22 
THE CULTIVATOR. 
in vain, although a trifle. For animals giving milk, it 
is hurtful, occasioning the milk fever. I attribute to it 
the loss of a sow and her litter, some years ago. For 
horses one-third to one-half (in barley,) of the usual 
feed of oats—better still to take weight for weight. 
Respectfully, John Moxon. 
Charlotte, Monroe co. N. Y. Dec. 9, 1842. 
BRINE YOUR HAY—OLD WHIMS. 
Messrs. Gaylord and Tucker —It may be well to 
remind some of your readers of the advantage of salting 
their poor fodder, at intervals through the winter, both 
for cattle and sheep. 
Lay by all your hay, stalks, straw, &c. that are coarse 
or damaged, then once or twice a week, in warm days 
or moderate weather, brine this refuse hay and other- 
feed ; to one pail of water add one pint of salt, sprinkle 
this brine on one large forkfull of dry food, and you 
will find that all or most of it will be consumed, though 
some locks may not be impregnated with salt. 
Several important advantages may be gained by this 
treatment. 
First —you will dispose of all your poor fodder; se¬ 
cond —they will eat it with avidity and look full in warm 
faint days when tolerably good feed may lay before them 
rejected, or eaten with reluctance ; third —it answers 
every purpose of otherwise salting the stock as they 
should be; fourth —you will not lose one half the num¬ 
ber of animals, especially sheep, as you would to man¬ 
age any other way. 
Disadvantages or Agricultural Papers —It is 
very common to hear the farmer say, “I will not sub¬ 
scribe for this or that agricultural paper, because it is 
published one hundred miles or more abroad from me, 
and our farming requires a very different process where 
we live from the neighborhood where the paper is is¬ 
sued. ” 
Now, by these numerous objectors I would like to 
have some one of them answer, through your paper, 
why salting stock as above directed, except near the 
sea shore, would not be beneficial in any other state? 
and also inform us what difference there should be of 
soil in Maine or Ohio or any other state, to produce 
corn from that which is required in the vicinity of your 
paper? And whether the same manures when applied 
in the same manner on the same kind of soil,will not pi'O- 
duce the same effect on the same grain in any country? 
What different effects would draining have in the west¬ 
ern or southern states over the northern, when executed 
in the same kinds of soil, similarly located? A plow 
that succeeds well in one state why not in another, if 
the soil and sod be the same, where the same kind of 
work is required? 
Why will not a probang or any other instrument that 
may be described in your paper, that will in all cases 
succeed in extracting a potatoe from the throat of an 
unfortunate animal in Wiskonsan, answer as well in the 
same capacity in Vermont. 
I will wait on your opposers, Messrs. Editors, with 
patience, and not propose any more questions, if they 
will either truly answer the above questions or subscribe 
for your paper. We hear much said about hard times, 
but it is an encouraging thought to know that we shall 
not live under a cloud always. 
With respect, yours, S. W. Jewett. 
Weybridge, Vt. Dec. 1842. 
FEEDING SHEEP. 
To Messrs. Gaylord and Tucker —In my note 
to you, published in the Oct. No. of your paper, I left it 
to appear that in regard to Mr. Grove’s feeding, I quoted 
only from his letter published in the Transactions of the 
State Society. Allow me to give proper credit for that 
part of my quotation respecting his feeding, which Mr. G. 
objects to as not having made use of. I found it in the 
August No. of the ‘‘American Agriculturist,” where, 
after a general statement of his feeding, similar to that 
in the Transactions, he says, “to my Ewes, five weeks 
before lambing, I give as much hay as they will eat, and 
four bushels of potatoes to the one hundred.” 
In my communication I had intended only to have 
drawn a comparison between our respective animals, 
and was not aware I had written any thing that could 
induce strife between the owners. Mr. Grove’s well 
known excellence as a shepherd, should have induced 
more liberality over the errors of his junior. 
I had intended having ready for the January No. of 
your paper, a portrait of my South Down Buck, that 
took the 1st premium at the late State Fair, and to have 
asked its admission into your paper, but shall be disap¬ 
pointed in procuring it before the February paper. 
I am yours, respectfully, 
J. McDonald M’Intyre. 
Albany, Dec. 21, 1842. 
BERKSHIRES IN NEW-JERSEY. 
Dear Sir: —The imported swine w'hich you chose 
here from my Piggery, last month, and which I this day 
ship you, per canal boat, were selected by me last year, 
from the very best and choicest breeding of Berkshire 
stock in England. In making my selections there, I 
not only paid particular attention to an enlarged size, 
over most of those heretofore imported, but also to their 
general fineness of point, especially of the skin and 
hair, aptitude to fatten, quick growth, and early matu¬ 
rity. 
To accomplish this, I took unwearied pains, looking 
over the herds at the different places from whence the 
stock was chosen, so as to be satisfied of its general 
good breeding, that I might not be deceived by a promi¬ 
sing individual example, and I find, now, upon compari¬ 
son with those bred here at home, and also previously 
imported, that these selected by me are a most superior 
lot. Though scarcely a year old at his purchase. Hag- 
bourn cost a higher price than any other animal of the 
importation; and I consider him a most superb hog, and 
what litlte stock we have bred here from him, appears 
very promising and gives great satisfaction. 
Most of the other sows in your purchase were by im¬ 
ported boars, and all are of good size, fine points, and 
noted breeders. I cannot think but you will do well 
with them, and that the stock will not fail to please all 
your customers far and near. Trusting that all will ar¬ 
rive safely and meet your expectations, I remain. 
Very respectfully, yours, 
A. B. Allen. 
Mr. Chas. Starr, jr. Mendham, N. J. 
Buffalo, Oct. 4, 1842. 
Editors of the Cultivator —It is said that three 
mules will not consume more food than two horses, and 
that the mule is much less liable to disease than the horse; 
also that mules will generally remain good for use till 40 
years old, and will do as much work as a very good 
horse; and also out-travel a horse team with a load. 
If these are facts, and I believe they are, why not lend 
your aid towards the more general introduction of 
mules? Magnolia. 
STfomeetic ©conoinji. 
ORANGE COUNTY BUTTER. 
Dr. Bates, of Maine, having spent some days at Go¬ 
shen and Minisink, in Orange co. in this state, has gi¬ 
ven to the Maine Cultivator a full account of the pro¬ 
cess of making the butter for which this district is so 
famed. Good butter is an article of so much conse¬ 
quence to every one; and there is, notwithstanding all 
that has been said and written on the subject, so much 
miserable butter offered in the market, that we have for 
the benefit of our butter making friends, condensed the 
paper of Mr. Bates, omitting nothing essential to an un¬ 
derstanding of the method pursued in making Orange 
Co. Butter. 
“ I visited Gen. Wickomb’s yard in Goshen, where I 
saw 40 cows; all, or nearly all, grade animals of the 
Durham short horned breed. Every cow has a separate 
stall, and outside door made of three upright boards, 
with two open spaces 3 inches wide, to admit the air. 
* * * Now for the butter making. The milk is 
strained in pans or oaken tubs, holding two pails full. 
Every thing is done in the cellar. The milk is not 
meddled with until it is coagulated, when each day’s, or 
each half day’s milk is put in the churn with nearly ^ 
equal quantity of water, cold in summer, and warm in 
autumn or winter, to bring it to the proper tempera¬ 
ture, which is from 55 to 60 degrees. The churn is 
made in the barrel form, of oak; liooped with iron,with 
a wooden hoop three inches wide at top, in which the 
cover rests. For six to ten cows, the churn should hold 
30 gallons, and in that proportion for a larger number. 
I believe they rarely exceed two barrels, as in large 
dairies they prefer to churn several tim.es a day, to the 
use of larger vessels. Churning is never done by hand, 
except for a single cow. In small dairies, the churn is 
worked by a dog or sheep, the latter being preferred; 
the larger have water or horse power. The dog or 
sheep, walks on a wheel 8 feet in diameter, inclined at 
an angle of 22'’, cleats being nailed on to prevent the 
feet of the sheep from slipping. These wheels are of¬ 
ten out door, sometimes in the cellar; the motion is 
communicated by gearing and iron rods. 
When the butter begins to curdle, all is washed down 
with another pail of water, and the motion continued 
until the butter gathers. Let it be remembered the butter 
is never touched with the hands. All is done with the but¬ 
ter ladle, the handle about 5 inches long. The ladle and 
the tray for working, are always kept filled with cold 
water, when out of use, to prevent the butter from stick¬ 
ing to them. The butter is first worked and salted in 
the tray. When it has stood long, enough to become 
firm, after salting, all the butter milk is worked out, and 
it is packed down solid in tubs of 40, or firkins of 80 
pounds. In packing, if it cannot be made solid by the 
ladle, a pounder is used. When one churning has been 
packed, a cloth is put on covered with salt._ This is ta¬ 
ken off at each addition, and replaced, until the tub or 
firkin is almost full, when half an inch of strong brine 
is poured over the cloth. Salt is never left between the 
layers. Blown salt is preferred to ground, because it is 
finer, and diffuses itself sooner and more perfectly 
through the mass—it requires a greater measure of this 
salt, but the same weight. A churn used daily, is 
cleansed twice a week. The tubs are prepared of oak 
or ashj and when wet, rubbed thoroughly with as much 
fine salt as will stick on the inside. Butter thus made 
and cured, will keep for years in a cool place, and sells 
on an average, fifty per cent higher than butter made in 
the usual way. . 
Cows average from 150 to 200 pounds m a year, and 
the butter milk is estimated to make 100 lbs. of pork, 
which formerly paid all the expenses of making the 
butter, but at present prices only about one-half. Some 
churn over the butter milk, after it has stood one day, 
and pouring off the water. One man, who had ten cows, 
told me he made all the butter used in his family in this 
way, and had 20 lbs. on hand.” 
EGGS. 
Messrs. Editors— In a late number of the Mass. 
Plowman, I observed the following statement:—“Mr. 
E. G. Tucker, of Milton, tells us he obtained 600 dozen 
of eggs in one year, from 83 hens—^this was his lar¬ 
gest number of fowls—he sometimes had less; that for 
562 dozen, he took 100 dollars within one cent. The 
w-hole amount of his cash receipts was $123.33, and his 
cash expenditures were $56.43, leaving him a balance 
of $66.90. Mr. Tucker has very convenient yards, and 
high picket fences. He lets his hens run at large when 
they can do no mischief, and he can put them in pound 
just when he pleases.” 
This statement induced me to look over my egg ac¬ 
count for the past year, and I find the following results. 
When my hens commenced laying, January 19th, I had 
37 hens; when they ceased laying, November 20th, I 
had 26 hens; the average for the time might have been. 
32. The number of eggs collected was 3,298, or about 
276 dozen. As my hens run at large, numbers of nests 
were “stolen” by the thieves, in the high grass about 
my bai-ns, and I lost 208 eggs in this way; the hens from 
some cause forsaking their nests, or being broken up be¬ 
fore hatching. I did not intend to allow any to set, or 
attempt to raise any chickens; but one or two were 
overlooked, and I had a dozen of fine chickens for thanks¬ 
giving. The expense of keeping my hens has been 
trifling. I had some corn that did not ripen in 1841, and 
of this, a quantity was kept at all times tlurijig the win¬ 
ter and spring months, within their reach, for them to 
eat at their pleasure. Ten dollars would be a high esti¬ 
mate of the value of the matters fed them; and during 
the rest of the season they received no attention as to 
feeding, whatever. My hens were all young; and I 
would advise those who wish to have an abundant sup¬ 
ply of eggs, to keep none but such for laying. Where 
chickens are to be reared, older hens will be better, as 
they will rarely leave their nests, which young ones are 
apt to do. I kept three cocks with my hens the most of 
the time. The gathering the eggs, was the amusement 
of my little boy of eight years old, who for this service, 
received a satisfactory gratuity. As to feeding hens, I 
prefer keeping a supply of food constantly within their 
reach, as I believe they will eat no more than they need, 
and certainly no more than will be profitable. Starving 
hens is as unprofitable as starving pigs or cows; and 
from lean hens no one need expect many eggs, or those 
of good quality. A Lover of good Poultry. 
MAKING VINEGAR. 
Editors of the Cultivator :—S. E. T. asks, in 
the Cultivator of the present month, to be informed how 
to convert cider into good vinegar. 
In large cities, vinegar is manufactured for sale, by 
adding sulphuric acid to cider, and it becomes sour im¬ 
mediately. But this is not the best quality of vinegar; 
and it changes to a black color when exposed to the air. 
To be always supplied with good vinegar, procure a 
caslc of the best quality of vinegar, and as vinegar is 
drawn from the cask, add one or two quarts of sour ci¬ 
der daily, so as to keep the cask nearly full, and you will 
always be supplied with good vinegar. If too much 
sour cider is added at one time, it reduces the vinegar, 
and it will not be easy to restore it to the best quality. 
Procure cider annually; and in the spring, draw it 
into other casks. Repeat the drawing from one cask to 
another, and it will soon become half made vinegar for 
feeding the best vinegar cask. If you would be well 
supplied, procure several casks for half made vinegar, 
to supply the good vinegar casks. I have practiced this 
mode for a long time, and esteem my best vinegar cask 
of great value. 
If S. E. T. will add a piece of bread dough to his 
cider, and rack it off several times, or shake the cask 
often, it will soon become good vinegar, if kept in a 
warm cellar or room. 
Another Recipe. —To a hhd. two thirds full of ci¬ 
der, add for each barrel one pint of white beans, one 
quart of pounded corn cobs, four sheets of brown paper 
covered with molasses, one barrel of rain water to bo 
added. It should be placed a foot from the ground, and 
shaken frequently. 
By this plan vinegar may be made of eider from the 
press in a week. 
This is said to be a good recipe, but I have not tried it. 
Respectfully, David Tomlinson. 
Schenectady, Dec. 16, 1842. 
Winter Butter. —To make butter in ivinter, place 
the pans containing the milk in hot water about 25 mi¬ 
nutes, or till it begins to change, for there must be a 
slight sour in the cream to insure a good churning. A 
little of the old cream or rennet may be used to change 
the cream. The operation of churning such cream sel¬ 
dom exceeds twenty minutes. A. 
“Recife for making Corn Cakes.— Take one pint 
of good cream, one pint buttermilk, one egg, one tea¬ 
spoon full salseratus, one tea spoon full salt, and stir in 
meal till it forms a thick batter, and bake on a tin or 
other vessel as is convenient. If made with good meal 
the cakes will be excellent.” 
