THE CULTIVATOR 
161 
PRODUCTIVE FARMING. 
Floreat Agricultura—May agriculture flourish. This 
wish, this desire cannot he amiss at the present time, 
when cultivators of the soil cannot find a market for 
their produce at remunerating prices. Agriculture ac¬ 
cordingly languishes, and farmers feel discouraged. But 
there is no need of despair, for the land produces in a- 
bundance, and there is a fairer prospect ahead. 
These reflections occurred on receiving from a friend 
and reading a small 8 vo. of 150 pages, published in New- 
York, by D. Appleton & Co., 200 Broadway, entitled 
“Productive Farming.” The author, Joseph A. 
fiuiTH, informs us that it is a compilation, or “ a familiar 
digest of ihe recent discoveries of Liebig, Johnston, Davy, 
and other celebrated loriters on vegetable chemistry.” —This 
compilation is an abstract or compendium of the princi¬ 
ples laid down by these distinguished agricultural wri¬ 
ters, so that the farmer may read in a short time, and at 
a cheap ate, thi.s small work on “ Productive Farming,” 
without the necessity of wading through the larger and 
more detailed works, from which the author professes to 
have compileii. This work, though useful, will not su¬ 
persede the original works of Lii big and others, where 
farmers are able and willing to purchase them; but “ Pro¬ 
ductive Farming,” is dapted to the wants of those who 
have little money to spare, and less time to read; as the 
work contains, multum in parvo, or a condensation of 
several larger works. It is accordingly recommended 
to all who desire to see agriculture flourish and improve. 
Book farmers, and practical farmers, those who culti¬ 
vate large or small farms, may find something useful in 
the study of this little book. 
We are glad to see the Appletons, Wiley & Putnam, 
and other publishers in the book trade, taking hold of 
works on agriculture. This subject of late is exciting 
more interest in the community, and farmers are not on¬ 
ly turning the soil, but turning the leaves of books, stu¬ 
dying the science of the art they cultivate, and becoming 
better acquainted with the nature of soils, the use and 
preparation of manures, and the rotation of crops. 
There lias heretofore been too much apathy among the 
owners and cultivators of the soil, in regard to the study 
of agriculture, owing in a great measure to the facility 
of obtaining new lands at low prices. Hence farms 
would be cultivated and worn out, and the occupants emi¬ 
grate to Ihe west, where the virgin soil would for a time 
reward sheir labors with abundance, without much care 
or exertion. But good lands will wear out, and by re¬ 
peated cropping become poor and barren, if no means be 
employed to renovate them. Such has been the case 
with many a farm, and the occupants who emigrated from 
the Atlantic states, have repeatedly pulled up stakes and 
gone farther west. This process is still going on, and 
will continue over the wide expanse of the United Slates. 
But those who till the land in the old thirteen States, in 
order to compete with their countrymen beyond the Al- 
leghanies and the Far West, must read and study as well 
as labor. The science of agriculture is replete with in¬ 
struction, and though agricultural writers may occasion¬ 
ally indulge in unsatisfatory theories, yet among the la¬ 
ter authors we find much practical good sense and desi¬ 
rable information. 
“ Chemistry has rendered many and great services to 
agriculture, and can render more; the two sciences ought 
not to be considered as having no relation to each other; 
on the contrary, practical farming is only conducted on 
rational principles when directed by chemical science. 
Hitherto it has fallen in with the humor or bias of only | 
a few scientific men to enter upon such inquiries. Sir i 
Humphrey Davy, the greatest chemist of his age, devo¬ 
ted his efforts not only laboriously, but most usefully, to 
the prosecution of agricultural chemistry; and the recent 
views and discoveries of Liebig, will dp much to econo¬ 
mise agricultural operations, as well as to direct the 
farmer to the easiest and shortest modes of doubling his 
crops. But geneially the appreciation of such efforts, 
on the part of learned men, has been so small—the re¬ 
ception of scientific results and suggestions by the farm¬ 
ing tenantry, so ungracious, that little wonder can exist, 
that so many have quitted the field in disgust—that the 
majority of able chemists should studiously avoid it. 
Hence it has happened that in England, the analysis of 
soils has rarely been undertaken, except as a matter of 
professional business.”—Productive Farming, p. 144. 
This state of things is undergoing a gradual change for 
the better in this country and Europe. Our author informs 
us, p. 145, “ that early in the present year, a meeting of 
landed gentry and farmers took place in Edinburgh, for 
the express purpose of forming an association/or the appli¬ 
cation of Chemistry to agriculture; a tolerably expressive in¬ 
dication of the state of public feeling in Scotland, and one 
that we trust will be followed up by the organization of 
kindred institutions throughout the entire kingdom. The 
great and leading object of the association is to have a 
chemist of first rale eminence, resident in Edinburgh, 
who during the winter months, shall devote himself to 
analysing such soils, manures, and other substances as 
may he sent him by farmers, and giving them ad vice re¬ 
garding their value and usefulness. In summer, he will 
visit different districts of country, at the request of mem¬ 
bers of the association, and give a few lectures in the 
towns, or advice to individuals, regarding the sj^sfem of 
management best adapted to different soils. It is easy to 
see that all this will be attended with very great practi¬ 
cal benefits to the country.” 
In conclusion, we again recommend this little work on 
“ Productive Farming,” to the consideration of the agri¬ 
cultural community'. Richmond. 
MR. FERRE’S ROOT STEAMER—(Fig. 77.) 
Messrs. G.aylord & Tucker —As the season for ma¬ 
king pork is at hand, and as it is allowed by all judicious 
feeders, from numerous experiments, that cooking food 
for fattening swine, is not only the most economical, but 
also the most expeditious method, I feel in duty bound to 
lay before the numerous readers of your valuable paper, 
the plan of a steaming apparatus which I have used the 
year past to my entire satisfaction. For simplicity of 
operation, economy in fuel, cheapness of construction, 
and (I believe,) durability', I have never seen any thing 
preferable to it. I have substituted a cast iron bottom of 
a peculiar form, and setting the same in the arch, for the 
sheet iron bottom to a box, described in a back volume 
of the Cultivator. I have endeavored by some rough 
vague marking, (as the draftsman would call it,) to give 
some idea of the form of the bottom and manner of set¬ 
ting the same. An end view is given; the concave at 
the end omitted, that its shape may be more readily seen. 
A. end view of steam box—B. false bottom inside the 
box, having numerous half inch holes, on which the ve¬ 
getables to be steamed rest—C. C. underside bottom—D. 
fire dooi-—E. ash vault—G. chimney—I. damper—O. O. 
a flange or raised edge around the upper side of the bot¬ 
tom, of a suitable thickness to fill the groove of a com¬ 
mon grooving plow. The under edge of the box is 
grooved and driven on to the raised edge about three- 
fourths of an inch. The bottom of the one I hav'e in use, 
is about 4 feet long by 2i feet wide, and is calculated to 
steam from 8 to 10 bushels with despatch; it weighs a- 
bout 110 lbs., but they may be cast of any weight ami 
size, to work 20, 30, or 50 bushels. 
Surface view of the bottom. — (Fig. 78.) 
This figure shows the course of the fire from the arch 
on the right hand, to the chimney at the same end of the 
arch on the left hand side.—A. fire dooi’—B. chimney'— 
C. course of the fire to the chimney’—D. grates. 
The arch on the right hand side at the grates, is one 
foot wide, and about the same in height; on the left hand 
side, next the chimney, 9 inches wide, and the depth of 
a brick set edgew’i-se, as shown in fig. 77. By this, it 
may be seen that the fire operates on theboltom between 
7 and 8 feet in length, by which (if the damper is pro¬ 
perly set,) we save nearly all the heat. A tube is in¬ 
serted at one corner of the bottom to draw off the water, 
which to steam 8 bushels, requires about 9 gallons, or 
one inch deep on the bottom, at the commencement; a 
small tube or cock in the side of the box, will show at 
any time, if the water should become exhausted. 
The expense of erecting the one I have in use, labor 
and materials, did not exceed ten dollars. J’he bottoms 
cast to order of any size, may be hail of Mr. L. Trask, 
at the south end of Springfield, Mass., near the U. States 
water shops, who has had some experience in easting 
the same. For heating water for washing, scalding hogs, 
or any other purpose, it is vei-y valuable and saves much 
fuel. Now if my friend in a good cause, Solon Robin¬ 
son, would adopt the cast iron bottom for his railway 
steamer, he would have a durable and valuable appara¬ 
tus I think, and no mistake. As there is no patent, I 
hope some of our agricultural friends may be benefitted 
by the improvement. 
The drouth has been very severe for some weeks past, 
but latterly we have had fine rains. Wheat and ry'e good, 
oats middling. Hay crop short of last season; late jiota- 
toes promise a fair crop. I would reeommen<l planting 
field beans as a substitute for summer fallow', on light 
land, for a crop of rye; as I have nearly doubled my 
crop for three successive years, by faking a'crop of beans, 
and using three peeks of plaster on the beans per acre. 
Yours, .Iona. E. Ferre. 
Agatoam, Hampden co.. Mass., Aug. 16, 1843. 
Provoke not, nor be easily provoked—forgive that ye 
may be easily forgiven. 
CLIMATE AND PRODUCTIONS OF THE SOUTH. 
Messrs. Gaylord & 'Tucker —In the Southwestern 
Farmer of the 4th inst., a paper published at Raymond, 
in this state, I find, under the head of “ Gross Slanders,” 
a short review of a piece from the Farmer’s Encyclope¬ 
dia, on “ Effects of climate of the South.” I have not 
seen the Encyclopedia, but presume the S. W. Farmer 
has given correct extracts; if he has, the writer is un¬ 
acquainted W’ith the productions of the south, or design¬ 
edly gives incorrect information. As your paper circu¬ 
lates far and wide, north and south, east and west, 1 have 
concluded to give yoa facts, founded on my own know¬ 
ledge, in relation to the productions as w’ell as health of 
this part of the south, which is situated between 33 and 
34 degrees of north latitude, and like the state generally, 
is hil'y and broken. I know an opinion prevails that this 
state is a perfect level flat morass; the reverse is the 
fact. This opinion is formed from the accounts of steam¬ 
boat travelers, who judge the ichole state by the Missis¬ 
sippi river swamps. Even on the river, hills, high 
peaked and lofty, may be seen, as at Vicksburg, Natchez, 
&c. I w'ill take a few extracts from the publication first. 
The writer says; 
“Beets, carrots, parsneps, turneps, radishes, and other 
roots, are equally affected by a hot sun, and scarcely 
worth cultivating to the far south. They all fructify be¬ 
fore they have formed perfect roots, and make foliage at 
the expense of their bulbs: hence they will always be 
articles of commerce; the South will h ve to depend on the 
North for them.” 
The largest and finest beets, turneps, sweet potatoes, 
and yams, I have ever seen, are raised in this section of 
the country in great abundance—beets of the mangel 
wurfzel kind, weighing from 25 to 30 lbs.; the common 
red beet measuring from 12 to 15 inches round. I have 
just stepped into my garden and measured one upwards 
of 12 inches, and I have seen and raised many much lar¬ 
ger. 'Lumeps are raised as heavy as the mangel wurfzel. 
Yams from 18 to 20 inches round, and from 15 to 18 
inches long. Irish potatoes as fine and large as any I 
have ever seen from the north. It is thought best to 
procure the northern potatoe for seed every three or four 
years, though many think it not necessary. I have never 
seen any kind of vegetable for table use, come to greater 
perfection than they do here, (with the exception pro¬ 
bably of celery,)—tomatoes, squashes, cornblins, cucum¬ 
bers, cabbage, peas of all kinds, beans, &c. &c., all and 
every one as finely flavored, grow as large, and come to 
perfection in every respect, as well or better than far¬ 
ther north. 
In speaking of fruits, &c. he says: 
“It is in Pennsylvania, Virginia, Maryland, Jersey, 
and the north of Europe, that we enjoy them, although 
originally they came from places near the tropics. The 
peach of the Carolinas is full of larvae, gum and knots, 
and too stringy and forced to be juicy and flavored.” 
Now, Messrs. Editors, I was raised in Middle Virginia, 
in the county of Amelia, about 40 miles southwest of 
Richmond; lived there until I was upwards of fifty-two 
years of age; have seen, tasted and enjoyed the fruits of 
Virginia from my boyhood to old age; and whilst I have 
the very strongest attachment for <he Old State, (God bless 
her,) and for every thing relating to it, and strong par¬ 
tialities too, truth compels me to say that the peach of 
this part of the south, (which is in the same degree of 
latitude as about the middle of South Carolina,) is far, 
very far superior to the peach of Virginia. “ The south¬ 
ern peach full of knots, and stringy and not juicy!!” 
Why, Messrs. Editors, a strange “ coincidence” happen¬ 
ed whilst reading the piece in Ihe S. W. Farmer; just as 
I came fo that part speaking of peaches, my brother's 
wife handed me a waiter full; they looked so enticing I 
put the paper b}', and was obliged to spread my handker¬ 
chief in my lap to prevent the juice dropping on the 
floor whilst peeling them; the best peaches when fully 
ripe, are nearly as juicy as an orange; this year, owing 
to the cold backward spring, the fruit is not as large as 
usual, but I picked from the same waiter one and mea¬ 
sured it. It measured eight and a half inches round. I 
have seen man}’ larger. 
Again he says:—“ The changeableness of the weather 
at the south in the spring season, throws plants off their 
guard; the frosts attendant on these changes destroy the 
young fruit, and it is only one year in three the crop hits 
at all.” This is not so. I have resided where I do for 
upwards of four years, and have never known the peach 
crop fail; true, we have fewer this year than usual, but 
plenty to eat, preserve and diy. 'The peach will bear in 
three years from planting the stone, if W'ell cultivated. 
I brought from Virginia, peach stones, and planted them 
in the spring of ’39. Last year, ’49, they bore a few 
fine plump juicy peaches. 
Again, in speaking of melons, he says:—“The forcing 
sun hurries them on to maturity before they have attained 
much size, or acquired that rich saccharine and aromatic 
flavor for which they are so much esteemed. 'Lhe Can- 
telope melon will rot or have its sides baked by a hot 
sun, before it is fully formed; and the watermelon is al- 
W'ays w'oody, dr)', and devoid of its peculiar sweetness 
and richness at the south. Vines have been known to 
run a hundred feet and bear no melons. It is in Phila¬ 
delphia and its neighborhood,” &c. &c. The melons oi 
the south are larger—(have been known fo weigh 50 lbs., 
often upwards of 30 lbs.)—are as juicy and as finely fla¬ 
vored as I have ever seen any where—are raised with 
more ease and greater abundance than farther north. If 
you, Messrs, Editors, were here now to partake of some 
