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THE CULTIVATOR. 
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Fig. 2, shows a cross section along the dotted line A B. The 
partitions are three and a half feet high, the posts eleven feet, 
f iving seven feet to the basement, and four to the upper story, 
elow the roof. The position of the feeding troughs is here shown. 
They are provided with lids, hung with stout hinges above, and 
may be let down so as to exclude the hogs from the troughs while 
they are being cleaned or replenished with food, or raised up, at 
pleasure, as shown in this section. Each lid is provided with an 
iron bolt, (jig. 4 .) which works in staples, and confines the lid 
in the position required. This section also shows the slope of the 
floor in b i>, so constructed that the urine may drain off. The dot¬ 
ted lines represent the size of the building, when, instead of the 
apartments b b, it is wished to let the hogs run in an open yard. 
For small farmeries, a single range of pens and the gangway may 
suffice. The loft serves as a store room for hog-food, &c. 
Fig 3, is a section along C D, showing the studs that prevent 
the interference of the hogs while eating. 
The boiling or steaming room is in one end of the building, and 
communicates with the passage and the loft. 
The peculiarities, or rather the advantages of this piggery, con¬ 
sist in the facility which is afforded of cleaning the pens and the 
troughs, and of depositing the food in the latter, without being in¬ 
commoded by the hogs, and in preventing the hogs worrying each 
other. 
We shall now exhibit the model of a steaming apparatus, cal¬ 
culated for a large establishment. We have shown the plan to an 
intelligent master in one of our furnaces, who estimates the cost 
of boiler, pipes and cocks, at $50. 
nicer means; but that described will be found sufficient in practice. F is ths 1 
furnace, and E is a pipe with a stopcock communicating with the boiler.—• 
When it is wished to obtain hot water, it is obtained by this pipe. A pipe G- 
communicates with the barrels H, I, K, and conveys the steam to them ; and 
in these is placed the food to be steamed, iiy means of the stopeocks l, l, /, 
the communication can he cut oil' with ar.y ol the barrels, so that the steam 
may be admitted to one barrel, or two barrels, or three, as may be wished.— 
1'he barrels in the figure are three, but the number may be extended. Each 
barrel has a moveable lid, which is kept dawn by screws, and a sliding board 
below, by which the food, when ready, is withdrawn. The barrels ore rais¬ 
ed on a frame, so that a wheel-barrow or vat may be plaeed below, and the 
food at once emptied into it. 
“ By means of an apparatus of this kind, roots and other parts of plants may 
be steamed in a convenient and economical manner. 1 ' 
The relative advantages of steaming and boiling, will very much 
depend, we suspect, on the extent of the establishment. We 
have tried both, though our steamer was imperfect, and have come 
to the conclusion, that when the number of hogs to be supplied 
does not exceed 15 or 20, boiling is preferable,-—as with a good 
boiler, of the capacity of 30 gallons, from 12 to 16 barrels of food 
may be easily cooked in a day. But much depends on the judi¬ 
cious setting of the boiler, so that it may receive the whole advan¬ 
tage of the tire. For this purpose the brick work should be made 
to conform to the shape of the kettle, leaving a space of three or 
four inches between them, until it reaches nearly the top of the 
kettle, when a tier of brick set edgeways is projected for the 
flange of the boiler to rest upon; and the bottom of the fire flue 
should be above the bottom of the kettle, or about parallel with 
the commencement of the slope which rounds its bottom. By this 
means, the flame is thrown upon the sides and bottom, and in a 
manner that tbe whole boiler is collapsed with it on its passage to 
the smoke flue ; and the brick work being heated constantly re- 
: tracts back its heat upon the boiler. A tight cover should be laid 
over the cooking food, to prevent the free escape of the steam, by 
; partially confining which, the cooking process is greatly facili¬ 
tated. 
There should be appended to the hog-house an open yard, for 
straw, litter, weeds, &c. which the hogs, during summer, will 
work into manure, and into which the dung is thrown from the pen. 
Hogs are subject to various diseases, particularly if shut up in 
a close pen, during the time of fattening, which are often sud¬ 
denly fatal. Prevention is here easier than cure ; and many farm¬ 
ers prefer giving their hogs yard room, where they can root in the 
earth, which is deemed a preventive. Others give them occa¬ 
sionally rotten wood, charcoal, sulphur, antimony or madder, all 
which are considered as aperients, cleansers or alteratives, and 
consequently as conducing to health. Salt is all important, and 
should be habitually blended with their cooked food. 
Fig. 5. 
“ A is a barrel or other vessel for containing water and supplying it to the 
boiler C. D is a safety-valve. At the upper part of the boiler at C are placed 
two tubes, with stopcocks. One of these tubes terminates near the bottom of 
the boiler. Upon the stopcock being turned, water should always issue from 
this tube. VVh n, therefore, steam issues from it, and not water, this indi¬ 
cates that the water is too much boiled away, and consequently that there is 
a deficiency of water in the boiler. The other tube terminates within the 
boiler, near the top. Upon the stopcock being turned, therefore, steam ought 
always to issue forth. But should watpr in the place of steam come out, then 
it will appear that the boiler is too full of water. In this manner the attendant, 
by turning either stopcock, ascertains whether there is a deficiency or excess 
of water in the boiler. The quantity of water could indeed be regulated by 
ON THE MANUFACTURE OF CIDER. 
The quality of cider depends on several contingencies, among 
which may be reckoned, 
1. The species of fruit employed ; 
2. The soil and aspect of the orchard ; 
3. Condition of the fruit; 
4. The process of grinding ; 
5. Management of the vinous fermentation; and 
6. The precautions which are taken to prevent the acetous fer¬ 
mentation. 
We shall offer some brief remarks under each of these heads. 
And, 
1. The Fruit. Apples differ not only in their flavor, colour, and 
time of ripening, but in the proportions of their constituent parts. 
The most material of these constituent parts are acid, sugar, as- 
tringency, vegetable extract and water. The properties of good 
dessert and cider apples are seldom found united, though they are 
not incompatible with each other. Table apples are esteemed on 
account of their bland and aromatic flavor, crisp and juicy pulp, 
and for the property of keeping long, or ripening late. The cha¬ 
racteristics of a good cider apple are, a red skin; yellow and 
often tough and fibrous pulp, astringency, dryness, and ripeness 
at the cider making season. “ When the rind and pulp are green, 
the cider will always be thin, weak and colourless; and when 
these are deeply tinged with yellow, it will, however manufactur¬ 
ed, or in whatever soil it may have grown, almost always possess 
colour, with either strength or richness.”— (Knight.) The apple, 
like the grape, must attain a state of perfection, or perfect matu¬ 
rity, before its juices develop all their excellence; and as many 
