I am acquainted with; and the cleaner, which they have recently added in lieu of the separator, has crowned their efforts in presenting the farmer with a threshing establishment, and a power to operate it, that can be second to none in efficiency, durability, economy, and comfort for man and beast, whether in the field or on the barn floor. The Michigan sod and sub-soil plough, which has been brought into my neighborhood, has given satisfaction to those who have used it, and will prove a valuable acquisition to the more thorough tillage of the land. Another implement which has been recently used in this country is the independent horse hay-rake; and it is said by those who have used it, and those who have seen it work, that it will eventually supersede the old-fashioned revolving one. Last, but not least, must I notice the steel cultivator teeth now used in the drag, or cultivator. Nine of these teeth are put in a triangular drag-four teeth in the side pieces, about 18 inches apart, and one tooth in the middle piece, and between the two first teeth in the side pieces, and about 12 inches each way between them, to work and stir the ground about six inches from centre to centre of each tooth. With this drag on sod turned over in the fall, or other fall-ploughed land, the land can be brought in a condition to receive the seed, and fully prepared much earlier in the spring, and before the plough can often be worked to advantage, being efficient in its operation, and mellowing the ground at one turn better than any implement formerly in use. I remain, sir, very respectfully, your obedient servant, Hon. THOMAS EWBANK, Commissioner of Patents. JOHN N. ROTTIERS. SALEM, WASHINGTON COUNTY, N. Y., SIR: Your Circular of the past year, containing numerous interrogatories, was handed to me by Mr. King, to whom it was addressed, for reply. I propose confining my reply to a single interrogatory-that which embraces the curing of Pork Hams. When hams come first from the cutting-block they are usually jagged and ill-shaped. Saw off all superfluous shank, and trim the whole smoothly. Formula for curing 100 pounds.-Take 4 lbs. (four and a half pounds) ground rock-salt, 4 oz. (four ounces) saltpetre, and 4 lbs. (four pounds) brown sugar. Mix the salt and saltpetre, and with it thoroughly rub each ham all over, powdering it with the mixture, and pack down in a tight, clean cask, sprinkling over each layer its due proportion of sugar. (A molasses cask answers well when there is meat enough to fill it.) Head the cask tightly; and after four days commence rolling it briskly back and forth, so that the surface of each ham may be wet with the brine which shall have been spontaneously produced. Repeat the rolling at least three times a day (and) the oftener the better) until the brine is wholly absorbed, when the meat is ready for the smoke-house. Upwards of forty years ago my father adopted the plan of dry-curing, as it is called, substantially according to the above formula, using at first six (6) quarts of fine salt to 100 pounds of meat. For 20 years I have cured my meat in this way, gradually reducing the quantity of salt from six (6) quarts down to four and a half (41) pounds, and with entire success in preserving it through the summer, excepting in one instance, when six pounds salt were used; but it was undoubtedly impure. Less than four and a half pounds pure salt to the 100 would probably preserve meat from taint, but would be found too fresh for the general taste. If it were practicable at once to force mechanically as much salt into fresh meat as would preserve it, it would seem that such curing would be philosophically perfect. Its juices all preserved unchanged, the meat would be soft, palatable, nutritious, differing in no desirable quality from the same article when fresh. If this be so, then the nigher we can come to it in curing, the more perfect is the process. Curing by the formula, each hundred pounds of meat will, in the course of four days after packing, make about five quarts of brine, showing that meat parts with its juice (albumen) as a first step in the process of curing. This enables us to account, rationally, for the hard, junk-like character of the lean, both of pork and beef, when cured in common pickle, (strong salt and water.) A small portion only of its juices thus extracted and mingled with the brine in which it is immersed is taken back into the meat whence it came and where it belongs-its place being mainly supplied by the hard mineral. We use the same formula for curing beef, also, excepting that we allow only half the quantity of sugar. I, and my brother farmers generally, use salted meats the year round. Independent, then, of all commercial considerations, the curing is a matter of universal interest among us. The fat broadside of a hog, cured with pure coarse salt and strong pickle, may be safely left to take what it needs, and it will take no more. But not so with the lean with hams, shoulders, and beef; their good flavor is mainly destroyed, their nutritive qualities materially impaired, and their value as food in both ways diminished. Let the farmer, then, take the little extra pains required by the above formula, and he will find himself paid ten-fold in well-preserved, palatable, nutritious food; and there is no man in the world who more needs such food or who better deserves it. Hon. THOMAS EWBANK, Commissioner of Patents. JOHN MCDONALD. UPPER PITTSGROVE, SALEM COUNTY, NEW JERSEY. SIR: Your Circular of inquiries was handed me by my father a few days since, accompanied with the request that I would reply to it. Therefore, in accordance with the request contained therein, I herewith proceed to transmit you what little information I possess in relation to the condition of agriculture in our portion of the State. My reply must necessarily be confined to but a few of your inquiries, as the cultivation of many of the articles mentioned is almost entirely unknown in this district. The condition of agriculture is rapidly advancing, and the spirit of improvement is evidently abroad. The farmer, of late years, has become awakened to the importance attached to this branch of national industry. A society for the promotion of agriculture, and other industrial interests, has been established in our community, under the name and title of the "Salem County Agricultural Society." Scarcely two years have elapsed since the practicability of establishing something of this order was first suggested by a number of our most enterprising farmers; and the consequence has been, during that period, a goodly number of embers have been enlisted in its cause. The society, therefore, having been organized under these favorable auspices, has proceeded thus far with surprising success, and at its first annual exhibition, held October 3, 1850, it surpassed the most sanguine expectations of all who gave it a visit-thus proving that perseverance in this most noble and exalted cause will in a very short period enable our portion of "little Jersey" to stand on a basis of equality with any State in our Union. With these preliminary remarks, I will proceed to answer, as briefly as possible, your inquiries in regard to our great staples-wheat, Indian corn, &c. There has been a great increase in the production of these articles within the last ten years, both in the quantity raised per acre and in the amount of land cultivated. The variety of wheat most cultivated in our locality at present is the Mediterranean. Formerly, the white smooth-head was considered to yield more to the acre than any other; but upon the introduction of the Mediterranean, it was almost entirely abandoned. This species will produce from 15 to 25 bushels per acre; average, 20 bushels, should the season not prove unfavorable. Placing the average, therefore, at 20 bushels to the acre, which may be safely relied on in an ordinary season-the ground having been judiciously prepared and seeded the cost of production, valuing the land at $55 per acre, I estimate as follows: The average product having been placed at 20 bushels per acre, I make the the cost of raising one bushel to be a fraction over 80 cents. This is a pretty correct calculation. We generally finish seeding before the 1st of November, and harvest about the 1st of the following July. You will perceive, in my estimate of the cost of production, that the quantity of seed used to the acre is one and a half bushel. If the wheat is drilled in, this quantity is sufficient; but where the grain is sown broadcast a little more is required, as many of the seeds cannot be covered, and must be left exposed upon the surface either to perish or to be picked up by the fowls of the air. The rotation of crops is different among different farmers, and even the same farmer frequently adopts different systems-sometimes preferring a crop of oats after corn. The oats having been harvested, the ground is prepared for wheat, which latter is succeded by grass, (generally by timothy and clover combined,) which having been cut two years in succession in its turn, the sward is again broken up for corn. At other times, after the corn has been sufficiently "tended," grass is sown, which, when sufficiently advanced for the purpose, is turned under, as a green manure for a wheat crop. Many turn under grass of two years' standing, and sow with wheat. This plan of "green manuring," as it is styled, from numerous experiments performed in this courty, appears to succeed admirably. Good wheat will sell readily in our community at $1 12 to $1 25 per bushel, at almost any season of the year. Corn. The average product of this staple may be stated at 45 bushels per acre many farms yielding from 60 to 90 bushels to the acre. The cost of production is as follows: Cost of production, per bushel, 28 cents. In making the estimate I allow $4 17 for manuring, as that is one-third the cost of ten loads of marl applied to the grass which preceded the corn. The value of the fodder will more than meet any deficiencies I may have made in the calculation. Upon the whole, I think that 28 cents per bushel as the cost of production may be considered a safe estimate. Price of corn in 1850, 65 cents per bushel. Oats. In regard to this crop I have but a word to say. The average yield is about 25 bushels per acre; quantity of seed used, two bushels. Hay.-Clover and timothy combined form our best hay. These grasses are sown in the quantities of four quarts of clover and two of timothy seed to the acre. After a good dressing with our best and most valuable fertilizer, marl, we may depend upon cutting at least two tons of first-rate hay per acre; and, in numerous instances, an acre will yield a burden of two and a half, three, and sometimes even four tons. This crop depends almost entirely upon having sufficient moisture in the soil and a good coating of marl. The effects of the marl will show to the very inch for several years after its application. In speaking of manures I shall say a few words on this most valuable fertilizer. The cost of growing hay per ton is very nearly as follows: Ten loads of marl, at $1 25 per load, $12 50; one-third of which is Cutting and making $3.30 4 17 1 00 200 10 47 Cost of growing, per ton, $5 23. The cost of making the first crop of hay is $12 50, two-thirds of which I allow for the two crops of grass, and the remaining third for the crop of corn following. This is about a fair division of the cost of marl used. Its effects will continue for years. Sheep and Wool.-Is wool-growing profitable? The following calculation will show for itself. The cost of rearing 100 sheep is about $87 50 per annum. Thus: Wintering, per head, 62 cents Summer pasturing, per head, 25 cents Whole cost of 100 sheep per annum Average quantity of wool produced per head, two and a half pounds, making 250 pounds; value per pound at 31 cents Seventy-five lambs, at $1 50 per head Value of manure manufactured Deducting the cost of rearing $62 50 25 00 87 50 $77 50 112 50 $25.00 215 00 87 50 127 50 We have clear profit Root Crops are very little cultivated by our farmers, except a sufficient quantity for their own consumption. The average yield per acre of turnips is probably somewhere between 300 and 400 bushels. The disease so much locality to any great May not this disease Irish Potatoes.-Average yield per acre, 150 bushels. complained of around us seldom affects this crop in our extent. The reason why, I am unable to account for. depend upon some principle existing in the atmosphere deleterious to the proper respiration or nutrition of the plant? I merely make the suggestion. The cost of production is about 18 cents per bushel. The mercers are con671 sidered by many to be the most profitable variety. However, different opinions exist in regard to this. appears Manures.-I desire to say a few words concerning guano and marl. These two materials may be denominated, emphatically, the "farmer's gold dust." Either of them is decidedly a very powerful fertilizer, and it is almost impossible to make a preference between them. Guano, I think, is rather more powerful, and of course superior in its primary effects; but its impression is not near as permanent as that of marl. vantages of obtaining both, and consequently can apply each in accordance However, we possess at present the adwith our opinion as to the most judicious manner. crops is of the utmost importance. Guano we generally apply for a wheat crop; it is, however, equally as profitable upon corn. But to wheat it Their right application to to be admirably adapted, producing the most luxuriant straw, well filled with the largest and plumpest grains. After the ground has been duly prepared, the guano is sown broadcast, in the quantity of about 300 pounds to the acre, previous to seeding. Marl is best adapted to grass. Applied in the quantity of about 250 bushels (or ten loads) to the acre, it will produce a most luxuriant burden. It is evident, from the long use of this fertilizer, that it cannot be surpassed by any other manure. evenly spread over the young grass, in the quantity above mentioned. Its ferIt should be applied during the winter season, tilizing principle evidently consists of potash, as will be seen from the following analysis of a specimen taken from a pit near Woodstown. The specimen consists of green sand, clay, and a trace of carbonate of lime. Thus: Green sand One hundred parts afford Carbonate of lime, (a trace.) Clay 88.28 11.72 100.00 From a number of analyses of green sand, selected from different localities throughout the State, it would seem that the mineral is not quite uniform in its composition, but exhibits slight variations in the proportions of its principal constituents. The constituents of the green sand, of the specimen above referred to, are as follow: Compositions, one hundred parts— Silica Protoxide of iron Lime, (a trace.) Water 48.45 6.30 24.31 12.01 8.40 99.47 For further information in regard to this fertilizer, I would refer the reader to the "Final Report on the Geology of New Jersey, by Henry D. Rogers;" (page 200.) Your most humble servant, M. JOHNSON, M. D. Hon. THOMAS EWBANK, WHEELING, OHIO COUNTY, VA., D cemler, 1850. SIR: I received a Circular from the Patent Office some time since, and, being desirous at all times of communicating whatever information I may possess, whether new or practical, upon any subject connected with the cul |