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Fruit-Growers' Society of Western New-York had seen trees pruned up with heads seven or eight feet high, and when some twelve years old and about five feet The winter meeting of this vigorous association met at in diameter, the bark had been killed from top to bottom, Rochester on the 8th and 9th. The Supreme Court room by the scalding effect of the sun's rays, apparently after was densely crowded with interested members and listen- severe freezing. He had never seen low-headed trees The tables were handsomely filled with choice col- thus injured. He alluded to the common objection that teams could not be driven under such branches with a lections of winter fruits-Ellwanger & Barry, as usual, wagon, and even with a load of hay, but did not know contributing the chief portion of the exhibition, and fur- what business a farmer has to drive such loads under them. nishing 58 dishes of as many sorts of winter pears, mostly He had observed tall trees bent from the northwest winds, of very fine growth, and a large portion in fine eating and whole orchards with their arms thus apparently reachcondition, as the members proved satisfactorily on the oc-ing forward in an easterly direction. He did not approve casion. The same establishment also furnished an excel-in an orchard, but the roots allowed to run near the surof plowing the roots, and thought no plow should ever be lent selection of some 50 varieties of winter apples.

The Officers elected for the year, were-
President-H. T. BROOKS of Wyoming.

Vice-Presidents-J. J. Thomas of Cayuga, Wm. B. Smith of Gnondaga, W. R. Coppock of Erie.

Secretary-C. P. Bissell of Rochester.
Treasurer-W. P. Townsend of Lockport.

face. He thought that low branches partake of the nature of the trunk, and are stiffer and less liable to be bent down than high limbs.

H. E. Hooker said that the advocates of low pruning exclusively, urged extreme cases in defence of their views, and did not allow any medium. In order to avoid one

Executive Committee-P. Barry, J. J. Thomas, C. L. Hoag, W. B. extreme, it is not necessary to run into the other-nor to Smith, Joseph Frost. speak of trees trimmed up 10 or 12 feet high. He preIn consideration of his indefatigable labors, the Secre-fers about five feet. Farmers could not be induced to tary, C. P. BISSELL, was unanimously elected a member for life.

Among the subjects for discussion was the best

Mode of Training Apple Trees.

fork up the soil of their trees by hand-they must use the plow, especially those who raise fruit largely for market. An orchard must be cultivated to do well, but this will not be done, unless by horse power. E. Moody cultivated his orchard by the use of the plow and cultivator, with tife horse attached to a short, round-end whipple-tree, the rod being fastened to one side of the beam so as to throw the plow to one side, and by this means he can run quite god. He has a fine orchard, kept mellow with the plow. near the tree, and in fact cuts away all the grass or Unless horse power could be admitted, the cultivation of orchards would be entirely neglected. W. B. Smith thought that Mr. Barry's mode of hand and surface culture best adapted to dwarfe, where horses could not be But the owners of large orchards cannot think of forking used to advantage after the trees come into bearing. up the soil by hand. The plowing need not be done very near the tree, where it might injure the roots. P. Barry said he thought farmers should do the work as well as

the trees were young, but as they became larger, the plow and gardeners. He recommended horse cultivation when should not pass so near, but manure, ashes, and forking will finish up the work near the tree, well and clean.

Mr. Sharp of Lockport, preferred trees branching near the ground-such branches were stouter, and supported the load of fruit better than the weaker branches which come out higher up. B. Fish agreed with this opinion that branches near the ground were less liable to bend down. H. E. Hooker thought the best form for an apple tree was not yet decided, but must vary with the growth of each variety. The Spy and English Russet grow quite upright-the Rhode Island Greening is crooked and spreading the Baldwin is a medium and a model. These must be differently treated. The King is spreading, and thin, and if the inside were thinned out, as is practiced with the Spy, little would be left; the tree would be spoil-others-they should do things right as well as amateurs ed. Trees will preserve their distinctive shape, and cannot be made to grow in other forms. P. Barry said there was a diversity of opinion as to the height of nursery apple trees; some wanted them two feet up to the A member inquired for experiments, and not theorizing branches, others four feet, and others again six feet. He to show the relative advantages of plowing orchards and prefers about four or five feet, at the most, or rather low-merely stirring a thin surface, or top dressing-he doubt ed whether all the mutilation the roots received would headed, which gives them some important advantages. produce so bad a result as a want of a good depth of mel The sap does not have to travel so far to the head—the low surface. Dr. Sylvester of Lyons, said he had been branches are stronger, they are less exposed to the winds, induced to change his views on this subject by witnessing the tree is less liable to accidents-tall stems are often in- such an experiment. He thought the most desirable point jured by the bark being burnt by the sun and killed by tivate. The branches should allow the horses to pass unwas to have a shaded trunk; but we must plow and culexposure-low-branched trees on the other hand are gen-der-he had an experienced mare that had learned to erally healthy. Tall trees bend from the prevailing winds,make her manners" to every low tree, and by passing and the higher they are pruned the more they lean in one alternately right and left, or on each side of the row, he direction. Low heads are more easily pruned; tall ones can plow nearly the whole surface. He uses a short require a long ladder, and the operator has to lay hold or hop around like a monkey to accomplish his work, and it whipple tree with rounded ends covered with carpet, to preis then badly done. Many prefer trees so tall that horses vent bruising the bark. He has ten acres in orchard, one may pass under them in cultivation-he did not agree plowed "clear up to the trees." The former do not grow part in sod, top dressed yearly with manure, and the other with this opinion, but would do the cultivating and top-quite so thriftily, although nearly so; but the fruit is indressing by hand. ferior in quality and less in quantity than on the plowed portion.

E. Moody of Lockport, thought we would have to come to some general principle of orchard cultivation to suit farmers, and he saw no objection to cultivating with the plow. He preferred low-headed trees. In pruning, he accommodated his practice to the particular mode of growth of each variety-in the Greening, for instance, he would remove the more horizontal branches, and retain the upright; the Northern Spy, on the contrary, he would keep of open head by taking out the upright shoots. When heads are trained high, he finds the sun to injure the south side of such slightly tender kinds as Rhode Island Greening and Roxbury Russet. Dr. Beadle of Canada West,

small mules, in order that the cultivating might be well Mr. Sharp of Lockport, had provided himself with two done under his low headed trees, and if these animals prove too large, he intends to get a team of jackasses for

this service.

CATERPILLARS.-A quoted writer says, "I took a pan, large and flat, filled it with burning charcoal, and placed it under a tree-then added a pint of rosin, and two ounces of sulphur. The fumes scattered the worms."

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[For the Country Gentleman and Cultivator.]
STOCK FARMING IN OHIO.

HOW INDIAN CORN IS CONVERTED INTO BEEF AND PORK
IN THE SCIOTO VALLEY-CATTLE AND PIG FEEDING
ON WHOLESALE PRINCIPLES.

inclose a new "patch," is all the manual labor required to fatten the hogs while eating corn by this plan. Second -The animals are never stinted, being changed so soon as the supply begins to grow scarce. Third-By frequent changes the ground is not injured by packing, and the hogs are kept from making the ground muddy by removals. Fourth-All that is grown upon the soil is immediately replaced without labor, by the stalks and manure, leaving the soil in good condition for succeeding crops. Fifth-Nothing is lost. The young hogs thrive well on the leavings of the fattenings, and from one to one and a half pounds of pork is thus economically made upon each hog per day, at a far less expense of time and trouble than if cooked and steamed feed were used, both of which are utterly impossible when feeding large numbers.

But enough of this "hog talk" for the present, and let MESSRS. EDITORS.-As much has been written for your us look at the neat animals and how they are fattened and kindred journals East, of late, about the benefits and without steamed or chopped feed. First-cattle are generally kept in pastures summer and winter, being fed, durnecessities of cutting coarse feed, and cooking or steaming the latter, hay from stack, or corn fodder from husked ing grains for cattle, hogs, &c., I have thought a descrip- corn, until three years old, (though some fatten their neat tion of our wholesale, uncut and unground system of stock- stock the winter after they are two years old.) At this age feeding, &c., might not prove uninteresting or unprofita- they are placed in "feed pens" from the first to middle of November. Two of these pens, of from two to five ble to those who advocate "cutting and steaming," as acres in extent, are selected on the highest, dryest, poorthe always desideratum, and that they might relax their est parts of the farm, as contiguous to corn to be fed out, tenacious views somewhat, by having a few facts and as possible-which is taken from shocks 12 hills square— figures for comparison. 144 hills to shock, or stook-generally, not to exceed 100 head to each lot. It is of course understood that the cattle have had good grazing during summer, and are presumed to be fat when going into lots.

As our county of Madison is situate in the heart of the great Scioto Valley Region, noted for its cattle, hogs, corn and grazing, I propose to select this county as a sample of the whole, and first, from statistics, show in part what are our capacities and what we produce.

First-We have of taxable lands 286,771 acres, with a population (1860) of a trifle over 13,000.

Second-Our savannas are divided into larger farms and more large farms-than any other county in Ohio, there being 45 (1858) men owning over 640 acres eachmany having 2,000 to 3,000, and some ranging up to 5,000 and even 8,000 acres each.

Third-We had in 1858, 21,587 head of neat stock on which we paid taxes, at a valuation of $544,300, or an average per head of $25.21 each, which includes all kinds and ages over six months. This was far ahead of the valuation of any other county in the State.

Fourth-We had same year, 29,847 head of hogs, valued at $106,836.

Fifth-To grow and mature these cattle and hogs, we had our grazing lands and (estimated in 1858,) 16,057 tons of hay, also 33,043 acres of corn, making 1,143,046 bushels.

Our farms averaging large, it of course requires a correspondingly large number of the various animals to stock them and consume their productions. Barns to hold these grasses and cereals, with their rough feed accompaniaments, are out of the question, as all will honestly admit. Permit me to explain how we feed our hogs and cattle, as briefly as may be explicable.

First-The hogs, if designed to fatten, are allowed a clover range by our best farmers, during summer, throwing them as much old corn as will be eaten clean, until August. By this time rye or oats are sufficiently matured to turn into. This is accomplished as follows: Temporary fences are constructed, "cutting off" from three to five acres, on which the hogs are placed-when nearly consumed, an additional three to five acre lot is struck off, the fat hogs placed in the new piece, while in the first lot are placed a few young pigs, (or shoats as we term them,) to glean all scattering grains. In this way none is lost. By the time the small grains are used up, the new early corn is ripened sufficiently, and in the same manner as above, small pieces are "fenced off," the stock hogs following the larger ones. This we of the West term "hogging down."

This method has many advantages; some of the most prominent I will specify: First-One or two men, a few hours each day, three to six days, to remove fence and

Good feeders allow from 15 to 25 days to bring the cattle up to "full feed," as we term it-that is, we begin with, say two shocks, twice each day, and gradually increase it, (to prevent any from foundering or becoming cloyed), until they have all that will be eaten. The tops and blades of fodder supplies all rough food needed, and When " on full the corn puts on the desirable flesh. feed," they will pass much corn, whole, with manure.

Your Eastern husbandman will exclaim, right off, "Oh what poor economy!" But please do not pass judgment too hastily. Let me explain how we manage to have this all turned to good account and saved. I stated previously that two feeding lots were prepared. In one of these are kept-to every 100 head of cattle-150 stock hogs, that will weigh at beginning of feeding season, from 60 After the cattle have eaten to 75 or 100 pounds gross.

in lot No. 1, all the corn they wish, the hogs are turned in to pick up all these manurial corn droppings, and any left by cattle uneaten.

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At the evening feeding, the corn is first scattered in lot No. 2-the cattle are then let in-the hogs remaining in No. 1 until cattle are through-then changed as before, and so on. The stalks uneaten, soon form a dry bed, to keep feed out of mud, and the oxen to "feed-waggon" keep this semi-daily round without a driver. In this way one man, with three or four yokes of oxen, will easily feed 100 head of cattle, this being the number usually allowed as one man's work.

It is expected that each steer, if full fed—that is, full until grass is ready to turn upon in spring, will consume about 60 bushels of corn. The feeding season lasts from 1st to middle of Nov. until 1st of April if an early spring, but often to last of April, or 1st of May. But at the same time, the 60 bushels for steer will also fatten one and a half hogs to each steer. The hogs usually increase during a full feeping term from 100 to 150 or even 200 pounds-in other words, say the shoat at beginning weighs 75 to 100 pounds, at the close, he will be ready for market, and go off with cattle, fat, grossing from 225 pounds to 250 or 300 pounds.

Ohio sends annually to New-York market, large numbers of fat cattle and hogs-(from the Tribune report in 1858, fully one-fourth of all sold there of the former, came from Ohio.) In 1858 there were shipped, east, from Cleveland, Ohio, 124,046 head; the same year we are reported to furnish New-York market 53,652 head-quite 'large numbers of the remaining shipment went to Albany

and Brighton, and the remainder were taken by NewYork feeders and graziers, and eventually were marketed as from that State. In 1858 this State furnished 688 more than Illinois, and 22,682 head more than your State. Many of our feeders fatten on corn 100 to 300 head, and oftentimes double these numbers of neat stock each year, and from 300 to 500, and one of my neighbors the present year 1,000 head of hogs. That it is impossible and impracticable-neither economic-to cut, or grind, or steam food for either, when fed on such a scale, all will admit.

The candid reader who will review our system, must admit that our losses of grain are comparatively nominal; by the mixed system of hogs to follow cattle, they not only save the droppings and what cattle tramp into mud, but also accumulate fat themselves in a corresponding ratio with the neat animals. Thus we are enabled to "kill two birds with one stone," to use a homely phrase, and also consume our grain profitably and economically, at a small outlay of manual labor. But were it even possible, with barns, hands and machines, to cut the cornfodder, (which is our main rough feed for cattle and sheep,) it would be labor in vain so far as stock eating it is concerned. Our corn is planted, not in drills, but in rows both ways, averaging about 3 feet between hills each way. The cornstalks attain a height of 12 to 15 or more feet-I have seen many fields in which one-fourth of the ears were so high from the ground, that a tall man could not "hang bis hat on the ears" from the ground. These stalks, where cut off when shocking, are from 1 to 2 inches or more in diameter, and when dried out are almost as hard as wood; true, there is much sugar in them, as is in proof from grinding, having seen an excellent syrup made from these before the advent of sorghum. Yet if cut up, nothing could or would eat them to any amount. We use them for manure, and that is the most that could be made of them even if cut.

worse.

TO AVOID RUNNING OUT OF HAY. Every farmer naturally has an aversion to running out of hay in spring before grass comes. No one desires to buy that which he ought to have raised, to keep his cattle from starving; and the only alternative, when short of fodder, namely, placing them on short allowance, is still The farmer should know before he enters winter, whether he has enough feed for all his domestic animals. To ascertain this, many resort to past experience, determining as nearly as they can, by guess-often by a very vague kind of guessing. Those who have kept careful record of the number of tons consumed by a given head of cattle, or a certain number of horses, may determine more nearly. Where the cattle and horses have been weighed, and the aggregate weight of the herd thus determined, the estimate may be made with considerable accuracy. Some animals eat more than others for the same weight; a greater difference is occasioned by the severity or mildness of the weather, or the degree of shelter given from the cold; but as a general rule, a horse should have three per cent of his weight daily in food (hay or grain,) and cattle, which digest better, two and a half per cent. If the farmer has ascertained the number of tons of fodder he has deposited in his barn, he may now, if he understands arithmetic, determine pretty nearly, how his hay is likely to run, before grass time.

If he has no record of the amount of his hay, he may determine, very nearly, by measuring. First, by finding the length, breadth, and depth of the hay, he at once knows the number of cubic feet. Good solid timothy, And here let me digress again, to inquire of those who the average of a bay 12 or 15 feet deep, will weigh a ton sow or drill corn for feed only, how they are enabled to to about 500 cubic feet. If the hay is clover, it will recure it without moulding? I have tried it both ways-quire 600 or 650 for a ton; and if the hay is only 5 or 6 in drills, thick, and sown three bushels to the acre, but feet deep, add one-sixth more. but was unable to do anything with it except to cut and feed immediately out to milch cows or sheep-could not succeed in drying it sufficiently to prevent moulding when placed in stack or barn. If any of your readers have been successful in preventing this by curing, I should be much pleased to have the modus operandi through your columns. But to return and close. Labor at the West is so high, and working men so scarce, that we find it is our most economic course that brings us the most actual returns. In your, and other older eastern States, where labor is cheaper and farms smaller, with suitable barns to accomodate both feed and stock, the cutting and steaming, with ground grains, will perhaps prove most economical; but that we of the West are to be benefited by the adoption of such systems for many years to come, admits of a doubt; nay, is wholly and entirely impracticable. Hickory Grove, London, Madison Co., O.

"W."

[For the Country Gentleman and Cultivator.] Bots---Prevention Better than Cure.

In the winter of 1850, I was passing through Vermont, and stopped for the night at an old farmer's by the name of David Ruggles. The next morning one of my horses was suffering severely from an attack of the bots. A large dose of sage tea, made very strong, and sweetened with molasses, caused them to relax their hold, and I was soon enabled to pursue my journey. Before doing so my host informed me that he kept salt and ashes constantly before his horses, and said he thought it was a sure preventive. Thinking it worthy of trial, upon my arrival home I rigged a box in each of my stalls, and put salt and ashes in equal proportion in them. Since then I have had a great many different horses, but have not had occasion to doctor for bots. Of course, I am not certain that the above prevented the bots, but I have no doubts on the subject. ST. LAWRENCE.

After determining the number of tons, and the whole weight of all his animals, he may at once know if he has enough. The result will, however, be considerably modified by causes which he has more or less at his control. Regularity in feeding will have its influence; good feeding-racks will prevent much waste; and comfortable shelter will save many tons to every large herd. A skillful farmer informed us, that formerly when he had just erected a fine new barn, with ample shelter of the best kind, he had learned, as he thought, according to his usual estimate, that he would have to buy hay to complete the wintering of his animals; but on trying his new sheds and stables, so great was the saving actually effected, that he had several tons the next spring to spare.

[For the Cultivator and Country Gentleman.] Which Variety of Swine is Best. Most people admit that in all but size, the Suffolk combines the most desirable qualities, being white, very quiet, small consumers, will fatten at any age, and give more lard and first quality meat, in proportion to gross weight, than any other variety.

That there need be no lack of size, has been demonstrated, and was again shown last week by Mr. S. Whedon of this town, who slaughtered a Suffolk hog which weighed 608 pounds, after hanging 24 hours in a freezing atmosphere. This hog was bred from a dam descended from stock imported by S. W. Jewett, Esq, Vt., and his sire was bred by the Messrs. Stickney of Boston, from parents which had taken prizes at the show of the Royal Agricultural Society in England. E. MARKS.

Camillus, N. Y.. Dec., 1861.

The Dairy Department.

CHEESE PER COW.

Mr. E. P. HAYNES of Barre, Mass, who owns a farm of 260 acres, mostly rough and rocky but excellent for grass and pasturing, writes to the COUNTRY GENTLEMAN, that he keeps twenty-four cows and about fifteen head of oxen and young cattle; and that he last year (1860) made 15,600 lbs. of Cheese from 23 cows and 1 two-year old heifer, besides fatting and raising several calves. This would give an average of 650 lbs. per cow-certainly a good yield. Mr. Haynes, we are pleased to learn, is improving his cattle. He is the owner of the Short-horn bull "Judge Haliburton," out of Rump 2d, sired by Monarch (718,) and has recently purchased heifer and bull calves of the same breed, with good pedigrees.

Profits of Cheese, Butter, and Milk.

Can you, or some of the readers of the Co. GENT., inform me which would be the most profitable, to a man having a dairy that will yield 100 quarts of good milk per day, through the summer season, to make butter at 18 cents per pound, or cheese at 6 cents per pound, or to sell the milk at 24 cents per quart when milked. Deerfield, Mass.

C. D.

A good cow, well fed, will make some 200 lbs. of but ter, and 6 or 700 lbs. of cheese yearly. The relative quantity of each will differ considerably with the cow, kind of feed, management, skill in manufacture, &c. The same animal will give about 2,500 quarts of milk, if properly fed-which at 24 cents per quart would be over sixty dollars, or fifty per cent. more than the butter or cheese at the prices stated, besides avoiding the labor of making them. It is not unusual for good cows, from the first pasture till harvest, to give sixteen quarts a day, or 112 quarts of milk per week-which at 2 cents per quart would be $2.24 per week. More than 11 pounds of butter, at 20 cents per pound, would be required to yield this Hence the greater profits of selling milk, when there is a market, are obvious.

sum.

ceiving the salt, which should be a full pint for fifty pounds, and the same proportion for less or more. The butter should then be tumbled in the churn sufficiently to mix the salt. It should then be taken out of the churn

and lumped into pounds as nearly as possible, and sponged, in a coarse linen cloth, should be pressed on each lump weighed, and printed. A sponge of proper size, enclosed until all the brine is extracted, before being weighed.

The most particular part of the process, is attention to the skimming and management of the cream, to prevent rancidity from taking place before churning, for if the cream is bad, the butter must necessarily be bad. To Doctor A. L. ELWYN. HOMER EACHUS.

Before

A CHENANGO COUNTY DAIRY. We acknowledged last Autumn the receipt of a very superior tub of Butter from JOHN SHATTUCK, Esq., of Chenango County. Mr. S. has since kindly furnished, in response to our request, the following statement as to the production of his Dairy during the past season. giving it, we may remark that the sample of Butter sent us by Mr. S., was pronounced remarkable for sweetness and excellence by all who tried it; and, what is a point worth noticing, it was salted with the "Factory filled" Dairy Salt of Syracuse, which Mr. S. considers equal to the Ashton for butter. That his butter is none the worse for it, is evidenced not only by our own personal test, but also by the fact that his dairy was sold last Autumn for 23 cts. per pound in New-York, while his Spring butter, which was sent to market at a time when the prices were almost at their lowest point, netted him something over 17 cents. Mr. SHATTUCK says:

The number of cows I have milked this season was 23, up to Nov. 1st, when two were sold. I find by reference to my memorandum, that the first tub was filled March 30th. I have kept no account of the time the cows came in, but from memory I should say mostly in the month of latter month. April, some in May, and one or two quite the last of the Total amount of butter made...

do. do.

do. sold,

Leaving amount used in family, and on hand,.

Total average per cow,..

Total amount of sales of Dairy 4.204 lbs., at 23 cts..
Spring and late fall butter sent to New-York, 642 lbs., total
amount,

Total amount used and on hand, 284 lbs., at 23 cts...
Fourteen deacon skins, sold at four shillings,
Nine calves raised on skimmed milk...

Letter from a Pennsylvania Butter Maker.
Dr. ELWYN of Philadelphia, kindly furnishes for The Value of pork raised from Dairy slops...
Country Gentleman, the following Letter from a Dairy
Farmer of long and extensive experience:-

PHILADELPHIA, 1st mo. 2rd, 1862. ESTEEMED FRIEND--Having been requested by thee to write out a statement of the process of making good but ter, I have to observe that good cows and rich pasturagenatural grasses-green grass and white clover, are the essential basis, together with cleanliness and proper management.

Total amount,..

5.130 lbs. 4,846 do.

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Which gives $55.92 to each cow; and taking out what we have used, leaves $53.08 actual sales to each cow.

No allowance is made for milk and cream used in family, which has consisted of eight persons most of the time during the season. I received the first premium on butter at Oxford Fair, 1861.

that of good quality during the milking season.

If I were to say any thing in regard to dairying, I would advise most farmers to keep fewer cows, and keep them The proper management, as I conceive, would be to better. The longer I dairy it, the more thoroughly I am skim the milk at all times within thirty-six hours after convinced that a less number of cows would yield a much being milked; and in order to effect this, a small quantity better profit than over stocking does. The truth is that of sour milk should be put into each pan at the straining every cow should be kept so as to yield her utmost quanof the milk. The judgment of the dairy-manager should tity of milk in order to get the largest profit; and in order regulate the quantity according to the state of the atmos- to do that, they must have all the feed they want, and phere. When the cream is skimmed into the cream-pot, it should be stirred morning and evening until churned, which should be done every three days during the warm weather, and all the year if the quantity of cream would warrant it. After the butter is broken in the churn to the size of chestnuts, the milk should be drawn off from the vent-hole, through a fine sieve, and then a sufficient quantity of cold water put in the churn and tumbled a few times--drawn off as before-more water put in, and tumbled again. The water should then be all drawn off, and the butter will then lay in a mass in the churn, which should be cut promiscuously about, for the purpose of re

I

I think one important thing in the care of cows, is in keeping them sheltered in the cold fall rains and frosty nights. And a few roots fed whilst changing from grass to hay, helps to keep up the quantity of milk very much. would recommend in the dairy districts a more thorough attention to the breeding of stock with reference to their milking qualities, which I think might be greatly improv. ed. If we desire and expect a choice herd of cows, we must breed with special reference to the points and quali ties we wish to develop.

Near Norwich, Dec. 30, 1861.

JOHN SHATTUCK.

Domestic Economy and Cookery.

[For the Country Gentleman and Cultivator.] Directions for Making Yeast and Good Bread. EDITORS CO. GENT.-All housekeepers who desire to make good bread have only to follow the receipt given below to secure that happy result. I have tested the matter, and know that there is no humbug; and all the extra trouble about it is more than balanced by the superior quality of the article produced. Firstly:

To Make Yeast.

a case that occurred some twenty years since, under my own
observation. A plane maker received in his eye a sliver of
steel, from the plane-iron. A skillful physician tried to re-
move it, using his lancet, but gave up the attempt, saying
there was danger of destroying the eye by cutting; that the
eye would soon fester and the sliver come out of itself. The
use of the simple quill, immediately thereafter, removed the
sliver, and relieved the patient.
AMOS FISH.
Bethlehem, N. Y.

[For the Country Gentleman and Cultivator.]
HOW TO MAKE CIDER WINE.
MESSRS. EDITORS-One of your correspondents in the
COUNTRY GENTLEMAN for Dec. 5th, asked for a receipt for
making cider wine, and I have thought that the following
might be just what he wants:

Put your new cider into clean casks or barrels, and allow it to ferment from one to three weeks, according as the weather is cool or warm. When it has attained to lively fer

Take two handfuls of hops, 3 pints of water, 6 potatoes, and boil them all until the potatoes are soft; then pare them, mash through a cullender and strain the liquid. Put it in your preserving kettle over the fire, and add 1 cup of sugar, 1 tablespoonful of salt, and 1 of ginger; add flour enough to make it of the consistency of paste, and then let it boil five minutes, stirring it all the time. Turn out, and when partial-mentation, add to each gallon three-fourths of a pound of ly cool add half a pint of good yeast. Let this stand till fermentation takes place, and the job is done. In the winter I keep it in a stone jar in the cellar; but in the summer I dry it by mixing it with corn meal, and spreading it on the table exposed to the air, (not sun.) Secondly:

To Make Bread.

white sugar, and let the whole ferment again until it possesses nearly the brisk pleasant taste which it is desirable should be permanent. Pour out a quart of the cider and mix with it one quarter of an ounce of sulphite of lime for every gallon the cask contains. Stir until it is intimately mixed, and pour the emulsion into the liquid. Agitate the contents of the cask thoroughly for a few moments, then let it rest, that the cider may settle. Fermentation will be arrested at once, and will not be resumed. It may be bottled in the course of a few weeks, or it may be allowed to remain in the cask and used on draught. If bottled, it will become a sparkling cider-better than what is called champagne wine.

Boscawen, N. H.

JOHN C. GITCHELL.

Wash and pare 24 good potatees; boil them with a large handful of salt till reduced to a fine pulp; strain through a cullender, add 3 pints of sweet milk, and when cool enough to bear your hand in it, stir in enough flour to make it a thick batter; to this sponge add a coffee cup of the yeast, making the sponge at night. In the morning I add six quarts of new or sweet milk, and 3 gills of lime-water, and knead it [For the Country Gentleman and Cultivator.] into a stiff dough. In two or three hours after kneading it Union Washing Machine and Universal Clotheswill be as light and porous as honey comb; knead it down, and after it has again risen, mould it and put it into pans. Let it stand till it rises again; then wash the loaves over with cold water-this prevents the formation of too hard a crust —and bake in a well heated oven. When baked, wash again, wrapping it closely in your bread cloth. Give this a fair trial,

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[For the Country Gentleman and Cultivator.] To Remove Slivers from the Eye. .EDITORS OF COUNTRY GENT.-The following bit of surgery I learned many years since, from a skillful surgeon, a Scotchman, who hailed from Edinburgh. I have never seen it in print, but think it ought to be so, as both simple and safe in its operations:

To remove from the eye a sliver that adheres closely-such as one from stone, steel or iron, prepare a goose-quill, by cutting as for making a pen, leaving the lower end narrow and long. Bevel this strip on its inside, from its centre, so as to form sharp edges at the outside of the quill. Bend this quill bevelled side in, in the form of a bow. Keep the bow in form by tying with a thread the two parts of the quill

that meet.

Let the patient recline on his back. Apply a scissors-bow over the eye, holding with the left hand and pressing sufficiently to keep the eye from rolling in its socket. Then, with the other hand, place the extreme point of the quill-bow on the eye-one of its edges near the sliver, then press upon the quill. The eye will dent, that is, give way under the bow. Then lean the quill in the direction towards the sliver, so that the bow may scrape the eye. Then move the quill steadily in the direction of the sliver, hitching its edge under, and raising it from the eye.

Wringer.

of Dec. 26, asks for the experience of any one who may have used the Union washing-machine. Having used it to our perfect satisfaction, during the past eight months, in doing the washing for a farmer's family of nine persons, we feel authorized in saying that no one, after a short trial, would be willing to dispense with so invaluable an aid to the labors of washing-day as this machine affords. We procured it from the manufacturer, at a distance of over two hundred miles, from a notice we saw in the Country Gentleman, feeling sure that any recommendation under the sanction of its Editors, would be reliable, and we are more than satisfied with the result. It possesses many advantages over all other machines (of which there are a great variety,) used in this vicinity. We have never used any other, but a woman who washes for us and for many other families, says she decidedly prefers the Union to any other kind she meets with in her

MESSRS. EDITORS-A writer in the COUNTRY GENTLEMAN

rounds.

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RECIPE FOR CORN BREAD. The Agriculturist recently offered prizes for Corn Bread. The competition was large and four premiums were awarded. The sample taking the first premium came from Mr. James O'Brien, Carrick, Pa., who says that it was made according The advantage of the above method of operating with the to the following directions: To two quarts of meal add one quill, instead of the knife or lancet, (which are often used.) pint of bread sponge; water sufficiently to wet the whole; is, that there is not the least danger of cutting the eye, add half a pint of flour, and a tablespoonful of salt; let it rise because the quill does not contain sufficient hardness, combined with its strength, to carry a cutting edge. As one then knead well for the second time, and place the dough in instance of the efficacy of the above method, I will mention the oven, and allow it to bake an hour and a half.

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