248 



THE SOUTHE 



RN PLANTER. 



plough ; planted peas, and got out the grass 

 from around the corn. 



The corn was never touched from that clay 

 until the fodder was pulled. The peas were 

 worked once with the hoe. I should have 

 ploughed them, but it was impossible to get a 

 plough in the row without injury to the corn. 



Sunday, 14th of June, there was a tremen- 

 dous fall of rain, accompanied with a good deal 

 of wind, which blew down the corn very much, 

 and ruined a great deal of the fodder. From 

 the time the corn was first worked to the pulling 

 of fodder, a vast difference could be seen between 

 the sub and unsubsoiled corn. Some five or six 

 gentlemen saw the corn, and marked the great 

 difference. That portion subsoiled, stood the 

 season well, always of a dark green, whilst the 

 unsubsoiled fired badly. Among the gentlemen 

 to see the corn, was the Rev. B. R. Duval. I 

 requested him to point out the first and last row 

 of the subsoiled corn. He did so immediately 

 to the very row, and seemed surprised that there 

 should be such a difference in favor of the sub- 

 soiled. 



Now for the result : 



The two acres subsoiled yielded 122 bushels 

 of bread corn and 3 bushels of refuse — making 

 62^ bushels per acre. 



The ten acres not subsoiled, yielded 275 

 bushels of bread corn and 12 bushels of refuse — 

 making, per acre, 28 bushels and nearly 3 pecks. 



The twelve acres of land were precisely alike, 

 a light sandy loam, and clay subsoil. The peas 

 have not as yet been cleaned out ; but they will 

 afford a fine yield, considering the work they 

 had and the thickness of the corn. Five stacks 

 of good blade fodder were obtained from the 

 twelve acres. 



Yours, T. E. Blunt. 



Shingleton, Sussex, Nov. 5, 1846. 



P. S. — I should like to know, through the 

 Planter, the yield of Captain Pegram's fifteen 

 acres. T. E. B. 



From the South Carolina Temperance Advocate. 



NUTRITIVE PROPERTIES OF PEAS AND 

 BEANS. 



Experience and observation induced us, long 

 since, to form a very favorable opinion of the 

 nourishing properties of peas and beans. The 

 hardy lumbermen of Maine, in laying in a stock 

 of provision for their winter support, while en- 

 gaged in cutting down the forest, never fail to 

 secure a large supply of these articles ; and we 

 have been repeatedly assured by men engaged 

 in that laborious business, that their ability to 

 labor was greater when their food consisted, in 

 a large degree, of peas and beans, seasoned with 

 fat pork, than when feeding on other substances. 



Oats and peas are known in some parts of 



our country, as forming the very best food for 

 hard working horses. And we have formed, 

 also, a favorable opinion of peas and beans for 

 fattening. We cannot, however, say that their 

 value is not greater for laboring than for fatten- 

 ing animals — as chemical analysis seems to in- 

 dicate — but we knoio that sheep have been fat- 

 tened rapidly on beans and peas meal, and we 

 have often seen hogs well fattened on meal of 

 oats and peas ground together, in the proportion 

 of one part peas to two of oats by measure ; 

 which would make the proportion by weight 

 about equal. We never heard any objection to 

 the quality of pork so made. 



But we think careful experiments are neces- 

 sary to show the relative value of peas, and 

 compared with other substances, (Indian corn, 

 for example,) in feeding different animals for 

 different purposes. If peas and beans are, as 

 contended by some chemists, better than corn 

 for the production of wool, let it be practically 

 demonstrated ; if com is better for making mut- 

 ton, let it be shown — let us have facts, and no 

 theories but what are passed on them. 



The value of peas and beans for human food 

 is strongly set forth in the following extracts, 

 which we take from an article by Dr. Buckland, 

 published in an English psper. He remarks' 

 that the seed of leguminous plants, (c especially 

 peas and beans, are loaded with the constituents 

 of muscle and bone ready prepared to form and 

 maintain the muscular fibre of the bod}' of ani- 

 mals." " Hence," he says, " the rapid restora- 

 tion of the shrunk muscle of the exhausted 

 post-horse by a good feed of oats and beans. 

 Hence the sturdy growth of the Scotch children 

 on oat cake and poridge, and of broth made of 

 the meal of parched or kiln dried peas; on this 

 a man can live, and do good work, for one and 

 a half pence a day; while the children of the 

 rich, who are pampered on the finest wheat 

 flour, (without the pollord or bran,) and on sago, 

 rice, butter and sugar, become fat and sleek, and 

 would often die, as sometimes they do, from 

 such non-nutritious food, but for the mixture of 

 milk and eggs they eat in cakes and puddings. 



"An old laborer at Atbridge complained to his 

 master, Mr. Symons, (who died in 1844,) that 

 laborers feeding now on potatoes could not do 

 so good a day's work as when he was j^oung, 

 and when they fed on peas. 1 Peas, sir,' said 

 he, 'stick to the ribs.' He uttered the very 

 truth of organic chemistry. 



{[ In beans we have vegetable 'caseine,' or 

 the peculiar element of cheese. What is more 

 restorative or more grateful to man, when fa- 

 tigued by labor or a long walk? As we heat 

 or toast it melts, and ere it reaches our mouth, 

 is drawn into strings of almost ready made fibre; 

 and who has ever dined so fully as not to have 

 room left for a little bit of cheese. - 



" What is so restorative as beans to the jaded 



