THE SOUTHE 



RN PLANTER. 



273 



RADICAL CURE FOR CORNS. 



In the number of L'Abeile Medicale of the 

 15th of April, M. C. Matton proposes a mode 

 of curing corns, without a resort to cutting 

 instruments. He advises that the feet be 

 soaked in water for a short time, and the most 

 projecting part of the corn be taken off with 

 a penknife, or with the fingers; a stick of ni- 

 trate of silver moistened at the free extremity 

 is then to be pressed slightly over the whole 

 surface of hardened cuticle, and even a little 

 beyond on the sound skin. The part to which 

 the caustic is applied, should then be well 

 dried and let alone for ten days. A very 

 slight and hardly perceptible vesication takes 

 place which, however, is soon absorbed. At 

 the end of eight or ten days, by making some 

 slight tractions with the fingers, or a pair of 

 dissecting forceps, from the circumference to 

 the centre of the eschar, we may remove, 

 without the slightest pain, the hardened epid- 

 ermis, so completely as to leave no trace be- 

 hind. M. Matton pledges himself that those 

 who try his plan will be certainly and radi- 

 cally cured.— South. Med. Journal. 



For the Southern Planter. 

 MACHINE BANDS. 



Mr. Editor, — As many valuable hints ap- 

 pear in the Planter there is one, though small, 

 ought to have a place in it. It is the leather- 

 ing of the whirl on a wheat thresher. It is 

 well known after it has been used some time 

 it becomes as sleek as a piece of polished 

 steel, and the belt has to be kept very tight to 

 prevent its slipping, (which is not always pre- 

 vented even with a tight belt.) If the whirl 

 is leathered it will prevent it. Many plans 

 have been tried, such as sewing, putting on 

 with screws, &c. to keep the leather on the 

 whirl, all of which parted, or did not answer 

 well. If any person wants a leathered whirl 

 let them apply to Mr. H. M. Smith, that well 

 known machinist, he will fix them one that 

 will last for years. Whoever tries it will 

 never be without leather on their whirl. I 

 speak from several years' experience. 



A Freind to Improvement. 



July 30, 1850. 



From the Ohio Cultivator. 



MILK CELLARS. 



Farmers about to build a dwelling should 

 know that, by carrying up a large flue (twelve 

 inches in diameter and circular is the best) in 

 the chimney-stack from the cellar, and having 

 a window or two opening to the north, or cold 

 side of the house, out of the cellar, they can 

 have as good a "milk room" under their house 



as could be had over a spring, that may be 

 perhaps two hundred yards or one-fourth of a 

 mile off"; which is so pleasant to go to in bad 

 weather, especially by tbe female portion of 

 the family. 



The floor should be flagged with stones, as 

 they can be kept sweeter and are colder than 

 either bricks or cement, which absorb "spilt 

 milk," and thus taint the atmosphere. The 

 walls and ceiling should be plastered, to faci- 

 litate whitewashing and cleansing. Nothing 

 but milk and cream should be kept in the 

 room, as a pure atmosphere for cream to rise 

 in is absolutely essential to the making of 

 sweet butter. 



What is needed to have a cool, sweet cellar, 

 is a current of air. which will be secured by 

 the aforesaid flue and the open windows— as 

 a strong current of air is at least ten degrees 

 colder than the same air at rest. 



Churning. — Farmers ought to know that 

 churning can be done with any good churn in. 

 five to fifteen minutes, as well in winter as 

 summer, by having the temperature of the 

 cream right — say sixty to sixty-two degrees. 

 The temperature of an ordinary sitting or liv- 

 ing room, in winter, to be comfortable, is sixty- 

 five to sixty eight degrees, and a closet open- 

 ing into such a room would be the best place 

 to keep the pot in the winter. In the summer 

 the cream can be readily reduced to the right 

 temperature, by breaking up clean ice and 

 putting it into the churn. 



A thermometer, which is necessary to regu- 

 late these matters, costs but one dollar; and 

 such an investment every farmer ought to 

 make, who has churning to do, and thus save 

 labor and time, which is money, and make 

 this much-dreaded part of the duties of far- 

 mers' wives and daughters much pleasanter 

 and easier — and for this I know they would 

 thank yourmodest correspondent, if they knew 

 him. 



THINNING FRUIT. 



Those cultivators who have not had much 

 experience in raising fruit, neglect to thin it; 

 consequently, their fruit is inferior, both in 

 size and quality, and the quantity no larger. 

 Owing to its inferiority, it sells at a much less 

 price than it would under judicious manage- 

 ment. 



One peach-grower informed us that he had 

 taken off two-thirds of his peaches, and as 

 they increased in size, and appeared too thick 

 on the trees, he said that he was sorry that he 

 had not taken off one half of the other third.* 

 One man complained to his neighbor, that a 

 certain variety of the peach which his friend 

 had advised him to cultivate was a poor bearer. 

 "Stop your complaint," was the reply, "until 

 you sell your fruit." He raised on one tree 

 three dozen of peaches, sold them at two dol- 

 lars per dozen, and was satisfied. 



In many cases it is necessary to thin fruit, 



