136 
THE CULTIVATOR. 
pipe of port wine that his cow would not do so on the 
following week, and the latter won the bet, as she made 
only twenty and a half pounds. I more than once partook 
of the port wine at the table of the winner. 
The next object to be attended to in the dairy farm, is 
to provide a proper change of pasture; for if cows re¬ 
main too long in one field, they will fall off both in 
quantity and in the richness of milk. Any one who will 
attend to cows when feeding, will observe that after 
roaming over a field for a few days, how choice they 
will become, and how they will wander about to obtain 
a bite of fresh grass; as the farmers say, they will blow 
over it. Let them again be observed when they are 
placed in a fresh field, how eagerly they feed, how soon 
they fill themselves and lie down to chew the cud. A 
dairy farm should be so divided as to afford a fresh field 
of grass at least once a week, giving time for fresh grass 
to grow in the first fed field by the time the cows have 
to return to it. Some few farmers mow the grass and 
feed them in yards, as they consider it more economical. 
The next thing for the owner to attend to is the milk¬ 
ing of the cows. Every drop of milk should be drained 
from the udder at each milking, for two reasons, that 
the last pint taken from the cow will make more butter 
than the first quart, and that the cows will afterwards 
fail to give just as much milk as is left in the udder. 
We now come to the making of the cheese. The ren¬ 
net used for curdling the milk should be of uniform 
strength, and the same quantity uniformly used for the 
same quantity of milk, enough to turn the milk to a firm 
curd and no more; for if too much be used the flavor of 
the cheese will be injured. The breaking of the curd is 
considered an important item in cheese making. Many 
old dairy farmers make their dairy maids use tin slices 
for breaking the curd, having discovered that breaking 
with the hand forces out too much of the cream. To 
keep all the cream in the curd is a grand desideratum in 
making rich cheese. When the curd is placed in the 
vat, and covered with the cloth, the pressure given 
should be light at first, and screwed down as the curd 
hardens. If too much pressure be given at first, the 
cream will be forced out of the curd, and the maker have 
a poor cheese. The cheese whey in England is set in 
pans to raise a cream for making whey butter, and those 
who make much good whey butter will make poor 
cheese, proving that the cream which should be in the 
cheese has been forced by mismanagement into the 
whey. After the cream has been taken from the whey, 
the remainder is given to the hogs. I have said nothing 
relative to the temperature of the milk when the rennet 
is added to it, as I never knew a farmer who used a 
thermometer. Cheese are always made in the warm 
season of the year, and the only rule I ever noticed to 
be observed, was to strain the milk when brought in, 
and add the rennet immediately. 
When the cheese are made, they are placed on shelves 
in a cheese room. The cheese are turned every day and 
wiped with a dry linen cloth. The room should be so 
secured, that no vermin can make their way into it. 
They have a wired window at the north end of the room 
to keep it cool. 
Wm. Partridge. 
New-York, July 16th, 1842. 
RECIPES. 
Washington Cake. —This cake derives its name 
from the fact that it was a great favorite at the table of 
General Washington; the last two years of his life, it 
always formed one of the delicacies of his breakfast ta¬ 
ble, and is considered one of the standing dishes at a 
Virginian dejeune. 
Recipe for Making. —Take two lbs of flour, one 
quart of milk, with an ounce of butter heated together, 
put the milk and butter into the flour when it is about 
luke warm, add a penny’s worth of yeast, 3 eggs and a tea 
spoonful of salt, place it in pans over night, and bake it 
in the morning, in a quick oven for three quarters of an 
hour. S. 
Recipe for American Plum Pudding —Take one 
quart and a pint of whortle berries, wash them and let 
them drain through a sieve; to this put a pint and a 
half of molasses, dissolve a tea spoon full of pearl ash 
in warm water and stir it in the molasses until it foams, 
then stir in flour enough till it becomes the consistence of 
pound cake before it is baked, add spice to your taste. 
Tie the batter in a bag, and let it boil 3 hours—serve it 
up with sauce to your liking. S. 
Another— Take two-thirds teacup of butter, four cups 
of flour, five eggs, half table spoon of saleratus, half cup 
of sugar, and 3 cups of sour milk. Rub the butter and 
flour together; add the fruit after the other ingredients 
are well mixed. Bake one and a half hours. Serve with 
sweet sauce. The quantity of fruit from half pint to a pint. 
To preserve Currants.— Gather currants when 
green, separate them from the stems, and put them in 
bottles, which cork closely, and place in a cool part of 
the cellar. Currants may be kept fresh and green in 
this manner 10 months or more, and will make excellent 
pies in the winter and spring. A. 
Cure for the Sting of Wasps, &c. —Take a leaf 
or two of the broad leaved plantin, (plantago major,) 
and bruise it, by rubbing it on the part stung, and in ten 
minutes rubbing all pain will cease. A. . 
TO RESTORE RANCID BUTTER TO ITS ORIGINAL SWEET¬ 
NESS. —Churn the butter with fresh sweet milk, in the 
proportion of 3 lbs. butter to half a gallon milk; it is 
said that this simple process will restore rancid butter to 
nearly its former sweetness. A. 
tUtmuarg Department. 
FOOT ROT IN SHEEP. 
Messrs. Gaylord & Tucker— In the February No. 
of the Cultivator, your correspondent, Mr. S. W. Jewett 
of Middlebury, Vt., informs us of the effect of blue vitriol 
in preserving timber, tested by keeping vitriol water in 
a trough for sheep to pass through, that were affected 
with the foot rot. Will he inform us whether it effected 
the cure, and if so, the length of time necessary to do it, 
and how frequently it was necessary for them to pass 
through the vitriol water, and in fact, all that is neces¬ 
sary to be done to make it effectual. And if any of our 
brother farmers have found out a way to cure it, so that 
they will stay cured, they will confer a favor on me, and 
probably on some others among the numerous readers 
of the Cultivator. It is a disease I have been dreadfully 
annoyed with, for a few years past. 
Delphi, Feb. 5, 1842. Richard Taylor. 
“ A Dairyman Farmer,” at Trenton, Oneida county, 
gives us a detailed account of several severe cases 
of foot rot in sheep, successfully treated by him last 
season. The disease had progressed so far before he 
was aware of its existence, that the feet were filled 
with insects, and the animals entirely helpless. With 
a pointed knife he picked out as many of the larvae as 
he could, and then by pouring in spirits of turpentine, 
soon cleared out the remainder. The holes in the feet 
and between the hoofs were then filled with pledgets of 
tow and tar, and around the whole foot was wrapped a 
strong tow cloth secured above the fetter lock joint. 
From attention to the manner in which the disease oc¬ 
curs, it appeared that the openings always existing be¬ 
tween the claws for the discharge of matter, had by 
some means become obstructed in the first place; suppu¬ 
ration, and the discharge of an offensive matter that at¬ 
tracts the flies, follows, and the larvae by their presence 
increase the evil rapidly, and soon destroy the animal, 
if not removed. 
CURE FOR THE SCRATCHES. 
Take about two quarts of blood from the neck vein of 
the horse, wash the feet affected with strong soap suds till 
perfectly clean; let them dry; then, having dissolved 
one-fourth of an ounce of corrosive sublimate in about 
one pint of strong spirituous liquor, pour about one table 
spoonful on each affected part. Two or three applica¬ 
tions, after once bleeding, will effect a cure. I have of¬ 
ten tried it and have never failed. W. F. C. 
Snow Creek, N. C., Dec. 1841. 
CURE FOR JOINT OR SINEW WATER. 
Burn a cork to a coal—pulverize it well, and put the 
dust into the wound. I have made use of this remedy 
frequently, and have never known it fail. Try it when 
needed. Jabez S. Smith. 
CURIOUS EFFECT OF NITRATE OF SODA. 
In a late number of Lindley’s Chronicle we find a com¬ 
munication from a “ Farmer,” in which he states that 
about four weeks before the time of writing, he ap¬ 
plied upon two acres of grass land, 1 cwt. of nitrate of 
soda to each acre, and upon one acre 20 bushels of bone 
dust; that he has since kept cattle in the enclosure, and 
has lately found that the milk from cows fed in it will 
not keep through the day, the cream curdling as though 
acid had been added to it. He inquires whether this ef¬ 
fect can be caused by the acid in the nitrate of soda be¬ 
coming decomposed after being eaten by the cattle; and 
if it could arise from this cause, whether in adding sul¬ 
phuric acid to manure to fix ammonia, it would not be 
necessary to keep it out of the reach of cows. Heavy 
rains followed the application of the nitrate. 
Professor Lindley doubts whether the nitrate had any 
thing to do with the milk curdling. We think if the 
vessels in which the milk was set, had been daily tho¬ 
roughly scalded and cleansed, no such curdling would 
have occurred. In former times, women, not over neat, 
suffered from having their milk curdle, but they were 
in the habit of charging it upon witchcraft; a cause 
about as probable as the one supposed by “ Farmer.” 
Salt and Plaster in Michigan. —The inhabitants 
of Grand River Valley, and indeed that state generally, 
have reasons for self-gratulation in the discovery of 
abundant supplies of both salt and gypsum in that part 
of the state. The salt is made from water of good qua¬ 
lity, obtained after several months’ boring, at the Grand 
Rapids, by direction of the Hon. L. Lyon, and the salt is 
of fine grain and purity of crystal. We have seen some 
specimens of the Michigan plaster, and judging from 
these samples, there can be no doubt of its value, or the 
great influence it is destined to exert on the agriculture 
of a part of our country, the soil of which in the main, 
is of that kind most benefited by its use. Coal, iron, 
salt and plaster are now numbered among the products 
of Michigan. 
SITUATION WANTED. 
A SITUATION WANTED, by a young man lately from Scot¬ 
land, who has been regularly bred to agriculture in all its' 
branches, and understands the rearing and feeding of live stock, 
as is practiced in one of the best cultivated counties in Scot¬ 
land, and can produce unquestionable certificates as to his abili¬ 
ties and moral character. He would be willing to make him¬ 
self generally useful upon a farm. Address J. R. office of the 
Cultivator, post paid. July 28, 1842. 
NOTICES TO CORRESPONDENTS, &c. 
Communications have been received during the month of July, 
from A Dairyman Farmer, G. B. Croft, N. Reed, S. Blydenburgh, 
H. W. S. C., Quercus, P., An Onon. Farmer, J. Laidley, R. Sin¬ 
clair, Alex. Ross, John Beach, G. P., Joseph Henry, J. H , H. A 
Pitts, A Reader, L. A. Morrell, T. C. Peters, M. L. Colton, S 
Holden, J. J. Thomas, Agriculturist, E. Cornell, A Young Farm¬ 
er, Wm. Partridge, Magnolia, W. H. Sotham, S. W. Jewett, T. 
W. Bray, Norman’s Kill, L.D. Clift, A Farmer, Commentator, 
G. B. Smith, T. Fountain, H. A. P., Franklin Co., C. Merriwe- 
ther, R. S. Hardwick, A. Staten Islander, D. Y. Mitchell, K. 
North, Jr., S. Hitchcock. 
Received from Wiley & Putnam, booksellers, New-York, Parts 
I and II, of Brande’s “ Dictionary of Science, Literature and 
Art.”—From the author, Philadelphia, “The Farmer’s Land 
Measurer,” by James Peddek, editor of the Farmer’s Cabinet— 
also “The Yellow Shoe strings,” by the same gentleman. 
[These works were received ten weeks after the date of the note 
accompanying them.]—From Prof. Henry, Princeton College, 
two Reports on the “ Diseases of Wheat,” and on the “ Specific 
Identity of the Fungi producing Rust and Mildew,” by the Rev. 
J. S. Henslow, Professor of Botany in the University of Cam¬ 
bridge, England.—From R. D. Owen, Esq. New Harmony, Ind. 
portrait of Berkshire sow Delilah.—From A. J. Wynboop, Esq. 
the Constitution and By-Laws of the Chemung Co. Ag. Society. 
From The Spectator, Washington City, “Memorial of Joshua 
Leavitt,” on the subject of the revision of the Tariff, a pamph¬ 
let of 160 pages.—From the Editors, the numbers of “ The New 
Farmer’s Journal,” for June. 
0"We give this month, “ A. B. A.’s” reply to Dr. Martin, 
which must close the controversy in our columns. We shall 
next month publish “ An Onondaga Farmer’s reply to Mr. Bick- 
ett, which must also close that controversy. 
CONTENTS OF THIS NUMBER. 
4 
"i 
State Fair at Albany—Sales of Stock—British Ag. Jour 
nals—Century Plant—Notiees,. 
Letter to Lord Ashburton—The Book of the Farm—The 
Farmer’s Land Measurer—Silliman’s Journal—Ameri 
can Eclectic—Mr. Garnett’s Addresses,. 
Report of the Am. Institute—Brande’s Dictionary of Sci 
ence—N. A. Review—Use of Lime—New Weed—Cul¬ 
ture of Saffron—Canada Thistles—Sorrel—Manures— 
Bermuda Grass,...-. 
Composts—Rearing Calves—The Turnep Fly—The Poul¬ 
try Yard,. 
Peat as a Manure—An Agricultural School,. 
Sale of Stock at State Fair—Feeding Cattle—Necessity of 
Economy—Worms,... 
Dictionary of Agricultural Terms,... 
Curing and Preparing provisions for the English Market— ) 
Straight Rows,.j 
Sheep Husbandry—Comments on the June No.—Mr. Jew- ) 
ett’s Paular Merino Buck,. S 
The Yankee Corn Planter—Use of Muck—Woburns vs. 
Berkshires,.—.. 
Forest Trees—Threshing Machines—Inquiry—Farm Gates 
—Letter from W. H. Sotham... 
Weeds of Agriculture, No. 2—Queen Bees—Lice in Poul¬ 
try Houses—St. Moor Farm—Preparing food for Swine 
—Culture of Potatoes,.. 
Galvanic Plant Protector—Black Rust on Plum Trees—A 
Garden Hand Plow—Fruit Garden—The Peach Tree 
Cherries—Pears,.. 
Rose Bugs on the Grape—Rhubarb—Cast Iron Fountain 
American Aloe—Silk Culture,. 
Silk Reels, Reeling, &c.—English and American Cheese, 
Recipes—Veterinary Matters—Notices, &c.. 
ILLUSTRATIONS. 
-1 
121 
122 
123 
124 
125 
126 
127 
128 
129 
130 
131 
132 
133 
134 
135 
136 
Fig. 71—Poultry Yard.. 124 
Fig. 72—Corn Ground Marker,. 128 
Fig. 73—Mr. Jewett’s Paular Merino Buck,. 129 
Fig. 74—Yankee Corn Planter,. 130 
Fig. 76—A Farm Gate,. 131 
Fig. 76—Galvanic Plant Protector,. 133 
Fig. 77—A Garden Hand Plow,. 133 
Fig. 78—A Cast Iron Fountain,. 134 
SILK REELS. 
T HE subscriber has constructed a Silk Reel, which he believes 
(perhaps because it is his own invention,) possesses advan¬ 
tages over any other reel in use. Its basis are the same princi¬ 
ples as those of the Piedmontese reel, no doubt the best reel ev¬ 
er heretofore in use, (the patent inventions for reeling and 
twisting, to the contrary notwithstanding.) But it is not only 
rendered more convenient in its size and form, but several speci¬ 
fic improvements in its essential operations, which improve¬ 
ments have had the sanction of a skillful Italian reeler, who 
has recently arrived, bringing his reels with him. Persons dis¬ 
posed to purchase reels, are invited to call and give the above 
reel a fair inspection. No. 9 Chambers st. New-York. 
July, 1842. S. BLYDENBURGH 
BERKSHIRE HOGS AND PIGS. 
T HE subscribers would give notice to persons wishing to pro¬ 
cure pigs, or breeding sows, of the pure improved Berkshire 
stock, that they now own the celebrated sow, Fanny Kemble, 
recent ly purchased of Francis Rotch, Esq. together with four of 
her pigs, that are breeding sows ; also a boar and sow from the 
best of Mr. Lossing’s stock at Albany, as also a number of oth¬ 
er full grown sows of unquestionable purity. Being thus stock¬ 
ed with breeders, we think we hazard nothing in saying that we 
can furnish as good pigs as can be found in this country. We 
have on hand now, from 75 to 100 of ihe above stock, at our 
Piggery, in Butternuts, near Louisville, Otsego co. state of 
New-York, which we will deliver regularly boxed at Utica, for 
prices suited to the times. R. R. & L. G. COLLINS. 
BUFFALO NURSERY AND HORTICULTURAL 
GARDEN. 
T HE stock now on hand for sale, is much larger than at any 
former period, embracing the most choice and select kinds 
of the Apple, Pear, Plum, Cherry, Peach, Nectarine, Apricot, 
Quince, Grapes, Gooseberries, Raspberries, Strawberries, Cur¬ 
rants, &c. 
A fine collection of Ornamental Trees, Flowering Shrubs and 
Plants, embracing almost every desirable article in this de¬ 
partment. 
Also for sale, 25,000 engrafted Apple trees of one years growth 
from the graft and bud, from one to two feet high, comprising 120 
of the most choice kinds of the apple, four-fifths of which have 
been cut from bearing trees, will be sold for cash, at the low 
price of $8,00 per 100. No less than from 5 to 10 of any one 
kind to be taken. 
Also, 5000 seedlings of the true English Mazzard Cherry, at 
$6,00 per 100. . 
Trees and plants packed in superior order, and shipped at 
Buffalo, on board of any Steamboat, Vessel, or Canal boat, re¬ 
quired. Catalogues gratis to every applicant. 
Buffalo, N. Y., July, 1342._ B. HODGE. 
ROM THE STEAM PRESS OF C. VAN BENTHUYSEN & CO. 
