vol.. x.m.Ni>. 51. 



AND HORTICULTURAL REGISTER 



403 



■ it were all well grained mid the molasses eepa- 

 .ted, the wtif;Iit of sugar would prohably not he 

 ore than five hundred, and molasses one hund- 

 id. 



In order more fully to determine the amount 

 at might he produced from an acre of good corn, 

 measured two square rods of the best corn I had ; 

 e stalks were then cut, and their weight was 11)5 

 )mids ; after grinding, the juice weighed 09 lbs., 

 id measured nine gallons ; from this I obtained 

 ! 1-2 lbs. of sugar. By this it would appear, that 

 id the whole acre been as good as the two rods 

 bmitted lo the test, one thousand pounds would 

 ive been the produce. And it would seem that 

 is mu.*t be a safe calculation, as the stalks on the 

 'O rods were not as large as would be grown in 

 good season. 



An equal amount by weight of large stalks of 

 nk growth, and small ones that were grown 

 ick, were ground separately ; but as no material 

 fleience was found in the produce, my opinion is 

 at the corn should be cultivated so thick that no 

 rs will be produced. 



[Here tollows a list of items showing the e.\- 

 :nse of raising one acre of cornstalks, including 

 nt of land, to be $19 52.] 



There is no part of the business that is so te- 

 ous as plucking the ears, stripping the leaves, and 

 itting otf the tassel. A part of this labor was 

 ^formed lor the fodder that might be obtained, 

 It it was not sufficient to pay. I am unable to 

 y what this labor would cost ; but this much is 

 rtaiu, it is needless for the most part, as no ears 



■ any amount need be raised, if the coin is sutfi- 

 ently thick. From the best estimate that I can 

 ake of the expense of stripping leaves and cut- 

 3g the tassel, 1 think that a smart hand would 

 ;rform the work on an acre in si.x days, or for 

 i 50; making the whole expense up to the cutting 

 • the stalk, $24 02. 



It is somewhat difficult to come at the expense 

 was at in manufacturing the acre of stalks into 

 igar, so much was done by way of experiment, 

 ut as 100 pounds were made one day, 1 shall take 

 lat as my guide, and call it a day's work for two 

 ends to make 100 weight: 



The amount above brought down, $24 02 



To 12 flays' work making sugar, at 75 c. 



per diem, 9 00 



To use of horse and wagon 6 days, at 



37 1-2 cts. per diem, 2 25 



To 3-4 cord of w ood at 9s. per cord, 1 12 



Vhole exfieuse of cultivating the crop, ) ^„„ .„ 

 and manufacturing 000 lbs. of sugar, ) '* 

 Some credit might be given for fodder, as a large 

 mount of loaves or blades might be saved, by a 

 ttle extra labor while stripping them. The stalks 

 fter beini; ground are worth something ; horses and 

 attle eat them very greedily when they are fresh 

 :om the mill. 



If good crystalized sugar of pleasant flavor shall 

 e obtained from the corn.stalk, I see no good rea- 

 on why its manufacture shall not become as uni- 

 ersal as the raising of corn. Every neighborhood 

 an as easily be supplied with its apparatus to 

 lake sugar as to make cider. 



I make no doubt that a mill with wooden roll- 

 rs would answer a good purpose for a small ope- 

 ation, and small operations are what are wanted ; 

 3t no man go into this business largely until there 

 i more knowledge on the subject. A simple mill 

 vith two rollers, that might be built for five dollars, 

 yould crufiii the stalk and save most of the juice. 



From llio Western Fanner and Gardener. 



PAVK.MR.NT— A RKMKDY FOR THE CUR- 

 CULIO. 



Messrs. Editors — Mr J. A. Kenrick has proved 

 from a wlmle year's experience, that salt strewed 

 under (he phiiu tree, is an efieclual bar agam.-t 

 the depredations of the Curculio. But I have, 

 from an experience equally extensive, discovered a 

 complete preventive against tlio ravages of the in- 

 sect, and one at the same time necessary to the 

 health and beauty of the tree, and the sizu and per- 

 fection of the fruit. Twenty years since, I plant- 

 ed in my garden a large number of plum trees. 

 After waiting years, and no fruit coming to per- 

 fection, I removed a part of the trees near to my 

 house, and paved the ground around them wiili 

 brick ; and every tree in the pavement yearly pro- 

 duces a crop of fine fruit, whilst all tlioso in the 

 open ground are destroyed by the curculio, and 

 never till the last season perfected a single plum. 



Last spring, in my absence, all the plum- trees 

 in the open ground were pruned, and all the trees 

 escaped the ravages of the insect. Ergo — /inini'ng 

 is an effectual remedy. I v.ill not deny that salt is 

 equally so; but I am fond of having the reason of 

 a thing before I give it credence. Why pruning 

 should have this effect, I can give no possible rea- 

 son : but one of my German tenants gave me one 

 why salt should. "Sail," said he, "save de pork 

 why he not save de plum .'' But even this co- 

 gent reason does not convince me. All the effect 

 of salt must be soon evaporated by the rains and 

 nir. The depredations of the curculio continue 

 till near the ripening of the fruit. 



Before we promulgate our great discoveries, wo 

 should give them more than one season's lest ; and 

 I would therefore advise all lovers of good plums, 

 not to trust either pruning or salt. A pavement is 

 certainly in general a safe remedy. But one rea- 

 son can be given for it : the insect has the instinct 

 not to deposit its egg where the young, when it 

 falls, cannot perforate the ground to shelter itself 

 through the winter. A Year Old. 



(]J=\V'e think the writer of the above somewhat 

 unfair, to say the least of it, in his statement of 

 ,Mr Kenrick's remedy. Mr K. did not advise the 

 mere " strewing of salt under the trees" — hut com- 

 pletely saturating the ground about tho trees with 

 salt lye, and incorporating salt mud with the 

 earth. We do not think Mr K. was without rea- 

 son in this proceeding. Plum trees near the sea- 

 shore and on islands in Boston harbor, have been 

 exempt from attack by the curculio. What could 

 cause this except the influence of salt? We do 

 not know but that the pavement may prove the 

 best security, but we wish to see the remedy pro- 

 posed by Mr K. correctly stated. — Bd. Far. 



QJ^At a meeting of the Mass. Society for the 

 Promotion of Agriculture, held on Wednesday, the 

 following gentlemen were elected officers for the 

 ensuing year : 



John Welles, President ; Peter C. Brooks, Isl 

 Vice President; John C. Gray, 2d ditto; Abbot 

 Lawrence, Recording Secretary : Benj. Guild, As- 

 sistant ditto ; Henry Codman, Treasurer; Jusioh 

 Quincy, Jr., Corresponding Secretary. 



Trustees — Daniel Webster, J. C. Warren, R. 

 Phinney, F. G. Lowell, David Sears, and W. P. 

 .Mason. 



Dr. C. T. Jackson was t hosen a member of the 

 Society. 



IMPROVEMENT I.\ CATTLE DURING THE 

 LAST CENTURY. 



Wo occasionally find some farmers, even at this 

 late day, who scout the idea of any improvement 

 in the breed of cattle, and cling lo the old fash- 

 ioned breed with a sort of dogged petinacily which 

 neither persuasion nor reason can overcome. We 

 lind in Churchley'a Picture of London, which an 

 obliging friend has lent us, the following scraps of 

 information. In speaking of the marliela in the 

 city, he observes that, about the year 1700, the 

 average weight of the oxen sold in ihe London 

 market was 370 lbs. ; of calves ."iO lbs., of sheep 

 28 lbs., and of lambs IS lbs. 



The present average »t. is, of oxen 800 lbs., of 

 calves 140 lbs., of sheep 60 lbs., and of lambs 50 

 lbs. 'Ihe difference between the two average 

 weights is sufficient to show the great improve- 

 ment in the size of animals. Although nearly 

 one hundred years have elapsed between the two 

 periods of comparison, yet it may be well to ob- 

 serve that tho improvement has been brought about 

 during the last half of the century, by a few of the 

 spirited farmers of the Kingdom. These farmers 

 had, at first, to meet the opposition of their Broth- 

 er farmers, but by perseverance and indefatigable 

 exertion, they at length brought the stock of Eng- 

 land to Buch a pitch of perfection that it becair.o 

 tho best in the world, and other nations resorted 

 thither to obtain model animals in order to bring 

 about similar improvements in their own. — Maine 

 Farmer. 



From the Albany Cultivator. 



CREAM CHEESE. 



Mrs. Reynolds, of Connecticut, desires to be in- 

 formed of the mode of making cream cheese, men- 

 tioned in Mr. Sotham'a communication in the Jan- 

 uary number of the Cultivator. In reply to her 

 inquiry, we are pleased to give the following com- 

 munication from Mrs. Sheldrick, under whose su- 

 perintendence the cheese spoken of by Mr. Soth- 

 atn was made. 



Messrs. Editors — .\ccording to your request, 

 I herewith send you a recipe for making cream 

 cheese; and if any of your numerous readers can 

 learn any thing from my experience, I shall feel 

 most happy in communicacing what I well know to 

 be worthy the trial of all good house-wives. 



Recipe. — Take one quart of very rich cream, a 

 little soured, put it in a linen cloth and tie it as 

 close to the cream as you can. Then hang it up 

 lo drain for two days — take it down, and carefully 

 turn it into a clean cloth, and hang it up for two 

 days — then take it down, and having put a piece 

 of linen on a deep soup-plate turn your cheese 

 upon it. Cover it over with your linen; keep 

 turning it every day on to a clean plate and clean 

 cloth until it is ripe ; which will be in about ten 

 days or a fortnight, or may be longer, as it de- 

 pends on the heat of the weather. Sprinkle a lit- 

 tle salt on the outside, when you turn them. If it 

 is wanted to ripen quick, keep it covered with 

 mint or nettle leaves. The size made from a 

 quart of cream is most convenient, but if wished 

 larger, they can be made so. 



Arabella Sheldrick. 



Hereford Halt, March 8, 1844. 



A philosopher has said that "though a man with- 

 out money is poor, a man with nothing but money, 

 is still poorer." 



