THE SOUTHERN CULTIVATOR. 
155 
layers, will be to use a pump or elevater, with a 
hose attached, to spread the liquor over the heap. 
In such case, let one stir, another pump, and a 
third manage the hose. Only be careful what- 
ever method you pursue, to wet the several lay- 
ers thoroughly in all theirparts. When finished, 
cover the heap with the settlings in the bottom 
of the vat, or with any thing else at hand — 
common earth will answer. 
6. If the heap consists of straw, weeds, and 
die like, it will require wetting every fourth 
day. If you have used much peat, muck, or 
earth, with the straw, water once a week. To 
water the heap, make holes with an iron bar or 
other instrument in the top of it, from eight to 
twelve inches apart, and extending downward 
about to the middle; then stir the liquid in the 
vat, and pour it in the holes until the whole mass 
is saturated; finally, close the holes. At every 
watering make new holes. 
Give the heap three waterings when made of 
straw, and it will be fit for use in 15 days from 
the time of laying it up; when much mud or 
muck has been added, thirty days. 
When it is desired to manufac'.ure this kind 
of manure in places where barn -yard liquid can 
not be readily obtained, river, spring, or pond 
water will answer the same purpose for wetting 
the heaps as the barn-yard liquid, by increasing 
in a small proportion the ingredients for the 
mixture, as given in section 3, and adding them 
to it. 
Bommer’s Manure. — The agent of Mr. 
Bommer was here a few days ago, and had a 
heap constructed in Mr. Russell’s vegetable gar- 
den. The materials are now rotted, and Mr. 
Russell invites planters who may feel any curi- 
osity on the subject, to call and examine for 
themselves. 
We expressed the fear some weeks ago, that 
the process would create a stench so oiensive 
as to produce sickness. Mr. R., however, as- 
sures us that this is not the case ; that he super- 
intended this, and assisted oftentimes, and that 
there was not a more strong or offensive odor 
than is experienced by being near an ordinary 
manure heap, — The offensive odor, he says, is 
prevented by the materials used with the water, 
lime ashes, &c. 
Without being sanguine in our expectations 
that this system of making manure will prove to 
be of great benefit in the bouth, we think, nev- 
ertheless, that it has sufficient testimony in its 
favor to render it worthy of investigation on the 
part of planters. As the right for a liundred 
acres costs but ten dollars, it would be well for 
a few neighbors in different places to unite in 
purchasing the said right and thus try the expe- 
riment, at a trifling expense to each. And if, 
after a fair trial, it proves to be what its propri- 
etor claims for it, they can then try it on a larg- 
er scale with greater confidence, and it it should 
prove a humbug, they will have the satisfaction 
of knowing that they did not pay very dear for 
their experience.— 
Turning Cattle into Fields. — The prac- 
tice of turning cattle into fields after the crop 
has been gathered, is considered by many plant- 
ers as so injurious to the land, that they will 
not even allow cross-fences, for fear of being 
tempted to do so. That the tramping of stock 
on some lands is injurious, there can be no 
doubt ; but we think it is far from being an uni- 
versal rule. Stiff lands are, of course, rendered 
more stifi and tenacious by the hoofs of stock, 
but what is injurious to such lands is often 
decidedly beneficial to loose, porous soils ; and 
we think this is one of those cases. One of the 
very best planters we know in the up-country, 
never permits his stock to run in his fields, and 
we have no doubt but that his practice is cor- 
rect, for he plants stiff land ; while, on the other 
hand, we know another who plants light, porous 
lands in the low-country, who gives his stock 
the run of his fields, to improve his land by 
tramping, as well as to improve them. Our ob- 
ject in mentioning these opposite practices, by 
excellent planters, is to show the importance of 
studying the character of the soil we cultivate, 
before adopting what may have proved a most 
successful practice t n the part of others. It is 
true, with regard to this particular practice, 
there is another point to be considered, whether 
the gleaning off of all the vegetable matter from 
fields, does not exhaust the soil more than is re- 
paid by the feeding of the stock in this way. — 
We have heard many intelligent planters con- 
tend that it does, and it does not become us to 
say that such is not the case. But we think it 
wmuld require very few loads of manure to 
make up all that a hundred head of cattle 
would glean out of a field, unless the vegetable 
matter was turned under in a green state, which 
no planter, with a full cotton crop, can find time 
to do. And if the stock are penned at night on 
dry straw and leaves, after running in the fields 
during the day, the planter ivill have far more 
than enough to re-pay what they have taken 
from his fields, besides what he will gain by the 
improved condition of his stock. — Planter. 
THE TOMATO. 
We often hear it said, that a relish for this 
vegetable is an acquired one; scarcely any body 
at first, liking it, but eventually every one be- 
coming fond of it — if not prepared in every way, 
at least when prepared in some way or another; 
or it may hap, raw, without any preparation at 
all. It has, indeed, within a few years come 
into very general use, and is considered a parti- 
cularly healthy article. It delights in rich 
ground, and is an abundant bearer. No farm- 
er’s or cotter’s garden should be without it. His 
family, if like the wuiter of this, will soon want 
their tomatoes — once — twice — three times a day 
— morning, noon and evening! A nice way to 
keep the plant erect, and the fruit from the 
ground, is to drive down four stakes, so as to 
make a square of, .say two feet each way, around 
the plant, and then wrap three or four wisps of 
straw or matting at suitable distances around 
the stakes. These will keep the vines from 
falling, and expose the fruit nicely to the sun 
for ripening. They will bear till frost. 
I have already said I am a great lover of to- 
matoes; and as this is their season — and as 
housekeepers, as well as their lords, have been 
invited to throw in their mite to make the Cabi- 
net useful — which, by the way, I take pleasure 
in looking over — I thought I would cull some 
receipts from my book. Do with them as you 
like. Though they may have been published 
before, they may, perhaps, again be worth their 
room. Susanna P. 
Newcastle, Del. 
Farmers' Cabinet. 
Tomatoes instead of Cucumbers. — Treat them 
much as you would cucumbers. Peal and slice 
them: season with plenty of salt; pepper and 
vinegar to your taste. 
Tomato Catsup. — To half a peck of pealed 
tomatoes, put four table-spoonfullsof good salt, 
four do. black pepper, half do. allspice, three do. 
mustard, and eight red peppers, all ground fine, 
and simmered slowly with the tomatoes in sharp 
vinegar, for three or four hours. Use as much 
vinegar as to leave half a gallon of liquor when 
the process is over. Strain through a sieve, bot- 
tle and seal from the air. It may be used in a 
fortnight, but improves by age, and will keep 
for years. 
Steioed Tomatoes. — Peal, slice and stew them 
slowly. When done, season them, thicken a 
little, and put in a small lump of butter, and eat 
them as you would apple sauce. If you have 
them thus prepared, with good roast beef, pro- 
perly manufactured — sweet potatoes, and lima 
beans — and President Tyler should pop in upon 
you, unexpectedly to dine, you need wish no- 
thing better; you’ll find them first rate. 
Tomatoes with Beef -steak. — Cut them in two, 
lay the flesh side upon the gridiron, over pretty 
hot coals, for a few minutes, turn them, season 
them well with pepper and salt, and when done, 
dress them with butter, or eat them with gravy, 
as suits you best. 
Tomato Preserves. — Prepare a syrup by clari- 
fying sugar, melted over a slow fire with a little 
water, boiling it till no scum appears. Take 
the tomatoes when quite green, peal them, and 
put them in cold syrup, with one orange sliced 
to every two pounds of your fruit: take pound 
for pound of sugar; simmer them for two or 
three hours over a slow fire. When a superior 
article is wished, add fresh lemons sliced, and 
boil with the tomatoes a few peach leaves, and 
powdered ginger in bags. Tomatoes, even when 
ripe, make a fine preserve, treated as above; but 
unless great care is used in the process, they 
will fall to pieces. 
Tomato Tart . — Roll out your dough very 
thin, and place it on the plate in which you in- 
tend baking your tart, and slice your tomatoes 
very thin; spread them over the dough also very 
thinly, lake about two table spoonfulls of brown 
sugar, and one of ground cinnamon bark, spread 
the two over the tomatoes, bake it well, and you 
have a delightful tart. 
Pickled Tomatoes. — Place your tomatoes in 
layers, in a pickling jar with garlic or shred 
onions, mustard seed, horse raddish, red pepper, 
spices, &c., as wanted, until the jar is filled.— 
A little salt must also be added, as the layers are 
put in. When the jar is filled, pour over the 
tomatoes good cold cider vinegar, till all are co- 
vered, then close up tight for use. 
Tomato Omelet. — Slice and stew your toma- 
toes. Beat up half a dozen fresh eggs, the yolk 
and white separate; when well beaten mix them 
with the tomato — put them in a pan and fiy 
them, and you will have a fine omelet. 
Tomatoes for Winter . — They may be preserv- 
ed for winter use, by placing them in layers 
with salt, in jars or tight boxes. When wanted 
they must be soaked in water, as you soak cu- 
cumbers preserved in the same way. Some 
steam the tomatoes till well cooked, then spread 
the mass on plates, or other smooth surfaces, 
and dry them fully, when they can be put in 
bags and kept in a dry place. 
Some are fond of them raw — eating them as 
we eat an apple. 
RYE FOR SOILING. 
Crops for soiling during the early spring 
months, before grass is advanced; in the drought 
of summer, when it has become parched up; 
and late again in autumn, after it is injured by 
frosts, are beginning to be thought of as of more 
consequence than formerly, and considerable 
attention is at length directed to their cultiva- 
tion. For green food in the spring, we know of 
nothing that comes forward so early as rye, and 
till it begins to head, there are few grasses more 
nutritious, especially for milch cows. It is im- 
portant therefore, that still greater attention 
should be paid to the cultivation of this grain, 
for pasture or soiling. From the 1st to I5th of 
October is the best time to sow rye in the lati- 
tude of 40? and farther north, and we trust that 
every farmer will prepare at least a few acres 
for the early feeding of his stock. As soon as 
the mild weather of spring opens, cattle are 
sure to hanker for green food, and this is the 
time, if it be withheld from them, that they seem 
to suffer most for the want of it, and thrive the 
least. A dry gravelly soil suits it best ; but it 
also flourishes in thin sandy soils, and on stiff 
clay, when these lands are in good heart. For 
soiling, an extra quantity of seed should be 
sown, so as to ensure its coming up thick and 
covering the ground well. One and a half to 
two bushels per acre is better than less ; and on 
stifl! clay soils, where all the seed is not likely 
to take, three bushels is still better. But above 
all, get it in early, so that it may have a good 
growth before winter approaches ; it will then 
start much quicker in the spring, and make a 
thicker and more rapid growth. 
N. Y. American Agriculturalist. 
Do not neglect to save the best and earliest 
specimens of your crops for next year’s seed. 
