The green gave 26.1356 bushels of 60 pounds, and 2,737 pounds of straw. The straw of the green parcel was, as we see, about 385 pounds heavier than the raw, and 49 pounds heavier than the ripe. The price per quar. ter of 8 bushels, showing the quality in market, was— The produce in money per acre, including straw, stood as follows: Ripe Raw Green The same gentleman made further experiments in 1842, and derived the following results. He cut grain fully ripe, two days before ripe, two weeks, three weeks, and four weeks; which specimens are numbered 1, 2, 3, 4, and -5, beginning with the greenest : 100 pounds No. 1, gave flour 75 pounds, shorts 7 pounds, bran 17 pounds. i00 do No. 2, do 76 do do 7 do do 16 do 100 do No. 3, do Here No. 3, which is called raw, and was cut two weeks before ripeness, gives 8 per cent. more flour than No. 5, cut ripe. The ripe gave least of all; and No. 4, cut two days before ripeness, the next largest quantity. Of course, the bran and shorts of No. 3 were least, and the bran was found to be thin and soft; while No. 5 was coarse and harsh. The average yield per acre, of these experiments, was 28 bushels; and the weight of flour in equal measures of wheat was 15 per cent. in favor of the raw over the ripe; the gain in straw, 14 per cent. There was a gain in value, of 163 pounds of wheat per quarter; and in the acre, yielding 28 bushels, a gain of 583 pounds. No. 39. For the Southwestern Farmer. MANUFACTURE OF COTTON BAGGING, &c. NATCHEZ, January 13, 1845. DEAR SIR: I noticed in your paper, the other day, an estimate, made by Dr. Phillips, of the amount of cotton which might be consumed by the slaveholding States (ten) in mattresses, comforts, blankets, &c. To this estimate, I think it might do some good to add the probable quantity that could be consumed in cotton cotton-bagging, rope, twine, and negro clothing. For instance: To cover 5,000,000 bales cotton, it would require an average of 5 yards per bale, of 45 inches wide, and weighing 13 lb. to the yard; the quantity of raw material would be 2 lbs. per yard, or 20,000,000 lbs. 20,000,000 To tie the same, 4 lbs. cotton rope per bale, or 5 lbs. raw material To sew the same, lb. cotton twine per bale, say 10,000,000 600,000 To clothe 2,147,000 negroes, 2 suits, average 5 yards, 4-4 domestic, to weigh lb., equal to 1 lb. raw material per yard 10,735,000 Pounds of cotton thus used - 41,335,000 400 lbs. to a bale-thus using bales 105,338 Add to this the estimate by Dr. Phillips, for mattresses, com.. forts, &c. 146,515 Total bales 249,853 To consume such a quantity of the raw material at home would most certainly have a favorable bearing on prices of this article in domestic and foreign markets. And this is not all that might be consumed at home, by a great deal, if the white male inhabitants of the Southern States would. agree, as their sires did in old times, to wear the old-fashioned cottonade for pantaloons and jackets, and cotton knit socks. * * * * 景 I hope you will excuse this scrawl, as I write it from my sick chamber. Yours, truly, N. G. NORTH, Esq. SAML. T. MCALISTER. Comparative cost of fabrics produced at "OUR" factory at Natchez, and those bought at the North and West. In our last paper, we noticed various articles fabricated at Mr. McAlister's factory, Natchez, together with the dimensions, prices, &c. It is now our purpose to compare them with similar articles produced abroad; and | even the blind must see that it is cheaper to support our own establishment. But to the figures: Kentucky bagging costs 12 cents per yard 66 linsey, 35 cents per yard Lowells, 12 cents per yard Sacking, 18 inches wide, 13 cents per yard Add difference between 18 and 45 inches wide Per 100 yards. $12 50 35 00 12 50 13 00 19.50 92 50 65 50 27 00 matter of 400 yards of goods. Any one can cipher it out for Cotton cotton-bagging, 14 lb. to the yard, at 12 cents per yard 200 lbs. cotton, at 3 cents 66 Per 100 yards. $12 50 1.6. 00 12.50 8 50 6 00 3 00 12.50 Sacking, 45 inches wide, double and twist thread, 12 cts. per yard 66 150 lbs. cotton, at 3 cents Cost of Natchez fabrics Equal to 30 per cent. saved. Quód erat demonstrandum. 4 50 65 50 The foregoing estimate, it will be seen, is made very large as to the cost of manufacturing at the Natchez establishment; for we have put down the cost of cotton at 3 cents per lb., whereas most of the fabrics, or at least many of them, can be made of trash or refuse cotton, The sacking made for Mr. Isaac Dunbar, for instance, of which we made mention last week, and of which a sample can be seen at Mr. Gibbs's store, was manufactured, as stated, out of "unmerchantable cotton." The cost of manufacturing bagging, too, is 10 cents at the Natchez factory; but we have put it down at 12 cents, so as to be doubly sure of demonstrating to our friends that, by going to Natchez instead of Kentucky, Lowell, &c., they will save 30 cents on every dollar expended. Now, friends, we are not musically inclined just now; for we are more disposed to cipher than to sing. Still, however, we cannot forego the opportunity thus afforded, to ask all those who wish to sing, to strike up at once to the tune of "Home, Sweet Home." No. 40. PROVISIONS FOR EXPORTATION. CAPITOL HILL, WASHINGTON Crry, January, 1845. SIR: The merchants of Liverpool, I observe, complain that the beef and pork sent from this country to that port is hard, coarse grained, and of a dark color. Now, is not the dark color occasioned, in some degree, by the blood not being well drawn from the animal when slaughtered?—a practice too frequently used by butchers, with the view, as they term it, to make the animal weigh well;" but does it not prevent the beef from keeping, and spoil its flavor? And another cause of our meat being inferior to the English is the horrid practice of neglecting to alter the animal when he is only a few weeks old, which occasions the meat to be coarse grained, dark colored, bad flavored, hard, and full of gristle; and cattle, in particular, to have large heads, large coarse horns, huge necks and shanks, lean lank backs, inferior hides, and deteriorates the whole animal, making him rakish and illnatured; and in sheep, occasions the mutton to taste of the wool, as it is absurdly termed. The following particulars of the weight of a Hertfordshire ox, belonging to Mr. Westcar, may perhaps throw some light on this subject: The four quarters, skirts, and kidneys, 1,838 lbs.; loose fat, 190 lbs. ; hide and horns, 119 lbs.; head, brains, and tongue, 56 lbs.; feet, 33 lbs. ; heart, lights, sweetbread, and bladder, 56 lbs; tripe, seck, reed, liver, gall, and milt, 62 lbs.: total, 2,354 lbs. And a heifer, fed by Mr. Vise, by my crick bull, weighed as follows: four quarters 1,376 lbs.; fat 173 lbs.; hide 99 lbs.; and cut full seven inches solid fat along the chine, loin, and rump. And another heifer, by the same bull, shown in Smithfield by Sir John Sinclair, was so fat and heavy, that when it lay down it could not get on its feet again without help; the frame being so loaded with flesh. The best kinds of these cattle, when fat, generally yield full three-fifths of their live weight in beef, namely: a four-year-old ox of mine weighed, when alive, and before he was fasted, 2,100 lbs.; and his four quarters weighed 1,260 lbs. The climate of England is, no doubt, highly favorable to the raising of fine live stock; but is it not, in a great measure, the skill of her graziers, in selecting their breeding animals, that occasions them to fatten so readily, and to yield so great a proportion of superior meat on the finest parts of the animal in proportion to its weight? And perhaps the following observations on Herefordshire cattle, (which, some years since, I addressed to a distinguished Kentucky grazier, who had imported several of that breed,) nay give some information on the usual mode of handling and selecting cattle by graziers. The best blood of the Herefords have the face, feet, belly, and end of the tail white, with a small piece of white on the top of the shoulder, but by no means a white back, and the rest of the animal a dark mahogany red; hide rather thick, soft, and feels between the fingers like rich fat, covered with fine soft thick-set hair, which occasions the skin to feel like a piece of fine rich silk velvet; lips thin; nostrils wide; eyes bold, and dark colored; eye sockets prominent and wide apart; ears and face rather short; the tongue roots rather full; no loose dewlap; bosom not prominent, but wide; belly or paunch small, and drawn upwards; horns yellow-white, turning upwards, rather long, very smooth and bright, free from wrinkles, and fine— not resting on, but growing out of the sides of the head; neck thin and fine; chine, when lean, thin, well and neatly joined to the loin; but when fat, very broad and particularly full at the sides-the shoulders fitting it equally as nice as in a blood horse, without any projection of the elbows; ribs long, very wide, not hanging from, but rising out from the backbone; and when the animal is fat, the flesh ought to be so much higher than the backbone as to form a hollow along the same, like a gutter; and I have seen such a hollow so deep, that when a stick was laid across the animal's back in various places, and resting on the flesh on each side, a ruler three inches long has passed along the backbone, under the stick, without touching it. The short ribs at the sides of the loin very projecting, long, elevating, and thick at the ends with, fat, and deeply covered with firm solid flesh; for on this deep fat firm flesh depends the fineness of the "sirloin," and on the firmness of the flesh depends the fineness of the grain and sweetness of the animal. And here many people err in supposing that softness of flesh is a token of fine meat, but rather say of coarse-grained meat of a loose texture. Hips wide apart, remarkably large and fat, so that when the hand is placed on them, they feel like the back of a man's head, and a very fat head, too. Rump remarkably long, wide, flat, and full of wide firm flesh; indeed, it is in the rump, loin, and chine, that the Herefords chiefly excel, which occasions these parts of them to sell in London to the beefsteak houses for nearly double the price of those from some other kinds of cattle. Twist, or where the hind legs unite, very low and full; the outside of the thigh rather flat and free from flesh, which occasions the round to be nearly free from coarse and dark-colored meat, but still large and fine; flank full, and driving forward when the animal is walking. The peculiarities of these cattle are-lightness of offal; length, fulness, and size of the rump; size and fatness of the hips, and every part that gentlemen usually eat remarkably full of fine fat beef, with but a small proportion of coarse meat. As milkers, the Herefords are perhaps equal to any other distinguished feeders; but here a distinction must be made, as none of the famed beef cattle are good milkers, or rarely so. Indeed, we ought not to expect it; it is too much like blowing hot and blowing cold with the same breath. In speaking well of the Herefords, I by no means intend to undervalue the improved Durham cattle; and the distinguished Kentucky gentleman above alluded to lately told me, in our Capitol, that he thought he had produced a better animal than either of these breeds, by crossing them together. But I am inclined to think that some of the Scotch cattle are better calculated for our country here, than any of the very large English breeds, and particularly the best pelled or Galloway cattle. They, like their countrymen, are hardy, and thrive almost every where; and these cattle are large enough for all purposes and pastures. If the above observations are of any use, I shall have pleasure in having communicated them to you. And remain, most respectfully, your obedient servant, Hon. H. L. ELLSWORTH. STEPHENSON SCOTT. No. 41-(1.) From the American Agriculturist. PACKING PROVISIONS FOR THE ENGLISH MARKET. We think we cannot do our readers a greater service than copying the following article, addressed to Messrs. Hitchcock, Livingston, & Co., from an American gentleman, now in England, who has paid much attention to the subject. If properly cured and packed, Great Britain and her East and West India colonies would take nearly all our surplus provisions. It is of great importance to us, then, to adopt their most approved methods of packing; and, if necessary, even to sacrifice a little to their whims and prejudices. But the English method is undoubtedly far superior to our own; and it is certain that we shall not command the market there, until we adopt it. The sooner, therefore, it is done, the better it will be for the interests of all parties concerned. Pork. This is cut into four or six-pound pieces, according to the size of the hog. Where the carcass weighs two hundred and fifty and under, it is cut into four-pound pieces; large hogs are cut into six-pound pieces. The hog is first slit through the backbone in half, then passed to the trimming block, where the half head and legs are cut off, the leaf and tender loin taken out, and the whole side split lengthwise through both the shoulder and ham, and as near the centre as is consistent with the proper shape and size |