A CONSOLSDATIOH OF BUEL’S CULTIVATOR AND THE GENESEE FARMER. 
ALBANY, N. Y. JULY, 1841. 
Cull. Vol. VIII.—No. 7. 
l a Msta s Kre - lemiry 1 ' r ""''aagjMaakigqiLafcAgaMgag^ 
PUBLISHED MONTHLY. 
GAYLORD & TUCKER, EDITORS. 
JESSE BUEL & CO. PROPRIETORS. 
One Dollar per annum—Six Copies for $5. 
(payable always in advance.) 
20 per cent commission on 25 or more subscribers, and 
25 per cent commission on 100 or more. 
Subscriptions to commence with a volume; and the money 
to be sent free of postage. 
“ TO IMPROVE THE SOIL AND THE MIND.” 
Mr. Coleman’s Address before the Am. Institute. 
We have received from the respected author a copy 
of the above named Address, delivered before the 
American Institute in New-York, April 14, 1841, and 
have read it with a pleasure which the information con¬ 
veyed, the g.reat truths advanced, and the eloquence 
with which they are enforced, are well calculated to 
excite. The subject assigned Mr. C. was American 
Agriculture, a broad field, and in passing over which, 
with all his skill in selection, he could only touch the 
most prominent points within the limits of an ordinary 
address. The introductory remarks are truly beautiful, 
as illustrating the manner in which the most trifling 
contributions constitute the most magnificent and dura¬ 
ble structures, and by inference, the steps by which 
agriculture has reached its present elevated position. 
His comparison of the relative value of commerce and 
agriculture is most just, and he gives, from McQueen’s 
Statistics of Britain, the fact that the manure annually 
used in that kingdom is of more value than the whole 
amount of its foreign trade. His argument that govern¬ 
ment is bound to protect and promote agriculture as 
the surest means of promoting and securing the happi¬ 
ness of a nation, the great object for which all govern¬ 
ments are instituted, will not be easily answered. The 
remarks respecting the efforts made to improve our 
agriculture, in importing stock, writings on agriculture, 
agricultural periodicals, &c. contain much useful infor¬ 
mation respecting the men who have been foremost in 
some of these enterprises. But if we were called upon 
to name any part of the address distinguished above the 
rest for its truth, and fidelity, and justness of applica¬ 
tion, it would be that part in which he describes the 
effects of our inflated currency, our mad speculations, 
and the injurious effects such things must have on the 
industry and morals of a country ; and we hope with 
him, that “ when a few more of the light-fingered gen¬ 
try of Europe, who have sped their way to our shores, 
and others of the same class among ourselves, who 
through greater modesty commit their robberies on the 
industrious classes under at least the cover of legal 
forms, not less robbery however for being thus pro- 
tected, find their proper level, labor, honest useful la¬ 
bor, whether of body or mind, will come to be duly 
honored.”___ 
A. B. Allen in Europe. 
In the list of passengers on board the Packet Ship 
Mediator, Capt. Chadwick, that sailed on the 1st of 
June, for London, maybe found the name of our friend 
A. B. Allen, Esq. of Buffalo, well known to our readers 
and the farmers of this country, as one of the most in¬ 
telligent and enterprising of our agriculturists. Mr. 
Allen goes out to England for the purpose of making 
himself more particularly acquainted with its agricul¬ 
ture, and of procuring improved stock of different kinds, 
and from his great practical knowledge, correct taste, 
and unquestioned skill as a breeder, and his known 
determination to purchase none but the best, without 
regard to price, our farmers may expect something 
very choice upon his arrival, which he informs us will 
be early in September next. 
We were much gratified in learning the intention of 
Mr. A. to visit England. Too many of those who go 
out from this country are indifferent to the interests of 
agriculture, incompetent observers, and some with the 
very best intentions, not having the desired practical 
knowledge on such matters, are very liable to err or 
7 
he deceived. Mr. Allen in these respects, as a repre¬ 
sentative of American agriculturists, is one of which 
we may he certain he will do honor to our farmers, and 
ensure respect. The concluding number of his ‘ Let¬ 
ters from the West,’ papers which have been read with 
much interest, will be found in the present no. of 
the Cultivator. It will be found most interesting to the 
cattle breeder, being an account of a visit to some of 
the largest and best herds of Short Horns in Ohio, and 
embracing also the Pork Statistics of Cincinnati. 
We have been often asked the prices of animals 
abroad, and the expense of bringing them home, but 
could not reply as fully and satisfactorily as we could 
under the circumstances have wished ; we shall beg 
to refer all such inquirers to Mr. Allen on his return, 
who will then be able to more definitely answer them. 
Mr. Allen has been so kind as to favor us with his ad¬ 
dress in England, and we shall take pleasure in for¬ 
warding to him such communications on these subjects, 
as our friends may please to send us, and that shall 
reach this city, post paid, by the 25th July inst. If 
Mr. Allen’s time will permit, we shall expect com¬ 
munications from him while abroad, on matters in¬ 
teresting to the farmer. 
Butter. 
The summer is the best time for the makers or the 
purchasers of butter to lay in their stock for the year. 
It is the best time, because it is usually the cheapest, 
because it is the sweetest and richest, and because, if 
put down sweet and in good condition, it will remain 
g.ood through the season. It is useless to deny that 
there is a vast deal of wretched butter consumed in 
this country, when it would be quite as easy, and more 
for the profit of the makers, to produce a superior ar¬ 
ticle. We have good pastures, good cows, and there 
can be no good reason given why good butter should 
not be the result. In the first place, every thing con¬ 
nected with the making of butter should be perfectly 
sweet and clean. No smoke, dust, or disagreeable 
smells should ever exist in the milk-house or dairy. 
Every thing of this kind has its effect on the cream, and 
leaves its taint on the butter. The milk should be 
skimmed, and the cream churned, at the proper time 
and the proper temperature. The buttermilk should 
be promptly separated ; and in salting, none but salt 
of the finest, purest kind is admissible. Next to leav¬ 
ing milk in the butter to putrefy, the use of bad salt has 
the most influence in making this article worthless. 
Many recommend washing butter in clear cold water 
to free it from the milk, and this mode is practiced in 
some of the best butter districts of Europe or the Uni¬ 
ted States. If the milk is thoroughly separated, how¬ 
ever, the particular method is of very little consequence; 
and perhaps a machine for working the buttermilk out, 
such as has been figured in the Cultivator, or some si¬ 
milar contrivance, will be found as effectual as any 
thing. But butter, if made ever so perfectly, will not 
keep well unless it is also packed well. Total exclu¬ 
sion from the air seems necessary, and when this is 
combined with a low temperature, butter can be kept 
an indefinite period of lime. It is the adventitious cir¬ 
cumstances only that make poor butter, for as it is a 
pure animal oil, if freed from those things that have a 
tendency to spoil it, it would keep as long and with as 
little trouble as tallow or lard. It is the difficulty of 
freeing butter from the substances connected with it, 
that have a constant tendency to putrefaction, that ren¬ 
ders the packing of butter of so much consequence to 
its preservation. Stone jars we have found superior 
to any thing else for packing butter. They are sweet, 
cool, impervious to air, and from their shape leave but 
a small surface to be exposed, or covered with brine. 
The butter, xvhether packed in jars or firkins, must be 
beat solid, and the vessel, whatever it may be, should 
be filled at once. The difficulty attending firkins, is, 
that all wood contains more or less acid, and this, de¬ 
composing the salt, imparts an unpleasant taste and 
flavor to the butter in the cask. This is partty remedied 
by filling the firkins with strong brine, and allowing 
them to stand a few days before using, hut the cause is 
never entirely removed. Experiments made in Scot¬ 
land proved that the wood of the linden or basswood 
contained the least acid, and this is supported by the 
fact that in the Tyrolese salt-works, where water is 
brought to the point of saturation by percolating through 
bundles of twigs, or faggots, those of the basswood are 
always preferred to any other. In this country, firkins 
of heart-ash are preferred, and perhaps are as good as 
any that can be used. We have known a firkin of but- 
Cult, & Far, Vol, II,—No, 7. 
ter properly headed, thrown into a well where the wa¬ 
ter was of the temperature of about 50° to 55°, and 
when taken out, after a submersion of a year, was 
as sweet as wffien put in. Perhaps, where circum¬ 
stances admit, butter might be advantageously kept in 
this way in vats filled with running spring water of the 
proper temperature. Jars or firkins when filled with 
butter, should have some pure strong brine poured 
on the top of the butter, and kept there for the pur¬ 
pose of excluding the air until the article is wanted 
for use. Instead of the brine some use salt, and 
others prefer a linen cloth saturated in brine, for 
this purpose. But whatever is used, the top of the jar 
or firkin should he carefully covered with a board, or 
what is much better, a clean flat stone. They should 
stand on flat stones, in a cool place in the cellar, and 
may be occasionally looked to, to see that the surface 
is properly secured, and the air excluded. 
Inoculation. 
Where young plantations of fruit trees are cultiva¬ 
ted, it is very desirable that there should be a certainty 
as to the fruit the trees will produce when planted in the 
fruit garden or orchard, a certainty rarely attainable, 
wffien trees are grown to maturity from the seed. The 
peach, apple, &c. do not often, from seeds, give the same 
fruit as the original tree ; hence grafting or inoculation 
is resorted to, that no mistake may exist. The philos¬ 
ophy of budding or inoculation is very plain. While 
the layer of new wood for the season is forming, and 
afier the descending juices have become thickened, the 
bark readily cleaves from the tree. If, at this time, a 
bud be carefully cut from the branch of another tree 
of the same species or family, and inserted in an inci¬ 
sion made in the bark of the one it is wished to inocu¬ 
late, it will adhere, become a part of the tree, and if 
that is headed down, the hud will, in its growth, be¬ 
come the main stem or the tree itself. In this way the 
orchardistis able to he certain that he is cultivating the 
fruit he wishes, and the nurseryman that he is vending 
such trees as are required by his customers. 
Apples, peaches, pears, plums, quinces, and cher¬ 
ries, may be inoculated with success, if the operation is 
performed at the proper time, that is when the bark 
cleaves from the tree easily, and the juices have be¬ 
come of proper thickness. This time varies wi'h the 
different varieties of fruit trees, and the best time can 
be ascertained most certainly by experiments on the 
trees themselves. The months of July and August are 
the best, and it will he found that nearly all fruit trees 
may be inoculated in the course of July. With bud¬ 
ding, as with grafting, the nursery is the best place, 
and when pears are budded in quince, thorn, or apple 
stocks, they will be found to succeed better as fruit 
bearing trees, when put in as near the ground as possi¬ 
ble. The bud to be inserted must be taken from the 
last year’s growth of the tree, carefully separated from 
the wood so as not to injure the bud in the least, and 
inserted in a split of the bark in the stock in such a 
manner as to fit close in every part, and he weli secur¬ 
ed with strips of bass matting, woolen yarn, or other 
substances that will exclude the air, and confine the 
hark. Budding is so easy a process, and its results so 
certain, that while there is so much room for the im¬ 
provement of our fruits, farmers should make them¬ 
selves acquainted with the practice, and either by graft¬ 
ing or inoculation, do away the reproach so often well 
merited, of choosing rather to beg choice fruits of their 
neighbors, than to take the little pains necessary to 
provide such fruits for themselves. 
W ool. 
We have received from our correspondent, L. A. 
Morrell, Esq. of Tompkins co., samples of the wool 
grown by him the past season, and can say that the 
greater part of the specimens are equal in quality to 
any that has ever fallen under our notice. The sheep 
from which the samples were taken are full blood Sax¬ 
ony, and the beautiful appearance and silky fineness of 
the wool, warrants the commendation and prices he 
has received from those first rate judges of that sta¬ 
ple of our country, the Messrs. Lawrence, of Boston. 
Mr. Morrell’s skill in the management of his large 
flocks (nearly 2000 in number) is best shown by the 
small losses to which he is annually subjected, when 
compared with many others. 
Colored Cheese. —Considerable complaint has been made in 
England as to the effect of colored cheese, and it is strenuous- 
ly maintained by competent judges that the use of Annatto 
which is the principal coloring material, mini; have a perni¬ 
cious effect. The matter is likely to be fully investigated. 
