THE CULTIVATOR. 
119 
The following tables show the result of a part of these experiments. 
The detail may be found in vol. vii. of the Society’s transactions, p. 194 
to 201." 
6 
& 
Date of ex¬ 
periment. 1 
No. of 
gallons 
Mean 
temp. 
Time occu¬ 
pied churn. 
Quantity of 
butter obt’d. 
Quantity of 
milk churned. 
1825 
1 hours. 
min. 1 
lb. oz. dwt. 
lbs. 
oz. 
1 August 18. 
15 
55° 
4 
0 
1 15 7.5 
1 8 
9 
2 
1 “ 26. 
15 
60 
3 
15 
1 15 3.2 
8 
8 
3 
“ 30. 
15 
62 
3 
0 , 
! 1 14 0 
8 
8 
41 Sent. 4.... 
15 
64 
3 
1 1 
1 12 12.7 
8 
8 
5 
1 “ 9.... 
] 15 
70 
2 
30 | 
1 10 10.6 
1 8 
7 
OBSERVATIONS. 
“ The butter produced in the first experiment was of the very best 
quality, being rich, firm and well tasted. 
“The second experiment yielded butter of a good quality, and not 
perceptibly inferior to the former. 
“ In the third experiment, butter of a good quality was obtained, 
but of an inferior consistency. 
“The fourth experiment produced soft and spongy butter. 
“ The butter produced in the fifth experiment was decidedly inferior 
in every respect to any of the former specimens.” 
Nnmber. 
Date. 
Heat of cream, i 
Scotch pints of 
cream. 
Deg’s of heat 
when butter 
| came. 
O N C g 
a s-Sg. 
a.° -V 
■ rt-'* «<! 
_ n oQ, 
Time of churn¬ 
ing. 
Weight of 
cream. 
Heat of air at 
8 P. M. 
lljune 13. 
56° 
1 16 
60 D |161bs. 8oz. l| hours. 4 to pint. 
! ' 56° 
2\ 20. 
52 
16 
56 161bs. 2 hours. do 
| 52 
3 24. 
52 
16 
56 1161bs. 2 hours. do 
52 
4 [July 12. 
63 
16 
67 1 151bs. 8oz. 30 min. ! 3 to 14 
70 
5 Oct. 20. 
50 
16 
534 151bs. 12oz. 3 hours. 4 1 
50 
6| Aug. 20. 
53| 
! 16 
57| 1 161bs. 5oz.|lh. I5m.| lbs. 
No. 1, shows the greatest quantity of butter produced by the above 
heats. 
No. 2, the best quality of the butter. 
No. 3, the fine flavor and quality of this butter could not be surpass¬ 
ed. 
No. 4, the quality soft, white and milky. 
No. 5, quality injured by long churning. 
No. 6, quality most excellent, high in colour and flavor, and solid as 
From the experiments, as shown in both tables, it would appear, 
that the proper temperature at which to commence churning butter, is 
from 50 to 55°, and that at no time in the operation ought it to exceed 
65° or fall below 50°. 
THE COLUMBIAN STRAW CUTTER, 
Being recommended for its durability, is described as follows:—Three 
knives are placed diagonally on two wheels, two feet in diameter, and 
attached thereto by screws. As these wheels revolve, the knives pass 
the bed shear. Being graduated by these screws, they can he set so 
perfectly to the shear, that not a single straw can pass uncut. It re- 
ceives a layer of hay or straw, eighteen inches in width, and of good 
thickness, perfectly to the cutting point, feeding itself by means of a 
couple of small rollers. 
These machines can be seen at W. Thorburn’s Agricultural Reposi¬ 
tory, corner of North Market-street and Maiden-lane, or at the factory 
in Syracuse. ■ _ 
TO CORRESPONDENTS. 
“ A Watervliet Farmer” cannot reconcile two apparently contradic¬ 
tory quotations which he makes from pages 94 and 101 of the Cultiva¬ 
tor, in regard to the application of lime. The first quotation is from 
Davy, in which he disapproves of the mixing of quicklime with ma¬ 
nure. The other is from M. Puvis, in which he recommends the using 
at the same time lime and mould, and alimentary manure. The seem¬ 
ing contradiction may be reconciled by referring to what precedes the 
last quotation. M. Puvis recommends a compost of eight parts of 
mould to one of lime, to be made in advance, perhaps three or six 
months, to be used for autumn sowing. The quantity of lime being 
only 11| per acre, and mixed with eight times its volume of mould, 
must lose its causticity and become carbonate of lime, ere it comes in 
contact with the manure in autumn. Or if applied in conjunction, in 
compost recently made, the small portion of lime might not sensibly in¬ 
jure the manure. 
Our reply to some dozen or fifteen queries propounded to us by Har¬ 
vey Birch, whose letter bears a North Carolina post mark, must be 
brief, because a physician cannot well prescribe for a patient until he 
sees him, or knows his disorder. Mr. Birch occupies a diseased, or 
worn out farm, which he says may be called a loam, varying from yel¬ 
low to blackish-brown, and he wishes to be informed of the efficacy of 
leached ashes, river sand and the sweepings of a fulling mill. Drawn 
or leached ashes do not afford vegetable food. They sometimes im¬ 
prove the mechanical texture of soils, and serve as mordants, like car¬ 
bonate of lime or marl, to fix other manures in the soils, and are bene¬ 
ficially applied to soils which are improved by calcareous earths. 
Rrawn ashes may be applied at the rale of 50 to 200 bushels per acre, 
according to the deficiency of calcareous earth in the soil—the greater 
this deficiency, the greater should be the dressing. They may be har¬ 
rowed in, and, like calcareous earths, are beneficial to the wheat crop. 
Their value is not impaired by long exposure. Sand improves a stiff 
soil, but not a light one, and imparts no fertility, except by the orga¬ 
nic matter which it may contain. The sweepings of the fulling mill 
are a rich manure, in proportion to the quantity of wool and oil, or 
grease, which they contain. From &0 to 40 bushels per acre may pro¬ 
duce a good effect. All decidious trees and shrubs, may he transplant¬ 
ed at any time after the leaves have been killed by frost in autumn, 
and before they put forth in the spring. Remove suckers of fruit trees 
at the same season. Roots are necessary to their growth. To kill the 
stumps of trees, cut their sprouts often, particularly in August. Cal¬ 
careous earth may be discovered by acids ; silex and clay may be de¬ 
termined by the eye, the hand, or by rubbing upon glass : the first will 
effervesce, the second will scratch the glass. The best season to cut 
the timber and brush, on what the yankees call a fallow, with a view 
to clearing the land, is when the foliage is fully out. If the object is 
timber or fuel, the cutting should be made when the foliage is off. 
BEEF, PORK, BUTTER, LARD AND HAY, 
Constitute heavy items of export from our state. Their character, and con¬ 
sequent price, at home and abroad, depend much upon the manner in which 
they are put up. The statute has imposed statutory regulations, which it is 
important that every dealer in those articles should be acquainted with. We 
therefore copy from Gordon’s Gazetteer of New-York, an abstract of the laws 
prescribing the modes of putting up these articles for foreign market. 
OF BEEF AND PORK. 
1. No beef or pork may be exported or shipped for exportation, un¬ 
less previously inspected, pickled and branded by a duly qualified in¬ 
spector according to law; except, that to the Canadas by way of the 
lakes or river St. Lawrence and that brought into this state from any 
of the United States, and packed and branded agreeably to the laws 
of the state whence brought; and except beef put up by a licensed 
butcher in barrels, half barrels, tubs or kegs for ship stores, or in kegs 
or tubs for exportation if put up by the butcher killing the same, with 
his name and the weight contained branded on the head of each such 
package. 
He who ships or attempts to ship beef or pork contrary to the fore¬ 
going provisions, forfeits 15 dollars for every barrel and half barrel. 
2. Each inspector, before entering on office, gives bond with one or 
more sureties to the state, approved by, and filed with, the clerk of 
his county, in the sum of $2000, conditioned for the faithful perform¬ 
ance of his duties; and provides sufficient store or yard for such beef 
and pork as rnay be brought for inspection, in some convenient place, 
without charge, if the inspected beef or pork be removed within three 
days after notice given to the owner or agent of repackage. 
Barrels in which beef or pork is repacked are of seasoned white oak 
or white ash, free from every defect, measuring 17| inches between 
the chines, and 28 inches long ; hooped with 12 hickory, white oak or 
other substantial hoops, and if ash staves, with 14 hoops at least; the 
heads not less than three-fourths of an inch thick, and staves on each 
edge and at the bilge, not less than half an inch thick—the hoops well 
set and driven—branded on the bilge, with at least the initials of the 
cooper’s name. The half barrels in proportion to and of like materi¬ 
als as the barrels, and containing not less than 15 nor more than 16 
gallons. The barrel contains 200 and the half barrel 100 lbs. 
When repacked in and exported from Suffolk, Kings or Queens coun¬ 
ties, the barrels may be as nearly straight as possible, of seasoned red 
oak of the growth of such counties respectively, free from sap or other 
defect, and otherwise made as above directed, and may be exported 
from the city of New-York without re-examination. If beef or pork 
be repacked, it is pickled with saturated brine, and when in larger 
casks than above prescribed, is condemned, or the casks are filled up 
by the inspector with good meat, at the election and expense of the 
owner. 
The inspector examines and sorts all beef and pork he inspects, and 
britnds none not well fatted, and packed in proper casks. 
3. Three qualities of pork are branded; the first consists of the 
sides of fat hogs, exclusively, and is branded “Mess Pork;” the se¬ 
cond, of which there is in a barrel, not more than three shoulders, hav¬ 
ing the legs cut off at the knee joint, nor more than 24 lbs. of heads 
