VOLUME V. NO. 6.! 
ROCHESTER, N. Y.- SATURDAY, FEBRUARY 11, 1854. 
{WHOLE NO. §14. 
Htjjtftt’s gitnl Ucfo-JJorkr: 
A QUARTO WKKKLY 
Agricultural, Literary, and Family Newspaper. 
CONDUCTED BY D. D. T. MOORE, 
ASSISTED IIY 
JOSEPH HARRIS, in the Practical Departments: 
EDWARD WEBSTER, in the Literary and News Dep’ts. 
Corresponding Editors: 
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Tire Ruraj, New-Yorker is designed to he 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 
Subjects connected with the business of those whose in¬ 
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cultural, Scientific, Mechanical, Literary and News Matter, 
interspersed with many appropriate and handsome engrav¬ 
ings, than any other paper published in this Country,— 
rendering it a coYnpleto Agricultural, Literary and 
Family Newsuauer. 
£7?” For Terms^&c., see last page. 
•*•*-***#•*»./ 
Jlmtl |lch)-J|(jrlter. 
Progress and Improvement. 
ORDER ON THE FARM.—NO. I. 
Order is not complex, but consists of doing 
only one thing at a time, and that, at the prop¬ 
er moment. To bring about order, therefore, 
one must not overrate his ability, and so plan 
more than he can fulfil, else, when he would 
look for order, confusion only would be seen. 
This suggests t hat order in thought and plan 
is paramount at the outset. There must be 
regularity in every movement and motion—not 
a stereotyped mechanical movement, but that 
motion that has definite objects in Anew and 
moves with precision to their accomplishment. 
All this requires unceasing vigilance-—which is 
just as peremptory whether the proprietor has 
paid workmen or has none. 
But how few there are of the mass of us 
farmers who reduce our farming operations to 
a thorough-going, systematized method. We 
need a long and severe schooling under an in¬ 
exorable master to teach us how to bring order 
out of our chaos, and turn gaunt care into 
sleek-sided profit. We do indeed serve a hard 
master, but with all our schooling we fail to 
get what the Arise man enjoined us—Wisdom 
—and we rotate along the same beaten paths 
insensible to the proper discharge of those great 
duties required of us by the Iuavs of progress. 
With the man of order, whether his opera¬ 
tions be limited or extended, every thing is 
done at the proper time and in the best man¬ 
ner, so that every advantage that can well be 
taken of circumstances is gained at the right 
moment. Hence all the results are favorable, 
and fortune is said to “smile on the man.’'— 
“ Chance favors him.” Let us glance at a few 
items in his system. 
His buildings are neat and tasty, are got up 
compactly and placed with their surrounding 
yards so that the greatest convenience possible 
is attained, both for the animals and the hu¬ 
mans. The consequence is, a great many steps 
are avoided, much time saved, and the com¬ 
fort of all sooner and better administered.— 
Not only are the buildings in their proper pla¬ 
ces—but every thing in and around them is 
where and just as it should be. Here, then, a 
very large item is carried to the credit of order. 
So with the arrangements of the fields and 
the fences—the latter being well made and 
well kept, secure his crops from inroads of vi¬ 
cious cattle, whilst his own creatures repose 
quietly in their proper pastures. If, however, 
a rail gets down, or a board off—the vigilant 
eye soon detects it—and it is substantially re¬ 
placed and no weak places permitted to lure 
a poaching creature into tempting crops. He 
counts no losses on this score, and this item is 
also credited to the benefit of order. 
His lands, too, are properly tilled—ploAA'ed in 
the best mauner and at the proper time, when 
the earth is most thoroughly pulverized and 
made friable. All the means at command are 
used to enrich his soil, while the too abundant 
moisture is carefully led away, that the plants 
may find their aliment in the best possible state 
and in the greatest required abundance. The 
effects of this are more visible by contrast in 
in the hot, scorching days, when his neigh¬ 
bor Stir-but-little’s field over the fence is look¬ 
ing so very parched and stunted. Now the 
man of activity and order rejoices his heart in 
the abundant growth of his crops, and passes 
this item to the credit of order also. 
Nor is he content with casting his seed upon 
a well prepared field only. Hialove of system 
stops not here, lie follows up the work thro’ 
its growth to maturity, and whenever he finds 
a weed stealing the fertility, he at once arrests 
the poacher. Looking after the weeds in their 
time, he is sure to “nip them in the bud,” and 
so with vastly less labor rid the crop of the in¬ 
truders and completely defeat them of their, 
perpetuity. And further, the crop is benefited 
by the timely stirring it receives, so that the 
man of order finds his perseverance rewarded 
not only by an increase of crop, but in hasten¬ 
ing the time when lie shall have every pest of 
his land conquered. That he shall fully root 
out every vestige of weeds he is not so sanguine 
as to hope for, till that millennial time of good 
farming shall come, when every man shall join 
determinedly in the crusade. He cannot pre¬ 
vent the winds from wafting the thistle and 
other seeds from the neglected fields of neigh¬ 
bor Stir-but-little, and though he has reasoned 
with him upon the matter, he submits to the 
annoyance with what amount of’good nature 
he can—but suffers none from his own lands to 
plague others or himself. t. is. w. 
BEET-ROOT SUGAR. 
Sugar Is hoav not only a luxury, but a ne¬ 
cessary of a civilized community—indispensa¬ 
ble to the enjoyment and comfort of human 
life. Its sources are various and inexhaustible, 
being found in greater or less quantities in 
nearly every vegetable. Tt is divided by 
chemists into two kinds, cane sugar and grape 
sugar: the former being principally obtained 
from the cane, beet-root, maple and palm trees; 
and the latter existing in the grape and nearly 
all fruits. Cane sugar can be easily converted 
into grape sugar, but the inverse conversion 
has not yet been effected. Their composition 
is as follows: 
Cane Sugar. Grape Sugar. 
Carbon,. 47.1 36.7 
Hydrogen,. 5.9 6.8 
Oxygen,. 47 0 56 5 
100.0 100.0 
Cane sugar is readily obtained in a hard 
crystallized form, but grape sugar is crystalliz¬ 
ed with great difficulty, and is usually found in 
the form of molasses. Starch is convertible 
into grape sugar by the use of diluted sulphu¬ 
ric acid, and in the malting process the starch 
of the grain is converted into sugar by dias¬ 
tase. By the use of yeast, or other nitrogen¬ 
ous r, fermenting substance, sugar, from what- 
ever source obtained, is convertible into car¬ 
bonic acid and alcohol, the intoxicating ingre¬ 
dient of all spirituous liquors, wine, beer, cider, 
etc., etc. 
The cane contains about. 18 per cent, of su¬ 
gar, though by the present process of manu¬ 
facturing it, little more than seven per cent, is 
obtained. This is owing principally to the 
difficulty of expressing all the juice from the 
cane. Thus, while the cane contains 84 per 
cent of juice, the average quantity secured by 
the manufacturer is but 50 per cent., and in 
some cases not. more than thirty per cent is 
obtained. 
Beets have long been used in France for the 
manufacture of sugar; and though they were 
first grown and extensively used for this pur¬ 
pose during the continental system of embargo, 
when sugar was a dollar per pound, yet they 
are at the present time grown to a great extent 
in France, with considerable profit, and sugar 
at eight cents per pound. They are also being 
grown in Ireland; but it is yet problematical as 
to whether they will pay there, the price of 
sugar being but six cents per pound, and the 
climate, being colder, is not so well adapted for 
the formation of sugar in the beets. The 
composition of the beet, the mean of several 
analyses, is as follows: 
Water,.87 
Sugar,.. 8 
Woody tissue,. 5 
100 
By the processes of manufacturing hoav 
adopted in France and Belgium, from 4 to 6 
pounds of fine, white, crystallized sugar is ob¬ 
tained from 100 lbs. of beets; and it is but rea¬ 
sonable to suppose that by further improve¬ 
ments in the machinery, and possibly in the culti¬ 
vation of the beets themselves, all the sugar 
they contain Avill be obtained, and this quantity 
augmented by special manures and better 
cultivation. 
The cultivation of the sugar beet is not es¬ 
sentially different from that of common beets 
and mangel Avurzel. The soil should be a light 
loam, aa’cII drained, deeply and thoroughly pul¬ 
verized, and very rich. If the soil is not too 
sandy, avo should prefer to ploAV «t deep and 
Avell, immediately after the wheat crop is off’; 
and if it could be manured at the same time, 
so much the better. In the spring it should be 
ploAved again, dragged, rolled, cultivated, &c., 
till a fine tilth is obtained. It may then be 
marked out in toavs, twenty inches apart, and 
the seeds be dropped in the rows at a distance 
of twelve inches, four or five seeds in a hill. If 
about a quarter of an ounce of good super¬ 
phosphate of lime Avas dropped in each hill 
with the seed, the benefit Avould be very great , 
and abundantly remunerative: The seed should 
be soavii the latter part of May and first of 
June. The plants will be ripe about the last 
of August. Sixteen tons per acre is the ave¬ 
rage in France, though thirty tons are some¬ 
times obtained on very rich land. We think 
twenty tons per acre might be usually obtaiued 
iu this country by careful cultivation and judi¬ 
cious manuring. Taking five per cent, as the 
average amount of Avliite sugar obtained by 
the common manufacturing process, a ton 
Avould give 100 lbs.; or an acre of beets of 20 
tons, one ton of sugar. This, at. six cents per 
pound, Avould be $120 per acre; and this be¬ 
sides the leaves of the pla in* and the residue 
of the bulbs, which are very valuable as food 
for cattle and hogs. The value of the beet¬ 
root in Franee, is estimated at $3 per tou.— 
The cost of raising a crop of beets in this country 
cannot exceed £35 per acre, leaving, at this 
estimate, a profit of $25 per acre for interest 
on land, &c. Of the cost of extracting the 
sugar from 20 tons of beet in this country, ive 
cannot speak very definitely; but where wood 
or coal is cheap, it appears more than probable 
that it could be done and leave a good round 
sum as profit for $60. 
The process of reducing the beets to pulp 
and pressing out the juice, is very similar to 
that commonly adopted iu the making of cider. 
When the juice is obtained, it is placed in a 
furnace and about 300 grains of pure lime add¬ 
ed for every gallon of the liquor. It is then 
heated and kept as near the boiling point as 
possible, without ebullition, for about half an 
hour. This is for the purpose of freeing the 
liquor from impurities. The clear juice is then 
run off', parsed through fillers of animal char¬ 
coal, or burnt bones, and concentrated by 
evaporation, till the sugar crystallizes. In 
France, about four hours are occupied from 
the time the beets are ground tiil the liquid is 
in the crystallizing pans, though this time is 
considered much too long, and efforts arc ma¬ 
king to shorten it. It is necessary that g eat 
expedition should be used to prevent loss from 
fermentation, which proceeds with great rapidi¬ 
ty in warm Aveatlier, and greatly reduces the 
amount of sugar. In the Patent Office Report 
for 1849 and ’50, page 405, there is a most in¬ 
teresting article by Mens. Melsexs, detailing a 
series of experiments on the best means of 
checking fermentation of the pulp and juice 
during manufacture, from which it appears that 
bi-sulphite of lime, added in small quantities, 
prevents fermentation and removes any discol¬ 
oring matter, which often injures the sale of 
beet sugar. By the aid of this discovery, the 
pulp and juice can be kept for any length of 
time without in jury, and the necessity for hurry 
is in a great measure removed. The cost of 
the bi-sulphite of lime must be little, as the 
materials, sulphur and lime, are evervAvhere 
abundant and cheap, and the mode of manu¬ 
facture easy and simple. 
The cultivation of the sugar beet, if it can 
be rendered profitable, will greatly increase the 
fertility of the farm, as nothing is exported 
from it but sugar, and all the nitrogen, alkalies, 
and phosphates, retained as food and manure. 
If any of our readers have had experience in 
the growth of sugar beets, and the manufacture 
of sugar from them, Ave should be pleased to 
hear from them. 
CHEAP COTTAGE IK THE SWISS STYLE. 
Tire aboi r e design for a cheap cottage in 
the Swiss style, was furnished to the Horticul¬ 
turist by Meravix Austix, an architect of this 
city. Though it exhibits an excess of orna¬ 
mental Avork, the design is much to our taste 
in other respects. We need hardly say that 
it is not intended for a farm house, but design¬ 
ed rather for professional men, mechanics, etc., 
residing in or near rural villages, or city sub¬ 
urbs. We are happy to observe a growing 
taste for the improvement of such residences, 
inasmuch as, ivhile there are many exceptions, 
the generality of rural cottages are remarkable 
for everything but beauty, simplicity and good 
arrangement. 
It is onr intention to devote no little space 
to Rural Architecture in the present volumes 
and we shall be glad to receive designs for 
Rural Cottages, Farm Houses, &e., or Avliat is 
'still better, descriptions and plans of such as are 
already built and found convenient. 
The folloAving is Mr. Austin’s description of 
the accompanying design: 
“ This style of architecture is very convenient 
and suitable for this climate, and about the 
cheapest kind of building that can be erected.— 
The beauty of this style of architecture is, that 
Avhile it admits of being constructed on almost 
any kind of ground, it is particularly adapted 
to a hilly country, as the more uneven the sur¬ 
face, the more picturesque will the building ap¬ 
pear. In some instances, in other styles of archi¬ 
tecture, a beautiful front is seen, perhaps crowd¬ 
ed Avith ornaments, and the eye wanders from 
one object to another seeking a place to rest; 
but the details are so fine that the eye turns in¬ 
voluntarily aAvay, finding no bold object on 
Avhicli it may rest and contemplate its beauty.— 
The main building is 24 feet front by 25 deep, 
exclusive of kitchen wing, Avhich is 15 by 19.— 
In these dimensions the different piazzas and 
balconies are not included. The height of the 
principal story of the main building is 9 feet be¬ 
tween joists ; second story, 8 feet; first story of 
kitchen pari, 8 feet. There is also ample room in 
the chamber story of kitchen, which is divided 
into bed-rooms for domestics. Under the entire 
building is a cellar, 7 feet 6 inches high, divided 
into fuel, vegetable, dairy, larder, and other 
apartments suitable for a country dwelling. 
The building is entered by an easy flight of 
steps, landing upon the piazza, J, opposite the 
front door, Avhich opens into the hall, B, off 
which there is a parlor, A ; this hall also leads 
into the dining-room, D, attached to which is 
the nurstry, C, having a bathing-room, F. The 
kitchen, E, is entered from the dining-room, and 
off which there is a closet, G, and a scullery, I, 
with sink, H. There is also a back entrance 
through the scullery to the kitchen. There are 
two flights of stairs : the main one in hall, B ; 
and the back one, Avhich is entered by means of 
a door in the closet, G. The back stairs also 
lead to the cellar, which is shut off by a door at 
the head of the stairs in the kitchen. Off the 
dining-room and parlor are balconies, K, which, 
in summer time, afford a pleasant retreat. These 
balconies, also piazza, J, are protected from the 
weather by canopy-heads ; the roof of the kitch¬ 
en wing forms also the roof of the rear side pi¬ 
azza. The second story is ascended by the 
back and main stairs, the back stairs leading 
into the servants’ apartment; by an entrance ac¬ 
cess is also had into the chamber story of the 
main part, Avhich is conveniently divided into 
suitable sleeping rooms, A, B, P, having closets, 
a, attached to each. II shows the roof of the 
front piazza : on the chamber plan are shown the 
roofs of side balconies. 
Construction .—Foundation walls, of stone, 16 
inches thick, built up even with the principal 
floor joist. Superstruction to be framed work, 
4 by 4 inch studs, and can be covered with 
weather boards, or ceiled with planed and 
matched boards ; the latter most preferable ; the 
boards to be put on horizontally. The roof is 
covered with inch boards and shingled ; gutters 
made of tin ; the piazzas and balconies supported 
with brackets. The railings are of 1}% inch 
boards, with ornamental work sawed out, the 
lines running perpendicular. The faceure of the 
cornices are made of inch boards saAved out, as 
seen in the plan. The interior finish of the 
building should be quite plain ; doors four pan¬ 
elled, casings about six inches wide, finished 
with a beveled band. Plastering, in principal 
story of the main part, should be three-coat 
work, the remainder two. The estimated cost 
of the design will not exceed twelve hundred 
dollars. 
