4 
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of the post or side pieces, which may be done by 
making a gain in the rafter one inch deep, and a 
similar one at the top of the post, locking them to¬ 
gether and nailing, or by a mortice in the rafter 
and tenon on the top of the post, framing and nail¬ 
ing the rafters at the top in the usual manner, and 
the bent is ready to put up. The posts should be 
7% feet high from the floor, and framed so as to 
lean out, one foot on each side, making the build¬ 
ing 2 feet wider at the eaves than the bottom. The 
posts should be 3 feet apart from center to center. 
Nail narrow boards on the rafters for collar beams, 
to keep the building from spreading and to nail the 
top of the scantling to for the inside of the cribs. 
The inside posts should stand perpendicular, 3 feet 
from the outside at the bottom, which will make a 
crib on each side 24 feet long, 3 feet wide at the bot¬ 
tom and 4 feet wide at the top, leaving an alley in 
the middle G feet wide. Board up the sides with nar¬ 
row stuff. If the boards are 4 inches wide, leave 
half an inch space between the boards—if G inches 
wide, leave three-fourths of an inch space. Board 
the ends up and down, using narrow boards and 
leaving spaces at the ends of the cribs. Use nar¬ 
row boards on the inside of the cribs also. The 
caves should project over so as to keep outdriving 
storms. 
From 8 to 10 feet of the back end of the alley 
may be made into a bin to put shelled corn into — 
the front boards made to slip in between two cleats 
so they can be put in or taken out as occasion re¬ 
quires. In the fall the alley may be used the whole 
length to put corn in before it is sorted, and be a 
good place to sort in. In the spring the corn may 
be shelled and prepared for market under the same 
roof, and, by using a hand sheller, it may be done 
in bad weather and stored in the bin so that it is 
ready whenever wanted to use or sell. 
Care should be taken that nothing is left stand¬ 
ing or leaning against the crib for rats or mice to 
run up on, also to prevent weeds growing up with¬ 
in reach of the crib. 
Now, I think the inquiry ©f II. B. II. is answered 
as far as a Corn House is concerned — a granary 
should be a separate building, for the simple rea¬ 
son that a crib should be made open, and a granary 
tight. I may have something more to say in rela¬ 
tion to a granary another time. f. 
Orleans Co., N. Y., 1859. 
NATIVE CATTLE. 
There is weight in the remarks of Mr. J. TV. 
Proctor, in the Rural of Feb. 12th, and for one I 
am inclined to consider our native cattle much 
more valuable for our climate and our agriculture, 
than many seem to admit them to be. I doubt not 
that improvement results from crossing the native 
with the blooded animal; but which race is most 
improved, is a hard matter for me to determine, as 
the offspring is not unfrequently superior to either 
parent. , 
In one way blooded cattle are indeed a blessing— 
they require better care than the native—more 
tender treatment—hence, have a tendency to make 
their producers better farmers, leading them also 
to read the papers, to learn what is said against 
their favorite Hooded stock. 
In our knowledge of cattle-buying, for fattening 
purposes or the city markets, we have never seeu 
any difference made in favor of any blood, or breed, 
or race, for these special ties, attention only.oeing 
paid to size and form. If it is a fact that some 
other breed is decidedly better to take on flesh 
than the native, or infinitely superior to them for 
milk — the one laying on a greater value of flesh 
from a given amount of food ; the other producing 
more butter on the same keeping in a given time— 
we should know it. The keepers of these animals 
should make their announcements with facts and 
figures. 
Scores of animals are sold at high prices, solely 
on account of their pedigree. TVhat is the object 
of the farmer buying them ? Why, to grow cattle 
for market—not New York city—but to supply the 
demand for blooded cattle. It is a paying business, 
but displace the native, and let the Ayrshvres or 
Durhams alone be raised, and we should have just 
as many and as forcible arguments for crossing the 
prevailing or blooded stock with the native, to im¬ 
prove it, as we now have the other way. 
The facts are, we have got a good hardy stock of 
animals now; fattening in summer on what we 
cannot afford to gather, and standing the winter 
finely in the lee of last year’s badly piled straw 
stacks. I doubt if we should gain by exchanging 
them for any one breed in Christendom, unless in 
changing stock we changed farmers. 
The truth is, the workman is known by his 
chips — the loafer by his habits —and the good 
farmer by his practice. When a farmer is ready, 
willing, and competent to take charge of a herd of 
improved cattle, if he cannot buy them he can raise 
them to his liking, and that without depending 
entirely upon the masculine and feminine planets 
of the Herd-Book Constellation. 
What course could be adopted better calculated 
to utterly exterminate a race of cattle than that 
pursued by our cattle breeders since the settle¬ 
ment of this country—especially here at the West. 
The female is depended upon almost universally to 
perpetuate the species. Males are seldom kept 
more than two years, as after that time they are 
likely to be unruly, hence our entire stock of cattle, 
without one exception in a hundred, are the off¬ 
spring of an undeveloped male. What other race 
would have borne such a test as this so well? 
The advantages derived from crossing natives 
with improved breeds are very great, but we shall 
consider the natives the base, or foundation, to 
work upon in all our operations, esteeming the im¬ 
proved native superior to the full-blood animal for 
practical purposes. W. H. Gardner. 
Amboy, Ill., 1859. 
Beans for Sheep, &c. —Having read in the 
Rural the inquiries of your Darien subscriber in 
regard to feeding beans, I thought I would reply. 
About six weeks since I commenced feeding my 
store sheep beans. I feed my flock (which con¬ 
sists of about one hundred head,) about twelve 
quarts per day, and they are thriving very nicely. 
I am firm in the belief that the above stated 
amount of beans is equal to one bushel of corn. 
Will some of your subscribers please send a draft 
of a corn house and hog pen combined, suitable 
for feeding about twenty hogs, the expenses, &c.— 
A Subscriber, Rome, Mich., 1859. 
“WELL KEEPING SHEEP PAY]’ 
Eds. Rural :—Having noticed the statements of 
several gentlemen taking the affirmative of this 
question, I take pleasure in furnishing my testi¬ 
mony, which is not in the least exaggerated, al¬ 
though stronger than that of others. 
The profits of sheep husbandry are varied very 
much by circumstances, i. e., climate, soil, and 
manner of treatment; but especially are they varied 
by the breed of sheep which is kept. My experi¬ 
ence with sheep teaches me that the New Leicester¬ 
shire breed is the most profitable for our latitude, 
and that the cheapest mode of keeping any flock, 
is to provide them with good shelter, and to feed 
them sufficiently high to maintain an even, good 
condition, throughout the year. 
In November, 1856, I obtained in Canada, seven 
Leicestershire ewes and one ram. The following 
season (’57) I sold from them as follows: 
Lambs and Wool to the amount of.$145 65 
In 1858 do. do. 93 85 
Have on hand eight lambs and three yearlings.. 275 00 
$514 50 
Average income per sheep each year. 32 15 
To those who may remark that I put the price of 
mv lambs too high, I would say that I have sold 
lambs of this stock for forty dollars each, and have 
refused thirty dollars for a lamb nowin my posses¬ 
sion. G. M. Peck. 
East Bethany, N. Y., 1859. 
Messrs. Eds.: —Noticing c thc responses on this 
important subject, in the Rural, and looking over 
my memorandum, I thought I would relate a little 
of my experience in sheep-keeping. I think itwill 
soy. I wintered fifteen ewes last winter, on hay 
alone, which sheared bjff pounds of wool per head, 
which I sold for 36 cents per pound. These ewes 
brought me 22 lambs — one of them having two 
lambs, seemed to have a decided preference for one, 
and a total disregard for the other, which I did not 
notice till it was too late to save him, but I raised 
21 fine lambs — for which I have been offered $4 
each. This result is very satisfactory to me, of 
course, but I did Dot think worthy of newspaper 
record until I saw the statements of Messrs. Wiiit- 
tejiore, Taber and Graves, whose average yield 
is $4,62}-^, $7,00, and $5,10, respectively. Now, 
for the figures in my experimentEighty pounds 
of wool sold at 3G cents, is $28,80. Twenty-one 
lambs not sold, (and I do not mean to sell them at 
the offer of $4,00 per head,) is $84,00, making the 
product of the fifteen sheep $112,80, or an average 
yield of $7,52 per head. My sheep are supposed 
to be nearly full blood Merino—can’t say whether 
Spanish or French. Wm. I. Kir. 
Macedon, N. Y., 1859. 
A MISSOURI EPISTLE. 
Eds. Rural A few items, from this section, 
may not be destitute of interest to some of your 
readers, especially those whose limited means, 
youth, and enterprise conspire to turn their tlio’ts 
Westward. I am too recently from the Valley of 
the Genesee to be very enthusiastic in my opinion 
of the West, but there are some advantages too 
palpable to be overlooked. 
The geographical position of this State, its fer¬ 
tile soil, mild and healthy climate, and exhaustless 
mineral ooa,u»4 a.* iWnJah the elements 
of wealth iii great abundance, affording a promis¬ 
ing field for the investment of labor, and capital. 
I speak of the farming interest as being most in¬ 
teresting to you. A ready market, and remuner¬ 
ating prices are furnished in this city. The range 
of choice of crops is extended by the great staples 
hemp, tobacco, and the grape, which can hardly be 
cultivated successfully in a latitude above 40°.— 
The difference between seven months foddering, 
and four, is a very important advantage to the 
stock-raiser. 
The soil of Missouri is well adapted to all kinds 
of grain and fruits. I daily see apples in market, 
that would be thought extra fine in Rochester.— 
The broken country in the south, is said to present 
the same characteristics as the wine districts of 
Europe. 
A very great inducement to a poor man, is the 
cheapness of lands. Prices range from 12j*j cents, 
under the Graduation act, up to any sum fancy or 
speculation may determine, but quality and price 
have no connexion. 
Times are called hard, but nothing to be com¬ 
pared with what is experienced in other States.— 
Business in this city is quite dull at present, com¬ 
pared to what it was two months since. Prospects 
for a person seeking a salaried situation are very 
poor—no one should come in search of such until 
the business season opens. R. E. McMath. 
St. Louis, Mo., Jan., 1859. 
ANOTHER POTATO EXPERIMENT. 
Eds. Rural :—In reply to an inquiry by W., in 
your paper of Feb. 12th, I am happy to state my 
experience has been very different from his. In 
the spring of 1856, I sowed some seed, taken from 
bolls of door-yard potatoes, but being sown too 
thick, afterwards transplanted some of the plants, 
from which I obtained my nicest potatoes, the 
largest being slightly more than two inches in diam¬ 
eter,— many, however, were quite small. These 
were planted the next spring, producing at least 
twenty varieties, distinguishable from the others, 
each plant appearing to have produced a different 
kind. Only three of the varieties giving promise of 
any real improvement, I planted the whole the en¬ 
suing spring, (1858,) and was not disappointed in 
digging to find that but three varieties had met my 
expectations, and these I am carefully preserving 
for another trial. In their appearance they are en¬ 
tirely distinct—one much resembling the door-yard 
boll, from which it sprung, except being lighter 
colored inside and out,—another is a longish potato, 
of a reddish-yellow skin, very white and mealy 
when cooked,—the other is round and white, with 
a red, sunken eye, and very nice for the table. 
They were exempt from the rot, with which old 
varieties, planted by their side, were considerably 
affected. I have about eight bushels of these three 
varieties, and should my next experiment prove as 
successful as I have reason to hope, you will again 
hear from me. S. Snyder. 
Etna, Tompkins Co., N. Y., 1S59. 
CHEESE-MAKING. 
Last September “A Subscriber” made some 
inquiries about cheese-making, and I have waited 
for some of our experienced cheese-makers to 
send on the desired information, but, as they do 
not, I will answer some of his questions. 
The Rennets .—I do not save the curd in the 
rennets, and to avoid having much in them, I put 
the calf away from the cow about twelve hours be¬ 
fore killing; there will then be but little curd, 
what there is, take out carefully arid throw away. 
Do not wash the inside of the rennets, but salt 
well and stretch on a crotched stick, then hang 
them up to dry where it will Dot be too hot for 
them. It is generally believed that rennets a 
year old make milder cheese than those of less age. 
To Prepare the Rennet, take ten gallons of water 
about milk-warm, put in ten rennets, add a little 
salt to keep them sweet, soak about two days, rub 
them well a number of times while soaking to get 
out the strength, then take them out, salt and dry 
again for future use. Strain the liquor into a tub 
or jar, put in a little more salt than will dissolve; 
take a small bag and put in four ozs. of cloves ; 
four ozs. of cinnamon ; a handful of sage, and four 
or five lemons, cut info with a knife, tie up and 
drop into the liquor. Stir before dipping out each 
time, and keep in a cool place. Put enough rennet 
into the milk to have it ready to cut up in thirty or 
forty minutes, the milk to be from 84 to 88 degrees 
heat when set. 
Cheese Cutter .—It makes but little difference 
what kind of cutter is used, provided it has a 
smooth and rather sharp edge—wire cutters have 
been used generally about here. A four-bladed 
knife, just coming into use, is said to work well— 
with any kind we have to stir the curd with the 
baud while scalding to keep it from settling and 
adhering. 
For heating milk or whey I use a dairy stove and 
tin heater. After the whey is sufficiently heated, 
dip it on to the curd gradually—be from fifteen to 
twenty minutes raising the heat to 100 or 105 de¬ 
grees. No particular length of time can be given 
for scalding. When hard enough it will squeak 
between your teeth when chewed. 
Before salting, drain well. When I intend to 
take the cheese to market from, three to six weeks 
old, I put a teacup, or six and a half ounces of 
salt to twenty pounds of cheese—when to be kept 
through the summer, the same quantity of salt to 
seventeen pounds. Keep the curd fine in the sink. 
Press about twenty-four hours, turning twice 
during the time. As to the amount of weight for 
pressing, it makes but little difference—if the 
cheese is worked fine and cooked enough, there 
will be no trouble in getting out the whey. The 
above rules arc intended for summer cheese. For 
spring or hay cheese, when the weather is cold, 
the milk must be about 90° when set, but scald 
from 94° to 98°, and, if you wish to cure quick 
for market, salt light—a cup full to 22 or 23 pounds. 
Newport, Herkimer, Co., N. Y. Gf.o. Graves. 
HEATING WATER FOR SCALDING HOGS. 
Messrs. Eds.: —In a late issue of the Rural a 
friend in Illinois gives his method of heating water 
for scalding hogs. His ulari may be an improve¬ 
ment over the pl^tfstcJ^BHM^g rocks for that 
but wheref we 
raise and kill hogs Tor amjpsement, we have dis¬ 
covered a better way, and, as the Rural is a me¬ 
dium of communication, I will just give my plan. 
I, too, substitute metal in the place of rock, but I 
have it in a different shape from that of our Illi¬ 
nois friend. His cast-iron, I presume, is solid, 
mine is hollow, of an oblong form, holding about 
50 gallons, with cap screwed on, making a snug 
steam boiler, neatly set in a furnace. From this 
boiler there is a pipe of vulcanized rubber, into a 
box or tub—mine is a kind of vat made of very 
heavy plank, two feet deep, two feet wide, and six 
feet long—in which I prepare my pig feed, throw 
my corn meal, pumpkins, potatoes, Ac., and by 
means of the steam cook it into a mush; and, be¬ 
lieve me, the pigs are fond of it. That it agrees 
with them is evidenced by their thrift. When my 
pigs get to be respectable porkers, and butchering- 
day comes, I fill this vat sufficiently full of water, 
and by the application of steam, raise it to scald¬ 
ing heat—no handling or dipping of hot water. 
Here you have all the facilities for scalding of a 
regular slaughter-house. After my hogs are neatly 
dressed and cut up, I take the top off my steamer, 
and I have as fine a kettle as need be for ren¬ 
dering lard, Ac., and all at a moderate expense. 
Beeseville, Ohio, 1859. A. Douglass. 
CHEAP AND GOOD BAROMETER. 
Messrs. Eds: —In the Rural of the 5th iust., I 
notice that Wm. Shaw says “a truthful and cheap 
barometer may be made by taking a clean glass 
bottle and putting in it a small quantity of finely 
pulverized alum. Then fill up the bottle with 
spirits of wine. The liquid will be clear in fine 
weather and rily in foul.” 
I would say, that the undissolved gum in a cam¬ 
phor bottle and some other substances, will act in a 
similar manner. I once purchased some anise seed 
oil, and filled the vial in which it was, with spirits; 
but it did not hold enough to cut it all. In foul 
weather it was generally cloudy, and in fine it was 
clear. I thought it was quite as good an indicator 
of the weather as the camphor bottle. Now, will Mr. 
Shaw, or some other person, tell us why these sub¬ 
stances are “riled” at times, and then, again, are 
perfectly clear? They certainly seem to be dis¬ 
turbed in foul weather more than at other times,— 
and, according to my observation for the last three 
or four years, indicate the weather quite accurately. 
I don’t remember of ever seeing the camphor bottle 
muddy-looking, except in cloudy or stormy wea¬ 
ther. I have sometimes thought it was nearly as 
useful as a mercurial barometer to persons un¬ 
skilled in the use of one. Let us hear from the 
wiser ones on the subject. b. 
Earlville, N. Y., 1859. 
Correspondents will please let “ patience have 
its perfect work”—the many favors received will 
find place in Rural columns just as speedily as 
space permits. 
Rural Spirit of tl)c |3rcs 
06 . 
Truths for Farmers. 
A recent number of the Country Gentleman 
contains an article addressed to farmers, by John 
Johnston, Esq., one of the most successful agricul¬ 
turists in the State, that presents some facts which 
are deserving of special consideration. After speak¬ 
ing of the exhausting process of over-cropping, by 
which much of the land has been so impoverished 
as to scarcely pay the cost of tillage, he proceeds 
as follows: 
“ Since I can recollect, the farming in England 
and Scotland was conducted with far less intelli¬ 
gence than it ever was in this country since I have 
lived here. Then their rents were a mere trifle. 
It needed little enterprise or intelligence to raise 
it; but as population increased, rents increased 
rapidly, and farmers had to use their brains as well 
as their hands, to pay their rents and their yearly 
increasing taxes. Sixty years ago, if their cattle 
could rise with the help of man, when grass was 
about coming, they considered them fairly winter¬ 
ed ; but every time that their rents were raised, 
they reduced their stock of cattle and sheep, and 
kept those they had so much better; and as the 
rents still advanced, they commenced the turnip 
husbandry, collecting everything that would make 
manure, and finally imported bones from the 
continent, where the farmers where less provident, 
and even bones were exported from this country 
to help to fertilize the fields of Great Britain. 
“Sixty years ago the farmers in Great Britain 
sowed seven to eight bushels of oats to the acre, 
and reaped twenty—sowed five or six of wheat, and 
reaped fifteen. Now they sow about four of oats, 
and reap from forty to eighty — they sow about 
three of wheat, and raise from twenty-five to fifty. 
Manure—nothing but manure has made the change. 
No cultivation will make either good crops of grain 
or grass, if the material is not in the land to make 
it. Now we have got to follow their course, or else 
do much worse, for it must be evident to every 
thinking farmer, that the farming community has 
far less capital in their broad acres than they had 
thirty years ago; and it would have been much 
better in the land with the mass, than where it now 
is. I don’t pretend to say that all farmers have so 
reduced their laud, but I do say a very large ma¬ 
jority have, and I advise them to pause, think what 
they are doing, and what will be the consequence 
if they continue the same system of farming for the 
next thirty years. Now, for the remedy. Culti¬ 
vate far less land; manure highly; keep the stock, 
whether sheep or cattle, far better. I will have 
thirty tons of oil-cake fed out, since the 20th of last 
November, by the 15th of May, besides corn and 
buckwheat not a little. Every farmer must ulti¬ 
mately feed better, to make more and better 
manure.” 
Mlaivtire is Money. 
In a recent article under the above caption, the 
editor of the Connecticut Homestead remarks:— 
“We are becoming daily more impressed with the 
belief that prices of farm produce are to be very 
high next fall and winter. We have had some talk 
within six months on the question, whether or no 
Connecticut produces food enough for her popula¬ 
tion. It is idle to argue the point—she does not. 
Qur markets arc .oUpplied Drum tL. West, nnrl if 
prices rule high there, they will' here, oi? course. 
Therefore the higher they are and more we raise, 
the two fold gain to the State is increased in a 
great ratio. No man doubts that with better cul¬ 
ture, the corn crop, of this county for instance, 
might be doubled, to the detriment of no other 
crop, not even tobacco. * * * We believe that 
our way to wealth lies in supplying this hungry 
market here at our very doors; aye, literally, at 
our doors, for the buyers will take almost anything 
we have to sell, and come after it, too. 
“We have had experience enough, all of us, to 
know that to make crops we must use manure; 
that to use manure we must either have a bank 
vault to draw upon, or we must make manure; 
and that to make manure the chief thing is stock, 
and the next thing is care of their excrements.— 
Now, in order to keep stock, we must make provi¬ 
sion for them of hay, grain, corn-fodder, roots, 
millet, or something of the kind. In order to have 
the stock to make the manure to feed the crops to 
supply the market, we must spare the calves. For 
we hold that the manure of neat stock is the one 
indispensable article of the kind, the universal 
manure of the farmer. Horse, hog, hen manure 
are each good, and worth more in some circum¬ 
stances ; but on the farm, and for all uses, nothing 
can compare with that of neat stock. 
“ Let us urge farmers to plan to raise this year 
more corn, and more roots, and more stock. This 
can be done on almost every farm in Connecticut— 
we are serious—it is true. Plow up a quantity of 
your sward land, and you can raise more corn. 
Sow corn for fodder, broadcast or in drills, or 
Hungarian grass, or Egyptian millet, and you will 
have dry fodder according to your utmost need. 
Sow sugar beets, carrots or ruta bagas, and you 
will not only supply yourself with a hay-saving 
crop, but one for which there is always a ready 
market.” 
Preserving Butter. 
The New Hampshire Jour. of Agriculture says 
the farmers in the parish of Unda, county of Aber¬ 
deen, Scotland, practice the following method for 
curing their butter, which has obtained for it a 
great superiority over that of their neighbors:— 
Take two quarts of the best common salt, one 
ounce of sugar, and one ounce of saltpetre; take 
one ounce of this composition for one pound of 
butter; work it well into the mass, and close it up 
for use. The butter cured with this mixture ap¬ 
pears of a rich and marrowy consistence, and fine 
color, and never acquires a brittle hardness, nor 
tastes salty. Dr. Anderson says:—“I have ate 
butter cured with the above composition that had 
been kept three years, and it was as sweet as at 
first.” But it must be noted that butter thus cured 
requires to stand three weeks or a month before it 
is used. If it is sooner opened, the salts are not 
sufficiently blended with it, and sometimes the 
coolness of the nitre will be perceived, which total¬ 
ly disappears afterwards. The above is worthy 
| the attention of every dairy woman. 
Agricultural iiiisccllarm. 
The Monroe Co. Ao’l Society is to hold its next An¬ 
nual Horse Show on the 4th of July, and the general 
Fall Exhibition on the 2Sth, 29th and 30th of September. 
Norman Stallion Wanted.— “ A Subscriber” at 
Clinton, N. Y., wishes to know where he can find a full 
bred Norman stallion for purchase or hire. We cannot 
say. Had lie given his name any reader having one 
could have written him on the subject 
A Good “ Native” Cow.—A subscriber at Fairport, 
in this Co., (who ought to have authenticated the state¬ 
ment by giving his real name,) writes us that tie pro¬ 
posed to his wife to set the milk of his native cow, (of 
medium size,) for one week, and churn the cream. — 
The result was 15 fits, and 10 oz. of butter. The cow is 
fed on dry liay, though her milk, after skimming, is 
given her to drink. He adds that there are many cows 
in the vicinity that would sell for more money, on ac¬ 
count of being grade or full-blood Durhams, but ques¬ 
tions whether they will produce enough more butter ou 
same kind of feed, to warrant the difference in price. 
Large Beef — live and Dead Weight.— The Tribune 
says, the noted pair of fat beeves, exhibited at last State 
Fair by Jas. Farthing, of Buffalo, have been killed, 
and gives the live and dead weight as follows:—One 
weighed 2,920 pounds, made 1,696 pounds of beef, 315 
pounds rough tallow, 117 pounds of hide. This shows 
a net weight of over 68 pounds per hundred live weight, 
New York estimation, and over 83 pounds Boston esli- 
mation. The other steer weighed, net, 2,0u0 pounds.— 
These sieers were aged 4 years 6 months, and 4 years 
10 months, full blood Durhams, raised by Gov. Shelby, 
of Kentucky, fed ten months by Air. Farthing, on 3 
peeks of corn meal, 4 pecks of bran, and hav as much 
as they would eat. 
The next Illinois State Fair is to be held at Free¬ 
port. The premium list amounts to $10,000. Tiie pre¬ 
mium of $.t, 000 is re-offered for Steam Flows—$3.000for 
best, and $2,000 for the 2d best — to be awarded by the 
Executive Committee, together with Scientific engi¬ 
neers and Machinists. The trial of Steam Tlows to 
take place at the Fair at Freeport, which is to open 
Sept. 6th. 
Farmers’ Club, East Maine, (Broome Co.)—A friend 
writes that this Association—of which A. If. Greene, 
Esq., is President, and Robert Hogg, Secretary—was 
formed last fall, and has had regular meetings through 
the winter, for discussions, which have been highly in¬ 
teresting to all. As Spring opens, the members, whoso 
motto is “Always Ready,” commence practicing what 
they have preached, and the advance they have mado 
will not only be felt at home, but will be seen by travelers. 
The Town Society of Galen, Wayne Co., N. Y., 
held its annual meeting at Clyde, on the 12th inst. — 
Officers elected President- Oscar Weed; Vice Pres. 
—Oliver Stratton ; Sec'y— Jos. Watson ; Treas. —Thos. 
Plumtree; Librarian —Moses Munn; Directors (for 
3 years,)—Benj. Weed and M. Dayton. This Society is 
organized under tiie “ General Law,” lias surplus funds, 
on hand, a good Library of appropriate reading, and 
appointed the 15th of Sept, as time to hold a Fair at 
Clyde—with flattering prospects of “ A Success.” 
A Union Ag. Society re-organized. — At a meeting 
of the Union Ag. Society, held in West Winfield, March 
5th, it was resolved to re-organize — that the Society 
comprise the towns of Winfield, Columbia, and Litch¬ 
field, in Herkimer Co., Plainfield and Richfield in Otse¬ 
go Co., and Bridgewater, in Onpida Co., — and that it 
be called the “ Winfield Uniorf Ag. Society, and Philo¬ 
sophical Club.” After adopting " °—**—mi, 
-TT^ro urrosen :— I resident — New- 
lloox ; Vice President —A. L. Fish ; Secretary 
Morgan ; Treasurer— Hiram Brown ; Directors 
—O. Babcock, Bridgewater; J. D. Eaton, Columbia; 
Anson Rider, Litchfield; William Brown, riainfleldr 
Alonzo Voslnirgh, Richfield; Jonathan Jones, Win¬ 
field ; Town Secretaries— J. B. Tuckerman, Bridge- 
water; Phillip Wilbur, Columbia; C. D. Faulkner, 
Litchfield ; S. A. Chapman, Plainfield; Stiles Gray, 
Esq., Richfield ; Roswell Morgan, Winfield. It was re¬ 
solved that the Annual Fairs be located in Winfield, 
witii permanent fixtures for five years, if suitable 
grounds can be obtained. After passing resolutions 
relative to public discussions—providing for advertising 
animals or articles offered by members for sale or ex¬ 
change, (by recording in the books of Town Secretaries, 
&c.,)— and offering to the town which shall furnish, the 
greatest number of members, a Banner to float over the 
show grounds on the day of the Fair, tiie Society ad¬ 
journed. These proceedings indicate a desire to' 
aclieive decided “ Progress and Improvement." 
inWii 
-J. At M 
“ Teera-Cui.tuf.e ”—Its “ Professor'" still Ram¬ 
pant! —There’s little use of killing some humbugs, for, 
after being effectually buried in one locality, they will 
“ turn up ” and flourish and fleece community a thou¬ 
sand miles distant. The Rural and other Ag, journals 
years ago exposed the fallacious theory of “ Prof.” 
Comstock —the man who lias been waiting so long for 
an ungrateful Republic to give him a million of dollars 
or less to disclose the mysteries of terra-culture—yet 
there are places iu this “widely-extended country”' 
where lie “still lives,” temporarily, and depletes the 
purses of the lovers of the marvelous. Ilis “ last 
appearance ” was in the “ Old Dominion,” as we infer 
from a slip cut from a local paper and kindly sent us by 
a friend at Fairfax C. II., Ya. In this slip the “ Prof.” 
is severe on the “ learned Agricultural Editors of the 
North ”—as indeed he well may be, for they have pretty 
effectually spiked his swindling swivel wherever their 
journals circulate. The Rural had the misfortuue to 
open the warfare on terra-culture, and hence its irate 
“Professor” is particularly “down"on “Mr. Moo.re.” 
lie can’t forget that the whole “secret” and wonderful 
“ mystery ” was first given in the Rural —nor that “ Mr 
Moore” fearlessly exposed his subsequent forgery and 
falsehoods. But if lie lied then, he now proves, himself 
the father of liars, for the statements made relative to 
us, in the slip aforesaid, arc utterly false and ridiculous. 
For instance, in reply to the charge that he forged our 
signature and placed it at the head of a list of sixty 
editors endorsing his theory, he says that “Moore’s 
agent signed Moore’s name,” etc. Now, this is sheer 
“gammon”—for neither Moore, nor any agent of his, 
ever signed anything endorsing terra-culture. And 
the assertion that Mooiie “ offered him $50 to write an 
article on the practice of terra-culture for his paper” is 
equally false and absurd, for we never offered him a 
penny, or even suggested the thing. On the contrary, 
we refused to publish what lie desired on the subject, 
though he offered us the gold for such service ! Thus, 
instead of our offering him, the offer was from him— 
which, according to our notion, is a “ whit® horse of an¬ 
other color.” But we forgive the hallucinated “ Profes¬ 
sor ;” and not only that, we purpose to “ return good 
for evil” by giving his portrait in tiie Rural in a week 
or two—a double view, as seen by himself and also by 
the public. As to his theory, that is prov:ed to bo an 
egregious “sell,” yet we may perhaps, in connection 
with the protrait, again “disclose the disclosures” for 
the benefit of our Virginia and other distant readers. 
