1847. 
THE CULTIVATOR. 
213 
ture, so near the freezing point as to arrest the rotting 
as well as the ripening process of fruits, &c., without 
danger of freezing them. That the fruit room F. will 
remain at this temperature, will be evident from the 
fact that the air in contact with the floor C. C., on 
which the ice rests, becomes nearly as cold as ice itself. 
This condensed air will immediately sink, while the air 
at the bottom of the room, if but half a degree warmer, 
will rise to the floor C. C. and give off its heat ; thus 
maintaining a uniform temperature, corresponding with 
that in contact with the ice floor C. C. 
Articles placed in the preserver remain as perfectly 
dry and free from moisture as if kept in the best venti¬ 
lated apartments. The air, descending from the floor 
C. C., being always half a degree colder than the boxes 
or barrels of fruit, &c., cannot deposit any moisture 
thereon, it being an established fact that no object can 
condense moisture unless colder than the atmosphere 
coming in contact with said object. It is a theory long 
established by chemistry, that a temperature, dry, uni¬ 
form, and near 32° Fah., will arrest the process of de¬ 
cay that takes place in fruits, vegetables, &c., but 
never, until the above invention, could the truth of theo¬ 
ry be tested. Two years of experiments prove the 
truth of the above theory, and establishes the entire 
utility and success of the invention, as fruits, foreign 
and domestic, viz., oranges, lemons, figs, apples, pears, 
peaches, plums, grapes, &c., as well as the most deli¬ 
cate fruits,—also potatoes, green corn, melons, &c., 
can be kept as long as desired. Add to these, butter, 
eggs, bacon, &c., can be kept through the entire year 
as fresh and sweet as when first put in the preserver. 
Fruits, in common temperatures, undergo saccharine 
fermentation, or what is known by the mellowing or 
ripening process, which is followed by vinous, ascetous, 
or putrefactive fermentation, which completely destroys 
the fruits. A temperature so low, arrestsj and almost 
entirely prevents, the first process towards decay, so 
that all fruits kept in the preserver will retain all their 
juices, freshness, and flavor, as when plucked from 
the vine or tree. [See advertisement in this paper.] 
Flack, Thompson & Brother. Spring Garden P. 
O., Philadelphia , Pa. 
Farming, and causes of Improvement in North 
Carolina. —How many plows do you run ? How much 
land do you tend ? are the usual questions asked when 
farming is the topic. The custom in this country, is to 
pitch a large crop, spread over a vast area of poor land, 
without calculating the labor. The consequence is, 
grass gets ahead, and hands are worked almost to 
death to keep it under, and when gathering time comes 
there is little to show for it. I confess that from the 
want of knowledge and experience, I was deluded this 
way myself. Last year I tended 25 acres less than 
usual, and found an advantage in the measure. My 
hands were less worried, for they kept ahead of the 
grass; they had more time to devote to their own af¬ 
fairs, my crop was better tended, and I made more corn 
than 1 did when I cultivated the omitted 25 acres. 
I shall in future study to reduce, and not enlarge my 
plantation. The old Roman acted wisely. He had but 
a certain quantity of land under cultivation, and three 
sons. When one became of age, he gave him a fourth 
of his farm, and still made as much from what remained 
as before. When his second and third sons arrived at 
the same period, he gave each a fourth, retaining a 
fourth himself, and yet he made as much from the part 
retained, as when he cultivated the whole. Phocion, 
when found in a deep study, was asked what he was 
thinking about. “I am thinking,” said he, “ how I 
shall shorten what I have to say to the Athenians.” As 
there is generally more substance in a short, than in a 
long and elaborate oration, so a little land well tended 
and well manured, will produce much more and with 
less labor than a large tract badly tended and badly ma¬ 
nured. 
From my own observation, and what I hear from 
others, agricultural improvements are progressing m 
every part of our state,—in manuring, in raising stock, 
and in every branch and department of the calling,—all 
seems to be life and activity. I have asked myself the 
question, what can be the cause of all this 1 The an¬ 
swer is at hand—it is the improvement of mind, im¬ 
proved by reading on the subject of agriculture. Pub¬ 
lic attention in this state, was first awakened on this 
subject by Taylor’s “ Arator,”* followed by a little 
work by a native of this state. Next in the order of 
succession comes your own u Cultivator;” then the 
North Carolina Farmer, a respectable periodical of 
about two years standing. I have no doubt a perfect 
revolution will be produced in the course of a few years. 
Before the publication of “ Arator,” farming was at 
its lowest ebb—farms were deserted—and there was a 
perfect rush to the west. The roads were filled with 
families in the most destitute condition. I well re¬ 
member once having witnessed a spectacle which filled 
me with sadness. It was a man harnessed to a little 
cart loaded with four small children, a bed, and cook¬ 
ing utensils, while three children and the wife were 
walking by his side, all bound for the land of promise, 
the “ far west.” Emigration, thank God, has measu¬ 
rably declined. I have learned with regret, that a 
painting has been exhibiting in the rotunda of the Capi¬ 
tol, at Washington, in ridicule of North Carolina emi¬ 
gration, in which the poverty of the emigrants is made 
the subject of jest. I speak of this state of things not 
to excite mirth, but with sensations of sorrow; and he, 
in my opinion, has a bad heart who can look with com¬ 
placency on, and make a jest of human suffering. J. I). 
J. Topsail , N. C., April , 1847. 
Pressing Hay. —There seems to prevail great inex¬ 
perience among us of the south, as to the best, cheapest. 
and simplest mode of packing, pressing, or baling hay; 
or of constructing the apparatus on an effective and 
practicable plan. As our northern friends are more 
skilled and experienced in these useful matters, and as 
it is the province of your very useful and valuable pa¬ 
per to afford us knowledge in, and give us information 
on whatever appertains to the agricultural interest and 
advancement, we solicit you, through its pages, to ac¬ 
quaint us with the various methods by which our nor¬ 
thern farmers perform with so much facility the work 
of packing their hay into bales. C. Z. Wood. Craven 
Co., near Newberne. N. C., May 10, 1847. 
u Irish Rose Butter.” —I perceive that in the pro¬ 
posals issued some time since by the Navy Department, 
at Washington, for the supply of butter for the Navy, 
“ Irish rose butter ” is the standard to which applicants 
are required to conform. I have been somewhat ac¬ 
quainted with Irish butter, but this particular descrip¬ 
tion I do not recollect to have seen. I have examined, 
somewhat extensively, English works, to ascertain the 
peculiarities of this butter, but can as yet find no ac¬ 
count of it. I understand all the department expects 
is, butter which will stand a five years’ voyage. This 
they obtain in one locality mainly. I wish to inquire 
through your paper, the process of making “ Rose but¬ 
ter,” if known, and I should like to know also whether 
all the butter from the state of New-York, which goes 
to the supply of the American Navy, is actually made 
in one county, which sends far less butter to market 
than many counties in this state; and is not butter, if 
* •' Arator ; being a series of Agricultural Essays, Practical 
and Political; in sixty-one numbers: by Col. John Taylor, of 
Caroline county, Virginia. Baltimore, 1817.” 
