186 
AMERICAN AGRICULTURIST. 
following results of an experiment, made with guano, on 
7 acres of poor sandy land. Corn was planted 3 years 
successively, and manured with 1 tun of guano each year. 
The product in shelled corn was as follows. 1st year 
205 bushels. 2d year 223 bushels. 3d year 244 bushels. 
Then Rye followed, the product of which was estimated 
at 15 bushels per acre. 
7 Clea.siiiig’ oSS JBvootti Corn Seed.—J. Mather 
of N. J., lecommends standing the corn with the heads 
through the palings of the poultry yard, when the seed 
will be taken off “ free of cost.” 
A Pump Iei t3ie Mouse.—Subscriber, Oneida 
Co.,(?) N. Y. You can bring water from a well 125 feet 
from the house by a common pump placed in the kitchen, 
provided the well is not over 25 to 28 feet deep It will 
be necessary to have the joints of the pipe perfectly tight. 
The water will be as wholesome as if drawn from the 
well unless allowed to stand too long in lead pipe. 
ESiocSts f©r I5o©rs.—M., Utica, N. Y., suggests 
that instead of a block on the floor behind the door to pre¬ 
vent marring the wall, as recommended in the Agricul¬ 
turist for March, a porcelain knob be screwed into the 
base board at the right spot to stop the door. This is a 
more tasteful arrangement, but more expensive also. A 
turned mahogany pin, costing but a few cents, is pretty 
enough. 
A HE tms but ft'.—J. D. S.—We thought our views as 
to humbugs had been plainly expressed—but you cannot 
so have understood. Plainly then, your scheme of en¬ 
trapping men of small means into the purchase of shares 
in your “United Improvement Organization,” is a 
humbug of the tallest and meanest kind, in which we 
shall have no hand, except to expose it, if carried further. 
Do you understand now ? 
IPulblisSjing' tJse Price ©J Articles Adver¬ 
tised.'—W. Samson, Osseo, Minnesota, suggests that 
advertisers would confer a great favor on the public by 
affixing the prices to the articles advertised, where this is 
practicable. It would certainly save the necessity of 
many letters of inquiry, and do much to relieve our own 
over-burdened correspondence. 
Yanltee all Round.. —A subscriber, who says he js 
of Yankee descent, (he need not have written this,) asks 
us several questions in this wise : “ Where and how were 
you brought up ?” “ Did you receive a College educa¬ 
tion!” etc. He wishes us to exhibit our likeness to our 
subscribers, with a sketch of our past life. Yankee-like, 
we answer by asking : “ Do we talk like one who is only 
a collegian ? Does it appear as if we were raised in one 
spot?” For our likeness, we refer him to the past volumes 
of the Agriculturist, where he will find us spread out on 
paper—not full length, but considerable. We will give a 
direct reply to one question, however, “ How were we 
brought up?” Answer —“By hand, (our own—on a 
farm.”) 
-■«*-«- . nq -^-S gi a —~ >-«»- 
NEW AN® VA1UAB1E EEOOESS. 
[Any books noticed in these columns, or any other good 
book, we shall be happy to send post-paid, to any of our 
readers who can not conveniently get them elsewhere, if 
they send us the regular retail price. The discount usu¬ 
ally allowed us by publishers about pays the expense o< 
postage, procuring and forwarding.] 
American Weeds and Useful Plants, by Wm. Dar¬ 
lington, revised and extended by Prof. Geo. Thurber. 
We ought to have announced this valuable work sooner, 
but we have been waiting leisure to do full justice to its 
claims, for we consider it one of the most important agri¬ 
cultural books issued. We hope soon to give a further no¬ 
tice and an extract to show its character. Suffice it now 
to say that we have in this work a very complete descrip¬ 
tion of those weeds of this country which merit the notice or 
require the attention of American farmers. The work 
also describes most kinds of useful plants. It contains 
277 illustrations of plants or parts of plants. A. 0. Moore 
& Co., New-York. Price $1.50. 
Langstkoth’s Hive and Honey Bee. —This work we 
have formerly commended highly. It savors somewhat 
of ax-grinding in its special commendation of the author’s 
patent hive, hut aside from this it contains a great amount 
of both valuable and interesting information, and is wor¬ 
thy of general use. We are glad to announce a new edi¬ 
tion which is a decided improvement upon the former one 
in several respects. The price is also reduced to $1.25. 
It is now published by A. O. Moore & Co., New-York. 
Farm Drainage.— By Henry F. French, Esq. We 
can do no more now than merely to announce this work— 
the first really American book on one of the most impor¬ 
tant subjects connected with agriculture. Judge French 
deserves many thanks for this effort to set forth in a clear 
light, the value of thorough drainage, including the prin¬ 
ciples involved, and the details of practical operations 
VVe advise every cultivator to do, as vie intend to do, 
read the work through carefully. A. 0. [Moore, New- 
York. Price $1. 
Life of North American Insects, by Prof. B. Jae¬ 
ger, assisted by H. C. Preston, M. D. This work although 
not highly scientific, and in some particulars we have ob¬ 
served not entirely correct, is valuable because written 
in a style calculated to attract attention to the subject, 
and lo lead to further study and observation. Harper & 
Brother, N. Y. Price $1.25. 
Mrs. Crowen’s System of Cookery. —We received a 
copy of this work which was submitted for examination 
to the appropriate “ Home Department." The report 
upon it is : A very good book in many respects, con¬ 
taining much valuable information. expressed in a plain 
common sense manner. Its chief defect is that too much 
seasoning, spices, butter, eggs, etc., are recommended, for 
the plain, healthful cooking, practiced in most farmers’ 
families, and that should be in use in every household. 
The book, on the w hole, is to be commended as one of 
the best of its kind.' Thomas J. Crowen, New-York. 
Price $1. 
Mothers and Infants, Nurses and nursing, is the 
title of a work translated from the French by Dr. Donne. 
The art of “tending baby ” well is very imperfectly un¬ 
derstood. The aim of this work is to give instruction on 
matters quite likely to be overlooked by the inexperienced, 
and most of the suggestions display very good sense. 
The style is free from technicalities, and well adapted to 
general readers. Phillips, Sampson & Co., Boston. 
Price $1. 
The Musical Guest, edited by Henry C. Watson, 
contains fine selections from standard music which would 
otherw ise cost a large sum. These are here given at 
prices w hich (dace them in reach of persons of very mod¬ 
erate means. In addition to the weekly publication con- 
taming 12 pages, a monthly part containing Sacred Music 
onlv is issued, also a monthly number devoted to Operat¬ 
ic Music. M. Bell & Co., New-York. Weekly, $5 per 
year ; Monthly, $3. * 
Written for the American Agriculturist.—Prize Articles. 
The Dairy — VI. 
IThe folio wing general remarks on Butter making came 
to hand after the preceding pages were stereotyped. The 
regular chapter on cheese will appear in its appropriate 
place next month.— Ed.] 
We have summoned up the various acquirements con¬ 
stituting a good little dairy thus far. We have arrived 
at putting it well packed in tubs for market; and a few 
concluding general remarks will not be inappropriate be¬ 
fore going to cheese-making. In one of my first articles 
I spoke of western butter as frequently selling for “grease” 
in the New-York markets, which provoked the ire of one 
of your Wisconsin correspondents in reply. He did not, 
however, deny the fact—but the necessity of the fact; that 
as good butter can be made from the wild grasses of the 
new prairies, or oak openings as elsewhere. I shall not 
go into a controversy on the subject, but for the present 
suggest to my ardent friend that he sell his butter at home 
for immediate consumption, where I have no doubt It will 
be well appreciated as a good article—?/ not kept too long. 
The chief difficulty in such butter, made on soils either 
old or new, not naturally fitted in its various requirements 
of soil, water, climate, grass, etc., is not that the butter 
when made by experienced and careful dairy hands is 
bad, but its keeping, or preserving quality is lacking : and 
that, not from the want of skill, management, or neatness 
in any part of the process, but simply for the want of the 
proper constituentsoflGng keeping butter in the milk 
from which it es ra3de. 
We know many .neighborhoods where the butter made 
for a ready market is unsurpassed in sweetness and flavor, 
if used within a few weeks after making, but it will not 
keep sweet for three months, and all the skill in the world 
will not make it so. There are other districts of country 
where uader much less inviting appearance of soil, cli¬ 
mate, and general condition, the butter made in it will 
keep one to two years, and even longer, and no more 
skillfully manufactured than the other. I mention these 
facts as entitled to the very highest consideration to those 
about to embark in the butter dairy business. First, the 
readiness of the market is to be considered. Next, the 
suitableness of the soil, grasses, and climate for the long 
keeping of the butter. If the soil, and grasses will make 
good butter, even if it will not keep longer than a month, 
and a ready market is at hand for it, no matter. The 
business may be pursued with advantage. But if that im¬ 
mediate market is not at hand, by no means attempt but¬ 
ter making on any but such soils, clothed with such gras¬ 
ses, and in such a climate, as has been described. 
For a century past, and at the present "day, “ Goshen ” 
butter in the New-York market had, and still has a name 
the very sound of which makes the mouth, not only of the 
epicure, but of every good housekeeper, “ water.” Let us 
examine this “ Goshen ” butter. The town of Goshen is 
a pleasantly situated interior village near the center of 
Orange County, in N. Y. State, about sixty miles on the 
Erie Railroad, from the city. It is of some local import¬ 
ance, being the halfshire town of the county, and a place 
of considerable wealth, and high respectability, in its in¬ 
habitants. For a great many years it has been the prin¬ 
cipal butter center of the neighboring country, noted ever 
since its settlement for the excellence in quality, and the 
high price obtained for the article, and supposed by those 
not familiar with the butter trade as, all of it, the produce 
of “ Orange ” County, as it no doubt was once, but so 
no longer. The butter gave Goshen its celebrity, and 
Orange County its popularity in that connection. ' But 
as the contiguous Counties lying indefinitely west, and 
north, were brought into cultivation, and made butter of 
equal quality, whether it came to New-York, by the way 
of Goshen, or Newburgh, on the river-its co-trader in 
the butter line, as well as co-sharer in the courts of the 
County-or even Catskill, still further up, it was ail 
“Orange,” or “Goshen” butter, and none of its con¬ 
sumers, by taste, knew the difference. And so it is now. 
The “southern tier” counties in New-York, west of 
Orange, make two-thirds of the “ Goshen ” butter of the 
New'-York and other sea-coast markets, and a great ma 
jority of the balance is made in the five dairy counties ly¬ 
ing north of the line of the N. Y. Central Railroad. The 
“ land of Goshen ” with ils sweet grasses, pure water, and 
fine elevation first gave name and celebrity to the article 
while the equally fine lands of the other dairy districts of 
the State have produced in succession, and do still pro¬ 
duce the same article in quality and reputation, as well 
as market value—all Goshen butter. So “branded.” 
All this proves the fact distinctly with which I first 
first started, viz. : that superior dairy districts must have 
their own peculiar soils, grasses, nature and climate, 
and without which the best article can not be made. No 
amount of skill applied on unsuitable soils, and locations 
can compensate for natural defects. A better illustra 
tion of the difference in the quality of butter can not be 
named than in the fact that our Government Navy has 
been for many years partially supplied, for its long 
cruises, with Irish butter under the name of “ Irish rose,” 
from the fact of a rose being stamped on its pa- kages by 
a celebrated dealer in the article at one of the Irish sea¬ 
ports. It excelled for its keeping qualities, but in nothing 
else, our best butter. And even for keeping it is now 
equalled, if not exceeded, by the butter made in our own 
New-York Counties. Not getting a supply of foreign but¬ 
ter, our Navy contractors have resorted to the “ Goshen ” 
butter, insisting, however, by “ certificate,” that it must be 
“ Goshen,” and of “ Orange ” County ifroduction solely— 
not knowing that “ by that name ” they were buying two 
pounds of Broome, or Chemung butter to one of Orange— 
yet quite as good in every particular. By a report which 
we have noticed in one of the volumes of Transactions of 
the N. Y. State Agricultural Society, I have ascertained 
that a parcel of Broome County butter after going on a 
whaling voyage of four years was as sweet ns ever ! 
I have spoken more particularly of the dairy Counties 
of New-York for butter making, than of other States with¬ 
in the great American dairy district defined in my first, 
or January article, because they comprise a larger and 
more compact territory than the dairy Counties of any 
other State. Yet the remarks on their production will 
apply equally w-ell to all the dairy regions of other States. 
New-England consumes all its own butter, besides large 
quantities from elsewhere, and is probably equal in its 
tasting—if not long keeping quality to any other. So with 
northern New-Jersey, northern Pennsylvania, and north¬ 
eastern Ohio—the latter, however, more famous for its 
excellent cheese. Much northern Pennsylvania butter 
particularly that near the Erie Railroad goes to market 
as pure “ Goshen,” with the “Southern tier ” butter of 
New- York. 
We might, in further illustration of ihe value of our 
butter making interests, go into a relation of the amount 
of capital invested in its production, of land, cow s, labor, 
and other appendages, the extent of which would sur¬ 
prise some of our readers, and show ils importance as 
contrasted, or compared w ith some of our main agricul¬ 
tural pursuits. But such is hardly necessary here. A 
little consideration, however, will show the vast impor¬ 
tance of selection in the right soils, climates, and locali¬ 
ties, as well as the employmsnt of the best skill in butter 
making, by the market value of the article when made 
Thirty-five cents a pound is frequently the keg price of 
the best butter in the New-York market. Eight ot ten 
cents is quite as frequently the value of poor (grease) but¬ 
ter in the same market ! 
The milk, labor, and marketing of the best, cost little if 
any more than that of the w orst, and tlie difference in 
selling value is three hundred and fi.fty per cent. 
As to the productive value of our butler dairies, in their 
proper localities, no branch of our agriculture is more * 
profitable for the amount of capital Invested. The whole 
