374 
THE CULTIVATOR. 
the month of March for one-third the expense of hay. 
It makes excellent milk and butter.” 
We have lately seen frequent recommendations of an 
article used in England for fattening cattle, called 
<e Warnes’ Compound.” Sir Charles Burrell, in a letter 
published in the Farmers’ Journal, gives an account of 
the mode of making this celebrated compound, from 
which we gather the following. It is said to be a very 
economical and efficacious food. 
1st. Let a quantity of linseed be reduced to fine meal, 
that is to say, let every seed be thoroughly broken. 2d. 
Put about 156 pounds of water into a copper, and let it 
boil. 3d. Stir into the water quickly 2 lbs. of the linseed 
meal, and let it boil for about five minutes. 4th- Let 
63 lbs. of barley or bean meal be sprinkled upon the 
boiling mucilage by the hand of one person, while ano¬ 
ther as rapidly as possible stirs and works it in. The 
whole will now have assumed the form of a thick mess 
or pudding. The fire should be put out, and in a short 
time the food may be given to the cattle. When cold, 
the compound should be perfectly stiff. Many farmers 
put it into moulds like those used for bricks while hot. 
The compound is generally given in small quantities at 
first, and increased at pleasure—for the first week, 5 lbs. 
or 7lbs. per day, when according to the size of the ani¬ 
mal and quality of other food given, the quantity may be 
increased to 14 lbs, 21 lbs, or 28 lbs per day. To make 
cattle compound with potatoes or white carrots, nothing 
more is required than, after having been properly steamed 
or boiled, to remove them from the vessels, as hot as pos¬ 
sible , into a trough , then sprinkle some linseed meal upon 
them, and knead the whole into a mass with the rammer. 
The compound may be put hot into the moulds and made 
into cakes, or used from the trough. Less labor will be 
required, if the roots are removed from the cooking ves¬ 
sels in small quantities, and incorporated with the meal. 
The proportions must be left to circumstances and to the 
cost at which cattle are intended to be fed. The effect 
of giving only one pound of linseed meal per day to a 
bullock, when incorporated with potatoes or carrots, will 
soon become visible; but if a pound or two more were 
added, the animal would fatten at a rate which those alone 
who watched the proceedings could believe. 
CURING MEAT. 
The difference between doing a thing right, or doing 
it wrong, is perhaps nowhere more obviously shown 
than in curing salted provisions. There are few r people 
who do not relish a slice of nice ham, or corned beef; 
and many a good housewife can speak of the various ad¬ 
vantages, in the mysteries of cookery, which belong to 
well-cured, clear, pickled pork. It is a very easy mat¬ 
ter to have all these things of good quality, yet it is too 
often the case that we find them put up or managed in so 
careless a manner, that they are either actually unwhol- 
some, or in such condition that they can only be eaten by 
persons of the strongest appetites. 
Hams. —The following mode of preparing hams, we 
have practiced for several years, and can with confi¬ 
dence recommend it to others. 
For every one hundred pounds of meat, take five pints 
of good molasses, (or five pounds brown sugar,) five 
ounces saltpetre, and eight pounds rock salt—add three 
gallons of water, and boil the ingredients over a gentle 
fire, skimming ofL 
nue the boiling till 
the froth or scum as it rises. Conti- 
the salt, &c. is dissolved. Have the 
hams nicely cut and trimmed, packed in casks with the 
shank end down, as the pickle will thus strike in better. 
When the pickle, prepared as above, is sufficiently cool, 
pour it over the hams. They may lie in pickle from two 
to six weeks, according to the size of the pieces, or the 
state of the weather—more time being required in cold, 
than in warm weather. Beef or mutton-hams, intended 
for smoking and drying, may be cured according to this 
mode, and will be found excellent. 
Much of the goodness of hams depends on smoking. 
They should be hung at such a distance from the fire, as 
not to be heated. They should also be hung up with the 
shank end downward, as this will prevent the escape of 
their juices by dripping. Small hams, wanted for imme¬ 
diate use, will answer with two weeks’ smoking, but 
larger ones, and those wanted for keeping, Should be smo¬ 
ked four weeks or more. 
Different articles are used for smoking. Perhaps saw¬ 
dust from hard wood, where it can be conveniently had, 
is on the whole to be preferred. Corncobs are first rate, 
and are said by some to make the se sweetest” smoke of 
anything. Chips of maple and hickory, or the small 
twigs and branches of those kinds of wood, do well. 
Hams are sometimes cured by adding pyroligneous acid 
to the pickle, but having had no experience with this 
mode, we cannot speak of its advantages. Another mode, 
which we have seen practiced, is to smoke the barrels or 
casks in which the hams are to be kept, and let them re¬ 
main in pickle till wanted—only taking them out a suffi¬ 
ciently long time before using, to allow them to drain 
properly. The barrels are smoked by being placed over 
small fires of chips, cobs, &c. for several hours. The 
essence of smoke which is thus imbibed by the barrel, is 
imparted to the pickle and thence to the meat. 
Beef. —The best pieces for corning, are the plates, 
ribs and briskets. Pack the pieces in casks, giving a 
very slight sprinkling of salt between each piece. Then 
cover the meat with a pickle made by boiling together, 
in 4 gallons of water, 8 lbs. salt, 3 lbs. brown sugar, 3 
oz. saltpetre, 1 oz. pearlash, for 100 lbs. meat. Keep a 
heavy fiat stone on the meat, that it maybe well immers¬ 
ed in the pickle. Beef packed in this manner will keep 
a year, and will rather improve than grow worse. 
Another mode recommended by a gentleman of long 
experience in the packing of beef and pork, is the fol¬ 
lowing: F jr 100 lbs. beef take 4 lbs. brown sugar, 4 oz. 
saltpetre, and 4 quarts of fine Liverpool salt—mix all in¬ 
timately together, and in packing, sprinkle it evenly over 
the meat. Add no pickle, the dissolving of the salt, &e. 
with the juices of the meat, will be sufficient. Keep the 
meat closely pressed together by a good weight. We are 
assured that this is the best mode of packing beef that is 
intended for keeping over the summer, and that the qua¬ 
lity of the meat is unexceptionably fine. 
Clear pork. —For this we prefer clear salt and water. 
After having divided the hog, take off the shoulders and 
hams, and all the lean meat, cut the sides crosswise into 
strips, four or five inches wide, and after covering the 
bottom of the cask with salt, pack the strips in layers set 
edgewise as closely as possible round the cask, with plen¬ 
ty of salt between each layer. When the cask is full and 
has settled for a day or two, put in cold water enough to 
fairly cover the pork. There is no danger of using too 
much salt for clear pork—no more will be taken up by 
the meat than is needed, and the remainder is safely left 
and may be used in packing a new parcel. 
Beef and Pork for the English Markets.—A 
great obstacle to the introduction of our beef and pork in¬ 
to England, has formerly been the bad condition in which 
these articles have been put up. It appears, however, 
from a table of exports from the port of New-York, that 
there has been a considerable increase in the exportation 
of both beef and pork during the present year—there ha¬ 
ving been sent out from that port alone, 30,015 bbls. more 
of beef, and 37,903 bbls. more of pork, than in 1843. 
This increase of exports is thought to be mainly attributa¬ 
ble to the introduction of our provisions in England. 
The improved condition of our beef in particular, it is 
said, has caused it to be rapidly gaining favor with the 
English consumer. And as we pay more attention to 
packing and become better acquainted with the English 
mode, the trade will no doubt become every year of more 
consequence. Our Cheese is also becoming an article of 
considerable importance for exportation to England, and 
when our dairymen can be induced to pay that attention 
to its manufacture, which is necessary to ajfept it to the 
English market, the exports will probably greatly in 
crease. 
Connecticut Farmer —A new series of this paper, 
published at New-Haven, was commenced on the 1st 
Nov. It it well printed, on new type, and published se¬ 
mi-monthly, at $1.00 a year, by J. M. Patten. 
Bury not your faculties in the sepulchre of idleness 
