TWO DOLLARS A YEAR.] 
[SINGLE NO. EIYE CENTS, 
MOORE’S RURAL NEW-YORKER, 
AN ORIGINAL WEBKLY 
AGRICULTURAL, LITERARY AND FAMILY JOURNAL, 
contact with each other. Bins from three to 
four feet in depth, and subdivided every few 
feet, are deemed the most advantageous for use. 
There is no great burthen upon the lower 
roots; and they c5n readily be overhauled 
should such a course be deemed necessary. A 
light covering of clean, fresh straw may be 
given them. Many use dry sand, sifting it over 
them until the interstices are filled. 
In storing in the field, they should not be 
piled in large masses; long trenches, rather 
than rounded pits, are preferable. These should 
be surrounded by a drain, considerably lower 
than the base of the heap, to receive the water 
from rains or melting snows. A thick covering 
of straw, laid on after the manner of shingling, 
should be given them. Damp or mouldy straw 
must be rejected. At first, if the weather be 
not too inclement, it would be well to leave 
them thus, as sweating soon sets in ; and evap¬ 
oration—opportunity for the full operation of 
which is needful—can the more readily pro¬ 
gress. The pit can be finally closed as the 
weather demands ; and this portion, being the 
most important, should be done well. 
For turnips, the air ought to be cooler than 
for potatoes ; and they demand a greater circu¬ 
lation of the atmosphere. If pitted, proper 
means should be taken to aid this, else they 
will become pithy and worthless. The follow¬ 
ing mode, as practised by one whose success in 
keeping this article is very satisfactory, was 
given in an early number of the Rural : 
A dry part of the field is selected, the ground 
excavated to the depth of about six inches* 
three feet wide, and as long as may be needed. 
In this the turnips are placed, as high as the 
width of the narrow trench will admit, the pile 
being about two feet in the middle. Over the 
mass a good layer cf corn-stalks or straw is 
placed, when the earth is carefully and com¬ 
pactly heaped up to a sharp pitch, and well 
beaten with the fiat of the spade. 
At the distance of every fifteen or twenty 
feet, a vent hole is left, the size of a common 
stove pipe, in which a roll of straw is firmly 
twisted. This lia 3 the efFect of exhausting the 
pit of the heated, impure atmosphere by which 
it naturally becomes filled, producing decompo¬ 
sition. By this simple, easy mode of pitting, 
English turnips have been preserved through¬ 
out the winter in good condition. 
Carrots and beets may be preserved in a like 
manner. For the carrot, however, it would be 
well to surround each root with earth ; a certain 
degree of freshness would be imparted not at¬ 
tainable if touching each other. 
expensively or cheaply constructed, warmth and 
dryness must be had. These are among the 
essentials. 
The pig is omnivorous—will eat anything and 
everything that is edible. Regularity is the 
prime object. Give them their meals at stated 
periods—not fill them one day and starve them 
the next. We have read of those who followed 
the last mentioned plan but it was for a purpose 
—to “ get a sreak of lean and a streak of fat,” 
and one thing their hearts desired they got—the 
lean streak. Judgment ought to be used in this 
matter. A hog can squeal off an ounce or two 
of fat in a short time. Those having a taste for 
that kind of music may indulge, “we’ll none of 
it.” Give them no more food than they will 
readily eat from the trough, over feeding is al¬ 
most as much of an error as too little. Clean 
water will be an acquisition to the sty—if a 
running stream could be conducted into their 
feeding quarters they would derive much 
benefit therefrom. 
Let there be a variety of food, at least in the 
eatly stages of fattening. Corn, potatoes, peas, 
beans, parsnips, pumpkins, carrots, cabbage. 
CONDUCTED BY D. D. T. MOOEE, 
WITH AN ABLE CORPS OP ASSISTANT EDITORS. 
SPECIAL OONTRIBCTeifS I 
H. T. BROOKS, Prop. C. DEWEY, 
T. C. PETERS, L. B. LANGWORTHY, 
H. C. WHITE. 
The Rural New-Yorker is designed to be unique and 
beautiful in appearance, and unsurpassed in Value, Purifv and 
Variety of Contents. Its conductors earnestly labor to make it 
a Reliable Guide on the important Practical Subjects connected 
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. 
All communications, and business letters, should be 
addressed to D. D. T. MOORE, Rochester, N. Y. 
For Terms, and other particulars, see last page. 
STORING ROOTS IN WINTER. 
It is not alone unpleasant but vexatious to 
find crops, in the development of which a sum¬ 
mer’s labor has been expended, owing to lack 
of judgment or carelessness in storing, utterly 
destroyed by frost, yet such has been the spring 
experience of many farmers throughout the 
country. Hundreds, aye, thousands of bushels 
of the various roots were ruined, in this section 
alone, during last winter. In conversing with 
one of the losers, we ascertained that the roots 
were buried in a pit with a thin covering of 
straw, and earth, to the depth of five or six 
inches, thrown on. On remarking that this was 
but slight protection he replied “that, as a 
general thing, it was sufficient, but had he 
known that the past winter, would have been 
so severe, greater care had been given,” and 
added, he “had learned a lesson, rather dearly 
however, but his potatoes would henceforth be 
kept out of the reach of Jack Frost.” Experi¬ 
ence was the instructor in this case—a good 
one — teachings thus -obtained are not easily 
eradicated from the mind, but the mode will 
ever be found one of the most expensive. How 
many farmers are there ready to engage like 
services duiing the coming winter ? How few 
are willing, yet how many will, by their own 
inattention, be compelled to accede to extor¬ 
tionate demands. The only safety is in being 
prepared for every emergency. 
To the in-door keeping of roots a good<cellar 
is necessary. This portion of a farm building, 
when properly constructed, will he found to re¬ 
turn the best per centage on investment. Good, 
substantial stone walls, well laid in the bed 
quality of mortar, (here is the great defect of 
modern built cellars,) alone should be used.— 
These walls should be carried above the surface 
at least two feet—three were better—and win¬ 
dows put in at points best calculated to furnish 
light and thorough ventilation. The thickness 
of the wall will be governed, in a degree, by 
the size of the dwelling to be erected upon it, 
but it should never be less than fifteen inches. 
Drainage is another important item in the con¬ 
struction of a cellar. If the soil is a compact 
one, and possessed of a tendency to hold water 
—strike a stone drain from the lowest corner of 
it—using small, or flat stones, well set in cement 
for its base. Again, it should be rat proof—and 
if the proper means are used—for instance, per¬ 
mitting the bottom course of stone in the foun¬ 
dation to project six or eight inches it will be 
well protected from the outside. Finally, a 
large, roomy external entrance should be made 
to it and a strong pair of steps leading therein. 
There are general rules in the harvesting 
and storing of potatoes, whether they be as¬ 
signed to a pit in the open field or to the cel¬ 
lar, 'that require fulfillment by the farmer.— 
First, they should be gathered without being 
bruised or broken. In loading or unloading, 
care needs to be exercised ; rough handling and 
fractures often are the foundations of the rot. 
Second, they should not be stored in a wet 
state. 
Many farmers, on first bringing them to the 
cellar, spread them out upon the floor, allowing 
them to remain thus for a period of a couple of 
months, and then assort carefully and place in 
the bins. The plan is a good one, as those hav¬ 
ing a tendency to decay, will generally exhibit 
it at this period, and may be selected from the 
mass; and none but the sound are placed in 
The following description of a Piggery, man¬ 
ner of construction, cost, <fcc., we copy from 
Allen's Rural Architecture : 
“The hog is an important item of our agri¬ 
cultural economy,and his production and proper 
treatment is a valuable study to all who rear 
him as a creature either of profit or convenience. 
In the Western and Southern States, a mild 
climate permits him to be easily reared and fed 
off for market, with little need to shelter or 
protection ; while in the north, he requires care 
and covering during winter. Not only this; in 
all places the hog is an unruly, mischievous 
creature, and has no business really in any oth¬ 
er place tliau where he can be controlled, and 
kept at a moment’s call. 
The design here given, is for a building 36 
feet long, and 24 feet wide, with twelve-feet 
posts ; the lower, or living room for the swine, 
9 feet high, and a storage chamber above, for 
the graiD and other food required for his keep¬ 
ing. The roof has a pitch of 40° from a hori¬ 
zontal line, spreading over the sides and gables 
at least 20 inches, and coarsely bracketed. The 
entrance front projects 6 feet from the main 
building, by 12 feet in length. Over its main 
door, in the gable, is a door with a hoisting 
beam and tackle above it, to take in the graiD, 
and a floor over the whole area receives it. A 
window is in each gable end. A ventilator 
passes up through this chamber and the roof, 
to let off the steam from the cooking vats be¬ 
low, and the foul air emitted by the swine, by 
the side of which is the furnace-chimney, giv¬ 
ing it, on the whole, as respectable an appear¬ 
ance as a pigsty need pretend to. 
sunk under this room, and a pump inserted at 
a convenient place ; or if equally convenient, a 
pipe may bring the water in from a neighbor¬ 
ing stream, or spring. On three sides of this 
room are feeding pens,e,and sleeping partitions/, 
for the swine. These several apartments are 
accommodated with doors, which open into sep¬ 
arate yards on the sides and in rear, or a large 
one for the entire family, as may be desired. 
CONSTRUCTION. 
The frame of this building is of strong tim¬ 
ber. The sills should be 8 inches square, the 
corner posts of the same size, and the interme¬ 
diate posts 8 by 6 inches in diameter. In the 
center of these posts, grooves should be made, 
2 inches wide, and deep, to receive the plank 
sides, which should be 2 inches thick, and let 
in from the level of the chamber by a flush cut¬ 
ting for that purpose, out of the grooves inside, 
thus using no nails or spikes, and holding the 
planks tight in their place, that they may not 
be rooted out, or rubbed off by the hogs, and 
the inner projection of the main posts left to 
serve as rubbing posts for them. These planks, 
like the posts, should, particularly the lower 
ones, be of hard wood, that they may not be 
eaten off. Above tbe chamber floor, thinner 
planks may be used, but all should be well 
jointed, that they may lie snug, aud shut out 
the weather. The center post in the floor plan 
of the engraving is omitted, by mistake, but it 
should stand there, like the others. Inside 
posts at the corners, and in the sides of the 
partitions, like the outside ones, should be also 
placed and grooved to receive the planking, 
four and a half feet high, and their upper ends 
be secured by tenons into mortices in the beams 
overhead. The troughs should then, if possi¬ 
ble, be made of cast iron, or, in default of that, 
the hardest of white oak plank, strongly spiked 
on the floor and sides; and the apartment may 
then be called hog-proof—for a more unquiet, 
destructive creature to a building in which he 
is confined, does not live, than the hog. The 
slide, or spout to conduct the swill and other 
feed from the feeding-room into the trough, 
should be inserted through the partition planks, 
with a steep slant the whole length of the 
t p ough, that the feed may be readily thrown 
into any or all parts of it. This slide should be 
of two-incli whitc-oak plank, aud bound along 
the bottom by a strip of hoop-iron, to prevent 
the pigs from eating it off—a habit they are 
prone to ; then, firmly spiked down to the par¬ 
tition planks, and through the ends, to the ad¬ 
joining studs, and the affair is complete. With 
what experience we have had with the hog, and 
that by no means an agreeable one, we can de¬ 
vise no better method of accommodation than 
this here described, and it certainly is the 
cheapest. But the timber and lumber used 
must be sound and strong ; and then, properly 
put together, it may defy their most destructive 
ingenuity. 
One to three hundred dollars, according to 
the price of material and labor, will build this 
piggery, besides fitting it up with furnace and 
boilers. It may be contracted, or enlarged in 
size, as necessity may direct; but no one, with 
six to twenty porkers in his fatting pens a year, 
will regret the expense of building a conve¬ 
nient appurtenance of this kind to his estab¬ 
lishment.” 
FATTENING SWINE. 
partment of farm economy is—a good anatomi¬ 
cal structure on'which to build the flesh. Razor 
breeds shave their owners and the community 
at large. Long-legged, slab-sided animals may 
answer for the purpose of “ making good time” 
on the way to the trough, but for filling pork 
barrels they are totally inadequate. If a farmer 
has no other cribs in which to place his corn, 
two or three pigs of this description will allay 
any anxiety on that score. Furthermore, the 
only ears to which a hog should run, are cars of 
corn,—these appendages may give to the donkey 
a grave look—but on a pig ! Good breeders deliv¬ 
er us I 
Having' briefly stated what we do not want 
we may as well give our beau ideal—there is a 
beau ideal in the form of a pig —and we doubt not 
it would be an object of as intense interest, when 
well portrayed by the brush or the chisel, as 
anything in the higher walks of art. First, 
swine should be small boned, and compact; the 
back uniformly broad and rounded along the 
whole body., The touch on the back firm but 
springy ; legs short; loin and breast broad; 
neck short, thick and deep ; cheeks rounded 
and well filled out; face not dishing but strait; 
nose fine ; eyes bright b ears well set, thin and 
soft to touch ; head small in proportion to body. 
This is a description when fat—and can only 
be manufactured by getting the right material 
to construct it with. Get a pig of this forma¬ 
tion—call the breed what you like—and you 
will have profitable porkers. 
As we give in another column a design and 
description of a piggery, it is unnecessary to 
further speak on that portion of our subject.— 
We will but add, that be your sty large or small. 
turists do not give the subject the attention it 
deserves. 
The present month gives the best opportunity 
for gathering ears of corn destined for this use. 
When the earliest ears are glazed, let each farmer 
take a walk through the corn field and make 
choice of such stalks as are healthy, vigorous, 
and have two or more ears each. If ready, 
braid the ears carefully and hang them up in a 
dry, warm aud airy place. If not convenient 
to gatiier now, a few light, pointed sticks might 
bo carried upon the arm and when any deemed 
worthy are observed, place the stick in the hill 
that it may be noted hereafter. The finest, 
longest, fullest ears are what you want—reject 
all that are not thus. 
Many beneficial results may be made to fol¬ 
low this course. The general yield can be in¬ 
creased and period of ripening hastened—this 
latter is an item of no small importance when 
August as it has the present year—brings a 
frost. One thing, however, is a certainty, far¬ 
mers will have seed to their liking, seed that 
will grow, aud the fag-ends of a winter’s feed¬ 
ing—the stragglers of the corn-crib, will not be 
their only dependence for a future crop. 
INTERIOR ARRANGEMENT. 
At the left of the entrance is a flight of stairs, b, 
leading to the chamber above. On the right is 
a small area, a, with a window to light it. A door 
from this leads into the main room, c, where 
stands a chimney, d, with a furnace to receive the 
fuel tor cooking the food, for which are two ket¬ 
tles, or boilers, with wooden vats, on the top, if 
the extent of food demands them ; these are 
secured with broad wooden covers, to keep in 
the steam when cooking. An iron valve is 
placed in the back flue of the furnace, which 
may fall upon either side, to shut off the fire 
from either of the kettles, around which the 
fire may revolve ; or, the valve may stand in a 
perpendicular position, at will, if both kettles 
be heated at the same time. Over each kettle 
is a sliding door, with a short spout to slide the 
food into them, when wanted. If necessary, 
and it can be conveniently done, a well may be 
