o. ;;. 



AND GARDENEll'S JOURNAL. 



2.> 



The British t'oin I.nws. 



The N. Y. i:mancipntor of Doc. S4, contnine eomc 

 Itciing coinuunts on tbc remarks of our correspon- 

 nt, S. W., ill the D.'C. i\o. i.f llie Former. The 

 hlor JisEcntj from ibe opinion of S. W., however, 

 iL wo hnvc no right to e.xpcct thai England will eo 

 Ddify her corn laws as to mlmit the bread e'.uHa ol 

 is country on pnyinent of a duty of 20 per cent, 

 n the contrary, he thinks that if proper mcasnrea 

 e taken, this modificution can be effected; and to 

 is end he makes the following siiggcetion: — 



" Wo propose that there should be Anti-Corn Law 

 cietics formed in New York, Troy, Rochester, 

 utTnlo, Cleveland, &.f. The declared object of these 

 cietics ehnll be, to obtain, by lawful and paeilic 



fians, the reiieal or niodilicotion of all laws, usages 

 d regulations of foreign nations, which hinder the 

 mission of any American products upon as favora- 

 terms as tlic products of such countries are adniit- 

 nto the Unitoa Suites. The principal means to 

 relied on, are the collection and dillusipn of etn'.is. 

 :al and other information among the people by 

 of correspondence, afjents, public meetings, 

 berative conventions, the publication of a monthly 

 1, &-e. 'I'hey should also endeavor to engage the 

 ■ration of our government, 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 ibe great agri- 

 tural interests of the country, we most sincerely 

 sh ;hat such a modification of the British Corn 

 >ws could be effected; but we cannot bring our 

 nds to view the subject in th: same light as our 

 w York friend; nor can we think that, in the pre. 

 t state of affairs, any material good would result 

 m carrying out his suggestions. 

 We like the remarks of the American Cilken on 

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

 )ur Wheat Growing interests." 



and boiler, as all tlic cooking is done on the 

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

 rear, as far as was built la."! year, is 30 feet square, 

 G feci posts, with an alley through tho centre, 4 feet 

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

 and each pen will accommodate 7 largo hogs, or 8 

 middling sized ones while fattening. (Wc shall 

 continue the pens by building another, 30 feet square, 

 60 that there will be (> pena on each side of the alley; 

 or the building for the hcge will be 30 by GO.) 



Under the main building is a cellar, 20 by 60, and 

 8 feet deep; 10 feet from the cast end is walled out by 

 itself and no floor laid over it. Here is a boiler, made 

 of sheet iron, not so thick us boiler iron, but a me- 

 dium between that and stove 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 tlic inch, though it is never worked over 18 — 

 set ill an arch or furnace. The steam is carried 

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

 joining, constructed as follows : — The outside 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 feet wide. It is divided into four equal parts 

 by tight partitions of the same material ; so that 

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

 1 4 feet long, holding about 7 barrels of liquid, or 22 

 bushels of vegetables. All #ie feed for our hogs is 

 oked ill 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 bo 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 scuttles, to enable us to 

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

 so doubly boarded — the front fitted with swing doors 

 that the hog can go in and out at pleasure, and 

 fliciently warm, A floor is 



at tho mill, and the trouble of milling, which, to. 

 gcthcr, is something of an item. Tho corn should 

 be steamed till it turns rather brown, and loses its 

 white, parboiled appearance. Wc have never fed 

 hogs any thing that has made them lay on fat cipial 

 to the boiled corn. We feed no water, as after ro. 

 pcated trials the hogs would not drink it, though 

 none is fed with the corn except what the kernel has 

 imbibed in cooking. At least oncquarter is saved 

 by cooking, and then there is considerable gain in 

 not feeding until after fermentation. 



Wc shut up our store hogs, feed Ihcm with boiled 

 potatoes and provender, and keep them in thrifty 

 condition till they are turned out to grass in tlio 

 spring. We keep all our hogs, whether store or 

 fat, well littered with clean dry straw. 



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

 contribute my mite is the only excuse. 



Sincerely yours. T. C. PETERS. 



Daricn, January 8, 1841. 



p. s Will some of your chemical friends givo 



you a bill of such articles as a farmer would require 

 for a cheap Labratory ? 



T. C. Peters's Piggerj'. 

 Fig. 1. 



FARM TRANSACT IONS. 



Piggery and PorkMakiug. 



Messrs. Editoks — Under the above title, I pro. 



se, from time to time, to give you some of our 



perienee in farming. If others will do the same, I giiH keep the buildin 



will be but a few months before your journal will laid overhead, and thus gives us a good room for 



come one of the most valuable in the Union. Let us 

 ve facts. Let farmers state their operations for 

 B year — pointing out what their own experience 

 s formed defective, — and we shall have a mass of 

 cts before us to serve as beacons in our onward 

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

 dollar which would otlicrwiae bo lost in unsuccess. 

 1 experiments. 



THE PIGGERY. 



In constructing a piggery, I went upon the prin. 

 pie that a judicious outlay of capital upon a farm 

 necessary buildings or other improvements, iiicroa. 

 in a much greater ratio than the interest — the 

 oduetiveness of the capital already invested. And 

 io, that to farm profitably there must ge a regular 

 stem in the management of every branch of your 

 .siness. Thus there should be a place for your 

 irscs and carriages, harness, grain and hay, all under 

 e roof if possible ; and in like manner for all 

 ur other kinds of stock, and in particular, a place 

 here you can keep your swine, fi-om the pig to the 

 irkcr, and a'.l their feed convenient to your hand, 

 aving a place for every thing, it is easy to keep ev. 

 y thing in its place ; and thereby gain greatly in 

 e saving of time in carrying on business. 

 The piggery is designed for fattening from 50 to 

 pigs annually, and the fixtures have been made 

 th that reference* By the annexed plan, you will 

 Tccive thai it has a front CO by 20 feet. The first 

 ) teet having 13 feet posts, the olheis only 7. The 

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

 ken for a boiling room, or rallicr for a furnace 



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 feet 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. Wc have a place to keep our hogs and 

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

 under Ike same roof. 



FEEDING IIOGS, ETC. 



We took up our hogs from the stubble and or. 

 chard, the 91sl Scptcniber, 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 v/ere gone, we fed with pumpkins and po- 

 tatoes boiled with nual (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 wore boiled and 

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

 ed with them. Our hogs thrive well, which satisfies 

 me that it is an error to suppose the water iu which 

 the potatoes are 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 

 hen you commence, tho corn should only be cov. 





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, kitchon; «, arch and furnace; i, boiler; 1, sup- 

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

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



stern, linppli-ed 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, r, r, r, the 

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

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

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

 which ie a very useful store-room, es well as the port 

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

 and boiler. 



Fig. 2. E, side view of pens; 1, 1, 1, swing doors 

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

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

 Darion, iV. F" T. C. PETERS. 



I'tlCli V JU ijoijimuiiuf, tii^ liuiii aiiuuiu .jiiiv ui. v-u.. i rUIlipi g , n ' r 



, , . n.i , . ., 1 •, J -.1 wood, may be preserved a long time under ground by 



red with water. The hogs eat the boded corn with ^^^^^.^^..'jg ^^l,^ .^^i, „,bea or lime, and the joints 

 great avidity, and digest it as well as the pudding, j g|,ould bo oomented with tar. Those always filled 

 The saving in cooUing tho corn is, the toll and waste I w-ith water will laet linger than if occasionally empty. 



