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VOLUME VI. NO. 40.} 
ROCHESTER, N. Y.-SATURDAY, OCTOBER 6, 1855. 
WHOLE NO. 300. 
Hlflan’s plural Itcfe-garkr. 
A QUARTO WEEKLY 
AGRICULTURAL, LITERARY, & FAMILY JOURNAL 
CONDUCTED BY D. D. T. MOORE. 
■ASSOCIATE EDITORS : 
J H 31XBY, T. C. PETERS, EDWARD WEBSTER. 
Special Contributors : 
T E. Wztmokb, H. C. Whits, H. T. Brooks, L. Wmbxsill 
Ladies’ Port-Folio by A til*. 
Tiir Rcrai Nkw-Yorkkr is designed to be unlike and 
beautiful in appearance, and unsurpassed in Value, Purity 
and Variety of Contents. Its conductors earnestly labor 
to make it a Reliable Guido on the important Practical 
Subjects connected with the business of those whose 
Interests it advocates. It embraces more Agricultural, 
Horticultural, Scientific, Mechanical, Literary and News 
Matter, interspersed with many appropriate and beautiful 
Engravings, than any other paper published in this 
Country,—rendering it a complete Agricultural, Lits- 
sart and Family Newspaper. 
For Terms, and other particulars, see Newt page. 
$itral Uriu-JIurkr. 
PROGRESS AND IMFKOVEN5ENT. 
WANTED!—MOKE TABOR OR LESS LAND! 
“ In the sweat of thy face shalt thcu eat bread” 
was the sentence pronounced upon Father 
Adam, (when, having nothing to do, he got 
into mischief,) end his descendents may never 
escape from it. But there is no need of their 
worrying the earth, “ cvrsed for their sake,” so 
remorselessly and to so little purpose, to get 
the bread they gather. At least, they might 
bestow their labors more wisely did they con¬ 
sider a few “ fixed facts in agriculture,” a? old 
as the Expulsion, and as tine as Sacred Writ. 
Could they he less covetous of surface —of large 
farms and broad plantations, and more anx¬ 
ious for productivr ness, asking for Letter crops 
rather than for ‘^cne acre more!” Why, 
when our title deeds reach with gravitation to 
the Nadir, should we not he anxious to see 
what underlies cur farms, as well as what joins 
them to the Ilcrizcn ? Why cry, “ more land, 
more land,” when cur sterile acres are a shame 
to our ownership and cultivation, they give 
such meagre crops. 
The secret of successful farmirg has been 
said to he, “ Much Labor on Little Land,” 
and the more we learn, practically and theo¬ 
retically, of Agriculture, the firmer becomes 
our conviction that it is so. A few farmers aie 
successful because they possess a soil naturally 
rich in every element of fertility anel suited in 
character-arid situation to lire growth of large 
crops, hut these farms foim but a small pro¬ 
portion of the whole surface of country under 
cultivaticn. Mcst soils need some amend¬ 
ment in order to their highest productiveness; 
anel all need careful cultivation, at least to 
keep out noxious weeds, the ‘ ‘ thorns and this¬ 
tles” of our lot. 
Hence it follows (our premises admitted) 
that those fanners will be most successful, 
who, by a wise expenditure of labor and cap¬ 
ital, give to the lands they cultivate a like 
character with those most productive— notfer- 
getting, also, to concentrate the whole energy of 
the soil on the crop, surd not on growing “ bread- 
stealers” for their own and the world’s im¬ 
poverishment. Artificial means must he em¬ 
ployed to give depth and fineness to hard and 
shallow soils, and a course of manuring and 
culture adapted to add the elements of fer¬ 
tility to sterile and impoverished ones. Stag¬ 
nant water, that enemy to all vegetation of a 
profitable character, must be drained off, and 
retentive 6oils thus ameliorated. Light sands 
ask for an addition of a calcareous and alumi¬ 
nous character to give it proper consistency 
for cultivation. The hillsides and knolls have 
long contributed from their soluble and float- 
ii’g elements of vegetable matter to fill the 
adjacent marshes ; let these return their rich 
deposits of mutk, and a partial exchange of 
soils would he no injury. 
These things, it may he said, belong to an 
advanced era in Agriculture—to he carried out 
only in the “ good time” always ahead. Well, 
he it so ; shall we not try to approximate to 
our ideal ?—shall we not strive to plant ether 
steps up the hill of Progress—cur motto “ Ex¬ 
celsior ?” 
Rhetorical flourish aside, as a nalien we do 
like to “spread ourselves” beytnd the due 
rntdium either of ce mfoit\>r profit. To be the 
owner of a larger farm than we can begin to 
improve and cultivate is the passicn of the 
American farmer. In our most favored soils, 
if we intend to make our work tell in any way, 
we must concentrate it—intensify it—and at 
least do so much as to keep the weeds from 
overtopping our corn-fields, and our wheat 
from “ turning to chess.” Nature is bounti¬ 
ful—but bountilul in weeds as well as in com 
and potatoes. Where the land cannot pro 
duce fair crops of each at the fame time, it is 
the province of the farmer to help his planting 
ahead, and he should put in no more seed 
than he can afford to give the proper prepara¬ 
tion of soil and culture. 
While one farmer raises eighty or one hun 
dred bushels of com on an acre, another raises 
from ten to thirty, (and so with other crops,) 
and yet the soil may have been originally the 
same. But the one has put his labor into 
proper shape—he has sought to keep up and 
add to the fertility of his soil—he has done 
everything in the right time and in the right 
manner—and every year has had his pay for it. 
The other has farmed mere acres, perhaps, but 
on the make-do principle—he has hurried over 
the preparation and culture cf the soil, and 
with all his ambition has been more ready to 
make a show of acres, than of full cribs and 
crowded granaries. He, too, has had his re¬ 
ward, and, if not “sold out,” is anxious to 
go to the West, where “ little labor on much 
land ” is the watchword. 
Our %ra;tl Contribute. 
IKE WE PliOGEESSrSG ? 
During the months of September and Octo- 1 
her of this year, nearly all the Agricultural 
Fairs, both County and State, will he held.— 
Millions of people will have left their homes, 
and miDgled together at these holiday gath¬ 
erings. And all, it is to be hoped, will go home 
wiser, by reason of what they may see and 
hear. 
Mechanics and manufacturers will have 
done their utmost to bring their variouslahor- 
saving machines in the most attractive form 
before the vast crowds that will examine 
them. The owners ard breeders of fine ani¬ 
mals will have them in their best condition 
for the exhibition, and the luscious products 
of the garden anti orchard will also he among 
the coveted things to be gazed at. 
But, after the gay pageant has faded away 
like the “ baseless fabric of a dream”—after 
the crowd have dispersed, and nothing is left 
but the greensward upon which, fairy-like, it 
was shown, can the farmer who is really de¬ 
sirous for the progressive improvement of his 
business, of his profession, looking over all 
that has just been, say that there has been 
any marked improvement over the exhibition 
of the previous year ? The same animals, a 
little better prepared, their horns scraped 
smoother, or their manes and tails combed 
with a little finer comb, or brushed with a 
more expensive brush, their progeny a little 
fatter and slicker,—a few more patches in the 
bed quilt, or a little mere absurdity in the 
figures of the netdle,—a larger pumpkin, or 
a heavier squash— may have been seen, talked 
over and wondered at. But has anything 
been done to aid the farmer in making two 
blades grow where hut one grewbtfore, with¬ 
out its costirg him double their value ? IIa 3 
anything_hetn dene by the farmers togive to 
their profession the advantages cf science ?— 
Can their sons or their daughters obtain any 
where within their reach the means for a 
more thorough education, so that when they 
come upon the stage of active life they will 
have their minds expanded by high culture, 
and will bring to their business all the lights 
of modern science? If this has not been 
done, w e have made little or no progress in 
the direction most important for us to go.—p. 
BUTTER AND CHEESE MAKING-NO 1. 
Wheat Sowing. —The summer fallows and 
most of the grounds designed for wheat after 
peas and barley are now sown. The remain¬ 
ing fields not yet seeded are those occupied 
by coin, which in mcst localities is very late 
in coming to maturity. We have known 
wheat sown as late as the 20th of October to 
yield good crops ; tut that is at least a month 
too late as a general rule. More seed should 
be put on late than early sown fields. New 
land is more sure than old for a lata sown 
crop. We remember a field of about four 
acres of newly clean d laud, once being sown 
to wheat in November, and not a kernel of it 
showed itself above ground before it was cov¬ 
ered by the snows of winter. When spring 
opened net a blade was to be soon, but it scon 
commenced growing, and yielded fi.tcen bush- 
els to the acre. 
The intimate connection which the products 
of the Dairy have with the individual com¬ 
fort and commercial prosperity of the people, 
would be ample excuse, if any were needed, 
for noticing the subject somewhat in detail in 
the pages of the Bubal. It is not umi c ual 
to underrate the value of those things with 
which every day’s use and experience render 
us familiar, so we come to view as common¬ 
place and unimportant many matters which, 
properly appreciated, possess much that enti¬ 
tle them to a higher rank and command for 
them more enlightened attention. 
The every-day routine of business in the 
workshop, on the farm, or in the chemist’s 
laboratory, possesses to the operators little of 
interest, and are soon mechanically performed 
with the bestowal of just as little of thought 
and,labor as will insure the completion of the 
daily task, or furnish the desired result. In 
these various departments of business it is 
considered hardly wor th w hile to depart from 
the paths pursued by a venerated ancestry, 
and improvements are introduced only so far 
as the behests of trade and profit render them 
matters of absolute necessity. These remarks 
apply with more than usual force and truth¬ 
fulness to the manufacture of Butter and 
Cheese. These are articles that enter into 
daily use in all households where plenty pre¬ 
sides at the board, and still the experience of 
thousands bear us testimony that the had, and 
the only passible, largely preponderate over 
the really excellent and satisfactory. Of all 
the amount sent to market, we hazard little 
in saying the gcod—that which is really what 
it could and should be—bears but a small 
proportion to the indifferent and the unmis¬ 
takably bad. As much butter finds its way 
to New York each year that is suited to the 
soapman’s kettle, as there dots that is proper 
to be placed upon the workingman’s table.— 
"While the latter uniformly commands a re¬ 
munerating price and a ready sale, the former 
is a losing business for the maker, vender and 
consumer. The same is true, to a great ex¬ 
tent, of the cheeso sent to market, as well as 
of the same articles consumed at home. 
Does any observing person presume there is 
any actual necessity for such disastrous re¬ 
sults—that there are deficits past being reme¬ 
died ? We cannot suppose the propriety of 
an affirmative answer. That there are many, 
very many, modifying and extenuating cir¬ 
cumstances, will be readily admitted ; hut is 
it not the great truth that the majority of 
these operations of making, curing and pack¬ 
ing for market, are performed without a 
knowledge of the material in use, or the be6t 
methods for their treatment, as well as ablind 
adherence to the customs of days past, rather 
than a search and experiment for the most 
reasonable, common sense and scientific meth¬ 
od of converting milk and cream into good, 
wholesome, palatable and marketable butter 
and cheese ? 
We make no pretension to superior knowl¬ 
edge in these matters ; but we offer, for the 
consideration of those interested, the result 
of much reading and observation directed to 
these important subjects. Wherever our opin¬ 
ions and theories conflict with the best usages 
and established practices of adepts in the art, 
we invite their free and full criticisms, that 
our great object, the best, most economical 
and reliable methods of making, presLrving 
and marketing butter and cheese, may become 
to the readers of the Rural as familiar as 
household words. 
Chemically cousidered, there is very little 
difference in any given number of samples cf 
milk drawn from different cows, at the same 
or different times. Place these different quan¬ 
tities of milk in the hands of half a doz n 
different dairy-maics for the purpose of mak¬ 
ing good butter, and our word for it no two 
ot\them, under similar circumstances, follow¬ 
ing the usual practice of the farm, will pre¬ 
sent you with samples of butter that bear 
hardly an approximation of the similarity 
observable in the miik with which they com¬ 
menced. The result would not be different if 
the milk was put into common tubs, and then 
divided and taken to half a dozen different 
cellars. The same result would be obtained 
if cheese was made in the place of butter. 
It would perhaps he very difficult ffir the 
operators, and possibly as much so for the 
closest observer, to decide wherein consisted 
CHEESE DAIRY HOUSE-ELEVATION. 
The accompanying plan and description of 
a Cheese Daiby House, originally a p ared in 
“Allen’s Rural Archit cture.” Though given 
in a former volume, it will procably he new 
to a great majority of our readers.—while its 
publication in connection with the series of 
articles on Butter and Cheese Making is par¬ 
ticularly appropriate : 
This building is one and a half stories high, 
with a broad, spreading roof of 45° pitch ; the 
ground plan is 10 feet between joists, and the 
posts 16 feet high. An ice house, made on 
door through the floors, over which is hung a 
tackle, admits the cheese from below, or passes 
it down, when prepared for market. The 
cheese house should, if possible, be placed on 
a sloping hank, when it is designed to feed 
the whey to the pigs; and even when it is 
fed to cows, it is more convenient to pass it 
to them on a lower level, than to carry it out 
in buckets. It may, however, if on a level 
ground, be discharged into vats in a cellar 
below, and pumped out as wanted. A cellar 
3s convenient—indeed almost indispensable_ 
GROUND PLAN. 
the plan already described, is at one end, and 
a wood-shed at the oppoeite end, cf the same 
size. This building is supposed to he erected 
near the milking-sheds of the farm, and in 
contiguity to the feeding troughs of the cows, 
or the piggery, and adapted to the conven¬ 
ience of feeding the whey to whichever of 
these animals the dairyman may select, as 
both or either are required to consume it; 
and to which it may he conveyed in spouts 
from the dairy-room. 
The front door is protected by a light porch, 
(a,) entering by a dcor, (6,) the main dairy 
rocm. The cheese presses, (c, c,) occupy the 
left end of the room, between which a passage 
leads through a dcor, (l,) into the wood shed, 
(A,) open on all sides, with its roof resting on 
four posts set in the ground. The large 
cheese-table, (rf,) stands on the opposite end, 
and is 3 feet wide. In the center of the room 
is a chimney, («,) with a whey and water boil¬ 
er, and vats on each side. A flight of stairs, 
(/,) leading into the storage room above, is 
in the rear. A dcor, (i».) on the extreme 
right, leads into the ice-house, (g ) There 
are four windows to the rocm —two on each 
side, front and rear. In the loft are placed 
the shelves for storing the cheese, as soon as 
sufficiently prepared cn the temporary table ! 
below. This loft is thoroughly ventilated by I 
windows, and the heat of the sun upon it 
ripens the cheese rapidly for market. A trap- 
under the cheese dairy ; and water should be 
so near as to be easily pumped or drawn into 
the vats and kettles used in running up the 
curd, or for washing the utensils used in the 
work. When the milk is kept over night, 
for the next morning’s curd, temporary tables 
may be placed near the ice-rcom, to hold the 
pans or tubs in which it may lie set, and the 
ice used to temper the milk to the proper de¬ 
gree for raising the cream. If the dairy be of 
such extent as to require larger accommoda¬ 
tion than the plan here suggested, a room or 
two may b9 partitioned off from the main 
milk and pressing-room, for washing the ves¬ 
sels and other articles employed, and for set¬ 
ting the milk. Every facility should be made 
for neatness in all the operations connected 
with the work. 
Different accommodations are required, for 
making the different kinds of cheese which 
our varied markets demand, and in the fitting 
up of the dairy-house, no positive plan of ar¬ 
rangement can be laid down, suited alike to 
all the work which may he demanded. The 
dairyman, therefore, will best arrange all 
these for the particular convenience which he 
requires. The main plan, and style of build¬ 
ing, however, we think will be generally ap¬ 
proved, as being in an agreeable architectural 
style, and of very convenient const;ucticn 
and shape for the objects for which it is in¬ 
tended. 
the difference in the various methods of at- j 
taining the result, or why a part had succeed- ! 
ed and the rest failed to produce a first quali- 
ty article. These differences will be made 
the more fully to appear by a better knowl¬ 
edge of milk, its qualities, elements, and 
composition, as well as an examination of the 
changes, chemical and otherwise, through 
which it is made to pass to evolve butter, and 
how it should be treated to insure an article 
that will not only be marketable in appear¬ 
ance, but palatable as one of the most choice 
table luxuries. 
In the manufacture cf cheese there are still 
mere important chemical changes, those, too, 
which require more skill and a better knowl¬ 
edge, to insure a satisfactory result. It will 
be apparent to the attentive reader that much 
care will he necessary in performing the im¬ 
portant operations of the dairy for the man¬ 
ufacture of both butter and cheese, and that 
much labor and skill will be requisite to 
properly cure and pack them for market. A 
thorough knowledge of the dairy interest 
would embrace an acquaintance with the dif¬ 
ferent breeds of cattle, and a selection of 
those best adapted to yield the lacteal fluid, 
rich in the desired aud indispensable elements 
and constituents. Without being too prolix, 
we purpose to examine and treat most, if not 
all, of these subjects, and hope to make them 
interesting to dairymen, farmers, and the gen¬ 
eral reader. h. c. w. 
Buffa’o 1855. 
It is as important to take proper c&re of an¬ 
imals as to obtain those which are gcod. 
