TWO DOLLARS A YEAR.] 
VOL. vm. NO. 30. 
MOORE’S RURAL NEW-YORKER, 
AN ORIGINAL WEEKLY 
Agricultural, Literary and Family Newspaper, 
CONDUCTED BY D. D. T. MOORE, 
WITH AX ABLE CORPS OK ASSISTANT EDITORS. 
SPECIAL CONTRIBUTORS: 
Peo». cl dewet, 
Lt M. F. MAURY'. 
Dr. ASA FITCH. 
T. S. ARTHUR, 
T. C. TETEKS, 
H. T. BROOKS, 
EWD. WEBSTER, 
Mrs. M. J. IIOLMF.S, 
LYMAN B LANGWORTHY 
Tan Koeal New-Yoektr is designed to be tuskurpassed in 
Valtm, Parity, Usefulness and Variety of Contents, and unique 
and beautiful in Appearance. Ite Conductor devotes Ills per¬ 
sonal attention to tho supervision of its various departments, 
nnd ofirricstly labors to render the Rural an emiuentiy Reliable 
Guide on the Important Practical. Scientific and other Subjects 
Intimately connected with the business of those whose Interest* 
It sealously advocates. It embraces more Agricultural, Horti¬ 
cultural, Scientific, Mechanical, Literary aDd News Matter, 
interspersed with appropriate: and beautiful Engravings, than 
any other Journal,—rendering it the most complete Agricultu¬ 
ral Literary and Family Journal in America. 
PEOPEB TIME FOR GUTTING GRASS. 
DISCUSSION BEFOHE TBlE V. 8. AG. SOC IET Y. 
[During the Trial of Implements by the U. 8. 
Ag. Society, last week, several discussions were 
announced, but in consequence of the heat of the 
weather, and the fatigue of officers and others in 
attendance, comparatively little interest was man¬ 
ifested. We give below the substance of the 
principal discussion, as reported by one of our 
assistants who was present:] 
OnWedu: ,'cy ev.u’.flg RaktOBP Howard, Esq, 
whs announced to deliver a Lecture on the “Gras¬ 
ses, Proper Time of Catting, Ac.” The weather 
beiug exceedingly warm and the speaker much 
fatigued by the labors of the day, it was proposed 
that a general conversation be had on the question. 
Mr. Howard opened the discussion by saying that 
the sabject was very important, &s the hay crop 
was now ono of onr most valuable products, and 
it was well to know when to cut It, and how to make 
it Wo should first settle the principle, what is the 
best condition of the grass for cutting, and why ? 
He believed all plants contained the most nutritive 
matter when in full bloom. The object which na¬ 
ture seeks is the production of seed. Plants when 
they first come from the ground contain more wa¬ 
ter than at any other'time. At (lowering a crisis 
arrives, and all the energies of the plant from that 
time are directed to the formation of seed. If 
seed was sought it would he well to wait until it 
ripened or matured before cutting, but as herbage 
is sought in hay, it should be cut before the forma¬ 
tion of seed, as they are not digestible, not one 
seed in tt million being digested in passing through 
the animal; therefore all the substance used up 
in the formation of seed is lost. Timothy, and all 
grass should be cut when it contains the greatest 
amount of nutritive matter. Convenience, and 
other things may sometimes operate againRt carry¬ 
ing out this principle. For instance, Timothy is 
an imperfeot perenniaL Further south it is un¬ 
certain in endurance. It is found necessary to 
allow the seed to mature, so as to keep the ground 
seeded. Sinclair stated that the amount of nu¬ 
triment contained in grass was ascertained by the 
proportion soluble in warm water. Prof. John¬ 
ston and others had proved that test incorrect, 
and indeed Sinclair had not much faith in it 
himself. 
As to the mode of curing, he could call atten¬ 
tion to the method generally practiced of preserv¬ 
ing herbs. No one would think of drying them 
in the sun, or where the dew and rain would fall 
on them. So with grass, cut when dry, dry it ns 
little as possible in the sun, and let it cure by 
sweating. A certain degree of decomposition is 
beuettcial, turning the starch into sugar, and 
making the hay more tender. In answer to a 
question as to the value of hay caps, Mr. Howard 
stated they were nsed by all large farmers near 
Boston, and wero considered very useful. 
Mr. Viok inquired if any better test of the value 
of grass as (ood had been discovered than the 
proportion soluble in water. And, also, whether 
the experience of the farmers present would go to 
prove or disprove the statement of Mr. Howard, 
that the best time for cutting Timothy was when 
in flower. He cared little about the theories of 
Mr. Johnston, or any other chemist. This, like all 
other things in agriculture, must be proved by re 
peated and careful experiments. He would like 
the experience of farmers. 
Mr. Wilson, of Iowa, give the experience of a 
neighbor, who raised and sold great quantities of 
hay. He always cut when in flower; his hay was 
always prized and sought after by the proprietors 
of Btages, aud he got fifteen per cent more than 
the ordinary price. 
J. Stanton Gould, of Hudson, N. Y., made a 
glowing apeeoh in defence of chemical science, 
and the doubts attempted to be cast upon the re- 
“PROGRESS AND IMPROVEMENT.” 
ROCHESTER, N. Y.-SATURDAY, JULY 25, 1857. 
[SINGLE NO. FIVE CENTS. 
1 WHOLE NO. 39J. 
liability of chemical experiments. The matter of 
which our bodies is composed now is not the same 
as that which composed them ten years since. A 
constant waste is taking place. Chemistry shows 
us what plants can supply that waste. 
Mr. Vick did not design to attack chemistry or 
chemists; but he did think theories founded on 
chemical science, unsupported by experiments, 
should be received with caution, until proved or 
disproved by experience. Liebig tells us that all 
we need do to grow a certain crop is to find its 
mineral elements, and famish the soil with these, 
and success, under ordinary circumstances is cer¬ 
tain. This theory, so confidently advocated for 
many years, I suppose it will be admitted, has 
been proved false by experience, and generally 
abandoned. 
Mr. Gold, of Connecticut, stated that in the 
north there is no difficulty in raising good Timo¬ 
thy hay if it is cut early, as it gives a good after¬ 
math, and is better the next spring for being so cut. 
Mr. Capron, of Illinois, thought if we would fol¬ 
low the teachings of agricultural chemists we could 
raise larger orops, and cheaper than we now do. 
Mr. Vick thought that as there was a good deal 
of difference in the theories of agricultural chem¬ 
ists, it would be well for them, or us, to agree as to 
which is right, before undertaking to follow either. 
Mr. Worthington, of Ohio, had a different ex¬ 
perience to relate than that expressed by some 
others. The seed, it is true, does not digest; hut 
it is so small, in proportion to the whole plant, 
that but little of the nutriment of the plant can be 
used up in perfecting it; and the most of this, he 
thought, came from the soil, and not from the 
leaves and stem of the plant. If the seed should 
be ground it would be of but little account.— 
Grass when cut in flower is harder to cure than, if 
cut later; ftrd sometimes is trouble?ome, if the 
weather is unfavorable. My experience, and that 
of my neighbors is, that the best time to cut Tim¬ 
othy grass is when the seed has so far matured as 
to germinate. We have all tried cutting in the 
flower, and abandoned it. Catting in flower in¬ 
jures the roots, and if continued, destroys our 
meadows. Prof. Kirtland has made this question 
a matter of carefal and diligent study, and he has 
found that the best time to cut is when the stalk 
becomes dry at a point above the first or second 
joint of the stem. If cut earlier than this, the 
roots send up new stalks, and thereby become 
weakeued, and die out daring the winter. 
Mr. Howard relied for his statements on the ex¬ 
perience of his neighbora as well as on the opin¬ 
ions of chemists. The question raised by the gen¬ 
tleman from Rochester, whether the experience of 
farmers agrees with the theories of chemists, is 
certainly a very important one. John Johnston, 
of Geneva, in discussing this matter with one of 
his neighbors, agreed to leave the question with a 
flock of lambs, and they soon decided it, by eating 
np clean that which was cut in flower, but of the 
later cut, a great part was left and wasted. 
Mr. Haines, of Illinois, had found that the best 
time to cut grass was when the blossom on the 
earliest heads was falling. Experienced the same 
difficulty as Mr. Worthington with the Timothy 
dying out; and the only way he conld preserve 
his meadows was to drag them in the spring, 
which seemed to invigorate the roots and give 
them a new start. 
HAY - MAKING — DISPUTED POINTS. 
An article in onr issue of June 27th, on “ Hay- 
Making,” has furnished the editor of the Boston 
Cultivator a text, and thereupon he preaches us 3 
sermon, from which we make the following ex¬ 
tracts. He says: 
“In an editorial article on thla subject (Cutting Grass 
for Hay) in a late number of the Rdral Nkw- Yorker, it 
is bold that the gT«at object is • the preservation of the 
hay tu a oondttion most nearly resembling grass in a per¬ 
fect state.* We see no objeceiou to this, but the criterion 
which the writer of the same article proposes to establish 
In the case, does not appear to be correct. Be say* - * In 
order to accomplish Ihie end. grass should be cut when it 
contains the greatest amount of gluten, sugar and such 
other matters as are soluble in voter.' Ilia further argued 
in this connection that this stage of the grass is when it 
is iu full flower. Now, although we belteve that grass [as 
a crop) contains the greatest amount of nutriment in this 
stage, we do not admit that this fact wouldbe demonstrat¬ 
ed by the proposed teat. In other words, the amount of 
matter soluble iu water w n id not represent the amount 
of nutritive matter in the grass or bay. On this point we 
oiler the remark* of Johnston : 
“'Animals have the power of digesting a greater or less 
portion of their food which is Insoluble in water. 
Some substances which are of the greatest importance in 
the nutrition of animals—»uch as vegetable fibrin, albu¬ 
men, casein, and legumiu-are either wholly insoluble in 
water, or more or less petlectly coagulated and rendered 
Insoluble by boiling water.' (l.ecturee—page 026.) 
“ Assuming the coirectnces [chemically) of Prof. John¬ 
ston’s statements, it lollows tnat glass cut at the stage 
when it contains the greatest amount of ‘ gluten' or nitro¬ 
genous matter,—the most valuable of all the elements of 
Its composition,—could not be fairly estimated by the pro¬ 
posed test of solubility.” 
Wo will uot undertake to settle disputed points 
between the “ doctors,” but as we have authorities 
quoted on tbe one side, it will not be inappropri¬ 
ate to give the views of eminent chemists upon 
the other. The formula furnished by Sir Humph¬ 
rey Davy was as follows: 
“Submit the grass, in a green or dry state, to 
the action of hot water, till all its solnble parts are 
taken np. Then separate the liquor from the 
woody fibre of the grass by means of blotting pa¬ 
per, and evaporate it to er vness. The product of 
Bolid matter is the nutriti ve matter of the grass.” 
The analyses of Mr. Georoe Sinclair, which 
are so much quoted by writers on forage crops, 
were obtained in this manner, and the Cyclopedia 
of Agriculture says of them:— " However imper¬ 
fect his method may seem to modern agricultural 
chemtBts, it nevertheless affords the only proximate 
data hitherto exhibited, with the view of showing 
the comparative values of the numerous grasses 
on which he experimented.” 
Others might be cited, but as the Editor of the 
Cultivator quotes only one authority, those given 
must suffice. Again our contemporary says: 
“We have said, above, that the writer of the article in 
the Ritual contends that gra*t contains the greatest 
amount of nutriment when it is la bloom. It is fair to 
say that he does not thoroughly carry out This principle. 
On the contrary, he says—' Quite a number of grae^es are 
exceptions to this rate—Bnree containing the most nutri¬ 
ment when./aWy ripe Will our respected contemporary 
give us the lihlu-s of the BptritF which contain most nu¬ 
triment when folly ripe 
We are greatly surprised that the editor of the 
Cultivator should, in this latter clause, give but 
half oi onr remarks. The entirety was “Quite a 
number of grasses are exceptions to this rule— 
some containing tbe most nutriment when fully 
ripe—but as a general principle, for the benefit o4 
both hay and the land upon which it iB grown, we 
would advise the cutting at full flower.” We do 
not charge anything wrong, but those reading the 
Ctlltieaior might we were advocating the 
ripening of grasses before applying the scythe. 
We have no desire to enter the arena for the 
purpose of shivering a lance with our venerable 
(not in years, but in relation to things agricultural) 
contemporary however much young blood might 
incite to a tilt. Nevertheless, as we are called up¬ 
on for information we must endeavor to light the 
path of those who are in “ the pursuit of knowledge 
under difficulties.'- We qnote from an article by J. 
A. Cl arkk, a writer on Pastures and Pasture Farm¬ 
ing, in the Cyclopedia of Agriculture. Mr. C. says: 
*' Many of the natural pasture grasses possess a 
greater nutritive value when the seed is ripe than at 
the time of )lowering . In the cock’s-foot grass 
f Dactylis glmnerata ,) for instance, the proportion¬ 
al value at the time the seed is ripe to that at the 
time of flowering is as 7 to 5; the value of the 
grass of the sweet-scented soft grass (Holcus odo- 
ratusj when seeding, exceeds that at the time of 
flowering in the proportion of 21 to 17; and with 
the meadow cat's-tail, nr Timothy grass ( Phleitm 
pretense,) the culms are found to contain more nu¬ 
tritive matter when the seed is ripe, than those of 
any other species of grass that have been submit¬ 
ted to experiment—the value of the culms simply 
exceeds that of the grass when in flower in the 
proportion of 14 to 5. But though there is more 
nutriment contained in the seed crop of these 
grasses than in the flowering crop, nevertheless 
the loss of lattermath, which would have been pro¬ 
duced in the time the seed was ripening, would 
more than outweigh the superior quantity of nu¬ 
tritive matter contained iu the seed crop; and by 
aiming at the greater amount of nutriment con¬ 
tained in these grasses at seeding, a loss is sus¬ 
tained not only in the lattermath, but in the bulk 
of the hay itself; for although the created dog’s 
tail grass ( Cynosurus cristatus) yields just twice 
as much grass when the seed is ripe os at the time 
of flowering, the majority of the grasses possess a 
much greater quantity of produce when flowering 
than at aoy other time. The grass of the Welsh 
fescue is of equal value, in nutriment, at each 
stage of its growth; aud the nerved meadow grass 
( Poa nervata) is equal, both in nutriment, quality, 
and quantity of produce, at flowering and seeding; 
but nearly all the other varieties eombiue the 
properties we have been describing, namely, of 
produciug the greatest weight or grass, and also 
the largest amount of nutritive matter, when in 
flower.” 
(u “A Practical 2'reatise on drosses and Forage 
r lints M by the Secretary of the Massachusetts 
Board of Agriculture, Charles L. Flint, A. M. 
Mr. F„ in speaking of the proper “time to cut 
grass for hay,” says the rule is to cut the grasses 
when in flower for the purpose of securing all their 
elements of nutrition, but “ there are some except¬ 
ions to this rule in the natural grasses, as seen in 
considering their nutrittve qualtties and in the analy¬ 
ses at different periods of their growth,'' Those 
mentioned are the Orchard Grass, and Timothy. 
Prof. Kirtland, of Ohio, states that an observ¬ 
ing, practical farmer ol hiB neighborhood, after 
many careful observations on the growth of Timo¬ 
thy concludes that “as soon as the process of nu¬ 
trition is completed, it becomes manifest by the 
appearance of a state of desiccation, or dryness, 
always commencing at a point directly above either 
GROUP OF MUSK OR BRAZILIAN DUCKS. 
A CHAPTER CXN DUCK: 
The Duck deserves far more attention from our 
poultry breeders and farmers than it generally 
receives. They are harmless in character, singu¬ 
lar and amusing in their actions npon the land, 
and graceful upon the water. Taey are very easily 
kept, and where they have free access to water 
will pretty much provide for themselves and their 
rising families. They are excellent for the table, 
and easily raised. We give a description of the 
principal varieties. 
Our Common Domes: :u Duck is gener^ly sup¬ 
posed to have originated from the Wild Mallard 
Duck, so common in the Lakes and waters of oar 
Stale, though some unsuccessful attempts to tame 
the wild duck h3ve induced many to doubt its 
truth. Some naturalists have supposed our com¬ 
mon duck was imported from China and India.— 
Audubon, however, says “the squatters of the 
Mississippi raise a considerable number of Mal¬ 
lards which they catch when quite young, and 
which, after the first year, are as tame as they can 
wish. These raise broods which are superior even 
to those ol the old one3 for a year or two, after 
which they become similar to the ordinary ducks 
of the poultry yard.” 
The Musk or Brazilian Dcck, is among the 
largest of domestic ducks. We give au engraving 
of a group of these birds from Bement’s '‘Ameri¬ 
can. Poulterers' Companion.” It is sometimes tho’ 
improperly called the Muscovy Duck. It derives 
its name from a real or fsnoied emission of a musky 
odor from its plumage. The tropical region of 
South America is the native country of the Mask 
Duck. The male is so much larger than the fe¬ 
male, that the disproportion strikes the observer 
at first sight, the drake generally weighing nine or 
ten pounds, and the duck only five or six. They 
are of all colors, but generally black, or dark.— 
They dislike water, except such a dirty puddle as 
1 would be selected by & hog in a warm day, and 
therefore many who have procured them supposing 
them to be clean and pretty, and an ornament in 
the pond or river, have been much disappointed 
on discovering their habits. They prefer roosting 
on a low wall or fence, and sometimes will share 
the roost with lowls. The voice of the drake is 
harsh and unpleasant, and the duck is generally 
silent They are very fair layers, but not as good 
as some other varieties. 
The Bousn Dcck is, perhaps, the largest known. 
The young, mature very rapidly, and young drakes 
when only nine or ten weeks old, often weigh six 
pounds. The name is derived from Rouen in 
France. They are good layers and their flesh is 
excellent, being much prized by epicures. They 
are hardy, docile aud even sluggish in their habits, 
and have not much greater love for water than 
their brethren, the Muscovys. 
The White Aylesbury Duck, with its beauti¬ 
ful snowy white plumage and yellow legs and feet 
is a very beautiful bird. They are but a little 
smaller than the Rouen, and a duck and drake 
in moderate flesh will weigh about twelve pounds. 
They are excellent for the table, and they are 
prolific layers. They are more fond of tbe water 
than either of the two preceding varieties. 
Tee Crested Duck is the moat ornamental of 
all the duck family. They are of all colors, but 
the white is far the most beautiful, having yellow 
bills, and legs and feathers of the purest white.— 
They are about the size of our common duck, and 
of the same habits; are fond of the water, and are 
extremely beautiful and graceful in all their mo¬ 
tions. All who have a suitable pond or lake, 
should obtain some of these crested ducks. Some 
have thought they are derived from a cross of our 
common, with the Wood-Duck, but, in regard to 
this, there seems some doubt. 
crested duck. 
the first or second joint, of the stem near the 
crown of the tuber. From this point the desicca¬ 
tion gradually progresses upwards, and the last 
portion of the stalk that yields up its freshness is 
that adjoining the head. Coincident with the be¬ 
ginning of this process, is the full development of the 
seeds, aud with its progress they mature. Its earli¬ 
est appearance isevidence that both the tubers and 
seeds have received their re>/uisite supplies of nutrition.'' 
Prof. K. concludes therefrom “that the proper 
time of mowing Timothy is at any time after the 
process of desiccation has commenced on the 
stalk, as noted in the third proposition, ft is not 
very essential whether it Is performed a week earlier 
or later, provided it he postponed till the evidence 
of maturity has become manifest.” 
IN WHAT DIRECTION DO WE NEED PROGRESS P 
Farmers are now generally satisfied that to 
make their business profitable they must use 
their utmost endeavors to make not only the soil 
produce to its utmost capacity, but also to obtain 
from that produce the greatest possible value.— 
They are alive to the benefits to be derived from 
improved implements of husbandry. Good plows, 
sud cultivators, and harrows, and drills, are re¬ 
cognized as indispensable for the proper prepara¬ 
tion of the soil, and putting in the aeed. The 
mowing machine and harvester are finding their 
way to every farm. The increased attention paid 
to thorough drainmg, shows that farmers are be¬ 
ginning to appreciate the importance of protect- 
