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kT 7 VOLUME V.
a?e Sg&Q&B&SPs
EDITOR AND PROPRIETOR.
TERMS:
tf paid within three months, . - ?3 00 i
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Advertisements not exceeding sixteen lines, |
inserted for one dollar tile first time, and fifty j
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ordered oat, and charged accordingly.
0*The Postage u?ust be Daid on allcommu. \
nications.
' i 1
From Millingtons Civil Engineering. i
O.N BRICKS AND BRICK MAKING. (
^v/i/rcc utsftti* f
All that now remains to be done, is the ,
burning of the bricks, which is an opora'ion ,
of great nieetv, because, if not burnt enough
^ they will be soft and worhless, and, if over ,
done, they virtrify, loose their shape, and j
often run together so as to bo inseparable |
and useless. Accordingly, various methods j
have been adopted for producing the due de.
gree of firing as it is called. In general, <
bricks.are burnt, both in this Country and ,
in England, in a kind of building construe* j
ted for the purpose, and called u brick-kiln ; ,
but in London, the burning constantly takes ,
place in the open air, the bricks being made ,
up into immense quadrangular piles, consis. t
ting of from two to five hundred thousand (
bricks in each. The built kiln is thought ^
by many to produce the best bricks, or at ,
all events, a larger proportion of good bricks (
out of any given quantity, and must certainly j
coosume less fuel ; but as tlx*? ore never '
adopted in the immense brick manufuctori- ?
cs of London, where no pains or expense (
for conducting the concerns in the best and j
[post advantageous manner is spared, this s
19 evidence that tliere roust be some objec? f
lions to them ; for if they possessed reai ad. /
vantages, there can be no doubt but they j
- would be adopted. r
A brick*kiln, as usually constructed, is a
formed of bricks built into a square form v
like a house, with very thick side walls, t
and a wide door-way at each end, for e
taking in and carrying out (lie bricks , but j
these doors arc buiit up with soft bricks laid ?
in clay, while the kiln is burning, and a tern- t|
porary roofing of any light material is gen* c
?rally placed over thekilm to proect the raw a
bricks from rain while settling,and so made t|
thatit may bo removed after the kiln is fired. \
The English kilns are generally thirteen j,
feet long, ten fee: wide, and twelve feet v
high, which size contains and burns 20.000 v
bricks at once. Wood is the fuel used in r
these kilns, and they are frequently bu It t
with partitions, for containing the fuel and u
for supporting the brieks, in the form of ur
chcs, as will be presently desciibed. A
brick kiln has no flue or chimney, as its
chief purpose is to direct the heat of'he fire ^
through the body of bricks piled above it, jj
To effect this I hey must bo placed in a par- ^
ticular form with great care, and this open* ^
ation is called setting the kiln, ard is per.
formed by one or two men who understand
the business, and to whom the raw bricks ^
arc delivered in barrows. The formoftiie ^
setting is pretty nearly the same in the
country kilns, or London clamps except that u
in the latter, the urelies ore mu"h smal pr, 1
because wood is only used for k'ndltng, and 8
not for burning.
The bottom of the kiln is laid in regular ^
rows, of two or three bricks wide, with an P
* " i?i- _ t 1, (J
interval 01 I WO UHCKS oviwi-t.ii taun, ?u,u
these rows are so many walls extending a
lengthwise of tho kiln, and running quite
through it; they are built at least six or ^
eight courses high. And this is perma '
ent work, or work that remains in the kilns c
that have firc.pluces built in their floors, or 11
has to be formed every t:mo the kiln is set, v
when it has a fla bo torn. The intervals c
between the walls ore lain first with sbav. e
ings, or light and dry brushwood, or any c
thing that will kindle easily, then with larger e
brushwood cut into short lengths, that it may 0
pack in a compact manner ; and, lastly, n
with logs of split hickory, or strong burning
wood. Thisdhne, the over-spanning or '
formation of the arches is commenced } lor "
this purpose every course of bricks is made v
to extend anjnch an J a half boyonl the u
course immediately below if, for five courses b
in height, taking care to tkinllc well behind, j<
that is, lo back up, or fill up with bricks g
against the over-spanners. An equal num- v
ber of courses, on the opposite side of the
arch, is then set as before, and thus the r
arch is formed, which is called rounditig,and
is a nice and imporiant opera- 1
tion, for if the arch fails or falls in, the I1
fire may he extinguished or many of the h
bricks above the arch may bo broken.? r
The intermediate spaces between the arch,
cs are now filled up, so as to bring the e
whole surfice to a level, and then the set- k
ting of the k In proceeds with regularity until v
it obtains, its full height. In setting the r
kiln, not only in its body, but in the r
arches also, the ends of the bricks touch (
each other, but narrow spaces must I
be left between the sides of every bricK for t
the fire to plav through, apd this is done by c
placing the bricks on their edges, and fol- <
lo wing what is called the rule of three upon ?
tRif]
AND CI
CHE]
three, by brickmakers, reversing the direc.
lion of each course. The kiln being filled,
the top course is laid with fl ?t bricks, so
disposed, that one brick covers par . of three
others, which processis called planting.
Tue kilns of Philadelphia are constructed
and managed in a manner very nearly ac.
cord'ng wi'h the above description of the
country kilns of England, bu they are larg
er, having an average wi.Jlli oftwenty-eight
fcet in the cl-ar, ?tld are higher ; hut the
bricks are not laid more than flirty.five or
ihirty-six courses. Tnere are seven arches
ar firing holes in the end, each two feet high
b) sixteen incites wide, and the d siance be.
:ween each arch is three bricks. Such a
<iln holds 140,000 bricks, and consumes
J'rom lorty to fifty cords ?.f wood for burn,
ng them.
The kiln being built, or finished, the fir
ng succeeds ; and this is the most delicate
ape ration, and one that requires j-raetice.
The fuel is kindled under thearchps,but requires
close watching and attendance, for
being in a larg?. body, it would bum violently
and produce so sudden a heat as would
crack and spoil the lowest bricks. To
check the burning, the arch holes or mouths
arc closed writ dry bricks, or ev?*n smeared
with wet clay, in order to prevent the entrance
of air, and rapid combustion that
would ensue. The fire must he made to
smother rather 'ban burn, in order that by
its gen le heat it may evaporate away the
humdity thai remains in t ie bricks, nnd
produce drying ra'herthan burning. The
slow fire requires to be k"pt up about three
lays and turtle nights, by occasionally opening
the vents, to supply air and additional
fuel, and closing or partially closing tfrrn.
jntil the fire gets up, as the workmen call
l, that is to sav, unnl it has f und j:s way
hrougli all the chinks and openings he
ween the bricks, and begins to heat those
it the top ofthe kiln. To ascertain the pro.
jress of the fire, the top of the kiln must u?
vatched, and as soon as the smoke changes
:olor from a light 10 adark hue, the drying
s complete, and the fire may be urged.
The first, or whi e smok'', called waterimoke,
is, in fact, little else but thesieam of
he water wh le evaporating, and when that
s gone, the real srtiokeof the fuel succeeds,
ind now the vents may be opened to admit
ull draught, and a strong fire kept up lor
rom lorry-eight to sixty hours ; but the
mat itiusi not be white or so 8 rong us to
ndl or virtrify the bricks, and whenever it
ippe.irs ;o be increasing too rnp dly, the
ents must be partially closed. By this
imo the kiln, if if contains thiriy-five courss,
will he found to have sunk about nine
nches ; but the stronger the clay die more
t will sh ink, and it is by tin's sinking that
lie Workman knows when the k In is suffi.
icntly burnt. The experience of burning
i few kilns will show how much tho clny of
Imi particular place yields to the firing.
Vlien it is thus ascertained that the kiln
i done, the vent-holes, arid chinks through
rhich air can enter, are carefully stopp?*d
villi bricks and clay, and in this state it renains
until the bricks are cold enough to be
aken down, when they are distributed for
ise.
Prom the nature of 'he above process it
viil be evident that bricks of very different
[uaiaies will be found in ilie same kiln ; for
s the fire is all applied below, the loWcr '
ricks in in its iminediutc vicinity will be 1
urnt to great hardness, or, perhaps, virtri. 1
ed ; those in the middle will be well burnt;
nd those nt t e top, which are no: only I
lost distant from the fire, but exposed to i
le open air, will be merely baked, and not 1
urnt ut all ; consequently, if hey can be '
sed, tliey must reserved lor inside work, '
tiul is not exposed to weather, or liiey will 1
oon fail and crumble to pieces.
In tho London method of open clamp 1
urning, without any kiln, the piling and dm- 1
osition of the bricks is ti?e same as above 1
escr.bcd, except that the bot otn arches J
re much smaller, as they ore only intended (
) contain brushwood to produce the? first
indling, and not for the future supply of
jel. No tuel is used except th?? breeze
inders and small coal before described, and i
lis s distributed by means of a sieve, with 1
rircs about half an inch apart, ov?*r every
ourse as it is laid near the bottom, and over
very other alternate course, or every third
ourse higher up in the kiln. The first lay*
rs of'his fuel are from an inch to an inch
nd a half in thickn-ss ; but they diminish
s they ascend, because the action of the
ical is to uscend, consequently there is not
lie same necessit) for fuel in the upper, as
l the lower part of the kiln. The brushrood
in the botiom ignites the lower strutin
of fuel, and from the nature of its distri.
lution, the verticul as well as horizontal
aints will be filled with if, and thus the fire
[ruduully spreads itself upwards, and the
rhole clamp is nothing but a mass oi bricks
iiid burning fuel. The heat is therefore
nuch more generally distributed throughout ,
he whole mass, and in order to confine it, .
lie entire outside of the clamp Is thickly
Mastered with wet clay and sand.ihe bot om
loles being opened or shut as occasion may
equire for regulating the draught of air.
Notwithstanding the heat is much more
quably distributed throughont this form of
:iln, yet the outside bricks ail around receive
'cry little advantage from tl^ fire, and are
lever burnt; but being on the ou side they
ire easily removed, and are reserved for the
jutside casing of the nuxl clamp ?hat may
jo built ; and being then turned wiih their
mbaked sides inwards, some of them be.
;?me available. On taking down the
damp, the bricks ore assorted, in London,1
nto three separate parcels or varieties* ac
*" ? **
*
; t t*
%* % R
ERS'
t E R A W .
. i _
mw i mm ??gp????g???M?
RAW, SOUH-CAROLINA,
cording to their perfection and goodness.
Those that are burnt very hard but have
not lost the.r figure or shape* are culled i
malms, or m dm. lacings, or malm paviors,
and are used lor firing good work ; or for <
paying, for wh cit their hardness makes I
tltrm peculiarly suitable. The main body I
of the clamp produces well burn; and regu* t
larly formed bricks called stocks. with which
the generality of Houses are built; slnd such i
as are imperfectly burnt, ond are soft* are i
railed place brieks. These Inst are used for |
inside partitions, backing walls that are to i
be plastered upon, and other work that is i
neither exposed to the eye or the weather. i
Tin-so several varieties of brirk have each I
a separate price, ill** best being worth al- '
most twice as much as the worst. If the <
fir*. In.c nn: h^n carefully attended to. and <
h** been p< rmitte to get too violent, a few J
of iho lower bricks will become distorted by '
pat . J fusion, and may fuse and
adltero together, when they ure called
clinkers, ond are useless fer budding purpo- ses.but
form an excellent road materiul. in
this coun:ry the names of bricks are different,
but derived from the same source, be.
ing called hard burnt or arch bricks and
soft or salmon bricks; thoughtbis last name
is generallv altered Wy workmen into sam.
my. The goodness of a briek is derived .
from i s regular shape and appearance, its
tenacity mid hardness, i s sound, an I by its (
not absorbing water, or being nff-otml by
Irost, . The tenacity and hardness arejudg
d of by *'r king one brick against another,
or Iclbng tli6in tall upon stone pavement
Good bricks should have a sound approach (
?ig to that of a metal when so treated, and ,
they ought to ring, and bear a very hard
blow with the edg-of; he trowel, be fire thev
divide. If limy break readily with a blow, or
crumble to dust by a fail, su?*h bricks ore
of the s< ft or sammy kind, and are unfii
lor introduction m'd a heavy wall, pariicu
l .rly on h outside ofit, as th *y will besure
to be -.Hacked l>y frosi, and crumble to pie.
ces. The ubsoibency of brirks is judged
of by weighing .hem in the dry s'.re, and
ihen soaking them in water for an hour and
weighing hem ngain. T ose brieks iha'
take up the greatest quantity of water, are
the least fit for use, when they ure to bo exposed
to its action. The average woight
of a sound and dry Loudon stock brick, tv
four pounds fifeen ounce averdupois.
i
Prom tfie Chershiro Farmer. ?
THE WAV TO ACQUIRE BOTH PROPERTY AND
i
CUKD1T. |
It is not the business to which a man is
employed that confers updii him honor or 1
bfings wealth, so much as it is the mnn who I
in ik- s his husines honorable and profitable. j
In whatever business a man is engaged i
he should make it his buswss arid his iwudy. i
[lis mind and his hands shnuhl both be in I
it as well for his pleasure as hi* profit. <
!? is poverbinl ihot the man who has ma
n v "irons in the fire" will get some 01 them I
burni ; in other words he who engng'-s in <
many kinds of bus ness is no* usually sue <
cessful in any of ihem. One kind of busi. <
dess for one man and that thoroughly fol- i
owed, technically I drove, will almost in* a. i
ri ibly ensure success. The professional i
man must give his attention to his profes- I
sion?*the mercham to his merchandize-*- i
the mechanic to his trade?and the farmer
10 his farm. i
Knowledge applied with judgement is the i
great secret of success. B -s d'-s a good j
general knoxoledgr of men and things, every i
man should have a thorough knowledge of I
his own particular bjs ness, and bring all i
his i.ifhrma'ion to bear upon it with a view I
to its improvement.
In our opinion farmers and mechanics 1
are very negligent in this m 'fter, greatly to '
their damage in point of usefulness, intermit 1
and honor. We nave thought of the sub- 1
jeet of late particularly 'n reference 10 me
chuiucs, a.'jd think there i*a chance for very 1
great improvement by the upp|.cation of 1
sci? nee to their handier 'It lal>or. M my of !
lliin very us- ftjI rlass, work mostly by the >
guessing rule which a natural ingemn y '
sometimes rend< rs oierably accurate. But '
liow much more readily and oeiHr would
such pepform heir work if they thoroughly <
und rs ood ih< ir business and knew bow to 1
go to work to accomplish it at once, without '
sundry trials to ascertain how to do if. It 1
is becoming too fashionable for a mechanic I
to learn Ins trade in a few months, or even <
weeks and think himself perfect, and take >
no pains to ncqu re further knowledge in it. 1
Others go through ?i'h a regular apprcn- <
ticeship, and learn by rote to do readily and '
accurately all common kinds of work, but '
when something is to be done which is n '
little diffe rent from common work, they are |
at a nonpljs being ignorant of the science I
upon winch their rules are founded. It i
should not be so. Every carpenter and
? ?.nor fn r !netan/>n. *11/1111/1 h^VP B ffood 1
JUt I id 9 iv/1 iiioiuuv f ...... _ p
work on Architecture to study during his Ms- '
ore, and cither books from which to learn
the first principles upon which his practical i
rules are founded. And so of other rades <
?more of the scientific is wanting with the i
praciicah
But wc intended to apply this subject
mostly to farmers. It will apply to this
class with great propriety. How much is
done without knowing why we do it ? The
soil is tilled without knowing its qualities.?
Experiments are tried without knowing a
reason for trying them, old saws are regarded
as unlucky, and notious are held
of the influences of the moon and of unlucky
days, &c., which set all science and
reason too. at defiance. We tug and toil
i.
'? A SI
AD r E R 1
7 #*
FRIDAY, FEBRUAHY '
plow, sow, and plant, by chance, more tl?ar?
by knowledge which should direct (lie
spade as well as the chisel.
Now this rushing on in the dark is uncertain
business, and quit* as likely to lead
iq a precipice as 10 a valley of fruits and
flowers. It is better to light the torch and
see where we are going.
Economy and strict attention to business
are as essential to farmers as to those of
other occupations. Expenses must ho reireached
to come within the income, and It
is well to calculate a little occasionally in
reference to this point. It should be a constantaim
to improve the soil, for it is sufferred
to run down, the owner is sure to go
with it. All these things require the whole
attention, and this is nil that is necessary to
ansure succss and gain a good reptUa ion.
fee sum of all is, a man mus' mind his bust.
n?s, and exert himsvlf to be m ister of it.
From tiie Uotupiete Farmer.
COWS FOR THE DAIRY.
In selecting cows for iho dairy, the following
indications should bo amended to.?
"" p
Wide horns, a linn head and neck,dew-lap*
lurge, full breast broad back, large dtvp belly
; the udder capacious but not too fleshy ;
the milch veins prominent, and the bag tend,
mg far behind ; teats long and large; buttocks
broad and fleshy; tail long pliable,
and small in proportion to the size of the
carcass, and the joints short. The Alderi
ey breed gives a very rich milk. The
Durham short horns, hovvever,exceed ihem
as respects quanti'y ; and we have tnc testimony
of'he Hon. Levi Lincoln, laic govern,
or of M issachus'Mts, tiiat the m:lk of Den.
ton's progeny, a branch of that race, is not
only abundant, but of excellent quality.f
Cows should be milked regularly morning
and evening, and as nearly us ttiay be
at the same hours. At six in the morning
and six at night is a good general rule, as
Ii?c time? of milkin? will be equi-d s'an? j
from each other. But if'hey are milked
three times n day. as Dr. Anderson recommended,
thti times may be five, one, and
eight. He asserfd thatifcows were full
fed, thry will gve half as much again if
milked three limes as if o dy twice. At
the same time, it would prevent too great a
distension of (heir bags, to which th ? best
cows ure liable.
The cow which is desired to remain in
perfection, either for milking or breeding,
should not be exhausted bv drawing hnr miiK
oo long after she becomes heavy with calf
It is paying too dear for a present supply of
milk. She should be suffered to go dry at
leas two months befor*1 calving.
The expense of keeping cow s of a poor
bn-ed is as great and sometimes greater
[ban that of ke-pine the best. If cows are
poorly k? pt the difference of breeds will
scarcely be discernible by the product ol*,
the?r milk. Som** have therefore supposed
thnt it is the food alone which makes the
ndds in the quantity and quality of the milk.
This supposnion is veiy erron-'ous, as may
be .<hown by feeding two cs. .vs of a similar
age, size, die. on the'smie food, the one o!
a irood breed for milk and the other of n
different knd, an! observing the difference
in the milk product. No larmer unless lie
is very rich, can afford to keep |h?or milcli
ro\Vs. H? might almost as well keep a
breed of "n?k?*d sheep," such aslSwifi men
ions in "Guliver's Travels." The farmer
who raises a heifer calf that is fn?ni a poor
milker, or of a breed of little value, is as
foolish as he would be, if, in clearing .land,
he should burn on the ground the birch,
maple, and walnut, and save whi'e p:ne and
hemlock for fire wood. And vet many sell
.he calves of the best milch rows to the
but'-hers, b'-cause such calves urefa'test!
Those cows which give the greatest
quautiy of thin milk are most profitable for
suckling calves, for rich milk is said nor to
. ... : C 1 ft,. Mnluu. oo millr uihinli
fK? HO proper iuwj iwi i.ai?>o "...vi.
is less valuable (or dairy purposes. M Ik
which cotrainsa large proportion of cream
is apt lo clog the stomachs of calves ; obi!rue!ion
pu s a stop ?o their thriving* and
lom' tim'-s proves fatal. For tnis reason t
is best hat calves should he fed with the milk
w?iieh firs: corn' s from the cow, which is
not so riehns tha* w .icli is last drawn.
"Mr. Russel Woodward, in the "M inoirs
i)f the New York Board of Agriculture,"
jays, *1 have found that young cows, the
first year that they give m Ik, may be made
with careful milking and good keepiftg to
?ive milk almost any length of time required.
But if they are left to dry up early
n the fall, tliev will bt sure to dry up of iheir
nilU etch succeeding year, if they have n
:?lf near the same season of the year ; and
lothing but extraordinary keeping will prevent
it, and that but for a short time. I
lave had them dried up of their milk in August,
and could not by any means make
[hem give milk much beyond that time in !
any succeeding yeurs."
A writer in the "Bath and West of England
Society's Papers," S ates, that if at any
time a good milch cow should go dry before
her milk if gone, get a young calf anJ put
: u. ;n nrdpr to mvsrrve her milk
II IU llWft III wi WW. WW |
against another yoor ; for it is well known,
if a cow goes dry one vear, nature will lose
its power of acting in fu:ur?.
Cows snould be treuted win great gentle
ness and soothed by mild usages,especially
when young and nek I sli, or when the paps
are tender; in whichense the Oder ought
to be fomented with warm waler before
milking, and touched with great gentleness,
["Large
dew-lap is no sign of a good cow.
Ed. Gaz.]
fSeeNew England Farmer, Vol. IV. p.
318.
A
4
5ETT
VJZER.
*Hr* *
MBBBB???WIIH'W^HI III i 'Bgaagg'gw
7, 1840. *
otherwise t!?e cow will be in great danger 8i
of contracting bad hahite becoming stub, w
born and unruly and retaining her nilk ever k<
after. A cow never gives down h<?r milk ui
pleasantly to n person she dread* or dis.
likes. The udder find pups should be
washed with warm water before milking and
care should be taken that none of the water
be admit ed into the milking patl c(
The keeping of covrt in such a mnnner ti<
as to make th m give the greatest qianti y p<
of milk, and with the greatest clear profit, Ui
is an essential point of economy. Give a a
cow half a bushel of turnips, Cairo's, or other S
good roofs per dljry (Turing Hie six, winter nr
mrtif lis. hesid-s her hay,'and if her summer | s!
feed.be such as it should bo, she will giy/e J Ci
nearly double the quantity of"milk she would s<
afford if onlv k^pt during the winter in the S
usual manner; and the milk will be richer o;
and of.beuer quality. - ^ * v"? * 1*
TiiC carrots or other roots, at nineteen ci
cents u bushel, amount to about eighteen tr
dollars; the addition of milk, allowing it to fc
be only three quarts a day for three nun- tc
! dred days, at three cents a quart, twenty,
seven dollars. It should bo remembered, V
too, that when cows are thus fed with roots ti
they consume less hay, and are less liable tc
to several diseases, which are usually tho n
| effcts of poor keeping.* o
The keeping of cows is very profitable, o
| Allowing one to give only six quarts a day, t!
for forty weeks in each year, and this is not a
I a large allowance, her milk at two cents per w
quart wili amount 10 upwards of thirty-three rt
dollars ; which is probably sufficient to pur- c
chase her and pay for a year's keeptng.f i v\
* I farmer some years since kept eigh- ti
leen cows on a common, and was often J a
obhged to buy butter for his fimily. The ! w
common was enclosed, and the s .me person ! n
supplied his family amply with milk and | s<
i butter from the produce of four cows weil si
k^-pt. ri
"Groat milkers seldom carry much flesh p
on iheir bones, but they pay as they go ?
and never rer.re in our debt. The difficult n
ties in cow keeping are t' ose : tho expense ii
of their food is consider.! bl", more especially : ii
wiib respect to any which must be pur. j ii
chased and 'f the produce be inconsider- i r
erable it m y be a losihg concern. You 1 s
mav bef eding a sparing milker into flesh,; Ii
and if you stmt her or allow her only ordin. j p
arv food you get neither flesh nor milk.,j|j tl
Amamres m this line should procure the j s
largest milk- rs, and I had almost said give f
them gol l, could they eat u. fu this case it ?
may be depended on. milk is always of more v
Vilue than the bc?t . and a cow, the v
na ur dte dency of which isto~br*ed milk, T
will convert ull nourishment, however dry s
ihiit fluid r in fact, will i tl
Jim 8UU3 1A I I I I' 1 | llliv * ? w r
require such solid ki'id of nourishment to c
support her rrengtn.J a
K ep no more cows than you can keep i a
wi ll ; one cow well fed will produce jis much tl
mi k its iwo indifferently treat- d, and more ti
but er j and ii the cow bo wintered badly, v
she; will rarely r?*over, during lie succeed, s
trig summer. so as to become profitable to
the feeder. Cows should by all means be
hous d in exireni" weather, an particularly f<
hose winch gve milk, or a failure in tlifi o
quantity of m Ik wll be experienced,? r
\V lie re fore, instead of keeping twenty cows e
poorly fid an I hu* half of |nem stabled, sell | c
ten and gue the remaining ten food in K
amount equal o what the twenty originally fi
had; procure constant tiling for them, c
and you w II receive quit* ns much milk and
butier in return ns wis d rived from the
former uiode of treating twenty. Sweet
potatoes, carrms pumpkins. ?nJ ground ?
oats, are unquestionably among the best nr j
tides for food for milch canl ; and they oc- n
casion the nnlk snd butter to assume a fine t|
fi ivor nnJ color, as well as increase of p
qu ?nti y.? ,1
^ "" .. is
' 'Farmer's Assistant, c
jMowbray on Poultry. &c. l(
t Ylohruv <>n Poultry. &c. lh
^ Trenton Emporiu n, ii
From the Maine Farmer. 11
BEN C ops.
Hens are useful?valuable, and as profit u
j able as any sock on lie farm; but like w
, other sto^k I hey should have an enclosure l<
I by themselves at certain seasons of the year, H
especially m the spring when the sowing Si
and pirn nig begins. A very cheap and 11
I convenient yard may be made for them by P
i taking common boards, nnd a suitable F
j number of posts?na 1 die boards so n gh ^
together that the liens cannot get through t<
b tween iliem. Tins frame need not be n
more than lour or five feet high. Then at l'
the top na I on some shingles cu so as to a
make sharp points, and nail ihcm up say ti
two inches apart. Laths cut and n of d on ^
are better?or narrow sticks split and made a
sharp, nnd nailed on, will, answer the pur- b
pose, A door of conv-meni s ze m <y be o
made tb go in at. The hens rriay then be ti
put in and th< re will bo little danger of their h
attempting to scale the walls. The sharp p
points sucking up ull round, look too formi- sj
dnble. The philosophy of'tlie thing, is this, h
The hen is not very eood tor flight, and
wtu n shK attempts to fly over any tiling, s<
she almost irivariaby lights upon it, and 0
then jumps olT. Afl they cannot tight and s
res- upon 'hose sharp' poin's, ihey cannot tl
get ovt r very conveniently, ands'ioul J any
succeed in flying over at a single leap, g
their wings may b?c|ipp?cj. When put into ti
one of these coops, f >od should be kept by a
them Constantly, and also w-tter?a litile w
ashes for them lo shake up among their c
feuliiers in a. sunny day, some gravel to ti
grind their food with, and some lime to ii
manufacture into egg eliellf. When thus u
mr
a *
E
- 1
NUMBER 13.
ippliod, they will lay at well, and do as
ell here as when ranging about. Wo
5ep our hens and turkeys in such a yard,
id find that they do extremely well.
From tis9 Genesee Farmer.
SHIiliP TICKS.
Farmers sometimes ask how they shall
iqfive to free their flocks frdtn the sheep
:k, since every one is aware thai if tho?o
?stiferous insects abound it is impossible to
pep the animal in good *order, or prevent
sorious cfiminutiou in tfee quantity of wool*
ome have recommended mercurial oint*
icnts, butthpsearc always dangerous, and
iou!d only be resorted to In coses of oe* '
pssity arising from disease^uch as the
:Ub, or other obstinate cutaneous diseases,
ona i have proposed dipping.in an infusion
f tobacco, and this woo!d| in our opinion,
b preferable to oioupents. eontauiiqg merury
; but this occasions considerable
ouble, and to be efficacious, must be per*
irmcd w.th more care than is usually given
> such matters.
We will tell how we manage this matter.".
Ve do not keep a large flock only one or
"o hundred, yet our system is opplicuble
> any number, and for several years past
ot a lick, or scarcely one, lias been sccu
n our sheep. In the first place, W? wash
ur sheep in a large tub, of such capacity
tat the sheep cannot reach :ho bottom,
nd wide enough at top allow two to
ash at once. The tub is kept full and
inning over slowly, by a small stream
onducted into it of clear, pure water, lu
ashing our sheep, soap'Is always used at
le rate of about two gallons to a hundred,
nd after a few have been washed, the
'ater in the tub will be strongly impreg:
ated with soap, or in other words wili be
aapsuds. This cleans tho wool and the
heep thoroughly, and by letting the sheep
amain a few duys after washing in a clean
asturc, the wool becomes again saturated
ith the oil which is so essential to its stifiess
and elasticity. This is the first step
i freeing the animal from ticks. At shear.
ug it is well knov\n, when this operation
s performed as it should bo, and
10 places where it is only half cut by tlid
hears, or tnglocks around the belly and
?gs are left to givo tho vormin a hiding
dace, that they will quit the old shcop for
he lamb, in the wool where they find a
ccurc placo of retreat. To get rid of tbcrii
ully and finally, we now shear our lambs.?
lome farmers apprehend that such a prccet
roul J injure the Iambs, but the experiments
*e have purposely made, and the exne^
l^nce we nave nafi, has convinced us iuai
uch fears are groundless,either as respectshe
animal itselfor the effect on the next
lip of wool. Let any farmer Whose sheep
ire rendered poor and sickly by the con.
tant irritation of these insects, try washing
hem in soap suds, and ut the proper
imo shearing the lambs, and wc think he
/ill make no more complaints offices on bis
heep.
breeding swine.
We feci very much indebted to the writer
ir the following excellent communication
n a subject of the greatest importance. The
earing of swine is n* department of ftirul
conomy in which there is room for the
rcatcst improvement, and we think our
iciituchy breeders will find much useful in* *
jrmaiion and many valuable hints in the
ommunication below. ^
Franklin Farmer.
Buffalo, N. Y., Aug. 91, 1839,
To the Editor of ihe Franklin Farmer,?
iir Agreeable to the intimations in my last,
now come to the rules adopted by the
lost successful breeders of Berkshire* in
lis vicinity, your readers will excuse mo
artirularly in stating them, for the reason*
iat the aiticle ofpork, as before asserted,
i the most important item of western agri"li'.iHil
nr^Hnrtion. niul lhat I QIT1 Writifll?
?..???, I'. , ? .
) those u ho are not their business,
ut who take the same pride and pleasure
i raising a fine race of hogs, as they would
i that ofBlooded horses or Durham cattle.
A bohr should never he permitted to be
sed till seven months old at least, and it
muld be much better that he were allowed
) run till nine months. But commencing
t seven months, he should cover sparingly,
ay not more than fifteen or twenty sows
II a year old, and these as distant apart cs
ossible?one or two only in a single wcok.
rom this time till he has attained pretty
all vigor winch 1 should place at about eigh.
2cn months age, he may be used a J.tt!e
lore freely. * !!? spring seasons might
ten vary froiti twentyvfive to thirty sows,
nd his fall notflyidbuble this number. Jo
le m anwhile ho should be kept with care.
i strong door may open his from pen into
nother, to which the sow is introduced, the
oar is then let in and allowed one coitus
nit, imm^infpiv after which he must be
111^, J
irned back, at d tlie sow taken awqy. It
as generally been noted that onecoYcring:
reduces a greater number and stronger off;
pring than two or .three, and that an addu
ilum service is alke pernicious to all parties. j
The best food for the boar during the
sason, is boiled or%ouked corn, with plenty
f puro fresh water, and for variety 6 mm
will from the house with meal in it (oat is
>e best) and a raw or boiled vegetable root
r two, and as an antidote to diseasctand to
ive tone to appetite, and assist digestion; u
ible spoonful or so ofsulphur is occasionllv
put in his. fbod. Salt is- also placed
, liore he can< get at U when he pleases, and
harcoal or small chunky of rotten wood,
sgether with-aJiandfu! qC crushed bone*,
f conveniont, is thrown. He must be kept
ip nlone in his sty under c!os? cover with
.a
aJM