k: - p
v ; ?". !,'. 9 '
VOLUME V.
555S5555ttttefi*B5S5BSMfii
EDITOR AND PROPRIETOR
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highland society's cattle show.
At tho meeting of this Society early in
Octobers very large party of farmers,nobl>*.
men and gentlemen sat down to dinner.
From the speeches made on the occasion,
which were very numerous, we extract the
following from the u Aberdeen Herald" as
touching upon points of interest.
^ Mr. Hkriot, ofLadykirk, rose and read
an essay on the question, " How far is it a
wise and prudent measure to cult.vate so
l.irgety the short-horn breed of cattle to the
risk of the entire ! >ss, ornt any rate to the
deterioration, 01 trio nne ijuiiyu un-cto ui
cattle ?" This essay was merely historical,
but evinced a great deal of research, ant
also of practical knowledge of the ns-, pro
gress, and present state of the cross breeds
both in Scotland and England. According
to this essay, when Teeswater crosses were
first introduced to the north of Scodand, farmers
wen; not so well acquainted wi h the
system of the quality of t ie meat as th *y are
now?that is, they did not know much
about the virtues of touching, and as a
matter of course, their handling of the cat le
was none of the bc>t. By-and bye, however,
they got over this difficulty, and then
they began to find out tint the Teeswater
crosses, however pleasing to look upon, fell
rather dnffy?that was, just like the,l sham
my leather." (A laugh.) Mr. Heriot then
traced the introduction of the Galloway
bulls, and corrected what appeared :o >e an
error on the part of Earl Spencer, who, in
an article in the English Journal of Agriculture,
hod stated that u most valuable
crosses had been got out of a Gdlow.ay bull
and Durham cow the fact being that the
crosses in question had been out of a Galloway
bull and a short, horned cow. But
even in this cross, however advantageous u
might have been thought at first, he supposed
that by this time the stain was nearly washed
out, and he believed that breeders gem-rally
kept as cl- ar of it now as they could. From
the history of the whole Mr. Heriot concluded
that after the first cross the quah'y hecame
deteriorated ; that a s* cond cross was
not advantageous; and,consequently, farmers
in the north of Scotland, at any rate,
I would consult fh'-ir own advantage by encouraging
the native breed. Mr. Herio Js essay
was received with much approbation.
Mr. Craig, of Kirton, also spoke to this
question. He said he had drawn up some
observatiens on the subject of the short-horn
breeds, wnich he would read to the meeting.
Mr. Craig then read an essay depreciating
the system of crossing, which, he contended,
mutt deteriorate the native breeds. Th**
rage over all Scotland was to cross tie cows
and heifers of the Scotch breeds of all sorts
with the short-horn bulls. The consequence
of this is, that parties will sire their ermtion
;?ie trtn In'n n? the hardv breeds
fill "HVII IV ?W HIV - V) < > J
of Galloway, Fife, Angus, Aberdeen, and
the West Highlands, will be gone and the
whole of Scotland, from John o'G routs to
Berwick, not excepting the Isle of Skye,
will be tilled with a mixed and spurious
race of cattle. The first cross will in most
cases be large and handsome ; but then,
from the neglect that must ensue (it has a),
ready begun) of keeping hulls of the iHtivo
breeds, the supply of puro Scotch cows and
heifers must run out, and the consequence
will be that people must and will breed
from the crosses ; and it generally allowed
that a second cross is a fai ure. Wha'
then w;!l happen ? In a few years noih
ing will be found in Scotland but a mixed
and bad breed of cattle. Many peopl<?
say they can breed from short horned
cattle ; so they can, but will that be
for their interest ? The short hornbreed
is spft, delicate, and liable to
many ca&ialities, which Scotch cattle are
not; and at the same time the former require
superior keep and arc not so fit to travel the
roads. Some again say, we do not w mt
them to travel, as we can now send th-m
to market by sea. Many cannot do this;
and, besides, the whole cattle in Scotland
cannot be fattened at home for London and
the other large towns ; aud let it be kept in
mind that short.horned cattle, or even crosses
from them, are very inferior beef, gener
ally selling at Is. 6d. to 2s. a stone less than
the fine-grained and beautifully-mixfd b^ef
of Scotland. Earl Spencer, who is allowed
to be one of the best breeders of England,
has a herd of very fine animals of that des.
cription, but how are they kept. Why, they
are fed, groomed, and clothed like race
horses ; and it is very questionable if there
are many farmers in Scotland disposed to
be at that expense, and if they were so inclined,
would it not be wiser to give the ex.
tra feeding to the best bcotch cattle, which
invariably fetch a higher price per stene at
market? Mr. Craig then argued that the
English do not run so much upon crosses
ARM
Jl JVD CI
CHERAW.
as we do i?i Scotland, though the climate
then) is much better sui'ed to the breed.
Q(iAvLltAl*n eattfu OfP In SlHitch CdttlK
*^nvii riiui ii tuuiv .w ? ?
something 89 Leicester sheep are to
Cheviot sheep. Now, there is not Citeviot
farmer who knows his business in
the Highlands of Scotland but woul i say
ihat by crossing his hardy Cheviot ewes
with h e finest and highest-bred Leicester
1 tups his stork would be ruined, and his own
ruin would soon follow. (Cheers.) Mr.
. Craig concluded by urging at'Pntion to the
subject, as the whole of Sco land might
soon feel the bad ?fT ctsof toe measure.
The Marquis of Tweeddale, in reference
to Mr. CraL's remarks on the aversion of
farmers in the north of Scotland to cross
their Leicester with the Cheviot breeds,
begged to ask how many such farmers he _
knew were in Scot! nd t
Mr. Craig, in reply, said he did not be.
lieve there was on?* Cheviot farmer in the
north ol Scotland who would have a ingle
drop of Leices ers'dra blood in his s:ock if
he could avoid it. It there was any such
blood amongst their sheep it was by accident.
The Marquis of Tweeddale?Where
did they ge he tops origina ly.
Mr Chug?From the Cheviot mountains.
The M.irqtiis of Tweeddale?Just so.
I agree with Mr. Craig, however, in every- i
u.. I...n ....Id . nil f iv.iitt.d urna m Int i
iji- n<ia a>nu , < . ?? > ??> ......
it be understood that there is no such thing |
as pure blood among the flocks in the nor h.
Mr. Wetherall, the we'l known ai?ricultural
auctioneer in Yorkshire, called Mr.
Cra'g'a atten'ion to his rem?rk about the
way in which Earl Spencer fed his cattle, <
and asko J?Pray, Sir, did you say that on i
your own knowledge ?
Mr- Craig?Not 011 my own knowledge,
but on informa ion trom.a most respectable <
source. ^
Mr. Wetherall?Is your informant pre- 1
sent ? 1
Mr. Craig ?He is not.
Mr. Wetherall?Then I beg to state. 1
from my own personal knowledge, that Earl 1
Spencer's cuttle are fed in the ordinary way, ;
and not in the sligh'est degree according I
to the information Mr. Craig has received. 1
Mr. Wood, Durham, oorronora ed this 1
statement and added that it was consistent I
| with his knowledge that there was no stock l
less pampered than Earl Spencer's. s
Tne Chairman then called Mr. Dudgeon '
to speak to the second question?M Wiieth. 1
er it would be better to feed sheep fat for I
mark? t, or bestow the extra kce? raised in
this northern district of the country upon 1
the young stocks ; and how far crossing difT f
en nt breeds of sheep may be carried on \
with advantage ?" (
Mr. Dudgron argued that the crossing
d flfcrcnt breeds of sheep might be practised t
to much advantage, and carried farther than <
it has been hiiherto, when greater attention 1
is paid to wintering. He was decidedly of <
iininm.i tlw?? tliA hi'tft stocks of ChCVIO'8 in '
?
the north ha<J filready a share of Leicester- i
shire blood, and :o this they are indebted i
for their superiority in carcass, wool, and <
propensities to fatten. As sheep-walks i
vary in th ir qualities, so would the stock I
vary; while what he ventured to ass? rt "
might be adopted with advantage on die <
best grazings, probably, in a general poin' t
of view, judicious crossing of ih? C icviot t
stocks by that kind of tups from different s
flocks may b" the mo3t eligible ; and on the t
interior or wildest ground the black faced ?
or hardy mountaineers, pure or crossed, 1
would probably pay better than any oth r. I
Mr. Horng, of Langwell. W. S., Edin.
burgh, also spoke to this question. He al- ?
lu led, in the outset, to the causes which had J
inrreas d the demand for fat sheep?parti. '
cula ry conveyance b, steam?and then I
sta'ed th it he agreed in most points with '
Mr. Dudgeon. He concluded by advising a
the farmers to pnwrve carefully their bree. I
ding stock, and proportion their ke?p so as I
to prevent the necessity of turning the sheep i
on the pas ure at a lime when it was natu- 1
rally scarce. With regard to bl >ck--faced 1
sle ep, he believed that ull who had them. 1
and were aware of what they were about, !
were taking care never to exceed the flrsi
crosses.
Mr. Sim, Drummond, remarked on Mr. :
Home's spe-ch that it would only admit of
partial applica'ion, inasmuch as it was quite
impossible for many farmers to k"ep their
sheep at home at all times.
Mr. Horne, in explanation, admitted this
'o be ihe fact, but added that the farmer
would find it more to his advantage to keep
his hogs at home than to send them to
marketin a bare state.
The Chairman?We are willing to hear
explanations, but we cannot allow any dis
cussion on ihe qu??sMon.
Trie Duke oi Richmond then ros**, and
was greeted with ioud and long continued
cheering. After alluding to tne business of
the evening in a rather serious strain, he jo.
cularly remarkt d upon the schoolhoy proverb,
u Jack can't always work, but must
have some little play," and crated a bumper
to "Tne Highland Society ofScoiland,
and may it ever be productive of the bes:
int?res s of agriculture." [Cheers.] He
begged now, as a Highlander, it they would
permit him to be one?[Renewed and prolonged
cheering]?to ask the Highlanders
lf? s'<ow their Lowland friends present how
they could drink the toast with Highland
honors. His Grace remarked that agriculture
was a question which affected the
worl i at large; and, as the Highland Socie,
ty of Scotland h ?d perhaps done more than
any other institution to promote its extension
and improvement, it therefore was de
EOS'
-v4^S.
VERA W .
*
SOUTH-CAROLINA, FRI1
serving of Highland honors ; and, in drink- p
ing it thus. he hoped their Lowland n"igh- o
bora would learn how fh*y b st could drink p
this national toast. TTiie toast whs drunk c
... ... L I f.L. t
accordingly, an the company standing who i
one foot on their chairs and the o'her on the
table. This is what is called Highland a
honors ; and certainly, if this is what the c
Celts under.s ood lo be a " leetle elevated,** I
tile syst'-m has been sadly misused, for ti
now-a days it puzzles the m ijority of most u
dinner p irtiesto get off* their sea's after the r
third tumbler, ins ead of getting on the ta- o
ble. Her", however, all the company got fl
aloft in capital style.) p
The Chairma* thu rose and craved a n
bumner, and, in 11 P w complimentary re. o
in ?rks, proposed " The health of the Duke t:
of Ri hrri'Hid. our newly.adopted.Highland- ?v
er." [The toast was drunk with great s|
aheering.) * h
* p
From the Mississippi Farmer. jj
Food fob h >es. ^
In the las F inner, over the signature of
'An Inquirer,* the attention of the public r w
directed 10 some of the articles which may
bp rais*'d as food fo hogs. This ts one of n,
the most important it"ms in farming; and I t|,
would gladly see the experience of our old a(
planters on the subject, given 'o the public.
To he nolo to raise our storks of hogs in a
good order, without feed ng on an article 5,
costing so much labor as corn, is certainly a H,
great desideratum?y*t one which I am 0,
persuaded could be measurably attained, |a
were the proper atteniion and pains given (,,
to the subject. It is merely as hints which n(
I hope may elicit more satisfactory commu- hi
ca ion, that I propose to give fo ih" readers ifofthe
Farmer the remarks which follow
One of the cheapest uitides which can tj|
be raised, as food lor hogs, a little expert- th
ence has proven to me to be the common w
ground artichoke. T??i? sweet and nutri ^
hous root is so hnfty in our climate that it
may be produced abundiindy with no other c<
iroublo limn (hat of planting it. Indeed so Hl
thrifty and hardy is it known to be. that i ?
have heard several farmers insist ha* it
yielded better wihout, than with cultivation. p(
11 may he propagated either by the seed or H|
he root, though by the root most speeddy
md saf? ly. On an examination of one of f0
[he roots, it will be found covered w<th
?? rms, or eyes,' and from each. if planted ;,|
p par itely, there will spring a stalk. Hence c|
me of he roots may be cut i ito a great J
lumber of small pieces for planting ; and nj
rom the rind pared off by he cook when g,
ho vegetable is used for he table, (where st,
t is very fine) the plant will spring as well
is from the whole roo'. The manner o' 4
iroducing the artichoke which I would re. b,
tommeud?although a verv slovenly one p|
?is that the farmer would plant with it in
he spring the corners of his fences and the lu
ivaste spots through his fields. By this C(
wans, with no further pains whatever, ex- m
:ept (of course) to keep hit fields closed, ,0
here will be produced by the fall, when he tfi
ipens his farm to his stoek, enough of ihese m
oots to keep ftis hogs in foo i through he m
vinter. Nor would .here be a necessity r))
or replanting in the succeeding spring ; 0f
or though hogs are remarkably fund of the ,?
irtic <oke, and will roo* to a considerable
lepth for them, yet they seldom exterminate
hem from a spot on which they have once
aken hold; and the young plants often tt,
spring up on the succeeding spring after all ^
heir depredations, thicker than ever. The yf
iriichoke is so productive that nearly half a j
>ushel of roots may sometimes be gathered ^
Vom a single stalk.
A nother excellent plant for hogs, and one
Msily cultivated. i* the pindar or gouber C(
oea,' [ground pea.] The yield of this pea ^
s mo*t astonishing, being at the rate of
rrom six to eight hundred bushels to the nf
ere, if properly cul ivated. A venerable
u?d experienced planter of Madison county, ^
Maj. Vi? k, as I have understood, has been ^
or a numb T of years practising what can
not but be nn excellent system in the culti.
nation of th's plant. Ho plants it with his j
corn, t e ween the hills, and tfter the same
cultivation, leaves it un roubled to turn his 1
hogs upon in the fall. The advantages
which I conceive this pea to possess over
any o?hers, are these .* it is more productive
; it doi^s not rot on the ground (as the
pea forms itself on a stem which runs under tf
'he ground ; (and, whit is of great moment o
to many of us who have thin lands, the n
roo'ing of the hogs for the pea turns under A
the grass and the vines winch make a fine sl
manure; besides which this rooting is si- h
most as good as the fallowing so much es. n
teemed in the best farming sections of the 1
world, and leaves the ground mellow and ?
loose and in a fine stare for the succeeding a
crop. If M tj. Vicrk will give to the public p
hrotigh the columns of the Farmer, the {I
resulis of his experience, I have no doubt pi
the attention of m ?ny of our citizens would b
be i sin finally directed to this plant. n
? _ j .1 1 ? _r ?r _
I nave also neara me panning ui wipn u
ihe yam potato in the same manner (with d
corn) spoken of; and it doubtless would p
produce many of the same advantages, as n
it is known that few growths upj more ma.
nuring. on being turned in,'It an potato ?
vines. n
But from all accounts, I have no doubt
by far the most abundant and cheap food k
we could raise, not only for hogs but for s
almost every other kind of stock, would be t<
the carrot. It is said to suit best in a light j ?
sandy soil, as do nearly all the esculent tl
roots, and would therefore do well in our fc
country. The yield has been known to bo
upwards of eight hundred bushels to the y
acre, and two hundred is as low us the most r
indifferent soil and cultivation ore saki to tl
* * . * ' - \
k ' . -nWr
*
%
* j*
Cr JL 2
AD r E R 1
DAY EVENING, JANUAK
iroduce. In the 15 h vol of'The Library tl
if Entertaining and Useful Knowledge,' ir
ublish^d at Boston, there is a strong reoinm^ndation
of this vegetable, from which rr
mai?e the following extract ; g
Besides their use as human food, carrots w
re in some places grown largely for the is
onsumpt on of stock, especially for horses, f h
t ? affirmed that cattle which have at once w
isted them, usually jjref'T them so much oi
> turnips as with difficulty to be mad to e?
''turn to the latter. The milk of cows fed
n earro's never acquires any unpleasant p<
lavor, while a> the same time the quantity p<
roduced is increased. Calves thrive nd- w
urubjy, and bullocks are speedily fattened is
n tins food. Carrots arc equally benefi
ialas nourishment for sheep, and are de. c%
oured with activity by swine. In the short k'
pace of t"n days a lean hog was fastened ay
these roots, having consumed during that ur
rod 196 pounds. Its fat proved vcrv ip:
- - ^ I / - ?
fie, white mid firm, and did not was;e in jo
io dressing. Horses receiv.og no other
istenancc, perform their work as usual ("|
ithout any d.nnnut o.. of th?'ir sleekness.1 r:
As a d'-nio istra ion of the vasi produc ive- hi
ss and nu rit ve strength of the carro;, to
io folluwing iroin tne same ar trie is also tit
Jdud: - to
4A" Parling'on in T'?rksh?re the s?ock of V\
farm# consisng of 20 wo?k horses, four hr
illorks, and six inilch cows, were fed, from pf
id of September to the beginning of May,' 0f
it (he carrots produced frotn three acres of at
nd. Tne animals, during the whole of w<
lis period, lived on these roots with the s?,
Jdition of only a very small quantity of pC
ay; and thirty hogs cere faitenener* on pr
it* refuse left by the cuttle.' tu
How immensely an* wo behind the scion- Cc
fic farmers of the nider par:s of worM in |ie
inft and economy ! and how dearly are ^
e paying for our neglect of tlvse things ! tlx
rnong us if a farmer were asked o support jn
io above stock, if he pursued the usual th
jurse, he would perhaps plant the 'hr?.e 0tl
::res ?n corn alone, or with the addition of ra
few c rnfield peas or pumpkins; and with
and cropping and his utmost thrift, the yr
roduce would scarcely subsist the horses tic
one one third of ihe above lime. fo
It will he perceived that all the articles of cc
iod for hogs above referred to, are fall nc
iid winter fruits. Unless they are gathered SI
id preserved, we will still be without a he
leap food during the spring and summer, wi
'o supply this gap, I must confess I know it
fno good substitute to the ryo, clover, nn-1 J]
rasses of the North ; and to them we 8h
iould turn our attention ns speedily as pos pr
hie. Ifearth" melons and cymblings, ap
?c. suggested by *An Inquirer,' could no; <|j;
i> produced sufficiently early to take their sh
ace to any great advautage. J. J. <*p
[Note.?As we have not had an oppor- [t
nity ef seeing the author of the foregoing be
jmmunicauon, and as we prefer that the he
>me should accompany all original articl- s ha
our paper, we take the liberty of stating
kt it is from the pen of tlte same gentle- m
an that prepared the able address pro- ar
ulgafed las; summer by the Raymond Ag- thi
cultural Society, Joh < Jenkins, Esq , one be
' the R?'uresentatives elect from this conn- oa
to the Legislature.?Ed. Mist. Farmer.] th
flc
Goose Wheat. wi
Mr. Isaac B ibcock, of Rush, has presen. hi
rl us with a small quantity of Goose ad
^hea' in the head, raised by his son H.
. Babeock. This wheat has but rocntly hi
tcome known, and is attracting consider. t
>le attention nmong farmers. It is re- tui
arkably productive. Often yielding from *'
) to 75 bushels from an acre. Mr. B. ba
united one hundred and ninety grains
jm one stalk. 'e<
This kind of wheat is snid to derive its
imc from ihn fact that a v< ry few grains ni
' it were found in the crop of a wild goose ra
at was shot a few years since near the
?.id of L ike C'lamolain. The wheat was sn
jticed to b? of a peculiar quality, was sq
iwn, and from those f-w grains have come m
I that we now have ia the country. di
Buffalo Com. ce
p<
From tho Mississippi Farmer. V
THE ART OF CURING BACON.
Messrs. Editors;?It is conceded by all,
tat the people of E *t:ern Virginia exct ll all !?
'hers in the art of curing bacon, and this
)pu ation is strictly founded upon truth. 8
itid vet there is no good reason why it P1
lould be so, for I made as good bacon 13
ere last year as I ever made in old Virgi- la
is. The people of Kentucky, Ohio und 10
'enni'ss' e do not m ike it as well, nor ever l."
'ill, until they adopt ihe Virginiu method, 1 1
nd every part of that method ; for, to dis- 3<
eose with any one of the requirements, al. 1
tough some appear frivolous to the inexpe- 1 1
eneed, will prove certainly fatal to your P1
anon, if intended for the palate of a conoisseur.
As tie bacon making season is
ear at hand, I propose to furnish your reaera
with the most approved method as *'
rsctisel in the Tuckahoe region of tnat re. "
owned commonwealth.
In the first place then, let your hogs be ?
r?ll fed on corn ; for it is impossible to
sake good ba<-on out of leun or mast meat.
It is very desirable that your hogs be bl
illed by the first of January, if the weather 'c
uita , as you will thereby have time enough
? salt and smoke your meat before the
rurm weather sets in* At nil events, have
hem in readiness to be killed the firs, suita- '
tie weather afier that period.
Unless the weather should b't very cold
rheh you kill, it will b" prudent in this c|L c
nate, to let your hog9 remain suspended in tl
he open air the whole night succeeding t<
SET'
> <
' / Z E ti.
Y 10, 1840.
?e ir slaughter. This will insure their I
ig chilled fo the marrow.
You ran have Botbing better to salt yr
ieat clown in than troughs made of the !i
est pine treeg. Hogsheads answer ve
ell. but barrels do not answer at all, as
impossible to pack whole joints away
iem w'fhont leaving largo vacant spac
'hich will prevent the brine from risi
ver the meat : a thing that is absolute
tscntialin this climate.
Your trough should be placed upon
jrfect level, which can Ik? done readily
wring a gallon of water into it, and th
edging up 'he lowest end until the wal
dispersed over the whole, bo* torn.
As soon as your meat it cut out, (whi
'ery owner ofhogs must be presumed
low how to do,) have two heaping te
oons full ofpulve'ized salt petre rubb
ion the fleshy side of each joint, and o
? f^ll /.Kino cat
i-xpouii inn upon every tirviv.vMiu*i ??
wl.
Then rub your meat well with ss
Turk's fsl in I pret'v well beaten, or puU
Bed, is i'>e kin! I use,) beginning with t
ims These should b<? placed in the bi
m o' the trough, as closely fitted into ea
her as possible, (and they may be ma
do it perfi-ctlv,) with the fleshy sid<'S u
ylu>n \ou shall bus havec veredthe whc
it'om of the trough with hams, sprinkle
enty of salt over them. D > not be ofrn
'using too much salt. The meat can on
>sorh n given quantity in a given time, ni
hatever rema'ns can be used for saltii
jck, &c. A bushel of salt to 800 lbs.
irk is the rule in Virginia, but I think
udent to use more than that in this la
de. You will thus put in course afi
?urse of hams until the trough (or hog
?ad) he ine.third filled ;?then nppropria
iothbr toird of the trough to ahoulders, ai
e remaining third to middlings, chines at
wis. These can be filled up a foot abo'
e edges of the trough. The skulls ai
her bloody parts should be salted sep
tely.
If the wpa'hcr should prove favorab
iur meat will, in the course of a week, si
5 down very considerably, and the brii
rmed by it will rise above the liighi
?erac ofjoin s. I think you ncedenterta
? fears for its safety uftcr this hnpper
lould the weather become very wari
iwever, fifteen days after the salting,
ill be prudent to see that no flies are abc
; and even to displace some of the mi
ings so as to enable you to sea one of t
oufders. Should this, and the bri
ove pretty coH to the hand, and the jo
ipear to be attaining considerable firmnc
slurb it no farther. But, on the control
ould the brine be warm nnd the joi
ongy, your meat will be in great dangi
will then have to be spread out and ti
ine extracted. With good managemei
I waver, ( believe this state of things w
irdly every come to puss.
At the exp'ration of throe weeks all tl
iddlings and smeller pieces may be strut
id hung up in your smoke house; and
s expiration of four weeks th > joints m
i taken out and strung. Splits of wh
ik make the best strings for this purpc
at I have ever seen tried. A Her this
>ne, let each joint he very well rubb
Itb i he ashes of hickory wood, and th
ing up carefully with as much ofthe ash
lner.ng 10 the joint as possible.
It is very desirable that your emo
>use be both large and high ; otherwii
ehe.it ofthe fire may raise the tempei
re to such a degree as to injure your me
ry seriously. I have frequently knoi
icon to be* eff cted in this way. Ifyo
loke house be built of logs, let it be pe
ctly well chinked and daubed with cia
id the roof be rendered as tight as conv
ent; otherwise the smoke will escape ti
pidly.
Have a hole dug in the centre of yo
noke house 18 inches deep by three A
|uart?, in the bottom of which the smo
4 - tl??\ lAinta imrV
USl Ut; iiiaue i niiu upuu iiic juisisf mm
ately over (his hole, should be pi
kJ a platform, 6 or 6 feet square coi
jsed of slabs. The object of this is to pi
iut the heat of the fire from affecting t
eat immediately above it.
Hickory wood chips is the best mater
* smoke with ; a peck to a half bushel I
g sufficient for a day. These ch
louid be rendcrred very damp in order
'event their burning too freely. A smo
made by placing two chunks in the b
m of the hole, with thoir fire ends lapp
gether, the chips poured over them, a
e whole covered three.or four in"t
sep with damp saw.dust. This last is;
rluiely necessary to prevent tn? fire fn
Liming too freely. Indeed I consider s
ust (any kind will do) so essential in t
recess, that i would send 50 miles for it
ler than attempt to make bacon without
The amok*' should be kept up throughi
ic day, bu: be permitted to go out at nig
si the temperature of the house be t
luc.n raised.
At the expiration of two weeks the jot
nd chtpes must he taken down and put n
arrets, or something else, as they wo
e njured hy being exposed longer to I
moke. One of tnem will then be foi
> make a very excellent and convent
ish, especially if boiled with turnip-top
At the exptra ion of three weeks the m
lings must be taken down and secured
ke manner from the further influence
ie smoke.
W.ih regard to the joints, it is very di
-i. 1? .i j .i. _
Ull IU SI1IQKU lUOin IUU II1UUII, dliu lllCJf III
ioret'ore, be continued under this proc
> as late a period iu the spring as may
. *
V
? * 4 25
*- v- V v %
. - ijr
FE *
, / j
|
NUMBER 9.
3e. thought coifsistent with a due regard to their
safety from the depredations of the skipper
>ur fly-* * , *
str. Whenever your joints may be eonsidered * 9
iry as sufficiently smoked they must be taken
it down and packed in hogsheads, barrels, &c.
in with the ashes of hickory Vood me metife
eg, od of packing to be very dtch the same at
ng in the salting process ; except that, as the
dy packing in ashfes is designed in part to pro*
tect the meat from the ravages of skippers, .
a hugs, &c. a more iiberul use of the tfshes
be must be resorted to than of the salt. Let
en the layers of meat be well separated by the
ter ashes (say half an inch at least, but as much
more as you please,) and all t)p space not *
ch o >cupied by the meat should be occupied by
to the meat should be occupieddiy the ashes:??
a. the topmost joint being covered at least tws
ed inches deep. Such bacon will keep as
ne as you desire. 7^
jd Yours, respectfully, - \
Thos. S. Dabnev.
dr, Hinds County, 8th Dec. 1899.
e- ???
he * With regard to these destructive insect*
)t_ it is thought by many that a free use of the
pods of red pepper, in the smoking process,
. will greatly retard their operations, if not
expel them from a smoke house. It ie worthy
P* of trial, but I do not give ii as the result of Hly
)le experience. T, S. D. ,
n ,
. CVTB acts r#nv TnrviK RnCL a adttrk&S.
jy Before the Farmers' and Mechanics So* _?
n(j ciety, of Now-London County.
ng The alternating system of husbandry tea *
of no: obtained among us that consideration t.
it which irs importance demands. It is well
ti known that ordinary lands will not bear a
er succession of the same crops without a sue*
;g. cessiyr diminution of product; and that if
te t^rain, grass, and roots, are alternated or
ad succeed each other, the decrease of fertility,
ad is much less apparent. This is ascribed
ve to the well au:henticated fact, that different
nd plants exhaust different fertilizing properties
a. of the soil* or, in other worda, that each
species, requires a specific food, which
le, other species do not take up. It it now
3t- generally conceeded that wheat will not do
ne well in a soil which has no lime in its com*
?st position--that clover and lucerne require
iin gypsom? that flax cannot be raised on the
is. same ground oftcner than once in six or
m, eight years, with advantage. These fects
it are explained upon the ground that, in ana*
>ut lizing wheut, it is found to contain lime;
d- clover, on analysis, has yielded gypsum at
he the rate of four bushels to the aass?-and
ne the supposition is, that a crop of flax ex*
in! haust8 the soil of some property essehtial to
ss, its perfection, which it. takes time to restore,
rv, The crops can derive these supplies from
int no other source than the soil; and if the
?r. supplies are not there, the crop will be eith.
he er deficient or defective,
nr. There it still another reason to offer for
ill alternating crops. The soil if in grass, becomes
annually more hard and compact ;
he Uufctoots are consequently restricted in their
ag range for food; the heat and atmosphere
at become partially excluded, and the decomuy
position of vegetable food ir arrested. The
ita consequence is that the finer grass gradise
ually disappears, or runs out,as it is term*'
is <>d, and the grass crop gradually diminishes,
ed If ploughed and cropped occasionally with
en roots, these inconveniences are obviated;
its the soil is broke and pulverized, and ren*
dered pervious to solar and atmospheric inke
fluence, and the vegetable food which it con*
to, tains is thereby rendered solvable ; and if
a- manure is giving to the tillage crops, as it
?at should and can be once during die course,
vn the soil will become renovated and fitted
ur again to receive the grass seeds, with the
tr- prospect of a greatly increased burthen of ^ \
ly, hay. M
e. The grasses are, however, Dot the only y- **
00 system of crops that are improved by tfct * , alternating
system of feqabaodry. Th#ur
tillage crops, in torn, are alike bennefifted,
;6t not only from the advantages of change,
ke which j have endeavored to point out, bat
ie. from the veritable matters of the sword,
|a. which, instead of remainig in a measure
n. dormant and useless, are Decomposed and
re. become the active food of the crop; while
he the root crops by their pulverising influence
upon the soil, improve it mechanically and
jaj chemically, ibr both grain and grass.
^ As a general tfimark, it may be said, thai
1 * labor and capital can be expended in no
way more profitably bv the farmer, than by
enriching hit lands. God has given,to us
&t all the elements of fertility, of plenty, and
M happiness. He has given to matt tlw ca_
n(j pacity of appropriating them to his owu
use. He has commanded him to exercise
^ these capacities with diligence; snd, aU
3m though he has not promised, he seldom fails
aw to bestow upon those who honestly keep
^jf the command, the highest rewards in tempo.
ra ral happiness.
jr" The great secret of success in agriculture,
. consists in adapting our craps to our soils, in
^ fitting the soil for the reception, in feeding
! ' them well, and in giving them proper cul00
ture; and the great obstacles to improvement
are, ignorance of the principles or sci*
ence of agriculture, a blind adherence to
?J? old practices, and a parsimony in expendt.
u'(^ tyre. We better understand the economic
l',e eal management of animals than we do of
,ncJ plants. We know that we cant make fat
ent beef, or pork, or mutton profitably, without
** we feed high. It requires a certain amount
of food to keep an animal in good condition
in ?oh beyond this which the beast can con.
?l sume digest, and assimilate, is virtually con*
verted into flesh. Now, it makee a vast
flv difference whether this extra food is con<y,.
verted into flefh in three months, or twehre ;
est' because, in the former case, three-fourths
be of the ordinary food required to sustain fife
A