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THE FARM AND THE EAKMEB.
“ Much of the character of every man may be
read in his house.” This was a remark of the
late Dr. Downing, and though true in the main,
must be taken with some modification. Many,
had they the ability, would cause their houses
to tell a far different story of their character
than they now do. The log cabin or the cottage
that has weathered the storm for a score of
years would soon come down, and on its ruins
a mansion would arise bespeaking its owner a
man of taste and munificence, with a spice of
vanity and love of display. In one-half the
cases, persons who build are dissatisfied with
the work after it is completed, and too late to
make a change without subjecting themselves to
a great expense. The house may show the
character of the architect, but not of the propri
etor, unless it is according to his taste. Not
one in a thousand, if under the necessity of re
building, would make the second house like the
first, while many who build fine houses have
little to do witli the work aside from furnishing
the means.
The character of the farmer, however, may be
read in his farm in tlio most unmistakeable lan
guage. He may write most elegantly and truth
fully, lay down the best of rules and exhort all
to observe them with energy and zeal; he may
talk most fluently, deliver agricultural lectures
for the enlightenment of his fellow farmers,
which all may hear with profit; lay down max
ims which, if followed, would make every man
a good farmer, but all this tells not the charac
ter of the man. He may violate his own rules,
disregard his own maxims, and, like the drunk
ard who preaches temperance, be a living ex
ample of the evils which he condemns. But the
farm tells the character of the man in language
so truthful and unmistakable that “he who runs
may read.” There is no opportunity for conceal
ment —no chance for disguise. If the farmer is
an enterprising, diligent man, it is told by the
horses and cattle in their rounded forms, sleek
coats and bright eyes; in their playful, happy
freaks, and in their quiet, comfortable repose.
It is read in the growing crops and the well
filled bams —related to every traveler by the
fences and the gates, the barns and the stables.
It is heard in the lowing of the sheep, the satis
fied grunts from the pig-pen, and proclaimed
from the very house-top in the clarion notes of
the cock. It is seen in thrifty orchards, in the
air of neatness and thoroughness that pervades
the whole domain. The farm may be small, the
land naturally none of the best, the buildings
cheap, but natural difficulties are, as far as pos
sible, overcome, and the owner, it is very plainly
to be seen, is the master, instead of the slave,
of circumstances.
The slothful, negligent farmer cannot hide
himself. His character and his faults are em
blazoned on the dead tops of his orchard trees,
chattered by the loose boards that dangle in the
wind ; bleated by the half starved calves, told
in the pitiful looks and speaking eyes of forlorn
horses and cattle. The poor fences and poorer
crops, the fine weeds among the corn and pota
toes, and finer thistles in the meadow, speak in
living words the habits and character of the
owuer. The farmer may be naturally the best
in the county, the buildings costly, but these
things only set off in more brilliant colors the
forlornness that pervades the whole. Were
this truth ever remembered, that the character
of the farmer is seen in the farm, we think many
would strive to have their farms speak for them
batter things than they now do.— [Rural New
Yorker.
Hints to Housewives. —Vessels intended to
contain liquid of a higher temperature than the
surrounding medium, and to keep that liquid as
long as possible at the highest temperature,
should be constructed of materials which are
the worst radiators of heat. Thus, tea-urns and
tea-pots are best adapted tor their purpose when
constructed of polished metal, and worst when
black porcelian. A black porcelain tea-pot is
the worst conceivable material for that vessel,
for both its materials and color are good radia
tors of heat, and the liquid contained in it cools
with the greatest possible rapidity. On the
other hand, a bright metal tea-pot is the best
adapted for the purpose, because it is the worst
radiator of heat, and therefore cools as slowly
as possible. A polished silver or brass tea-urn
is better adapted to retain the heat of water,
than one of a dull brown color, such as is most
commonly used. A tin kettle retains the heat
of water boiled in it more effectually if it be
kept clean and polished, than if it be allowed to
collect the smoke and soot to which it is ex
posed from the action of the fire. When coated
with this, its surface becomes rough and black,
and is a radiator of heat. A set of polished
fire-irons may remain for a long time in front of
a hot fire, without receiving from it any increase
of temperature beyond that of the chamber, be
cause the heat radiated by the fire is all reflected
by the polished surface of the irons, and none
of it is absorbed; but if a set of rough, unpol
ished irons were similarly placed, they would
become so speedily hot, that they could not be
used without inconvenience. The polish of the
fire-irons is, therefore, not merely a matter of
ornament, but of use and convenience. The
rough, unpolished poker sometimes used in a
kitchen, becomes speedily so hot that it can
not be held without pain. A close stove, intend
ed to warm apartments, should not have a pol
ished surface, for in that case it is one of the
worst radiators of heat, and nothing could be
contrived less fit for the purpose to which it is
applied. On the other hand, a rough, unpol
ished surface of cast iron, is favorable to radia
tion, and a fire in such a stove will always pro
duce a most powerful effect.— [Dr. Lardner on
Heat.
i
White Mountain Cake. —One lb. flour, one
lb. white sugar, half lb. butter, six eggs, one
tea-cup of sweet milk, one small teaspoon of
saleratus dissolved in the milk —two teaspoons
ful of cream tartar mixed with the flour. Bake
in jelly-cake or Washington pie tins, four in
number.
Frosting. —One sheet Cooper’s isinglass dis
solved in a small tea-cup of boiling water. Stir
into two lbs. pnlverized white sugar. Flavor it
with lemon, vanilla, or almond, (and put a table
spoonful of the same flavoring you use for the
frosting into the cake before baking.) When the
cakes are baked, put one upon a plate; frost the
top and sides over; then lay on another, evening
off the edges with a knife; frost that in the same
manner, and so on till all are done, and the
“White Mountain” is finished. It is an elegant
ornament for a supper table, and a handsome
dessert for dinner. It is a French cake, and
called “Mont Blanc.”
This way of making frosting is good for all
kinds of cake.
— 111
A Simple Pudding. —Boil a quart of milk,
cut up some bread in small pieces and soak
them in the milk for about half an hour; then
add a tablespoonful of Indian meal, and a piece
of butter the size of a walnut; sweeten well,
and put in nutmeg and other spices. Bake
about twentv minutes.
XKE 80VXXSRK VXS&9 JUBS KXBXBX3K.
COMMERCIAL POWER OF COTTON.
At a recent meeting of the “ Cotton Planters’
Association,” held at Macon, Ga., an interesting
paper was read on the commercial influence of
cotton, considered in its relations to the trade
and industry of the world. The memoir was
drawn up by a committee appointed for the pur- ;
pose, consisting of Messrs. Rogers, Davis, Hill- !
man, Rumph and Belvin. Taking for the basis
of their calculations the estimate of Mr. Marev,
when, as Secretary of State, in obedience to a
request made by the House of Representatives,
he submitted a report, in which he placed the av
erage value of the annual cotton crop of the Uni
ted States at $100,000,000, the committee add
to thissum $33,000,000 as the value of the cot
ton crop produced in other countries—thus stal
ing the total production of the world at $133,-
000,000. Supposing that of the product thus
raised in different countries an amount to the
value of $33,000,000 is retained at home for the
purposes of immediate domestic consumption—
and it is about the amount, according to the best
data attainable by the committee—they assume
as the basis of their tfrst position in establishing
the commercial power of cotton, that at least
$100,000,000 worth of the raw material enters
into the commercial exports of the world. As
these exports imply an import of equal value in
the way pf exchangeable commodites, the com
mercial power of cotton in this, its primary as
pect, rises to the sum of $200,000,000.
But the manufacturing countries which re
ceive this cotton, turn it into textile fabrics,
which require a greatly euhanced value above
the cost of the raw material. This increased
value is moderately estimated by the committee
at six times the original price of the commodity.
All of this manufacturing cotton is not needed
for home consumption, and, according to the
best tables, that more than one-sixth of the cot
ton imported in manufacturing countries, is re
exported in the shape of the manufactured arti
cle, which thus lends itself anew to the promo
tion of commerce. The skilled labor expended
on the portion thus re-exported, gives to it the
value of at least $100,000,000, which, deter
mining in return an import to an equal amount,
adds at least $200,000,000 to the commercial
exchanges of the world, insomuch that, in the
light of these statistics the committee estimate
that the immediate influence of cotton in sup
porting and maintaining the commercial activity
of the civilized world, is represented by a sum not
less, in round numbers, than $400,000,000 per
annum.
It is obvious that this calculation may be in
definitely extended in its industrial complications
and connections, in order to show, in all its rela
tions and bearings, the politico-economical im
portance of cotton, considered as an element in
the great web of human affairs. —[National In
telligencer.
Signs of a Prosperous Farmer.— When
lights are seen burning in his house before the
break of day, in winter especially, it shows that
the day will never break on the breaking in of
the winter of adversity.
When you see his barn larger than his house,
it shows that he wjll have large profits and small
afflictions.
When you see him drive his work instead of
his work driving him, it shows that he will nev
er be driven from good resolutions, and that he
will certainly work his way to posterity.
When you see in his house, more lamps for
burning lard or grease, than candlesticks for
more expensive purposes, it shows that economy
is lighting his way to happiness and plenty with
that light which should enlighten every farmer
in the world.
When he has a house separate from the main
building purposely for ashes, and an iron or tin
vessel to transport them, it shows that he never
built his dwelling for a funeral pile forhis family,
and perhaps himself.
When you see his hog-pen boarded inside and
outside, it shows that he is “ going the whole
liog,”in keeping plenty inside his house and pov
erty out.
When his sled is safely housed iu summer,
and his farming implements covered both winter
and summer, it plainly shows that he will have
a good house over Iris head in the summer of
early life and the winter of old age.
When his cattle are properly shielded and fed
in winter, it evidences that he is acting accord
ing to Scripture, which says that “ a merciful
man is merciful to his beast.”
When he is seen subscribing for a newspaper
and paying for it in advance, it shows that he is
speaking like a book respecting the latest im
provement in agriculture, and that he will never
get his walking papers to the laud of poverty.
in
Planters, Read More. —If Agriculturists,
generally, would read more, and reflect upon
what they read, there would be fewer com
plaints, and their journals would become more a
necessity with them. It is not so much that
planters object to “Book Farming,” but they
read and reflect so little that the utility and en
tertaining character of Agricultural literature
and information is not appreciated. Read more,
planters, and you will be better pleased with
your papers—cultivate a spirit of enquiry after
hidden truths in your profession, and you will
soon perceive that you cannot get along without
these aids. When the mail boy returns from the
office, they will be the first enquired for, and the
first to be read with studious attention. They
will afford more pleasure and profit, because you
w>ll find that which bears nearest relation to
your pursuits. Never throw aside your Agri
cultural papers, but read them attentively until
you know everything in them. It may be hard
to do at first, but persevere, cultivate the habit,
and soon, very soon, what has heretofore been
irksome and unpleasant will be your chief pleas
ure. Papers are too frequently thrown aside,
and pronounced worthless, because they have
not been read. Don’t do this—it is unjust to
yourselves. Again we say, read more—and
more attentively—break the crust and get all
the good within the crust. You can no more
pronounce judgment on your paper without
reading, than you can tell the flavor of a thing
without smelling or tasting.
s--
How to Catch Fish. —Although not exactly an
agricultural item, some of our readers may
choose to try the following French mode. If at
all successful, it should certainly prove exciting
—equal to salmon-spearing by night: “The fish
erman wade into the River Rhone at night with
a knife and a water-tight lamp. They place the
lamp under the water, and the trout will soon
follow it. As the fish come up to the surface of
the water, the fisherman kills them with his
knife.
It was remarked by an intellectual old farmer,
“ I would rather be taxed for the education of
the boy, than the ignorance of the man; for the
one or the other I am compelled to be.”
—
Wine Sauce for Puddings.— One cup butter;
one cup white sugar, and a wine glass of wine,
half a nutmeg—mix all well together, and beat
it till light.
A NEW TORE FARMER.
The State of New York has many superior
fanners, but few, if any, more enterprising, or
systematic in carrying out their theoretical no
tions than R. L. Pell, Esq., whose farm of
twelve hundred acres on the west shore of the
i Hudson river has become famous for its im
provements. A correspondent of the Horticul
turist thus briefly points out some of its more
prominent features:
Long, persevering, intelligent labor, with am
ple means, has brought these fair acres up to the
thorough high-culture of the best garden, and
the returns now, I should judge, abundantly
repay the outlay.
Thorough drainage by nearly one hundred
miles of stone drain; deep tillage, from eighteen
inches to three feet; with all the manure need
ed, intelligently and timely applied, has done the
work. Two hundred acres and over of large,
flourishing Newtown Pippin apple trees, said to
number more than twenty thousand bearing
trees, was one of the sights. Eighty acres of
potatoes in full vigor, of one variety, his early
seedling, with rows three-fourths of a mile in
length, were worth seeing.
The acres of grape vineyards, of raspberries
and strawberries, all cultivated in the best man
ner; the thorough-bred horses and cattle, and
the most costly sheep, all well cared-for and
thriving, were truly pleasant to behold.
It was delightful to ramble over a part of the
nine miles of gravel walks iu the spacious lawns
and park. It was a rare treat to examine the
nine beautiful fish ponds and the fifty varieties
of choice fish raised there; to see the fish come
on call to the banks where we were standing,
and eat the bread offered them, running boldly
through and over our hands by the thousand;
yonng shad, gold fish and other kinds, feeding
as tamely as if a treaty of peace was signed,
sealed and recorded between us.
NEW LAWNS.
To Mr. Mongredien belongs the merit of hav
ing first pointed out that Spergula Pilifera was
capable of forming an excellent substitute for
grass in the formation of lawns. A piece of
ground planted here four years ago with this
pretty little moss-like Alpine, is now, and has
been for these three years past, closely covered
with a carpet of the richest green—soft and
elastic to the tread, and forming a turf equal to
that of the finest grass, for which at first sight
it might easily be taken. Over grass it howev
er presents many advantages; in the first place,
it requires no mowing, and it is reported to with
stand the effect of long-continued drought bet
ter than any grass, remaining comparatively
green when the latter has been burnt up. An
other point in its favor is its evenness of surface,
provided the ground laid down with it has been
made so in the first instance —a matter of great
importance—for as the plant itself never grows
more than a quarter or half an inch in height,
any inequalities or other defects of formation
are ever afterwards perceptible. After planting,
the only care it requires is sweeping and rol
ling. If left undisturbed, it would bq one mass
of white flowers in July, but as most people pre
fer a lawn perfectly green to one covered with
blossoms, the latter should be removed by fre
quent sweepings with a fine besom. A birch
broom is too rough for it. In forming a lawn
with this plant, Mr. Mongredien’s gardener, Mr.
Summers, recommends the seeds, which are very
small, to be sown behind a north wall, and when
up to be transplanted where required, placing
the plants regularly over the surface, at say six
inches apart. On strong clay it sometimes as
sumes a yellow hue, but this has been found to
be easily converted into a beautiful green by
watering with weak liquid manure. Unforeseen
disadvantages may yet arise, however, in con-.
nection with the employment of this as a lawn
plant; but at present, judging from the little ex
periment that has been made with it, it certainly
promises to answer perfectly, and in an econom
ical point of view, seeing that mowing may be
dispensed with, it cannot fail to be highly appre
ciated. A trial of it on a more extensive scale
is now being carried out, the result of which we
hope to be enabled to report hereafter.—[Gar
deners' Chronicle.
+•+-
The Farmer. —Let every one of our farmer
friends read the following truthful tribute to the
men who till the soil, which we find in one of
our exchanges:
“ What a sovereign man is the intelligent,
industrious farmer. Within his own realm of
earth he wields a sceptre to which all must
bend. The balance of the world’s life and com
fort he holds in his stalwart hand. Neither
courts, nor armies, nor fleets, can exist without
his aid. He is the feeder—and the garment
virtually—of the race. Cities spring from the
traffic in the products of his industry. Com
merce is born at his bequest. Os the State he
is the “ first estate.” Lord of the land, no
man has firmer hold of the essential title of no
bility. And he need be no plodder because he
is a farmer. The day is past when the soil tiller
was confounded with the clod turned by his
plow. The soil is servitor; he smites it, and 10l
the harvest comes forth. The hoe and sickle
make him music braver than dulcimers, and
sound the march of a triumph, grand as it is
peaceful and blessed. But he is not forever in
the furrow. For him are the broadest fields of
study—fairest fields of delight. For him are
honors linked to beauties'and wisdoms; for him
periods of communion and rapture, of which the
birds, the flowers, the stars, and all wondrous
things of the universe may bear witness. A
brave man art thou, wielder of the mallet and
plane; and thou, skillful worker of webs: and
deviser of all machines whereby the labor of
man’s hand is speeded or abridged. But ye are
all second to the farmer. He is master of the
needfulest of toils and the most serviceable pro
ducts. He can live without you, but you can
not exist for a day without him. Honor to the
farmer; may his sphere widen and his stature
be exalted. And honor to all honest toil, for
such are the fruits that form the crowning glo
ries of the world.”
Agricultural Journals.— Their worth lies
not more in the truths they teach, not more in
what agriculturists draw from them, than what
the journals draw from agriculturists, stirring up
thoughts and ideas that would have lain forever
latent, and causing people to think, and then to
act. Some cultivators of the soil plead that they
are unable to patronise them, but the truth is,
they cannot afford to do without them.
Young men who are just about to commence
life in the field of agriculture, should bear in
mind that a crop of manliness will always be in
demand; let them make it a staple crop, as it
commands a premium through life. Let the
young men of the farm, of the plantation, have
high aims; store their minds with practical
knowledge, qualify themselves to fill any posi
tion in life, and as this country now leads the
world in political, so will she in domestic econo
my.—[Southern Homestead.
COFFER FROM LANE SUPERIOR.
The Detroit Tribune furnishes the following
statement of the copper trade of the Lake Supe
rior region during the past season of naviga
tion:
“From the Portajrc Lake district the pest season
shows an increase of 500 tons on last year's shipment.
The shipment from the Ontonagon district will raise the
amount to 4.825 tons, and the Tribune estimates that
the shipments from other districts will swell the total
amount of the produce of the mines this year to about
5.500 tons. The value of the copiter is between $2,250,-
000 and $2,500,000.
How to Prepare Bones for Manure.—
An esteemed correspondent, Mr. Charles F.
Raymond, of Norwalk, Conn., sands us the fol
lowing recipe for preparing bones as he uses
them:
Collect from butchers and elsewhere all the
bones that can be had, (Mr. R. pays boys 25
cents a bushel for gathering them,) and break
them up with a sledge-hammer till the pieces
are not larger than hazel-nuts. Put the broken
bones into tubs, and to every 12 pounds add one
of oil of vitriol. By occassionally stirring and
turning the mass from the bottom, chemical ac
tion ensues, heat is generated, the bones become
soft, and thei- earthy part is either dissolved or
in a fine powder. Mixed with a little dry loam,
or pulverized charcoal, and it is ready for use.
—
FEEDING FARM STOCK.
All know, in cleaning land, what a small
amount of ash is left as the residuum of the
mighty forest Carbon, or charcoal, exists in the
vegetable kingdom in much larger proportion
than any other element. Nitrogen is found on
ly in very small quantity, yet its presence is ab
solutely necessary. No vitality or organization
is found without it. There are many substan
ces in vegetables that do not contain nitrogembut
they are not integral portions of the plant. They
are merely vegetable deposits, corresponding
with the deposits of fat in the animal organiza
tion. These deposits, such as starch, sugar,
gum, etc., are destitute of nitrogen, and are com
posed of carbon and the elements of water.—
They are therefore called carbonaceous com
pounds. Those substances which contain nitro
gen—and every vital part of a plant and animal
does contain it—are called nitrogenous substan
ces. They are composed of all the four organic
elements —oxygen, hydrogen, nitrogen, and car
bon—united in definite proportions in all plants
and animals.
If we take a piece of carbon or charcoal, and
burn it in a stove, it gives out an amount of heat
proportionate to the amount burned. The car
bon of food, when taken into the animal system,
is burnt in precisely the same way as that in the
stove, and gives out exactly the same amount of
heat. It is well known, that when any heated
body is surrounded with colder substances, the
heat will fly oft’ from the heated body, till all be
come of an equal temperature. And it is also
well known, that more fuel would be needed to
keep a stove at a given heat, when exposed to
a cold temperature, than when in a warm one.
An animal is affected in this respect in precisely
the same manner as a stove. The temperature
of the animal body is the same at the North pole
as at the Equator, when at a blood heat temper
ature, as when iu an atmosphere 40° below ze
ro. It must be, therefore, that this body is heat
ed from within; and that the colder the air, the
more heat there must be produced, and conse
quently the more carbon must there be burned
iu the lungs to generate it. Hence it is that
in cold weather we eat much more food, and
that of a more carbonaceous character, than in
hot weather. Warmth, to a certain point, is
equivalent to an increase of carbon in the food.
The nitrogenous substances of vegetables are
precisely the same in composition as the mus
cles or flesh of animals; and it is supposed that
the nitrogeuous of vegetables are converted in
to flesh without decomposition. Hence the as
sertion by many able chemists, that the nutri
tive quality of aj food is in direct proportion to
the amount of these nitrogenous or flesh-form
ing substances. Boussingault, the mo3t reliable
agricultural chemist in the world, has given ta
bles of equivalents, founded on this principle.—
According to them, peas contain three times as
much nitrogen as maize, and is consequently
three times as nutritious. Bran, too, is much
more nutritious than the finest wheat flower;
while an immature corn-stalk would be more nu
tritious than one perfectly elaborated. The ex
periments of Lawes and Gilbert throw much
doubt on the eorrectness of this theory. One
thing at least is demonstrated—that the amount
of nitrogen a food contains in no way regulates
the amount consumed by the animal. Thus, a
hog will eat as much peas as com ; while in the
one case he will eat three times as much nitro
gen as in the other.
We arrive at the conclusion, that the amount
of food an animal will consume, other things be
ing equal, depends upon the amount of available
carbonaceous substances it contains, irrespective
of the nitrogonous. This was invariably found
to be the case throughout a very extensive se
ries of experiments. To give more for 100 lbs.
of bran than for 100 lbs. of flour, because it con
tains more nitrogen, would not be wise. Neith
er would it be economical to give three times
as much for a bushel of peas as for a bushel of
corn, because it contains three times as much
nitrogen; for though the animal will increase
somewhat more when fed on peas than on com,
yet he will eat till he has obtained the necessa
ry amount of carbonaceous matter, and of which
corn contains much more than peas. The fact
is, that nitrogenons substances are in excess of
the available carbonaceous. Otherwise, why is it
that we strip the nitrogenous bran from the
starch of wheat ? Why is it that we chum so
much milk for its carbonaceous compound—but
ter; while its nitrogenous matter, casein or
curd, is given to the hoga in the buttermilk ?
Why is it that we eat so much fat meet and pork?
How is it that sugar has become a necessary to
nine-tenths of the world; and that rice and ta
pioca are found in every household? All these
substances contain a large amount of available
carbon, and little or no nitrogen. For feeding
purposes, a food is valuable in proportion to the
amount of available carbon it contains; yet the
more nitrogen it has united with this carbon, the
greater will be its fattening quality.
A natural conclusion, from these facts, would
be to grow those plants, as food for animals,
which contain the most valuable carbon; or, in
other words, the most starch, sugar, oil, etc.
' But agriculture is a complex art. We must
be careful how we jump at coxclusions. In Mr.
Lawes’ wheat experiments, systematically con
tinued on the same soil for fifteen successive
years, the most important fact demonstrated is ,
this: The wheat plant, during its growth, des
troys ammonia. This is to say, that much more
ammonia is required to produce a crop than the
entire crop of grain and straw contains when
fully matured. It was found, in several hun
dred experiments, that an application of ammo
nia increased the crop up to a certain point, dc-
pendent on elimalic influences, in proportion to
the amount supplied; but that about five times
as much ammonia is required to produce a given
increase of wheat as it contains when grown.
Mr. Lawes' experiments on turnips, peas,
beans, clover, etc., show that these crops do not
destroy ammonia during their growth; and that
if sufficient available inorganic matter be pres
ent, they can obtain sufficient ammonia for an
average crop, from the atmosphere. Whether
corn, oats, barley, timothy, and other cereals,
destroy ammonia, is not yet proved, but it is
highly probable. Let us admit that these ce
reals, like wheat, destroy ammonia during their
I growth, and that peas, beans, clover, lentils, etc.
do not, and sec how it affects the subject of rota
| tion.
On a farm, then, where wheat, maize, barley,
and oats, are grown, as well as timothy and |
other grassen, for feeding purposes, it must be
evident that there is an immense destruction of
ammonia; and that if we are to obtain large
crops, large quantities of ammonia must in oue
way or other be placed in the soil. The cheap
est way, under most circumstances, of increasing
the ammonia on a farm is, by growing those ‘
crops which do not destroy it during their
growth, but, on the other hand, retain that
which is brought to them in rain from the at
mosphere.
At least one half the dry food given to an an
imal is consumed in the production of animal
heat, and escapes as carbonic acid and water in
breath and perspiration. The nitrogen of the
food, however, is not given off in a gaseous state, ‘
but, except a small portion, retained in the in
crease of animal, is all thrown out of the system
in liquid and solid excrements, the former con
taining often six times as much as the latter.
A crop of clover, in root and branch, often
contains 80 pounds of nitrogen, the greatest
part of which is probably derived from the at
mosphere ; and "tins clover, plowed in or eaten
on the farm by animals, would furnish 80 lbs. i
of ammonia for a wheat, corn, or timothy crop,
which would be increased accordingly. This 80 |
lbs. of ammonia cannot be purchased in an arti
ficial form for less than sl2. A good average
crop of peas contains about as much nitrogen
as the clover, and, like it, obtains most of it from i
the atmosphere. The same can be said of tur
nips, mangolds, beets, carrots, tares, Ac.
It will be seen, then, that while maize in one J
sense is much more nutritious than peas—con
taining more available carbon—yet this nutri- ]
tious quality is produced at such an expense of
the ammonia of the soil, that it cannot be grown
for feeding purposes, unless a high price is ob
tained for the meat Peas, though in one sense
less nutritious, have been produced at so little
expense to the soil, as compared with corn, and
besides contain so large a quantity of nitrogen,
that their growth and consumption on the farm
cannot fail to be comparatively profitable. The ]
comparison between timothy grass and clover is
equally, and for the same reasons, unfavorable
to the growth of timothy for the purpose of
feeding to animals on the farm. Not only does
it contain less nitrogen, but it has consumed
much ammonia during its growth. If this is
correct in theory, it cannot be far wrong-to say J
that the average yield of wheat, maize, barley,
oats, timothy, on any farm, will be in direct pro
portion to the quantity of clover, peas, turnips,
etc., raised and consumed on the farm.— Genesee
Farmer.
HORTICULTURAL.
- a g mam i
WBI. IV. WHITE, Editor.
OPERATIONS FOR JANUARY.
Kitchen Garden. Continue the operations of
spading, trenching and manuring, commenced in
November and December, when the earth is dry.
Any other work that was directed to be done
then, should now be finished as fast as possible. i
If the ground is thrown np in ridges, it will be
fit to work much sooner after a rain, and its
texture will be improved. A few English peas,
of the early sorts, broad beans, and Irish pota
toes, may bo planted the last of the month.
Continue to gather leaves, prepare composts,
and carry out manures. Get in readiness your
garden utensils and a full stock of seeds, while 1
they are to be had. Attend to neatness, remov- ,
ing all dead leaves and plants killed by the
frost, to the compost heap. Get your cold
frames and hot beds in operation the last of the
month, in which sow early Lettuce, Radishes,
Cabbage, Ac. Tomatoes may be put in a little
later.
Fruit Garden. —All operations upon the soil,
as trenching, Ac., should be finished soon. Fork
the earth about your fruit trees, adding manure.
Plant Peaches, Pears, and all kinds of hardy
fruit trees in deep, well-trenched soil, selecting
open weather for the operation. Protect newly
planted trees by mulching or banking up the
earth about the stems, to remain until the frosts
are over. When it does not freeze, continue to
prune. Finish pruning Grape-vines, Apples,
Pears, Ac. Pears that are too vigorous to fruit,
and all the stone fruits, should be pruned last.
Cut your grafts for spring use. Root grafting
Apples, Peaches, Plums, Ac., may now be car
ried on. The stocks may be taken up and the
operation performed in bad weather, under
cover, keeping the roots from frost, and as much
as possible from the air, by a covering of earth
or damp moss while not working them. Plant
out seeds of the Apple, Pear, Peach, and other
fruits at once in the nursery rows, or they will
come up very slowly in the spring. Remove
moss from old trees, and wash their trunks with
soft soap. In bad weather prepare a full supply i
of stakes, tallies, Ac. Protect bods of germina
ting seeds with litter in severe weather.
Floioer Garden. —Continue to work the
ground in favorable weather. Lay out walks
and beds, plant out Box edging, lay turf, and
forward all work that can be done, as rapidly as
may be, for the next month will be a busy one.
Give the turf already set a dressing of ma e,
dig over the beds and borders when the ground
permits. In miid weather, transplant trees,
shrubs and hardy plants. Prune shrubs and
trees that require it.
Great care must be taken to keep all window
plants, and those in frames, from frost, and at
the same time give them air freely when the
temperature is above freezing. The weather is
not generally favorable to operations in the
flower garden this month, still a good deal may
be effected in lightening the labors of the coming
month.
271