MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY JOURNAL 
k wing to stinting the quantity than any 
fcer cause. Packers are often deceived; 
* same bulk of our salt does not weigh 
• near as much as the foreign, but in a coun 
! try where salt is often purchased for one 
\ dollar per barrel, there can be no excuse 
. for restricting the quantity. 
We have often known meat to sour and 
! sometimes spoil, put down with the coarse, 
* imported salt, and that too, apparently with- 
| out any perceptible cause, there being a 
; surplhs undissolved in the barrels. Single 
layers of pork in a barrel will sometimes 
■ be^affocted, while the rest is perfectly sweet, 
^ which may have originated by the top close 
) packing of the layers when warm and soft, 
) whereby it became a solid mass, impene- 
) trable by the salt or brine. Some people 
' suppose salt to be gifted by some occult 
| power of locomotion, n r some gimlet pow- 
> er to thread its way, tr some instinct to 
) penetrate, whether put in actual contact 
i with the material or not 
) Now there is no secret, nor no great n- 
) tricacy in the penetration, or diffusion of 
> of salt through meats. It is simply a me- 
> chanical operation; being much heavier 
> than the juices, it displaces them, and takes 
j their place simply by gravity, and salt put 
> under meat never penetrates further than 
j capilliary attraction acts; therefore the true 
: policy in packing is, plenty of salt in actual 
contact with every piece, and on top rather 
than under. 
It is always safe to put enough salt 
through all parts of the barrel, and a little 
more than enough on the top, and if not 
too close packed, we will endorse its safety, 
and agree to eat the last piece. 
STEAM FOR COOKING FOOD, &c.-INQUIRY. 
Eds. Rural: — I wish to know if a sim¬ 
ple and cheap boiler, made of heavy tin, 
Russia sheet iron, or copper, and placed in 
a common cook stove and large enough to 
hold from four to six pailsful, will generate 
steam sufficient to cook food for hoes in a 
steam box of the capacity of three or four 
barrels, placed contiguous to the stove.— 
Can water be heated in an open vessel 
sufficiently hot to scald hogs, by conveying 
steam from such a boiler to the water in a 
pipe?—and could Indian meal, which 
when wet inclines to settle, be cooked by 
steam in a tight box, where it could not be 
stirred up? or could it be cooked in an 
open vessel, where it could be conveniently 
stirred up? 
One object I wish to accomplish, aside 
from the great saving of cooked over un¬ 
cooked food for hogs, <fec., is, economy of 
fuel and compactness of apparatus. An¬ 
other object—a convenient arrangement 
for scalding hogs, where the water can be 
tempered by the thermometer and used in 
the same vessel *fchere heated. If you or 
any of your subscribers can give a plan to 
meet the above case, you will confer a fa¬ 
vor on the subscriber and perhaps many 
others. I have seen plans and descriptions 
of .steaming operations which are altogeth¬ 
er too expensive for my purpose—some¬ 
thing to meet the wants of the great body 
of small farmers is the desideratum sought 
for. Moses Kingsley. 
Kalamazoo, Mich., Nov., 1831. 
Remarks. —If our correspondent wishes 
to perform his boiling and steaming opera¬ 
tions upon an economical plan, it is quite 
plain that ]iis project cannot succeed, as the 
whole question resolves itself into the cost 
of fuel. In his suggestions he proposes to 
use the ordinary cook stove, and it is im¬ 
possible by means of the ordinary pot holes 
to expose heating surface enough to make 
steam as fast as will be required, at any rate, 
without a monstrous consumption and loss 
of fuel. We have seen cauldron kettles, 
well set and with tight covers, answer the 
purpose very well. 
Indian meal in a mush, and roots are 
readily steamed and cooked in a wooden 
vessel, with an ordinary tight cover with¬ 
out stirring or any particular care. Water 
for scalding and all domestic purposes is also 
produced with a good apparatus. 
The cheapest and best constructed heater 
that we have seen was made by Gordon 
Farmer, of Mohawk, Herkimer Co., a de¬ 
scription and cut of which was given in No. 
17 of our first volume. It is a boiler with 
the feed pipes, safety valve and steam pipes, 
constructed in a box stove. It is econom¬ 
ical in-the use of fuel, and furnished for 
thirty dollars, with the necessary’ pipe for : 
steaming. t 
WORKMEN WANTED. 
Farmers! give us your experience on 
all the subjects that you are most conver¬ 
sant with. During the somnolency of farm 
labors, and the long wakeful winter even¬ 
ings, you will have leisure for posting up 
the affairs of the past year—for comment¬ 
ing upon the peculiarities and vicissitudes 
of the season—the success of failure of 
particular crops—invasion and depredation 
of insects, and the prevalence of diseases, 
that affect the interests of all. 
There is no one so low in the scale of in¬ 
telligence, but knows some one fact that 
the majority of his fellows do not—some 
operation of nature that he has observed, 
or some better manner of accomplishing 
some desirable object, than is usually pur¬ 
sued. We repeat, there is no one so poor in 
intellect—so barren in ideas,—but that on 
applying the force pump to his knowledge- 
box, he will find something new and val¬ 
uable—often something original and stri- 
. king. 
We have heard of the man of one idea; 
we should like to find him; he would be a 
rara avis in this country of the universal 
dissemination of knowledge—this land of 
free inquiry — this age of invention, re¬ 
search and do-about-as you’ve-a-mind-to,— 
tied to no system or usage to trammel his 
practice’ or ideas. 
These facts existing, we wonder that far¬ 
mers— intelligent, observing, improving, go- 
ahead farmers — successful husbandmen, 
whose whole souls are devoted to the im¬ 
provement of their minds and soils and 
their produce—are not willing and active 
in coming out and dispensing their knowl¬ 
edge and experience to their brethren. 
Our columns are open, and our assistants 
ready and willing to copy, put. in the slops, 
and correct orthography, if needed — to 
comb-out and pomatum up sound thoughts 
and valuable suggestions, if they happen 
to be expressed so homely a manner. No 
one, or one hundred heads, can know it all, 
and without the help of correspondents, 
and a combination of a great and general 
observation of the working of nature, how 
c: n we aririve at the truth—the secrets of 
the great arcana? We want to combine with 
our humble selves, one hundred mental co¬ 
workers and assistants, in the great work 
we have commenced, which, with the as¬ 
sistance we expect after the first of Janua¬ 
ry, with a blessing, we will make the wel¬ 
kin ring with the Rural and its excellen¬ 
cies. 
PREPARATION OF BINES FOR MANURE- 
In addition to the information upon pre¬ 
paring and using bones for manure, in a 
recent number of the Rural, we copy from 
the Journal of Agriculture the experience 
of Levi Bartlett, of Warner, N. H. It 
is one of a series of valuable papers on 
Manures, which" he is contributing to that 
paper." He says: 
Having within the past twelve years em¬ 
ployed many cart-loads of old bones on my 
farm, I will give the result of my experience, 
and the different processes to which I have 
resorted to make them available. The first 
bones I made use of (twelve years ago,) 
consisted of horn-piths from the tannery. 
These were scattered over a piece of green 
sward and plowed in with a coat of course 
manure. The ground was planted with 
potatoes. The next spring the plow turned 
up the same piths which were found to be 
as “sound as a roach.” The field was 
sown with oats, and alter finishing off with 
the harrow, all the piths remaining on the 
surface were collected and carried off.— 
These, with some others, were spread upon 
sward land and plowed under the sod with 
a dressing of green manure,—the land 
planted with corn. The ensuing spring, 
sowed with wheat and grass seed, the field 
being prepared for sowing by the use of 
the cultivator and harrow without disturb¬ 
ing the sod. In the fall of ’49 this land 
was plowed after being mowed eight years. 
The small piths had considerably decom¬ 
posed, but those from oxen and old cows" 
were nearly as sound as when plowed in 
some ten years previous; and 1 have no 
doubt but that fragments of them will be 
visible in the soil a half a century hence. 
My next attempt was to break them up 
with hand hammers, a slow and discoura¬ 
ging process. The broken bones—a cart¬ 
load or two—were mixed with moist ashes 
laid in a heap for about a couple of weeks, 
then spread upon the land from a cart and 
plowed in, an application which has exhib¬ 
ited most favorable results. 
My next experiment with bones and horn 
piths was to boil them in a strong ley of 
sulphate of potash. An hour’s boiling 
would reduce piths to a pulp, and two or 
three hours would dissolve the leg and oth¬ 
er hard bones of cattle and horses. I think 
this boiling fixed the ammonia of the gela¬ 
tine and likewise converted the oil or fat of 
the bones to a soap The whole was mixed 
with muck and made a capital compost.— 
The bone was as fine and white as flour, a 
sample of which I forwarded at the time, 
to Dr. Jickson. When the farmer has a 
large kettle set in an out-building, this per¬ 
haps may be an economical way of pre¬ 
paring bones for immediate use. The sul¬ 
phate potash, I presume, can be procured 
at a cheap rate at some of the chemical 
works near Boston. Or the ley may be 
made from ashes and oil of vitriol mixed 
with it. 
I next used strong caustic ley such as is 
employed in making soap. I filled a 40 
gallon* kettle in an out-room with the ley 
and bones. Soon after the boiling com¬ 
menced there was a great escape of ammo¬ 
nia—the caustic ley claimed the carbonic 
acid, the ammonia was set free, and pene¬ 
trated every part of the house from the 
cellar to the garret. Probably mostol the 
ammonia of the gelatine was lost; besides 
it took two or three times as long to disin¬ 
tegrate the bones as it did when the sul¬ 
phate was used. However, the dissolved 
bone and the coarse soap mixed with other 
materials made an admirable compost. 
My next trial was with a cart-load of 
horn-piths, which were piled up in layers 
with dry wood and the whole heap set on 
fire. When- the pile was burned down the 
piths could be very expeditiously pounded 
into a coarse powder. The shrinkage was 
very great, the cart-load of piths only ma¬ 
king about two barrels of “ bone ash.”— 
There was also an entire loss of all the or¬ 
ganic portions—oil, gelatine, scraps of hide 
and the hair. 
Sometime in July last, I filled a barrel 
with alternate layers of bones, horn piths, 
and unleached a^hes, and then poured on 
three buckets of putrid urine, to promote 
heat or fermentation. In a few weeks the 
smaller bones were so tar decomposed as 
to be readily cut with a knife. The bones 
were from the remains of a horse that had 
been blanching for two years; they were 
perfectly dry, as also were the piths. They 
ought to have been boiled in water a short 
time, or thoroughly soaked, before mixing 
with the ashes. 
My impression now is, that the following 
is the most economical method, for the gen¬ 
erality of farmers to take in preparing 
bones for use:—Boil them for a short time, 
and while hot mix them with unleached 
ashes, the whole to be covered with loam 
or muck to retain the heat and absorb the 
ammonia which will be set free. A few 
months’ time would be sufficient to decom¬ 
pose them, and during the operation a large 
amount of nitrate of potash (salt petre) 
would be forme d, and probably phosphate 
of potash, a more soluble phosphate than 
that of lime. Though no doubt where 
bones are to be used on a large scale, first 
grinding or breaking them and dissolving 
them in sulphuric acid, or steaming them, 
as is lately practised in England, is the bet¬ 
ter way. Farmers near qur manufacturing 
villages, tan yards or slaughter houses, 
might procure large quantities of bones. 
S./ine may think it poor business, this 
picking up old bones, but the command 
“ Gather up the fragments that nothing be 
lost,” is as obligatory now as when given 
eighteen hundred years ago, and it “ought 
to be engraved on the thresholds and lin¬ 
tels of every farm house in the land,” that 
old bones can again be worked into new 
ones, as well as old gold or silver coin into 
new eagles and dollars, and at a greater 
profit too. 
IMPR3VEMENT OF STOCK. 
The Pittsfield Culturist remarking on 
the benefits of Farmers’ Clubs, and the in¬ 
troduction of improved cattle, says: 
We have sometimes watched the results 
of ihe introduction of a single animal.— 
Some man would perhaps pay a hundred 
or two or three hundred dollars for a sin¬ 
gle creature. Many of his neighbors would 
ell him a tool and hold his views and plans 
up as subjects of ridicule. Look at the 
stock in that vicinity a few years afterwards. 
In the place of small lop-horned, parti col¬ 
ored oxen, worth sixty to eighty dollars, 
you find a different race, more highly prized 
and better cared for, worth from eighty to 
a hundred and fifty dollars. You find the 
same difference in the cows. Look at the 
young cattle. They are so large you fear 
to call them yearlings; other marks tell you 
they cannot be two-year-olds. By better 
blood to start with, and probably a little 
better care, one year has been saved. One 
eye, cast a single moment on the change, 
will convince you that the man who intro¬ 
duced that kind of stock first into the place, 
was a public benefactor, and that the ad¬ 
vantages to the community have been ten 
times the cost of the animal. 
Fences— Visit these, and when out of 
line, straighten them up, so that the winter 
winds and snows may not snap the posts 
and rails. Where a few stones are leaning 
in the wall, reset them, or the heavy frosts 
in spiing will be likely to throw down many 
feet .—New England Farmer. 
alt % |otWq. 
PREMIUMS AT THE ANNUAL MEETING, 
JANUARY 21, 1852- 
management of farms. 
For the best cultivated Farm of not less than 50 
acres, exclusive of wood land and wastejand, re¬ 
gard being had to the quantity and quality of pro¬ 
duce, the manner and expense of cultivation, and 
the actual products: Silver plate, value $50; 2d, 
$40; 3d, $20. 
For the best arranged Cheese Dairy House and buildings, 
Silver Cup, value #50. 
To be accompanied with plan and elevation of 
buildings, full details of the expense attending the 
erection, and a full description of its arrangement, 
and the advantages claimed for it. 
Fo» the best arranged Butter Dairy House and buildings, 
Silver Cup, value ©50. 
Same conditions as to Cheese Dairy buildings. 
BUTTER. 
For the best 3 tubs or firkins of butter at winter meeting, 
Cup, value #15. Second best 3 tubs or firkins of butter, 
Cu^i, value #.'0. 
Best 3 cheese, Cup, value #15. Second best 3 cheese, 
Cup, value #10. 
To he accompanied with a particular statement 
of the manufacture and preservation of the Butter 
or Cheese. 
DRAINING. 
Best experiment in draining, Cup, value #30; second do 
Cup, value #20; third do Cup, value #10. 
1st. Statement of the situation of the land pre¬ 
vious to the commencement of the process ; the 
kind and condition of soil. 
2d. The method pursued, with a particular ac¬ 
count of the expense. 
3d. The result and increased value of the land, 
if any. 
ESSAYS AND REPORTS. 
The Society, desirous of encouraging inquiries 
and investigations connected with the Science of 
Agriculture, and being aware how little is known 
with regard to some of the fundamental principles 
of Agriculture, solicits essays, and articles on the 
following subjects: 
EXPERIMENTS WITH WHEAT. 
The Society offers a premium (plate of the value 
of $25,) for an approved report founded on actual 
exepriment and observation, on the comparative 
enrliness, productiveness and profits of the different 
varieties of wheut generally sown, or of any new 
and superior varieties. 
The premium will be continued for more than 
one year, unless in 1851, papers are received which 
may be considered satisfactory. 
(The executive committee desire to induce far¬ 
mers to acquire a more perfect knowledge of the 
varieties of grain most profitable for cultivation on 
various soils and in different sections of the State. 
Competitors must sow at least one bushel of each 
variety, and are desired to turn their attention to 
those varieties most valuable, so ns to test their 
productiveness, earliness of ripening, &c., and to 
such new varieties as may in these respects be like¬ 
ly to be more valuable than those in common use. 
The seed of each quality to be as equal as possible; 
and the experiment conducted with care and accu¬ 
racy, and on a field of uniform soil and condition, 
and samples of the grain, both in the straw and 
shelled, to be furnished at the rooms of the Socie¬ 
ty-) 
1 
Weight 
Names i 
1 Quantity 
per 
Time 
When 
When 
- of 
1 per 
Bushel 
of 
the 
varieties 1 
sown. 1 
acre 
when 
sown. 
sowing 
plan's 
appear. 
in ear. 
When 
When 
When 
Product 
Weight 
Produce 
ripe. 
cut. 
threshed 
per acre. 
bushel. 
ofstraw. 
MANAGEMENT OF COMPOST MANURES. 
Plate of th value of $20, for an approved report 
on the management of a compost heap, which, 
when npplied in the ordinary course of manage¬ 
ment. has proved a profitable auxiliary to or substi¬ 
tute for the regular manure produced on the farm. 
[Report must state the substances employed, the 
craps to which npplied, the nature of the land and 
its previous condition, and the results of its appli¬ 
cation.] 
The attention of competitors is directed not only 
to the use of such substances as may be found on 
the farm itself, as vegetable refuse, peat, marl, the 
mud of ponds, ditches, and scrapings of roads, &c., 
but to such foreign substances as he may have been 
able to mix with the matter of the heaps, and which 
have been found to add to their quality and useful¬ 
ness, such as the offal of shambles and fishing sta¬ 
tions, refuse matters from manufactories, suit bit¬ 
terns, and any other substances rendered available 
as a manure. 
PHOSPHATE OF LIME. 
Plate of the value of $20 for nn approved report 
of the value of Phosphate of Lime ns a fertilizer, 
its manner of preparation, quantity used per acre, 
crops to which best adapted, and the results from 
actual experiments. 
AGRICULTURAL WORK. 
For the most approved work on farm husbandry 
generally, adapted to popular use, Silver Cup, vnl- 
ue $100, (or money if preferred,) the work not to 
exceed 200 pages, duodecimo. 
FIELD CROPS. 
Best crop of wheat, not less than two acres, nor less 
than 40 bushels per acre, #20: 2d do, 15; 3d do, 5 
Rest crop of spring wheat, not less than two acres, 30 
bushels, #15; 2d do, 10; 3d do, 5. 
Best crop of Indian corn, not less than 2 acres, to he 
shelled and weighed between 20th Dec. and 5th Jan., 80 
bushels, #20; 2d do, 15; 3d do, 8. 
Best crop cf barley, not less than 2 acres, 40 bushels, 
#15; 2d do, 10; 3d do, 5. 
Best crop of rye. not less than 2 acres 35 bushels, #15; 
2d do, 10; 3d do, 5. 
Best crop of oats, not loss than 2 acres, 70 bushels, #15; 
2d do, 10; 3d do, 5. 
Best crop of buckwheat, not less than 1 acre, 25 bushels, 
#111; 2d do, 8; 3d do, 5. 
Best crop of peas, not less than 1 acre, 25 bushels, #10; 
2d do, 8; 3d do, 5. 
Best crop of beans, not less than 1 acre, 25 bushels, #10; 
2d do, 8; 3d do, 5. 
Best crop of potatoes, of good table quality, not less 
than 1 acre, 200 bushels, ©15; 2d do, 10; 3d do, 5. 
Best crop of potatoes, not less than 1 acre, as to quantity, 
300 bushels, #15; 2d do, 10; 3d do, 5 . 
Best crop of ruta bagas, not less than 1 acre, 60 lbs. es¬ 
timated a bushel, 800 bushels, #10; 2d do, 8; 3d do, 5. 
Best crop of sugar beets, not less than half an acre, 60 
lbs. to the b-.-shel, 400 bushels, #8; 2d do, 0; 3d do, 4. 
Best crop of carrots, not less than half an acre, 00 lbs. 
to the bushel, 400 bushels, #8; 2d do, 6; 3d do, 4. 
Best crop of mangel wurtzel, not less than half an acre, 
00 lbs to the bushel, 4000 bushels, #8; 2d do, 0; 3d do, 4. 
Best £ acre of madder, with method of cultivation and 
preparation for market, #10. 
Best acre of corn fodder with account of cultivation and 
pteeervation,#C; 2d do, 3. 
Best half acre of hops, with full account as last, #5; 2d 
do, 3. 
Best acre of flax, same account, #10; 2d do, 5. 
Best half acre of tobacco, same account, #5; 2d do, 3. 
Best acre of broom corn, #10; 2d do, 5, 
Best acre of clover seed, #5; 2d do, 3. 
Best acre of timothy seed, #5; 2d do, 3. 
FRUIT. 
For the best new seedling variety of winter apples, of de¬ 
cidedly superior quality, and valuable for exportation- 
one dozen specimens to be exhibited—together with a 
history of the origin, a description of the growth, char¬ 
acter and habits of the tree, and the growing of the 
fruit; such fruit to be adjudged by the committee as of 
the first character for orchard purposes, and equal to the 
best variety now cultivated, and superior at least in one 
particular,—Diploma. 
The above new seedling variety to be sent toB. 
P. Johnson, Secretary, Agricultural Rooms, Alba¬ 
ny, before the third Wednesday of January, 1852, 
for eexainination. 
AN EXHIBITION OF WINTER FRUITS, 
will be had at the Annua] Meeting on the third 
Wednesday in January, 1852. It is desired that 
a full exhibition should be made from every eounty 
in the State; and that a statement of the soil on 
which the fruit was grown, the location and expo¬ 
sure of the orchard be given, and the bearing hab¬ 
its of the tree. 
Specimens of Fruits. —Mr. Townsend Glover, of 
Fishkill, will exhibit, at the annual meeting, a 
large collection of samples of fruits, which have 
been prepared with great care. 
FAT STOCK AND GRAIN. 
LIST OF PREMIUMS FOR EAT STOCK AND GRAIN AT 
THE WINTER MEETING, 1852. 
Best fat ox, #15; 2d best, 10. 
Best fatstejsr, #15; 2d do, 10. 
Best fat cow, #10; 2d do, 5. 
Best spayed heifer, #10; 2d do, 5. 
Five best long wooled sheep, #8; five 2d do, 5. 
Five best middle wooled sheep, #8; five 2d do 5. 
Five best cross breed, ©8; five 2d do, 5. 
Best carcass of long wooled sheep, ©5; 2d do, 3.* 
Best carcass of middle wooled sheep. #5; 2d do, 3. 
Best carcass of cross breed, #5; 2d do, 3. 
Best dressed hog, weighing over 300 lbs., $5; 2d do, 3. 
Best dressed hog, less than 300 lbs., #5; 2d do, 3. 
Best pair of dressed turkeys, #2; 2d do, 1. * 
Best pair of dressed geese, #2; 2d do, 1. 
Best pair of dressed ducks, #■»; 2d do, 1. 
Best pair of dressed capons, #2; 2d do, 1. 
Best pair of dressed fowls, #2; 2d do, 1. 
*The mutton and poultry, when dressed, to have head 
and feet left on. 
GRAIN AND SEEDS. 
Best 20 bushels of winter wheat, #8; 2d do, 5. 
Best 20 bushels spring wheat, #8; 2d do, 5. 
Best 20 bushels rye, Jj5; 2d do, 3 
Best 20 bushels four-rowed barley, #5; 2d do, 3. 
Best 20 bushels two-rowed barley, #5; 2d do, 3. 
Best 20 bushels oats, #5; 2d do, 3. 
Best 20 bushels yellow corn, #5; 2d do, 3. 
Best 20 bushels white corn, #5; 2d do, 3. 
Best 20 bushels pens, #5; 2d do. 3, 
Best 10 bushels while beans, #5; 2d do, 3. 
Best 10 bushels large clover seed, #.>; 2d do, 3. 
Best 10 bushels small clover seed, #5; 2d do, 3. 
Best 1" bushels Timothy seed, #5; 2d do, 3. 
Best 10 bushels flax seed, #5; 2d do, 3. 
Five best bales of hops, #5; 2d do, 3. 
A statement of the manner of cultivating the 
crops of grain, the manure used, the variety of tho 
grain on exhibition, should accompany the samples 
offered for premium. 
All persons presenting stock alive and in carcass 
for premiums at this Fair, will be required to deposit 
with the Secretary nn affidavit of the breed and 
breeder of the object, the place of birth when prac¬ 
ticable, and always a full and detailed statement of 
the system of feeding nnd fattening—the materials 
of food consumed, in quality, quantity and value; 
the date when the feeding commenced; the weight 
of the object when first entered for feeding, aud its 
increased weight on the day of exhibition. 
Er’ Persons intending to compete for the premi¬ 
ums on Fat Stock and Grain should give notice to 
the Secretary, by the 15th of January, 1 852, so that 
arrangements may he he made for their reception. 
COTTON GROWN IN OHIO. 
We learn from the Cincinnati Commer¬ 
cial that cotton of a fine quality has been 
grown in the garden of Major J. M. Brown 
of that city. Says the Commercial: 
The balls were small, in comparison to 
the cotton we have seen on Red River and 
in Mississippi, bat the texture is the finest 
we ever saw in any country. We are of 
opinion that this country could produce cot¬ 
ton of a most peculiar kind, which could 
be worked into fabrics equaling the finest 
imported; indeed, we think this climate 
eminently calculated to produce such a 
kind of cotton as to almost rival silk! It 
is useless to say that the small and delicate 
balls raised here can be as easily picked as 
those large ones on the Mississippi and Red 
Rivers, but they actually give more cotton, 
according to size, as one acquainted with 
cotton growing regions can see at a glance, 
/v e believe that an acre of ground in this 
country could be tilled and planted with 
cotton that would come up to two-thirds 
the worth of an acre so used in Mississippi. 
We learn that Mr. Thomas James, formerly 
of Mississippi, a cotton raiser, had the man¬ 
agement of this miniature cotton crop, and 
is impressed with the success to such a de¬ 
gree that he will advise its repetition next 
year on a more extended scale. 
TASTE OF TURNIPS IN BUTTER. 
About six or seven years ago, I saw it 
stated in a provincial newspaper, that to 
feed cows with turnips immediately after 
being milked, and on no account to give 
them any a short time before milking, pre¬ 
vented the milk or butter from tasting of 
turnips. The method I pursue is this: im¬ 
mediately after being milked in the morn¬ 
ing, they get as many turnips as they can 
eat During the day they are'fed on hay, 
and immediately’ after milking at night, 
they get the same quantity of turnips.— 
The milk and butter are very much ad¬ 
mired by all who take them, both for 
color and flavor, and I have often been 
called upon to give a statement of our feed- 
ing by visitors. I have several times given 
the cows turnips a short time before being 
milked, just to prove the thing. On such 
occasions the milk and butter tasted strong¬ 
ly of turnips.— Gardeners' Chronicle. 
Young Stock. —These should be pro¬ 
vided with a tight shed, have a yard iur ex- 
eroise, and be so fed as to keep them con¬ 
tinuously growing. They should in addi¬ 
tion to hay or fodder, receive a feed of grain 
daily. Oats is the best for such purpose. 
They should be salted twice a week; it 
would probably be better to give them a 
mixture of equal parts of ashes, lime, and 
salt —American Farmer. 
