currency in circulation is of less value than the 
notesof a well-to-do farmer for the same amount. 
There is no provision for redemption. Gold, 
silver and green-backs should constitute our cir¬ 
culating medium, and they alone . Do not store 
anything else, unless you invest in United States 
5-20’s,—or United States bonds, bearing six per 
centum semi-annual interest, payable in gold, 
and redeemable in gold in five or twenty years, 
at the option of the government There is no 
way that i know of in which money may be so 
safely and profitably loaned. Ask for green¬ 
backs; and if you have more than you want to 
use, buy 5-20 bonds with them. 1 urge this with 
a knowledge of facts that impels me to do so. 
And the history of all money expansions, alone, 
should induce the prudent man to look well to 
the value of what he receives as money. West¬ 
ern farmers, especially, should profit by the 
experience of the past, and see that their sails 
are snugly reefed before the tempest is upon 
them. o. u. u. 
cupy. Agricultural books and periodicals should 
be more generally read and studied. The poor¬ 
est farmer in the country can well nlford to take 
au agricultural paper—iu fact he cannot afford 
to do without, one; a single number often con¬ 
tains hints that are worth double the subscription 
price. We are not obliged to take for granted all 
that we read; but we may compare it with our 
own experience and whatever seems to be rea¬ 
sonable, we may adopt or test by practical ex¬ 
periment. Another source of improvement 
within our reach, for very little trouble or ex¬ 
pense, is the <• Farmer’s Club.” Let us get 
together at our District school house during 
the coming long winter eveningH, and discuss 
in a rational manner eaoh other’s experience and 
practice in farming. If any class of persons in 
the world should bo free to communicate to each 
other all the practical knowledge of their busi¬ 
ness, most assuredly it is the farmers. Persons in 
almost all other business or professions are in 
some degree Competitors with each other, and 
may be pardoned lor being chary in communi¬ 
cating the secrets of their success; but the high- 
minded and intelligent farmer has no such in¬ 
ducement to reticence. If through his advice 
his neighbor should increase his yield of wheat 
five or ten bushels per acre*, or his clip of wool 
two or three pounds per head, the adviser would 
never be the loser, and the world at large would 
bo greatly the gainers. 
Now. there are a gres.t many subjects upon 
which I desire information, and you, my old 
friend, may help me to that knowledge without 
losing a cent of your income, acquired or pros¬ 
pective. Your neighbor has a son that has 
learned to upend money. Let us get him into 
our Club and teach him the way to make and 
save it. But of all things, do not forget to 
send on your subscription for a good agricultural 
paper. b. 
Batavia, N. Y., Nor. 9,1863. 
MOORE’S RURAL NEW-YORKER, 
AS ORIGINAL WEEKLY 
RURAL, LITERARY AND FAMILY NEWSPAPER. 
CONDUCTED BY D. D. T. MOORE, 
With a Corpa of Able AiwlutanU and Contributor*. 
CHAB. D. BRAGDON, Western Corresponding Editor. 
Thb Rural New-Yorker is designed to be unsurpassed 
in Value, Purity and Variety of Contents, and unique 
and beautiful in Appearance. Its Condnctor devotes his 
personal attention to thu supervision of its varions 
departments, and earnestly labors to render the RURAL an 
eminently Reliable Guide on all tbn important Practical, 
Scientific and other Subject, intimately connected with the 
buainess of those whose interests it sealounly advocates. 
As a Family Journal it Is eminently Instructive and 
Entertaining— being so conducted that it can be safely 
taken to the Homes of people of intelligence, taste and 
discrimination. It embraces morn Agricultural, Horticul¬ 
tural, Scientific, Educational, I.iternry and News Matter, 
interspersed with appropriate Engravings, than any other 
journal,—rendering it the most complete AGRICULTURAL, 
Literary and Family Newspaper in America 
1 3T" For Terms and other particulars, see last page, 
NOTHING BUT A FARMER. 
No greater error of opinion ever existed, than 
the very common idea that, “ anybody can be a 
farmer.” By a large portion of the world not 
engaged in agricultural pursuits, the name is but 
a synonym for a plodding drudge, whose busi¬ 
ness is to toil like an ass from morning till night, 
and whose highest earthly enjoyment consists in 
eating, drinking and sleeping. Perhaps 1 might 
add smoking to the list, for in moat of our school 
and story books for children, the “jolly old far¬ 
mer” is pictured sitting out In the friendly shade 
of his thatched-roof cottage, quietly smoking his 
pipe, while a mug of cider or beer stands on a 
board at his side, from which he is supposed oc¬ 
casionally to imbibe deep draughts. In the dis¬ 
tance very likely you may see a troop of hare- 
limbed women and girls with rakes and forks on 
their shoulders returning from the hay field. A 
more modern painter would perhaps add a line 
span of prancing horses hitched to a mowing 
machine. 
Now, these pictures may do very well for a 
bygone age, and for countries where the laborer 
could never be lord of the soil; but farming now 
is not what it was then. There is no business or 
profession which calls for such varied knowledge, 
deep thought and investigation—such prudence, 
forethought and good judgment—as that of the 
American Farmer of to-day. lie must under¬ 
stand the breeding, roaring and management of 
all domestic animals, must understand all their 
diseases and the best means to cure them. He 
must be a good plowman, know when and how 
to sow and plant, to cultivate and harvest all 
kindB of crops—to build and repair fences and 
implements—must be a good gardener—under¬ 
stand the cultivation of all kinds of fruit. Ho 
should be a good judge of all kinds of stock, 
grain, seeds anil roots, and be able to decide 
what kinds are must profitable to propagate, lie 
should understand the composition of his soil, 
what grain or roots are best adapted to it, and 
what manures are best calculated to keep up its 
strength and fertility. He should be as well 
skilled iu weather signs as the sailor, for he is 
almost as much at the mercy of thu elements. 
He must have energy, patience and persever¬ 
ance—must have good judgment in buying and 
selling. He should understand enough of law 
to keep out of it, and should bejwell posted in re¬ 
gard to his rights and duties as a citizen. He 
may be called to important public positions. He 
should be well qualified to fill them with credit 
to himself and with profit to the country. He 
should lie a reader, a thinker and a worker—a 
close observer of all that Is passing around him; 
he should be up with the age in which he lives, 
and be ready to adopt any improvement iu im¬ 
plements or cultivation that will lessen the cost, 
or increase the amount of production, or lighten 
his cares. He should be sell-reliant, quick to 
decide and prompt to act. Now, a man may be 
DRAINING BARN YARDS, 
One way to keep barn yards dry is to put 
troughs to the eaves of the bairns and sheds sur¬ 
rounding them. Usually, all the rain whichfalls 
on a large area of surface la drained right into 
the yard. Then, if the surface is level, and cutr 
tie tread it daily, it is difficult to keep it. dry, 
even with underdrains. But with underdrains 
it is bad policy to let the rain water from the 
eaves leach the manure and flow off under¬ 
ground, unless a tank is fixed to receive it, and 
from which it may he taken for use on the fields. 
The first and best thing to do then Iu the way of 
draining a yard is to prevent water getting into 
it in the manner indicated above. It is exceed¬ 
ingly convenient and sensible, where there is no 
other convenient source for water, to have a good 
large cistern to receive the flow from the roofs. 
With this precaution the amount of water which 
falls in an ordinary sized barn yard will be small. 
And a drain of cobble stone; or a well laid stone 
drain will keep the surface dry if put in the right 
place. The main drain, on a level, should be a 
deep one—say 31 or 4 l'eet. If It terminates in a 
meadow all the better—especially if the flow can 
be distributed somewhat. One of the best modes 
after drainage, to insure a dry yard, is to clean 
it up frequently. As the stock tread up the soil 
(if the yard is not paved) and drop their excre¬ 
ment, it should be gathered in heaps—and under 
sheds if possible. This may be quickly done 
with a team and road scraper. And it will pay 
the expense and labor. 
Sometimes it is better to drain on the surface- 
make a paved surface drain letting the liquid 
flow into an adjoining field, if there is no tank to 
receive it. If the yard is paved with stone, and 
packed with stiff clay, the surface drainage is 
easily secured. If there is little or no fall—if 
the yard is level and no convenient outlet can 
be secured, a cobble stone pavement grouted 
with clay, with intersecting gutters leading to a 
sunken tank, is perhaps the most practical way 
of getting rid of water. A farmer with a will to 
have the yard clean and dry, eau, with his 
knowledge of “ the situation,” and the means at 
command, invent a way to get rid of surplus 
water. The health and comfort of his stock, as 
well a3 his own convenience, will induce effort 
in this direction. And men wonder, after the 
thing is accomplished, that it has not been done 
before. These little home improvements cost 
little and yield much ia the aggregate. 
^ . . 
PERPENDICULAR ANI) CROSS SECTIONS OP THE SUGAR HEKT. 
A. The zones or layers, composed of vascular and cellular tissue, wherein the crystals of sugar 
are contained. B. The germ, connected by a peculiar tissue with the tap and side roots, contain¬ 
ing a large proportion of the saline matters, but no sugar. C. The tap and lateral roots, the latter 
not necessary, and consequently prejudicial to the yield of sugar. 
On dividing the root, and exposing it to tho air, zones or layers, shown by dark colored marks, 
may be seen; the cells on either side of these appear under tho microscope to contain the largest 
amount of crystals. 
BEET ROOT SUGAR, 
lime has become pulverized, add nine quarts and 
a half of water, the whole mass to be stirred up 
well during the application of the water. 
MANUFACTURE OF TI1E SIRUP OR SUGAR. 
Early in November remove the beet roots from 
the ground, free them from tho leaves and wash 
them clean. After they have d ried up, grate them 
on a common grater, put. the grated mass into the 
flannel straining bag, and press out the juice by 
means of a common wooden screw press, Or by 
putting It between two well loaded boards. As 
soon as the proper quantity of juice has been 
pressed out, measure it into a kettle by the quart, 
and kindle a (ire under the sume. The juice, 
however, must not be allowed to boil at once, but 
be kept in a very warm state, so that you may 
introduce your flDger without feeling pain. 
Afterward add to every thirty quarts of juice 
three quarts of lime milk, mix it well together, 
and pour it into the barrel, well supplied with 
holes, so as to discharge the fluid when It be¬ 
comes necessary. Hero tho juice is to remain 
for three hours. One part of it will swim on the 
surface, and Is to be skimmed off; another will 
sink to the bottom. The clear matter is to' be 
removed from the barrel in a careful manner, by 
means of the discharging botes, strained again 
through the well-washed strained flannel cloth, 
and poured into a clean kettle, after which it, is 
boiled down by a brisk fire to one-third of its 
volume. To ascertain the third part, measure 
the third part of the juice into the kettle, make 
the latter stand straight, and fix a small stick in 
the center of it. Sign the point of the stick up to 
which the liquid matter reaches, by a mark, and 
the latter will give the tost after further boiling, 
whether two-thirds have been evaporated. If 
you mean to have only sirup, boil the whole for 
two hours, add to thirty quarls of juice the 
whiles of six eggs, cause it to boil up again, 
strain it through a cotton or linen cloth, and you 
will receive from thirty quarts’ of juice, ten to 
twelve pounds of sirup. If it is your object to 
have sugar, boil the whole bo long as to leave 
two quarts of liquid matter of thirty quarts of 
juice; add then half a pound of tine sugar, clear 
the whole by the whites of six eggs, strain it, and 
leave it till it becomes lukewarm; put it then 
into an enlarged earthen vessel, and the sugar 
will crystallize within a few days. The sirup is 
poured out, the sugar dried in a warm place, and 
stored up for use. It is necessary to take greal 
care of the fire at tho last boiling, as too strong a 
fire will be apt to preveut tho crystallization or 
consolidation of the sugar. 
The whole process is a very simple one; and 
as sugar is an important item inj'domeatic uses, it 
is worth trying the experiment. We ought to 
mention, yet, that it is only the white Silesian 
sugar beet that can be used for the production of 
sugar,— all the red or reddish varieties are unfit 
for use. 
So much for the Gorman. And it does seem 
that there could be no trouble in following his 
directions. Any good cheese press would an¬ 
swer, and that can be found, or easily made, on 
any farm. 
But we find in the 13th volume of the New 
York State Agricultural Society’s Transactions, 
a very complete and elaborate article by Prof. 
■John Wilson, of England, on this subject. He 
suys the manufacture of beet root sugar on the 
continent represents one of the most flourishing 
and in oh t. important of all the manufactures con¬ 
nected with agriculture. 
The consumption of beet root sugar in 1851, in 
the following countries, will give some idea of 
the immense capital invested in the growth of 
the'root, and the manufacture of the sugar: 
Russia.. 36,000 tuns. 
Germany (Zolv). 20,000 “ 
Austria ... 7,000 “ 
Belgium... 10,000 “ 
France. 60,000 <* 
Total...138,000 “ 
Experience has shown that in cultivation it is 
injurious to the crop to apply manure the season 
it is sown. The manure should be applied to 
ibe preceding crop, and the ground thoroughly 
tilled. It is recommended to steep the seed be¬ 
fore sowing, from twelve to twenty-four hours. 
Transplanting is recommended, but in our cli¬ 
mate it would not be advisable. The seed should 
he sown in the spring as early as ft can be, and 
have the plant escape tho early frosts. The 
after success depends upon judicious thinning, 
and careful culture. 
The peculiar organization of the beet root re¬ 
quires great care to be exercised in harvesting 
the crop, as the slightest injury to it is sure to be 
followed by a proportionate loss of sugar. To 
the farmer who makes for his own use, there is 
no trouble, as he can harvest daily the quantity 
required. It is important, however, to begin the 
manufacture early enough to save them from any 
levere frost, as a slight freezing proves to be 
detrimental to the sugar yield, though not so 
much so to the yield of sirup or molasses. It is 
v good plan to leave them on the ground, after 
pulling, for three or four days, in order that they 
may lose as much moisture as possible. 
The Mangel Wurzel is the variety now grown 
extensively in France and Germany for the pur¬ 
pose of sugar-making. It gives a heavier return 
[Tub following is tho article alluded to in our last num¬ 
ber as having been published iu the sixth volume of the 
Rural NBw-Yokkkii. As the subject is now attracting 
Considerable attention, wo re publish the article for the 
benefit of all interested. 
Ed. K. N. Y.] 
Tue maple is disappearing in many sections 
of the country, and with it all chances of obtain¬ 
ing the sugar usually supplied from that source. 
There are many farmers who can afford to make 
not only their own sugar, but a good supply for 
their neighbors, if they only knew how to do it, 
and where to find the material to make It from. 
The Sugar Beet is the thing that will meet the 
exigency. Its cultivation is easy, and tho manu¬ 
facture of sugar from its juice nearly as simple as 
from the sap of the maple. Indeed, we think it can 
be made much cheaper. One hundred pounds 
of beet root will yield about twenty pounds of 
good sirup or molasses, or eight pounds of 
sugar, and from six to eight pounds of sirup. 
Two bushels of beets, well washed, and clear of 
tops and roots, will weigh not far from one hun¬ 
dred poundB. A very small patch of ground, 
theu, will supply the beet root to make all the 
sugar a family may require. 
A German gentleman who hail been largely 
engaged in the manufacture of beet root sugar in 
Belgium, at our request to write out a descrip¬ 
tion of the process wbioh would be so plain that 
any intelligent farmer’s family could follow the 
directions, and make their own sugar, gave tho 
following method. He Bays that except the raw 
material, the expense will amount to but a few 
shillings, and the process requires neither costly 
utenBilB or materials, nor a vast deal of chemical 
knowledge: 
UTENSILS AND IMPLEMENTS. 
1. A grater, for the purpose of mincing the 
roots. 
2. A small wooden screw press, or if that can¬ 
not be had, two boards loaded with heavy stones. 
3. Two straining bags, one of cotton or linen, 
the other of flannel. 
4. A barrel, smaller or larger according to the 
quantity of sugar to be made. This barrel is to 
be perforated by holes three inches distant from 
each other, throughout its whole length,from the 
top down to about four Inches from the bottom. 
These holes are tilled by cork stoppers. A 
kettle —the flatter the latter is, the more appro¬ 
priate will it be for the purposes of manufacturing 
sugar. 
PREPARATORY LABORS. 
Preparation of the Lime Milk. — Take one 
pound of white, well slaked lime; pour half a 
pound of lukewarm water upon it, and, after the 
ASK FOR GREEN-BACKS 
Let Western farmers, especially, insist upon 
receiving green-backs in exchange for their pro¬ 
duce. I have good, substantial reason for urging 
this policy. These reasons will be apparent in 
due time. There is trash enough in circulation, 
as currency, In the West, to bankrupt its hold¬ 
ers. Farmers should not receive it, unless they 
intend to let it slide before nightfall the same 
day. There should be a combined movement 
among the farmers of the country to regulate its 
currency—make it national by refusing to re¬ 
ceive or circulate any other than Uncle Sam’s 
promises to pay. It is patriotic and Bafe to do 
this. It will lighten the financial blow that 
every business man apprehends will result from 
this expansion of currency. A great deal of the 
--—-- 
r X'YVO DOLLARS A YEAR.] 
“PROGRESS -AJSTD IMPROVEMENT.” 
[ SING-LIC NO. FIVE CENTS. 
■ ■■ ■ - -- ■ 
VOL. XIV. NO. 47.1 
ROCHESTER, N. Y.-EOR THE WEEK ENDING SATURDAY, NOVEMBER 81, 1863. 
1 WHOLE NO. 783. 
mm 
