Ol.. XXII. XO.20. 



AND HORTICULTURAL REGISTER 



157 



py put manure into water, it had no tendency ^ 

 (cay. If n stake was driven into the ground, 



wiinld find that that part which was between 

 »nd dry, would be decayed, wliilst that part 

 h remained in the water would be quite fresh. 



was because a constant choniical change was 

 f on. Manures, straw, &c., when put into tlie 

 and the atmospheric air admitted to them, 

 d be more beneficial than if they were cover- 

 I) Willi water. Some people had £ugi;ested 

 there mij^ht be daiijjer in thorough draining, 

 use It allowed a great part of the manure lo 

 way. There might be some truth in that, but 

 'ience had taught them that manure on a dry 

 was much more (luickly eincacious than when 

 IS in a wet state. There were no benefits 

 lilt some drawbacks ; and when a proper 

 lage was effected in the soil, some of the 

 , perhaps, might be carried off." 



'tanct of having the Drains a proper Depth. 

 Mr Smith then urged that it was a most in;- 

 nt point to have the drains sufficiently deep, 

 till saw in the country a tendency to form the 

 s too shallow, and persons still attempted to 

 id that fallacious mode of procedure by argu- 

 . The Duke of Portland had nearly 7000 

 I of drainage in Scotland, 18 or UO inches be- 



he surface of the ground, but he was now per- 

 / convinced that he was wrong in putting in 



rains so shallow. He had therefore given di- 

 ms for his drains to be formed at a depth not 

 r two feet and R half; and those drains which 



eighteen inches deep, and had not been suf- 

 ■itly successful, had been ordered to be taken 

 id laid at a greater depth." 



ly Remuneration of the Expense of Draining, 



ivhen well done. 

 Mr Smith was convinced that there was no ini- 

 sment in the science of agriculture so benefi- 

 as thorough drainage, and there was none 

 h would pay so well for the laying out of their 

 lal. He had known the whole amount laid 

 n thorough draining a field, returned in the 

 crop ; many more in the second crop, and a 

 t many more in the third crop. At any rate, 

 ivhole expense would be paid in four or five 

 s, and when the thing was done properly, it 

 done, he might say, fur ever, such was the 

 lanencyofthe drainage on the principle he 

 laid down, and it was of great consequence 

 they should have the draining substantially 

 '. With various appliances and various skill, 

 light be some years before they could bring 

 and into a proper slate of cultivation, but it 

 a great advantage lo have it properly done at 

 first." 



ATTENiNs Tdrkets. On looking over sonfe 

 papers a few days ago, we came across the fol- 

 ng curious mode of fattening Turkeys. As 

 nksgwing is near at hand it may prove inti-r- 

 ig to some of our readers. — Bos. Mtr. Journal. 

 In the winter of 1818 — 19, a gentleman in this 

 made the following experiment. He placed a 

 ey in an enclosure about four foet long, two 

 wide, and three or four feet high. He exclu- 

 as much light as lie could without preventing 

 rcuhition of air, and fed the turkey, with soft 

 k broken into pieces, with charcoal also bro- 

 , and with six grains of corn per day. Fresh 

 er was daily applied. The box or coop in 



which the turkey was placed he always locked up 

 with his own hands, and is perfectly confident that 

 nobody interfered with the experiment. 



At the end of one month he invited a number of 

 his neighbors, among others, two physicians. The 

 turkey, now very large and heavy, was killed and 

 opened hy the physicians, and was found to be fill- 

 ed up with fat. The gizzard and entrails were 

 disseclcd, and nothing was found but a residuum 

 of ciiarcoal and brick. To conclude the examina- 

 tion satisfactorily, the turkey was ealcn, and found 

 to bu very good. Last winter he repeated the ex- 

 periment with the same success. 



The circumstance wliich induced him to make 

 the experiment is a very curious one. One of his 

 neighbors informed him, that being driven from the 

 city by the fever of 1793, his family recollected 

 that some fowls that had lived in a kind of loft over 

 his workshop, had been forgotten in the hurry of 

 their removal, and would certainly be starved. 

 They were gone six or eight weeks, and on the 

 retiring of the pestilence returned. To their great 

 astonishment, the fowls were not only alive, but 

 very fat, although there was nothing but charcoal 

 and shdviytgs that they could have eaten, and some 

 water that had been left in the trough of a grind- 

 stone had supplied them with drink." 



It appears from the above that turkies are a spe- 

 cies of biprd that thrive best on a Graham diet. — 

 Exeter .Yews Letter. 



MAPLE AND CORNSTALK SUGAR. 



We extract the following from the Reports of 

 the N. Y. State Agricul. Society : 



The committee on maple and cornstalk sugar 

 respectfully report, that only four specimens of ma- 

 ple sugar have been presented to their considera- 

 tion, of which one by Joel Woodworth, of Water- 

 town, Jefferson co., is of very superior quality, both 

 on account of its whiteness, approaching to the best 

 refined loaf sugar, and on account of its excellent 

 grain and flavor. They award the first premium 

 of S15. 



The second premium of $10 they award to Da- 

 vid Dow, of Batavia, Genesee co. 



The third and fourth premiums they do not 

 award, because the quanlity presented by Asahel 

 Dow, of Bethany, Genesee co., and Charles A. Hig 

 gins, also of Bethany, was so small as not to come 

 within the rule of the society, requiring 50 lbs. of 

 sugar as the quantity to be presented to entitle to 

 a premium. 



The committee have great pleasure in stating 

 that Mr. M. Adanas, of Ogden, in Monroe Co., has 

 gone into the experiment of manufacturing sugar 

 of cornstalks ; and for that purpose has been cut- 

 ting, during the present season, one acre of the 

 "eight-rowed yellow northern corn; he has con- 

 structed an iron mill for crushing the stalk and ex- 

 pressing the juice, which answers the purpose ad- 

 mirably ; but it is yet too early in the season to 

 know the result of the experiment, as a part only 

 of the cornstalks have been gathered and manufac- 

 tured, and the remainder are yet standing in the 

 field. 



Mr. Adams has, hoivever, already made about 

 400 wt. of sugar, a sample of which he has sub- 

 mitted to your committee, and which, though not 

 yet clarified, appears to be of a fair quality, capa- 

 ble of equalling the best of sugar made from the 

 cene. The stalks still on the ground he thinks 

 will make 400 wt. more sugar ; but had it not been 

 for the excessive drought which has prevailed in 



his section of the country, he is satisfied that the 

 acre planted and experimented upon by hini, would 

 have produced 1000 weight of sugar, wliich was 

 the rate yielded by two rods of the land which he 

 measured ofl", the proceeds of which he worked up 

 by itself. 



U()on the whole, Mr. Adams is perfectly satis- 

 fied that sugar can he made in this part of the 

 country, from cornstalks, of superior quality and 

 llavor, and equal in every respect to the best su- 

 gar made from the cane, and so as to remunerate 

 well for its manufacture. He proposes, at the next 

 meeting of the society, to present a full report of 

 his present cxperinu'nt, and your committee have 

 great confidence th'it it will be of such a nature as 

 n t only to entitle Mr. Adams to the premium of- 

 fered by the society, but to the praise of beinj the 

 first to carry into aclunl operation an experiment 

 that has been anticipated as the source of great 

 wealth and benefit to the agricultural interests. 

 John Greig, J 



RoswELL Randall, V Committee. 



A. B. DONLAP, ) 



PICKLE FOR MEAT. 

 The following recipe for a pickle for the preser- 

 vation of meat, was sent to us by a lady of this 

 city, by whom it has been used with success for 

 many years. It was originally published in the 

 Boston Medical and Agricultural Register, for 

 1807. — JVew Haven Far. Gaz. 



" Peacock'' s Pickle for Meat. — Admiral Peacock's 

 pickle for meat is preferable to most others v.hen 

 applied to family beef, pork or mutton. It is made 

 thus: Water 4 gallons; sugar (or molasses, 1 1-2 

 pound; saltpetre, 2 oz. ; salt, (the bay or coarsest 

 sort) G pounds. Boil all together, and skim, &c. 

 Then let it cool. The meat being placed in a 

 vessel intended to hold it, pour the cold pickle on 

 the meat until it is covered. In that state keep it 

 for family use. The beef after lying in the pickle 

 for ten weeks, has been found as good as if it had 

 been salted only three days, and tender as a chick- 

 en. If the meat is to be preserved for a conside- 

 rable time, the pickle must be boiled and skimmed 

 once in two months, throwing in during the boil- 

 in" two ounces of sugar, and a half pound of salt. 

 Thus the same pickle will hold good for many 

 months. This pickle is incomparable for corning 

 hams, tongues, and hung beef. When tongues and 

 hung beef are taken out of the pickle, cleanse and 

 dry the pieces, then put them in paper hags, and 

 hang them in a dry, warm place. Some who have 

 tried the method, choose their meat Salter, and in- 

 stead of 6, use 8 or 9 pounds of salt. In very hot 

 weather, it is necessary before the meat is put to 

 the pickle, to rub it well with salt and let it lie 

 one, two, or three hours, till the bloody juices run 

 off. If the meat, in this case, is the least tainted 

 before it is put to the pickle, it will be entirely 

 spoiled in a day's time, in hot weather. Peacock's 

 pickle is found so valuable that no family ought to 

 be without it." 



Preserving Cheese. — For the benefit of the 

 cheese-making sisterhood, please to insert the fol- 

 lowing recipe, to prevent new-made cheese becom- 

 ing fly-blown and maggoty: Take common garden 

 peppers, and let them be well dried and pulverized, 

 then simmered in bacon fat thirty or forty minutes. 

 Strain the fat off" through a thin cloth, and it will 

 be fit for use — Selected. 



