SOUTHERN CULTIVATOR. 
DOUBLE ACTING CHUSN-INQUIEY. 
Editor’s Southern Cult’ivator — I recollect of having 
seen, son\e years ago, in some newspaper an advertise- 
ment of a churn called, if I recollect right, “the double 
acting rotary churn,” in which butter could be churned 
from milk in from three to five minutes, I have sought 
for the advertisement in all the old and new papers I could 
find and have not found it. If you or any of your sub- 
scribers will inform me where and from whom suck a 
churn can be obtained I shall be greatly obliged. 
Yours truly, J, E, Spirlin. 
Blainsvilk, Ga., .May, 1855, 
DISEASE IN HOGS— WHAT IS THE REMEDY 1 
Editors Southern Cultivator — If you, or any of your 
numerous subscribers know anything that will prevent 
(for I believe to cure, after it has taken hold, is almost im- 
possible) a disease common among the hogs of this coun- 
try, I would be very glad to know it. 
In the summer of 1850, my shoats were attacked with 
something like the blind staggers, and a great many died. 
I cut their tails off and remarked them ; some few re- 
covered. Seeing they were affected similar to a calf I had 
some time previous, (said to be poisoned with a kind of 
barren whortleberry, which I cured with strong coffee,) I 
concluded to try the same remedy, and succeeded in cur- 
ing every one that I drenched with it ; some, however, 
died before I could apply the remedy. Perhaps this reme- 
dy may prove of benefit to the stock Mr. Andrews speaks 
of in your February number. 
Our hogs througjiout this region are similarly affected 
now, (as to the symptoms) from small pigs to the largest 
hogs, especially breeching sows, and pigs; bu^ the same 
remedy will not, answer. I drenched one some time since 
in three minutes after it was taken, and it, died almost 
instantly, which induced me to cut it -open, and I found’ 
its wind pipe and liglfts (or lungs) filled with a bloody 
froth ; also, its lighxs had two holes in them, and blood 
settled through them, and they were quite tender or putrid.,, 
This disease prevails to an alarming extent, as far^as I can 
hear from, in this country, • Out of some 70 pigs, I have 
only about 20 left, and I believe all of them have had it 
slightly. S. W. McGehee, 
Lchi, Ark., 1855. 
E^^In addition to the article in our last, on the same 
subject, we present the following, from the Baltimore 
Patriot : 
NUTRITIVE QUALITIES OF FOOD. 
At the present time of high prices of all kinds of hu- 
man food, it has been thought advisable to lay before the 
public, in a plain and comprehensive form, the compara- 
tive quantities of nutriment cofitained in the principal 
articles used as food< The analyses have beon obtained 
from the works of the. best arid most celebrated chemistg. 
It is proper to state that the articles were all reduced to a 
perfectly dry state by evaporating the water they contain- 
ed, and then subjecting thejfn to careful cliemiifai analysis. 
The following table, divided into three parts, animal food, 
vegetable food, and fruit, shows Uie quantity of nutritive 
matter and of water in each article, andjay^mparing one 
article with another, shows the comparativ^ value of each 
as food. But as all the elements of nutrition are not of the 
same value, it must not be inferred that an article that 
contains a large quantitity of starch for«example, is more 
nutritious than one that contains asnlhjl quantity of ani- 
mal fibrin and no starch. Both starch and Animal fibrin 
are elements of nutrition, but they are appropriated by the 
animal economy to very different purpos^, the former to 
the formation of fat and animal heat, and Ae'latter to the 
21^ 
I supply of all the tissues, bone, mu§cle, &c. The two ele- 
ments are required in very different proportions also, in 
forming food, and hence bread, (though “men cannot live 
upon bread alone,”) with its 15 lbs. of vegeto-anipial mat- 
ter, (gluten), and its 50 lbs. of starch and 35 lbs. of water, 
forms a composition of nutriment more nearly complete 
than any other substance. Starch is required in a much 
larger proportion than gluten, in vegetable nutriment, and 
it is furnished abundantly in all kinds of grain, beans hnd 
potatoes. If potatoes contained a small proportion of glu- 
ten, say 5' lbs. to the 100 lbs., then their nutritive proper- 
ty would compare with that of wheat flour in the proper- ■ 
tion of 22 1-2 to 90. That is, potatoes would be worth 
"just one-quarter as much by weight as wheat flour. But 
as they contain no gluten or caseine, and- very little al- 
bumen, consequently, little if any of the elements of pro- 
teine, a larger quantity of animal food of some kind is re- 
quired to be combined with them than with bread, in thcr 
formation of food : 
ANIMAL FOOD. 
100 lbs fresh beef contain 26 lbs. nut. matter, 74 lbs water 
“ “ Veal 
U 
25 
« 
75 
ii 
“ “ Mutton 
(( 
29 
71 
iC 
“ “ Pork 
ii 
24 “ 
76 
IC 
“ “ Fowls 
26 to 30“ 
70 to 
74 
“ Fish 
ii 
18 to 20“ 
80 to. 82. 
“ “ Milk 
il 
73^-, “ 
92A 
“ white of Egg 
ii 
14 “ 
86 
ii 
vegetable substances. 
• 
* 
100 lbs wheat flour contain 90 lbs nut. matter. 
, 10 lbs water. 
“ Corn meal 
91 
CC 
9 
CU- 
“ Rice 
ii 
86 
ii 
14 
ii 
' “ Barley meal 
ii 
88 
ii 
12 
it 
•“ Rye flour 
ii - 
79 
'v 
21 
CC 
“ Oatmeal 
ii 
. 74 . 
• 
26 
CC* 
“ Potatoes 
ii 
22>^ 
il * * 
77K 
Ci 
White beans* 
ii 
95. 
5 
Cl 
iii Carrots 
ii 
* 10 
if 
90 
ii 
P Turnips 
ii 
W 
4K . 
ii 
9dA 
CC- 
“ •Cabbage 
ii 
, VA 
ii 
92A 
cr 
“ Beets 
nc 
15 
ii 
85 
it 
« 
fruits. 
■ • 
100 lbs Strawberries 
contain 10 lbs. nut. matter, 90 lbs wat. 
“ Pears 
“ 
- 16 
it 
84 
“ 
“ Apples 
({ 
17 ♦ 
it 
• 
83 
It 
“ Cherries 
il 
25 
ii 
75 
It 
“ Plums ' 
tc 
29 
it 
■ 71 
ce- 
. “ Apricots 
“ 
•26 
ii 
74 
lt. 
“ Peafhes 
it 
‘ 20 
ii 
80 
tc 
“ Grapes 
Cl 
27 
it 
73 
tt 
“ Melons 
Cl 
3 
ii 
97 . 
It 
“ .Cucumbers . 
tc 
2A 
ii 
97>^ 
It 
N.B. It must be borne in mind that the animal substances 
were all clear of bone and fresh, theH'^etables fresh and de- 
prived of skins, &c., and the fruits. fresh and perfect. ‘ It 
will be perceived that Muttoji is the most nictritious, as it 
is acknowledged oh all hands to the most wholesome of' 
aU animal food ; that white beans are the most nutritious 
of all vegetable food, and plums are the most nutritious of 
all fruits; that fish is the least nutritious of solid animal 
food; turnips the least so. of all -vegetables, and cucumbers 
the least nutritious of all fruits. G. B. S. , 
5^^ Four articles that furnish nutriment to plants are 
supplied by the atmosphere, viz : Carbonic Acid, Oxygen,. 
.Nitrogen, and moisture ; the use of the earthy parts of the 
sdil^ikto furnish a'*’support and matrix for the plants^b- 
vegetate in, to administer the proper quantity of water, to 
promote the putrefaction of the putrescent matter, and to 
serve as a solvent to prepare the food properly qualified, 
for its reception by vegetables. 
