1849. 
THE CULTIVATOR. 
burned,* in short, much of the land had been reclaimed 
and improved in a manner that would lead one to sus¬ 
pect that the owner must have had bank stock to have 
drawn upon to pay his workmen. We found his barns 
well filled with good hay, and his teams and young cat¬ 
tle in good condition. Mr. Sexton has built 533 rods 
of wall, and put in new posts and rails for 100 rods 
more. He has also made over 100 rods new rail fence, 
besides rebuilding 220 rods worm fence. The fences, 
and indeed most of the other improvements, have been 
made within the last five years.” 
^Domestic Sconcing, Heripcs, $zt. 
Cookery—Boiled Meats, &c. 
We should be greatly obliged if some of our Farm¬ 
ers’ Wives or Daughters, would supply us with matter 
for this department of our paper. For want of some¬ 
thing from them, w® copy the following, from Miss 
Beecher’s excellent “ Domestic Receipt Book :” 
To Boil a Turkey.— -Make a stuffing for the craw, 
of chopped bread and butter, cream, oysters, and the 
yolks of eggs. Sew it in, and dredge flour over the 
turkey, and put it to boil in cold water, with a spoon¬ 
ful of salt in it, and enough water to cover it well. 
Let it simmer for two hours and a half, or if small, less 
time. Skim it while boiling. It looks nicer if wrap¬ 
ped in a cloth dredged with flour. 
Serve it with drawn butter, in which are put some 
oysters. 
To Boil Corned Beef. —Put the Beef in water 
enough to cover it, and let it heat slowly, and boil 
slowly, and be careful to take off the grease. Many 
think it much improved by boiling potatoes, turnips, 
and cabbage with it. In this case the vegetables must 
be peeled, and all the grease carefully skimmed as 
fast as it rises. Allow about twenty minutes of boiling 
for each pound of meat. 
To cook a Ham (very fine.) —Boil a common-sized 
ham four or five hours, then skin the whole and fit it 
for the table; then set it in an oven for half an hour, 
then cover it thickly with pounded rusk or bread 
crumbs, and set it back for half an hour. 
Boiled ham is always improved by setting it into an 
oven for near an hour, till much of the fat fries out, and 
this also makes it more tender. Save the fat for fry¬ 
ing meat. 
Bologna Sausages. —Take equal portions of veal, 
pork, and ham, chop them fine, season with sweet 
herbs and pepper, put them in cases, boil them till 
tender, and then dry them. 
Eastern Brown Bread. —One quart of rye. 
Two quarts of Indian meal: if fresh and sweet, do 
not scald it; if not, scald it. 
Half a tea-cup of molasses. 
Two teaspoonfuls of salt. 
One teaspoonful of saleratus. 
A tea-cup of home-brewed yeast, or half as much 
distillery yeast. 
Make it as stiff as can be stirred with a spoon with 
warm water. Let it rise from night till morning. 
Then put it in a large deep pan, and smooth the top 
with the hand dipped in cold water, and let it stand a 
while. Bake five or six hours. If put in late in the 
day, let it remain all night in the oven. 
Baked Beans.- —-Pick over the beans the night before, 
and put them in warm water to soak, where they will 
be kept warm all night. Next morning pour off the 
water, and pour on boiling water, and let them stand 
and simmer till the beans are soft, and putting in with 
them a nice piece of pork, the skin gashed. Put them 
S3 
into the deep dish in which they are to bake, having 
water just enough to cover them. Bury the pork in 
the middle, so that the top will be even with the sur¬ 
face. All the garden beans are better for baking than 
the common field bean. They must bake in a mode¬ 
rately hot oven from two to three hours. 
The best variety for baking is the small white Lima; 
next to this, the white Cranberry bean. 
$Teu)-'IJork State ^tgriatlteral Sorietp. 
Annual Meeting at the Capitol, on the 3rd Wed¬ 
nesday., (l^th) January, 1849. 
The following committees appointed for the January 
meeting: 
Management of Farms —Hon. A. Van Bergen, 
Coxsackie; Hon. Wm. Buel, Rochester; Hon. J. S. 
Gould, Hudson. 
Experiments and Essays —Asa Fitch, M. D., Sa¬ 
lem; Hon. Geo. Geddes, Onondaga; Hon. S. Cheever, 
Saratoga. 
Cheese and Butter Dairies —B. P. Johnson, Al¬ 
bany; Hon. H. C. Tuthill, Cayuga; A. Doubleday, M. 
D., Binghamton. 
Butter and Cheese— -Joseph Alleyn, Rochester; 
Amos Briggs, Schaghticoke, and Joseph Cary, Albany. 
Draining —John Delafield, Oaklands; Roswell Reed, 
Coxsackie; B. B. Kirtland, Greenbush. 
Wool and Wool Depots —Hon. J. P. Beekman 
Kinderhook; S. N. Dexter, Whitesboro; Hon. D. S 
Curtis, Canaan. 
Fruit —E. Emmons, Albany; D. Thomas, Great- 
field; H. Wendell, Albany; J. W. Bissell, Rochester; 
C. S. Wilson, Utica. 
For the best new seedling variety of winter apples, 
of decidedly superior quality and valuable for exporta¬ 
tion-; one dozen specimens to be exhibited; together 
with a history of its origin; a description of the growth, 
character and habits of the tree, and the growing of 
the fruit—such fruit to be adjudged by the committee 
as of the first character for orchard purposes, diploma 
and $10. For the second best do., $5. 
The above new seedling variety to be sent to B. P. 
Johnson, Secretary, Agricultural Rooms, Albany, be¬ 
fore the 15th of January, 1849, for examination. 
Wheat and Indian Corn— -Charles Lee, Penn-Yan ; 
Hon. Tracy Pardee, Batavia; Hon. John I. Brinker- 
hoff, Cayuga. 
■ Barley, Rye, Oats, Peas and Beans —-Hon. O. 
Hungerford, Watertown; J. W. Ball, Exeter; W. A. 
McCulloch, Greenbush. 
Potatoes and Root Crops —A. Osborn, Watervliet ; 
Robert Harper, Albany; J. W. Haydock, Greenbush. 
Corn Fodder, Hops, Clover and Timothy Seed— 
Col. E. Kirby, Brownville; Hon. Benj. Enos, DeRuy- 
ter; Hon. Henry Wager, Oneida. 
Arrangements for Pomological Exhibition—■ 
H. Wendell, M. D., J. McD. McIntyre, and Jas. Wilson, 
Albany. 
Arrangements for Weekly Meetings during 
the Winter— Sanford Howard, J. McD. McIntyre and 
B. P. Johnson, Albany. 
Prof. E. Emmons, M. D., is expected to deliver an 
address on the first evening of the annual meeting. 
Notice will he given of the subject of the address. 
B. P. Johnson, Sec'y. 
Agricultural Rooms, Dec. 14, 1848. 
Ardent Spirit from Milk. —In Tartary, the milk 
of the mare is converted into a liquor called koumiss, 
which is said to be agreeable to the taste. From this 
liquor a spirit is obtained by distillation, called rack 
or racky. 
