So. 2. 



AND CrARDENini'S JOURNAL. 



2* 



Tlie British Cora Laws. 



The N. Y. Emnncipalor of Doc. 24, conlaina some 

 Inttering comnienta on ibc remarks of our correspon- 

 lent, S. W., in tlie Dec. No. of the Former. The 

 i;ditor dissents from ihe opinion of S. W., however, 

 hal we have no right to expect that England will eo 

 nodify her corn laws as to admit the bread eUiffs ot 

 bis eonnlry on payment of n duty of 20 per cent. 

 )n the contrary, be thinks that if proper measures 

 re taken, this modification can be effected; and to 

 bis end he mokes ibe following suggestion: — 



" We propose that there should be Anti-Corn Low 



cietics formed in New York, Troy, Rocbesier, 

 uffiilo, Cleveland, &c. The declared object of these 

 jcielics shall be, to obtain, by lawful and pacilic 

 leans, the repeal or modification of all lows, usages 

 id regulations of foreign nations, which hinder the 

 imissiun of any American products upon as fnvora- 

 e terms as the products of such countries are admit- 

 :d into the Unitea Stales. The principal means to 

 ; relied on, are the collection and dilfusion of stalls, 

 cal and other information among the people by 

 leans of correspondence, aeients, public meetings, 

 iliberoiive conventions, the publication of a nionlbly 



urnal, &.c. 'J'bey should also endeavor to engage the 

 I'-operntion of our governmeiit, by such measures of 



;gotiation and legislation as may from time to time 

 deemed wise and prudent." 



As our object and aim is to promote the great agri- 

 Itural interests of the country, we most sincerely 

 sh ;bat such a modification of the British Corn 

 iws could be efTected; but we cannot bring our 

 nds to view the subject in the same light as our 

 !W York friend; nor can we think that, in the pre- 

 tt state of afiairs, any material good would result 

 ni carrying out his suggestions. 

 We like the remarks of the American Citizen on 

 3 subject, which may be found on page 19, headed 

 lur Wheat Growing interests." 



iiriertliin 

 limtitit 



tfifd'ol 



T.,ii 

 .liteesi*"' 



J il in 



FARM T R A IVS A CTlOtiS. 

 Piggery and Pork Making. 



tlESsns. Editors — Under the above title, I pro- 



e, from time to lime, to give you some of our 



erience in farming. If otiierswill do the same, 



ill be but a few months before your journal will 



ome one of the most valuable in llie Union. Let us 



facts. Let farmers state llieir operations for 



year — pointing out what their own experience 



formed defective, — and we shall have a mass of 



:s before us to serve as beacons in our onward 



rse ; and save us, if we read your paper, many 



)llar which would otherwise be lost in unsucccss. 



experiments. 



THE PIGGIiRV. 



a constructing a piggery, I went upon the prin. 

 e that ajudicious outlay of capital upon a farm 

 Bcessary buildings or other improvements, increa- 

 iii a much greater ratio than the interest — the 

 luctiveness of the capital already invested. And 

 , that to farm profitably there must ge a regular 

 em in Ibc management of every branch of your 

 ncss. Thus there should be a place for your 

 es and carriages, harness, grain and Iiay, all under 

 roof if possible ; and in like manner for all 

 other kinds of stock, and in particular, a place 

 re you can keep your swine, from the pig to the 

 ;er, and all their feed convenient to your band, 

 ing a place for every thing, it is easy to keepev. 

 thing in its place ; and thereby gain greatly in 

 saving of time in carrying on business, 

 he piggery Is designed for fattening from 50 to 

 igs annually, and the fixtures have been made 

 that reference- By the annexed plan, you will 

 leive that it has a front 60 by 20 feet. The first 

 eet having 13 feet posts, the others only 7. The 

 floor is 50 by 20 feet ; 10 feel of one end being 

 In for a boiling room, or rather for a furnace 



and boiler, as all the cooking is done on the 

 floor, which is on a level with the pens. The 

 rear, as far as was built last year, is 30 feet square, 

 G feet posts, with an alley through the centre, 4 feel 

 feet wide. There arc three pens on a side, 10 by 13, 

 and each pen will accommodate 7 large hogs, or 8 

 middling sized ones while fattening. (We shall 

 continue the pens hy building another, 30 feet square, 

 so that there will be 6 pens on each side of the oUcy; 

 or the building for the hogs will be 30 by CO.) 



Under the main building is a cellar, 20 by GO, and 

 8 feet deep; 10 feet from the east end is wolled out by 

 itself and no floor laid over it. Here isa boiler, mode 

 of sheet iron, not so thick ne boiler iron, but n me- 

 dium between that and slove pipe iron, six feet 

 long and 24 inches in diameter, with a safety valve, 

 &c., and capable of working about 45 pounds pres. 

 sure to the inch, though il is never worked over 18 — 

 set in an arch or furnace. The steam is carried 

 from the boiler to a scries of vats on the floor ad- 

 joining, conslrucled as follows : — The oulside is of 

 2 inch pine plank, 12 feet long in the clear, matched 

 and keyed together into one bin or vat, 3 feet deep 

 and 4 feel wide. Ills divided into four equal parts 

 by tight partitions of the same material ; so that 

 we have 4 vats, each 3 feel deep, 3 feet wide, and 

 4 feet long, holding about 7 barrels of liquid, or 22 

 bushels of vegetables. All the feed for our hogs is 

 cooked in these vats, by steam, and fed from thence 

 directly to them without handling after being once 

 put into the vat. The saving of labor is very great, as 

 well as the expense of cooking; for 100 bushels of 

 potatoes or apples can be cooked in 6 hours, by a boy 

 10 years old. I have repeatedly cooked 50 bushels 

 in 3 hours, and taken every thing cold. The vats 

 can be made full of pudding in much less time. 



The building is doubly boarded, and the floor over 

 the cellar is lined, and has scuUle.«, to enable us to 

 ventilate the cellar at pleasure. The hog pen is al. 

 so doubly boarded — the front fitted with swing doors 

 so that the hog can go in and out al pleasure, and 

 still keep the building sufficiently warm, A floor is 

 laid overhead, and thus gives us a good room for 

 storing soft corn in the fall. Ten feet of the further 

 end of the cellar is partitioned off for an apple cellar, 

 and is 10 feel deep. The apples arc put in shallow 

 bins, of which there are 30, which hold 8 bushels 

 each. — Thus, it will be perceived, the object has been 

 obtained. We have a place to keep our hogs and 

 their feed, whether green or dry, and prepare it, all 

 under the same roof. 



FEEDING HOGS, ETC. 



We took up our hogs from the stubble and or- 

 chard, the 21st September, and commenced feeding 

 with cooked apples and bran — 2 bushels of bran and 

 3 quarts of salt to 20 bushels of apples. After 

 the apples were gone, wo fed with pumpkins and po- 

 tatoes boiled with meal (corn and cob ground to. 

 gether.) Then with pudding fermented, 10 bushels 

 of meal to 6 barrels of water, and closed with four 

 weeks feeding boiled corn. Salt was used uniformly, 

 at the rate of two quarts to a vat, whether meal, 

 corn, or potatoes. The potatoes were boiled and 

 mashed in the same water, while hot, and meal mix- 

 ed with them. Our hogs thrive well, which satisfies 

 mctbal it is an error to suppose the water in which 

 ihe potatoes arc cooked, is injurious. The corn was 

 cooked by making the water boiling hot, then put in 

 15 bushels of corn and let it soak for at least 12 

 hours, then put on the steam. It requires about 12 

 hours to cook the corn after it has soaked, and 

 when you commence, the corn should only be cov. 

 ered with water. The hogs cat the boiled corn with 



al the mill, and the trouble of milling, vvbicn, to- 

 gether, is something of an item. The ectu. should 



be stiamcd till il turns rather brown, and loses its 

 white, parboiled appearance. Wo IKavc never fed 

 bogs any thing that has made 6h«m lay on fat equal 

 lo the boiled corn. We feed no water, as after re. 

 pcalSii trials the hogs would not drink il, tliaugh 

 none is ."fed with the corn except what the kernel has 

 imbibed in cookmg. Al least one.quarlcr is saved 

 by cooking, and then there is considerable gain ia 

 not feeding until after fermenlalion. 



Wo shut up our store hogs, feed them with boiled 

 potatoes and provender, and keep them in thrifty 

 condition till they are turned out to grass in th{^ 

 spring. We keep all our hogs, whether store or 

 fat, well littered with clean dry straw. 



Perhaps I liave been tedious. If so, my desire to 

 contribute my mile is the only excuse. 



Sincerely yours, T. C. PETERS. 



Darien, January S, 1841. 



p. s Will some of your chemical friends givo 



you a bill of such articles as a farmer would require 

 for a cheap Libratory ? 



T. C. Peters's Piggery. 

 Fig. 1. 



Wd' 



I n'' ^ 



+=1= 



re 



(I'ir. 



A 

 D 



2oJt 



~sjr 



E 



' iJJ E 



£i(« 



Fig. 1. Ground plan. 



A, B, Front, 60 by 20 ft.- the part B two story. 



P, P, &c., pens, 10 by 13, with alley between. 



D, kitchen; a, arch anil furnace; i, boiler; 1, sup- 

 ply barrel for boiler; 2, chimney, 8 inch stove pipo; 

 3, steam pipe; 4, safety valves d, drain, to, water 

 cistern, supplied from spring, and raised to vats, &c., 

 by pump; 5, stairs to cellar; 6, cellar door, — the 

 kitchen part is 5 feet below the floor; r, v, r, v, the 

 vats in which the cooking is done, and which are on 

 the same level with the pens, and from which the food 

 ia carried direct to the pens; s, stairs to second story, 

 which is a very useful store-room, ae well as die part 

 A; E, E, &c., door; y, platform over part of furnace 

 and boiler. 



FiR. 2. E, side view of pcr.s; 1, 1, 1, swine doors 

 with windows over — the windows are 6 lighted, 7 by 

 9 gloss, and are made to slide down when necessary. 



Darien, N. Y- T. C. PETERS. 



Pump logs, for conducting water, made of perishable 

 wood, may be preserved a long time under ground hy 

 , ,. . ,, , , ,. .surroundinn them with ashes or lime, and the joints 



great avidity, and digest it as well as the puddiny. ^^^^^^^ ^^ cemented with tor. Those always hlled 

 The saving in cooking the corn is, the toll aj'd waste ■^vith water will lust longar than if occasional ly emptjr 



