at 1,00 38 00 

 Carting and spreading at 25 cents, 9 50 



Total, $47 50 



Deduct two-thirds for the succeed- 

 ing crojs in the rotation, 31 fil 



20 bushels ashes at 12 1-2 cents, 

 Spreading one day at 1.00 

 Interest on land valued at i,.50 



Cr. 

 By 62 1-2 bushels corn at 1,50 

 50 ilo. seed do. at 2,00 

 2 do. i^oft do. at .50 <:ents 

 4 loads stalks, 



$56 39 



Deduct expenses. 



Profit, $153 36 



1 have not h.id experience enough to know 

 which is the most preferable, to I'lough old sward 

 land in the faU, and Sj)read the manure on the 

 surface the following spring, or to spread the ma- 

 nure in the spring before i)loughing, and then turn 

 it in. 1 think nmch may <lepend on the season, 

 in the first practice; if the season should be dry, 

 may not a good deal be dissipated by the winds? 

 and again, if it should be wet, may not the roots 

 ri'ap a greater advantage, than if it lay beneath 

 the turf? I will thank you for your views on the 

 sid)ject. 



[Old sward, for core land, is best ploughed in 

 the fall, and if long manure is at command, it may 

 be buried in the 0].'eration. I will undergo l)ut a 

 slight, if any fermentation before plougliing, and 

 the soil will imbibe what it gives ofl' of nutriment. 

 A clover lay is best [doughed early in May, hav- 

 ing the manure previously spread. If, in ihe first, 

 manure is not at command, we woulil reconnnend 

 that the plough be set deep, and that the manure 

 be turned in the spring, immediately preceding 

 planting, by a superficial furrow, which shall leave 

 tire sod as much as possible imdisturbed. — Editor 

 of the Cutlil-ntor.'\ 



Although 1 used my own teams, and hire my 

 labor by the month, at 12 to $14, yet in conse- 

 quence of rainy weather, broken days, &c., 1 

 think it but right to charge the fair price of labor 

 by the day, both for man and team. In estimates 

 o( this kind, the labor is (requvntly charged per 

 day at the average of the price per month, which 

 makes quite a diflerent result. The estimate of 

 corn, at $1,50, may ap])ear to many overated, nev- 

 ertheless, it is a fad, that corn of an inferior qual- 

 ity is selling with us at that [)rice. 



Youis very respectfully. 



H. G. Bowers. 



N. B. Since writing the above, it occurred to 

 me that, although in the preparation of seed corn, 

 tar is recommended, chiefly as a protection against 



birds, it may also have another very im; ortaiit ef- 

 fect, (thereby savi ig a replanting in consequence 

 of wet weather) in firoviding a coat, imjiervious 

 to the superabundarit water, until the sun shall, 

 by its genial warmth, cause the germ to disengage 

 itself from its confineme/it. 



COOKERY. 



Under this head, we propose from time to time, 

 giving to our readers, a few re(!eipts, which 

 though familiar to many housewives, we have 

 reason to believe, will not be without valu"! to 

 others, and especially to young begimicrs in house 

 keeping. 



We are aware that froiri the scarcity and cost 

 of the ingredients directed to be used, and from 

 the inaccuracy of the receipts themselves, such re- 

 ceipts are generally lightly esteemed, bi.t as we 

 shall insert none whose value has not been first 

 tested by cx|icriment, we can confidently recom- 

 mend them as not unworthy the attention of our 

 female readers. — Tenessee Ean 



RECEIPTS IN COOKERr. 



To boil old Ham. — The boiling of bacon is a 

 very simple subject to comment U|:on, but our 

 main object is to teach common cooks the art of 

 dressing common food, in the best manner. Ba- 

 con is sometimes made as salt as salt can make 

 it ; therefore, iiefore it is boiled, it must be soaked 

 in warm water or par boiled f.ir an hour or two, 

 changing the water once ; then pare off the rusty 

 and smoked part, trim it nicely on the underside, 

 and scrape the rind as clean as possible. Give 

 it plenty of water room, and put it in while the 

 water is cold. A middling-sized ham of fifteen 

 pounds, will be done enough in about four or five 

 hours, according to its thickness. — Cook's Oracle. 



To broil old Ham — Slices of ham or bacon 

 sl.oiild not be more than half a quarter of an inch 

 thick, and will eat much more mellow, if soaked 

 in hot water for a quarter of an hour, and then 

 dried in a cloth before they are broiled, &c. — lb. 



To fry cold Potatots. — Put a bit of clean Drip- 

 [ving into a frying pan ; when it is melted, slice 

 in your potatoes with a little pepper and salt, put 

 thrm on tbp *!**>, keep stirring them ; when they 

 are quite hot, Aey are ready. — 76. 



To make potato balls. — Mix mashed potatoes 

 with Ihe yolk of an egg, roll them, into balls, flour 

 them, or egg aiid bread-crninb them, and fry them 

 in clean drippings, — or brown them in a, Dutch 

 oven, — lb. 



To make Nottingham Puddiag. — -Peel six good 

 apples, take out ihe core with the point of a small 

 knife, or an apple corer if you have one, but be 

 sure to leave the apples whole, fill up where you 

 took the core from, with sugar, place them in a 

 pie-dish, and pour over them a nice light batter, 

 prepared as for batter pudding, and bake an hour 

 in a moderate oven. — lb. 



To make a bread pudding Make a pint of 



biiad-crumbs, put them in a stew-iian ^^*th as 

 much milk as will cover them, the i)eel of a lemon, 

 a little nutmeg grated, and a small piece of cinna- 

 mon ;boil about ten minutes ; sweeten with brown 

 <n- powdered loaf sugar ; take out the cinnamon, 

 and put in four eggs; beat all well together, and 

 liake lialf an hour, or boil rather more than an 

 hour. — lb. 



