THE CULTIVATOR. 
Jan, 
56 
then finding the proportion in the ashes, which in beech 
and oak is about one seventh to one tenth. Whether 
ashes or potash win 11 quit cost” is only to be deter¬ 
mined satisfactorily by careful experiments on the particu¬ 
lar locality and soil under trial, accompanied with ac¬ 
curate weighing and measuring for some years. 
Shelter for Fattening Stock. 
At a late discussion by the members of the Highland 
Agricultural Society, in reference to the winter manage¬ 
ment of stock designed for slaughter, all the speakers 
agreed that it was most economical to shelter the ani¬ 
mals—that this mode effected a saving of food, and at 
the same time there was a greater gain of meat. The 
extra gain is doubtless owing to the food which would 
be consumed in keeping up the necessary warmth of the 
animal underexposure, being converted into flesh and 
fat, when the animal is placed in a genial temperature. 
One of the speakers, who had fattened many cattle, said 
his rule was to keep them in such a degree of heat, that 
their skins when touched felt damp with perspiration, 
but not so warm as to make the perspiration run from 
them. A similar rule has been adopted by successful 
feeders in this country. 
Crushing Grain for Work-Horses. 
Owners of work-horses are too regardless of the advan¬ 
tages of grinding or crushing the grain fed to them. They 
do not consider that the expenditure of muscular strength 
by the animal, in grinding grain with its jaws, is as great 
a waste of its energies as an equal outlay of strength in 
an} 7 other way; and that besides this, there is much waste 
of grain from its being imperfectly digested. When the 
animal is fatigued, he masticates his grain imperfectly, 
and it often passes through the intestines with so little 
change that it germinates and grows well. By crushing 
the grain, this loss would be saved. Another advantage 
would be, that different kinds of grain, as Indian corn 
and oats, when ground, could be mixed together, and in¬ 
corporated with cut straw or hay—experience having 
shown that this is the most economical way of feeding. 
Where power mills are not within convenient distance, 
mills which can be worked by horse-power, or by hand, 
may be used. Sinclair’s will answer well; a horse will 
grind four to six bushels an hour with it, and it can be 
worked with two men. It costs $35. 
Salting Pork for Summer Use. 
Eds. Cultivator —Last fall, I saw in some paper, a 
recommendation which struck me so forcibly as being 
good, that I tried the experiment, and with perfect suc¬ 
cess, and I would recommend that you publish it in the 
Cultivator. It was as follows:—In packing pork for sum¬ 
mer use, add to each layer of pork, a sprinkling of fine 
ground black pepper. I put about two pounds pepper to 
a barrel of side pork, containing about 400 pounds. I 
have been a house-keeper for nearly forty years, and I 
can truly say that I never had pork keep so sweet and 
fine. We ‘Ire now using old pork, as good as if it had 
not been put up over a month. O. F. Marshall. 
Wheeler , N. Y.,Nov. 19, 1851. 
One of the editors of the American Agriculturist , 
who attended the Vermont State Fair, makes the follow¬ 
ing candid and judicious remarks in regard to this stock 
of horses: 
“ One of our correspondents has recently characterised 
the Morgan horse a humbug. We wish there were more 
such agricultural humbugs. He has equally failed in 
characterising this fine family of horse flesh. He has 
evidently drawn his ideas from the throng of miscella¬ 
neous brutes that have been picked up by jockeys of 
every hue, and palmed off among the unsophisticated 
wherever such customers could be found. Of course, 
there is no such thing as a pure Morgan horse, as their 
origin dates from a single animal, and less than 60 years 
ago. But they have had about the same period to form 
a peculiar race as the Ayrshire cattle, and their success 
is fully equal. They are not homogeneous in form, ap¬ 
pearance, nor character; but they are enough so to be 
entitled to the possession of a distinctive family name. 
There are wide departures from their general resemblance, 
in many of the progeny that are bred from uncouth 
dams. We have seen some over 16 hands high, and 
some scarcely 12; some with steep rumps, big heads, 
and dull eyes, or sluggish gaits, that were called Mor¬ 
gans, and probably enough were gotten by them, but the 
characteristics of the dam were too potent to be subdued 
by a single cross. In conclusion, we are compelled to 
say, that the true type of the Morgan horse is as desirable 
an animal for the road, whether our taste, or convenience, 
or pockets are concerned, as we have ever seen in har¬ 
ness; and success say we to the Vermont enterprise, of 
rearing and maintaining a new and highly creditable 
family of horses.” 
t£ Peach Leather,” and “ Pumpkin Pap.” 
Elizabeth Diehl, Bristolville, Ohio, sends us the fol¬ 
lowing recipes-. 
Peach Leather. —Take good ripe peaches—pare and 
cut them in two. Then with a case knife, spread them 
on a clean smooth board, which should first be rubbed 
with butter to prevent the fruit from adhering. They 
should be dried in the sun or a dry-house. Then with your 
knife, pare them off the board and roll them into rolls 
for eating in the winter. In this way they may be kept 
from one generation to another. 
Pumpkin Pap. —I take a good ripe pumpkin, cut it 
into strips about an inch thick—cutoff the rind, pare out 
the inside, and cut up in pieces about an inch square. 
Then, after having them washed in clean water, I throw 
them into my dinner pot with water enough to pass over 
them, and boil till done. Then I take them off the fire 
and mash them fine,—put in a good sized table spoonful 
of salt to a common sized pumpkin; and mix up a large 
tea-cup full of wheat flour with sweet milk enough to re¬ 
duce it to the consistency of thick cream. Then I stir it 
in with the pumpkin, hang it over the fire, and let it sim¬ 
mer about 15 or 20 minutes. While it is thus boiling. I 
fry a small handful of crumbs of bread, with a lump of 
butter about the size of a hen’s egg, till brown. I then 
stir it in with the pumpkins, and it is ready to be served 
on the table. 
Cultivating Fruit Trees. —The Prairie Farmer in 
speaking of the injury to young orchards occasioned by 
the common practice of sowing them to grain and seed¬ 
ing to grass, makes this fair comparison; “ Small grains 
in the orchard, are worse than red pepper in lemonade. 
So we think.” He might have added that they are 
about as nourishing to fruit trees, as ten-penny nails 
would be to a horse, or a-Scotch-snuff pudding to young 
children. 
Morgan Horses. 
