304: 
AMERICAN AGRICULTURIST. 
[October, 
York B^ive Stock Markets.— 
Beef Cattle have averaged 5,663 head per week, of 
lather poor grades, until the last two markets. The 
latest prices stand: good to extra, IQ^cOlSc per lb. 
estimated dressed weight; common to medium, 13Xc® 
ISlaC; poor to ordinary, 9c®12c... .Milch Cows have 
come in pretty freely, T29 per week. Prices are little 
changed, the best bringing $85®$100 ; and other grades, 
$35,'a)$75.. .. Veal Calves have been in higher supply, 
1,.567 (ler week. Prices for very good, 12c®13c per lb., 
live weiglit; others, according to quality, Sl^cfSllXc ■ • ■ ■ 
.Sheep and Lambs arrived very freely at first, and have 
averaged 21,332 per week. Prices range at 6Xc:®7Xc 
per lb., live weight; a few extras at 8c,®8Xc. Just now 
spring lambs sell at $4.23tS$6 each ...Live Hogs in just 
fair supply, now sell at 12o®13Xc. per lb., live weight. 
We iuvite Attcntiou to the large aud 
valuable List of Premiums, on page 300. Though the 
cost of paper, labor, etc., continues almost at the highest 
point yet reached, the liberal advertising enables the 
Publishers to set aside a considerable fund to distribute 
in Premiums. We are determined to make this Jour¬ 
nal unsurpassed and unsurpassable, in the amount of 
useful and reliable information it shall give, and of 
course desire to see its circulation extend to every house¬ 
hold. And while our friends have done, and continue to 
do good service in making the paper still more widely 
known, we hope the Premiums will lead many to in¬ 
creased exertions. Almost every one can do something 
in this way, and thus obtain a desired Premium article, 
for though our list of subscribers embraces nearly a 
Hundred Thousand names, there are still for every one 
of them, forty or fifty others who would doubtless be the 
gainers by receiving and perusing the Agriculturist 
regularly. It will be noticed also, that all new subscri¬ 
bers litis month, receive a borius of two months free. 
Money —“Julia,” Norwich, O. 
Man cannot make honey; no recipe for Virgin honey, or 
any other kind is any thing but a fraud; the article made 
is a fraud ; and the man who sells such a thing is a cheat. 
His “copy-right,” //he has one, covers the printed mat¬ 
ter which contains the instructions, etc., so that no one 
else can use the same printed title or matter. 
3>on’& 15 «y Cotton Cioods Now.— 
Not if it can possibly be avoided. People Inave been 
economizing for a long time in the purchase and use of 
cotton fabrics, on account of the scarcity and high price, 
but it is ejpedient to pinch along a few weeks or months 
more. These fabrics must fall In price ere long, and 
this will be hastened by a general abstinence from pur¬ 
chasing. The truth is, that with the present abundance 
and current price of cotton in the bale, manufacturers 
can make good profits, and yet furnish cotton goods for 
little more than half the prices they now receive. They 
are able to keep up prices because the demand is in ex¬ 
cess of the immediate supply. A few lieavy dealers are 
aiding the speculation. Let people generally cease to 
purchase, except in small and absolutely essential quan¬ 
tities, and the supply will soon over-reach the demand, 
and the speculators will be obliged to come down to 
fair and honest rates. 
W^ine Making’.—The best response we can 
make to inquiries upon this subject, is to give the process 
of Dr. J. B. Mottier of Cincinnati, Ohio, one of the most 
experienced and successful of American Wine Makers: 
“ In order to make good wine, it is necessary to have a 
good cellar, clean casks, press, etc. First of all, have 
your grapes well ripened ; gather them in dry weather, 
and pick out carefully all the unripe berries, and all the 
dried and damaged ones ; then mash and grind them with 
a mill, if you have a proper mill for the purpose. Be 
careful not to set your mill so close as to mash the seed, 
for they will give a bad taste to the wine. If you wish 
to have wine of a rose color, let the grapes remain in a 
large tub a few hours, before pressing. The longer 
time you leave the grapes without pressing, after they are 
mashed, the more color the wine will have. For pres¬ 
sing the grapes, any press will answer, provided it is 
kept clean and sweet. After you have collected the 
must in a clean tub from the press, have it transferred 
into the cask in the cellar. Fill the cask within ten 
inches of the bung; then place one end of a siphon, 
made for that purpose, in the bung, and fix it air light; 
the other end must be placed in a bucket containing cold 
■water. The gas then passes off from the cask without 
the air coming in contact with the wine, which would 
destroy that fine grape flavor, which makes our Catawba 
so celebrated. When properly m;ide, the must will 
undergo fermentation. Keep the end of the siphon that 
Is in the water full four inches deep, so as to exclude 
air from the wine. When it has fermented, which will 
be in fifteen days, fill the cask with the same kind of 
wine, and bung it loosely for one week ; then make it 
tight. Nothing more is needed till it is clear, which if 
all is right, will be in January or February next. Then, 
if perfectly clear, rack it off into another cask, and bung 
it up tightly till wanted. If the wine remains in the cask 
till fall—about November—it will improve by racking 
again. Be sure to always have sweet, clean casks. Do 
not burn too much brimstone in the cask. I have seen 
much wine injured by excessive use of brimstone— 
generally by new beginners. For my part I make little 
use of it. You c<an make different qualities of wine w ith 
the same grape, by separating the different runs of the 
same pressing. Tlie first run is the finest, if you want to 
make use of it the first season ; but it will not keep long 
without losing its fine qualities. To make good, sound 
wine, that will improve by age, the plan is to mix all up 
together. The very last run will make it rough, but it 
will have better body and better flavor when two or three 
years old, and will improve for a number of years. The 
first run will not be good after two or three years. I 
have fully tested the different ways of making and keep¬ 
ing wine these last twenty-five years.” 
Mow to Malcc t^ood Cider. — Good, 
sound, and ripe apples, washed clean, are the first and 
indispensable requisite. Specked and wormy apples, 
and those dropped from the trees before they are half 
ripe, and have become tough and insipid, or bitter, 
can never make good cider. Indeed, a few apples of 
this description in a bushel of good ones, will materially 
injure the good flavor of all the cider. Grind the apples 
to a fine pulp, without crushing the seed, which will im¬ 
part a bitter taste to the cider. The pomace should be 
kept in a large vat or tub, for at letist twenty-four hours 
before the juice is expressed. If the weather is so cool 
that fermentation will not start, it will bo better to allow 
the pomace to remain four or five days. If the pomace 
is pressed soon after the apples are ground, the juice will 
often be very insipid and light colored, and always des¬ 
titute of that excellent flavor and rich color which good 
cider possesses, when the pomace has lain a few days. 
In the usual way of fermenting, the cider after becoming 
perfect, soon becomes hard and contains more or less 
vinegar. This can be avoided by taking the same care 
with cider as witli wine. Procure a tin, glass, or india- 
rubber tube, and fit it closely in a hole bored through a 
bung, which perfectly fits the barrel. The bung being 
placed in the bung hole, the other end of the tube 
is placed below the surface of water contained in a cup 
or other convenient vessel. If all is tight, the gas liberated 
in fermentation will pass through the tube, and bubble 
up through the w ater, but no air can enter the barrel as 
long as the end of the tube is covered by the water. 
When bubbles cease to appear, the fermentation is com¬ 
plete, and the cider may then be racked off into clean 
barrels and bunged tight. The fermentation should go 
on slowly in a cool cellar. 
Al»oas4 oair Advertisejnents.— ISo’av 
far Endorsed. —Frequent explanations are required 
by new readers and new advertisers. Our general rule 
is, to exclude all parties whom we would not ourselves 
patronize if we chanced to want the things they adver¬ 
tise, and at the prices asked. Good references are 
required from advertisers unknown to the editors, per¬ 
sonally, or by their general reputation. If frequent com¬ 
plaints are received concerning parties we supposed to 
be reliable, we quietly refuse their advertisements there¬ 
after, preferring to err on the right side where our read¬ 
ers are concerned. We do not undertake to always judge 
for our readers, but aim to shut out from the advertising 
as well as the reading columns everything deceptive. 
Hence we exclude humbugs, patent medicines, and secret 
remedies even for animals, except in special cases 
where the composition is fully explained to us, and ap¬ 
proved. The above rules exclude'one-half to three- 
fourths of the best paying advertisements offered to us. 
We do not, however, endorse every thing advertised. 
Thus, for example, several well-known journals, of 
widely different character, advertise in these columns, 
as the Tribune, Times, Herald, etc. To exclude one 
and admit another, would be an expression of political 
opinion, w holly out of place in this journal. No one is 
in the dark in regard to such papers. This rule also ap¬ 
plies to various farm and household implements, fertili¬ 
zers, etc. The first question concerning any advertise¬ 
ment is, whether the advertiser will do what he prom¬ 
ises ; and second, is it of a deceptive character ? Good 
advertisers always like to know how large a circle of 
wide-a-wake enterprising readers they meet in this 
journal; hence we request every one ordering or sending 
for circulars, etc., to always state where an advertise¬ 
ment was seen. 
Tlie Sllinois State Fair, held at Chi¬ 
cago, Sept. 5th to 9th, was remarkable for the fine show 
of implements. In this, probably, it was never sur¬ 
passed by any fair in this country. The show of cattle 
and sheep is also represented as exceedingly fiiie. Most 
unfortunately, threatening rain one day, and a drenching 
Northeaster the next, made an end to comfort and profits. 
'S'lie New Fug-laud Agricultural 
Fair was held at Concord, N. H., the first w eek in 
September. The weather was fine, and the attendance 
consequently good. The show was very superior in 
cattle, horses, and sheep. The newspaper reports give 
the horse interest great prominence, but this department 
was no better sustained than the others we have named. 
Short Horns and Alderneys were present in good numbers, 
and of great excellence. Ayrshires were show n in fail 
numbers and of great excellence, but the show of Devons, 
though good, seem to indicate that the popularity of 
this excellent and beautiful breed is on the wane a little. 
New England must not neglect her Devon stock, or she 
w'ill lose the fame of her red cattle, both for working 
oxen and for beef. Besides these, the fine Dutch cattle 
of Mr. Chenery, and the Kerrys of several breeders, ex¬ 
cited deserved interest. Sheep were represented in great 
variety, and of good quality, and the various classes of 
fruits, fiowers, vegetables, and farm produce were well 
sustained. Discussions were held in the evenings at the 
City Hall, presided over by Dr. Loring, the President. 
I'lie New Fug'luud. Wool ^wrowers’ 
Association, held a meeting at Concord, N. H., at 
the time of the New England Fair, and propose to have 
a grand sliearing festival next spring. 
New York State Agricultural Fair. 
The Great Fair of the New-York State Agricultural 
Society was held near Utica, the second week in Sep¬ 
tember. The whole management was comfliendable so 
far as we observed, the grounds being large, dry, and 
well arranged, the builflings and tents commodious, and 
every thing was conducted with dignity, system and 
promptness. If in this the society is running in the ruts 
of old usage, we hope she may never run out of them. 
The show was on the whole one of great excellence, 
the principal features being: an unusually full and good 
exhibition of horses, in their various classes ; the show 
of sheep, including many Merinos from Vermont; the 
Dairy department, especially the great show of Factory- 
made cheese, and the magnificent display of Farm Im¬ 
plements of all kinds. The show of neat cattle was only 
moderate ; that of swine good in breeds of large size ; 
that of fruits and flowers excellent in many particulars, 
but not equal to that of last year. In vegetables, and 
garden and farm produce, we were disappointed. In 
far.m hardware and small tools, there was a very superior 
and instructive display. The show of cheese dairy 
furniture was a very prominent feature, and the 
various exhibitors competed closely in the excellence of 
their wares—vats, heaters, curd-straining tables, milk 
weighing vessels, cheese hoops, boxes, etc. We have 
only room for a very general report of the Fair now, but 
shall take early occasion to discuss the various improve¬ 
ments in machinery, etc., in the Agriculturist. During 
three evenings of the fair, discussions were held in the 
Common Council Chamber. The first evening, the sub¬ 
ject was: Ought pastures for dairy purposes to be kept 
permanently in grass, or occasionally taken up and cul¬ 
tivated with other crops ? Mr. X. A. Willard, Agricul¬ 
tural editor of the Utica Herald, opened the discussion 
favoring permanent pastures, and it was continued with 
much interest. On the second evening, the discussion, 
which was opened by Mr. J. Stanton Gould, was upon 
the best time for cutting grass, and the best method of 
making hay. The third evening’s discussion was upon 
the cultivation of tobacco, and was a plea in favor of the 
crop, showing the great profits attending its cultivation, 
etc., and seemed based upon views which the past dozen 
years and an increasing knowledge of the principles of 
good cultivation have exploded, in the Connecticut 
River Valley, where the best “seed leaf” is raised. 
These discussions would have been much more largely 
attended had they been held in a room which was not 
close and crowded, and poorly supplied with seats. 
They are a valuable feature, and ought to be well sus¬ 
tained. The annual address was delivered by Hon. 
Glenni W. Scofield, of Peimsylvania, a rambling dis¬ 
course on agricultural knowledge, progress, education, 
government aids, etc., concluding with a grand tilt 
against the study of Latin and Greek. Mr. S. wants to 
have one professor of agricuiture attached to each col¬ 
lege in the country, and says “ to make room for these 
additional studies, the Latin and Greek languages must 
be dropped.” True scholarship is being better and better 
appreciated every year in this country, and the absurdity 
of this proposition, considering the great interest in 
agricultural colleges, and the general correct views in 
regard to education, liberal, professional, scientific and 
technical, which prevail, is only matched by its boldness. 
