118 
THE CULTIVATOR. 
TO MANUFACTURE CORN FOR EXPORTATION. 
Messrs. Editors —By your request, in favor of Mr. 
C. L. B. of Ohio, the following is at your service: 
Contrive to wet the kernel, sufficient to loosen and 
toughen the hull, either by steam or water; it may be 
sufficiently well done, by lowering it into the water in a 
basket, and raising it immediately, letting it drain half 
an hour or more, but a large business could not be done 
to advantage in this way. I am inclined to think that 
steam for this part of the operation, can be used to the 
best advantage. After which, is required, a pair of good 
burr millstones, very nicely hung on a stiff horn, if ex¬ 
clusively for this purpose, but common loose hangings 
will do, if the stones are well trimmed and balanced; by 
these the corn is to be cracked and hulled, by running it 
through as coarse as possible and have every kernel bro¬ 
ken; from which it is passed through a wire bolt, calcu¬ 
lated to separate three or four grades of meal, the coars¬ 
est of which, is from thence passed through a machine 
similar to a bolt, made wholly of iron, and in the place 
of cloth, sheet iron is used. At the lower end is an arch 
for fire, the flue passing the whole length under, and 
leading to a chimney at or near the upper end. There 
should also be a perpendicular flue, continued from the 
higher end of the cylinder, to create a draft of air through 
it, which will very much facilitate the departure of the 
dampness. From this it passes through a machine simi¬ 
lar to a common smut mill, which separates all the hulls 
left by the bolt, and the soft parts that adhered by the 
dampness, when it is ready for market, and will keep any 
length of time, as well as rice. 
In this process the corn requires but little drying, none 
in fact, if it be dry enough to grind well to begin with, 
and not wet too much in the operation. The chit and all 
the soft part being separated from that intended for mar¬ 
ket, leaves it perfectly safe from the injury complained 
of in its natural state, the chit being the only partin fault, 
when the heating process takes place. 
I have prepared corn in this way for my own use, and 
find it a great improvement, aside from the convenience 
of keeping, from the quality of the food prepared from 
it, which may be used in various shapes. The coarse 
part may be used whole in place of rice, for puddings, 
&c., or it may be ground as fine as flour, and used for 
similar purposes. In the hands of an ingenious cook, I 
consider it one of the greatest luxuries among our arti¬ 
cles of’food; for cakes and puddings, if managed right, 
there can nothing surpass it. 
There is no waste in this process; although the west¬ 
ern corn may be too soft to yield a large proportion for 
market, yet what is left is as good to feed, as it would be 
with the other. 
A building for this purpose, should be very high, to 
economise machinery for conveying from one machine 
to the other, that the process may not be laborious. I 
am now erecting a building, seventy feet high on the 
lower side, and about forty-six feet above the surface of 
the mill pond, which I intend for an apparatus of this 
kind, in connection with a grist mill. I did intend to 
take out a patent for the operation, but have made up my 
mind, if it will benefit our common country, by enabling 
our western friends to export their surplus corn, almost 
the only limits to which, would be the demand for it, not 
to take advantage of a law, that is a curse to our country 
in the way it is administered. 
As regards the casks for putting up the manufactured 
corn, it requires nothing different from those for rice or 
pearled barley; it may be transported in barrels, boxes, 
or bags, with the same care and convenience required by 
rice or flour. I think your correspondent of Ohio, will 
find the cheapest casks or conveyance that will be suffi¬ 
ciently safe, to be the best, without regard to the ultimate 
purpose for which they may be designed; as nine pur¬ 
chasers out of ten, would prefer it in its cheapest shape, 
and the tenth would probably let the empty casks go to 
decay, whether they are "worth anything or not. 
Yours respectfully, D. S. Howard. 
Lyons dale, N. Y. April 5, 1842. 
COBBLE STONE HOUSES. 
Messrs. Editors —In 1835, I built me a house of cob¬ 
ble stone, of the following description: front 45 by 23 
feet, 2 stories, forming an L in rear of 65 by 23 feet, sin¬ 
gle story, for kitchen, wash room and wood shed. My 
plan for thickness of wall was, the cellar wall 20 inches 
thick to first floor, drop off 2 inches to second floor, then 
drop off 2 inches and extend out to top. Sort your 
stone so as to have the outside courses 3 or 4 inches, with 
straight lines for cement. Take the coarsest of sand for the 
stone, and a fine sand for brick. I used the common 
stone lime, one bushel of lime to seven of sand for stone; 
and the same kind of lime, one bushel to two of sand, for 
brick. I furnished all materials on the ground, and paid 
my mason $3.75 per 100 feet. He furnished his own ten¬ 
ders and made his own mortar: built his own scaffolds, 
and tended themselves. I boarded them. I think I have 
as good a house as can be made of the same materials. 
There is not a crack in the walls that you can stick a pin 
in as yet; the stone I do not consider any expense, as it 
frees the land of them; there is no painting to be done 
to it, as is required to brick or wood; it makes the strong¬ 
est of wall, and I think the neatest and cheapest building 
that can be built. You may calculate the expense of a 
building at so much a perch, according to the size you 
wish to build. I did not keep an exact account of my 
building, as the stone, sand, and lime, were brought at 
leisure spells. P. p, Bonesteel. 
Victor, Ont. Co. N. Y., March, 1842. 
RAISING INDIAN CORN FOR FODDER. 
In compliance with a request in the Cultivator, for 
some experienced farmer to give information on sowing 
corn broadcast, for soiling cattle or horses, I submit the 
following remarks, which are based upon three years 
experience in that mode of feeding. This spring I have 
sowed my fourth crop for this purpose. My mode of 
feeding is to sow one acre the first of fifth month, one 
acre the first of sixth month, and one acre the first of 
seventh month, more or less, according to the number to 
be fed. Three acres as above, will feed about 20 head, 
if on good land, and sown two and a half bushels to the 
acre of small grained corn, which is to be preferred to 
larger. The stalk being slender, is eaten by the cattle, 
and nothing wasted. I have generally had from about 
60 to 70 tons of green food to the acre, and think it de¬ 
cidedly better than grass, for either beef or milk. 
Having made a few experiments on my regular corn 
crop, this spring, it may not be amiss to communicate 
the results to the farming community. My object was to 
exterminate the cut worms and ants, to effect which, I 
tried the application of salt, by scattering it over my 
hills. The ants disappeared immediately. I have only 
tried it on a few rows, but it has done so well, I think 
I shall go over more. Some of my neighbors encour¬ 
aged by my success, are also trying it. When the experi¬ 
ment is fully tested, we may give more satisfactory in¬ 
formation. 
I have allotted a part of my corn ground for raising 
corn to manufacture sugar from next fall, and should be 
glad if some one already experienced in the process, 
would communicate it through the columns of the Culti¬ 
vator. David Miller. 
Luzerne township, Fayette co. Pa., 1842. 
MANAGEMENT OF FOWLS. 
Messrs. Editors—I have managed thirteen hens the 
past season, according to the directions given in the Cul¬ 
tivator, and I am happy to state that I have more than re¬ 
alized my expectations. Although I have no conven- 
ince but a common barn to keep them in, I think they lay 
quite as well when rightly attended, as they would in a 
hen house. I have tried several kinds of grain, and am 
satisfied that corn is the best. I have read in some paper, 
that hog’s lard, mixed with meal, (say a piece as large as 
a walnut,) is a good article to induce hens to lay. I have 
tried it, and proved it to be so. My hens are of the Po¬ 
land breed. They have layed from the middle of Janua¬ 
ry to the 9th of April, 476 eggs, and continue to lay at 
the same rate. 
Hen Coop _(Fig. 00.) 
The above cut is a coop of my invention, which I 
think is very convenient. It may be made of inch boards, 
long enough to admit of any number of fowls. A, A, 
slats to be raised for admitting the hens—B, B, doors to 
be shut at night, to prevent the intrusion of any kind of 
vermin—C, button for fastening the doors. 
A few words in regard to the benefits arising from ta¬ 
king the Cultivator. Four years ago, our orchard con¬ 
sisted of wild trees, bearing very sour and crabbed fruit; 
now we have eighty thrifty trees, grafted to the most ex¬ 
cellent kinds. Now, Messrs. Editors, do you think these 
eighty trees could be purchased for the three or four dol¬ 
lars paid for your valuable paper? 
And to close, I would advise all young persons, if they 
feel any interest in the welfare of their country, to read 
some agricultural paper; and to study it as they would 
their school books, that they maybe prepared to be good 
farmers when grown up. Yours, &c. 
Lawrence Smith. 
Middlcfield, Mass., April 9, 1842. 
TO DESTROY THE CANADA THISTLE. 
Friends Gaylord & Tucker —I have resided for 
many years past on land that was infested with Canada 
thistles; it was my practice to sow my corn hills to spring 
rye, and I found by experience that the earlier I got my 
crop in, in the spring, the heavier it was; and my farm 
being of a sandy soil, I was enabled to plow early in 
the spring, so that I was in the practice of sowing by the 
middle of the 4th month, (April:) consequently my land 
was plowed frequently before the frost was all out of 
the ground. The effect of this mode of cultivation, was 
an almost entire extermination of the thistle. One piece 
of two acres or more, where the thistles were very thick, 
I plowed the forepart of the 4th month, (April,) and 
sowed it to rye as usual, about the middle of the month; 
the result was a heavy crop of rye, and a complete ex¬ 
termination of the thistle, there being but two stools 
found while harvesting the crop. I have therefore come 
to this conclusion, that early in the spring before vege¬ 
tation starts, the root is hollow, and plowing at that 
time severs them, and leaves the roots exposed to the 
leaching of the earth, and whenever water penetrates the 
roots, death ensues. Ab’m Merritt. 
Stillwater, N. Y., 1842. 
Domestic (Exonomjt. 
LADY CONTRIBUTORS. 
Messrs Editors —Your paper is devoted to the farm¬ 
er, and every thing that relates to his interest or benefit; 
why then may we not consider it as devoted to his wife 
and his daughters? They are intimately connected with 
him; they have the management of his household affairs, 
and they are the ones to whom we should go for lessons in 
domestic thrift and economy. I can see no good reason why 
there should not be as many lady contributors to a farm¬ 
er’s paper as to any other; the volume of nature is open 
before them, and experience proves they are skilful and 
tasteful observers, and they have here as wide a field for 
their genius as men. To them belong the garden, the 
flowers, and fruit, and in particular, every department 
of household industry and economy. I was very much 
pleased at seeing the Farmer’s Breakfast, in the Cultiva¬ 
tor, by A Farmer’s Wife. Pray encourage your fair cor¬ 
respondents in the use of their pens. 
A Young Farmer. 
While we would express the pleasure we have felt in 
the reception of so many valuable papers from our fair 
correspondents, we would repeat the wish of our corres¬ 
pondent above, (who dates from the Mississippi valley,) 
that we may be more frequently favored by contributions 
from their pens. It is unnecessary for us to assure them, 
on behalf of ourselves and readers, that they are always 
most welcome. 
MAKING BUTTER. 
Mr. Were of London, who has been for more than 
thirty years engaged in the butter trade of that city, has 
furnished a paper to the New Farmer’s Journal, on the 
best methods of preparing and keeping butter, from 
which we extract the following: 
“ Solidity and firmness, is, I think, of more consequence 
than is generally allowed; the nearer butter can be made 
of the consistency of wax, the longer will it retain its 
flavor. *. » To accomplish this object, I re¬ 
commend salting the cream, by putting in rather more 
fine table salt than is used when applied after churning, 
because a part will be left with the buttermilk; or in¬ 
stead of salt, use strong clear brine to mix with the 
cream or butter. * * * Brine is preferable 
to salt, as the butter is smoother and better flavored. If 
salt be used, it may be in the proportion of half an ounce 
of fine dry table salt, mixed with two drachms of salt¬ 
petre, and two drachms of sugar, both made fine, to eve¬ 
ry pound of butter. If the butter be made into lumps for 
the market, I should recommend that each lump be wrap¬ 
ped round with a piece of calico, soaked in brine made 
from fine dry salt, that will carry an egg; for if the brine is 
weak, it will be injurious. If the butter is put into a 
firkin, the cask should be made of white oak, ash, syca¬ 
more, or beech, well seasoned by scalding out several 
times with hot brine, made from pure and clean salt. If 
very choice butter, I would recommend a salt cloth 
around the butter, also on the top and bottom; the cloth 
to be kept in its place by a hoop, which can be removed 
as the cask fills.” Mr. Were deprecates the use of the 
hand in making butter, and recommends the use of wood¬ 
en pats, not unlike our farmer’s wive’s butter ladles, for 
beating out the buttermilk or packing in casks. “ These 
pats must be always (except when in the hand for use , 
kept in a tub of cold fresh water, which will prevent tne 
adhering of the butter, and keep them cool.” 
SCOTCH DRINK. 
Messrs. Editors —Judge Buel says in the 2d vol. of 
the Cultivator, of « Harvest Drinks”—“ A Scotchman not 
liking our Yankee drinks, begged a little oat meal, that 
he might just make a wee bit o’ Scocth drink. He was 
indulged, and by degrees our Yankees, Irish, and Eng¬ 
lish, for we happen to have all these about us, became so 
partial to Scotch drink, that it was adopted as the field 
drink by general acclamation. It is cooling, strengthen¬ 
ing and allays thirst; it is truly, victuals and drink.” I 
invite my brother farmers to try it. “ To make this 
Scotch drink, denominated crowdy, put a tea cup full of 
oat meal into two gallons of water, and stir well before 
drinking.” L. Durand. 
Derby, Ct. May, 1842. 
CURE FOR W T ORMS IN CHILDREN 
A writer in the Farmer’s Register, who being a slave 
holder has a large family under his care, says that for 
nearly 30 years he has found the following preparation a 
certain cure for worms. “ Take the fat of old bacon, 
sliced and fried in a pan until the essence is all out of it, 
take out the rind first, then put in as much worm seed 
(vulgarly called Jerusalem Oak,) as is necessary, as much 
sugar or molasses as will make it palatable, and give it 
three mornings in succession. The children will eat it 
freely—some you will have to restrain from eating too 
much. Incredible as it may appear, I have known as 
many as one hundred and twenty or thirty large worms 
come from a child three or four years old. I usually give 
the medicine spring and fall.” 
TO STOP THE EFFUSION OF BLOOD. 
“ A Subscriber,” near Frederick, Md., gives the fol¬ 
lowing from Ewell’s Medical Companion, as a powerful 
styptic. “Cranesbill, (Geranium maculatum,) called by 
some crow-foot geranium. It grows from six inches to 
