1850. 
THE CULTIVATOR. 
403 
New Kind of Manure. 
Immense numbers of cattle were formerly slaugh¬ 
tered in South America, chiefly for their hides—the 
carcasses being left on the plains as food for wolves 
and vultures. Latterly, however, it has been found 
that a portion of the flesh and fat may be saved with 
profit. The process by which this is done is thus 
described: 
“The best part of the beef is cut off in long strips, 
which are dried in the sun; and the remainder of the 
flesh and the whole of the bones are put into a large 
vat, with a double bottom, the upper one of which is 
perforated with a number of holes. A current of steam 
is then admitted into the space between the two bot¬ 
toms, by which means the tallow is gradually melted, 
runs through the holes, and is collected in a vessel 
for the purpose 5 the current of steam being kept up 
as tallow is obtained. The remainder of flesh and 
bones is then thrown out. and has hitherto been re¬ 
garded as refuse; but«a considerable quantity of it 
having accumulated, the proprietors of the works 
were anxious to find a use for it, and they have ac¬ 
cordingly commenced exporting it as a manure.” 
Considerable of this substance has been taken to 
Scotland. It has been analysed in the laboratory 
of Prof. Anderson, chemist to the Highland Agri¬ 
cultural Society, and the results are given as follows: 
Water,... 9.05 
Fat, . .. 11.13 
Animal matter,.. . 39.52 
Phosphate of lime,.... 28 74 
Carbonate of lime,... 3.81 
Alkaline salts...... 0.57 
Sand,. 7 16 
100.00 
The suDst.ance is described as consisting of pieces 
of bone, mixed with dry and fibrous flesh. It emit¬ 
ted a strong odor, though from the dry state of the 
mass, its decomposition proceeds with great slow¬ 
ness. Prof. Anderson thinks this manure will be 
likely to prove of considerable importance. He 
thinks it comes nearer guano than any other ma¬ 
nure, though it is not quite equal to the best of 
that article from Peru. He observes, however, that 
“ it will, in all probability, prove a slower manure 
than guano ; and should this be the case, it will pre¬ 
sent considerable advantages, for there is little 
doubt that in many instances guano proves too rapid 
in its action-—not giving sufficient support to the 
crop the latter part of the season. 
A Receipt to Preserve Pork. 
Take 1 lb. of Black pepper, and grind it fine for 
one barrel, or 200 lbs. of pork, and sprinkle on each 
layer of pork, until it is quite brown—then put on 
the salt. It helps to preserve the meat, and adds 
greatly to the flavor and smell of it. I have prac¬ 
ticed it for years. Lindley M. Vail. Quaker- 
town, N. J10th mo., 22nd, 1850. 
Cultivation of Cranberries. 
Edward Thacher, of Yarmouth, (Mass.) fur¬ 
nishes the officers of the Barnstable County Agricul¬ 
tural Society an account of his mode of cultivating 
cranberries. The following is his statement: 
July 12th, 1845. I purchased for $40, then consid¬ 
ered more than it was worth, one and a half acres 
of land—about one half a sandy beach and the re¬ 
mainder a low peat meadow covered with water. 
A rim of about six feet in width around the bog and 
between the water and the beach, had a few cran¬ 
berry vines on it, which had been closely fed off*. 
In the spring of 1846, I drained the bog and covered 
about one-eighth of an acre with sand three inches 
thick,and set it with cranberry vines in rows two feet 
apart and hoed them four times in the season of 1846, 
and once in the spring of 1847. The grass then got 
advantage of me, and 1 left the vines to work their 
own way. They have now neatly overcome and 
worked out the grass and rushes. On the remain¬ 
der of the bog I strewed vines, and trod them in the 
mud, by walking over them. These grew with ra¬ 
pidity without any farther care except flowing in 
the winter. In the fall of 1848 I gathered from ten 
rods where no sand had been spread, as many bushels 
of cranberries, while on the part sanded I had 
scarcely as many quarts. The latter are now doing 
better, having got the advantage of the grass, and 
I think will finally work it out. I have this year, 
on the quarter of an acre offered for premium, quite 
a good crop, although the worms destroyed nearly 
one half. I have picked one square rod of the light 
colored variety, set in the mud, and it yielded two 
bushels and twelve quarts, (or at the rate of 380 
bushels to the acre.) One square rod of the small 
dark colored variety on the mud yielded one bushel 
and two quarts. The large red variety yielded on 
the mud two bushels to the square rod. The whole 
quarter is not yet gathered; it will yield about 
thirty-five bushels, about one half of the vines being 
set on mud and one half on sand. 
In selecting soil for cranberries, it is highly ne¬ 
cessary to select such as will not dry in summer, 
but much also depends on the selection of the vines, 
as the Committee will see by the samples here pre¬ 
sented, all having the same soil and the same treat¬ 
ment. The samples are not selected, but sent in 
precisely as they grew. The whole expense on the 
above bog, up to the present time, does not exceed 
$40. 
I have received from the sale of cranberries, up to 
the fall of 1849,. $320.00 
Deduct for picking, one-fourth,... $80.00 
All other expenses for setting, in¬ 
terest, &c., ... 40.00 
- 120.00 
Net profit,... $ 200.00 
Prize Wheat. —At the late exhibition of the 
Agricultural Association of Upper Canada, the 
Canada Company offered a prize ot‘T25for the best 25 
bushels of wheat, and £\2 10 s for second best lot 
of the same quantity. David Christie of Dumfries, 
received the firist prize. The variety was the white 
blue-stem, which he first obtained at the Nevv-York 
State Fair at Buffalo in 1848. It is said to have 
weighed 66 lbs. to the bushel, and to have yielded 
36 bushels to the acre. 
To young Farmers. —One of the most important 
parts ofayoung agriculturist's professional education, 
is the characteristics, marks, qualities, and capabili¬ 
ties of all descriptions of live stock necessary for ag¬ 
riculture. Some knowledge of sketching or draw¬ 
ing the live animals would be highly conducive to 
the pupil ascertaining a proper idea of shape and 
proportion ; and should there be an intelligent butcher 
in the neighbourhood, I would recommend him to 
see as much of his business as he can consistently 
with his other occupations—to weigh the live ani¬ 
mal, from its handling, size, and appearance in his 
mind; attending the slaying of such animal, ex¬ 
amining its weight when dead, and comparing this 
with his own opinion of it when alive, would all lead 
him to form more correct and solid opinions in his 
future transactions with fat stock. Lecture on 
Agricultural Education. 
