CHEAP I NS NEAR HEW YOPvK, ETC. 
15 
20 hotels, two or three of which are equal to the 
best in the Union, and all comfortable and re¬ 
spectable of their class. Bu t it was not of all 
this, and an infinity more of similar matters, I. 
designed to speak, but of the agricultural devel¬ 
opments of the country. 
Our first settlements wmre made in the south 
and east, where the prairies occupy a large share 
of the surface, but a small distance remote from 
the lake shore. From this point, the occupants 
have pushed northwardly and westwardly, till 
the Mississippi has been reached, and the Wis¬ 
consin and Lake Winnebago have been passed; 
and far beyond their northern shores, population 
has clustered, farms have been subdued, and 
the landscape is dotted with lowing herds, culti¬ 
vated fields, and rising villages. The emigrants 
being generally of the more respectable classes, 
have at once commenced their operations by 
erecting good buildings, enclosing large areas 
with substantial fences, and adopting some of 
the best modern agricultural implements and 
stock. The result is seen by the immediate re¬ 
turn of large crops of wheat, corn, hay and roots; 
and in large beeves, porkers and dairy products. 
The most conspicuous of our settlers, those who 
have either been men of note or are hoping to 
be, adopt at once the distinctive badge of citizen¬ 
ship, by the occupancy of large and well-culti¬ 
vated farms. Governors Tallmadge, Dodge and 
Doty, are each large farmers. The former, for 
many years your distinguished Senator at Wash¬ 
ington, now occupies his domain of a thousand 
acre's at Taycheda, on the fertile shores of Lake 
Winnebago; Gov. Doty owns and cultivates a 
large island at its outlet into Fox river; and 
Gov. Dodge has his rural domicil still farther 
westward. 
Our staple product is wheat, of which we send 
large quantities to the eastern market, princi¬ 
pally through the lakes ..-.ad the Erie canal,! 
though some finds its way to New Orleans by 
the way of the Mississippi. Our wheat has an 
enviable character among the eastern millers,' 
for the large quantity of flour it yields of a j 
superior whiteness and strength. The best wheat ; 
districts of the Ohio Reserve, Milan, Sandusky, 
and other celebrated wheat depots, have a repu- 
tion in no respect superior to our own. One 
great advantage we have over much of the; 
Illinois wheat-growing region, is, in the almost j 
universal production of winter instead of spring 
wheat, which they arc compelled to substitute 
for such as winter kills, and to which it is much 
subject in large portions of the latter state. I! 
will endeavor to collect statistics of our ship¬ 
ments in this one article, and send you hereafter.; 
Corn we raise in large quantities, but consume ; 
it principally at home, in fattening our swine and : 
cattle, and feeding it to our working animals. 
Small quantities only have been hitherto ex- 
orted; as, besides the uses first mentioned, we] 
ave had a large influx of hungry Germans and I 
other emigrants to feed, who have consumed no; 
small amount of our marketable grain, while 
they were preparing the means to live them¬ 
selves, and afford the staff of life to others. 
Hay, clever, roots of all kinds, peas, beans, 
flax, hemp and even tobacco are raised, and can 
be produced in any quantity, when increased 
facilities and still more cheapened transportation 
will justify our sending them to a distant market. 
I have used up my paper, and I fear your pa¬ 
tience, without having scarcely begun my story 
of _ Wisconsin Farming. 
Violet Grove, Wis., Nov. nth, 1849. 
CHEAP LAND NEAR NEW YORK. 
_ At South Amboy, within two hours of this 
city by steam-boat, which runs three to four 
times a day, land can be purchased at the very 
low price of ten dollars per acre. The location 
is healthy, and commands fine views of the ocean 
and adjacent country: it is also convenient to 
sea-bathing. Pleasant sites here for cottages, 
and how much more healthy and agreeable for 
our citizens to spend the summer in a place like 
this, than to be cooped up in the narrow streets 
of New York. 
Delightful roads for walking and driving, sea¬ 
bathing, pure air, fresh fruits and vegetables. 
It is wonderful to us that so many will pass the 
hot weather, cooped up in the confined atmos¬ 
phere of the city, when it is so cheap and easy 
to get into the country. Here, in consequence 
of the absence of large parks, they have no good 
opportunity to exercise properly; the conse¬ 
quence is, that ell suffer more or less in health. 
This sandy land, poor as it looks, is suscepti¬ 
ble of being easily improved, and can be made 
to yield as good crops as any other. We much 
prefer its cultivation to a stiff clay, and can 
make its returns quite as profitable. For more 
particular information on the general manage¬ 
ment of sandy soil, we would refer to pages 97 
and 166 of the first volume of the Agriculturist. 
We intend to enlarge upon this subject more 
fully hereafter, particularly in the way of gar¬ 
dens and orchards, arid show how easy it is to 
cultivate fruits and vegetables of the best quality 
in this kind of soil. 
ECONOMICAL MODE OF FEEDING STOCK. 
Farmers who have but few animals, say two 
or three cows, a yoke of cattle, or a pair of 
horses, will find it greatly for their interest to 
cut their corn-stalks, straw, and even hay when 
it bears a high price. When this is done, put 
the cut fodder into casks of suitable dimensions, 
take hot water, to prolong the heat, and salt 
it at the rate of two quarts to a barrel. All 
know that brine can be kept hotter longer than 
fresh water. Pour this upon the cut fodder as 
fast as possible, in order to prevent the escape 
of heat, cover the head of the cask close with 
a blanket, or anything convenient which will 
keep in the steam, and let it stand half a day 
or longer, when it will be found tolerably well 
cooked. Now place it in troughs for the stock; 
and if you have a little meal or bran to sprinkle 
over it, your animals will relish the feed so much 
the better, and it will do them more good. Corn* 
stalks, straw, and coarse hay, are worth twice 
as much for food when thus prepared, than 
if thrown out neither cut nor steamed. We 
give the above from experience, having been 
