THE CULTIVATOR. 
Aug. 
252 
grain does not do as well. Rye is more apt to blight, 
and potatoes are sure to fail the second year. I have 
not generally got more than half a crop from second 
year’s planting. 
11 4. Indian Corn.—I cultivated for five years the 
white cap corn of medium size, and deep plowing and 
manure caused it to grow larger and later. I also tri¬ 
ed the yellow cap corn, but I find the white to have less 
weight in cob, and more fodder than the yellow. Last 
year I planted two acres of the white and yellow mix¬ 
ed equally, and found the result was in favor of the 
mixed corn. It was heavier than either white or yel¬ 
low, by three-fourths of a pound to the bushel. I ge¬ 
nerally plant green sward, plow late in the spring, as 
plowing in the fall by freezing and thawing, the soil 
becomes wasted by winds blowing, &c. By plowing 
late in the spring the corn is never injured by the grass 
worm. I plant my ground but one year if I can get 
the sod rotten enough to seed down. If I plant two 
years, I plant potatoes first and corn afterwards, as the 
land will decidedly take seed better after corn than af¬ 
ter potatoes—but by planting only one year the grass 
crops will last longer than if planted two years. I 
plow in the manure about the middle of May, roll 
with a heavy roller, and mark the rows with a light 
plow feet by 3, and put five grains in a hill, at se¬ 
cond hoeing, leave four the healthiest plants to grow. 
I hoe as soon as the corn will admit—hoe three times. 
Work with cultivator between the rows, twice hoeing, 
but at the third hoeing it breaks down too much corn 
to work a horse between the rows. I make no hill, but 
keep the surface as level as possible, that the brace 
roots may hold it from blowing down, as id hilling the 
brace roots cling to the hill and are torn up easily, and 
if the season be dry, it is much more liable to suffer 
from drought. I commence cutting the stalks, as soon 
as they are ripe enough to cut for the milch cows, and 
continue using them for feed till they become too dry, 
as they are worth double to feed green, than in the 
winter when dry. By this method of cultivation I 
raise from 40 to 70 bushels per acre, and sometimes 
even more.” 
Preservation of Animal and Vegetable Substances. 
A valuable process for preserving various substances, 
is noticed in the English papers. It consists, 1. In an 
improved method of applying rapid currents of heat¬ 
ed air to the drying and preservation of vegetable sub¬ 
stances. 2. An improved method of applying rapid 
currents of heated air to the preservation of meats.— 
3. An improved method of applying heat to the preser¬ 
vation of the edible matter contained in eggs. 
Vegetables, such as carrots, turneps, parsnips, &c., 
are first washed and scraped, then sliced by hand or ma¬ 
chinery, and laid in thin layers on trays with hair cloth 
or lattice work bottoms, and the trays placed on racks, 
one above another in the heating-chamber. When tho¬ 
roughly dried they are to be put up in packages; or 
before packing they may be reduced to a fine state ;— 
but the packages should in all cases be air-tight. Po¬ 
tatoes are preserved by first boiling or steaming them, 
and after being peeled, reduced by mashing or other¬ 
wise to a state fit for spreading in thin layers, upon 
trays of the same description as those employed for the 
articles above named. The trays with the substance 
are exposed to currents of heated air, at a temperature 
of about 150° (Fah.) till the substance is thoroughly 
desiccated. If the substances are of small size, such 
as peas or beans—they are exposed in their entire state 
to the rapid currents of heated air. 
Meat, when bulky, is first cut into slices of about 
half an inch thick—the slices hung on lines or nails, 
exposed to the currents of heated air—the temperature 
120° to 160°. All moisture is by this means complete¬ 
ly expelled from the meat., and its albumen at the same 
time, firmly coagulated. Meat which has been so 
treated, will continue for a long time, under ordinary 
circumstances, in a perfectly wholesome state ; but if 
it is intended to be exported to damp or variable cli¬ 
mates, it is recommended to apply a little highly-dilut¬ 
ed pyroligneous acid, or some other approved antisep¬ 
tic, to prevent it from reimbibing humidity ; after which 
it should be subjected to a further heating in order to 
free it from any moisture it may hold. To ascertain 
when the meat is perfectly dried, a portion of it may 
be weighed at intervals, and when it ceases to show 
any diminution of weight, the process may be deemed 
complete. 
To preserve eggs they are taken from the shells, the 
white and yolks intimately mixed together, and about 
an equal weight of wheat flour, ground rice, or other 
farinaceous substance, is added to them, and the whole 
beat into a uniform mass, which is spread upon trays 
of horse-hair cloth or lattice-work bottoms. The mass 
is then exposed to a temperature of about 380°. When 
thoroughly dried, the mass is reduced to the state of 
flour, and in that state packed up for use. The eggs 
may be preserved in their entire state, denuded only of 
their shells, the yolks and whites being dried and re¬ 
duced to a state of flour without any intermixture with 
other substances. 
Cultivation of Forest Trees. 
The natural scarcity of timber in some sections of 
this country, and its prodigal waste and destruction in 
other sections, have already occasioned the necessity of 
artificial plantations. This mode of producing forests 
has long been successfully practiced in England, and 
some trials which have been made, lead to the belief 
that its results would be equally as favorable here. 
In the Transactions of the Essex (Mass.) Agricul¬ 
tural Society for 1847, we find a valuable essay on the 
Cultivation of the Oak ond other Forest Trees, by G. 
B. Perry. This essay received a premium from the 
Society. We present the following abstract of the 
principal points set forth by Mr. P. His remarks are 
chiefly confined to the cultivation of the oak. 
It is recommended that acorns for planting should be 
taken from trees of the right kind, which stand at a 
distance from other oaks of a different kind. This is 
important on account of the hybridization which takes 
place when the different kinds grow near each other. 
Mr. P. thinks there is scarcely any tribe of forest trees 
in which this process is carried on to that degree as in 
the oaks. 
The kind of oaks deemed most proper for cultiva¬ 
tion, are the white, grey, yellow and black. Each of 
these has its peculiar properties, and is calculated for 
purposes for which the other kinds do not answer so well. 
In regard to the questions, how the acorns should be 
managed for planting, and whether they should be 
planted in the fall or spring?— Mr. Perry, after fully 
considering the various modes, decides that it is best 
to gather the acorns as soon as they are dropped, put 
them in a box with earth and let them freeze hard; af¬ 
ter which they should be kept till spring in a cool, sha¬ 
dy place, covered thick with straw. 
The question has been considerably discussed wheth¬ 
er young forest trees should be cultivated—that is whe¬ 
ther the ground should be loosed around with the plow 
or other implements; Mr. P. is of opinion, that when 
“ the right culture ” is bestowed, its effects are equally 
as useful on the “wild trees of the forest, as on the 
reclaimed ones of the orchard.” In attempting the culti¬ 
vation of the oak, injury has sometimes been done by 
breaking off the roots and otherwise mutilating the 
trees. Care should be taken in this respect—-especial¬ 
ly that the implements do not run too deep. 
