acres of corn ground, where he planted pumpkin seed with the corn, besides the good yield of corn which he harvested, he also gathered over 4,000 pumpkins, averaging 10 lbs. each-making 40,000 lbs., or nearly 7 tons to the acre; which would prove valuable feed for stock, particularly milch cows, for which purpose he considered them superior to any thing else.

In a public journal in Massachusetts, it is stated that a gardener in Worcester raised from a single seed 15 pumpkins, weighing 384 lbs. The largest weighed 314 lbs., and the average of the whole was 25 lbs. each. The vine, including all its branches, measured 635 feet in length.

A great desideratum with respect to this and similar fruit, is, to obtain the best method of preserving it through the winter. Its value as fodder may thus be much enhanced, as it may save, in some degree, more costly food.

The following is a method said to have been given at a meeting of the Farmers' Club, in New York: A pumpkin, the growth of the year previous, was presented by a farmer from Red Bank, who remarked that he had found it an easy matter to keep them through the winter, and had nearly succeeded in keeping them two years. He directed to select only the dead ripe ones to be preserved. These should be carefully laid on the bottom of a cart, and carried to a shed having a southern exposure. On the bottom of the shed must be a layer of rails, and then a layer of pumpkins. When this is completed, then it must be built up with another layer of rails, so placed as not to press on the pumpkins; and so on, till the shed is full. Let the pumpkins remain here till you are afraid of their freezing. As soon as this is the case, they must be taken to the kitchen, and put on shelves nailed to the cross beams.

In connexion with the subject of this species of fruit, we subjoin the following mode of raising cucumbers, which is stated to have been fully tested, and found preferable to any other, especially when the season is dry:

"An excellent mode of raising cucumbers and melons, is to dig out a space (say) 6 or 8 inches deep and 3 feet across; place an old keg (nail cask or any thing of the kind) with both heads knocked out, in the centre of the excavation. Then fill the space around the tub with compost made by mixing good loam with manure from the hog pen, hen roost, or stable, (the former are preferable ;) cover it over with two or three inches of earth, and plant the seeds near the tub; fill the tub or cask with some light kind of manure or muck that will hold water like a sponge. The advantage of this is, that, in case of drought, water may be turned into these tubs by the pailfull, and the light manure will prevent it from going off too suddenly, but will give a gradual supply to the roots as they require. The casks should be open between staves, or else holes must be bored in them, to let the water soak through. If the ground is inclining to be wet, no excavation should be made; but the cask should be placed on the top, and a little mound made round them by the manure and earth. To give a chance for the vines to run, the casks ought to be about 8 or 9 feet apart."

We subjoin a somewhat similar account of a method tried and proved, received from one of our correspondents in Massachusetts. It is, " to raise watermelons on waste sandy lands."

"Dig holes about 8 or 10 feet apart, of sufficient size to contain half a bushel; the depth should exceed the diameter. These holes fill with rich compost, (the best is that obtained from the hog pen,) and there deposite the seed. Should it be a dry season, it may be necessary to water the hills occa

[75] sionally until the plants appear; then they may be neglected to almost any The vines will cover the surface, and the action of the sun on the sand will prove highly beneficial to the melon. Melons produced in this manner ripen, and are as good as those raised in heavier soil."

extent.

We have several valuable communications relating to different vegetables; some of which we shall throw into our appendix, as they may prove useful to a portion of the agricultural community. One of them relates to the okra, the seed of which, it is said, will form an excellent substitute for coffee, when burnt and ground in the same manner practised in the preparation of that fruit for a beverage. Some account of this vegetable may be found, together with Mr. Callan's letter inviting attention to the same, in appendix No. 21. The seeds are said to be abundant, and the plant easily raised.

A valuable account of the mode of raising celery, a favorite garden plant, has been furnished us by Junius Smith, Esq., of New York, who has tested it by many years' trial; and who (as it will be seen in his letter in appendix No. 22) confidently recommends it, as deserving the attention of those who wish to obtain the choicest specimens of this garden vegetable.

We have formerly mentioned artichokes as a vegetable which would be very profitable to many of the agriculturists of our country. This product has long been known and most highly prized in Germany; and the writings of some of the first practical agriculturists there, (as Thaer, Schwertz, Burger, and others,) abound in strong commendations of their excellence as a fodder for stock, and especially milch cows.

It would appear, from some notices which have met our view in the agricultural journals, that artichokes are beginning to be somewhat more cultivated by our farmers. The following statement we derive from one of these valuable periodicals, the Cultivator. The facts mentioned deserve consideration.

"Several trials which we have known made with this root indicate that it is one of the most valuable for stock which can be cultivated. A few years ago, a gentleman of our acquaintance planted a small patch of rich ground with them. The produce was at the rate of 1,200 bushels per acre. They were principally harvested by hogs, which were turned in, and allowed to root them up as their appetite prompted. They gained well, with no other food, while the artichokes lasted. A great advantage of this root is, that it will lie in the ground without injury all winter. "Mr. Thomas Noble, of Massillon, gave us a brief account of a trial with artichokes, made by him the past season. acres with this vegetable. The ground was of medium quality. The artiIn April, 1843, he planted two chokes were planted in rows 2 to 3 feet apart-using a little more seed than is commonly used in planting potatoes. As soon as the frost was out of the ground last spring, (1844,) the digging of them was begun, and continued as the stock required. The produce of the two acres was 1,500 bushels. They were fed principally to sheep, though some were given to cattle, horses, and hogs. All animals ate them well, seeming to prefer them to turnips. While the sheep were being fed with them, they were pastured on growing wheat and clover. clover were sufficient for them, as there was a full bite,' and he accordThe shepherd thought the wheat and ingly discontinued the artichokes. The ewes fell off' in their milk, and the lambs soon showed that they were not doing so weli. The artichokes were again given, and they soon did as well as ever.

"Mr. Noble also used the tops for fodder. He cut them in October, just

10

before frost came, dried and housed them. They were fed to the stock in winter, and were evidently preferred to corn fodder.

"Mr. N. is so well pleased with artichokes, that he is raising them this year on a larger scale. They require but little cultivation it; being only necessary to keep the ground clear of weeds till the artichokes get a good start. "Mr. T. M. Johnson, of Greensborough, Alabama, lately informed us that he is this year growing 30 acres of artichokes. He considers them the most profitable vegetable he can raise. In that climate, they can be dug any

time in the winter.

"There are several varieties of artichokes, but that called the Jerusalem artichoke (helianthus tuberosus) is considered best. From the fibres of the tops or stems, a cordage is sometimes manufactured in some parts of Europe."

The introduction of the turnip into Great Britain was gradual. Lord Townsend, who led the way in the enterprise of its culture, had the nickname of the vegetable applied to him, by the wits of the day at the Court, and went by the name thus of "Turnip Townsend ;" but it is said that, by the culture of this root alone, not less than £60,000,000 has been added annually to the value of English agriculture. Facts like these should be borne in mind by those who essay experiments on new products, which promise, if successful, to be a source of great benefit to their country. We should not be surprised if, in the course of years, the value of the artichoke should be fully realized, though few, at present, seem to turn even a passing thought to its admirable qualities.

Large quantities of apples, and other fruits of the orchard, have been raised during the past season. It is found, however, that, owing to premature ripeness, or some other cause, it has been more difficult than usual to preserve them from early decay. As apples promise yet to become an article of export, it may be useful to give here the following method, which is said to answer well, for preserving them. It is stated in one of the public journals, on good authority, to have been successfully tried in northern Indiana. It is, at least, a simple plan, and easily tested. The writer remarks, as from his informant, that, to keep apples from autumn to June, they should be placed in a shallow hole, dug as if for potatoes; the bottom is first covered with corn stalks or straw, and then the straw with dirt, five or six inches more. No shelter is to be placed over them. When the severe weather commences, and the ground, and perhaps also the apples, are thoroughly frozen, place straw over the frozen heap, and cover the whole again with a coating of earth 10 or 12 inches thick. The object of this is to keep the first coating of earth frozen till spring, and then to cause it to thaw very slowly. It is stated that Irish potatoes, beets, carrots, and turnips, may also be preserved in the same manner. Any of these roots may be thoroughly frozen without injury, provided they are well covered over, and then suffered to thaw by slow degrees. Sweet potatoes cannot be so treated with success, as they suffer injury from a small degree of cold. The common potato, or apple, that has been frozen, decays in consequence of sudden thawing; but if they are put in a frozen state into cold water until the frost is expelled, and then are used, they will be nearly, if not quite, as good as if they had not been frozen.

A great variety of fine fruits are produced in this country, and the excellence of various kinds is continually improving by cultivation. Grapes of the native species, and others, are found in abundanee in the markets of

many of our cities. A number of French emigrants, it has been stated, are about to fix themselves in North Carolina, to cultivate the native grape there, for the purpose of manufacturing wine; and they say, after examination, that they believe, by age, it will prove equal to the best kinds of wine which it resembles from Europe.

One would hardly suppose that such vast quantities of strawberries were sold, as the result of examination in some places shows to be the fact. Thus the Cincinnati Atlas says:

"It is estimated that the market has been supplied with one hundred bushels of large delicious strawberries daily, for three or four weeks past. The raspberry is now succeeding the strawberry in about the same quantities, and the blackberry will succeed the raspberry in the like profusion. There are strawberry patches in the neighborhood containing about twenty acres, cultivated by a single individual; and gardens of the same size devoted to the raspberry. These berries sell at the stalls in the market at five to ten cents per quart. They form a standing dish on most of the tables of the wealthy and middle classes; and none so poor but they are more or less supplied."

"A late committee from the Horticultural Society of that city, appointed to ascertain the statistics in relation to the growth and sale of strawberries in Cincinnati and its vicinity, has reported that, in pursuing their investigations, they had found in the market, during one day in the last week of May, 235 bushels of this fruit; and this was exclusive of the large quantities bought by the hotels, and also of those brought into the city after market hours, and hauled about the streets."

Bark has heretofore been mentioned as an article which might become a profitable product in some sections of our country. Numerous attempts have been made to reduce the tannin, or coloring principle which it contains, into such a compact state that it might be more readily transported, and bear the expense of freight; bark itself being so bulky that the freight from our country to European markets would prove too great to justify its exportation, and, in some degree, also prevent its being carried, for sale and home use, to various parts of the country. A mode has at length been adopted, to obtain a precipitate, and thus concentrate the good properties of bark in the form of a dry cake, resembling in appearance the yellow ochre. Experiments which have thus far been made on this subject justify sanguine expectations. Should no disappointment in relation to it arise, in the future efforts to be made in completing these experiments, the discovery will prove of great value, especially to the western section of our country, as the settlers there will be cheered to find a new motive given them for clearing their lands of the heavy timber. Bark, at Philadelphia and in the seaports, sells for $8 per cord; while at the West it is worth only from $250 to $3. In another year, further information can doubtless be given on this subject.

We have a few remarks to add to the suggestions contained in the former report, with respect to the products of the dairy.

In the preparation of butter, much must depend on the quality of the salt which is used. Even the purest salt of commerce, it is stated, contains small quantities of sulphate of magnesia and lime, nitrate of soda, and muriate of magnesia. This is the case with rock and bay salt, which is considered altogether the best to be obtained; and that which is commonly used, not only contains a portion of these substances, but likewise other

impurities, which greatly impair, if not destroy, its efficacy. The following direction is given on high authority, as a mode by which, at little trouble or expense, any farmer's wife can render the salt she uses pure: Put into a large kettle a peck of salt, with clear rain water enough to dissolve it; boil it, and skim off every particle of scum that rises on the surface; then dissolve one ounce of the carbonate of soda in four ounces of water, put it into the kettle, stir it well, then boil it again for ten minutes, skimming off the scum that rises; then strain the brine through several folds of flannel. A considerable quantity of earthy matter will thus be found in the bottom of the kettle, which is the cause of the impurity. After having thus strained it, add a small quantity (half an ounce or so) of muriatic acid to the brine, to neutralize the soda; then put the brine again into the kettle, and boil it till it crystallizes, or in a shallow wooden vessel till the water is evaporated: the first is the quickest. After the salt is well crystallized, it must be washed, by putting it into a clean basket, and throwing over it a bucket of perfectly pure water, and let it drain off rapidly; then let it be dried. Perfectly pure salt can thus be obtained, suitable not only for butter, but for preserving meat, &c.; and the increased excellence thus secured will well repay all the trouble and expense of preparation. It can be rendered more pure than is usually bought, indeed, if the carbonate of soda should not be added; but it is still better when it is also used.

In some of the public journals the following method of sweetening rancid butter has been published, as taken from some foreign work. It is one which deserves more thorough trial, as the evil to be remedied is one of considerable magnitude. We give it as we find it in the American Agriculturist, under the head of "foreign agricultural news:"

"An agriculturist in the neighborhood of Brussels having succeeded in removing the bad smell and disagreeable taste of some butter, by beating, or mixing it with chloride of lime, he was encouraged by this happy result to continue his experiments by trying them upon butter so rancid as to be past use; and he has restored to butter, whose odor and taste were insupportable, all the sweetness of fresh. This operation is extremely simple, and practicable for all; it consists in beating the butter in a sufficient quantity of water, in which put twenty-five or thirty drops of chloride of lime to two pounds of butter. After having mixed it till all its parts are in contact with the water, it may be left in for an hour or two, afterwards withdrawn, and washed anew in fresh water. The chloride of lime, having nothing injurious in it, can with safety be augmented; but, after having verified the experiment, it was found that twenty-five or thirty drops to two and a half pounds of butter were sufficient."

It is stated, that the trouble of churning may be saved by the adoption of this plan: Tie up the cream in a linen cloth, and place over it a piece of calico or print; then bury the whole in a damp place in the garden for twentyfour hours; then take it up, and turn the cream (which is by this time of the consistency and shape of a pudding) into a bowl, and stir it with a wooden spoon, and the butter will quickly separate from the bultermilk; and, it is said, it will be sweeter than that which is made by the ordinary method. We have noticed, in the course of the year, the record of some fine dairies. We give, as a specimen of what can be done in this branch of agricultural industry, the product of Mr. Brainerd's dairy, in the town of Western, State of New York. From sixteen cows, in one season, he made one hundred and seventy-six pounds per cow, besides the supply of a family of six,