342 



MOORE'S RURAL NEW-YORKER: AN" AGRICULTURAL AND FAMILY NEWSPAPER. 



OCT. 23. 



CHEESE-MAKING -PRXPABIHO BBKUET. 



As our experience has been with s email dairy, 

 we write especially Id reference to that large class 

 of farmers who keep hot few cows. First rate 

 cheese can be made from » f«w cows, bnt It Is at- 

 tended with more labor, fn proportion to the 

 amount made, than in a large dairy, inasmuch as 

 the curd has to be made every morning and placed 

 aside until sufficient is obtained to make a good- 

 sized cheese. 



In the manufacture of cheese I would orge the 

 absolute necessity of having the room and every 

 utensil kept perfectly sweet and clean. Next to 

 this in importance is keeping the milk sweet II 

 the milk or curd becomes sonr or begins to fermenl 

 before putting it into the press, the cheese will be 

 "huffy," and Tcry likely strong. 



The milk, after it has been a! rained into the tub, 

 should be warmed to a proper temperature — which 

 is about 00° Fab , or nearly as warm as when taken 

 from the cow— by adding a portion of heated milk. 

 In cold weather the temperature should be raised a 

 few degrees higher. It is a fault to make the milk 

 too warm, because it causes the cheese to get htird. 

 The rennet fa then added, the milk well stirred, and 

 aftci-wtirds lei alone till the curd is well come. — 

 The uaautlty of rennet depends upon its quality 

 as well as upon the quality of the milk and the 

 temperature the latter has obtained, and it is con- 

 sequently difficult to determine the exact amount. 

 The richer the milk is in cream and cheese, the 

 greater must be the quantity of rennet, therefore 

 more ia required lu summer than in winter; the 

 warmer the milk the less rennet is necessary. Ex- 

 perience is the only guide in this operation. 



The time nsce«sary to produce perfect coagula- 

 tion is from thirty to sixty minutes, and better ex- 

 ceed sixty minutes, than to get in too much ren- 

 net. Hut if it require a much longer time, or does 

 not coagulate at all, the temperature of the milk 

 should be raised a few more degrees and more 

 rennet must be added and continued until it is as- 

 certained how much is necessary. It is much bet- 

 ter to take too little than too much rennet, and 

 should the milk not cord within a proper time, it 

 requires only a weak addition of rennet to effect 

 a perfect coagulation. As a general thing, the 

 longer it is in coming, the tenderer and sweeter 

 will be the curd. 

 When the curd ia formed sufficiently,— which may 

 be known by Its breaking clean with the linger, or 

 by placing a wooden trowel upon the surface of 

 the milk, and ir at its removal it leaves a distinct. 

 hollow mark it is a sign of perfect coagulation,— 

 it is then broken up quite line, either by hand or a 

 curd breaker, made for the purpose, which cuts it 

 into very small pieces. After this it is allowed to 

 stand and settle. The whey ia then drawn off and 

 pasaed through a sieve to remove any curd there 

 may bo in it. The curd is then placed in a strong 

 cloth, and well pressed, to remove the wbey. It is 

 then pnt in a cool place and the operation re- 

 peated till there is curd enough to make a cheese 

 of the desired size. When the right quanlily is 

 obtained, the curd is nil broken up very fine ia 

 water, heated sufficiently to make the curd quite 

 warm, when ready for the press.* When the scald- 

 ing is completed drain off the water as dry as pos- 

 sible, and at this time it ia highly necessary to 

 keep the curd broken tip fine bo as the better to 

 mingle with the salt Care should be taken not to 

 mash the curd ao violently at any time as to start 

 the white whey, as that detracts from the richness 

 of the cheese at once. 



When the curd has drained sufficiently, add salt 

 at the rate of one pound for every twenty-seven of 

 dryourd. After the salt baa been thoroughly in- 

 corporated, a Btralner sufficiently large to cover 

 the whole cheese is placed in the hoop, and into 

 this atrainer the curd ia put The pressure should 

 be but moderate at first, increa3ing gradually for 

 two or three boors; the cheese is then taken from 

 the press, turned over and a dry cloth put around 

 ft Place it again in the press and submit to a 

 powerful pressure for thirty-six hours, turning once 

 or twice and applying fresh cloths. To protect 

 them from the flies, give them a covering of cottou 

 cloth dipped in melted butter and afterwards thor- 

 oughly groased. They should be turned every day, 

 and the mould, if any. rubbed off, occasionally ap- 

 plying a little more grease until the surface be- 

 comes smooth, when turning once in two or three 

 days will do. 



: Rl-MiJ 



— Out practice is to allow 

 the calf to stand too or three hours after sucking 

 before being killed. The rennet is carefully re- 

 moved, the curd taken out and the skin turned 

 wrong eldo out; the specks of dirt removed by 

 picking from the skin and curd, but by no means 

 rvui tht ikm, as that removes a portion of the gas- 

 trio juice whioh is the only active principle of any 

 value contained In the rennet, and the slightest 

 rinsing is an injury. The curd is then put back 

 into the skin together with one pint of good fine 

 salt The whole Is then placed in a cloth sack and 

 tied up and hung op in a cool dry place till wanted 



When wanted for use, put the rsDnet into a ves 

 ael, add one gallon of water "milk-warm." soak 

 two or three days, strain off the liquor, add a? 

 much salt as will dissolve, put into a tight vessel 

 and keep In a cool place. This process must be 

 repeated once or twice before the whole strength 

 will be extracted. Plenty of salt should be used 

 throughout the whole process. Fbte, Ju. 



SWEET POTATOES. 



Ens. Rrim.-Uu «cm to me altogether too 

 ready to respond " ffiWle oirendm * to 

 "Reader" correspondent. u to what the Rcral is, 

 and ought to be, though rou ta adroitly shift off 

 the aio upon the rest ol us ■• readers,- as old Father 

 Adam did hia upon the wom»n who had been 

 given him. Now, for myself, for a longtime a care- 

 ful and much interested reader of your paper I 

 have no "fndf to find with the Rural. 1 8ee no * Qe 

 b» it, and shall not, therefore, cast about to find a 

 '• remedy." The " institution" may not be absolute- 



ly perfect. Nothing is in this fallen and damBged 

 world. But it seems good enough. Still, if you 

 think it can be improved a little in the way you 

 suggest, we "readers,'' I think, will not be found 

 backward in giving you the results of oor experi- 

 ments and observations. I herewith give yon mine 

 with Sweet Potatoes. 



I have tried, during the last file years, three dif- 

 ferent methods of raising thia delicious vegetable, 

 which, by the way, 1 believe can be had in perfec- 

 tion in many parte of our Northern States, where 

 the people who have never made the trial, would 

 as soon think they could raise oranges. 



the first of these methods is, I suppose, the com- 

 mon one, viz., to obtain slips, as they are pulled 

 from the unlifted seed potato in the hotbed, and 

 plant them out in high ridges, or hills, about the 

 time of planting corn. I have in this way, in rich, 

 well worked ground, obtained every year for the 

 last four, what I have regarded as amply remuner- 

 ative for the care and labor bestowed. 



The second method is to take off the Blips two or 

 three weeks earlier, and plant them in another hot- 

 bed or cold frame, that they may become well 

 rooted and strong. I this year bad very fine plants 

 in this way, with abundance of root?, ready to go 

 right along with a vigorous growth as soon as put 

 into the open ground. But mark the remit, — a 

 gruU number of small potatoes. 



The tlard method, which, judging from the expe> 

 rience of a single year, the present, ia by far the 

 beat of all, is to raise your own plants at home, in 

 your onn hot- bed, and be ready as soon as they are 

 large enough, and the danger of frost Is over, and 

 there is a fair prospect of a shower at hand, to take 

 op the seed potato from its ted, and cut out a 

 tie of the old potato with each shoot, so as no 

 fnjure the fibrous roots, and immediately plant 

 in the prepared hills. Of courseyou will uot get half 

 as many plants from the same quantity of seed in 

 this way, as by the other method ol taking off slips, 

 and leaving the old potato to send up a new crop. 

 Rut if the object is to get fine, large, end early 

 ripened potatoes, rather than plants, I feel confident 

 great advantage will be found in the method 

 least Euch has been my experience 

 his year — the crop raised In this way the present 

 .eason, being the largest and finest I have ever 

 een. Will some others take note of this, and try 

 he same thing next year, and communicate the 

 esult? h. 



MOON THEORIES-POTATO EXPERIMENTS. 



Messrs Eds.:— Having noticed an inquiry in the 

 RrRAL of October 2d, in regard to the planting of 

 eds by the moon, I would like to stale what my 

 experience teaches me. I think it does make a 

 difference at what lime aeeda are planted in the 

 tance,peas, cucumbers, and all things 

 growing above ground, if planted in the new moon, 

 thrifty and blossom full, but will not 

 yield so well as if planted in the old moon; or last 

 quarter. 



My observations and experience brings me to 



the conclusion that all things growing above the 



should be planted in the last quarter of 



n; and all things growing in the ground, 



during the first quarter, or full moou. Now, Mr. 



Editor, you seem to think it nil moonshine, and 



nothing else. We won't wait to draw "cobble 



lor Spiritualism to evolve anymore 



truth," but if you will juHt try the experiment next 



spring, by planting one row of peas and one hill 



Lcumbers (or more) in the new moon, and theu 



plant one row of peas and one hill of cucumbers 



the last quarter of the moon, by close obaerva- 



n I think you will become convinced that there 



something more than moonshine about the moon. 



I sow and plant all seeds by the changes of the 



oon, and hardly ever fail to excel my neighors as 



quality and quantity. 



I promised you, Inst spring, to give the results 



an experiment in planting potatoes with one 



eye in a hill, but I shall fail to do so, as the season 



is been very bad for experimenting on potatoes 



■ other crops. I planted my potatoes June 7th, 



158, one eye in a hill, and I can now dig from two 



six good large eating potatoes from a hill. 



I noticed an inquiry in the Rural a short time 



;o, in regard to the best way of burying potatoea 



will here state my plan, which has always proved 



i be good and eafe. Dig a round hole, in 



dry ground, about six inches deep, and large 



igh round to hold from JO to SO bushels when 



heaped up — cover with dry straw four inches 



thick, then cover with dirt five inches deep, 



afterwards pnt on another layer of 



inches thick, and finally 



with dirt, which will carry them through 







i hauled off on the 

 D. B. Paine. 





WATER PIPE. 



article by H. J. F., of Palmyra, in 

 the Rcral of the 2d inst, that, so far as my ex- 

 perience goes, is calculated to mislead the public, 

 i the error is unintentional, yet it might 

 dangerous, notwithstanding. 

 lot used the cement pipe, but having oc- 

 put down about one hundred and thirty 

 [Deduct this spring, I took some pains to 

 tho matter, ao that I might get it as 

 cheap as possible, and have it durable and efficient 

 My lead pipe, which was seven-eighths inch, I found 

 small, as it choked or filled up, and I could not 

 water enough through it with the head of 

 nt ten feet, to keep it dear. A less bore than 

 inch and a half, I consider too small for a long 

 distance. I applied to persons who had been in 

 the habit of making 



laid down I 



sand would ( 



pipe, and their 

 le bushel of ce- 

 The lime alone 



material 

 r lime, to the 



the banks of the ditch would 

 per bushel, or fifty cents per rod, the 

 :.i:t about six cents more, so that at 

 the lowest figure, the material would cost at least 

 58 cents per rod. The estimate for the labor was 

 U cents per rod more, so that I could not make 

 my pipe cost less than 70 cents per rod. But I got 

 an estimate for the tile also, for the same bore, (lj 

 Inch,} to put inside of the cemeut I fonnd the 

 tile would cost fourteen dollars per 1,000, delivered. 



which would be nearly one and a half cents per 

 piece, making au additional cost of nearly or quite 

 20 cents per rod. so that my pipe with the tile laid 

 iu cement would cost me not far from 90 cents per 

 rod. I fall agree with BL J. F. as to the propriety 

 of using the tile with the cement But the price 

 was too high unless I could do no better. 



My attention was next called to the water pipe 

 made by Hobdib ft Co., and advertised in the 

 Rcbal. After a careful examination I determined 

 to try it, and ordered and laid down about 2,000 

 feet It has been In operation over four months, 

 and is now delivering about seven gallons per 

 minute. Some 1,000 feet are under a pressure of 

 from three to Beven feet I am satisfied with the 

 pipe, both as to cheapness and efficiency, and shall 

 lay down about 1,400 feet more next spring. If 

 well laid, I believe it will last for a generation at 

 least,— at any rate I would prefer taking my 

 chances with the wood, against the common ce- 

 ment pipe at the same price. 



I think EL J. F. must have made a mistake in 

 hia figures, and would like to see a bill of items 

 before I can be satisfied that he is right 



It is not my purpose to enter Into any contro- 

 versy on the 6ubject, as Messrs. Hobbib ft Co. are 

 abundantly able to defend their own pipe; but it 

 ia important that the public should not be misled 

 upon a subject of ao much general interest 



POTATOES. DIGGING AND STORING. 



We used to think before the rot became bo 

 prevalent among potatoes that they were safer in 

 the ground than in the cellar, at least nntll frost 

 severe enough to freeze the ground came upon 

 them. Have we aDy good reason to change this 

 opinion, even now? Early digging has been advo- 

 cated as a means of saving potatoes beginning to 

 rot, but our own experience in the practice, has 

 only seemed to change the place of rotting fr 

 the ground to wherever the dry potatoes w 

 placed, giving ua the trouble of digging when 

 other work was pressing, picking up, and sorliug, 

 perhaps several times, to save no more potatoes in 

 should had they remained under- 



CONDENSED COKRESNHIIEXCE. 



the Rural, 



sheep, and several 



I would say a word about mine. 



I have lately seen in 



sur friend Bcrbjtt's 



previously, so I thought 



inter from 



seventy-live to one hundred— feed some straw and 

 good hay, and when I think they need grain to 

 keep them right, I feed about one peck of oats 

 daily, to eighty sheep, from the first of January to 

 the Bnt of March, then add a little more and give 

 it twice a day. My sheep are all young— from one 

 up to three years old— with the exception of my 

 stock back, which is four years old. His first 

 fleece gave eight pounds; second fleece ten pounds 

 and six ounces; third fleece thirteen pounds and 

 ;rth fleece fourteen pounds and 





Last ',\ 



i flu 



entire flock and did not do so well. I hove four- 

 teen other backs, from one to two years old, that 

 I think will come up to the old one. My entire 

 flock gave me five pounds and live ounces per 

 head. I have been told by others four or four and 

 one-half was a good average.— Wy. Aybbb} Ha- 

 vana, Sdiuulcr Co., X K, 1858. 



ground until 



If early digging would ha 1 

 rot, would not pulling the t 

 Some experiments seem to 



The best substitute for i 

 cellar, is a pit large enou 

 fifty bushels, dug in dry, b: 

 potatoes in dry, cover over 

 of straw, and add dirt as i 



any effect d 



g tt.? 



begin to die from dis- 

 ; in the ground, those 

 , aud those which a 

 II as though placed 



cool, dry, froBt-pic 

 ;h to contain forty 

 ndy ground. Put i 

 rith boardB and plenty 

 protect from 



, giving a heavy coating before winter fully 



GARGET. 



I havh been much troubled with garget Gen- 

 erally it has appeared in only one division of the 

 udder, causing the milk to be lumpy and stringy 

 for s day or two, and then pass away, very Likely 

 soon recur again and again in the same cow. F 

 two summers past, on the first appearance of garget 

 symptoms, before I could perceive that the milk 

 was affected, I have bathed the affected part with 

 genuine tanner's oil, which is made from the liver 

 of the codfish,— not the costly article sold by 

 gists under that name, but none the less cod liver 

 oil. Since using the remedy, nothing but the pre- 

 monitory symptoms of garget have appeared. 

 Cod liver oil is valuable to the farmer in many 

 other cases, combined with tar and spirits of tur- 

 pentine, it is excellent for castrated lambs— for 

 sheep bitten by dogs in warm weather — for flesh 

 wonada in horses or cattle— and a little of the oil 

 rubbed about the under jaw of the horse i 

 time will exempt him from the torture of gai 

 for aome hours. If the weather ia dusty tl 

 may be rubbed on the harness adjacent to hie 

 in preference to putting it on the hair. p, 



GROWING MILLET, INQUIRIES. 



Eds. Rural:— Ab it is a rainy day, I willendtavor 

 to give you my one season's experience in millet 

 The latter part of last June we prepared about one 

 acre and a quarter for the Bead. The piece was 

 nearly equally divided into a dry sandy loam and 

 a vegetable mould— on the up-Iand we drew ten 

 loads of coarse manure, and turned it under, there 







i part, 1 





ly, at least the millet was neatly as good under 

 trees as anywhere. Now for the result. On 

 low land (which was well uuderdrained) we 

 palled a pretty good crop of wild mustard— much 

 more than we bargained for, and no millet— on the 

 op-land we drew off a load of millet and pigeon 

 grass, the preponderance being in favor of the 

 pigeon grass. Now for the point. Being a novice 

 the matter we wiah to know whether we man- 

 id right, or not, and who has raised a good crop 

 millet? and how it was done? Since oura was 

 harvested, a gentleman from N. J. Informed me 

 that millet almost invariably proved a failure there 

 and they bad given up raising it n. 



A Cheap and Good Board Fe.ncf- — In situations 

 posed to high winds, board fences, as usually 

 often swayed from their erect po- 

 rn We noticed recently a road-side fem;e not 

 open to this objection, and at the same time a cheap 

 The posts are 6 feet in 

 length, 6 inches eqaare at the but and 2 by 5 inches 

 the top. The boards are It feet long — the low- 

 ! S Inches wide, and nailed on 10 inches above 

 b level of the ground. The second ia about 5 

 inches wide, with -f inches space below, the third 

 and fourth 3 inches wide and 11 inches thick, the 

 latter nailed even with the top of the post, and the 

 whole capped with an inch board 5 inches wide. — 

 A good furrow is turned up at the foot of the fence 

 outside and another away from It, leaving a ditch in- 

 towhlchany unruly 



ugh to jump c 



lumber and taboi 



jr. Anyone cancakulate 

 c cording to the price of 



r locality.— B , AVw York. 



Rbubdt foe Blood Spavin.— In the 

 Rural of the 2d inst, P. H. wishes to know if there 

 is a remedy for a blood spavin. I have cured a 

 blood spavin of three years standing on a horse lo 

 years old— also one on a three year old colt, the 

 latter so complete that my neighbor, who knew 

 which leg it wa3 on cannot discover anyeignaor 

 scars. My remedy is this:— 2 oz. tincture myrrh; 

 2 oz. gum camphor; 2 oz. oil origanum; 2oz. spir- 

 its of turpentine; 2 oz. vitriol; 2 oz. spirits harts- 

 horn or good alcohol; 2 oz. spike. Pat up in 

 a junk bottle and keep corked tight The older it 

 gets tho better. Apply with a sponge to the part 

 affected (as it will take the hair and skin off) once 

 a day for six days, then wash it clean with Castile 

 soap and rain water, afterwards apply again, mis- 

 sing one day, washing it the day you do not apply 

 the remedy, until the puff begins to go down, then 

 apply sweet oil to keep it soft; if this does not 

 effect a cure repeat the process.— R. G. Benton, 

 I'nh„ey, Steuben Co, N. 1", 1838. 



Sorghum, will c 

 "Little Yates," 



. tbe 



ig Btenben and Schuyler 

 counties, we will show bim good thrifty Sugar 

 Cane — some of the seed nearly ripe, planted in 

 June, too, I have a Email quantity, a neighbor 

 near by has half au acre. The angar and syrup 

 will probably lie aeefl after we get things r^ady lo 

 make It— I* W, Sherwood. 



INQUIRIES AND ANSWERS. 



Tahaeac Posts— Time of Cutting. &c— Will 

 some of your readers have the goodness to inform 

 me, from actual experience, what length of Hme 

 tamarac posts will last in the ground for a board 

 fence, soy from i to C inches through, and whether 

 it makes any difference which end is pu 

 ground. Also, if thece is one time bet 

 another for cutting them. The swamps b 



Inml ftfisfito. 



Pares Pla>so; Fatoi Buildings,— Id order to 

 obtain for publication in the Rural, a series of the 

 beat plans of Farm Houses and Bains, we last 



winter offered the following premiums: 





i get a 



— Iu response to the above offers, we received 

 quite a number of BQpej lor plan* and descriptions 

 of the kindB of Farm Buildings njnied, from vari- 

 ous sections of the country; and, though no time 

 for so doing was specified, we Intended t 

 had the premiums awarded, and at least e 

 tbepiize plans published, during the past en 

 But we found it a my difficult l 

 competent Committee together long enough t 

 examine and decide upon the respective merits 

 of the plans submitted— and finally concluded to 

 defer the awards nuti! fall, and to commence pub- 

 lishing the designs with our new volume, in Janu- 

 ary next. The plans are now in the hands of the 

 Committee, and when their report is received, the 

 premiums will be awarded and paid as originally 

 offered. We trust that this explanation as to the 

 unintentional delay, will be satisfactory to com- 



i.cir,., 



nd others interested— while all o 



:d that the designs will be a valuable 



B feature ofVolumeTenof the Rural. 



Subsoil Plow for Ditching. — I observed a year 

 rtWOainoe in the Rural New-Yorker, a brief 

 j of a plow constructed on purpose for loosen 



ag the soil in the bottom of ditcheB, I 

 he use of the pick, a 

 ahoveling-o 



think i' 

 stated that this plow was made somewhere i 



manufacturer's nai 

 ny other readers, be Rlad to know of 

 information. Cannot s 



of the HrjRAL in Ontario 



I could i i> 

 furnish it?- 



Wine Making.— \ 

 liquor of any kind?— J. W.' Ontario, / 



Mesbhs. Eds.: — I hereby send you 

 mena of the wine grape, a young vln 

 scription of our way of making tho v 

 been a matter of wonder to some of tl 

 the Rural as to how a gallon of wine 



Of c 



inform ua h< 



i be made 





t, but then we have made 

 cle which hag beeu universally pronounced 

 in this way. We take a gallon of grapes, (a < 

 cloth ia first put id aa a strainer,) and put tb 

 a cheese hoop which has previously been bored 

 pretty full of holes. We thus press 

 and add water enough to make a gallon, after 

 which wo add three pounds of sugar. After the 

 wine is made wo put in the barrel leaving out t 

 bung and let it work and rnn over till it works 

 self clear. We then draw off carefully and the 

 wine ia ready for us?. No alcohol is used, nothing 

 but sugar.— J. C. Iuluoun, Btamnilie, C. W., 1858. 

 Remarks. — The letter above will (loin part at 

 an answer to our correspondent J. W., as showing 



wine. The grapes for wine should be well ripened, 

 After the bunches are picked remove all unripe 

 and unsound berrice, mash the fruit, press out the 

 juice, put it in a barrel, (filling to within an inch 

 or two of the top,) and allow it to ferment until 

 yoa perceive that this process is about over, which 

 will be in something like ten days ; then fill, bung 

 tight and place in the cellar. Pure vine is the fer- 

 mented juice of tho grape without mixture. A good 

 wine grape will make wine without sugar, if prop- 

 erly ripened. No sugar is used in making the best 

 Catawba wine at Cincinnati, but in the inferior wine, 

 made from unripe, refuse fruit, sugar is freely need. 

 A grape to make good wine, should be rich in 

 sugar, and of course must be well ripened. Ama- 

 teur wine-makers produce a kind of cordial, which 

 they call wine by way of compliment, which they 

 make of the juice of the fruit one gallon, water 

 gallons, and from two to four 

 pounds of sugar to every gallon of the liquid. — 

 Where sufficient sugar ia used liquor ia unnecea- 

 sary, as the fermentation of the sugar produces 

 alcohol. Personsmaking a small quantity of wine 

 trait very easily in a barrel, and press 

 in a cheese press, and where this is net convenient 

 lever press can be constructed in a few minutes, 

 r heavy weights may be used for pressing out the 

 ice. In a future number w£ jay give the prac- 

 ce of the beat wine-makers in detail. 



More Short-horns for Western 

 —We leant that Jas. O. Sheldon, of Geneva, has 

 recently purchased of Mr. Tiiobnb, of Datohess 

 Co., some of his choicest animals — aa good and 

 well bred as any Short-horns. The purchase in- 

 cludes the folio wiog superior animals:—" The Duke 

 of Gloster," (11332,) bred by Earl Ducie; got by 

 Grand Duke (I02S4,)— dam Duchess 69th. " Duch- 

 ess 0-ilb," bred by Tnoa. Batks, Esq., Kirklcaving- 

 ton, got by 2d Duke of Oxford, 

 Duchess 55th, "Duchess ti . 

 Morris ft Beoab, In England; got by the Duke of 

 Gloster. (11382)— dam, Duchess 6Gtb. " 2nd Duch- 

 ess of Thorndale/' bred by Sah'l Thorns, Esq.; 

 got by Yonni; Bukio, (I2I2H)— dam. Duchess (M'ta. 

 "Oxford (2otb),-' bred by Col. i. E, Morris; got by 

 Marquis of Carraba*, (HTSfl— r?am, Oxford 6tb— 

 "Oxford (— )," bred by Co). Morris; pot by Romeo 

 (13619)— dam, Oxford 5th. " Oxford (— )," bred by 

 the late K. J. Bkcar;' got by Marquis of Cftrrabas 

 [U769)— dun, Oxford imb. "Oxford (—)," bred 

 by Col Morris; got by the Duke of Gloster (11882) 

 —dam, Oxford 17th. "Duke of Oxford," bred by 

 Sam'l Tdorne, Esq., got by Second Grand Duke 

 (12ncil— dam, Oxford 20th." 



— H. Mokdoff A Son, of Union, ia this County, 

 have just purchased of Mr. Thorns the superior 

 yeaiiiog Short-horn bull "Prince of Oxford."— 

 Also an imported South-down ram and ewe. We 

 congratulate the parties interested upon these vain- 

 able accessions to their Hue herds. 



N. Y. State Fur.— Receipts, A- —The receipts 

 at the Fair are larger than wc anticipated, con- 

 sidering the very unfavorable weather— the total 

 being $10,815 SI. The annexed table gives the 

 receipts and estimated attendance at each Fair for 

 fourteen years. Tho admission fee was 12; cents 

 previous to 1S53 — when it was changed to SS 

 cents, which rate has been retained. The estimate 

 of attendance at each Fair ia eight to a doUar 

 when tho admission was 12} cents, and four when 

 it was increased to 2.'i cents— adding :;,000 for 



that the Fair held in Rochester was much more 

 numerously attended than any other, and that the 

 receipts were greater than any ether at which the 

 price of admission was the same: 



Though the weather proved unfavorable, the e 



hibltion v 



t depart- 

 rons. In Live 

 e,) Implements, 



and creditable i 

 ments, and the attendance i 

 Stock, (especially cattle and ! 

 Fruits, and Domestic I 

 was equal to that of some County Fair?, and ahows 

 what the people of a few towns can accomplish by 

 making a little effort. If Town and Union Ag. 

 Societies were organized, and rightly managed, all 

 over the State and Union, the cause of Rural Im- 

 provement would be greatly advanced, annually; 

 while the County and State Societies would be still 

 more useful and prosperous. Success, therefore, 

 to the Town and Union Societies and their Fairs ! 



Pair PB8HICM3 — We made arrangements 

 j, and fully Intended to publish this week, 

 list of the principal premiums awarded 

 ent State Fair; but the copy kindly for- 

 warded by Mr. Secretary Johnson, on Saturday 

 , was careleesly placed in the wrong drawer ot 

 post-office, and did not reach ua until too late 

 —while closing this number for the press. This is 

 vexatious, after the pains we had taken li 

 the premises — yet we slncerelj 

 contemporary who retained the c 



: that the 





i liken; 



Salb op ATRaaiBHS.— Mr. E. P- Prentice, of 

 Albany, has recently sold nearly the whole of hia 

 herd of Ayrshire cattle to Mr. Wu. Bibmh, of 

 Springfield, Mass. The sale included twelve cows 

 and heifers of Mr. P.'e owd breeding, and the bull 

 Blossom" bred by Messrs. Bcngerford 4 Brodib, 

 of Jefferayn county. 



