THE SOUTHERN PLANTER. 



203 



ago, and which can now be read with benefit 

 by many. — JVler. Journal. 



" Dr. Moore, of Maryland, who has written a 

 treaiise on agriculture, asserts, that agriculture 

 is more followed and less understood, than any 

 other mechanical branch in the United States. 

 He says, if ground is cultivated in a proper 

 manner, every person may plant two hills of 

 corn for one he does now, on the same ground — 

 and the corn will be equally as good, which is 

 a double crop. He further says the general 

 average depth of corn ground as broken up and 

 planted is about three and a half or four inches, 

 and that one week's hot sun after the ground 

 becomes droughty, will dry the ground and 

 scorch the corn so as to stop its growl h. But 

 to plough up your ground eight inches deep, 

 your corn will stand growing a three weeks 

 drought, and if you plough twelve or fourteen 

 inches deep, it will grow every day during a 

 six or seven weeks drought. 



"I have made an experiment, and I think with 

 success, and have saved a large portion of the 

 labor of deep ploughing, and gained some of its 

 advantages. I break up and sirikeout my corn 

 ground in the old usual way — the furrow I plant 

 in, I run a single coulier ten or twelve inches 

 deep in the centre of the furrow, and plant on 

 that mark. When my corn is up, I run a bar- 

 shear once round in each corn row, and make 

 my coulter-plough follow in the same furrow as 

 deep as formerly. Thus every corn row has 

 three coulter furrows, fourteen or fifteen inches 

 deep around the whole. 



" The Doctor asserts, that corn roots run no 

 deeper than you break and cultivate the erround 

 and th ; s gives pasture for the roots. With this 

 small addition of labor in a corn crop, such a 

 dry summer as last was, this plant will give a 

 third, fourth or fifth more corn. Attention al- 

 ways ought to be paid in laying by corn the 

 last ploughing, never to plough every row, but 

 every other one, throughout the field in dry wea- 

 ther, then turn and plough up those left. But 

 do not act the fool, and cut all the roots the 

 same day, and stop the growth of your corn, 

 as there is no doubt, but, one hundred thousand 

 barrels of corn are destroyed every season by 

 ploughing every row." 



SMUT. 



It is astonishing how slowly the most valua- 

 ble discoveries in agriculture make their way 

 amongst the great mass of the farming commu- 

 nity. We have heard great complaints this 

 year of smutty wheat. W 7 hy should the farmer 

 permit his hopes as well as his grain to be 

 blighted by this pestilential fungus, when there 

 is a preventive so sure and so well established 



as the use of brine and lime? For the twen- 

 tieth lime we repeat, that numberless experi- 

 ments, reported upon the most unquestionable 

 authority, establish the fact, that if you will 

 soak your seed wheat in a strong brine, and 

 then, having spread it upon your barn floor, sift 

 over it about one-twelfth of its bulk of freshly 

 slacked lime, raking it in well, your crop will 

 be freed from even the semblance of smut. 



RECIPES. 



A ladjr whose culinary abilities are well known 

 to all her friends, has sent us the following 

 recipes : 



TURTLE SOUP AND CALF HEAD SOUP. 



Your turtle must be cleaned and prepared for 

 the soup the day before you make it. Let the 

 meat lie in weak salt water all night ; early in 

 the morning put in on the fire, about two gallons 

 of water to a moderate sized turtle. Let it boil 

 steadily but very slowly about four hours Then 

 put tw r o potatoes, two small onions, one tmrnp 

 and one carrot, all cut up very small, (the.se 

 should be put in a cloth,) and let them boil until 

 you put in the thickening. A tea-spoonful of 

 cloves and as much ground black pepper, if not 

 strong, a small table-spoonful, A tea-spoonful 

 cayenne pepper, a table-spoonful of salt and 'he 

 same of sweet marjoram, summer savory and 

 thyme. If this is not enough to your taste, add 

 more, two middle sized nutmegs. Boil all 

 these until 1 he soup is reduced one-half; ihen 

 take out the cloth of vegetables and the turtle, 

 and pick the latter clean, cut it into pieces large 

 enough to eat with your soup, and return it to 

 the pot, and afterwards mix three or four table- 

 spoonfuls of browned flour, with half a pound of 

 butter; add this to the soup— let this be very 

 smooth, or your soup will be covered with small 

 black floating pirncles. Put two table-spoon- 

 fuls of catsup and one-half a pint of white wine, 

 These last must be to your taste. 



Make calf head soup exactly in the same 

 way; this quantity of seasoning will serve for 

 a large calf's head: the brains must be lied up 

 in a cloth and boiled in the soup, but not added 

 until just before the last boil, before seasoning. 



In making turtle soup the lower shell should 

 be boiled with the soup. For calf head or tur- 

 tle soup either, if the latter has no eggs, boil 

 the yolks of two hen's egcs very hard, mash 

 them wiih a silver spoon in a little water, add 

 flour sufficient 10 form a stiff paste; roll it the 

 size of marbles, add them before the last boil ; 

 do not allow them to be in moro than five mi- 

 nutes before going to the table. 



With either soup have always forcemeat 

 balls; to make which take a pound and a half 



