274 
NEW YORK AGRICULTURAL INSTITUTE.—MAKING CHEESE. 
and the bolsters of the wagon. One man can put 
a rigging of this kind together, and take it apart, 
and put it under shelter, instead of having to col¬ 
lect all the forces of a farm as is often the case 
with many lumbering things in use. 
Charles Starr,Jr. 
Mend ham, N. J., July, 1844. 
NEW YORK AGRICULTURAL INSTITUTE. 
The object of this Institute is to afford facilities 
to those desirous of entering upon a course of study 
reparatory to farming, the advantage of which 
as been made evident by the researches of a large 
number of scientific men and experienced agricul¬ 
turists. 
The necessity for an improved system of hus¬ 
bandry is apparent from the decreasing harvests of 
many parts of the sea-board States. The present 
reckless tillage of too many of our farmers, re¬ 
duces the finest lands to sterility by a succession of 
exhausting crops; and emigration is the conse¬ 
quence. These evils, unless speedily checked, will 
destroy our prosperity ; for the cultivation of grain 
is becoming unprofitable, and too great an impor¬ 
tation of food from the west would in a short time 
absorb the resources of the wealthiest eastern 
States. The only effectual remedy is the improve¬ 
ment of cultivation ; not a mere application of tons 
of manure, and shiploads of lime, per acre, hut 
their economical use. Common manuring has 
been practised from the remotest antiquity, and 
good crops have been obtained ; but it is the judi¬ 
cious addition of such substances as are necessary 
to the soil, in proper quantity , with a view of at¬ 
taining a definite purpose, that constitutes pro¬ 
fessional agriculture. 
To individuals, this system will prove a source 
of wealth, even on ordinary lands. Less capital 
is required to hold the same surface, because 
every acre yields a revenue ; two or three crops 
can be taken annually, where one is now scarce¬ 
ly attainable; the heavy expenses of manuring 
and keeping stock are reduced to a trifle ; and 
machines can be made to perform much of the 
work now in the hands of laborers, sustained at a 
heavy expense. In maintaining sheep and cattle, 
the use of food properly prepared and selected for 
its chemical value, will reduce the charges to the 
lowest point, while the development of the ani¬ 
mals is better secured. 
By requiring a preliminary course of studies, 
and introducing the exactness of science into agri¬ 
culture, it will rise to the dignity of' a profession, 
and be regarded as a suitable calling for persons of 
liberal education, instead of an obscure art. Num¬ 
bers of talented young men, who, after leaving 
college, see no other roads to distinction or wealth 
but medicine, engineering, law, or divinity, will 
direct their energies towards the improvement of 
farming; a change not less serviceable to the art 
than advantageous to themselves; whereby they 
exchange the uncertainty of competition in em¬ 
ployments already overstocked for the certainty of 
systematic agriculture. The studies of the insti¬ 
tute are agriculture, chemistry, analysis, and phys¬ 
iology ; and measures have been taken to intro¬ 
duce a course of instruction in agricultural me¬ 
chanics and rural architecture. These are distinct 
classes, so that students can attend any separately. 
In Agriculture will be taught all facts in chem¬ 
istry, geology, and botany, useful to the farmer— 
the drainage and preparation of soils—the collec¬ 
tion, storage, and preservation of provender and 
fruits—the feeding and improvement of stock— 
management ol orchards, vineyards, &c.—the prep¬ 
aration and economy of manures, both organic 
and mineral, with their action and causes of success 
or failure. In short, all the topics embraced in the 
courses given by Professors of Agriculture in Eu¬ 
ropean colleges, will be discussed. 
Chemistry, as an abstract science, is taught by 
Professor Draper in the University. 
Anatomy and Physiology by Professor Patti- 
son. This course is directed more especially to an 
examination of the structure and functions of the 
human body, and may be attended with great 
profit to the student. 
Analysis of Soils, the ashes of plants, and ma¬ 
nures, will be conducted by the students under the 
direction of the subscriber, with such assistance as 
may be required. 
The city of New York offers numerous advan¬ 
tages in carrying out the objects of the Institute— 
the facility of access—the high cultivation of many 
farms, nurseries, &c., in the vicinity—the conser¬ 
vatories and market gardens—the large collections 
of farming implements—the choice seeds obtain¬ 
able—the numerous artificial and mineral manures 
that can be examined—constitute it the best local¬ 
ity in the United States. Good board and lodging 
near the University can be had for from $2,50 to 
to $3,00 per week. 
The Institute is situated in the University ot 
New York. It opens the first Monday of Novem¬ 
ber, and continues in session until the 1st of March. 
This period has been chosen for the acccommoda- 
tion of those engaged in farming. Fees for the 
course on Agriculture, $20; for Analysis, $30 ; for 
both, $40. The courses on Agriculture and Anal¬ 
ysis are conducted by 
D. P. Gardner, M. D., 
Formerly Prof, of Chemistry, dfC., in Hampden, 
Sidney College, Va. 
For further information address, post-paid, Dr. 
Gardner, 412 Fourth street, New York. 
MAKING CHEESE. 
On a farm capable of supporting twelve cows, 
two cheeses of about 10 lbs. each may daily be 
made, in the months of May, June, and July. The 
evening’s milk is kept untouched till the next 
morning, when the cream is taken off and put to 
warm in a brass kettle, heated in order to bring it 
to the temperature of new milk from the cow. 
The cows being milked early in the morning, the 
morning’s new milk and the night’s milk prepared 
as above,, are put into a large tub together, with 
the cream. Then a portion of rennet, which has 
been soaked in water milk-warm the evening be¬ 
fore, and sufficient to coagulate the milk, is put into 
the tub, after which it is covered up warm and left 
to stand about half an hour, or till coagulated, at 
