THE CULTIVATOR 
127 
J. M. Sherwood, Esq., was appointed acommitteeto 
make arrangements with the several Railroad Companies 
for the transportation of stock to and from the Fair. 
Hon. Isaac Hills, Dr. Alex. Kelsey, and Gen. J. 
Gould of Rochester; Hon. C. H. Carroll of Living¬ 
ston, and Luther Tucker of Albany, were appointed 
a committee on invitation and reception of strangers. 
The Executive Committee adopted the following 
REGULATIONS FOR THE FAIR. 
The premiums for Essays and for Agricultural Imple¬ 
ments, will be open to the United States; but all others 
will be confined to residents of this state, who are mem¬ 
bers of this Society, or who may become so by the pay¬ 
ment of one dollar on entering their articles, and to the 
members of the Monroe Co. Ag. Society, who shall have 
paid their membership for the present year. 
All persons who intenil to exhibit cattle, horses, sheep 
or swine, should give notice to M. B. Bateham, Assis¬ 
tant Secretary, Rochester, or to Luther Tucker, Al¬ 
bany, previous to the lOth of September, in order that 
the necessary accommodations may be made for them; 
and all animals must be on the ground by 9 o’clock of 
the 20th. 
All those who intend to compete for the premiums on 
agricultural implements, butter and cheese, sugar, co¬ 
coons, silk, &c., should have their specimens on the 
ground on the 19th, that they may be deposited in their 
appropriate places, and the rooms suitably arranged on 
the day previous to the Fair. 
Applicants for premiums are requested to pay particu¬ 
lar attention to the notes attached to the premiums on 
Dairy Co ws, Fat Cattle and Fat Sheep, Butter and Cheese, 
Field Crops, Maple Sugar, &c. 
The statements required from those who compete for 
field crops, must be sent to Luther Tucker, Rcc. Sec¬ 
retary, Albany, previous to the 1st of January, 1844, and 
the premiums will be awarded at the annual meeting of 
the Society, on the third Wednesdaj’’ of January. 
Competitors for the premiums on Essays must forwai-d 
their manuscripts to the Recording Secretary, Albany, 
previous to the 1st of January, 1844, free of postage. 
No Premium will be awarded, unless, in the opinion 
of the Judges of the Class in which it is offered, the ani¬ 
mal or article is worthjr of such premium. 
Prize animals and implements at the previous exhibi¬ 
tions, will be allowed to compete for the prizes; but they 
must receive a higher prize, or in a different class, to 
entitle them to a premium. Should the same premium 
heretofore given them be awarded, they will receive a 
certificate to that effect, instead of the prize. 
All premiums will be paid in cash or plate, at the op¬ 
tion of the winners. 
SALT AS A REMEDY EOR THE CUT WORM. 
We give the following, from a lelter from F. J. Betts, 
Esq., the President of the Orange Co. Ag. Societ}^ The 
use of salt seems to have proved an entire protection to 
his plants for two years in succession. This fact, if our 
readers will remember and act upon it, may save them 
enough to pay for the Cultivator for several years. 
“ I am making some very careful and accurate tests 
of the effect of various saline manures upon maize, this 
year, the results of which I will communicate to you in 
due season. 
“ A good deal has been said in the agricultural papers 
about the effect of common salt as a manure, and also as 
a remedy for the cut worm. I used it last year, as you 
will probably remember, sown broadcast, at the rate of 
two bushels per acre, and my field escaped the ravages 
of the worm entirely, although my immediate neighbors 
were all complaining of its being uncommonly destruc¬ 
tive. Last fall, I was planting fruit trees in the field 
which I have this year appropriated to Indian corn, and 
I found the soil literally filled with the cut worm. I again 
sowed salt in the same quantity as last yeai', immediately 
before plowing the ground this spring, and I have not 
lost a single plant from its ravages, and I believe there¬ 
fore, that there is no doubt that salt is a certain remedy 
for that pest of the agriculturist.” 
SPOKEN FOR. 
Decidedly the best thing we have seen the present 
season in the way of illustration, is a cut accompanying 
a communication in the June No. of the Farmer’s and Me¬ 
chanic’s Journal, published at Chagrin Falls, Ohio. It is 
not the beauty of the engraving that strikes one, but the 
truth, we had almost said sad truthfulness of the cut, that 
will fix the attention of all farmers who may meet with 
it. The man who drew that, had an eye for nature, and 
the past season furnished but too many similar subjects 
for the pencil of an amateur. The cut represents a 
sheep—she looks as though she might be the last of a 
flock— endeavoring to shelter herself behind a broken 
and dilapidated fence from the piercing blasts of March. 
Her wool has fallen off in large patches on her rump, 
sides, back and neck; her shrunken form speaks of lack 
of hay and want of turneps; and every thing indicates a 
sheep that had seen better days, but had now reached the 
lowest depth of poverty. Two or three crows are seated 
on the fence near her, apparently deliberating whether 
they should commence picking her ribs now, or wait a 
few hours longer for the scanty meal she would furnish; 
while others are seen on the wing, hastening to join the 
Jonsultation or the feast. The whole is worthy of Ho¬ 
garth himself, and would have made a capital close to 
‘ The Poor Farmer's Progress,” had his inventive genius 
jhosen that field for its exercise. 
DICTIONARY OF TERMS USED IN 
anir its kinbrfllr Srkncfls. 
MEAT_The flesh of animals is composed of azote, 
carbon, oxygen, and hydrogen, combined in various pro¬ 
portions, so as to constitute fibrin, albumen, gelatin, and 
ozmazome; and it is on these substances that the value 
of meat for the purpose of nutrition depends. Fibrin 
constitutes the greater part of the muscular fibre, and no 
small part of the blood of animals. Albumen occurs in 
animal substances in two forms, fluid and solid. The 
white of an egg is an example of the first form, and car¬ 
tilage, hair, nails and horn,of the second. Gelatin abounds 
in animal substances, and is most abundant in those that 
are young. It is found in the bones, ligaments, tendons, 
skin, muscles, and more sparingly in the other parts of 
animals. Gelatin forms a tremulous or solid jelly, is 
highly nutritive, but its digestibility has been overrated. 
Ozmazome is the principle to which meat owes its taste 
and odor when cooked. White meats, such as veal and 
chicken, contain little of this substance, but it abounds in 
the red fibrin or muscle, such as constitutes beef and 
mutton. Wild animals, such as the hare or partridge, 
squirrel or venison, have more ozmazome than the tame 
ones, and their flesh is more highly esteemed. The value 
of meat is much depending on the manner in which it is 
cooked. Prof. Wallace of Edinburgh, instituted a series 
of experiments to ascertain the loss by the different 
modes of cooking, and allowance made for the bones; the 
following was part of the results: 
100 lbs. of beef, lost in boiling,.26J lbs. 
100 “ “ “ in roasting,. 32 “ 
100 “ “ “ in baking,. 30 “ 
100 “ of legs of mutton, averaging about 94 lbs. each, 
lost in boiling,. 214 “ 
100 “ of loins of mutton, averaging 8| lbs. each, lost 
in roasting,. 354 “ 
100 “ necks of mutton, averaging 10 lbs. each, lost in 
roasting,. 324 “ 
100 “ shoulders of mutton, averaging 10 lbs. each, 
lost in roasting,.314 “ 
It is clear from these experiments, that less weight is 
lost by boiling than roasting, and the average loss of 
meat in cooking may be stated at about 28 per cent. 
Meat boiled violently for a long time loses more of its 
weight, and is not as good as when gently boiled a short¬ 
er time. In the first case, the albuminous part is so 
much overdone as to be worthless, and the gelatinous, 
instead of being fully softened, which is all that is re¬ 
quired, is dissolved and lost in the water by boiling. For 
broth, meat containing the most ozmazome is to be pre¬ 
ferred, such meat rendering the fluid more nourishing 
and savory. 
MILCH COWS.—^^The value of milch cows is depend¬ 
ing on several circumstances, such as the quantit 3 ’- of milk 
produced, the butter it will make, the time of going dry, 
and the gentleness of disposition, ease of milking, &c. It 
is not always the smoothest and handsomest cows that 
are the best milkers; on the contrary, a disposition to 
take on fat is rarely found combined with great milking 
qualities. In England, the Ayrshires are great favorites 
as milkers; but there, as here, occasional instances in all 
breeds are found where large quantities of milk are pro¬ 
duced. In this country, considerable discussion has taken 
place as to the respective milking qualities of the Short 
Horns and the native breeds, and an ample list of the 
best that could be selected on both sides, with the quan¬ 
tities of butter and milk produced, may be found in Mr. 
Colman’s 4th Report on the Agriculture of Massachusetts. 
We select a few of both kinds, to show the immense dif¬ 
ference there is in profit, between keeping good cows 
and poor ones. 
■ Belina, 
S. H., Mr Powell, butter per w’k, 
204 
Blossom, 
S. H., Mr. Canby, “ 
ee 
17 j 
Oakes cow. 
N. B., Mr. Quinev'’, “ 
cc 
19| 
Nourse cow. 
N. B., Mr. Nourse, “ 
(< 
20 
Springfield, 
N. B., Mr. Henshaw, “ 
(C 
21 
And any number of the common native breed may be 
produced that will yield from 12 to 15 lbs. per week. 
The amount of milk that some cows will give is truly 
astonishing. As an example, we give thepi-oduct of the 
celebrated Cramp cow of Lewes, in England, premising 
that some of the instances furnished by Mr. C. fall but 
little below. 
Year. 
Time milked. 
No. of quarts. 
lbs. of Rutter. 
1805 
48 weeks. 
4921 
640 
1806 
45 “ 
4137 
450 
1807 
51 “ 
57S2 
675 
MIL 
DEW.—This is a 
disease which 
attacks both liv- 
ing and dead vegetable matter; and causes the farmer 
most serious losses by producing blight in his crops. It 
is generally attributed to meteoric agency, such as dew, 
fogs, showers, &c., but is in reality caused by minute 
fungi, or parasitical plants. How far atmospheric chan¬ 
ges may predispose plants to the attacks of these fungi, is 
a question worthy of investigation. Some of these fungi 
attack plants internally and some externally. Ofthe first 
of these is the Vredo feetida, which causes the smutty ker¬ 
nel in wheat. It attacks and fills the young seed with 
myriads of its stinking deep brown spores, which end in 
filling and rendering worthless the whole grain. Puc- 
cinia graminum, the common mildew or blight of wheat, 
is genei-ated in cavities below the epidermis or skin of 
the plant, and protrudes when ripe, in the form of dark 
grej’ broken striae or lines. AScidium cancellatum is the 
blight on pear trees, and appears in bright yellow spots 
upon the upper surface of the leaves. What is called the 
fire blight in the pear tree, is the work of an insect. The 
orange red mildew of the Barberry, is AEcidium berberi- 
dis. Sclerotium com,pactum, occasionally establishes itself 
on the rind of fruits, rendering them uneatable; one of 
the varieties of the Sclerotium is supposed to produce the 
bitter rot, one of the worst diseases of the apple. Of the 
fungi that attack the exterior of plants, the following are 
some of the most common. Erysiphe communis, and E. 
paunosa, which are the mildew of the pea and the peach. 
Botrytis difusa, forms the white mealy substance on the 
leaves of onions and similar plants. The mildew which 
forms the whiteness on the leaves and stems of roses, is 
the Acrosporium monilioides. The attacks of all these pa¬ 
rasitical fungi are brought on by an unhealthy state of 
the plant, occasioned by a want of nutrition, an excess 
of it, or by atmospheric causes. Deep colored roses and 
peaches, are the most liable to mildew, and this has been 
supposed to arise from constitutional debility, for their 
color is owing to a want of power to decompose carbonic 
acid. Mr. Knight stopped the attacks of mildew on hia 
pear trees, by taking them up, washing their roots clean, 
pruning them closely, and removing them to a newsitu- 
tion. The best preventive of the mildew in wheat, is a 
well drained and limed soil, the avoidance of too much 
fresh manures, and the removal of all causes that prevent 
a free circulation of air. 
MILK.—Milk is composed of water, serum, &c., and 
globular particles one ten-thousandth of an inch in di¬ 
ameter, which are composed of fatty matter, (butter,) 
and a coagulable matter, (caseum,) from which cheese 
is produced. These globules rise and constitute cream. 
By the agitation of churning, the fatty globules unite in¬ 
to a mass, leaving the buttermilk, consisting of caseum 
and serum. The following table from M. Pareira, will 
show the preparation of the several ingredients in the 
most common kinds of milk. 
100 parts of the 
Milk of the 
Cream. 
Butter. 
Caseum 
Sugar 
of Milk. 
1 
Total of 
Butter, 
Caseum and 
Sugar. 
Ewe, . 
11-5 
5-8 
15-3 
4-2 
26-3 
Goat, . 
7-6 
4-66 
9-12 
4-38 
18-6 
t Cow,. 
4-6 
2-68 
8-95 
3-60 
15-23 
( Cow,. 
^ A 
4-5 
6-10 
3-5 
14-10 
( Woman, . 
1 o S 
5-16 
0-180 
7-62 
12-96 
? do. . 
f C cc 
5-2 
0-250 
7-96 
13-38 
1 do. . 
J m 
5-18 
0-240 
7-86 
13-28 
Ass, . 
2-9 
2-3 
4-5 
6-8 
Mare, . 
0-8 
1-62 
8-76 
10-39 
From this fable, it will be seen that the milk of the 
ewe is richer than any others in the total of its contents; 
that woman’s milk gives the greatest per cent of butter; 
and that mares’ milk yields the most sugar of milk; but 
slightly-exceeding, however, woman’s milk in this re¬ 
spect. 
TRANSACTIONS OF THE N. Y. S. AG. SOCIETY. 
That the friends of the State Ag. Society may know 
the estimation in which their annual publication is held 
in other states, we copy the following notices: 
“We have received from the Secretary of the N. Y. 
Slate Agricultural Society, the Transactions of that body 
for .1842. It is a large octavo volume of more than four 
hundred pages, handsomely printed, handsomely bound, 
and full of valuable matter. It contains several portraits 
of animals and implements of husbandry, plans and ele¬ 
vations of farm buildings, &c. It is a valuable work, 
and hereafter the Transaction of the N. Y. State Agricul¬ 
tural Society will be quoted and referred to as good au¬ 
thority, and as a fountain of agricultural information.”_ 
Maine Farmer. 
“ The volume contains 410 pages, as varied in subjects 
as they arc interesting to the agricultural reader. The 
several communications are from gentlemen of experi¬ 
ence in farming, and of enlightened minds, and combi¬ 
ning, ^s they do, practice with science, lends a value and 
a charm to their writings which cannot be too highly ap¬ 
preciated. W e shall transfer to our columns much of the 
contents of this rich work, and can therefore vouchsafe 
to our subscribers, in the current volume of the Ameri¬ 
can Farmer, a fruitful harvest of that kind of learning, 
which is treasured the more by the husbandman, because 
it is the result of practical knowledge illumed by the 
lights of science.”— Am. Farmer. 
“ As in the last volume, so in this, we meet with mat¬ 
ter of great ability and of general and absorbing interest. 
Among other things, we find two prize essays from the 
pen of Willis Gaylord, E.sq., occupying sixty pages, eve¬ 
ry word of which we should be glad to transfer to our 
columns, if the nature of our work permitted. As it is, 
we must be content with making brief extracts from such 
portions of these essays as we deem most interesting to 
our readers.”— Southern Planter. 
“ This is a handsome volume of more than 400 pages, 
and however exalted our expectations may be in rela¬ 
tion to the agriculture and public spirit of the Empire 
state, it really does them credit. We have read the ad¬ 
dress of Gov. Seward at the Annual Fair, last fall, and 
that of the President, James S. Wadsworth, before the 
Society in the winter, with a great deal of satisfaction. 
There is embodied in the work, an abundance of matter 
in detail, highly beneficial to the farmer, and particularly 
calculated to encourage him to look abroad among his 
brethren of the plow, and gather from the progress they 
are making, fresh incitements for the agricultural race be¬ 
fore Mm.”— Farmer's Cabinet. 
“ This work is too valuable to be despatched in a sin¬ 
gle paragraph, and we cannot better serve the public and 
do justice to the many able and instructive articles it con¬ 
tains, than by giving them at length in our columns as 
time and opportunity offer.”— Farmer's Advocate. 
