348 
THE CULTIVATOR. 
Oct. 
This admirable press, made mostly of cast-iron, was 
lately exhibited at Geneva on the grounds of the New- 
York State Agricultural Society by J. E. Holmes, of 
Holyoke, Mass., from which we have made the above 
figure. This press is remarkable alike for its ingenuity, 
simplicity, efficiency, and durability—and may be used 
for centuries without getting 
out of order. Figs. 4 and 5 
show the manner in which the 
platform supporting the cheese 
is elevated by depressing the 
lever and weight. Fig. 4 ex¬ 
hibits the appearance with the 
’ever a raised, and Fig. 5 the 
same borne down ; the surfaces 
in contact merely rolling over 
each other, there is little or no 
Fiy 5 Fig 4 
Ens. Cultivator —The cause of wens on cattle, 
is some local injury. They should neither be sa¬ 
crificed nor eaten in that condition, but cured. Mr. 
F. Punderson, of Hudson, keeps a remedy that 
cures fistulas on horses, and might cure wens on 
cattle. Should it fail, however, the remedy would 
be to cast the animal, and with a long, keen sharp 
pointed knife, the flesh should be cut away around 
the place of discharge, sufficienttyto remove to the 
bone, a tough pipe which will be found to have 
formed there. Nitric acid should then be poured 
into the wound, after which a few cleansings with 
water, at periods of a week each, will effect a cure. 
I have known it to be repeatedly tried, and ever 
without failure, even where the bone had been far 
gone with caries. 
Mr. More’s Farming. —Several of your corres¬ 
pondents allude to the success of Mr. More, whose 
farm received the premium from the State Agri¬ 
cultural Society for 1850. 
Had Mr. More been located twenty, instead of two 
miles, from one of the best markets in the country—had 
he been compelled to pay four shillings, instead of four 
cents, her bushel, for the thousand bushels of lime he 
applied to his farm—had he been deprived of the hun¬ 
dreds of loads of manure which he was enabled to buy 
at a mere nominal price—had he been deprived of the 
opportunity of earning hundreds of dollars, during the 
leisure of his teams, for Mr. Van Rensselaer and the 
State Agricultural Society—had his large amount of gar¬ 
den vegetables, beyond the requirements of his own fa¬ 
mily, been worth no more to him than so much pursley, 
he would still have shown himself the good farmer, and 
perhaps the best in the state; but his success would have 
attracted much less public consideration or attention. 
J. F. C. 
Drying Tomatoes. 
friction. It is regulated by the screw operating in the 
upper bar. In order to try its strength, one of these 
machines was strained till it broke, when it was found 
that the pressure was equal to sixteen tons. Hence they 
are warranted to sustain a force of ten tons. We placed 
blocks of wood as large as a brick in the press, and found 
by the force of one hand on the lever that these blocks 
were flattened and the sides swollen out as if they were 
but bags of sand. The price of the press is $25, and it 
is doubtless the cheapest thing of the kind for large 
dairies. 
J. E. Holmes also exhibited Dick’s instrument for 
punching holes in iron, constructed on the same princi¬ 
ple. This principle has a peculiar advantage as apx>lied 
to punching, for by a proper form of the curves of the 
rolling faces in the instrument, the power can be increased 
or lessened at any part of the operation—the first move¬ 
ment in punching a hole requiring more power than after 
the removed portion of metal is nearly driven through. 
This instrument possesses .such efficiency that a single 
person has driven a hole half an inch in diameter through 
a cold bar three eights of an inch thick by a single stroke 
of the lever. 
[The following has been furnished us by a very skilful 
housewife, who is particularly successful in the prepara¬ 
tion of garden products—we have tried her dried toma¬ 
toes in winter, and found them most excellent. Ed.] 
The method is very simple. They are to be peeled in 
the usual way; then if very ripe pour off some of the 
juice,stew them slightly,sufficiently to cook them through, 
and salt them to the taste. Tlien spread them on earth¬ 
en (not tin) dishes, and put them in a warm oven. The 
best way is to put them in a brick oven, when the bread 
is taken out, but a stove does very well. They cannot 
be dried in the sun like peaches; they are so juicy they 
need more heat. When dry, put them in bags, and in 
winter they only need soaking an hour or two, then stew 
and season with butter and pepper, and one would hard¬ 
ly distinguish them from fresh fruit. 
-- 
To Fatten Poultry. —Shut them up in the dark, 
gorge them with boiled food, and allow them a small 
quantity of charcoal daily. Every meal that a man 
makes on such food adds a nail to his coffin .—Ohio 
Farmer. 
