90 
March. 
THE CULTIVATOR 
degree of temperature may be controlled with the 
greatest accuracy. The circulation of air is kept up 
precisely in the same way that hot water currents, are 
maintained, in warming green-houses and other apart¬ 
ments. 
When the air in the fruit-room becomes impure, the 
ventilator b, is opened a few minutes for its escape, and 
fresh air comes down from the garret immediately 
above, through the orifices c c, which arc also opened 
only at the same time. Fresh air is constantly admit¬ 
ted into the garret at the ends. 
The walls of the structure are made double and filled 
with saw-dust, as in a common ice-house above ground. 
Profits of Butter Malting. 
Messrs. L. Tucker & Son —In the Jan. number of 
the Cultivator, I notice the article of J. T. Curtis of 
Chenango Co., on the profits of butter making, &c. 
Please give mine from Chautauque County. From 4 
cows, 5, 6, 7, and 8 years old, one native, the other 
three half native and half Hereford, one of my daugh¬ 
ter has made, from 14th April to first January inst, 
825 fta. butter—470 lbs. sold in N. Y., at 24c.$112.80 
365 tbs. consumed in family, at 24c. 85.20 
3 pigs fatted on milk, say 600 lbs., at 6c.,. 35.00 
2 heifer calves, worth $10 each,. 20.00 
1 calf 4 weeks old, vealed, worth. 3.00 
1 calf sold butcher, at four weeks,. 3.00 
$260.00 
Cost of keeping cows one month at nay in the 
spring, and 2 months up to 1st January, 12 
weeks each, at 75c.,. $36.00 
22 weeks at grass, each, 3s.,. 33.00 
Estimated charges on butter sent toN. Y. 
whole amount at 2c. 3b. 17.50 
- 86.50 
Saying nothing about labor, proceeds are,... $173.50 
Now about the cows. It is well that diversity of 
opinions and tastes exist in regard to the different 
breeds of stock. Mine is decidedly favorable to Ilere- 
fords, especially as milkers ; and for fattening, consid¬ 
ering their compact build, aptness to take on fat, quiet 
dispositions, they are superior. One of the number in 
my list above, 5 years old, calved about the middle of 
April, and grass being abundant during summer, she 
became rather fleshy, and failing to be in calf, dried 
her off 1st Nov., and fed with pumpkins and soft corn 
—would now not disgrace the finest beef market, and 
is considered by cattle buyers, dull as times are, worth 
$50. My cows are fed no meal; occasionally they get 
an ear or two of corn apiece—no pumpkins in fall, as 
they make flesh and diminish milk. Norman Ivibbe. 
Westfield, Jan. 15, 1858. 
-- 
Cure for Thumps in Swine. 
A correspondent of “ The Cotton Planter,” says— 
“ I have frequently had cases of thumps among my 
hogs. My remedy is to tar the corn which they eat, 
which I have never known to fail to effect a cure if 
taken in time. My manner of preparing the food is 
simply to have a bucket of tar at my feeding ground, 
tarring each ear of corn as I throw it to them. If this 
plan is commenced soon after Christmas, and continued 
one or two months, my experience is, that few if any 
hogs would have thumps.” 
--- 
Barley. —The barley crop in the county of Had¬ 
dington, Scotland, the last year averaged 38 bushels 
and 1 h pecks per acre. 
Cure for tlie Hog Cholera. 
Messrs. Editors —Can any of your subscribers in¬ 
form me what will cure a disease among hogs called 
cholera 7 It is a disease which, so far as I can learn, 
cannot be cured, as it attacks in different forms. Some 
are taken with a diarrhea, and die in a few days ; some 
vomit, and others seem to be taken with a cough, final¬ 
ly to a wheeze ; their ears and head turn a red purple, 
swell some, and die If any of you can tell a cure or 
preventive, you will greatly oblige a subscriber to your 
Cultivator. W. E. N. Near Maysville, Ky. 
This disease continues to rage with great severity in 
various parts of the country. A subscriber in Cum¬ 
berland county, Pa., writes us that it has swept off 
thousands of hogs in that county, many farmers losing 
40 to 50, and distillers from 100 to 300. No remedy 
tried did any good. 
The U. S. Ag. Society, at its meeting in 1857, ap¬ 
pointed a committee to report on this disease, of which 
Dr. Higgins of Maryland was chairman, who made his 
report at the late meeting in Washington. It states 
that the disease is evidently a species of pneumonia, 
and the cure, as discovered by Dr. Higgins, after ex¬ 
perimenting on hundreds of cases, is to take equal por¬ 
tions of carbonate of soda and carbonate of barilla, 
mix together, rub them in a mortar, and give a dose of 
10 grains, about a table-spoonful, three times a day. 
This is said to have been entirely successful. 
•-®—•—©- 
Manure Composts. 
Messrs. Editors —I have a great quantity of soil, 
containing from ten to fifteen per cent of vegetable 
matter, mostly undecomposed, and black in color. 
Please state in The Cultivator, what proportion of 
this soil I shall mix with lime, leached ashes, bone 
dust, &c , to make an efficient manure for corn ; how 
long the mixture should stand, before use, and how 
much should be applied to the acre, and in what man¬ 
ner 7 L. B. Y. Queens Co., N. Y. 
We can only give a very general answer, in the ab¬ 
sence of information on the quantity of clay in the soil. 
A compost for corn may be made of about one to three 
parts lime, one part leached a°hes, and forty or fifty 
parts of soil and manure, in about equal proportions, 
or else with the soil twice or thrice the quantity of the 
manure. Twenty tons might be applied per acre. A 
few hundred pounds of bone dust would be a good ad¬ 
dition to the above quantity of compost. The mixture 
should stand, if practicable, several months; although 
a few weeks at mid-summer will do, and be equal to 
more than three times that period in winter. 
■-*-o-*-- 
A CJieap and Good Pudding, 
Messrs. L. Tucker & Son —Permit me once more 
to give you a recipe for making a good pudding. It is 
at once economical, healthful, nutritious, and delicious ; 
it may be eaten warm or cold. When cold, it is a cap¬ 
ital substitute for Blanc mange. 
Into a nappy that will contain about two quarts, 
place apples, pared and cut coarsely, until the dish is 
nearly full; sprinkle on this six tablespoonfuls of sa¬ 
go ; then pour into the dish as much hot water as will 
cover the apples and sago. Let it bake about two 
hours. If the upper pieces of apples become too brown, 
push them down, and others will take their places. 
This pudding should be eaten in deep plates or sau- 
j cers, with cream or milk and sugar. S. R. Spring- 
I field, Mass. 
