TO!., -vvni. NO. a J. 



AND HORTICULTURAL REGISTER. 



20i 



own the principles of proper successions of crops, 

 id all modern agricnluirists in writing, or in prac- 

 ce, have advocated particular rotations, still scarce- 

 ' any two agree fully in tlieir rules ; and agree- 

 lent in practice seems more the result of old cus- 

 )ni and neighborhood example, than of thinking 

 nd reasoning. It is manifest that no particular 

 ourse of crops can be prescribed as the best for an 

 xtensive an-ricultural region, nor for fields of diffe- 

 ent soil on the E:ime farm, nor for the different 

 onditions at different times, of even the same field, 

 t is as much quackery to direct the same rotation 

 or an extensive region, as it is to prescribe the 

 ame medicine for all diseases. When we hear of 

 . particular rotation {no matter what,) being gen- 

 irally pursued throughout a large district, it is 

 irettv 2ood evidence that the rule is pursued from 

 ustom^ and not by reason. Some of our best far- 

 ners have no regular rotation, though always aim- 

 ng to observe the sound principles of the succes- 

 lion of crops, by varying tlie succession, according 

 .0 the changes of circumstances. 



But if neither reasoning nor precept can point 

 )Ut alv.-ays a right or perfect rotation, it ia easy 

 ;nough to learn from both what is wrong and inju- 

 ■ious. And we can scarcely find any regular rota- 

 :ion in this country, which does not offend against 

 ;ome admitted principle and rule, and the most 

 lommon have scarcely one redeeming quality, no 

 natter by what test or principles the practice be 

 ;ried. 



The most important and indeed indisptnsable re- 

 quisite of any good scheme of rotation, or course of 

 crops, I take to be the following; and the obser- 

 vance of them may be termed the three primary 

 rules for rotations. 1st. That the several crops 

 which form the course, are among the mostyrq/i/a- 

 ble to the cultivator, in the circumstances in wliich 

 he is plac«d, of climate, soil and market. 2nd. — 

 That the whole course of crops, taken through, is 

 proftabk tn the land — serving to increase its pro- 

 ductiveness, if poor — and at least retaining its pro- 

 ductiveness, if already rich. 3rd. That each crop 

 in the rotation serves to prepare for and aid the cul- 

 tivation and production of the next which is to fol- 

 low it, instead of obstructing either or both. 



The two first of tliese requisites, eitlier express- 

 ly or by implication, may be considered as embrac- 

 ed in every theoretical scheme of rotation, and aim- 

 ed (however ineffectually) to be preserved in every 

 judicious farmer's practice. The third is almost 

 disregarded by all, and is certainly not by any 

 placed in the important position, or viewed in the 

 light which I think it deserves. 



^If all tiiese three requisites be secured, any ro- 

 tation will be good; if either be neglected, or be 

 but imperfectly secured, the rotation will certainly 

 be a bad one. Tlie best devised rotation for the 

 improvement of the land and its products, and per- 

 fecting the tillage, would be inadmissible, if any of 

 the crops were of such kind as not to be either sold, 

 consumed, or otherwise profitably used, by tlie far- 

 mer. Neitlier would tJie greatest annual sales jus- 

 tify another rotation, if it worked to impoverish the 

 farm. And even if the /tiiiii of crops were to be 

 the most profitable, and the improvement of fertili- 

 ty regularly advancing, what will it profit tlie pro- 

 prietor, if the rotation operates to produce weeds 

 and depredating insects in such numbers as greatly 

 to increase his labors, and also to diminish their 

 products ? 



Scientific agriculturists have laid down so many 

 principles or rules, to be observed in planning ro- 



tations, that it is impossible in practice to observe 

 all, or perhaps half of them. Thus the English 

 writers insist, perhaps more strongly than on any 

 other point, that green (or grass and roots, or legu- 

 minous) crops, and wliito (or grain) crops should 

 regularly be alternated. Others, that taji-rootcd 

 plants should alternate with fibrous and shallow 

 rooted. But all these arc minor considerations 

 compared to the foregoing ; and each or all of them 

 might come in conflict, in the circumstances of 

 this country, with one or more of the more impor- 

 tant and indispensable requisites. — Ed. Farmer's 

 Res-ister. 



[Communicaled.] 

 TREATISE ON SWINE. 

 We learn that Messrs Weeks, Jordan & Co. 

 have now in press and nearly ready for publication, 

 a work entitled the American Swine Breeder ; 

 a Practical Treatise on the Selection, Rearing and 

 Fattening of Swine. By Henry W. Ellsworth. A 

 treatise of this kind has long been needed by the 

 agricultural community, and we hestate not to 

 promise for it a favorable reception and extensivp 

 sale. The volume exhibits fully the subject on 

 which it treats, and contains numerous cuts of pens, 

 troughs, piggeries, and different boiling and steam- 

 ing apparat'us. In short, it will be found a com- 

 plete guide to the breeder of these animals; filled 

 with interesting matter, presented in a neat and 

 accurate style. 



!t is indeed gratifying to us, to announce the 

 first comprehensive work on swine,— for beside the 

 short pamphlet of Henderson, and \he imperfect 

 "Manuel du Charcutier" of the French Encyclo- 

 pedia, little has been written on swine,— as an 

 American production. Mr. Ellsworth has shown 

 himself a master of his subject, and is copious in 

 the details presented, and illustrates his sugges- 

 tions by frequent reference to the practice of dis- 

 tinguished American and European breeders. 



The design of the yolume is sufficiently explain- 

 ed in the following short extract from the first chap- 

 ter. " The object of the following pages is to pre- 

 sent, within narrow limits and under proper.heads, 

 both general information and practical directions, in 

 regard to the selection and management of swme ; 

 and to furnish, as it were, a digest, which the reader 

 can consult at ease, of the results attending nu- 

 merous investigations and experiments on this in- 

 teresting subject, whose records are now scattered, 

 too diffusely for general reference, throughout the 

 multiplied agricultural periodicals of the day." 



Our limits will only admit a passing notice of 

 the contents of the different chapters. The first 

 contains a description' of the species of swine pe- 

 culiar to the old Continent and its Islands, together 

 with the various breeds ef England and this coun- I 

 try. The second chapter is on Breeding, which is j 

 ably discussed- at length, and contains also direc- 

 tions for the treatment of young pigs— the appor- 

 tionment of the litters of -the sow, to suitable pe- 

 riods of the year, &c —together with the method 

 of spaying, and its substitutes. 



The third chapter enforces the necessity of clean- 

 liness, and furnishes numerous plans of enclosures, 

 pens, troughs, piggeries, &c. The fourth chapter 

 presents the various modes of preparing food, and 

 contains also several cuts of boiling and steaming 

 apparatus. The fifth chapter enters fully into a 

 comparison of the various articles used as the food 

 of swine. The sixth exhibits the modes pursued by 



distinguished breeders in the, rearing of the ani- 

 mals; — the diseases of swine and their remedies, 

 together with the modes of slaughtering hogs, 

 packing pork end bacon, the erection of smoke- 

 houses, &c. &c. &,c. 



We repeat in conclusion that, whether we regard 

 the typographical execution of the volume, or the 

 style of the author, the work will prove an accept- 

 able offering to American farmers ; and we doubt 

 not they will appreciate the merits of a full and 

 practical treatise on a subject so important to their 

 interest. 



We understand that it is the intention of the 

 publishers of this volume, to make this the first of 

 a aeries of agricultural works, adapted to this coun- 

 try. Their design is an excellent one, and we wish 

 them success in its fulfilment. The present trea- 

 tise is a 16 mo. of about 300 pages. 



WINTER BUTTER. 



The best and the richest butter of the year is 

 that made after the vegetation of the year is devel- 

 oped in May and June, as the food is sweeter then 

 than at any othtr time. But notwithstanding all 

 the care that can be used, in ordinary cases, such 

 butter cannot be preserved through the summer, in 

 a state fit for winter's use. There can ho no doubt 

 that packed in jars perfectly close, entirely freed 

 from all buttermilk or extraneous matters, salted in 

 the just proportion with pure salt, and kept at a 

 temperature below 50°, the butter of June would 

 be in perfection in January. This combination of 

 favorable circumstances, however, can be rarely ob- 

 tained, and farmers, as well as others, who do not 

 keep milch cows for the purpose of supplying them 

 with milk and butter through the winter, must rely 

 on butter packed in autumn for their winter supply. 

 Too many farmers, we think, are in the habit of de- 

 laying the providing their stock of butter too late 

 in the season. The reasons for this are, it does 

 ifot require as much care in making and working 

 the butter t*make it keep well, as it would if made 

 earlier in the season ; and if made late, and after a 

 low temperature has arrived, packing may be dis- 

 1 pensed with, or at least, may be performed very 

 1 imperfectly. But such late made butter has sev- 

 i eral disadvantages. It is usually made from vege- 

 tation that has been more or less frost bitten, and 

 1 therefore, does not produce milk of the richness 

 ' and purity which is essential to the making of the 

 I best liutter. Further, as the grasses decay, the 

 range of feeding by the animals is increased, and 

 vegetation, which at other times would be refused 

 by^the cows, is now eaten with avidity by them. If 

 ! the farmer has a good supply of pumpkins or car- 

 jrots which ho can" feed to hia cows, he can make 

 i first rate butter at any time ; but unless he is so 

 j provided, his stock of winter butter should be put 

 1 down before his cows are driven to subsist on food 

 1 that will be sure to deteriorate the article. The 

 tops of almost any of the cultivated roots produce 

 a o-reater effect on the butter than the roots them- 

 selves. Thus, when we have fed out the tops of 

 the ruta baga to our cows, the effect on the butter 

 has been very distinct and disagreeable, while m 

 that from the cows fed on the roots and hay, very 

 little alteration of taste was perceptible. Such 

 1 butter should not be used for keeping, as it never 

 ■rrows better. Too much of the butter offered in 

 the markets of this country is only fit for the soap- 

 makers, and to them it should be consigned.— Gen- 

 esee Fanner. 



