146 
CULTURE OF HEMP.—MANAGEMENT OF THE DAIRY. 
We quite agree with the respected writer of 
what follows, that we have little hope to learn 
anything valuable abroad upon the culture of hemp. 
Returning to the United States after a residence of 
nearly two years in Russia, we inspected the hemp 
plantations of the west, and became convinced that 
Kentucky was in advance of any part of Europe in 
its cultivation., though not in the preparation for 
market, as is evident by its selling for all sorts of 
prices here, from $60 to $190 per ton, while the 
Russia brings $200 to $210 per ton. We have not 
a doubt but that hemp can be as well prepared at 
the west for market as in Europe, and our country¬ 
men owe it to themselves to see well to this mat¬ 
ter. They may then become large exporters, and 
derive great wealth from its culture. By reference 
to remarks on our price current last month, it will 
be seen that Mr. Clay’s hemp sold for $ 190 per 
ton in Philadelphia, and was considered equal to 
the best European article. Our cotton-planters 
would think it very odd to be beaten in their market 
by the poor, ignorant natives of India; why then 
should a hemp-planter yield in skill to the serfs 
of Russia ? We hope it will not be so much longer. 
For the American Agriculturist. 
CULTURE OF HEMP. 
Prospect Hill, Ky., June 5th, 1843. 
If any improvement in raising hemp-seed should 
be made, (and I will take some pains to inquire of 
our best hemp-growers) I will communicate with 
ou on the subject, after our fall crops are secured, 
was amused in reading, recently, a document on 
the Russian mode of cultivating and water-rotting 
hemp, furnished from the navy department. It 
shows, I think, that we have little reason to hope 
for any useful information from that quarter (Russia) 
as to the culture of hemp. Take for instance the 
following: “ Hemp planted for seed” when ripe, 
“ should be pulled up by the roots, and be placed 
under & roof or in the shade, in an upright posi¬ 
tion.” 
“After the seed has been thrashed out, the 
branching stems may be exposed to air and mois¬ 
ture, by spreading them on the ground, for dew-rot¬ 
ting.” 
“ To produce a good crop of fibrous hemp, it 
should be sown in drills.” If sown by hand “ two 
bushels of seed should be used to the acre.” 
“ To obtain clean, strong, and fine hemp, it is of 
great importance that the male plants should be 
separated from the others, at a proper time. The 
only method by which this can be done is to pull 
up by the roots, at the proper time, every male 
E lant. The time for pulling the seed or female 
emp will occur several weeks after the male hemp 
has been disposed of as above. Pulling up by the 
roots is much to be preferred to cutting with any 
instrument. The crowns of the plants, thus gath¬ 
ered, should be laid together without regard to the 
equal lengths of the stems, but in gathering a hand¬ 
ful, or bundle of hemp, those of equal length should 
be selected as far as practicable.” 
But enough of this nonsense. If 1 were to pur¬ 
sue the Russian method of cultivating hemp as ex¬ 
plained in the article referred to, I am quite sure I 
could not manage one acre as easily as I manage 
five, according to our Kentucky plan. Besides, if 
we were to attempt to traverse our thickly-sown 
hemp to pull up the blossom hemp (about one 
half, instead of one eighth, as stated in the article 
above referred to), and to carry it out from among 
the seed hemp, the latter would be nearly all trod¬ 
den under foot. 
Very truly and sincerely your friend, 
A. Beatty. 
For the American Agriculturist 
MANAGEMENT OF THE DAIRY. 
1 Ill huswife, unskilful, to make her own cheese, 
Through trusting of others hath this for her fees ; 
Her milk-pan and cream-pot, so slabbered and sost, 
That butter is wanting, and cheese is half lost.” 
Tusser. 
Old Tusser knew well the art of dairying. In¬ 
telligence, care, and neatness in managing, are the 
great requisites he inculcates, and without each 
of these, it is impossible to succeed in producing 
good butter and cheese. Another remedy for a 
deficiency of either, he properly enough advises be 
applied to the dairy-maid, 
“ If cheese abide tugging, tug Cisley a crash, 
And if baies don’t mend Cisley, then shift her aside.” 
After providing a dairy-maid of the proper stand¬ 
ard, which, in all cases, ought to be found in the 
farmer’s better-half, the farmer must provide a 
good stock of cows, and see that they be well at¬ 
tended to. They must give good milk. There is 
almost as much difference in the milk of cows, as 
there is in wheat and chess. They must also be 
well fed. Rich food, and abundance of it, makes 
rich milk and in large quantities. The cows must 
have plenty of clean water; and they must at all 
times be well salted. They should be managed 
kindly, and milked quickly to induce them to yield 
all the milk; and the stripping should be all drawn, 
as the milk rapidly improves in quality toward the 
last. 
When strained for butter, the milk may be pla¬ 
ced m tin-pans or stone-jars, of any convenient 
depth. It is a mistaken notion that more cream 
will rise from a given quantity of milk in a shallow, 
than in a deep vessel. In many dairies, scalding 
the milk is practised. This produces a larger 
quantity of butter, and when fresh, is well flavored; 
but it soon becomes rancid. The cream should be 
kept in a clean, cool, well-ventilated place; a cel¬ 
lar or well-shaded, stone dairy-house, over a run¬ 
ning stream, is best in summer. In this, the 
churning should also be done, and the butter kept. 
Some churn all the milk. This gives a greater 
quantity of butter, but is attended with much more 
labor in churning. When, however, it is done by 
a little stream of water, or by goat, sheep, or dog 
power, it is of small consideration. Cold water 
should be added to the cream in warm weather 
and warm water in winter, so as ‘o bring the tern- 
