238 
SOUTHERN CULTIVATOR. 
SAW GINS, &c. 
Editors Southern Cultivator — On page 183, our 
mutual friend, R, C., calls for information on the Saw 
Gin. I have tested upwards of a few and am wi ling tc 
give my say so. A few years since 1 bought what I sup- 
posed to be the best stand for fine cotton*, E. Carm & Co. 
So slow that I had either to add to gin house, cotton pens, 
or to get another. Bought Taylor’s stand, of Columbus, 
Ga.; I was afraid it would burn up my gin house, such a 
rattling thing, such cotton, rat-gnawing looking thing, 
I could get nothing rare for it, agent could not, money 
safe. I threw it aside and got Huves’, of Clinton, Miss ; 
I ginned six bales per day. Commission Merchants said 
it was as good as Carm cotton and sold as well. Messrs. 
Gullett, Gladney & Co., knew of my experimenting ; I 
bought a stand of theirs, put it up and that day I left for 
New Orleans, took samples of both stands, from the same 
field, the same day’s ginning, and in forty hours had them 
on the sales table for examination. My Commission 
Merchant pronounced one sample, or half of it, better 
than the other, and said if an early picking of cotton, 
when cotton would rule fair, that the diflference from gin- 
ning would be largely over it. 
I have now a new stand, on the cylinder principle, and 
expect another for trial, sent to me. I have never tried 
one, never saw but one run, and ‘I am free to say, the day 
is not far distant when the Cylinder stands must drive all 
others out of use. The Gullett stand can be bought and 
worn out before this day may come. Of it, I can say it is 
an improvement; I, of course, judge from the one presented 
to me, and from the report of my Commission Merchant, 
Mr. Carroll, of the house of Carroll, Hoy & Co., a better 
Merchant, in my humble opinion, not living in New Or- 
leans ; and, I y the way, a gentleman, a broker, I think, 
was present and aided him in judging thereof I said to 
Mr. C,, I was very anxious to have the fairest and most 
critical examination. I was present and think a half an 
hour at least was devoted to the examination. 
The rapidity of ginning depends upon speed. 1 did 
then turn out some five bales and think on clean cotton, well 
prepared for ginning, that I can turn out 8 bales per day, 
each bale weighing four hundred pounds — of course I give 
motion, 
I have been minute in detail, that friend C. could fully 
appreciate, and, by the way, glad of the chance to take a 
broad sweep at that Taylor stand, some $200 worse than 
thrown away. Never before or since did I see such a 
rattling affair nor a worse sample. 
Yours with respect, 
M. W. Philips. 
Edwards, Miss., June, 1859. 
HANCOCK COUNTY FARMING. 
Editors Southern Cultivator— In the July number 
of your best of Agricultural papers, the Southern Cultiva- 
tor, I find a communication from Lexington, Ga., signed 
F. J. R., calling on the farmers of Hancock County to 
give to the public, through your monthly, our plan or 
mode of opperation, in bringing about “such astonishing 
results” in the production of Corn and Cotton. David 
Dickson, Col. Lewis and myself are particularly called 
on. 
I will answer for myself. I am a very poor farmer; 
there are, perhaps, fifty farmers in Hancock county that 
make more corn and cotton, per hand, than I do. 
In my annual publications I have never claimed to 
have made more than my neighbors The sole object of 
those annual statements, were intended to get farmers to 
keep an account of farming profits, or, at least, to give 
their farms credit for alt that they were entitled to, feeling 
assured, if they would do so, that farmers would not be 
such grumblers as they are found to be, and would fee^ 
assured that the farm was the surest road to wealth, hap- 
piness and independence. 
If any one will take the trouble to examine my reports 
made for the last four years, they will find that my crops 
are not large, for the capital employed (not larger, perhaps, 
than a majority of farmers in any of the old settled coun- 
ties of Georgia) ; yet my net profits have been just what 
I have stated, and much less than a good number of farm- 
ers that I could name in Hancock. 
Mr. Dickson is regarded as one of our best farmers, 
making larger profits than I have published to the world, 
and, I hope, will give to the public his plan of opera- 
tions. In connection with him I would name Thomas J. 
Dickson, James M. Harris, T. J. Smith, Wm. B. Hunt, 
Joseph B. Gouder, W. W. Simpson, Thomas Whaley, B. 
T. Harris, J. S. Whitten, John W. Allen, James Bass, 
Geo. S. Rives, and could enumerate twenty more, as be- 
ing considered our best farmers. The most of these 
gentlemen reside on their farms, and could give F. J. R. 
the information sought in his communication. 
Yours, &c., Thos. M. Turner. 
Sparta, July, 1859. 
SPARKIilNG OR CHAMPAGNE WINE. 
TRANSLATED FOR THE “CULTIVATOR,” FROM THE FRENCH 
OF BATILLIAT, BY V. LATASTE. 
Sparkling or Champagne Wine is best made from 
black grapes. These are gathered in the morning while 
yet wet with dew ; none others should be used save those 
that are thoroughly ripe and sound. Let them be subject- 
ed to the press and there remain till the running has 
nearly ceased, the pressure is then taken off, the mass cut 
up, re-assembled, and again put to the press, but at this 
time the pressing must be done quickly, so as not to allow 
the coloring matter sufficient time to stain or color the 
wine. The must, or new wine, is next conveyed to the 
caves or tubs. By continuing the pressing, a must slight- 
ly colored is obtained, which makes a lively, red, spark- 
ling, or common wine. The wine should remain in the 
vessels from twenty four to thirty hours, during which 
time it becomes clear: it is then, with great care, trans- 
ferred to a new cask and placed in a cool place, which 
will prevent the fermentation from being too active. The 
cask must be kept full to the top, so that all impurities 
may escape in the form of foam. When the wine is put 
into this second vessel it is customary to add to it one 
quart of the first quality of cognac brandy to each hun- 
dred quarts of wine 
When the fermentation has finally ceased the cask is to 
be filled and firmly stopped. 
From the 15th to the 30th of December, selecting a 
clear and dry time, the wine is to be drawn off and put 
into a new cask, which must previously have undergone 
the operation of smoking with sulphur* ; it is also at this 
time clarified, by using two and a half ounces of isin- 
glass to each two hundred bottles of wine, and afterwards 
allowed to repose for about one month. 
At the end of February it undergoes another clarification 
similar to the first ; then let it remain till the end of March, 
At that time it is again drawn off, and a syrup added 
made of ten pounds of rock candy, dissolved in white 
wine and pale brandy, to each two hundred bottles ; it is 
then to be bottled. Select the best of stopples— drive 
*The match used for this operation is made by passing 
strips of cotton rag, about one and a half inch in width, 
through melted sulphur ; when cold, it is ready for use. 
Put on the end of a hooked wire about one square of 
this ; light and insert at the bung hole and let it burn. 
