130 
THE CULTIVATOR 
as will use up the manure of the yards, by putting the 
manure of 6 or 8 cows to the acre, in the following man¬ 
ner, viz: — The soil should be plowed deep and tho¬ 
roughly in the fall, and as much vegetable matter as pos¬ 
sible turned under with the sod, to decay and mix with 
the soil. This should be thoroughly harrowed early in 
the ensuing spring, but not plowed again until near the 
season to plant. It should then be plowed deep and tho¬ 
rough, and well pulverized. 
Potatoes are the best crop to improve such soil, as the 
pi'Ocess of their culture pulverizes the sod and exposes 
the soil generally to the action of the atmospheric air. 
After the potatoes are harvested, it will be well to plow 
the land and expose it more thoroughly to the effect of 
the air and frost. Early in the ensuing spring, the same 
ground should be manured, harrowed and plowed seve¬ 
ral times, when it is suitably dry, which av ill prepare it 
to receive a stock of grass. 
It is the first object with most farmers, to put on a 
crop that will produce the greatest profit the present sea¬ 
son, and stock their ground to grass with the same. But 
this is not the right way to prepare the soil for succes¬ 
sive drafts of interest. Such a crop should be put on to 
stock grass with, as will admit of being sown earlj*, that 
the young grass roots may hav'^e an opportunity to get a 
deep firm hold in the soil before the grain and weeds get 
the start of them, and the soil becomes so packed as to 
prevent their penetration. Those grains which produce 
the least shade are most desirable, that the 3 ^oung grass 
may not be overshaded. Spring wheat, rye and barley, 
do well to stock with, as they may be sown so early that 
their speedy growth will not interfere with that of the 
grass. 
It is better to over stock with grass seed than to fall 
short of a proper quantity; as nature will easily dispose 
of the surplus, but cannot properly supply a deficiency. 
I have usually sown twelve quarts of timothy seed to the 
acre, when sown clear, and the quantity reduced in pro¬ 
portion to the quantity^ of other kinds of grass seed ad¬ 
ded. It is well to mix several kinds of grass seed, to 
stock with, as the soil will yield a greater bulk of a va¬ 
riety of grasses than of a single kind. 
Having been thus prepared, the soil will become deep¬ 
ly and thoroughly interfused with the roots of the young 
grass, which will prevents its packing, and contribute to 
its annual support by their transmutation. This is one 
of the most vital principles in the soil, and the least ob¬ 
served by the majority of our farmers, (if they may be 
judged by their practice.) In short, if the young mea¬ 
dow is well set, and left to receive the benefit of its na¬ 
tural clothing, the roots will acquire an extensive growth, 
and their annual transmutation will increase and pre¬ 
serve the vitality of the soil for many years, if not du¬ 
ring the continuance of the practice. 
But if the meadow is poorly set, and its clothing grazed 
off, the roots will degenerate, the soil will become close¬ 
ly packed, its vitality will diminish, and at length pro¬ 
duce little or no profit. 
I am opposed to rolling- meadows: for a farmer thus 
goes through a course of treatment with a piece of land, 
with a view of benefltting it by the aid of nature’s orga¬ 
nic laws, and protracts his efforts beyond the accom¬ 
plishment of the object, by packing it down again with 
a heavy roller to seclude her benefit. 
Hay should be cut up and cured for cows when in its 
fullest bloom, as it is then most nutritious. Some object 
to cutting at this period, because more sun is required to 
cure it properly; and that it does not spend as well as 
when cut later. Hay may be put into tight barns much 
greener than is usually practiced, if well salted when 
put in: which should always be done for the improve¬ 
ment of the hay and stock. It is much better for cows to 
eat salt in their every day’s food in proper proportion, 
than in large quantities, as is apt to be the case when 
they are only occasionally fed; six or eight quarts to the 
ton, may be profitably used. When grass stands until it 
becomes more ripe before it is cut, it assumes too much 
the nature of grain for milch cows. It may “ spend far¬ 
ther,” (as the saying is,) because it is harder to digest, 
and cows will not eat so large a quantify of it as when 
cut in full bloom. I have often observed that my cows 
would eat mors weight of good hay, than straw; but was 
not convinced that the straAV was of equal value, although 
it “ spent further.” 
It is the practice of botanists to procure their plants 
for medical purposes, when in their most vigorous growth, 
and great care is taken to cut and cure our garden herbs 
when in bloom, for the same reason that grass should be 
cut for hay at that time. 
There is a certain period in the growth of plants at 
which the ingredients that form the main bulk of vegeta¬ 
ble matter, lose their equilibrium of chemical attractions, 
and take the first step towards a decomposition of their 
elementary parts; and it is evident that this takes place 
soon after the bloom of the plant closes the_ process of 
generation, and may be readily discov-ered in meadows 
by the perishing of the lower leaves of the grass, and a 
general change in its color, and it should not be allo wed 
to stand and lake another step towards their final disso¬ 
lution. 
The mangel imrzel is the most profitable root for the 
dairyman to raise upon highly manured ground, as they 
are a hardy root, and not subject to injury from worms, 
nor easily overpowered by weeds. They are very con¬ 
genial food for cows while feeding hay, and there is no 
danger of over feeding with them. But they will not 
yield largely as a field crop, as our common soils are not 
sufficiently rich to produce them in abundance. There 
is no soil too rich to grow them successfully, if properly 
tended. If a piece of ground is designed for their growth, 
which has been hard trodden, it should be plowed deep 
and fine, late in the fall previous to sowing, that the 
frost may dissolve the hard lumps. Ground that is plow¬ 
ed while covered with water, will not bake in a late fall 
sun, and the action of the frost will render it light and 
fine before warm weather in spring. 
Ground designed for this crop should be highly ma¬ 
nured, and well pulverized and mixed, when suitably 
dry; and it is well to work it over immediately before 
planting the seed, to keep the weeds in check. From 
the 15th of May to the 1st of June, is the proper time 
for planting. The ground may be readily prepared by 
setting a half dozen cultivator teeth in a pole or scant¬ 
ling, 15 inches apart; a couple of poles will answer for 
thills, and you are prepared with a machine that will 
furrow Avith one horse, an acre both ways in two hours 
—dividing it into squares of 16 inches, which is a pro¬ 
per distance for them to stand. 
The seed should be well tried, to be sure it Avill grow. 
Scalding water should be poured to the seed 12 hours 
previous to planting, which will forward their germi¬ 
nation and give them a fair start of the weeds. Not less 
than two seeds should be deposited at the corner of each 
check, and covered two inches with fine earth. The 
ground should be hoed before the weeds get deeply root¬ 
ed, as they will then be more easily subdued. The hoe 
should be frequently used, and only one plant allowed to 
stand in each corner, and the blank filled by transplant¬ 
ing, which may be done at any time before the plant gets 
too large. When the soil is very rich and the season 
wet, they Avill run too much to top, and require too 
much serum for the health of the plant. 
The root being deeply shaded, and kept from the in¬ 
fluence of the sun, is not capable of performing its part 
in digesting the inhalations. The root of this plant feeds 
largely upon the vital properties of the soil; while the 
lungs or leaves are provided also with extraordinary ca¬ 
pillary properties by Avhich they collect food largely 
from the atmosphere. The want of a proper equilibrium 
between them may be observed by the lower leaves be¬ 
coming of a paler color than the rest, and should be ta¬ 
ken off and fed to the milch cows, as they are very nu¬ 
tritious. From 5 to 10 tons may be obtained from an 
acre (in vigorous growth,) in the course of the season, 
if properly tended, without injury to the root. Light 
frosts do not injure this root, but they should be gathered 
before they freeze hard, by pulling them and beating off 
the dirt that may stick to them, and put into large heaps 
or ridges; after Avringing off the tops with the hands, 
and secured from the frost by covering them with straw 
or tops. When there is no danger of freezing, they 
should be exposed to the cool drying air, to prepare 
them for the cellar. They should not be kept too warm 
during the Avinter. 
Plaster should be sown early upon pastures, that the 
root may receive its earliest benefit in its germination; 
it is then it needs an artificial stimulant if ever. I have 
practiced for several years sowing one bushel of plaster 
to the acre on my pastures, in the month of April, on the 
last small snows we have in that month, and find it a 
very conA^enient time, as it can then be sown more uni¬ 
form; I am convinced that plaster sown at this time is 
more beneficial also, than when sown at a later period. 
I have generallj’' repeated the same quantity about the 1st 
July, and am seldom destitute of plenty of nutritious food 
for the cows, after they commence their milk in spring, 
until the close of the milking season. 
I again repeat the remark, that it is highly necessary, 
after cows have come freely to their milk, the fluent 
state of the system should be kept up by being regularly 
fed with nuti-itious food. 
If they are allowed to shrink largely in their milk, 
(especially in the latter part of the season,) and then an 
attempt is made to increase the milk by extra feed, it is 
apt to be taken to flesh. It generally happens in the 
months of August and September, that pastures get ra¬ 
ther dry and infected by grasshoppers, and cows_ are 
troubled severely Avith flies, heat, &c. in the day time. 
During this season they should be fed plentifully in the 
morning AAoth succulent food. 
I w-ould therefore suggest soAving Indian corn, broad¬ 
cast, for this purpose, at the rate of two and a half bush¬ 
els to the acre; a small kind of corn is preferable, as the 
stalk will not groAV large. This crop should be sown at 
different periods, and allowed 80 or 90 days to grOAv; at 
which age it Avill be found to contain the most saccha¬ 
rine matter, and Avill make the most milk. It is not on¬ 
ly sweeter when grown in this Avay, but yiehls much 
more of the saccharine juice than when planted in the 
usual Avay and allow'ed to grow the natural fruit, and 
will grow much taller. Upon ground that is strong and 
clean, it will grow from five to nine feet high in 80 days. 
This should be cut Avith a scythe or sickle, and fed in a 
green state. If early frosts should overtake the crop be¬ 
fore it is consumed, it should be cut before freezing and 
put into large shocks, being set upon the butts. It will 
keep in this condition for several weeks, until it can be 
fed out profitably. It is also an excellent feed for win¬ 
ter, AA’hen well cured, for milch cows, calves or dairy 
cows, late in the fall or in the spring. I have tried an 
experiment with this crop the present season, and the 
result is even beyond my anticipations. I commenced 
feedin"- it to my cows about the 10th of September, after 
feeding them plentifully for several weeks with mangel 
wurzel tops, which had kept up their fluency to my full 
satisfaction. On the third feeding, I found the milk had 
increased two quarts to each coav, with an uncommon 
sweet flavor, making the best curd I have ever s; en, ad¬ 
ding one-half as many lbs. of cheese as I have cows ir 
my herd. The cheese appears to retain a peculiarly de 
licious flavor, hence I am firm in the belief that dairy 
men will find it beneficial for them to raise more or les* 
of this crop annually, to protract the fluency of the milk 
New ground is very congenial to its growth. From 1C 
to 16 tons may be raised to the acre, and this quantity 
may still be increased by extra preparation of the ground 
I have been experimenting for several years, to ascer 
tain, if possible, hovy the greatest profit may be derived 
from the slops of a dairy, by the various modes of ma 
king beef and pork from them, and by feeding them to 
my dairy cows, to make milk; and have come to the 
conclusion that feeding them to cows is the most profita¬ 
ble. 1st. Because Avhey is strongly impregnated with 
the real properties of the stomach, which it retains after 
the coagulating process is finished, and which operates 
as a strong chemical agent to assist the gastric juices in 
converting the various substances that are taken into the 
stomach into a uniform mass, called chime. After hav¬ 
ing thus performed its first important agency, it may be 
traced still further to its agency in producing an abun¬ 
dance of chyle or milk; as it still retains many of its 
original properties, and is more readily absorbed by the 
secretive glands than a raw material. 2d. Because I have 
satisfied myself by actual demonstration, that our house 
slops and other coarse feed, such as is generally fed to 
swine, will make as many pounds of cheese as pork, if 
properly managed; and one-third more beef than pork, 
when fed to neat stock at any age. 
If swine are fed chiefly upon dairy slops, they should 
be closely confined; Avith an opportunity to sleep on dry 
earth if they choose, in the heat of the season, as they 
will require less solid food to keep them thrivfing. 
Swine thus fed, should be fattened before the weather 
gets very cold in the fall; as it requires less labor then 
to prepare food, and keep it at a proper temperature to 
feed. I have made the most pork, and the quickest, 
from the same value of feed, in the folloAving manner, 
viz:—Fill a kettle half full with potatoes, fill up the ket¬ 
tle with sour apples and sufficient clean Avater to boil 
them soft, without burning; while hot, mash them fine 
together, and add, in the process of mashing, one-eighth 
the whole quantity of provender meal, (be sure to mash 
fine,) to this add Avhey or other slop enough to reduce it 
to thin slop. This should be fed at a temperature equal 
to that of the stomach, which is usually about 95 degrees 
Fahrenheit, in any quantity the animal will eat. A great 
assistance may be thus rendered to the digestive organs 
of fattening animals, especially the swine, which is apt 
to get inert, and will not rise until compelled to perform 
the offices of nature, or rid itself of pain occasioned by stu¬ 
por or disease. This is generally the case with swine fat¬ 
tened with solid grain feed. As soon as the appetite is sa¬ 
tisfied by eating the solid meal, it lies down to dose, until 
the undigested food creates an unnatural heat or fever, 
which tends to inflame and contract the absorbing glands 
of the stomach and intestines, until the animal will take 
but a small quantity of food and consequently thrive slow 
But when swine are kept upon food prepared as aboA’^e, 
they will receive the food into the stomach almost in a 
state of chyme; of a proper consistency that they will 
not thirst, to contract the secretive organs. The food is 
a proper acid to create an appetite to eat often, and will 
not scour or cloj*; will keep the stomach always full, 
and receive it at a proper heat to meet the natural warmth 
of the stomach, and the secretions of fluid will be con¬ 
tinually carried on without closing a single valve or stop 
ping the Avheel to fill a bucket. 
Directions for feeding whey. Dairy slops cannot be 
conveniently fed to cows without some fixture to confine 
them to troughs or tubs. A regular milking barn is 
therefore the best preparation that can be made for this 
purpose, as it adds much to the facility of milking and 
feeding with hajq roots and other articles. My milking 
barn, Avhich I think affords the best facilities of any floor 
I have seen, is constructed in the following manner, viz: 
The barn is 50 by 30 feet, wfith 14 feet posts, 5 bents, 
cross beams and joists 6| feet from the first floorer sills, 
which provides room for 25 tons of hay over head, with 
a half tunnel or conductor, passing from the ridge in the 
center perpendicular through the moAV'; through which 
the hay is conducted to the center of the hall between the 
stanchions. Avhen it is ready to be consumed by the cows. 
It has three doors on each side to admit the cows, and a 
free circulation of air in summer, with an 8 feet door at 
each end opening into the hall, which is 8 feet wide be¬ 
tween the stanchions, affording also a free circulation of 
air, and sufficient room to feed and carry milk conven • 
iently; Avith strong plank floors, on a descent of 4 inches 
in 12 feet, Avhich is a sufficient pitch to carry off the 
urine. The lower end of the planlf is propped back 2 
inches from the sill, to give the urine free passage; un¬ 
der Avhich space a trough is suspended to conduct the 
AA^ash of the stables into a large vat adjacent to the.root 
yard, for the purpose of making compost of coarse weeds, 
&c. The wash from the stable of 20 coavs, thus saved, 
together with the dairy slops from the cheese-making 
room, which may be conducted into the same reserAmir, 
will make manure enough annually to raise 500 bushels 
of roots from a half acre of ground, if properly managed, 
with little additional expense. A wide plank is fitted 
closely to the back sill, and raised from the floor even 
with the top of the silt, thus admitting the wash to pass 
under, AA'hile it forms a platform wide enough to allow 
each cow’s calf to be tied to a staple or ring behind them, 
and stand upon a dry floor. The urine, &c. from the 
calf, will pass off in the same channel into the common 
reservoir, and the cows in going into the stable will 
