330 
THE CULTIVATOR. 
Noy. 
a more complete transcript of that world of events in 
which the Farmer is especially interested, at so small a 
cost, as in The Cultivator; and we are inclined to 
believe that there is no neighborhood in which there 
could not be found scores or hundreds of intelligent 
farmers glad to possess themselves of it, if the matter 
was properly laid before them. 
With the above remarks, to which we ask the thought¬ 
ful attention of our readers, we introduce a statement 
of our terms for 1859. We are already indebted to 
agents in all parts of the country, and to many con¬ 
stant friends of 10, or 15, or 20, or 25 years’ standing, 
for their kind and in some cases self-sacrificing efforts 
to promote the circulation of our journals. We ask 
them to continue their assistance and support, and we 
ask those readers with whom we have more lately come 
in contact, to join with them and us in this good cause. 
We will send a copy of The Register of Rural Af¬ 
fairs for 1859 to any one who will employ it in pro¬ 
curing subscriptions, on application to that effect, and 
we think if this is widely shown, with the explanation 
that a Twenty-five cent Book , containing nearly one 
hundred and fifty engravings , may be had together 
with The Cultivator one year, for Fifty-two Cents , 
few will refuse a sum so trifling. We have already 
mailed a copy to most of our old agents, but some may 
miscarry or be accidentally overlooked—if so, will they 
please inform us 2 
We have determined, instead of increasing our cash 
premiums to Agents, to make an offer which will cost 
us more, but which will be extending some little remu¬ 
neration to the great body of those from whose aid we 
are hoping for an enlargement of our lists next year:— 
1. We will give a copy of The Cultivator and Reg¬ 
ister for 1859, free to every one who sends 
us $5 for a club of Ten subscribers, and the 
postages (22 cents,) which we have to pay on the 
Eleven Registers. 
2. We will give a copy of either Thomas’ Fruit Cul- 
turist, Thomas’ Farm Implements, the bound 
volume of Rural Affairs, a previous bound 
vol of The Cultivator, or any other $1 book, 
to the one pending us $10 for Twenty copies 
Cultivator and Register for 1859, and 40 
cents to meet the postages on the Twenty Reg¬ 
isters. 
Terms of Cultivator and Register for 1859. 
One copy Cultivator and Register, - •• 75 cents. 
One copy Cultivator alone,. 50 cents. 
Ten copies Cultivator and Register, • $5 20 
N. B. Subscribers in the British Provinces will add 6 
cents a copy to the above terms, to cover U. S. postage 
to the lines. To them 10 copies of The Cultivator 
and Register will cost $5 80. 
We need not remind our friends of the importance 
of beginning early to make out their lists. We will 
send the Registers out to subscribers as heretofore, 
as soon as the orders are received, so that one who 
subscribes for the Cultivator for 1859, will imme¬ 
diately receive back Twenty-five Cents of his money 
in. the form of this valuable book. 
Tlic Country Gentleman. 
Subscribers to The Cultivator who would prefer a 
weekly journal, are reminded that The Country 
Gentleman will begin its 13th vol. with 1859. The 
Cultivator is made up of a portion of its contents, 
and the Country Gentleman is referred to with con¬ 
fidence as standing at the head of our weekly Agri¬ 
cultural periodicals. It contains 16 large pages every 
week—making two yearly volumes (beginning respect¬ 
ively with January and July,) of over 400 pages each! 
furnished at the low price of $2 a year, or $2 50 when 
not paid in advance. Subscriptions commence at any 
time. 
The Country Gentleman and the Annual Register. 
The price of a Single Copy of each, to one person, 
is $2 25; Two Copies, $4.00; Four Copies, $7.08; 
Eight Copies, $13.16 ; and any larger number at the 
same rate, which includes the postage on the Register. 
Where, however, the subscribers are already supplied 
with the Register, or do not wish it, we will send the 
Country Gentleman alone as follows:— Three Copies 
for $5 ; Five Copies, $8; Ten Copies, $15. Sub¬ 
scribers in the British Provinces will add Twenty- 
six Cents a Year to the above Terms, to cover United 
States postage to the Canada Lines. 
“RURAL AFFAIRS’’—Volume One. 
Under this title we have issued a new edition of the 
“Annual Rrgister of Rural Affairs,” for 1855, 
1856, and 1857, in one volume, handsomely bound— 
price One Dollar. The Calendar pages and advertise¬ 
ments which originally appeared, are now omitted, but 
the difference in size is more than made up in the 
weight and quality of the paper. It forms the most 
beautiful and complete Museum on all Rural Subjects, 
ever issued at the price, and contains 440 Engravings ! 
Agents are wanted in all parts of the country, to sell 
this book, to whom liberal terms will be given. 
-» ••- 
To Cure a Ham. 
[This and the following receipt we are enabled to 
give through the kindness of a lady who has tested 
them and proved their value. That for curing ham, 
she has had in constant use for many years, and although 
involving some more trouble than may be necessary 
in other receipts, the excellence of the result is thought 
more than a compensation ; and from a personal trial of 
ham thus cured, we must add our highest commendation 
to hers. The receipt for curing beef she has tried but 
one winter, when it was found such a success that the 
trial is to be conducted this fall on a larger scale. Eds. 
Co. Gent.] 
One pound and a half of salt, one-quarter of a pound 
of saltpetre, and one ounce of black pepper. 
Mix these well together, and rub the hamu’e/Z; 
cover it with what remains ; let it lie six days without 
moving ; then add one pound of molasses, after which 
turn the ham every day and sprinkle it with the pickle 
for five weeks. Then dry it well, and hang it up in a 
emperate heat to dry thoroughly. 
Brine for Beef. 
For 100 pounds of beef take 
6 gallons of water, 
9 pounds of salt, half fine and half coarse, 
3 pounds of brown sugar, 
1 quart of molasses, 
3 ounces of saltpetre, 
1 ounce of potash. 
Put the above ingredients into a kettle and boil it, 
taking off the scum. As soon as the scum ceases to 
rise take it off, and when cold, pour it in the barrel on 
the beef. The beef should be rubbed with fine salt 
before packing in the barrel. 
