274 
THE CULTIVATOR. 
THE CROPS IN MARYLAND. 
There has seldom occurred a season of more general 
success in the grain crop, than the present in Maryland. 
Wheat and rye have averaged full crops, and have been 
secured in good condition, and of fine quality. Some few 
sections have felt the effects of the fly, some very few al¬ 
so those of rust, but there has been less of either than I 
ever before heard of. In this part of the country we are 
particularly liable to failure in the rye crop, from the 
occurrence of heavy showers of rain at the time 
the rye is in bloom, which washes the pollen from the 
plant. Whole rye fields are often seen with fine straw 
and large heads, leading one to suppose that a heavy 
crop would be harvested; but on examining the heads 
not a grain could be found in them. Happily, this season 
that excellent grain escaped the evil, and has yielded 
finely. The oat crop also has been large, and of excel¬ 
lent quality. The corn crop also promises tolerably fair, 
though some sections of the state have suffered consider¬ 
ably for want of rain, particularly the Eastern Shore, 
where corn is the principal dependance. On that shore 
some farmers will gather but small returns for their la¬ 
bor, the late fine rains having come too late to be of 
much service. But the crop in the state at large bids fair 
to be a good average. The potatoe crop also looks very 
well, though generally too forward for winter use. 
Should we, this year, escape the disease that affected the 
potatoe crop so extensively last season, there will be an 
ample supply. Our hay harvest has also yielded finely, 
both as to quantity and quality, for Maryland. The qual¬ 
ity of our hay is not generally equal to northern hay. I 
believe the deficiency attributable to the time of cutting 
and manner of curing. Grass is generally allowed to 
stand too long before it is harvested. All herbaceous 
plants should be gathered when in full flower, if we wish 
to retain all their valuable properties; because, as soon 
as the seed begins to form, the nutritive principles of the 
plant, such as sugar, starch, &c. are exhausted in forming 
them. See how rich a cornstalk is in sugar and starch 
immediately before the grain begins to fill on the cob; 
examine the dry corn-stalk after the grain is ripe, and 
see how little ef either will be found in it then ! 
And so it is with hay of all kinds. In this view, all 
mixed hay should be of such kinds as flower at the same 
time; otherwise one or the other will be too ripe or not 
ripe enough at harvest. The process of curing, it would 
seem, is not properly attended to. Generally the hay be¬ 
comes bleached, and much of its nutritive properties are 
lost. It is not uncommon to see hay left in the swarth, 
as the scythe left it, for several days, then simply turned 
over to bleach the other side by the action of the sun and 
dew, and left several days longer; and showers of rain 
that may happen in the meantime, will be so much added 
to the general effect! A better practice would be, to let 
the boys with wooden forks, follow the mowers and 
shake up the grass well, and before the dew begins to 
fall at night to rake all into winrows; next morning the 
first work should be to spread the winrows, and turn the 
hay well; and before night put it into cocks. It will 
thus be ready for the stack or mow the next day. I am 
satisfied that a large portion of the value of hay is lost 
by the manner of curing generally adopted. 
All kinds of vegetables and fruits, are abundant, and of 
excellent quality; and those intended for fall and winter 
use are very promising. In fine, I never knew a season 
of such universal abundance and excellence of agricul¬ 
tural and horticultural products, present and prospective, 
as the present. * 
Diseases of Swine —G. L. Cockrill, in the Tennessee 
Agriculturist, says—« Quinsy attacks fat hogs or all above 
shoats—the cause I suppose, to be the same that produ¬ 
ces it in the human family. My remedy is, to split the 
neck each side of the wind pipe, some inches long, and 
an inch or more deep, rub in warm tar or turpentine, 
staggers or turning round, bleeding freely from the tail 
or ear, will generally relieve them. Kidney-worms 
used to trouble me some, but I have had but little of it 
for two years; pluck out the hair from the loin, rub it 
well with warm tar, then feed on dough or slops, strong- 
ry impregnated with salt and red pepper; the hog should 
often be lifted up by the tail and exercised. Hogs’ feel 
become affected some wet seasons, by confining them on 
green oats; let them have access to some clean hard 
ground. Water is indispensable for hogs, they can live 
without for some time, but do not thrive; it is as neces¬ 
sary for the healthy action of the skin, as it is to drink— 
shade is also necessary in warm weather.” 
NEW-YORK AGRICULTURAL INSTITUTE. 
We have received from Dr. Gardner, a circular, 
embracing a sketch of the fundamental principles of this 
institution, and an outline of the course of instruction to 
be here pursued. The difficulty of obtaining a course of 
education suited to the agriculturist, has long been deep¬ 
ly felt by those who have given the subject a proper con 
sideration; but it is only within a short time, that such 
an extended and general interest has been manifested, as 
seems to indicate that the time has arrived when institu¬ 
tions designed for this purpose, may be established with 
a fair prospect that they will be fully sustained. 
Dr. Gardner enjoys an extended reputation in this 
country as a man of science, and under his charge the 
success of the Institute is confidently expected. We ex 
tract the following from the circular. 
The subjects of study are as follows:— 
Agriculture. This course is designed to communi¬ 
cate all facts in Chemistry, Geology and Botany, useful to 
the farmer—so that being conversant with the characters 
and properties of the bodies wherewith he is engaged, he 
may be furnished with sound principles to guide and im¬ 
prove his culture. The theories of Liebig, Tull, Payen, 
Boussingault and Saussure will be canvassed, explained 
where they coincide with practice, and exposed where 
fallacious. The explanation of all processes, for the im¬ 
provement of the texture, and drainage of lands, will be 
made on scientific principles. 
Improvements in the orchard, vineyard, and the culti¬ 
vation of commercial staples, will be detailed. The col¬ 
lection, storage and preservation of grass, grain, fruits— 
the feeding and improvement of stock; the economy of 
making manures, will form prominent parts of the course. 
Mineral manures found in this and adjoining states, sa¬ 
line, vegetable and animal manures, their comparative 
values, successful application, and causes of failure, with 
their economy, will be thoroughly examined and illus¬ 
trated, by appeal to decisive experiments. In short, all 
the topics usually embraced in the courses given by pro¬ 
fessors of agriculture in European colleges will be intro¬ 
duced. 
Analysis of Soils, the ashes of plants, and saline ma¬ 
nures, forms another principal object of study. The stu¬ 
dent will conduct these analytical inquiries himself, so 
as to become proficient. 
It will be a constant object to familiarize the pupils 
with the method of applying principles to practice. To 
this end a series of cases will be prepared, in which the 
character of the soil, determined by examination, will be 
given, to discover the necessary amendments. Thus a 
specimen of soil being introduced from a field, valuable 
from its proximity to market, it will be required of the 
student to point out the means by which it may be brought 
into a perfect state of fertility at the least expense. Thus 
they will be prepared to think for themselves and apply 
the facts of science. Students coming from remote coun¬ 
ties should bring specimens of soil from home, to fur¬ 
nish profitable materials for examination during the win¬ 
ter. 
The Institute opens on the first Monday of November, 
and continues in session until the first of March follow¬ 
ing. Lectures and recitations will take place daily. 
This portion of the year has been selected to accommo¬ 
date those engaged in farming, that they may not be 
drawn from their estates during the busy season. 
Fees for the course on Agriculture, §20. For Analy¬ 
sis, $30. For both, $40. The laboratory students will pro¬ 
vide their own utensils, which cost about $5. Full labo¬ 
ratory course, $100. 
For further information, address, post paid, Dr. Gard¬ 
ner, 412 Fourth-street, where students arriving in town, 
are requested to call. 
