262 
THE CULTIVATOR. 
Philosophy upon Wool; he would bring you to the con¬ 
clusion, that warm climates would not produce fine wool. 
As wool growing is at present becoming a matter of im¬ 
portance, and will finally be more so, to the American 
people, than any other one article; therefore, it is requi¬ 
site that all the light should be given on the matter, to 
prevent improper conclusions. It is my opinion, that a 
low latitude, say 32 deg. north, is far better than the 
northern States for growing wool. I have learned that 
the best situation for sheep to maintain true health, and 
therefore grow the most even and uniform fleece, is 
where they live all the time on suitable succulent food. 
Mr. Morrell states, that you find the largest part of the 
fibre directly after shearing, which is true; and he attri¬ 
butes it to heat; I think it is caused by the great effort, 
when the animal is stripped, to re-produce his natural 
covering. A more rapid growth is always discovered, 
when all animals shed their coats; and the same is the 
case with sheep when they are stripped of theirs—and 
the largest part of the fibre is then produced, and not in 
the great heat of summer as he would have you to con¬ 
clude from his philosophical theory. If you leave the 
fleece upon the fine wooled sheep more than one year, 
they do not shed, if they remain healthy; but the size of 
fibres is not increased, but on the contrary, it is weak or 
tender as long as left on, and small in fibre. The animal 
must, of course undergo great heat; his philosophy, 
therefore, would bring you to the conclusion that the fi¬ 
bre would be enlarged, and the fact is the reverse. I 
state that latitude 32 deg. is the true wool region, because 
there they can live all the time upon succulent food, 
which, in my opinion, makes the true uniform soft staple 
of wool, suitable to the manufactory of the best broad¬ 
cloths. There is much country in the United States that 
is well suited to produce fine wool; but it can, of course 
be produced to greatest advantage where the sheep can 
graze all the time. I believe much more depends upon 
the food than the climate; and no doubt the true cause of 
traveling the sheep in Spain was to sustain them; and 
grazing them all the time, agrees with my philosophy or 
experience. The best and softest part of the fleece is 
grown in the spring just before shearing, when the grass 
is most succulent and inviting; but let it remain until 
there is too much fleece to support, and the wool-form¬ 
ing qualities are not sufficient to grow and support the 
life of the fleece. Mr. Morrell says the heat or warm 
weather opens the pores of the skin, and larger fibres are 
therefore formed. True, it does of all animals; passing 
off heat from the body, I think, is different from that of 
producing covering. I find by examination, that the fi¬ 
bre grown in June, is finer than that which is produced 
directly after shearing, which was done last of April, in 
mild, pleasant weather. I have been carefully collecting- 
samples of the best wool I could procure, either grown 
in America or Europe; and I think the best wool I have 
ever seen, I grew in Mississippi about latitude 32 deg. 
north. If climate, as Mr. Morrell thinks, and that a cold 
one, is the only country for producing fine wool, why is 
England not growing of it for her factories. I do hope 
Mr. Morrell will examine this subject farther, and give 
the country his experience. I assert, that the State of 
Tennessee can grow better wool than Vermont, or any 
of the northern States, provided the proper stock of sheep 
be procured—and of course much cheaper, as our win¬ 
ters are about 100 days to feed, and theirs 150 to 180 days, 
and lands much cheaper. I would be pleased to furnish 
Mr. Morrell, or any other northern flock-master, a sam¬ 
ple of wool grown in our hot climate; then they can 
compare for themselves; and it is by proper comparisons 
that we come to correct conclusions. I do hope that Mr. 
Morrell, and all others, may construe my remarks as try¬ 
ing to add something to this truly important matter, wool¬ 
growing. Mark R. Cocicrill. 
Near Nashville, June, 1844. 
PRACTICAL RECIPES. 
Fiom the United States Receipt Book 
Burnt Rhubarb in Diarh^a. —It may be useful to 
know the value of burnt rhubarb in diarhaea. It has 
been used with the same pleasing effects for more than 
twenty years. After one or two doses, the pains quickly 
subside, and the bowels return to their natural state. The 
dose is from five to ten grains. The manner of prepar 
ing it is to burn the rhubarb powder in an iron pot, stir 
ring it until it is blackened; then smother it in a covered 
jar. It loses two-thirds of its weight by the incineration. 
It is nearly tasteless. In no one case has it failed where 
given. 
To Extract the Essential Oil from any Flow¬ 
er. —Take any flowers you like, which stratify with 
common sea-salt in a clean earthen glazed pot. When 
thus filled to the top, cover it well and carry it to the 
cellar. Forty days afterwards, put a crape over a pan, 
and empty the whole to strain the essence from the flow¬ 
ers'by pressure. Bottle that essence, and expose it four 
or five weeks to the sun and evening dews to purify. 
One single drop of that essence is enough to scent a whole 
quart of water. 
Raspberry Syrup.— To every quart of fruit add a 
pound of sugar, and let it stand over night. In the morn¬ 
ing, boil and skim it for half an hour; then strain it 
through a flannel bag, and pour it into bottles, which 
must be carefully corked and sealed. To each bottle add, 
| if you please, a little brandy, if the weather is so warm 
as to endanger its keeping. 
I Raspberry Jam. —Take one pound loaf sugar to eve- 
jry pound of fruit; bruise them together in your preserv- 
]ing-pan with a silver spoon, and let them simmer gently 
I for an hour. When cold put them into glass jars, and 
|lay over them a bit of paper saturated with brandy; then 
tie them up so as carefully to exclude the air. 
To Extract Iron Moulds.—R ub the spot with a lit- 
le powdered oxalic acid, or salts of lemon and water, let 
it remain a few minutes and rinse in clean water. 
Premium Cheese. —For a cheese of 20 pounds, a 
piece of rennet about two inches square, is soaked about 
twelve hours in one pint of water. As rennets differ ve¬ 
ry much m quality, enough should be used to coagulate 
.the milk sufficiently in about forty minutes. No salt is 
'put into the cheese, nor any outside during the first six or 
eight hours it is being prepared; but a thin coat of fine 
Liverpool salt is kept on the outside during the remain- 
jder of the time it remains in press. The cheeses are 
(pressed forty-eight hours, under a weight of seven or 
jeight cwt. Nothing more is required but to turn the 
[cheeses once a day on the shelves. 
| Tomato Catsup. —To a gallon skinned tomatoes add 
!4 tablespoonfuls of salt, 4 do. black pepper, half a spoon- 
iful allspice, 8 red peppers, and 3 spoonfuls mustard. All 
[these ingredients must be ground fine, and simmered 
'slowly in sharp vinegar for 3 or 4 hours. As much vin- 
legar is to be used as to leave half a gallon of liquor when 
ithe process is over. Strain through a wire-sieve and 
ibottle, and seal from the air. This may be used in two 
weeks, but improves by age, and will keep several years. 
To Preserve Apples, Pears, &c. —Take apples or 
pears, and peel them, then cut them into eighths, ob¬ 
serving to extract the core; dry in a kiln or oven until 
quite hard. In this way fruit is kept in the United States 
for two or three years. For use, wash the fruit in wa¬ 
ter, then pour boiling water on it, let it stand for a few 
minutes and use it as fresh fruit. The water forms an 
excellent substitute for fresh juice. 
Butter —Is improved by working the second time af¬ 
ter the lapse of twenty-four hours, when the salt is dis¬ 
solved, and the watery particles can be entirely removed. 
Blackberry Syrup. —We are indebted to a friend 
for the following receipt for making blackberry syrup. 
This syrup is said to be almost a specific for the summer 
complaint. In 1832 it was successful in more than one 
case of cholera. 
To two quarts of juice of blackberries, add one pound 
loaf sugar, \ oz. nutmegs, ■§ oz. cinnamon, pulverised, \ 
oz. cloves, \ oz. alspice, do. Boil all together for a 
short time, and when cold, add a pint of fourth proof 
brandy. From a teaspoonful to a wine glass, according 
to the age of the patient till relieved, is to be given. 
Cure eor Locked Jaw in Horses. —It is said that 
pouring water along the back from a watering pot, for a 
considerable time without intermission, will effect a cure. 
— Selected. 
