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ROCHESTER, N. Y.-FOR TILE WEEK ENDING SATURDAY, JUNE 2, I860, 
MOORE’S RURAL NEW-YORKER, 
AN ORIGINAL WKEKLY 
RURAL, LITERARY AND FAMILY NEWSPAPER, 
of Onondaga county, aa stated at the Annual 
Meeting of the State Agricultural Society last 
winter. Others think it ia just as well to sow on 
the surface of the soil before the plant appears, 
while others think it is better to mix plaster with 
the soil, like any other manure. Last season we 
observed a farmer putting a large handful of plas¬ 
ter in each hill of potatoes at the time of planting. 
Being a little carious ns to the effect of this 
course, we watched the result, which was an abun¬ 
dant crop of line potatoes. Like most experi¬ 
ments of the kind, however, it was of little 
practical value, as the whole lot was treated alike, 
leaving no opportunity for comparison. This 
season we are pursuing the sumo practice with 
a dozen rows, leaving some rows on each side 
without plaster, or any manure—others on which 
we shall put the same quantity before hoeing, 
while on others we shall give guano. 
We have UHed plaster on cabbage plants; the 
effect is good while the plants are young, stimu- 
lating growth, and having a tendency to keep oil' 
insects; but aside from this the effect is little if 
anything. Strong stable manure, night-soil, or 
guano, is the manure to make large cabbage and 
a big crop. On these questions we need Informa¬ 
tion from experience; and having given what we 
possess, we leave them to others. This is the 
season for experiments. Let every one endeavor 
to add a little to the reliable stock of general 
knowledge. The following interesting note con¬ 
tains matter worthy of thought: 
Kns. Rural Nkw-Yowckr:—M uch ban been said, and 
greatly diversified are the opinions in regard to the 
nature, properties, and qualities, of plaster, and the 
perfection, it ia found most economical to make a 
division of horse labor, and to have horses 
adapted to particular work. The heavy horse for 
the plow, the cart, and the farm wagon, is never 
used upon the road, except in drawing heavy 
loads of produce or manure, and the lighter 
horses for the road are never put at heavy work. 
PerhapB we may never find it economical to use 
in our farm work the heavy breed of horses so 
generally employed in La rope, but with the im¬ 
provement in our agriculture, there is an increas¬ 
ing demand for heavy toauis. Indeed, no class of 
horses are at present so much in demand. Can¬ 
ada ponies are strong and hardy, and many of 
them very active. Theyaro too small, however, 
for general nso. Some of our correspondents are 
anxious to learn more about the value of Mules 
for farm work, as compared with horses. Will 
not Southern or Western readers give the desired 
information? 
Scours in Sheep. 
Will you, or some of the wool growing subscribe™ 
to your valuable paper, please answer an inquiry ? I want 
a remedy for the scours in sheep; or, what might bn bet¬ 
tor, a preventive. —A SuhSchiiikr, £ aaington, Wash. 
Co ., Pit., 1800 . 
Milk, thickened with wheat flour, and a pint 
given twice each day, until the unnatural dis¬ 
charge has ceased, is said to lie an effect,mil 
remedy. Tho American Shephard says that it may 
be easily arrested by mixing a small quantity of 
pulverized alum in wheat bran, and feed for a day 
or two. If this does not succeed, there is a ten¬ 
dency to dysentery, and a purgative of castor oil 
(one tablespoonful is a sufficient dose,) should he 
administered, with dr" food nud but little drink. 
Yuuatp gives the f llowP v us a remedy:—Pre¬ 
pared chalk, an ounce; powdered cateediu, half an 
ounce; powdered ginger, two drachms; powdered 
opium, half a drachm,—mix them with half a pint 
of peppermint water. Dose, from one to two ta- 
bleHpoonfuIs morning and evening. 
This disease originates under the following 
circumstances: 
First —Too sudden a change from dry to green 
food. 
Second —Salting freely too early in the spring, 
while the grass is young and flashy. 
Third —When beginning to feed grain, giving it 
in too large quantities. It should be fed moder¬ 
ately at first, and the quantity gradually increased. 
Fourth — Feeding unripe hay. 
Fifth — Exposure to sudden transitions of the 
weather. 
Sixth —Eating of irritating weeds; the flock in 
this case cannot be removed to quickly to another 
field, and salted. 
From the forego in#, “ A Subscriber ” may 
readily conceive what is a preventive. 
correctly,—but the witchery, I believe, ia in over¬ 
heating the inoffensive cow and often causing in¬ 
jurious effects upon the poor dumb beast. 
Always be regular in your time for milking, and 
let one person (as much ns possible,) milk tho 
same cow or cows, and be sure to milk them as 
quick and thoroughly as possible, for you thereby 
save the richest part, and often save knots from 
forming in tho teats, or causing a milk fever, or 
inflammation in the udder. A clean, cool, airy 
and light room (the lighter the better,) is the most 
suitable place, on racks instead of shelves is con¬ 
sidered the best, as the air can then circulate 
freely around tho pans, cooling the milk more 
evenly. A commou bouse cellar will very seldom 
be found a suitable place for setting milk, and the 
cream or milk in a cellar should never be placed 
on the floor or bottom, for if there is any impure 
gus in the cellar it, will settle to the bottom, caus¬ 
ing the cream to bo bitter, and a poor quality of 
butter will be the result. 
After setting the milk away it should never he 
disturbed again until it is ready to bo skimmed, 
which should be done as hooh as possible after 
the crcuin has fully risen and before the milk lias 
curdled, say in thirty-six hours, (never more than 
forty-eight,) and often it must ho done in twenty 
four hours; all tho gain there ia in quantity after 
about twenty-four hours setting, you must of ne¬ 
cessity loose in quality, and in greater ratio. 
Keep the cream m stone pots or jars, (tin pails 
will rust tho cream,) in a cool place In summer, 
(moderately warm in wintor.) Sprinkle a little 
salt on the bottom of the jar. Always stir the 
cream well together from the bottom every time 
you add a fresh skimming of cream. Never 
churn until at least twelve hours after the last 
cream has been put into the jar. 
Alter the cream has been churned and the but¬ 
ter properly gathered, it should then lie washed 
in cold water, and the water changed two or three 
times, or until there is no coloring of milk about 
the water: the whole of ilio water must then be 
worked from the butter, (for if left it will sour it,,) 
and should ha salted with about twelve ounces of 
the best Ashton dairy salt, well pulverized, to six¬ 
teen pounds, or three-fourths of an ounce of salt 
to each pound of butter. The salt should be 
evenly worked through the entire mass. Hero I 
know I differ much, with many of our butter-raa 
kers, in tho quantity of salt, and also in the 
amount that the butter should be worked; but T 
have taken the flrst premium, at our Couuty Fair 
(in the full,) on ajar of June-made butter that, was 
salted with half an ounce of salt to each pound, 
and packed immediately, without a second work- 
wheu thirteen months old, 
application of the shoes, neglect in paring away 
the dry horn, and the dry condition of the hoofs. 
The class of horses suffering most from this 
lamentable evil, aro those most carefully cared 
and provided for. Continual shoeing and dry 
stabling are the two evils. In the first place, the 
horse needs a good, dry stable, and, eynally, a good 
water bath for the forward feet, that they may be 
moistened to tho same extent, or more, than when 
in a state of nature, with tho rains and dews. 
Therefore, rny experience teaches me that a 
water bath should he provided in every well 
regulated stable, of a depth of four to live inches, 
for the forward feet to stand in at suitable 
times, with a good plank cover hung upon hinges, 
so that it may bo Bwung up toward the manger, 
and the horse admitted when he is feeding. At 
pleasure, the cover may he let down, covering the 
water fountain, closing nearly even with the level 
of the floor. 
in the second place, when the Iron protection 
is applied to the foot, it should protect instead of 
injuring, by producing contraction,—the cause of 
corns. Every one of observation, knows the 
common form of the horse-shoe is constructed 
with the upper or foot surface the lowest upon 
the inside, which produces what is called “dish.’’ 
This form is continued out of respect to time- 
honored custom,—no other good reason can sup¬ 
port the practice; for every horse owner is awaro 
that tho heels and quarters angle in and for¬ 
ward in tlm same degree as the toe, which is at an 
an angle of forty-live degrees. Now, place this 
angle upon a perfect level, and you have an 
inclination in, and forward, of the quartWB, 
equal to a perpendicular placed upon an inclined 
piano of forty-five degrees. Thus, the weight of 
the horse will press tho heels and quarters in and 
forward to produce an equal contraction. Now 
add the customary dish of the shoe, which is 
nearly forty-five degrees, to tho angle of the quar¬ 
ters, and you have an angle, making ninety de¬ 
grees to produce contraction and tenderness of 
the forward feet. Add U> thin, by continuing the 
shoes on as long ns they will stay, whilo the hoofs 
CONDUCTED BY D. D. T. MOORE, 
With an Able Corps of Assistants and Contributors, 
Tim Rural New-Yorker ia designed to be unsurpassed 
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eminently Reliable Guide on all the Important Practical, 
Scientific and other Subjects intimately connected with the 
business of those whoso inten-ds it realm]sly advocates. 
As a Family Journal it Is eminently tnslractivo and Kn- 
tertalolnit —beimr so conducted that it can be safely taken 
to tho Hearts and Homes nf people of iutelheenee, taste 
and discrimination, it embraces more Agricultural, Horti¬ 
cultural, Scientific, Educational, Litem: v and News Matter, 
interspersed with appropriate and beautiful Engravings, 
than any other journal, tendering it the most complete 
Agricultural, Ljtkrary and Family Newspaper in 
America. 
For Terms and other particulars, see last page. 
INQUIRIES AND NOTES 
I’otiiioi 1 *, Again. 
I was highly favored la6t, November, with a very 
gcmuiaiatiiy rojdc to an inquiry On the potato subject, 
and, as one good turn deserves another, I wish a descrip¬ 
tion of the following varieties of potatoes, the color 
outside and in, sire, shape, ka., kc., namely:—Birming¬ 
ham, California, Prince A’bert, Red Mercer, and Roches¬ 
ter Mercer. This last was referred to in the Rural of 
April 21st. VVus the White Mercer, referred to in the 
Bame piece as a poor potato, the same as the Meshanock? 
—K., County Line P. O,, King. Co., JV. 1860. 
The Birmingham wc arc not acquainted with. 
The California is a large, long, coarse potato, of 
the Merino family, a mixture of red and yellow on 
the ontside. It is said to he u great producer, but 
we never liked it well enough to plant. It may be 
profitably grown for stock, perhaps. The Prince 
Albert is a long potato, in shape something like 
the Fluke, but broader in proportion to its length, 
and generally growing very large in a fair soil. 
The skin ia yellowish white, partially covered 
with a russet coating, or net-work of rough skin. 
It is a good yieldcr, better than Fluke, and the 
quality is about the same, but it is a far better 
keeper. We lutve only tried it one season, und 
just planted our second lot. It has not been 
grown much West, but in Eastern New York, we 
should judge it to be a favorite, from the great 
number of samples exhibited at the State Fair at 
Albany last fall. We know nothing of the P.ed 
Mercer, and never before heard of the name. 
The Rochester Mercers, which our correspondent 
referred to, we used only in a quotation from the 
New Y'ork market report of prices. The New 
Yorkers think there is a difference in the quali¬ 
ties of potatoes grown in different sections. 
ing, and that butter 
was just as sweet as when first packed; anyone 
wishing for better, ought to ho obliged to go 
without any. 
Always pack immediately, as it tends to make It, 
salvy and streaked if it is worked a second time. 
It should bo packed in jars, if for home use; if 
for market, in the best oak firkins or tubs, which 
should he well soaked with cold water, then scald¬ 
ed and steamed by pouring boiling water in. and 
covering to keep the steam for a short time, say 
twenty to thirty minutes. Then pour off* the wa¬ 
ter, and scrub the firkin with salt, or with soda, 
or saleratus and salt; then wipe out the surplus 
salt and give it a slight rinse, and when it, is cool¬ 
ed it is ready for use. When the firkin, or jar, is 
as full as It, should be, cover the butter with good 
'sweet brine, to exclude the air, and if you keep it 
in a suitable place after this, my word for it you 
will have butter good enough to set before our 
next President, the fourth of March, 18(11, let him 
bo chosen from whatever party or section of the 
United States ho may. A. I). IlriiT. 
Short Tract, Allegany, N. Y'. ; May, I860. 
P. 8.—If there arc any points that I have neg¬ 
lected to explain sufficiently, I will try to better 
them in future if I am able; but on tho main part 
of the plan, it needs no farther comment from one 
who has tried its workings. a. d. b. 
BUTTER-MAKING. 
The beauty of Spring is now being jiresented 
to us in all its many pleasing phases, and all na¬ 
ture seems bursting into life. The season has also 
returned when the busy housewife and dairymaid 
will again present Hie honest farmer with the 
golden, marrow butter, sweet, as a May morn; or 
the poor, insipid, milky staff, not worthy tho 
name, that, with its age, will show its strength, in 
an eminent degree, if wo but taste or smell. 
Hence, I have thought Jhat a few words on tho 
subject of Butter-Making w 
onld be acceptable to 
at least a few of the thousands of readers of “ our 
Rural,’— especially as many of my friends have 
wished me to publish at least a few hints on the 
subject, after having taken the first premiums, 
four successive years, at our County Fairs, on 
Early or June Packed, on Firkin, and on Roll 
Butter. 
First—I consider that it is absolutely necessary 
to have good, sweet pasturage, with an abundance 
of the best grasses, and an nnstinted supply of 
pnre fresh water, not such detestable stuff' as can 
be found in stagnant pools, but such as you be¬ 
hold when you 
“See the rill from the mountain joyously gleam,” 
where the cows can slake their thirst and feel in¬ 
vigorated. The pasture should have shade trees 
sufficient to accommodate all, without the neces¬ 
sity of disturbing each other in the excessive 
heat of midsummer. Then have cows suitable 
for a hatter dairy—not those that give the largest 
amount of milk, but the richest, yielding a large 
supply of the rich orange-colored cream. The 
cows should be salted regularly, at least twice 
each week, as it will help keep them in health and 
in a thrivin 
THE OLD OX CART. 
It has been in use forty years. During that 
time it has had new axles, new wheels, new boxes, 
new neaps, new tire,—new everything, in short; 
yet it is the same identical old cart. The parts 
which have from tlmo to time been replaced with 
new, were worn out, not lost; else the established 
principle, that a thing may change In all its parts 
and still retain its identity, might receive such a 
shock as when the student interrogated his Prof, 
who had enunciated that truth, as follws:—If r 
should lose tho blade of my jack-knife and replace 
it with another, would it he tho same knife? Yes, 
answered the Prof. Then if I should lose tho 
handle and substitute another, would it still be 
the same knife? Certainly, was the reply. Well, 
then, if some ono should find the lost blade and 
handle, and put them together, what knife would 
that be ? No such drive can bo made about the 
cart. It has been wholly changed by a gradual 
process of wearing out, and being repaired. Ex¬ 
cepting when at the shop, or in service, it has 
stood in nearly the same spot, an established in- 
CORNS UPON HORSES.-EVILS OF THE SAME. 
Eds. Rural New-YYirker:— One of your con¬ 
tributors wishes to know the cause for, and cure 
of, corns upon horses; and I see the cure, to a 
certain extent, is given, but not tho cause. The 
latter I consider of more importance to prevent 
than to cure. My experience,—with close atten¬ 
tion to this noble domestic animal, and my more 
close observance of the propelliug powers of the 
horse (limbs and feet,) for more than twenty-five 
years,—convinces mo that corns arc produced 
mainly from contraction of the hoofs. This con¬ 
traction arises from various causes, which will be 
principally found in the forward feet of the shod 
horse, more frequently exhibiting itself in the 
inside quarter and heel, owing to the shape and 
g condition, which is needful for 
profit. Always be sure to drive them carefully to 
and from the pasture; never allow them to he 
worried by boys or dogs, as it will tend to heat 
the milk and often cause great delay in churning, 
which some will impute to witchcraft, and that 
o 
IRVING, N Y 
