Farmers' gazette, and Cheraw advertiser. (Cheraw, S.C.) 1839-1843, April 26, 1842, Image 1
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VOLUME VII. CHERAVV, SOUTH-CAROLINA TUESDAY. APRIL 26. 1843. NUMBER 24 5|i
By Jfc. MAC LEAXi
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SOME REMARKS OS THE
AfANUFACTURE OF MAI2E StfGAR,
By William Webb, of Wilmington, Del.
(Published be the National Agricultural
Society.)
Concluded.
11 It as a part of the system of cane
planting in Louisiana, to raise as full a
atand of cane upon the ground as possible;
^ experience having proved that the most
ugar is obtained from the land in this
way." As far as my experience has
gone, the same thing is true of corn
This point must therefore be attended to,
and the deficiencies, if any occur, made
op by timely replanting.
The next operation i* taking off the
ears. Many ab:!ks will noi produce any,
but wherever tliev appear, they must be
removed. It is not best to undertake this
work ton early; as when thenars rirst ap.
pear, they are tender, and cannot he taken
off without breaking, which increases
the trouble. Any time before the formation
of grain upon them, will be soon e
uough.
Nothing further is necessary to be done
ontil the crop is ready to cut for grinding.
In our latitude, the cutting may com.
mence, with the earlier varieties, about
the middle of August. The later kinds
will be ripe in Sept'r, and continue in
season until cut off bv frost. The stalks
should be topped and bladed while standing
in the field. They are thon cut,
tied in bundles, and taken to the mill.
The lop blades, when properly cured, make
excellent fodder, rtaher better, it isbeliev j
ed, than any hitherto used; and the rosidu- j
um, after passing the rollers, may f-asi y he
drrcd and used in th* same way; another
advantage over the enne, which, after
the juice is expressed, is usually burned.
The mills should bo m ade on the ?ame
genera! principle employed in constructing
those intended for grinding canc.
,\n important difference, however, will be
found both in the original co?t, and in
the expense of working them. Judging
from the comparative hardness of cane
and corn stalk, it is believed that one.
^ fourth part of the strength necessary in
the construction of a cane mill, will be
amply sufficient for corn ; and less than
one.fourth part of the power will inor^ it
with the same velocity. It may be made
with three upright wooden rollers, from
twenty to foityinches in length, turned
so as to run true, and fitted inloa strong
frame work, consisting of two horizontal
pieces sustained bv uprights. These
pieces are mortised to admit wedges on
each side the pivots of the two outside
rollers, by which their distances from the
middle one may be regulated. Tho pow.
er is applied to the middle roller, and the
others ere moved from it by means of
cogs. In grinding, tliestalks pas-* through
on the right sido of the middle cylinder,
and come in contact with a piece of frame
# work called the dumb returner, which directs
them backwards so that they pass
through the rollers again on the opposite
side of the middle one. The modern improved
machine is made entirely of iron;
three horizontal rollers arranged in a triangular
form one above and two below,
the cane or stalk passes directly through,
receiving two pressures before it escapes.
The lower cylinders are contained in a
small cistern which receives the juice.
The latter machine is the most complete
the former the most expensive. These mills
may he moved by cattle, hut for large operations,
steam or water power is pr?ferable.
When the vertical cylinders are
turned by cattle, the axis of the middle
one has long levers fixed acrrws it, extending
from ten to fifteen feet from the centre,
To render the arms firm, the axis
of this roller is carried up to a considera.
ble height, and oblique braces of wood
* I I A? L J
py wnicn mo oxen or n~isesaraw, arc extended
from the too of the vertical axis,
to the extremities of each of the arm".
W -When horizontal cylinders are propelled
by animal power, the upper roller is turned
l>v cogs at one end, which are caught
by cogs on a vertical shaft. It is said
that in the West Indies, the purest cane
juice will ferment in twenty minutes after
it enters the receiver. Corn juice
has been kept for one hour before boiling,
without any apparent injury resulting;
hut so much de'ay is not desirable, as it
may he attended with bar) effects.
The process which has been employed
in the manufacture of Maize sugar, is as
follow! ; The juice, after coming from
the mill, ?tood for a short tirou to deposit?
pm? of it# coers#r impuriti**; it was then
poured off, and passed through * flannel
strainer, in order to get rid of such matters
a* cmtld be thus separated ; lime ws*
ter, Called milk of lime, was then a Ided
in the proportion of one or two table
spoon's full to the gallon. It is said by
sugar manufacturer, that knowledge on
this point can only be acquired by exper.
ience; hut I have never failed in making
sugar from employing too much or too
little of the lime. A certain portion of
this substance, however, is undoubtedly
necessary, and more or less than this will
be injurious; but no precise directions can
be given about it. The juice was then
placed over the fire, nnd brought nearly
to the boiling point, when it was careful'
" - I- ? In nrtmralato thl?
I V 3MIIIIIICU, iiMiip taio i</ vu>ii|/iv>v |
operation before ebullition commenced.
It was then boiled down rapidly, remoV*
ing the scum as it rose. The juico was examined
from time to time, and if there was
an appearance of feculent particles which
would not rise to the surface, it was again
passed through a flannel strainer.
In judging when the syrup \Vas sufficent.
ly boiled, a portion was taken between
the thumb and finger, and if when mode
rately cool, a thread half an inch long
could be drawn, it was considered to be
done, and was poured into broad shallow
vessels to crystalize. In some cases crystallization
commenced in twelve hours;
in others, not till after several days; and
in no case was this process so far comple.
ted as to allow the sugar to be drained in
less than three weeks from the time of
boiling. The reason why so great a
length of time was required, I have not
yet heen able to discover. There is no
doubt but that an improved nmcess of
manufacture will cause it to granulate as
quickly as any other.
In a manual on the subject of cane sugar,
prepared a few years since, in compliance
with a resolution of the House of
Representatives, some improvements
were suggested on the usual inodo of op.
eratioD, which appear equally applicable
to the corn. They are at least worthy of
trial. The author remarks that" Defeca.
linn i?i fhn nrnhtam of ?nrrar mnk
; - ? ~ " i - o
ing, and that it is one of no easy solution
is proved by the unsatisfactory experience
of center ef. We shall venture to advance
a plan relative to this subject,
which is in some respect new, Rnd is
founded on the view we have taken of
the chemical composition of cane liquor.
The cane juice, after having been suffer,
ed, by standing, to deposit its coarser impurities,
should be drawn off ton rectangular
vat, having a double bottom, and
whose depth is equal to its diameter; in i
liiis vessel it must be subjected to a temperature
of 209 to 290 degrees. F. From
this vessel after a repose of about fortyfive
minutes, its clear contents are to be
drawn, bv an orifice placed one inch ahove
the bottom, into a vat of similar con
structioi,, whose top is situated four inches
above the bottom of the first?taking the
precaution to pas9 the liquor, in its pas.
sage from one vnt to the other, through a
^ 14 r?#?l n f9 YV K tt t
niier OI cwnrso tuuuil uagf;ing. .....
remains in the vat is then to be drawn off
through an orifice, on a line with the bottom,
and suffered to settle in casks, the
clea po tion being added eventually to the
second vat. The filtered liquor, in the
second receiver, is now treated with a
milk of lime, formed by adding perfectly
impalpable slacked lime to water, in the
proportion of not less than four cubic
inches to a gallon, the steam being let in
O O
previous to the addition of the lime. The
quantity of temper is to be regulated as
follows: after the additions of temper, portions
of the liquor are examined, from
time to time, by passing it through a fine
cloth filter, and adding to it, in a wine
glass a tea-spoon full of clear lime water;
so long as a cloudiness appears in the liquor,
on the application of this test, more
milk of lime must he added. The heat
must be carried at 210 degrees F., when
the steam must be cut off. after a repose
tike that above described, it is run off by
means ot an orifice, one inch above the
bottom, until it begins to appear cloudy,
when this orifice is closed, and another,
situated on a level with the bottom, is
opened, and the remainder is run off into
a tub or barrel to settle for future decantation.
The defecated liquor is made to
traverse a bagging filter, as before, on its
way to a general reservoir near the grade,
and which should be capable of hold ng
one thousand gallons. Sulphuric acid,
diluted with twenty times its weight of
water, or tartaric acid, dissolved in ten
j times its weight of water, is added, from
time to time, to this reservoir, in quanti
ties sufficient to maintain its contents, as
nearly as pon ble, in a state of neutraliza.
tion, or in such a condition that there
will be no alkaline reaction on paper
stained with yellow by a strong decoction
of turmeric.
" The reasons for the foregoing plan
are the following: float alone is sufficient
for the separation of the albumen,
and a large portion of the green fecula.
The first heating, therefore, coagulates
tne albumen completely, the greater part
of which will rise to the surface in a
cr>i,rr? nr t*narin> }_ hrin^im?
along with it a part of the precipitated f?oula;
while another portion of these impurities
then falls to the^ bottom, along
with insoluble earthy matters, pieces of
cane, dec. And on being transferred to
tho second vat, the quantity of lime required
for rendering insoluble the balance
* - * < s
' - * ' . * "* ....
>- Lz*. * . _ t r .
i of the coloring matter in the j lico Is
greatly reduced, while its mischievous influence
in rendering albumen soluble is
avoided, since the principal part is a'ready
removed. Ti e fillers collect those floN
culi which had escaped the process of
subsidence; and the addition of sulphuric
acid, or of tnrfaric acid, removes from the
defecated liquor all excess oflime which
it may contain, and the insoluble precipitate
of sulphate of lime subsides on the
bottom nf th#? tmneral reservour. wi bout
Ill umniwn-, ...... ? r '
the lip, or in these proportions. It is
mounted over a separate furnace?is mov.
eable upon its nxis, and is furnished with
a large lie, ov*r which the whole contents
maybe poured into a receiver. On
the side of the vessel opposite the lip is a
rope or chain attached to a pulley over
head, by means of u hich it is quickly emptied.
*' In using this pan, the juice is
evaporated in the kettles as before, hut is
struck, between 25 degrees and 23 degrees
of the Hydrometer ofBaume, into
a largo cistern capable of containing at
least four or five hogsheads, where it cools,
and depositcs a thick sediment. From
this reservoir, it is pumped up, from time
to time, into a smaller one situated just
above the Bascule pan. The operation |
with this apparatus is as follows: The I
gate attached to the reservoir of syrup is j
raised, and the bottom of the pan covered ;
to the depth rf four inches. A brisk fire
being kindled under it, boiling soon commences;
a slight scum rises, which flows
down into the lip, whence it is removed
by means of a band skimmer. The striking
point is ascertained as in the kettles,
except that a thermometer is often made
use of to learn its npproach. When
struck, the thermometer stands from 239
degrees to 233 degrees.
* To assuage excessive ebulition, St is
customary to throw in a small oieco of
lard or of butter just previous to the com.
plctionof the cooking; and at the moment
of decanting the charge, notice is given
to the fire.tuan, who closes the ash-pit
door to prevent the flames from rushing
up into the boiling apartment, to tha in.
convenience of the operator, who is stationed
upon the rim of the furnace by the
side of the pan. Immediately on its be.
ing discharged, it is suffered to fall hack
to its place, and the gate of ttie reservoirs
is lifted ns soon as possible, in order to
cover the bottom of the pan before it toe.
comes too not from the action of the
flame.
"The time required to perform the
operation varjrs front twenty to thirty
minutes, and the result is a highly irnproved
sugar, with the estimated gum nf
one hogshead in fourteen over the o'd
method."
Dutrono found, by experiment, that
"1V" ' 1
going forward to injure the kettle9 by
the formation of a thick crust.
" It will he at once apparent, wherein
the present method of defecation has ad.
vantages over that where steam vats are
employed, since by that plan a large portion
of the albumen was rendered permv
nently soluble by the lime employed for
throwing down the green fecula; and besides,
no measures were taken for getting
rid of the superfluous alkali remaining in
solution, after the defecation was completed?the
alkali being left to enter into
union with the sugar? and by its subsequent
action upon it in the kofles, to convert
it into gum.
For evaporation, flat bottomed pans
are recommended, made either of copper
or boiler sheet iron. If the situation will
admit, thev should be so arranged, that
the juice will run from one to the other
and thus 9ave the trouble of lading. The
lower pan should be furnished with a
spout at the bottorrt, (not less than four
inches in diameter.) by which its con
tents can be drawn off. The ahnpe of
these vessels should he oVong their sides
and ends sloping at angles somewhat different
in each. In the upper pan where
the juice first enters, the sides form an
angle with a line perpendicular from the
bottom of about 3D degrees. In the low.
est pan, this angle should not he less
than 45 degrees. Skimmers with rec.
tangular, instead ofcircidar edges, must
he employed for removing scum. The
syrum is, brought, in the latter vessel, to
about 25 degrees by the saccharometer,
when it is withdrawn into a large wooden
reservoir, whose depth should be at least
three feet. To finish the evaporation
the Bascule pan i* recommended ; this is
extensively used in Louisiana, and has
over the kettles the advantages of com.
pleting the operation with greater rapidity
and safety?of enabling the operator to
carry the boiling completely to the pointof
granulation, and then to decant the
whole charge instantaneously into the
color ; also of giving to the syrup time
for depositini; a heavy sediment of impu.
rities, not otherwise separable from it, bat
which, on the old plan goes forward to
impair the granulation, and to discolor
the sugar; and, finally, of allowing the
proprietor to superintend in person the
concluding nnd most delicate part of the
manufacture, one Buscule pan being sufficient
to evaporate to the granulating
point, in twelve or fifteen hours, all the
juice which two sets of kettles can evaporate
in twenty.four hours, to the point of
concentration mentioned above. This
pan is of a circular form, made of copper,
fourteen inches deep, five and a half feet
/linmatnr ?ml oirfppn innhpq rlppn near
the quantify of matter which unite# the .
nlnst favorable circumstances for crvsta. ]
liiirlgthe sugar, is from fifteen to sixteen
cubic feet; and it was from this khorl.
edge, that lie regulated the form and dimensions
of the cases about to be deScri.
bed. tie made many trials of cas'*s differently
shaped at bottom, and ultimately
fixed upon the following, as tnost convcn.
ient and effective. The crvstaliziner case i
principally rairoons. ui in* inner, ui?;?
quires tho produce of one acre to plant
three. Tne grain from one *.cre of corn
will be sufficient for planting forty acres.
Therefore, the difference in expense for
seed, will he as one to thirteen.
In planting cane, furrows are made
with the plough from two and a half to
three feet apart; in these the layers are
placed in a double row, and the earth
drawn oyer them with hoes to the depth
of three or four inches. In the spring,
before the plants are up, this covering is
partly scraped off, so as to leave them
buried from one to two inches.
From this account, it is evident, that
no more manual labor will be required to
drill fifty acres in corn, than to plant one
acre in cane. The lahor of cultivating
the latter plant during its growth, is also
greater; but this may be balanced by the
extra work required to take off the embryo
ears from the corn. When cultivated in
the mode recommended, the stalk of corn
is soft, remarkably heavy and full of juice
A r
from bottom to lop. i ne amount 01 power
required for grinding them must be
much less than is necessary for cane?or,
what is the same thing an equal power
wiil do tt with greater rapidity. The
average yield of cane in Louisiana, is
one thousand pounds of sugar, and fortyfive
gallons of molasses per acre.
From the above comparative statement,
it would appear that one halt tins amount
of crop from corn would be equally, if not
more profitable.
[ will only add in conclusion, that
whether or not sugar front the corn-stalk
may soon become an article of profitable
export?its manufacture in the simplest
j form will enable, every family to supply
themselves with this article for common
use, now becomes so much a necessary
of life, and thus save a considerable hill
j of expense, yearly paid for foreign sugars.
| (Translated at the Patent office, and high,
i ly confirmatory of Mr.
H.L. ELLSWORTH.)
! Extract from Antilles de. la Society Polytecnique
Pratique, J\'o. 22, for October,
j 133U.
tfugar of Corn.?Thorn in no plant
v ' ' ' T-ifer >
r
is made of wood, and ought to he five l
feet long and three feet Wide. Its bottom
is formed of two planes (like a trough^
the uniting of which forms a channel.
Along this chanflei twelve or fifteen holes,
an inch in diameter, are bored for the
molasses to drain through; the depths of
the case is nine inches at the side, increa.
sing towards the channel, where it is fif.
teen inches. When syrup is poured into
these cases the holes nro stopped with
plugs; after it has crystalized, these are
removed, and the sugar becomes drained.
The rooms in Which the operations of
crvstalizing and draining, or curing, are
carried on, should he kept at art even
temperature of about 80 degrees F.
Enough has been said to enable any
one so disposed to manufacture sugar
from Maize, either fin a 'r.rgeor a small
scale. As to the profits of the business,
I shall make no positive assertions; experience
on the subject is yet too limited
to warrant them; and as all the facts in
relation to it are now before the public*
everyone interested can draw hi* own
conclusions. It is said by those acquainted
with the cultivation of the cane, that
the business cannot be carried on profitably
on less than one hundred acres in
Ar/\ra n n A fh*l attomntsnn a small scale I
will be certain to fail wittyi/^rent loss of
time and labor. How fartms may be
applicable to corn, remain# to he seen.
Some comparison between the cultiva.
tion of cane and that of corn may perhaps
ba interesting.
The cane lands in Louisiania are re.
deemed to agriculture, by .strong embank,
ments along the river, and by numerous
ditches, which extend back into the
swamp to a considerable dis'ance beyond
the line of cultivation. The ground is
still further divided by smaller ditches
into lots of from one to two acres in extent.
I', is extremely rich and productive;
hut the expense of draining, and keeping
up the embankments, must bo verv con.
siderable; this forms the first difference
to be noted in the culture of the two plants
under eonnide-ntion.'
The best season for planting cane in
Louisiana, is in the fall, which is also the
time of harvest, when labor is most valuahle,
and the greatest exertions are re. j
quired to secure the crop before it is destroyed
by frost. But the most striking
difforence will be found in the cost of
seed, and in the labor of planting. The
cane is propagated by lavers; these arc
partly furnished from the tops of the
plant, when cut for grinding, hut are
ac ii i_ I. :*
of greater'gene.fal interest or utility than
Indian corn. It can serve, under a greaf
variety of d fferont forms, for the nourish,
ment of marl and the domestic animal*,
and ahove all, the application of indus.
tr.ous science.
In reference to its saccharine qualities,
Maize has not been sufficiently"hpprecia.
ted. Travellers report, that under the
tropics the stalk of this plant is so very
saccharine that the Indians suck it as in
other places they do the sugar Cane.
Mr. Pa I'a"! who has made a great many
researches on this application of ATiizo,
has arrived at a .ainarkabte result?he
has found hy many experiments both in
France, and more recently in Africa,
that this vegetable, hy a simple modification
applied to its culture, is able to fur.
nish a much more considerable quantity
of sugar than hy the ordinary method.
This method consists in detaching
from the plant, immediately after the fecundation
of the avaries (after .he plant
has tasselled) the young ear, and to leave
it to develop itself thus deprived of its
fruit. Arrived at maturity, the stalk of
the Indian corn contains crystalizahle
sugar in quantify very often double that
obtained when the plant is left to manure
with the grain. In fact, hy the ordinary
mode of culture, the grain is nourished
at the expense of the sugar in {he stalk,
as it absorbs a great quantity of this immediate
principle, which, by the process
of nutrition, is converted into starch. 0:i
the other hand, if the young ears are immediately
destroyed, the sugar intended
to flourish them remains in them where
it accumulates, and the Maize plant is
thus convened into a true angaj- one,
while the fibrous part can be manufactured
into nancr.
The quantity ofsugar is so very great
in the stalk of the Maize doorived of the
ear, that the pith of this vegetable retains
a sensible flavor of sugar even after it has
been dried, as is easily proved by examining
the specimens deposited by M.
Pallas in the Bureau of the Academy of
Sciences. These results are so imporj
tant as to merit experiments on a grander
scale, whicli may obtain thus for France
a source of new industry in the manufacture
of sugar.
From the Chicago Agri.u'luriat.
GttKAT VALUB OF I^DtA* CORS.
I I believe it 19 generally admitted that
there is no grain grown in the Union of,
more value as to its general usefulness, for
1 b th man and beast, than the Indian corn;
and yet with what contempt it is treated
by many when it is occasionally placed
on our tables in the form of bread.
How many have I fallen iti with in my
travels among nothern people particularly
those who are unaccustomed to the mode
of living in the middle and southern
States, who exclaim against corn bread,
or its usefulness nny farther than for
stock. I think the cause of dislike is
more from the want of knowledge how
to prepare it for the table, than any thing !
else.
Plain Corn Bread. Six pints meal,
one table spoonful salt, four pints water, |
thoroughly mixed with the hand, and bh- !
ked in oblong rolls about two inches thick; '
use as much dough for each roll as can he
conveniontly shaped in the hand. Many
persons use hot water. In winter it is
certainly best. The bread is better to
b? made half an hour or more before it is
baked ; the oven must be tolerable hot
when the dough is put in. All kinds of
corn bread require a hotter oven and to
be baked quicker than flour.
Light Corn Bread. Stir four pints
meal into three pints tepid water; add
one large teaspoonfulsalt; let it rise five
or six hour-*, then stir up with the hand,
and Inkc in a brisk oven.
Another method is to make mush, and
before it grows cold stir in a half pint ef
meat. Let it rise and bake as the first.
Corn Cakes. S.x eggs well beaten ;
one pint milk ; one teaspoonful salt ; two
pints mush uiinost cold ; two pints meal
and three tahlespoonsful melted lard.?
Grease the oven, and put one large spoon,
fill of butter in each cuke. Do nut let
them touch in baking.
Coax MuFFrrrs. Made in the same
way as corn cuk*rf. Grease hoops and
heat the copper slightly liefnre putting in
either corn cakes of muffins. A better
muffin is made by putting in two pints
flour instead of meat.
The above recipes comprises only a few
of the many ways there are in use for
preparing corn meal as a healthy and palatable
dish for our tables. Economy
should be the order of the day ; not only
with the farmers, hut with all who wish
prosperity in this present life.
It is not to be expected that our wives
and. daughters can add much to our
wealth in the way ol out-uoor Dimness,
i think they should ha wholly exempted
from nil care beyond the garden. Let
then wives and daughters losk to make
.their husbands and fathers comfortable,
as they come in from their daily labor,
with u clean house-wtahie .all spreadsome
warm corn cakes, boiled ham, <$*c.
* ? , / .... . * ? - - 7-- r~ ?
B 1 '""V.* -Yf VmSi*,'-,' '
y-^Pyt - V
Much Setter for the husband than tn He
addrr.wd#"you must get your own auji.
per or ((inner, for t have done enough f<te >
one day, and the girls are as tired aa I
HENRY ANDREWS.
Putnnm Co., Jan. 1842.
OVPSUM.
j ne made vaiuame. in cnnvoiawHin wfu? .
| Winthrop Folsom, Esq., of Dorchester. *
few days ago, we gathernd tho following
facts:
Four or five years ago he purchased a.
lot of eight acres of uncleared rocky land,
fur which he gave three dollars per acre:
this land, covered with a growth of wood,
I he cut down, cleared, burnt and fenced at v .
an expense of eight dollars per acre?
making the coat of land eleven dollara
per acre. It was planted with potatoes ;
he chnrged himself one dollar for every
day's wo:k done, and twenty.five centa .
per bushel for the seed potatoes.
j called the potatoes raised that year on tho
ground w^rth sixteen cents the bushel;
| and he found the gain of this year's ope.
I rations, above the coat of land and clear * *}s
I ing and the expense of seed and labor, to
be ninety dollars, or nine dollars oer acre. ' . jra|
j The next succeeding year he raised on
the same grojnd four hundred bushel* of
oats: since that time the same land has
produced a decent crop of ha;, and ia now
good pasture land.
Mr. FuUom has more recently pur.
chased a lot of three hundred acres of-tepiSB
these wild lands nt the price of one dujlar
an acre. On this land he has commenced
clearing. His first clearing area fifteen
acres at the cost of eight dollars an acre.
His first crop of potatoes on. this grouo^
was 3,100 bush* Is. Three thousand ,
bushels sold to the starch manufacturers
at oneahilling the hu^hel, brought $500.
?one^kundred bushels drawn home worth .
$17?making the year's product $517,
The cost of land, fencing and clearing,^!
$100, would lea wfcthe clear gain of th<a
year's operations on these fifteen a err*. $3
three hundred and fifty>six dollars. The sjBBj
second year, (which was the last year, *
when the crop suffered much from drought)
the same land produced 475 huMheie oefv
worth at 50 cents, 237 50, and 14 bushel^ |
of rye worth $1,00, making $251. After
the two crops were taken off. it would n?$ "
he high to value this lund at five dollars
the acre. .
The method of planting the potatoes is
extremely simple. After the ground has
obtained a good burn, the planter proceeds ":?
with a bag of cut potatoes swung over
his shoulders-strike* a sharp hoe into the
ground through the outside root turf?
covers with the foot, making eac h hole at
* 1? -J -??.i.iMb.. ?nr>huf it.
HIV umauvo U| >uuui l<ip[uK.VII mvuv^
the row, and the row* three feet apart.
Planting in this way makes three fair
days* work to the acre, worth %% St.V
The digging of an acre of pgfetnca at
four *8nillings per day, six days' work,
is worth $4. No hoeing daring the season
is necessary; ^jfid an well doea the
seed operate in the ground, that the vine*
often grow to a sufficient size to eorer
1 1 'PL.-. ?L.U ?f nminff
me wnu, i no wuwio e*(tu?o
potatoes on burnt ground, *fter the groun <
ia cleared, Mr. Fclaonri inform* MS w,!l
not mvich oxcccdaix cenU a bUaulif
nsfe*
K- * '.? ' r -v> f.-V- > *?v V . '
-r .' - - . 'ii efldtoKtiBfe" .
Josiah Birdwell, of South Fladleyt
Muss.| has four acres of pasture ground,*
and applies to it annually one thousand
pounds of gvp>um. The same apr>lic>?- (ion,
and at the same rate, has been made
35 years in succession. On this lot ho
pastures annually one large yoke of oxerl^one
horse, two rows, and some years ; J?
three cows. Prior to the use of plaster, /A
Mr. B. says it required at least six acroe;>
of this land to qfTord as-mush f? d as hf?*3
his obtained from one acre, hy dsirig 1 . #
He has also s piere of mowing ground
which contains four acres.^ Two cropa^yS
of hay are taken from it regularly. 0n
this ground he hse.s p'sster of Paris freely t
and applies a tep.dressitlg of crtanure.-J
His annual product of hay if fillty aiatNt^
teen tons.?UentiM Farm**
|
HORSE RADISH POR ANIMALS. ^
Austin Randall, Esq., of Pari*, w*jy?*
to us as follows : * [ have seen in venf
excellent paper no notice of the valuo of
l l / .. I I'LJ
the horse rnctisn torcauie. i nave lotvmy
it very useful for them. If given to cows
in dose* of a pint at a time once * Jav,
it will materially aid their appetite, and j
will prevent or speedily relieve cow* of
the disease called cake in the Hag. f feed,
it freely to any anirpal of mine that is
uawell, and find it of great service to
working oxen troubled with the heat. I
have ha I one ox that would est greedily jflraj
a peck at a time. F?*.w animals'", refit**
it; and if thev do, it may-he cut up snd
mixed with potatoes or meal." Mr. R.
cultivates his corn without hilling, and
his success with his last crop (79 bushels
per acre) is a favorable commentary ?/o
the practice.?Albany Cultivator. *
, M j
Irish Potatoks ^nd Oats in us*;
From the N. H. Monthly Visitor,
We have heretofore endeavored to int.
! press upon our readers the value of o tr
rough mountain lands. There yet rermu~o? 'flS
much land in the upper counties of this
State considered of little value that may