1848. 
THE CULTIVATOR. 
123 
hay and grain is as high as it is in most parts of Con¬ 
necticut, to make beef entirely by stall-feeding, at or¬ 
dinary prices. There is a profit in making beef, if it 
can be made mostly on grass, and many farmers think 
they can make it at a profit on grain; but there is not one 
to a dozen, after he has fatted a bullock, can tell how 
much he has given him. As he has got a heap of good 
manure, he guesses he has got his pay pretty well. 
Experience, however, has taught me that it will not 
do to pay too much even for a good thing. In the ex¬ 
periment to which I allude, the prices of hay and grain 
are put low, or at what they would readily sell for at 
the barn ; the beef at what it actually brought in mar¬ 
ket. I consider the manure an equivalent for the 
trouble. My aim in the experiment was accuracy, as 
near as possible. The hay was weighed three times 
per week to get an average; the grain and roots mea¬ 
sured as given. I give the experiment as copied from 
my memorandum book. 
Oct. 17, 1846.-—Put up a pair of six year old oxen 
to fat—value as working oxen, $60—not saleable, be¬ 
ing unruly; rather low in flesh, but perfectly strong 
and healthy. They were tied up in a warm but well 
ventilated stable; with light enough to see to eat well, 
and no more. Water was given them night and morn¬ 
ing, as much as they would drink, varying from two to 
ten pails full per day. Most of the hay given them 
was cut in a machine, and wet up with their provender, 
to which a little salt was added daily. Their fattening 
qualities, judging from the handling, about a medium. 
They kept very quiet, lying down three-fourths of the 
time. Stables cleaned and well littered twice a day; 
oxen curried well once a day, and kept as clean as pos¬ 
sible. Used about 3,Q00 lbs. of straw and stubble for 
litter. 
The cattle consumed as follows:— 
1st week—Hay 336 lbs—turneps 7 bushels. 
2d week—The same. 
3d week—308 lbs. of hay; 7 bu. turneps, and 1 bu. 
24 quarts of provender—(corn ground with cob, worth 
40 cents per bushel.) 
4th week—Same as 3d. 
5th week—280 lbs. of hay; 7 bu. turneps, and 1 bu. 
24 quarts of provender. 
6th week'—280 lbs. hay; 10 bu. turneps, and 1 bu. 
24 quarts of provender. 
7th week—280 lbs. of hay; 10$ bu. turneps, and 2 
bu. 20 quarts provender. 
8th week—252 lbs of hay; 7 bu. turneps, and 7 bu. 
provender. 
9th week—Same as 8th. 
10th week—Same, except that the provender was 
half rye. 
11th week—Hay and turneps same, and 7 bu. 28 
quarts provender. 
4 days of 12th week—-144 lbs. hay; 4 bu. turneps, 
and lj bu. provender. 
The oxen were slaughtered Jan. 7. 
Cost of Oxen,...... $60.00 
3,280 lbs. hay, at $9 per ton,... 14.76 
88 bushels turneps, at 16 cents,. 14.08 
Provender,. 20.40 
Total expense,. $109.24 
Beef, 1,592 lbs., at $5.87£ per 100,.$93.53 
Hides, 195 lbs. at 3 cents,. 5.85 
Heads and plucks, less butchering-,... 62 
Total receipts,..... $100.00 
Loss,. $9.24 
I would state farther, that through the whole time 
the oxen had as much hay as they could eat, and the 
last half of it as much provender; mixing it with hay 
prevented their sickening or cloying. Lozelle J. 
Platt. Wintkrop, Conn., Dec . 31st, 1847. 
Bread Making Machine. 
A, fluted roller; B, section of a larger roller ; C, 
framework to support the roller; D, thick plank into 
which the frame is morticed;* E, crank of roller ; F F, 
braces to frame. 
Eds. Cultivator —Seeing in your last number of 
the Cultivator, a notice of a premium being offered for 
a bread making machine which should not exced $5 in 
cost of construction, accompanied ^vith a sketch of 
one by J. A. C., (which seems to me to be merely a 
common biscuit brake, such as is used by bakers,) I 
have been induced to send you the above drawings of 
a machine which I have used in my family with the 
very best results, the bread being as effectually kneaded 
as it could be done by hand, and with this decided ad¬ 
vantage—that you know that it is clean, there being 
no occasion to make use of the hands, even in the mix¬ 
ing of the dough; consequently you may make any of 
your servants do the work. The first thing to do is to 
provide yourself with a tolerable wide plank, into 
which have two upright posts or pieces of scantling, 
C, C, of suitable size, say 3x3, morticed, and which 
are supported by the braces F F. Into these have a 
fluted roller, A, fixed—the flutes should be deep, and 
not coming to a sharp edge, but rounded, as shown in 
the sketch. Below this roller, and fastened to a plank, 
should be the segment of a much larger roller, on which 
the dough is laid when passing under the fluted roller. 
In those I have used this has been fixed; but some may 
suppose a moveable roller below would answer best, in 
which case they can have one fixed, as shown by the 
dotted lines—a piece of % inch iron passes through the 
fluted roller, forming the axle and crank, as shown at 
E. The whole is exceedingly simple, and can be made 
by any jobbing carpenter. The iron crank can be dis¬ 
pensed with, and the axle formed from a part of the 
roller, to which a handle can be affixed, as is done to 
grindstones. Such was the one I made use of at first. 
And now for the operation:—Take a wooden bowl 
or tray into which mix as much flower and water, with 
the necessary quantity of yeast and salt. Stir this 
well together with a wooden spoon, adding more flour 
as required until it has become stiff and of the right 
consistency. Form it into a roll or loaf, and place it 
on the large roller, and commence turning the crank. 
This will of course carry all the dough through, 
kneaded by the flutes of the roller. It will also of 
course be elongated and flattened. Now double it 
over, and reverse the motion of the crank, and you 
will pass the dough back to the side from whence 
it first came. Continue this operation as long as you 
may deem it necessary. Then take it and form into 
one or as many loaves as the quantity may allow. 
Place it in pans to rise, and when risen bake as usual. 
* By being attached to a moveable piece of plank, it can be more 
easily put away; and when to be used, it can be fastened on to 
a table or dresser. 
