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\l00RE’S RURAL NEW-YORKER 
A WEEKLY HOME NEWSPAPER, 
Dosieaed for both Country and Town Residents. 
CONDUCTED EY B. D. T. ISO ORE, 
ASSISTED BY 
J. ’(?. BIXBY. L. WETHKRELL, and H. C. WHITE 
Contributors and Correspondents: 
L. B. Lang worthy, 
William Garbutt, 
S. I’. Chapman, 
David Ely, 
Myron Adam a j 
II. P. Norton, 
T. C. Peters, 
F. W. Lay, 
T. E. Wetmork, 
R. I>. Warren, 
Archibald Stone, 
And numerous others—practical, scientific, and literary 
writers—whose names are necessarily omitted 
Chester Dewey, r.n. d., 
M. M. Rodgers, m. d. 
.1. Clement, 
I). tV. Ballou, Jr., 
R. G. Pardee, 
I. Hildreth, 
Jas. (i. Watts, 
W. H. Bristol. 
Wm. 'J'. Kennedy, 
S. Luther, 
L. 1). Wiiitino. 
nr For Terms, &c., see las', page. 
KMEOKSCESH AND IOTPliOVEMENT. 
CLOSE Oi? OUR SECOND VOLUME. 
The present number doses the second 
year and volume of the Rural New-York¬ 
er. A custom whereof the memory of 
editors and newspaper readers runneth not 
to the contrary, permits an expression of 
sentiments, and a dissertation on matters 
personal and publicational, scarcely allow¬ 
able on other occasions. In adhering to 
this time-honored usage, however, we shall 
but briefly allude to the most timely and 
appropriate topics for an annual summing- 
up discussion. 
We approach another mile-stone in the 
journey of life, and the cycle of this publi¬ 
cation, with mingled emotions of regret and 
gratulation. In surveying the past from 
such a standing point, short-comings and 
omissions are obvious, — yet not more promi¬ 
nent than our earnest endeavors lo be use- 
iul in the sphere of action and influence to 
which our energies are dedicated. Though 
we have some cause of regret, we would 
fain b< Sieve that our labors have not been 
unsatisfactory, or devoid of benefit to those 
for whom they were performed —that a 
great portion ot our duty to individual read¬ 
ers, and the community, lias been faithfully 
discharged. Guided, or rather instructed, 
by the dear-bought experience of former 
years, our constant aim has been to render 
the Rural New-Yorker as useful and ac¬ 
ceptable as our means and abilities, and its 
patronage, would warrant —to make it in¬ 
teresting to all classes, and of eminent worth 
and usefulness to the Rural Population of 
the Country. And, with due deference to 
the superior talent and leal or assumed wis¬ 
dom of those whose effusions may be mor e 
learned and scientific, we profess to have 
some knowledge of the tastes and require¬ 
ments ot the industrial millions of America. 
Early trained to the severe, yet pleasant 
and healthful labor of the farm — almost 
lrorn the day of our majority, engaged in 
efforts promutive of Rural Progress and 
Improvement—having published, consecu¬ 
tively and not unsuccessfully, a semi¬ 
monthly, a monthly, and a weekly agricul¬ 
tural journal—we may claim, without ego¬ 
tism, some right to speak upon the practical 
subjects to the discussion of which this pub¬ 
lication is mainly devoted. Experience and 
no little observation, as editor and pub isker, 
have ai.-o furnished us useful suggestions 
in regard to the wishes and necessities of 
the great mass of readers—and as to the 
most proper and acceptable manner in which 
such requirements can be fulfilled. Acting 
upon hints and knowledge thus derived, we 
commenced the enterprise in which we are 
now engaged — a weekly Agricultural 
and Miscellaneous Newspaper, combin¬ 
ing with the discussion of practical and 
instructive subjects, a variety of reading 
calculated fc> interest, entertain, and yet in¬ 
struct and amuse, every member of the 
lamily Circle. Our object has been, and 
will continue to be—not to make a paper 
exclusively for the Farmer, the Mechanic, 
the Educator, the Young or the Aged, but 
one in which each of these shall become 
interested. 
During the past year we have endeavored 
to fulfil all and more than was promised 
how successfully, we leave the reader to 
determine. We promised nothing brilliant 
or wonderful, and have performed no mira¬ 
cles, certainly. But we have kept the main 
objects of the paper in view, and from week 
to week—whether ill or well, sad or joyous 
— labored with an earnestness and enthu¬ 
siasm not incited altogether by the hope of 
personal gain, though our daily bread has 
been a necessary consideration. The year 
has been an eventful one, and we have en¬ 
deavored to keep our readers advised of all 
improvements and important events. And 
in closing it we have the satisfaction of 
knowing that our labors have not been in 
vain, or unappreciated. During the past 
twelve months the circulation of the New- 
Yorker has largely increased and widely 
extended. In addition to the very general 
support accorded to it throughout Western 
and Central New York, the paper is rapidly 
attaining a handsome circulation in distant 
sections of the Union. For a groat share 
of this gratifying and unexpected success, 
we are indebted to numerous friends of the 
paper and its prominent objects—especially 
to Agents and Correspondents—in return 
for whose generous exercise of influence we 
again tender grateful aecknowledgments.— 
But we intend to render a more valuable 
and acceptable return than mere thanks— 
and, instead of additional xoords now, will 
refer to future action, (see Prospectus, &o., 
for 1852,) as evidence of the sincerity and 
extent ot our gratitude. 
LETTERS 0 N 
EUROPEAN AGRICULTURE, 
ETC. 
DY M. M. RODGERS, M. D- 
PRUSSIA. 
Prussia, with few exceptions, is desti¬ 
tute of woodlands and forest trees: except¬ 
ing in the mountainous and rocky parts, 
only two or three forests of any extent ex¬ 
ist. Most of the forest trees in the agricul¬ 
tural districts, have been planted either for 
timber or ornamental and shade trees. On 
the arable fields, there are few trees, or even 
slirubs. Fruit trees, excepting in the south, 
are by no means numerous; good fruit in 
the north is very scarce. Pine timber is 
found on some of the level sandy plains; 
and oak, beech and maple on the more un¬ 
even and heavy soils. On the left bank of 
the Rhine is an extensive pine forest, known 
for ages as the “ Black Forest.” Near Aix 
La Chapelle, where the earth’s surface is 
exceedingly broken, is another called the 
‘ Forest of Achen.” But little wood is used 
for fuel, on account of its scarcity; coal, and 
in some parts peat and turf, are extensively 
used. 
Comparatively few buildings are con¬ 
structed of wood; the poorer dwellings 
serve the double purpose of house and barn, 
and are built of stone, brick, or botli, com¬ 
bined with mud. The better buildings are 
of cut stone or brick, and are both sub¬ 
stantial and handsome,—although mostly of 
mixed, antique styles of architecture. Many 
buildings consist of a frame of wood, with 
walls of stone or brick laid between the tim¬ 
bers, so that the skeleton is seen from the 
outside; this method deprives them of all 
architectural beauty. Most of the dwell¬ 
ings of the peasants are only one story in 
height, and very small, so that when a large 
family, together with domestic animals, 
poultry, grain and forage are all crowded 
under one roof, the chances for health and 
comfort are exceedingly small. These 
houses are roofed with tiles or slate, or 
thatched with rye straw, and are often poor¬ 
ly lighted. Some of the barns for stalling 
cattle, on the large estates, are very large 
and conveniently arranged—most of them 
having stone floors, and vats for collecting 
the liquid manures, &c. The architecture 
of Prussia is a combination of Roman, 
Gothic, and several other orders, and pos¬ 
sesses less uniformity and beauty than that 
of France or England. Great strength, to¬ 
gether with an excess of gaudy colors and 
useless, and often untasteful ornament, 
characterize almost every structutre in this 
country, excepting the most humble dwell¬ 
ings of the peasantry. 
The mineral resources of Prussia were 
formerly of vast extent, ^ffd in many places 
continue so still. But opr means of collect¬ 
ing facts will allow of only a limited notice 
of some of the principal mines and miner- 
rals. Coal and iron pro by far the most 
important of the miniig interests. A few 
of the mines and minerals may be briefly 
noticed. 
Near Stolberg, between Aix La Chapelle 
and Cologne, are extensive iron mines, the 
ores of which are extensively smelted and 
manufactured here. jNear Ehrenbreitstein 
in the mountains of Thuiius, lead, copper, 
silver and arsenic are found; and also springs 
of bitter water. Between Bonn and Co- 
blentz, near the Rhine, mines of lead, cop¬ 
per and manganese are worked. In the 
vicinity of Brauback, on the Rhine, are 
found silver, copper and springs of bitter 
water. In the valley of the river Nah, near 
Kreutznach, is a mine of quicksilver or mer¬ 
cury, and extensive coal fields. In a valle\ 
of the Yosges, between Manheim and May- 
ence, mines were formerly worked for green 
vitriol, (sulphate of iron,) and alum. Small 
quantities of gold are also found at Leink- 
enhoiin. The minerals here, as in all other 
countries, are usually limited to mountain 
ranges, and consequently the northern parts, 
which are level, possess less mineral inter¬ 
est. By far the most abundant mineral pro¬ 
ducts of the kingdom, are coal and iron; 
these are brought up in vast quantities, and 
much of the coal used for smelting the iron 
which is cast into pigs, and manufactured 
into steel, bars and plates for exportation. 
Much of the Prussia iron used in the Uni¬ 
ted States is imported from the works at 
Stolberg. Amber is found extensively on 
the shores of the Baltic. 
Prussia is also famous for mineral springs, 
possessing medicinal properties. Among 
the most celebrated watering places are, 
Aix La Chapelle, Weisbade*', Gnefen- 
berg, Chauelfontaine, Ehrenbrietstein, &e. 
Several of the springs are thermal or warm, 
and are much resorted to by invalids du¬ 
ring summer. The mineral constituents of 
their waters are sulphur, iodine, and salts 
of iron, lime, potash, soda and magnesia, 
and one or two free acids; these, are in 
small quantities and constitute their medi¬ 
cinal powers. 
FRODUCTION8. 
This is neither a great grain growing nor 
a great dairy country. The vine, however, 
is cultivated extensively and with great sue 
cess,—particularly in Rhineland, or Rhen¬ 
ish Prussia and the southern parts. Many 
varieties of grapes are cultivated, and some 
of the best wines in the world are made 
here, among which is the celebrated 
“ Hock,” made at Ilocheim. It is said that 
the entire {crop of grapes from which this 
wine is pioduced, are grown upon eight 
acres of lfnd. 
Whc-i* Jif fair quality is raised in some 
parts, but it is a less important crop than 
rye. An inferior variety of wheat called 
“spelt,” is cultivated here as in France, for 
feeding animals, and is used to some extent 
for bread, but is less nutritious than the best 
varieties: the kernel retains the husk after 
threshing, and it is consequently too coarse 
for bread. Chickory is largely cultivated 
in some localities, for the roots which are 
used in the adulteration of coffee, and is 
thought by many to improve its quality, as 
well as render it cheaper. Sainfoin, lucern 
and some other varieties of clover, are used 
for hay, but very little timothy is raised.— 
Beans, peas, and lentils are extensively 
grown, and used as food for bo‘h rnan and 
animals: these crops thrive well and are 
among the most important. Oats, are a 
good crop, and are used for bread, as well 
as feeding stock. Hops and barley are cul¬ 
tivated tor exportation and the manufacture 
of malt liquors. “Meted,” a mixture of 
wheat and rye, is sometimes sown. Buck¬ 
wheat is grown extensively, particular)' in 
Westphalia, on the right bank of the 
Rhine; the climate here is cool and the soil 
sandy and well adapted to this crop. Rye, 
which succeeds in a cool climate, and on a 
poor sandy soil where little else will grow, 
constitutes one of the most important grain 
crops of the country, and a great source of 
wealth; it is distilled for alcoholic liquors, 
and is then used for fattening innumerable 
hogs and cattle at the distilleries for 
slaughtering. 
The vine is one of the main dependencies 
of Southern and Rhenish Prussia. After 
leaving Bonn, in ascending the Rhine, we 
find the grains gradually disappearing and 
the grape becoming more abundant.— 
Nearly all of the sloping sides of the river 
are terraced by stone walls and planted 
with innumerable vineyards: much of this 
soil is derived from slate rock, and is conse¬ 
quently poor,—but German industry causes 
it io bring forth abundant harvests. Some 
of the most celebrated Rhenish wines are 
made from these vineyards. The people, 
who are frugal and industrious, make great 
use of the grape for food, and wine as a 
beverage; among a large part of the poor¬ 
er class, these, with the addition of rye 
bread and skimmed milk cheese, constitute 
the principal diet for a large part of the 
year. The world renowned “Hock” wine, 
is all made from the vineyards in the vicin¬ 
ity of Ilocheim, near Frankfort, on the 
Maine: all of the best quality is made from 
the grapes of eight acres. The superiority 
of this wine appears to depend upon some 
peculiar qualities of the soil of this locality. 
There appears to be some condition of cli¬ 
mate or soil in the south of Europe, not 
yet understood, which operates in produc¬ 
ing qualities of the grape, superior to any 
as yet produced in the same latitudes, and 
on apparently similar soils, in the United 
States. This difference may be due to 
some extent to cultivation; but the vine is 
now cultivated in some of the south-west¬ 
ern States by the German?, who do not 
produce wines equal to their native land. 
But as this is hardly a necessary or proper 
branch of agriculture, it is hoped it may be 
limited in our country, and the more prof¬ 
itable and laudable occupation of produc¬ 
ing grains, meat and roots for food, will 
take its place. It is an indisputable fact, 
that those countries which manufacture 
wines, malt, and alcoholic liquors, are less 
prosperous, other conditions being equal, 
than those which are engaged mostly in 
grain and dairy farming. With the moral 
aspect of this question, however, we have at 
present nothing to do, and therefore leave 
its discussion to reformers and political 
economists. 
Messrs. Editors: —In the Rural New- 
Yorker of the. 11th inst., I noticed an ar¬ 
ticle entitled, “Onondaga Salt, &c.” The 
truthfulness arid practical good sense of 
the article, in the main, coni mends it elf 
highly to the reading public. The only er¬ 
ror detected and exception taken thereto, 
is in the following:—“The same bulk of 
our salt does not weigh near as much as 
the foreign, but in a country where salt is 
purchased for one dollar per barrel, there 
can be no excuse for stinting the quantity.” 
This does not hold good in regard to the 
bulk and weight of our solar coarse salt, 
though it is true with respect to our boiled 
fine, as compared with coarse. But, with 
foreign fine or Liverpool blown and sack, 
our domestic boiled fine salt, is fully its 
equal in weight and bulk.' By an actual 
experiment, you will find a measured bushel 
of our solar coarse salt, properly matured, 
weighs as much as any foreign, ranging 
from 84 lbs. to 70 or 77 ibs. in summer 
drawings. And you may safely count on 
its averaging, taking summer and fall draw¬ 
ings together, 80 lbs. per measured bushel. 
Can you find foreign salt do better? 
Our boiled fine salt, on an average,!am 
persuaded, does nut exceed 50 lbs. lo the 
measured bushel; of the extreme back ket¬ 
tle, 1 doubt whether it can even weigh 40 
lbs. or half as much as the same quantity 
of the solar coarse. The very front kettle 
salt may possibly weigh 50 Ibs. per meas¬ 
ured bushel. Therefore, Mr. Editor, in all. 
this, you v/ill perceive with me, that the 
farmer or packer of provisions, not'aware of 
the above {acts,—and there are many tiius 
uninformed, I have reason u> know_may 
seriously deceive themselves in n gard to 
the comparative weight of solar coarse unci 
boiled fine salt,.when using, and be alike 
MANURE 
J. S. G. 
\) 
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governed by quantity. To avoid the 
difficulties alluded to iu future, if fine salt 
continues to be used in packing provisions, 
the packer should always adopt weighing 
as the one only rule, that he may be sure 
of the requisite quantity, —and also, should 
be exceedingly careful in the selection of 
the quality, —not placing too much depen¬ 
dence on the Superintendent’s brand, but 
1 
! 
rely more particularly on the known and ] | 
acknowledged reputation of the manufac¬ 
turers. 
Let me here add a word or so, to the 
butter makers. Those who design to make 
a perfect article of butter, should be scru¬ 
pulously exact in the selection of their salt. 
The very best known for the purpose, is the 
solar coarse, ground. IS. G. Brewster. 
Ceddes, N. Y., Dec., 1851. 
I 
Eds. Rural: —This is the season for 
farmers to add to the quantity of barn-yard 
manure, by gathering the leaves that have 
just fallen in the woods, and all vegetable 
substances that lie scattered about the farm. 
Those should be gathered up with muck, 
loam, and washings of the highways, and 
hauled to the barn-yard or hog-yard for 
decomposition during the winter. 
Manure is the Philosopher’s Stone to the 
farmer, and he who by a little extra labor, 
adds twenty loads of manure to his farm, 
adds twenty dollars in gold, or its equiva¬ 
lent to his purse each year,—besides a large 
per centage annually to his crops. 
Hanover, Fa., 1851. 
Food and Shelter for Stock. —When 
cattle are comfortably sheltered they do 
not require as much food to keep them in 
thrift, as when exposed to storm and cold 
Sheds and stables serve instead of food to 
keep up the heat of the animal, and pro¬ 
mote health and comfort. 
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