212 
AMERICAN AGRICULTURIST. 
prospect of success, and twenty articles of com¬ 
fort and luxury which, if grown at all, were of 
indifferent quality, will be raised in perfection. 
But the land occupied by the belt is not lost. 
In all the older sections of our country, and on 
the prairies, every tree that grows in the field or 
forest, no matter where, adds to the value of the 
estate. It is so now. It will be more strongly 
felt in the future, unless some new project shall 
be introduced to cut off the necessity of fuel and 
timber; an event not likely to take place. So 
these belts, if they become too unwieldly in size, 
or if through the amelioration of climate from 
natural causes (which we cannot expect) so 
that they are cumbersome or useless, will pay a 
good per cent, on the value of land when taken 
off. They need not, under any circumstances, 
demand a width of more than ten or twelve feet; 
all beyond this may be appropriated to ordinary 
purposes of cultivation. We give this as the 
extreme quantity—all they will require when 
fully grown, so as to soften the atmosphere for 
many rods. In the early stages of growth—say 
for the first ten years—they will require no more 
ground than a heavy wall, and less than a Vir¬ 
ginia rail fence. Belts of deciduous trees would 
be highly effective, but evergreens are best 
adapted to the purpose, from the compactness 
of their branches and leaves, which, when trained 
by shortning-in the branches, will render them 
almost impervious to winds. The Pine and the 
Hemlock are probably best adapted to the pur¬ 
pose from their extreme hardiness and compact¬ 
ness of form. The cedar and fir, in proper lo¬ 
calities, will probably prove equally beneficial 
for the object. 
The imaginary difficulty of successfully trans¬ 
planting evergreens will doubtless be an obsta¬ 
cle in the minds of many to their adoption for 
this purpose. But it need not be. They may 
be as safely transplanted as the Poplar or Wil¬ 
low, if proper care is used in the operation. 
The ground where they are to be set should be 
prepared previous to their being taken up, as 
this will shorten the time of the roots being out 
of the earth and exposed to the atmosphere, 
which, without proper precaution, is injurious 
to any tree. The ground should be prepared by 
opening a trench amply wide enough to receive 
all the roots that can be obtained, and allow them 
to lie extended in their natural position, and so 
deep that the mellow earth may be thrown back 
for them to rest upon. They may then be set 
by a line and loose earth thrown in until the 
roots are so far covered as to allow ample space 
for the first year’s growth ; after which the sod, 
if it was sod land, may be thrown in, grass down, 
and be useful in keeping them in their places, 
and by decay furnishing food for future growth. 
In taking up the plants more than ordinary 
care is necessary, as they arc more sensitive of 
wounds and bruses than most deciduous trees. 
It is often the case that they may be found in low 
swampy lands, grow'ing over old moss-covered 
logs, when the roots must necessarily lie near 
the surface, until they extend to the soil be¬ 
neath. Such plants, with nearly all their root¬ 
lets and the soil connected with them, can easily 
be obtained, and a failure in them is wdiolly un¬ 
necessary. They wrnuld soon dwarf and die if 
allowed to remain on their log home, but trans¬ 
planted they become vigorous, thrifty trees. 
Next to this they can best be obtained from old 
fields on the margin of swamps, where the soil 
is often thin from repeated washings, and the 
subsoil too stiff to allow the roots to penetrate 
it. In a wet time, like spring or autumn, they 
can be easily taken out with all, or nearly all, 
the soil adhering, and in a situation to have it 
removed with these to their new locality. Such 
trees are usually best for screens; for, from being 
continually exposed to the atmosphere, they 
have acquired a hardiness beyond that attained 
by sheltered ones. Their branches are firmer 
and thicker set, which renders them more adapt¬ 
ed to the object. If the branches are inclined 
to grow long and occupy too much land, they 
may be shortened-in and trained in a conical 
form, when they will present a beautiful wall of 
verdure at all seasons, so forming an ornament 
to the grounds, as well as a protection from 
winds and the fierce driving storms. 
OAT FLOUR. 
The following article by J. Towers, is from 
the London Farmer's Magazine , and may prove 
interesting to such of our readers as have lands 
capable of producing oats, and which refuse 
wheat. The late experiments in the preparation 
of Indian corn, the various kinds of flour made 
from it by Hecker and others, convince us that 
the subject is worthy of investigation, as to all 
known grains ; and as oats are easily raised in 
many parts of our country, it may be well to 
have the subject of oat flour fairly investigated. 
Several weeks ago—just before that critical 
period when the probability of a successful seed¬ 
ing of wheat might depend upon the weather 
for a very limited time—a letter was received 
from Scotland, mentioning the introduction of a 
new farina, which gave promise of becoming 
exceedingly valuable for many culinary pur¬ 
poses, particularly among the laboring classes. 
Our correspondent is an agricultural authority 
of such eminence, that merely to name him 
would prove a recommendation. Another note, 
per date 15th April, was sent as an answer to 
some inquiries, from which the following extract 
is given verbatim: 
“The oat flour is really a good article, and 
for a pudding much superior to arrowroot, sago, 
and all such farinas. It has now been proved 
by chemistry that the oat is more nourishing to 
the human frame than the wheat, and this ac¬ 
counts for the brawny fellows to be found among 
the plowmen of Scotland, whose chief articles 
of food are oatmeal and milk.” 
When I resided in Berkshire an attempt was 
made to obtain fine oatmeal; but it failed be¬ 
cause the millers were ignorant concerning the 
process of kiln-drying, &c., employed in the 
north for the preparation of genuine oatmeal. 
One of them, however, on the Thames, ground 
some oats as a trial, and separated the flour from 
the husk or bran. It was white and glutinous 
as that of wheat, of a pleasant flavor, but per¬ 
fectly different from that of Scotch meal. Still 
it was evident, that, had the quantity been suf¬ 
ficient, and the sample better dressed, fermented 
bread might have been made from it. 
While pondering upon a subject worthy of 
communication, my correspondent arrived here, 
and thus some particular information was ob¬ 
tained which may be acceptable on several ac¬ 
counts. Being favored by two packages of 
Scotch flour, we have already proved its excel¬ 
lence. The sample has been found beautiful— 
pure in flour, and pasty when wetted. Fermented 
bread could doubtless be prepared by means of 
sweet yeast, or better, I think, (till hot weather 
set in,) by the good and fresh German or Dutch 
yeast, now frequently sold and used by pastry 
cooks and bakers. But the present price of the 
new flour is too high for bread, and so will re¬ 
main until the manufacture be greatly extended. 
It is perhaps to be regretted that Mr. Smith 
should have patented this flour. The price has 
thereby been increased, and an obstacle to the 
preparation of bread-loaves created. At present 
it is sold in shilling-packets, weighing with the 
wrappers 2 lbs. 3 oz. The label reads thus:— 
“ This new preparation of what has long con¬ 
stituted the characteristic food of Scotland, is 
calculated more than ever to develop the health¬ 
ful and nutritious qualities of our favorite cereal, 
and to give increased value to its production. 
Chemistry has proved that the farina of the oat 
supplies more nourishment of the muscles, bone, 
and blood of man, than any other vegetable.” 
The oat flour may be used as gruel, and also in 
the preparation of arrow-root, pudding of the 
lightest and finest quality, pancakes, manna, 
tapioca, &c.” 
The parcels were received here on Thursday, 
May 12th, and on the following day a pudding, 
of the lightest and finest quality, was made ac¬ 
cording to the given directions, with two table- 
spoonsful of the flour. It was sufficient for five 
persons — thus proving the fact of “ a small 
quantity being requisite for the purpose.” 
I am given to understand that the oat is to a 
certain extent kiln dried, then husked, and 
ground into flour. The process it yet in its in¬ 
fancy ; but however worthy and excellent as a 
placebit, it will never attain a prominent position 
till produced in quantity sufficient (and a price) 
to become fermented bread, as a substitute for 
wheat in loaves, at a time of deficiency or failure 
of crops. 
WEALTH AND PROGRESS OF OHIO. 
We have received from the Auditor of State 
a copy of the “Abstract of the Valuation of 
Real Property,” as returned by the Assessors 
for 1853. This is a remarkably interesting doc¬ 
ument, and from it may be deduced a very com¬ 
plete view of property and agriculture of the 
State. The following is the result in regard to 
the value of property: 
Value of Real Estate in 1853.$581,675,538 
« “ “ 1846.. 324,495,772 
Increase.$257,179,766 
Which makes.89 per cent. 
The total value of the property of the State is 
ascertained, by adding to the above, the value 
of personal property of all descriptions. These 
were returned in the last Auditor’s Report, so 
that we find in the aggregate value of property 
thus: 
Value of Real Estate in 1853.$581,675,538 
“ Domestic animals in 1853. 53,580,231 
Moneys and Credits in 1852 . 41,878,524 
Merchants’ Stock in 1852. 18,152,774 
Manufacturers’ Stock. 5,556,493 
Investments in Stocks. 7,754,630 
Non enumerated articles. 14,375,634 
Miscellaneous. 3,576,782 
Banks, Railroads and other Companies. 30,731,157 
Total.$759,381,366 
The increased valuation of personal property 
this year will probably make the aggregate— 
eight hundred millions ! The valuations at 
different periods were: 
In 1846...$4 r 3,627,677 
In 1850. 439,876 340 
In 1853. 759,381,366 
This is an increase in seven years of about 
90 per cent. 
By an examination of the actual sales of land 
in Ohio, this is found to be very near accurate. 
The assessments are about 15 per cent, below 
the ordinary sales, which is an allowance made 
for cash values, which is assumed as the stand¬ 
ard in the assessment. 
As examples of specific valuation and increase, 
we give below the counties of Hamilton, Mont¬ 
gomery, Cuyahoga, Muskingum, and Franklin : 
1846. 1853. 
IlamiltOD.$39,551,323 $85,971,910 
Montgomery. 7,413,712 17,012,499 
Franklin...'. 8,283,540 19,985,508 
Muskingum. 9,597,835 11,465,045 
Cuyahoga. 7,744,219 28,697,749 
Hamilton has increased 120 per cent.; Mont¬ 
gomery, 133; Franklin, 140; Muskingum, 20 ; 
and Cuyahoga 300, per cent.—places (with the 
exception of Muskingum) where railroads have 
most influence. 
We now turn to the culture and production 
of the State. The division of lands, cultivated 
and uncultivated, in the State is: 
Arable Land, acres. 7,775,000 
Meadow and Pasture, acres. 3,662,000 
Wood and uncultivated, acres.13,373,763 
Total acres.. • • • • 24,810,763 
Of the arable land, 3,400,000 acres are in 
wheat and corn ; the residue in oats, barley, rye, 
potatoes, orchards, fallow, &c. 
The three crops of wheat in the last years 
were : 
Wheat in 1850, bushels.- ..35,000,000 
“ 1851, “ ...25,309,225 
“ 1852, “ .22,962,774 
Total bushels. .. •.. 83,272,999 
