TWO DOLLARS A YEAR.] 
VOLUME YII. NO. 25.1 
PROGRESS AND IMPROVEMENT.” 
ROCHESTER, N. Y.-SATURDAY, JUNE 21, 1858. 
[ SINGLE NO. FIVE CENTS. 
i WHOLE NO. ?37. 
MOORE’S RURAL NEW-YORKER, 
AX ORIGINAL WEEKLY 
AGRICULTURAL, LITERARY AND FAMILY JOURNAL, 
CONDUCTED BY D. D. T. MOORE, 
WITH AN ABLE CORPS OP ASSISTANT EDITORS 
SPECIAL CONTRIBUTORS I 
H. T. BROOKS, Prop. C. DEWEY, 
T. C. PETERS, L. B. LANGWORTHY, 
H. C. WHITE, T. E. WETMORE. 
The Roral New-Yorker is designed to be unique and 
beautiful in appearance, and unsurpassed in Value, Purity and 
Variety of Contents. Its conductors earnestly labor to make it 
a Reliable Guide on the important Practical Subjectsconnected 
with the business of those whose interests it advocates. It 
embraces more Agricultural, Horticultural, Scientific, Mechan¬ 
ical, Literary and News Matter, interspersed with many appro¬ 
priate and beautiful Engravings, than any other paper published 
in this Country,—rendering it a complete Agricultural, Lit¬ 
erary and Family Newspaper. 
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any part of the State (except Monroe County, where it goes free,) 
and 6% cents to any other section of the United States—payable 
quarterly in advance at the office where received. 
13?* All communications, and business letters, should be ad¬ 
dressed to D. D. T. MOORE, Rochester, N. Y. 
For Terms, and other particulars, see last page. 
ftural 
WILL THE FARMERS BE RUINED? 
The present and prospective decline in the 
price of farm products suggests some interest¬ 
ing inquiries as to the effect such a course of 
events will have upon the agricultural commu¬ 
nity. Will it ruin our farmers, take from them 
the means of paying their debts, render their 
estates comparatively worthless, and deprive 
them of the means of purchasing the necessi¬ 
ties or even the luxuries to which they have be¬ 
come accustomed ? 
It cannot be denied that an enormous decline 
has taken place in many leading staples of the 
farm within a year, amounting, in some instan¬ 
ces, to two or three hundred per cent. Thus, 
by reference to our city wholesale market for 
June 1st, 1855, we find apples and potatoes 
quoted at one dollar per bushel, while at the 
same date in 1856 they can scarcely be got rid 
of by the quantity at twenty-five cents. The 
best quality of flour was then selling wholesale 
at eleven dollars and a half per barrel, and 
Genesee wheat at two dollars sixty-three cents 
a bushel. The former is now worth but seven 
dollars and a quarter, and the latter (damaged, 
it is true) finds a dull market at one dollar.— 
Corn, then worth a dollar, is now offered at 
forty-four cents ; oats, then sixty-two and a half 
cents, now brings thirty ; hay, worth fifteen 
dollars then, is now worth twelve. Meats, but¬ 
ter, cheese, eggs, lard, tallow, poultry, <fec., 
however, have not as yet varied greatly from 
last year’s prices. But if the trade sales of the 
first named great staples continue depressed, 
the last named must also suffer. There is such 
a connection existing between all articles of 
provision, that one class cannot be greatly 
affected without a sympathetic movement tak¬ 
ing place more or less all around. 
This fact being conceded, that a declension 
has occurred in nearly all the leading staples, 
the questions then recur as stated above, upon 
the solution of which depends not only the 
prosperity of the farmer, but of the entire com¬ 
munity, since all classes are either immediately 
or remotely dependent upon him. It is a plain 
proposition, that if, at a certain price, the pro¬ 
ducer just makes a fair living profit, then at 
one-half that price he must inevitably lose ; 
and it is equally plain that it he has made 
enormous profits at one price, he can live on a 
far less remunerative return. However much 
our sympathies run with the farmer, and greatly 
as we rejoice in his prosperity, we cannot deny 
that with some unfortunate exceptions, such as 
the damage done last year to his wheat by the 
midge and the rain, he has, in the past two 
seasons, made more money with the same in¬ 
vestment of cash and labor than any other class 
of the community. Ten acres of w r heat, for in¬ 
stance, at twenty bushels to the acre would, at 
two dollars a bushel even, be worth to him four 
hundred dollars ; the same area of corn, at sixty 
bushels per acre, would sell for six hundred 
dollars; a single acre of good potatoes was 
worth one hundred and fifty dollars. Other root 
crops, peas, beans, fruit, and in fact nearly eve¬ 
rything the farmer could raise, brought him the 
cash on delivery in quantity sufficient to glad¬ 
den the heart of any reasonable recipient of the 
bounties of Providence. 
That the time for such returns on farm pro¬ 
ducts has passed, at least for the present, no one 
can reasonably doubt ; but that the decadence 
is to continue until prices shall have sunk to a 
cipher, and carried with them all the accumu¬ 
lations and hopes of the farmer, is entirely 
improbable. There is even yet a wide margin 
between to-day’s prices and those of June 1850, 
in favor of the former. Extra Genesee wheat 
(not last year’s crop) would to-day sell at one 
dollar sixty cents; it was then worth one dol¬ 
lar thirty-seven cents ; mess pork was then 
worth twelve dollars per barrel, and now sells 
for eighteen ; beef sold by the hundred at four 
dollars and a half, which is now worth seven 
dollars; butter sold at ten to twelve cents, 
cheese at six to seven, eggs nine to ten cents, 
(fee., (fee. We heard no particular complaints 
then of the gloomy prospects of the farmer.— 
Land was steadily advancing in value, farm 
improvements were constantly going on, new 
and more imposing tenements were taking the 
place of the original humble homesteads, costly 
horse-barns, finished like a house, were seen 
rising upon the premises of many a farmer, who 
now is anxiously inquiring what the result will 
be if things go on as present appearances seem 
to indicate. 
There is a class of farmers who must lose 
money on their last year’s crops ; and they are 
those who have held on, amid all the tempta¬ 
tion to sell, in expectation of further advances. 
These men are doomed to disappointment and 
loss, and many of them have within a few 
weeks past sold at a great decline, while others 
still cling to the hope of a reaction. One farmer 
we have heard of iu a neighboring county, a 
man of wealth and the possessor of an unen¬ 
cumbered and extensive farm, who hung him¬ 
self rather than endure the terrible calamity of 
selling a crop of wheat for one dollar a bushel, 
for which he had once bgen offered two. We 
have not heard that his untimely exit on such 
grounds has operated beneficially to any person 
except his heirs. Most of our rural acquain¬ 
tances are disposed to take matters philosophi¬ 
cally, and one friend, who has wheat to sell, 
remarked not long ago —“ It was better that the 
decline and loss should be divided among the 
farmers, as each one would thus bear a portion 
of the burden ; whereas, if it all fell upon the 
dealers, not one of them could stand up under 
the crushing load, and no man. would be left to 
operate next year ; the consequence of which 
would be still further to depress the markets.” 
We have no reason to apprehend that our 
farmers are to be ruined. They occupy too firm 
a position, as a general thing, to be shaken by 
temporary embarrassments and depressions.— 
They stand above the region where storm and 
terrqiestrock the commercial world. They can 
live under any aspect of the case, and have only 
to desist from expensive improvements, and un¬ 
necessary outlays, until the financial crisis shall 
have passed. Many persons apprehend that 
real estate must decline proportionately to the 
fall in produce; but these apprehensions are no 
doubt unfounded. We shall never see the time 
again, when farms can be purchased at the rates 
of former years. The increased facilities of 
transportation, the enormous growth of cities, 
the crowding back to remote localities of the 
borders of civilization,, the inpouring of pre¬ 
cious metals from California and Australia, 
with a thousand other circumstances connected 
with our national prosperity, all combine to 
enhance the price of real estate. Lands will 
be slower of sale undoubtedly, under the tem¬ 
porary pressure, aud men who are so unfortu¬ 
nate as to become involved and obliged to sell 
will be driven to a sacrifice; but the mass of 
our agriculturists are subject to no such neces¬ 
sity. It disposed to sell, they will do so when 
the offer is commensurate to their own ideas of 
value, and not before—content to remain and 
cultivate the soil until such time as a suitable 
purchaser can be found. 
The price of lands, in nearly every section of. 
the Northern States since the first settlement 
of the country, has been like a rising tide— 
occasionally remaining stationary for a time, 
but rarely subsiding—now for several successive 
waves standing at a fixed point, until a flood 
wave carries up the limit still farther. Where 
this limit is ultimately to rest, is beyond our 
ken. National prosperity and peace, internal 
facilities for commerce, and international comity 
and good will, are some of the bases on which 
it rests; and the farmer has only to keep on the 
even tenor of his way, avoiding debts and un¬ 
necessary expenses, when, as at present, a tem¬ 
porary prostration seems likely to ensue, and he 
will rise superior to every contingency. 
CULTURE OF POTATOES. 
Tiie first requirement in potato culture is a 
good soil; the second, that it be well tilled. A 
rich loam, neither too wet nor too dry, hut which 
is cool and moist, is best fitted to the growth of 
this esculent. Fields where water stands and 
stagnates either on or in the soil should be 
avoided, as this state of the land will prove fa¬ 
tal to the interests of the crop. A green sward 
is chosen by many, and will prove productive 
if deeply cultivated and the sod well turned. 
Whatever soil be devoted to the growth of the 
potato, it must be well plowed and thoroughly 
harrowed. 
The varieties-of the potato are so numerous, 
and the cognomens differ so much in various 
parts of the country, (in an area of a few miles 
the same kind often bearing several appellations) 
that it would be almost useless to specify any 
particular sort for general cultivation, and, 
moreover, each farmer has a choice and partial¬ 
ity. A rule, however, should guide in the se¬ 
lection of seed, and the variety best adapted to 
the wants and uses of the cidtivator, should be the 
one grown. This can he. easily followed when 
the peculiar properties, whether productive¬ 
ness, quality, hardiness, etc., of the different 
varieties be ascertained. 
The distance apart at which potatoes should 
be planted is not a “ settled point” in the creed 
of the farmer. Judgment should preside in 
arriving at conclusions on this question, no two 
varieties, probably, requiring precisely the same 
space. Some kinds cover the ground at four feet, 
while others will scarcely do it at two. 
In the Rfter-cultfire .op, y nice distinctions 
are raised, and we find ourselves in disputed 
territory, 
To hill, or not to hill, 
forming the base of the controversy. Argu¬ 
ments (as in all other vexed matters) can be 
brought to bear on both sides of the question. 
Where the climate is dry and warm, we should 
give preference to fiat culture ; where moist, and 
the temperature moderate and mild, hilling 
would be found to prove of benefit. Where the 
land is well drained and subsoiled the rain 
passes down through the earth, leaving its fer¬ 
tilizing properties for the succor of the roots, 
and in dry seasons, if the soil has received the 
culture that every progressive farmer will give, 
the roots will strike deep and keep in vigorous 
condition. Where flat culture is adopted, a 
light harrow is first passed over the field, about 
a week after planting, to destroy the weeds and 
keep the surface mellow. After the plants are 
up, run a cultivator through every ten days or 
two weeks until the period of blossoming has 
arrived. This is all the labor required, and can 
be performed with very little cost. 
Manures may be applied at the various stages 
of growth with good results. Stable fertilizers 
should be plowed in the soil previous to plant¬ 
ing. Guano is found to give the best -returns 
when placed in the rows at time of planting— 
care must be observed, however, that it does not 
come in contact with the seed. Gypsum, ashes^ 
and well decomposed chip manure will each be 
found valuable to be applied as a top dressing 
when the plants have attained a few inches in 
height. 
Much of the success which the farmer covets 
will depend upon the labor and care by him 
bestowed. Clean culture and the consequent 
destruction of everything that would detract 
from or retard the growing crop is a necessity 
to have the harvest bountiful. 
BUTTER MAKING.—NO. II. 
-'■ 
Circumstances over which we had not con¬ 
trol having delayed the series of articles on 
butter and cheese much too long to be of the 
most practical value to the readers of the Rural, 
we have some hesitation in continuing them at 
this late period. 
We have heretofore given the ai alysis of 
milk, disclosing the presence of an ily sub¬ 
stance from which the butter of conm erce, an 
almost indispensable luxury on every able, is 
made. We have, in a measure,indicated I he best 
method of obtaining the cream by means of 
shallow pans broadest at top, as well as the ne¬ 
cessity of keeping it free from any taint, by 
excluding vegetable and decaying matter from 
the milk room. 
Experience and observation through a series 
of years in different counties and with different 
churns, have resulted in establishing the fact, 
that butter is best made, so far as it regards 
quality and quantity, when the churning is 
CHEAP FARM C 
In the Rural of May 24th, we gave the initial 
number of a series of Farm Cottages, and here¬ 
with present a design for the second. It will 
readily be perceived that this cottage is more 
elaborate in style and finish, and is a grade 
higher in appearance and accommodation. It is 
20 by 16 feet on the ground, with a rear wing 
26 by 8. The main body is 10 feet high, to the 
roof, vertically boarded and battened. A snug 
porch shelters the front door, 5 by 4 feet in area. 
The cottage has a square or hipped roof, of a 
30° pitch from a horizontal line, which spreads 
full two feet over the walls and bracketed be¬ 
neath. The rear wing retreats two feet from 
the wall line of the main building, and has 
also a hipped roof of the same pitch as the main 
one, with eight-feet posts. The open end of the 
wing advances 6 feet towards the front of the 
main part for wood-liouse and storage. 
SXIO 1 
INTERIOR ARRANGEMENT. 
The front door opens into a common living 
commenced, at a temperature of 58 to 60 de¬ 
grees, and not allowed to rise above 62 or 65 
degrees during the operation. Habits of obser¬ 
vation and comparison enable many dairy maids 
to judge of temperature with unusual accuracy, 
hut, as a general rule, the use of a good ther¬ 
mometer cannot be too highly recommended.— 
We prefer leaving the subject of churns to the 
judgment of the parties concerned, with the 
remark that there is danger of adopting new 
and untried ones to the detriment of the dairy¬ 
man’s interest, and in opposition to the well 
established claims of those now in general use> 
the dash, cylinder, and double-bottomed, or 
thermometer churns. These have been tried, 
and do fully answer the demand for a good 
churn. 
Of churning, it is only desirable to say it 
should be performed with moderation. Cream 
should not be agitated too violently. Moderate, 
unif >rm and steady motion, not relaxed or has¬ 
tened, with the creafn at a proper temperature, 
will ensure not only the largest amount, but 
also the best quality of butter that can be ob¬ 
tained from the cream by any process. 
The next and one of the most important op¬ 
erations, is salting the butter and working it, 
or more properly, separating the butter from the 
buttermilk—portions of which remain in it after 
being taken from the churn. In some districts the 
butter is thoroughly washed one or more times 
in water, which removes the buttermilk, but at 
the risk of leaving some water in it, and of in¬ 
juring the texture and flavor of the article.— 
Butter, if hard and well formed, may have a 
slight washing without detriment, but in no 
case should it be allowed to stand with water 
upon it. The practice which we consider most 
desirable to recommend for general adoption, is 
to drain the butter well, stirring it carefully 
with a smooth ladle, and then add not less than 
IOTTAGE-NO. II. 
room, 16 by 12 feet, with two windows, in which 
is a stove chimney running up from the main floor 
next the partition, or placed over it in the cham¬ 
ber, and running up through the center of the 
roof. On one side of the living room is a bed¬ 
room, 10 by 8 feet, witb two windows. Next 
to this bedroom is a large closet, 8 by 6 feet, 
with one window, and shelves, and tight cup¬ 
board within. These rooms are 9 feet high, and 
over them is a chamber, or garret, 20 by 16 feet, 
entered by a swing step ladder. This garret is 
lighted by a small dormer window in the rear 
roof. 
The wing contains a small kitchen, 10 by 8 
feet, lighted by a side window, and having a 
small chimney in the rear wall. It may con¬ 
tain, also, a small closet, 3 feet square. A door 
passes trom this small kitchen into the wood- 
house, which is 16 by 8 feet, or with its advance 
L, 14 feet, in the extreme outer corner of which 
is a water-closet, 5 by 3 feet ; thus, altogether, 
giving accommodation to a family of five or six 
persons. 
lhe construction of this cottage is shown as 
of wood. Other material, either brick or stone, 
may be used, as most convenient, at a not much 
increased cost. The expense of this building 
may be, say fifty per cent, higher than that of 
No. I, according to the finish, and maybe suffi¬ 
ciently well done and painted complete for 
$300 ; which may be reduced or increased, ac¬ 
cording to the style of finish and the taste of 
the builder. 
A cellar may be made under this cottage, 
which can be reached by a trap-door from the 
living room, opening to a flight of steps below. 
1 ounce of finely pulverized salt for every pound 
of butter, mixing it well through the whole mass, 
which may be set in a cool cellar for twenty- 
four hours, when it will require to be carefully 
and thoroughly worked, pouring off the brine 
made by the dissolving of the salt, mixed with 
such particles of water and milk as have been 
forced from the butter. Some dairy women, 
who market most excellent butter, add a large 
amount of salt to the butter as it is taken from 
the churn, mixing in double the quantity neces¬ 
sary to salt the butter, and after the whole has 
stood sixteen to twenty-four hours, washing the 
mass in cold, clean water, and working out all 
the salt possible while preparing the butter for 
market in rolls. This furnishes a very fresh, 
sweet, desirable article for immediate use, and 
will always find a ready sale, but we have 
serious apprehensions that the practice cannot 
be safely recommended for butter that is want¬ 
ed to preserve lor a great length of time. If 
butter is worked too much, or when it is warm, 
by reason of being in a warm room, its texture 
is injured, and it becomes waxy, or salvey, 
rendering it of very little value. The less but¬ 
ter is jammed and bruised in working and salt¬ 
ing the better ; it will keep, provided always, 
as the lawyers say, it is worked free from butter¬ 
milk and water, and thoroughly salted. A chapter 
might be written on working butter. 
Another not less important matter is packing 
butter for market so as to have it retain its good 
qualities for the longest period. Much difficul¬ 
ty has always been experienced in this depart¬ 
ment of dairy husbandry, and it is a source of 
regret that the impediment is probably not to 
be easily or speedily removed, as the chief ob- 
stable is to be found in not having the working 
and packing done as well as most dairymen 
have it in their power to do. It is not desirable 
fhat a large part of the butter made in the dairy 
