THE CULTIVATOR. 
particularly suitable to very greasy clays. 5. By virtue 
of the lime and ammonia which it contains, it quickens 
and develops the inert humus, and the humic acid which 
often accumulates in the soil. 6. The Poudrette com¬ 
bined with organic matter, or in the state it is acutually 
made, is a powerful means of rendering clay land fria¬ 
ble .”—Le Cultivateur for August, 1838. 
The Strawberry. 
J. U. H., of Waylandsburgh, Va., who has requested 
some information on the culture of the strawberry, is 
informed that the soil best adapted to this delicious 
fruit, is a rich garden mold, deep, and rather moist 
than dry, but free from any stagnant water below the 
surface. In preparing it for the reception of plants, 
nothing more is necessary than to make it loose, and 
fine, and free from all weeds, roots of grass, &c. The 
roots may be planted either in spring or autumn, as 
most convenient; but spring planted vines can not be 
relied on for fruit the same season, unless, in trans¬ 
planting, large quantities of earth are moved with the 
roots. If planted from August till October, they will 
become rooted, and produce abundantly the following 
season. If planted too late in autumn, the roots are 
liable to be thrown out in winter by frost, here in the 
north; a difficulty not likely to occur with our corres¬ 
pondent. Two modes are pursued in planting, each 
having its advocates; one is, to plant in hills at about 
eighteen inches distance, and the other is, to place the 
roots in drills some two feet apart, and the plants six 
inches in the drills. In either way, they can scarcely 
fail of succeeding, if the ground is kept free from weeds, 
the useless runners eradicated, and the earth properly 
stirred and manured once in each year. The strawber¬ 
ry should find a place in every garden; and, consider¬ 
ing that, with care in the selection of varieties, this 
fine fruit may be had from June to October, it is sur¬ 
prising it receives so little attention. 
Spring Crops. 
The Pea, as it is not liable to be injured by frost, may 
be put into the ground early, and should be, when it is 
intended as a green crop to precede wheat, that it may 
be taken from the ground in time for that grain. The 
pea is an excellent crop, and may in many cases be cul¬ 
tivated to advantage by turning over sward land in the 
spi'ing, manuring it first if necessary, rolling and har¬ 
rowing to make a loose level surface for the reception 
of the seeds, and covering them by the harrow, followed 
by the roller. In this way the pea is considered a fal¬ 
low crop, taking the place of a summer fallow, and the 
turf and the added manure is thoroughly decomposed 
and fitted for the reception of the wheat. On all suit¬ 
able soils, peas should be sown before this month ; but 
it has sometimes been desirable to sow peas so late as 
to have them escape the ravages of the pea bug, and 
those put in as late as the middle or twentieth of May 
are apt to do this; but a heavy crop from such late 
sown plants can hardly be expected. 
Potatoes are a crop that may be planted early, or 
at almost any time between the middle of April or the 
middle of June, with a reasonable prospect of a crop. 
Dry sandy soils are not as good for potatoes as one con¬ 
taining more vegetable matter, more moist, and conse¬ 
quently more cool. The varieties the best for the table 
are rarely abundant bearers, the Pinkeye or the Mercer 
for example, though fair crops of these are sometimes 
grown. The Long Red, the Sardinia, and now, the Ro¬ 
han, are considered the most productive, and of course 
the best for general cultivation or for feeding. The 
Rohan seems destined to introduce a new era in po¬ 
tato culture, and valuable as this root has proved, 
shows that by originating new varieties, greater ex¬ 
cellence and greater productiveness may be expect¬ 
ed. Potatoes may be planted in rows or in drills; 
they may be planted whole or in sets, and if the soil is 
Of the proper quality, and the after culture good, 
the crop rarely fails. Last year a farmer in Vermont, 
turned over a piece of turf land carefully, rolled it well 
and leveled, and then with a stick made holes a few 
inches in depth between every second furrow slice, into 
which a potato set was placed, and the holes filled up 
with mellow soil to the level of the field. The piece 
had no further labor put upon it, and the crop was at 
the rate of 400 bushels to the acre. Thirty-two loads 
of manure to the acre was placed on the turf before 
plowing, and turned under, and the sets were placed 
two feet apart in the rows. Where potatoes are planted 
on clean sward land, some have recommended that 
pumpkins should be planted with them, as usually a 
good crop of pumpkins may be obtained with little or 
no injury to the potato crop. 
Corn is one of the most important crops grown in 
the United States, and every thing relating to it demands 
unusual care and attention. The selection of seed, 
choice of soil, preparation of land, after culture of the 
crop, are all things that must be well looked to or a 
partial or total failure of the crop may be expected. 
While the average corn crop is not more than 35 or 40 
bushels per acre, multitudes of instances are on record 
in which more than 100 bushels have been grown, 
and a few of more than 150 bushels to the acre. Last 
year in one county in New-Hampshire, no less than 
three premiums were claimed for more than 130 bushels 
to the acre. It is idle to plant corn on land not naturally 
dry, or that has not been made so by draining. There is 
o crop grown that more delights in warm dry soil than 
maize, and there is none that will resist the effects of 
drouth longer. The soil too must be rich. A poor soil, and 
good corn, are incompatible. Corn is one of the crops to 
which manure may be applied the most advantageously, 
and if mixed with the soil there is scarcely a possibility 
of applying too much. If unfermented stable manure is 
used in the hill, too much may be injurious, as instances 
have occurred in which the vitality of the seed has been 
destroyed or materially weakened from this cause. For 
use in the hill the manure of the hog pen or yard is su¬ 
perior to any other ; and the drier the ground the great¬ 
er will be the effect of applied manures. Corn is a plant 
that requires an elevated temperature from planting un¬ 
til ripening, and seed corn will rot at temperatures in 
which peas, potatoes, and spring grains would vegetate 
well. Corn should be planted as soon as the ground is suffi¬ 
ciently warm and dry, and not before, and if it is not in 
this condition by the middle of May, a crop of the ordi¬ 
nary varieties of corn need not be expected, as in our north- 
ernjlatitudes,the time required for bringing it to perfection 
could barely be found in our summers. There are few 
plants cultivated, the goodness of which is so much de¬ 
pending on after culture as corn. Whatever may be 
the variety, the state of the ground, or the climate, corn 
will not give a great yield, or prove profitable unless 
the strictest attention is paid to this point. If allowed 
to remain smothered in weeds, and the earth about the 
plants unstirred, corn need not be expected. In all cases, 
we believe cutting up the corn by the roots to be the 
best method of harvesting; and where this crop is to 
be followed by Avheat, this course is indispensable. The 
proper time is when the ears are well glazed, and 
before the stalks have become dry. Cut up and secured 
in this way the corn is of the best quality, and the 
whole of the fodder, an important item, is saved for the 
winter. ._____ 
Jerusalem Artichoke. 
Some experiments with this common root are on re¬ 
cord, which would seem to show that, with proper ma¬ 
nagement, it might be made valuable in cultivation, 
particularly as a winter food for store hogs. Once in¬ 
troduced into a piece of light rich ground, it is not era¬ 
dicated without considerable difficulty, as all those who 
have planted it in their gardens are aware. In the kitch¬ 
en garden, the artichoke should always have a place, 
as the fresh roots in the spring, gathered and sliced thin 
and eaten with vinegar, are relished by most people ; 
and they make a very good article for pickling. If in¬ 
tended for swine, they should be planted at least two 
years before the swine are turned in to them; after 
which, the annual rooting of the swine will be all the 
cultivation or stirring of the earth that will be required. 
The smallest pieces are sure to grow, which renders 
their propagation as easy as their extirpation is diffi¬ 
cult. If the roots are allowed to remain in the ground 
too long, they grow wormy, and decay; while the roots 
of one year’s growth are smooth and fair as potato tu¬ 
bers. 
Agricultural Societies. 
Oswego County. —We noticed in our March No. the 
formation of an agricultural society in this county, and 
had intended to have published its constitution, adopted 
at a meeting in February, but have not been able to make 
room for it. We are pleased to learn that at a meeting 
since held, a very liberal Premium List was made out, 
and that efficient measures are being taken to promote 
the objects of the society, the result of which will be 
exhibited at their autumnal Fair. The following is a 
list of the officers of the society:—Col. U. G. White, of 
OsAvego, President; Arvin Rice, Esq., Hannibal, 1st 
Vice-President; Joseph Sandford, Volney, 2d do.; Ja¬ 
cob I. Fort, Oswego, Treasurer; DAvight Herrick, do., 
Secretary; Edwin W. Clarke, do., Corresponding Se¬ 
cretary ; Joel Turrill, Oswego, Orlo Steele, Scriba, Wm. 
Ingalls, Granby, Executive Committee. 
Yates County. —An agricultural society was form¬ 
ed in this county on the 14th of March, under favorable 
auspices, the constitution of Avhich Avill be found on the 
cover of this sheet. The officers are as folloAvs:—John 
Hatmaker, Milo, President; Henry Spence, Starkey; 
John Spicer, Barrington; Henry P. Sartwell, Milo ; 
Samuel Wise, of Benton; Henry Husted, Potter ; D. B. 
Lindsley, Middlesex ; Uriah Handford, Jerusalem, and 
Elisha Doubleday, Italy, Vice-Presidents. Charles Lee, 
Milo; Benj. Tuthill, Starkey ; A. F. Whittaker, Benton ; 
George Wagener, Jerusalem; James P. Robinson, Pot¬ 
ter; Jospeh McCain, Barrington; Alexander Basset, 
Middlesex; and Elisha Barker, Italy—Executive Com¬ 
mittee: D. A. Ogden, Penn-Yan, Corresponding and 
Recording Secretary: Eben Smith, Penn-Yan, Trea¬ 
surer. _ 
The District School Journal. 
We have received the first number of a paper with 
the above title, issued at Geneva, and edited by Francis 
DAvight, Esq. It is in the quarto form and published 
monthly at $1 per annum. 
NeAAr-York has laid broad and deep the foundation 
for universal education; and it remains to be seen what 
use Avill be made of the magnificent provision she has 
provided, what advances in the department of educa¬ 
tion will be accomplished, and how far the hopes and 
Avishes of the friends of instruction and learning are to 
be realized. We think the adoption of the District 
Library system, one of the most decisive improvements 
made to extend useful knoAvledge in the state, and en¬ 
grafted as it has been on the school system, it can not 
fail of the happiest results. As the means of still 
more widely diffusing a knowledge of our system ; of 
73 
awakening an interest in the great subject of educa¬ 
tion ; of bringing the best modes of teaching before the 
public, and thus correcting some of the numerous evils 
which all admit to exist we hail the appearance of this 
Journal, and if conducted with ability, which we can 
not doubt, it can not fail of rendering the most essen¬ 
tial service to the cause of public instruction. 
As this journal will contain the decisions of the Super¬ 
intendent of Common Schools, on the various questions 
which arise and are submitted to him from the districts, 
it is clear that it should be in possession of every school 
district in the state, and we think each district should 
receive a copy to be preserved by the clerk for the use 
of the district; and this might readily be done by the 
vote and at the expense of the district. All teachers, 
and all who feel an interest in the cause of education, 
should afford it an early and cordial support. It will 
contain original papers on all subjects relating to teach¬ 
ing, education, and the kindred topics, and will doubt¬ 
less be a standard work on these topics. As such we 
cordially recommend it to our readers. 
DOMESTIC ECONOMY. 
It may not be amiss to say here, as we propose, at the 
solicitation of our lady subscribers, to give a monthly 
paper on subjects embraced in the term domestic econo¬ 
my, that we are not versed in the mysteries of the kitch¬ 
en ; or Dr. Kitcheners, in the science of cookery; yet 
we do not intend to give place to any directions that 
are impracticable to the many, or which we have not 
the best assurance from our own experience, or that of 
our friends who furnish them, will fulfil all that can be 
expected of them. In most of the preparations of cook¬ 
ery for the table, there are varieties of richness, and 
while we would earnestly recommend both on the score 
of economy and health, contentment with the plainer sorts 
of fare, we shall endeavor to give such directions as Avill 
satisfy all reasonable appetites, and furnish specimens 
of both the simple and plain, and the rich and expen¬ 
sive. — 
Plain Indian Puddings—Baked. 
Scald a quart of milk, (skimmed milk will do,) and 
stir in seven table spoonfuls of sifted Indian meal, a tea 
spoonful of salt, a tea-cup full of molasses, and a great 
spoonful of ginger, or sifted cinnamon. Bake three or 
four hours. If Avhey is Avanted in the pudding, pour in 
a little cold milk after it is all mixed. This is both eco¬ 
nomical and good. 
Rich Baked Indian Pudding. 
Boil a quart of milk, and add a pint of fine Indian 
meal. Stir it well. Mix three table spoonfuls of wheat 
flour AA 7 ith a pint of milk, so as to have it free from lumps. 
Mix this Avith the Indian meal, and stir the whole well 
together. When the Avhole is moderately warm, stir in 
three eggs well beat, with three spoonfuls of sugar. 
Add two tea spoonfuls of salt, two of ground cinnamon 
or grated nutmegs, and two table spoonfuls of melted 
butter. When the pudding has baked five or six mi¬ 
nutes, stir in half a pound of raisins; and add half a pint 
of milk for them, as they will render it too dry. 
Rich Bread Pudding. 
Cut a pound loaf of good bread into thin slices. 
Spread them with butter as for eating. Lay them in a 
pudding dish—sprinkle between each layer of bread, 
seeded raisins, and citron cut in small pieces or strips. 
Beat eight eggs with four table spoonfuls of rolled su¬ 
gar, mix them with three pints of milk and half of a 
grated nutmeg. Turn the whole on the bread in the 
pan, and let it remain till the bread has taken up full 
half the milk; then bake about three-quarters of an 
hour. — 
In making boiled puddings it is essential that there 
should be water enough to keep the pudding covered, 
and that it should not be allowed to stop boiling from 
the commencement to the close. Water may be kept 
boiling in a tea kettle to pour in, as that in the pot boils 
away. An old plate at the bottom of the pot'will pre¬ 
vent the pudding from sticking, and Avhen it is done, if 
the bag is dipped in cold water, it will come out of the 
bag easier. — 
Indian Boiled Pudding. 
Make a stiff batter by stirring Indian meal into a 
quart of boiling milk or Avater. Then stir in tAvo table 
spoonfuls of flour, three of sugar, half a spoonful of 
ginger, or tAvo tea spoonfuls of cinnamon, and tAvo tea 
spoonfuls of salt. If any thing extra is required, add 
two or three eggs Avell beaten, but they can be dispens¬ 
ed Avith, and some add a little chopped suet. Such pud¬ 
dings require a long boiling. They Avill be good in three 
or four hours, but better for being boiled five or six, 
and some give a boiling of eight or nine. They require 
good sauce at eating. 
Sauce for Puddings. 
Common sauce may be thus made. Stir flour and water 
into boiling Avater, and sweeten to your taste with mo¬ 
lasses or sugar. Add a spoonful of rose water, and a 
lump of butter half the size of a hen’s egg. A glass 
of Avine added with grated nutmeg, will make it very 
good. If sauce rather better than common is required; 
take a quarter of a pound of sugar, and the same of 
butter, mould them well together with your hand, add¬ 
ing a little Avine. Mould it into a lump, and set it 
away to cool. Nutmeg must be grated over it, and it is 
fit for use. 
