60 



NEW ENGLAND FARMER. 



Feb. 



renovating process is in pi-ogress ; while in the 

 first mentioned, no crop is obtained the first sea- 

 son ; which is to be preferred, will depend upon lo- 

 cation, and the situation and certain circumstan- 

 ces, of which each must be his own judge. 



In pursuing this course, we should think it high- 

 ly important that the first plowing should be in 

 early summer ; or at that period when the most 

 vegetable matter is on the surface to be turned 

 under. This we know, cannot be obtained either 

 in early spi'ing or in autumn — hence the reason 

 why summer fallowing is justly considered so ben- 

 eficial. 



But to be of use, the work must be thoroughly 

 done, and the sward be allowed to become wholly 

 decomposed, else, when the land is seeded, the 

 surface will be found lumpy and uneven, and, in- 

 deed, it may be said to be rather a difficult matter 

 to effectually subdue a sward field in a single sea- 

 son without a hoed crop, unless, as previously 

 stated, by the most thorough and oft-repeated cul- 

 tivation both by the use of the plow and harrow. 



By the way, we have within a few years had an 

 implement introduced in our locality — Share's 

 Harrow — which is of great assistance in pulveriz- 

 ing sward land, acting something like a set of 

 gang plows. Wm. J. Pettee. 



Salisbury, Conn., Dec. 20, 1862. 



THE CULTIVATION OP CLOVER. 



Now is the time to think over and talk over 

 the plans for next spring's operations. What 

 shall I sow, or plant ? what lands plow ? what lay 

 down to grass ? how much ? and many other things 

 that should be decided upon long before the swal- 

 lows come. This plan agrees with that of mer- 

 chants, manufacturers, builders, artists, and most 

 of the occupations of life. Why should not the 

 farmer be equally far-sighted and systematic ? 



We have often advocated the culture of clover 

 to a much greater extent than is now common 

 among our farmers, and we feel like pressing it 

 with unwearied earnestness every time we have a 

 conversation with intelligent farmers, or read the 

 opinions of those who have given the subject at- 

 tention. 



We find an account of the condition of farming 

 in Germany in the 17th and beginning of the 18th 

 century. "The only winter food the farmer had 

 for his cattle, besides bad and sour meadow herb- 

 age, consisted of white turnips, carrots, cabbage 

 and potatoes ; and even of these, there was no 

 great store, because the fields had ceased to pro- 

 duce, when unmanured. This scanty food was, 

 throughout the whole winter, whilst it lasted, 

 made still scantier by steeping and boiling to eke 

 it out, and when at last it came to an end, the cat- 

 tle had to starve on barley, oat and pease straw. 

 The coming of spring was anxiously awaited to 

 get a few cuttings of the young wheat shoots, and 

 the cattle were sent to the commons, whence the 

 poor beasts returned at night nearly famished." 

 This is the description, Liebig says, given of the 



then state of agriculture in Germany, by JoHN 

 Christian Schubert, whom the Emperor, Jo- 

 seph IL, created Knight of the Holy Roman Em- 

 pire, bestowing upon him the style and title of 

 Ritter Von Kleefeld, (Knight of Clover Field,) as 

 a mark of imperial appreciation of the eminent 

 services rendered by him in the introduction of 

 the ctdtivation of clover into Germany. This 

 new culture was hailed with acclamation all over 

 the Empire. The peasants who grew clover re- 

 ceived silver "clover dollars," to wear round the 

 neck, and the good Schubert said — "If you will 

 grow clover, and will strictly follow my directions, 

 you will have ample cause for rejoicing, and for 

 praising the Lord out of the fulness of your heart 

 for His rich blessings." We believe the assertion 

 of Schubert will hold good with New England 

 farmers, and hope they will make the trial and 



For the New England Farmer,. 

 THE WIND. 



Thou viewless monarch of the air, 



How wide estended is thy reign ; 

 'Tis felt far down in valleys fair, 



On mountain top, o'er fertile plain. 



Nor is thy realm alone on land — 



The waters, too, thy voice obey ; 

 E'en oceans move at thy command, 



And own thy ever-changing sway. 



For how capricious is thy rule ! 



We feel it in the gentle breeze, 

 With balmy breath, so soft and cool. 



That floats among the 13owers and trees i 



And then, in accents stem and strong. 

 Thy voice we hear 'midst clouds on high. 



As thou dost whirl or rush along, 



And from thy presence fain would fly. 



But thou, wind, who rulest o'er 

 The earth's and ocean's vast extent, 



Must homage pay, and bow before 

 The great Supreme, Omnipotent. A. 0. Tf, 



WHY BOILIKra MILK FOAMS 



When milk is boiled its volume is veiy much 

 enlarged, while water merely bubbles without any 

 increase in bulk; why is it that the two liquids 

 under the same circumstances behave so differ- 

 ently ? 



When Avater is gradually heated to the boiling 

 point the portion nearest the fire first reaches the 

 temperature of 212°, and the first particle that is 

 heated to this degree is immediately converted 

 into steam. As in its new form its volume is 

 about 1,700 fold greater than in the liquid state, 

 while its weight remains the same, it floats u])- 

 ward through the water, being held in a nearly 

 spherical shape by the nearly equal pressure of 

 the water against all its sides. When it reaches 

 the surface it is lighter than air, and consequently 

 floats away in the atmosphere, and being invisible, 

 it is lost to our sight. The rapid formation of 

 these little globes of steam, and their rising 

 through the water, produce that peculiar disturb- 

 ance of the liquid which we call ebullition or boil- 

 ing. 



When milk is boiled the same little globes of 

 steam are formed, but their surface is coaled with 



