PICTORIAL CULTIVATOR ALMANAC. 
8tli Mouth, 
AUGUST, 185 1. 
moon’s phases 
■ 1 
Poston. 
New Moob,, . 
j First Quarter,. 
| Full Moon,.... 
Third Quarter, 
H. M. 
0 23 mo. 
4 59 ev, 
8 14 ev. 
5 86 ev. 
NEW-YORK. BALTIMORE. CHARLESTON. 
H. M. 
Oil mo. 
4 47 ev. 
8 2 ev, 
5 24 ev. 
h. M. 
12 0 ev, 
4 36 ev. 
7 51 ev, 
5 13 ev. 
H. M. 
11 47 ev. 
4 23 ev. 
7 38 ev. 
5 0 ev. 
;UX ON MERIDIAN 
I). 
1 
9 
17 
II. M. S. 
0 6 3 
0 5 16 
0 53 5 
25 0 1 56 
Take great pains lo procure the 
cleanest seed wheat, carefully 
avoiding the seeds of cockle , 
chess. Corn sown for fodder should 
be cut as soon as the leaves first 
turn brown—dry it thoroughly, sail 
it well, and ventilate the centre of 
the stack with rails, set upright. 
Day of Month. 11 
Day of Week. 
CJ 
O 
£ 
© 
o 
| Sun’s declina’n N. 
CALENDAR 
For Boston, New-England 
New-York .Slate, Michi¬ 
gan, Wisconsin, and Io¬ 
wa. 
CALENDAR 
For New-York City, Phi¬ 
ladelphia, Conn., New- 
Jersey, PennsyPa, Ohio, 
Indiana, and Illinois. 
CALENDAR 
For Baltimore,Vir¬ 
ginia, Kentucky, 
and Missouri. 
CALENDAR 
For Charleston, N. Ci 
lina, Tenn., Georgia, 
abama, Mississippi, 
Louisiana. 
iro- 
AI- 
and 
Sail 
rises. 
Sun 
sets. 
Moon 
sels. 
H. W. 
Boston 
Sun 
rises. 
I Sun 
sets. 
Moon 
sets. 
H. W 
N.Y’k 
Sun 
rises. 
Sun 
sets. 
Moon 
sets. 
Sun Sun 
rises.! sets. 
Moon 
sets. 
H. W. 
Ch’jton 
O / " 
h.m. 
H.M. 
II. M. 
H. 
M. 
II 
.M. 
II 
.M. 
II. M. 
1 
II. 
M. 
H.M. 
H 
.M. 
H. M. 
H 
.M.II.M. 
H. M. 
II. 
M. 
1 
Friday- 
18 4 41 
4 53 
7 18 
10 9 
1 
43 
4 
57 
7 
14 
10 9 
11 
31 
5 1 
7 
1110 9 
5 
15 6 57 
10 9 
10 
31 
2 
Saturday.. 
m. 
17 49 27 
4 54 
7 17 
10 39 
2 
31 
4 58 7 
13 
10 41 
morn 
5 1 
7 
10; 10 42; 
5 
156 56 
10 46 
11 
18 
3 
E 
HI 
17 33 57 
4 55 
7 16 
11 10 
3 
18 
4 59 7 
12 
11 13 
0 
18 
5 2 
7 
911 14 
5 
16 6 55 
11 23 
morn 
4 
Monday 
$ 
17 18 10 
4 56 
7 15 
11 44 
4 
c 
5 
07 
11 
11 47 
1 
9 
5 3 
7 
8 11 49 
5 
17 6 55 
morn 
0 
9 
5 
Tuesday ... 
t 
17 2 6 
,4 57 
7 13 
morn 
5 
i 
5 
1 
7 
10 
morn 
2 
1 
5 4 
7 
7 
morn 
5 
17 6 54 
0 1 
1 
1 
6 
Wednesday 
t 
16 45 45 
4 58 
7 12 
0 20 
6 
0 
5 
2 
7 
8 
0 25 
3 
0 
5 5 
7 
6 
j 0 27 
5 
18 6 53 
0 42 
2 
0 
7 
Thursday . 
V5> 
16 29 9 
4 59 
7 11 
1 1 
7 
13 
5 
37 
7 
1 6 
4 
13 
5 6 
7 
4 
1 9 
5 
196 52, 
1 27 
3 
13 
8 
Friday. 
V? 
16 12 16 
5 0 
7 10 
1 47 
8 
27 
5 
47 
6 
1 53 
5 
27 
5 7 
7 
3 
! 1 55 
5 
19 6 51 
2 15 
4 
27 
9 
Saturday.. 
1J 
AA, 
15 55 8 
5 1 
7 8 
2 38 
9 
89 
5 
s:7 
5 
2 44 
6 
39 
5 8 
7 
2 
I 2 46 
5 
20 6 50 
3 6 
5 
39 
10 
E 
A/V 
15 37 44 
5 2 
7 7 
3 32 
10 
84 
5 
6 7 
4 
3 38 
7 
34 
5 9 
7 
1 
3 41 
5 
21 6 49 
4 0 
6 
34 
11 
Monday ... 
/CT 
15 20 6 
5 3 
7 6 
rises 
11 
20 
5 
7 
7 
2 
rises 
8 
20 
5 107 
Crises 
5 
21 6 48 rises 
y 
20 
12 
Tuesday .. 
15 2 12 
5 4 
7 4 
7 50 
11 
57 
5 
87 
1 
7 47 
8 
57 
5 11 6 
58 
7 46 
5 
22:6 471 
7 35 
7 
57 
13 
Wednesday 
7X. 
>/- 
14 44 5 
5 6 
7 3 
8 18 
ev 
34 
5 
97 
0 
8 16 
9 
34 
5 12 
6 
57 
8 161 
5 
23 6 46 
8 7 
8 
84 
14 
1 Thursday . 
7t 
14 25 43 
5 7 
7 2 
8 44 
1 
7 
5 
106 
58 
8 43 
10 
7 
5 12 
6 
56 
8 43: 
5 
23 6 45 
8 38 
9 
7 
151 
Friday.... 
T 
14 7 8 
5 8 
7 0 
9 9 
1 
36 
5 
116 
57 
9 9 
10 
36 
5 13 
6 
55 
9 9 
5 24 6 44 
9 8 
9 
36 
161 
Saturday.. 
qp 
13 48 19 
5 9 
6 59 
9 34 
•2 
9 
5 
12'6 
56 
9 35 
11 
9 
5 14 
6 
53 
9 35 
5 
25 6 43 
9 37 
10 
9 
17 
E 
cp 
13 29 16 
5 10 
6 57 
9 59 
2 
41 
5 
13 6 
54 
10 1 
11 
41 
5 15 
6 
52 
10 2| 
5 25.6 42 
10 8 
10 
41 
18 
Monday.... 
13 10 2 
5 11 
6 56 
10 27 
3 
13 
5 
14,6 
'63 
10 80 
ev 
13 
5 16 
6 
51 
10 32! 
5 
26:6 41 
10 41 
11 
18 
19 
Tuesday .. 
8 
12 50 33 
5 12 
6 54 
10 5*9 
3 
52 
5 
156 
51 
11 3 
0 
52 
5 17 
6 
49 
11 5 
5 27 6 40 
11 17 
11 
52 
20 
Wednesday 
n 
12 30 53 
5 13 
6 53 
11 36 
4 
33 
5 
166 
50 
11 41 
1 
33 
5 18 
6 
4811 43 
5 
27:6 39 
11 59 
ev 
33 
21 
Thursday . 
u 
12 11 1 
5 14 
6 51 
morn 
5 
28 
5 
1716 
48 
morn 
2 
28 
5 19 
6 
46 
morn 
5 
28 6 37 
morn 
1 
28 
*221 
Friday- 
Sd 
11 50 56 
5 15 
6 50 
0 19 
6 
42 
5 
186 
47 
0 25 
3 
42 
5 20 
6 
45 
0 27 
5 
29 6 36 
0 46 
2 
42 
23 
.Saturday.. 
So 
11 30 42 
5 16 
6 48 
1 12 
8 
0 
5 
196 
46 
1 18 
5 
0 
5 21 
6 
44 
1 21 
5 
29,6 35 
1 40 
4 
0 
*24 
E 
SB 
11 10 16 
5 17 
6 47 
2 14 
9 
16 
5 
206 
44 
2 20 
6 
16 
5 22 
6 
42 
2 22 
5 30 6 34 
2 42 
5 
16 
25 
Monday .... 
a 
10 49 39 
5 18 
6 45 
3 24 
10 
15 
5 21 
6 
43 
3 29 
7 
15 
5 23 
6 
41 
3 311 
5 31 6 33 
3 49 
6 
15 
26 
Tuesday .. 
a 
10 28 52 
5 19 6 43 
sets 
11 
10 
5 22 
6 
41 
sets 
8 
10 
5 24 
6 
39 
sets 
5 
316 31 
sets 
7 
10 
27 
Wednesday 
n\ 
10 7 54 
5 20 6 42 
7 33 
11 
57 
5 
23 
6 
39 
7 31 
8 
57 
5 24 
6 
38 
7 31 
5 
32 6 30 
7 25 
7 
57 
28 
Thursday . 
m 
9 46 47 
5 21 6 40 
8 6 
morn 
5 
24 
6 
38 
8 6! 
9 
41 
5 25 
6 
36 
8 6 
5 33 6 29 
8 5 
8 
41 
29 
Friday.... 
9 25 31 
5 22 6 38 
8 38 
0 41 
5 25 
6 
36 
8 39 
10 
26 
5 26 
6 
35 
8 40 
5 33 6 28 
8 43 
9 
26 
30 
Saturday.. 
-/■v- | 
9 4 5 
5 24 6 37 
9 10 
1 
26 
5 26 
6 
35 
9 1211 
11 
5 27 
6 
38 
9 14 
5 
34,6 27 
9 21 
10 
11 
31 
E 
"ill 
8 42 31 
5 25|6 35| 
9 43 
2 
11 
5 
27 
6 
33 
9 47 11 
54 
5 28|6 
32 
9 501 
5 85;6 25 
10 0 
10 
54 
The annexed cut represents an apparatus extensively 
used in Herkimer and Oneida counties, N. Y., for the 
purpose of heating milk, in the manufacture of cheese. 
It was invented by Gr. Far¬ 
mer, Herkimer, Herkimer 
county, N- Y. It consists 
of a boiler for the generation 
of steam, attached to a stove 
or furnace. A pipe is at¬ 
tached to the boiler for con¬ 
veying the steam to the ves¬ 
sel where the milk is heated. 
The milk is contained in a 
tin vessel, and this vessel is 
placed in a wooden vat, of 
such dimensions as to leave 
a space of two inches at the 
bottom,. sides, and ends.— 
This space is filled with wa¬ 
ter. When the milk is heat- 
ed for the application of ren- 
net, the steam-pipe is let in¬ 
to the water, and the steam 
let on and continued till the 
milk is warmed to the re¬ 
quired degree, which should be ascertained by plunging 
a thermometer into it. Dairymen are not exactly agreed 
■as to the degree of heat to which milk should be raised: 
but none recommend less than 82°, or more than 90°. 
DAIRY STEAMER. 
One great advantage of this process is, that the heat is 
equally diffused through the whole mass, without any 
portion of it being exposed to an excessive degree. 
The size of the tin vat for 
containing the milk has been 
given as follows: For a dairy 
of 30 cows, 24 feet wide, 6 
feet long, and 19 inches deep 
The night milk is strained 
into the tin vat, which is 
surrounded with cold water, 
in order to keep it properly 
cool till next morning, when 
the morning milk is added, 
and the water heated by 
steam, for “ running up” 
the curd. A branch of the 
steam pipe is connected with 
a tub or vat for heating wa¬ 
ter for washing utensils, &c., 
used in the dairy. It is best 
to fill the vat with water, as 
a it is found that the larger the 
quantity of water, the more 
equally the milk is heated. 
Richness of Milk. —An experienced farmer says: 
u I find by churning the milk separate, that one of my 
best cows will make as much butter as three of my 
poorest cows, giving the same quantity of milk.” 
IPGKPBSJSSHSHS! 
