THE CULTIVATOR. 
«aseiB 
and dung to a corn crop during our noviciate in farming. The-corn grew well 
in the outset, but before the ears had formed, the prospect was blasted: its 
growth was checked and the product trifling. Caustic lime is a powerful sol¬ 
vent, and brings on a too rapid decomposition not only of dung, but, in light 
sandy soils, of most of the vegetable matters which it meets with there. Lime 
should ba applied separately upon all soils, and sown upon an old tenacious 
sod, is often useful in expediting the rotting process Quick lime becomes ef¬ 
fete, i e is convened into carbonate of lime, in a short time afier it is applied 
to the soil; in which latter state its presence in soils riot already abounding in 
it, is highly beneficial in the economy of putrescent manures ; and these may 
be applied with increased advantage on land dressed the preceding year with 
quick lime. 
COB MEAL. 
Shriwsbury, J¥*. J., 6th Mo., 27, 1835. 
Jesse Buel,-— Respected Friend—From the favorable observa¬ 
tions of intelligent persons relating to the use of corn and cobs 
ground together as food for cattle, I have had a cast iron mill re¬ 
cently put up for the purpose of crushing them. Not having no¬ 
ticed any remarks on this subject in the Cultivator, I shall yet be 
glad to avail myself of thy experience and judgment as to the best 
mode of preparing and feeding such meal. I do not wish the pa¬ 
ges of your useful paper occupied with that which is interesting 
only to myself or to a few of its readers—but if the use of the 
corn cob as food for cattle is of sufficient general interest to give 
an article upon it, I for one, shall be gratified to learn if it he bet¬ 
ter to grind them alone with the corn, or to mix oats in the hopper, 
should ihe meal be fed dry, or wet, separately, or mixed with, cut 
hay, cutstiaw, or cut stalks; at what times and in what quanti¬ 
ties ? 
A pretty extensive feeder for the Philadelphia market once told 
me, that a bushel of meal made of corn and cobs was quite equal 
to a bushel of meal made of corn and oats, that his cattle throve 
as fast on the former, and that they never stalled (cloyed) on it. 
T use the present opportunity to bespeak a sufficient quantity of 
thy “ Button?' seed corn to plant 12 acres the next season, say 2| 
bushels shelled. With much respect, thy friend. 
'ROB: WHITE, Jr. 
In confirmation of the great economy in preparing food for ani¬ 
mals, one of the aldermen of New-York city told me, that at their 
public yard, (where the previous year they had fed out hay and oats 
whole) by the cutting of the hay and grinding the oats 8 bushels 
of oats and 15 cwt. of hay fed the same number of horses, doing 
the same work, the same length of time, and kept them in as good 
order, as 24 bushels of oats and 35 cwt. of hay had done when fed 
whole!! R. W. Jr. 
REMARKS OF THE CONDUCTOR. 
The cobs of corn undoubtedly contain much nutriment. P. Minor, of Vir¬ 
ginia, [sfc Am Farmer, Vol 1, p. 324] has given us the results of a nicely con¬ 
ducted experiment to ascertain the amount of this nutriment. He took ten 
buslie.ls of corn and cob, weighing 367 lbs. and ten bushels of shelled corn, 
and subjected them to the process of distillation. The product of the corn and 
cob was 13 g dlons of spiriis and of the pure corn 18 gallons Estimating that 
the ten bushels of corn and cob would have given five bushels of shelled corn, 
which is the general proportion, there will be left, as the product of the five 
bushels of cobs, four gallons of spirit, or nearly half as much as was afforded 
by five bushels of corn. Mr. Minor remarks that the cob affords other nutritive 
matier than the saccharine, which is converted imo alcohol, as mucilage and 
oils. We have besides abundant testimony, in the practice of eminent farm¬ 
ers, of the utility of feeding cob-meal to animals, always mixed we believe, 
with meal of the corn or oats. Cob-and-corn-meal is improved by scalding, 
still more, for hogs, by boiling, with potatoes, apples and pumpkins, and yet 
more by partial fermentation. All these preparations facilitate digestion. An 
animal high fed with raw grain, whether horse, hog or ox, voids much of its 
food in an undigested state, which is of course lost for all beneficial purposes. 
Grinding grain for animal food, therefore, is universally admitted to be econo¬ 
mical, and cooking and partially fermenting it, it is no less irue, further enhan¬ 
ces its value for swine. Even the water m which it is cooked augments its 
nutritious properties, in consequence, probably, of some chemical change effect¬ 
ed by the boiling operation. Fish subsist in pure water, as is strikingly illus¬ 
trated in the management of tlie gold fish. The experiments of the Kev. H. 
Oolman. in fittening swine, further warrant this operation. “ At first,” says 
this nice observer, “ we employed half a bushel of Indian meal to make a ket¬ 
tle full of hasty pudding; but we soon found that a pock of meal, by taking 
up all the waler it could lie made to absorb, in a thorough boiling, would make 
the same kettle full (holding five pails) of sufficient consislenc In giving 
cob-meal to horses and neat cattle, that are fed with cut hay or straw, there is 
a double advantage, at least so it is stated by those who are well experi¬ 
enced, in feeding the grain and hay together The grain, especially corn, is 
sometimes too healing to horses, and this tendency is counteracted by the sti¬ 
mulus of distensions, afforded by the hay and straw. Mixed feed of this sort 
may he Fd thrice in 24 hours. It is eaten i.i so short a time as to afford much 
beneficial rest to the animal. We would call the reader’s attention to the facts 
stated in Mr. White’s postscript. 
83 
CIRCULAR. 
Addressed to the Raisers, Inspectors and Consumers of Hops. 
At a meeting of the Brewers of the state of New-York, conve¬ 
ned in tire city of New-York, 6th March, 1835, to take into consi¬ 
deration the causes of the present ruinous and improper practice of 
picking, curing, and inspection of hops, by which a very large pro¬ 
portion are rendered worse than useless, and others materially in¬ 
jured, a committee was appointed, and their chairman made the fol¬ 
lowing report; 
In presenting this communication, it is unnecessary to make any 
other remark to those interested, than to refer to the important 
facts that are here disclosed, to shew that prompt and efficient 
measures ought to be taken, to effect a radical change in the pre- 
sent system of picking and curing, as well as a corresponding 
change in the standard of inspection of hops. 
We ask the patient indulgence of brewers, farmers, and inspec¬ 
tors, for the liberty we shall unavoidably be compelled to use, in 
pointing out the errors that have been fallen into. Your committee 
are aware of the great difference between persuading a man of the 
truth of any new proposition, with that of convincing him he is 
wrong, and satisfactorily inducing him to take the way of truth. 
We know we have one difficulty to contend with, to surmount 
which, we are apprised will require not only all our ingenuity, but 
also all the forbearance of those concerned. This difficulty is the 
ready sale of hops in our market, in the imperfect condition they 
are now produced. The farmer would naturally enough ask why 
all this clamor about lupulin, resin, early and late picking, while 
we can get 16c. per lb. and 2.000 lbs. per acre, (near $320 per 
acre,) per annum? This is all fair enough, and we will further ad¬ 
mit, that some individual, who may ask this question, has himself 
produced hops worth the money, and as good an article as either 
this or any other country is capable of producing; but our com¬ 
plaint is that there are but very few of this fine quality, not one 
bale m ten. We think we speak advisedly, when we repeat, that 
out of the 8,500 bales, the produce of New-York and the eastern 
states, there may not be more than 8 or 900 bales in prime order. 
That we may be perfectly understood, we earnestly solicit a care¬ 
ful perusal of an analysis of hops by Dr. Ives, of New-York, and 
published in Silliman’s Journal of Sc ence, 2d volume. Since which, 
the attention of many of the first chemists and physicians, French, 
Scotch, and English, have carefully experimented on them, and 
the result has been nearly the same. In one essential particular 
they all agree, which is, that the only valuabie properties are con¬ 
tained in the resinous globules, which Dr. Ives calls lupulin. These 
globules are not formed until a few days before the hop is ripe, and 
if picked either a few days too soon or too late, the hop is an inju¬ 
ry instead of being of any service, as they possess neither preserva¬ 
tive nor medicinal qualities. The experiments of Dr. Ives are so 
nearly correct, and as he merits the gratitude of his countrymen 
for his labor and skill in first bringing these matters before the pub¬ 
lic, we will copy a part of them, that they may be the more exten¬ 
sively known, and hope the valuable and important facts they dis¬ 
close, may have their just influence in correcting the many errors 
that have obtained, in the picking, curing, and inspection of hops. 
experiments: 
“ Two drachms of leaves of the blossom of the hop, from which all the 
lupulin or larina had been separated, were digested twelve hours in six ounces 
of boiling water. The infusion was bitter, and exceedingly unpleasant to the 
taste; it possessed none of the aromatic flavor and peculiar hitter of the Inpu- 
lin. When filtered and evaporated, it yielded five grains of nauseous extract, 
“ The same leaves were again digested in six ounces of proof spirits; after 
twelve hours, the infusion was filtrated, and, by evaporation, yielded five 
grains of extract simihr to the last. The same leaves were digested twenty- 
four hours in alcohol: the infusions manifested none of the sensible properties 
of the hop; it gave, by evaporation, four grains of extract. The taste of none 
of the extractive matter obtained from the leaves, was sufficiently characteris¬ 
tic of the hop, to designate that it was obtained from that article. 
“ From this and other similar experiments, leading to the same results, I 
think it is conclusively proved, that the virtue of the hop resides exclusively 
in the lupulin; that the leaves contain a nauseous extractive matier, which is 
imparted to water and to alcohol, and which, instead of adding to the bitter 
and aromatic flavor of the lupulin, partially neutralizes or destroys it. 
“ I he obvious inference from tiiese results have, as I conceive, been de¬ 
monstrated,—that the lupulin alone, contains the biller principle and the aro¬ 
matic flavor of the hop, which are essential to the excellence and preserva¬ 
tion of malt liquor.” 
These dicoveries of Dr. Ives, immediately brought the attention 
of M. M Payen, and Mr. Chevallier, two of the most eminent che- 
