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UNIVERSITY OF MASSACHUSETTS
AT AMHERST

UNIVERSITY LIBRARY

Special Collections & Rare Books

LAWS AND REGULATIONS #

O F T H E

MASSACHUSETrS SOCIETT

FOR PROMOTING

AGRICULTURE.

CONTAINING,

The N^MES of its prefent OFFICERS and MEMBERS,
List of PREMIUMS, &c.

WITH

Some interefting EXTRACTS from Foreion and Domestic^
Publications.

BY THE TRUSTEES.

P R I N T B: D AT H O S TO Nt

BY ISAIAH THOMAS and EBENEZER T. ANDREW^

FAUST'S STATUE, No. 45, Nev/bur y Street.

^aDCc:;cIfI,

4, 3 o ■ o is

4

ro "THE PUBLICK.

JL HE imperfeft ftate of hufbandry in general, in
this country, is too well known to require any difcuf-
fion. This circumflance fuggefted the origin of the
Maflachufetts Society for promoting Agriculture.

The farmers of this ftate, are equal, and perhaps fu-
perior, in their knowledge of agriculture, to their fellow
citizens in any part of the Union ; but we muft acknow-
ledge, that the fcience and praClice of husbandry in.
fome foreign countries, are far fuperiour to our attain-
ments. One great objeft of this Society will be, to ob-
tain and pubhlh an account of the improvements of oth-
er countries, and to procure models of machines in
which they excel. It will attend to whatever relates to,
rural aflPairs, and efpecially to promote an increafe of
the produ6ls of our lands, fuch as the improvements of
foil by tillage, manures, clearing, and draining, the culti-
vation of fuch gralTes, and other articles, as may be
moft advantageous to the farmer, and of courfe to all
claffes of people, and fuch as are beft adapted to our
foil and climate ; the moft profitable kinds of feed,
with the time and manner of fowing and cultivating
them ; the beft method of propagating and preferving
fruit trees from infefts, particularly from the canker
worm ; alfo, the beft method of increafing foreft trees.
The feeding and management of neat cattle and Iheep,
and the beft method of making and preferving butter
and cheefc.

To

A4|-|l

IV

To encourage the utmoft attention to thcfe obje6ls,
the Society will, from time to time, offer fuch premiums
as their funds will admit. They confider agriculture in
its various branches and connexions as highly interefling
to all mankind. The wealth and importance of the
community, is fo intimately conne6led with, and de-
pendent on the extent and fuccefs of agriculture, that
every one who is defirous of advancing the happinefs,
profperity, and dignity of his country, its commerce, and
convenient fubfiftance of individuals, will lend his aid
to this mofl; ufeful infhitut ion^

The members of this Society have no other intercft,
than the benefit of the human fpecies at large. They
confider themfclves members in common, of the great
family, and expcdl no other advantage than the fatisfac-
tion of being beneficial to themfelves, with the refi; of
the community.

They therefore, in eonfequence of the charge they
have taken on themfelves, call in the mod earnell
manner, on every pra6tical farmer, to fend to either of
the Secretaries in Bofton, all the information which he
poflelfes on any fubjeft connefted with agriculture.
The Society wifh to obtain the modes of pra6lice in
different parts of this country, but particularly of this
ilate, that they may publifh the fame ; that one part
may be benefited by the improvements of the other.
There are many perfons»in every community, who make
improvements that perifh with the poirefTor, merely for
want of fome place where they may be perpetuated.
The Society will feel obliged to every perfon for their
attention and communications, even if they poffefs
nothing more than is generally underftood. Ev-
ery correfpondent has a right to withhold his name, but
if the names fhould appear, which the Society would
prefer, and the communications contain nothing ex-

traojdinary>

traordlnary, they may tie affured of the gratitude as
well as candour of the Society.

All perfons ele£led honorary members, in whatever
ilate or country, have a right to be prefent at the femian-
nual meetings, in April and O6lober, and are invited to
aflift, by their communications to the Truftees, in ad-
vancing hufbandry.

This publication is defigned to inform the members,
who have not attended the meetings, of the nature
of the inflitution and regulations, and the publick of
the general views of the Society, and to make the par-
ticular objeds of premiums, that have been already de-
termined on, more univerfallj)' known.

The Society call on every perfon, who feels inclined
to fuggefl: any other objects for pecuniary rewards, to
communicate them without referve, to either of the
Secretaries, and as foon as their funds will admit, particu-
lar attention will be paid to fuch communications.

LAWS AND REGULATIONS, 6cc.

ACT OF INCORPORATION.

COMMONWEALTH of MASSACHUSETTS.

In the the year of our Lordy one ihoufand feven hun-
dred and ninety two.

An AB to incorporate and ejlahlijh a Society hy the
name of the Massachusetts Society for pro-
moting Agriculture.

w

H E R E A S very great and important ad-
vantages may arife to the communit)^, from inftituting a
Society for the purpofe of promoting Agriculture, and
divers perfons having petitioned to this court to be in-
corporated into a Society for that laudable purpofe.

Be it therefore enaBed by the Senate and Houfe of Rep re -
fentatives in General Court ajfembledy and by the authority
of the fameyThdl the laid petitioners, viz. Samuel Ad-
ams, John Avery, jun. JofephBarrell, Martin Brimmer,
Charles Bulfinch, John Codman, Edward Cutts, Aaron
Dexter, Thomas Durfee, Mofes Gill, Chriftopher Gore,
Benjamin Guild, Stephen Higginfon, Henry Hill,
Samuel Holten, Benjamin Lincoln, John Lowell, Jon-
athan Mafon, Jonathan Mafon, jun. Azor Orne, Sam-
uel Philips, Thomas Rjuflel, Samuel Salilbury, David

Sears,

8

Sears, James Sullivan, Cotton Tufts, Charles Vaughan^
and Thomas Winthrop, together with fuch others
who fhall become members thereof, be, and they are
hereby incorporated into, and made a body politic and
corporate forever, by the name of the Majfachufeits 5o-
ciety for promoting /Igriculture,

And be it further ena^ed by the authority ajorefaid^
That the faid corporation be, and are hereby declared
and made capable in law of having, holding, purchafmg
and takingin fee fimple, or any lefs eftate, by gift, grant,
devife, or otherwife, any lands, tenements, or other eftate,
real and perfonal ; provided that the annual income of
the faid real and perfonal eftate, ftiall not exceed the
fum of ten thoufand pounds, and alfo to fell, alien, de-
vife, or difpofe of the fame eftate, real and perfonal, not
ufing the fame in trade or commerce.

And be it further enabled by the authority aforefaid.
That the faid corporation fhall have full power and au-
thority to make, have, and ufe a common feal, and the
fame to break, alter, and renew at pleafure ; that it fhall
be capable in law to fae and be fued, plead and be im-
pleaded, anfwer and be anfwered unto, defend and be
defended, in all courts of record, or other courts or plac-
es whatfoever, in all a£lions real and perfonal and mixed,
and to do and execute all and lingular other matters and
things, that to them fhall, and may appertain to do.

And be it further enabled by the authority aforefaid.
That the faid corporation may make, eftablifli and put
in execution, fuch laws and regulations as may be ne-
ceffary to the government of faid corporation, provided
the fame fliall in no cafe be repugnant to the laws and
conftitution of this ftate. — And for the well governing
of the faid corporation, and the ordering their affairs,
they fhall have fuch ofBcers as they fhall hereafter from
time to time ele6l and appoint ; and fuch officers as
fliall be defignated by the laws and regulations of the
faid corporation for the purpofe, fhall be capable of
exercifing fuch power for the well governing and order-
ing the affairs of the faid corporation, and calling and
holding fuch occafional meetings for that purpofe, as
fhall be fixed and determinc^d by the faid laws and rtfg»
ulations. And'

And he it further enaSfed hy the authority aforcfaid^
That the 'end and defign of the inftitution ot the laid
Society is for the purpofe of promoting ufeful improve-
ments in Agriculture.

And be itjurther ena^ed^ That the place of holding the
firft meeting of the faid Society, fliall be in the town of
Bofton, and that Samuel Adcims, Elq. be, and he here-
by is, authorized and empowered, to fix the time tor
holding the faid meeting, and to notify the fame to the
members of the faid Society, by cauling the (ame to be
publilhed in one of the Bofton newfpapers, fourteen days
before the time fixed on for holding the faid meeting.

In the House of Representatives, March 7th,
1792. This Bill having had three feveral readings, palT-
ed to be enaaed. DAVID COBB, Speaker.

In Senate, March 7th, 1792. This Bill hav-
ing had two feveral readings, palled to be enabled.

SAMUEL PHILLIPS, President.
Approved, JOHN HANCOCK.

True Copy, Atteft,

JOHN AVERY, juN. Secretary.

RULES AND REGULATIONS.

ARTICLE I.

JL H A T there fhall be a Prefideht, two Vice
Frefidents, a Recording Secretary, Correfponding Secre-
tary, and Treafurer, who fhall be Trudees ex officio; in
addition to thefe, fix other Trudees fliall be choftn from
the members at large, all of whom ihall continue in of*
fice until others are eleded in their flead.

11. ALL officers, as well as new members, Ihall be
ele6led by ballot. The eleSion Ihall be determined by
a majority of votes.

B ilL

t6

III. THERE fliall be two flated meetings of the So-
ciety annually, viz. on the firfl Wednefdays in April
and October, the fame to be held at 1 1 o'clock, A. M.
at fuch place as the Truftees fhall appoint, of which
they fhall give notice in one of the Bofton newfpapers,
ait leafl three weeks previous to faid meeting.

IV. THERE fhall be an annual choice of officers,
viz. at the Hated tneeting in April, in the choice of
whom, tvrenty members fhall be necefTary to m6^ke a
quorum ; in the tranfadion of other bufinefs, thirteen may-
make a quorum.

• V- IF at any meeting of the Society or of the Truf-
tees, the Prefident and Vice Prefidents fhould be abfent,
the members prefent may appoint one from among
them to p^iide at fuch meeting.

VI. THE Prefident (or in cafe of his abfence) either
of the Vice Prefidents, with the advice of the Truftees,
may call a fpecial meeting of the Society ; or whenever
written application, with reafons affigned therefor, fhall
be made by any twelve members of the Society, to the
Prefident and Truftees, they fhall call fuch meeting.

VII. THE meetings of the Truftees ftiall be held at
fuch time and. place, as they fliall from time to time
agree upon, fevcn of whom, with the prefiding members,
ihall make a quorum for doing of bufinefs, except in
the cafe of ele£lion of members.

VIII. THE Truftees fhall regulate all the concerns
of the Society during the intervals of its meetings, pro-
pole fuch objefts of improvement to the attention of
the publick, publifti fuch communications, and offer
premiums in fuch form and value as they fhall think
proper, provided the premiums offered do not exceed the
funds of the Society ; and fhall lay before the Society at
each of its meetings, a ftaternent of their proceedings,
and of the communications made to them.

IX. THE candidate for eleaion fliall firft be pro-
pofed by a member of the Society, and on being ballot-
ed

It

cd for, if the number of votes in favour of fuch candi-
date Ihall amount to a majority of the members prefent,
fuch perfon flaall be conhdeied as duly eledled.

X. THE Recording Secretary fhall take rninutes of
all the votes and proceedmgs of the Society, and of the
Truftees, and enter them in feparate books, and fhall re-
cord all fuch communications as the TruHees may dire£l.

XI. THE Correfponding Secretary fhall v/rite all let-
ters relating to the bulinefs of the Society, and anfwer
ail fuch letters to the Society, as the Trufless fhalidireO:.

XII. THE Treafurer fliall receive all monies due
or payable to the Society, and all donations that may
be made to it, for which he fhall give duplicate receipts,
one of which fhall be lodged with theRecording Secretary,
and make a fair record thereof, and from time to time,
pay out fuch monies that may be in theTreafury,as he fhall
have orders for from the Truftees, and fhall annually,
and whenever thereto required, render a fair account of
all his receipts and payments, to ihe Society or a com-
mittee thereof. The Treafurer's accounts fhall be kept
in dollars and cents, and he fhall give bonds for the faith-
ful difcharge of his duty, in fuch fums as the Truftees
fhall dirc6l, and v^ith fuch fureties.

XIII. A COMMITTEE fhall be cho fen annually
to audjt the Treafurer's accounts, viz. at Oftober meet-
ing, and to report thereon, at the next April meeting,
and the fame being accepted, fhall be entered by the
Recording Secretary in his books.

XIV. IN cafe of the death, reiignation, incapacity, or
removal out of the ftate of either of the Secretaries or of
the Treafurer, the Truftees fhall take charge of the
official books, papers, and effects belonging to the office
that may be vacated, and give receipts for the fame,
which books, papers, &c, they may deliver to fome
perfon, whom they may appoint to fill up the ofSce un-
til the next meeting of the Society, at v/hich time there
fhall be a new choice,

XV,

XV. The prefent members of the Society, and fucfi
as ma«y be elefted previous to April meecing, 1793, ftiall
for the prefent year feverally pay into the hands of the
Trealurer two dollars, for raifing a fund for carrying in-
to execution the designs of the inftitution ; and thence
afterwards two dollars annually fhall be paid by each
member, until oiherwife ordered by the Society ; the
fecond year to be confidered as commencing on the
firft Wednefday in April, 1793.

XVI. A COMMITTEE fhall be rai fed from time to
time, leverally to folicit and receive fubfcriptions for
raffing of a fund, for encouraging the nobleft of pur-
fuits, the agriculture of our country, the fame to be fa-
credly appropriated to that purpofe,

OFFICERS OF THE SOCIETY.

Hon. THOMAS RUSSELL, Efq. Prefident.
Hon. |0HN LOWELL, Efq. Fira Vice Prefident.
H..N. MOSES GILL, Efq. Second Vice Prefident.
JOHN A V iiR Y, JUN. Efq. Recording Secretary.
OLIVER SMITH, Efq. Correfponding Secretary.
AARON DEXTER, M. D. Treafurer.
Hon. JAMES BOWDOIN, Elq."
MARTIN BRIMMER, Efq.
LOAMMI BALDWIN, Eiq. - ,y, «

CHRISTOPHER GORE, Efq. M^^^^^^s,
CHARLES VAUGHAN, Efq. j
SAMUEL PARKER, D. D. J

The ADDRESS of the TRUSTEES.

A H E Truftees have agreed to me^et once in
each month, free of any expenfe to the Society, far the
purpofe of receiving communications and promoting
the purpofes of the inRitution.

It is greatly to be deiired that the comm.unity at large,
and efpeci<^Ily the members of the Society, would en-
gage

18

gage earneftly in this buGnefs, would aid its funds, and
make communication of any difcoveries they may deem
ufeiuJ, with freedom. The officers of the Society
pledge themfelves to pay every attention in their pow-
er to the great end intended.

Among other meafures, they recommend that the
members in different parts of the ftate would meet at
Rated times, in places convenient to themfelves, and in-
vite the aid of others, who are defirous of forwarding
improvements in agriculture ; and that they would
from time to time, tranfmit to the Trullees, or any of-
ficer of the Society, any information they may think
Lifeful.

LIST OF PREMIUMS,

1. X O the perfon who fhall, on or before the firft
day of July, 1795, fi'^^ ^ fatisfadtory natural hiftory of
jhe cankc^r worm, through all its transformations ; at
what depth in the ground, at what diftance from the
tree, and at vvh;it time they cover themfelves ; at what
feafon, and m what form they rife from the ground ; on
what part of the tree thty generally depofit their eggs,
and at vvhat time the eggs becom.e worms ; a premium of
50 doliajs, or a piece of plate of that value, or the So-
ciety's gpld medal,* at the option of the author. If
more than one fatisfa£lory hiftory fhould be given before
the firft of July, 1795,, that firfl received by the Truflees
will be entitled to the premium.

2. A premium of lOO dollars^ to the perfop who fhall,
on or before tfie firft day of July, 1796, difcover an ef-
fe£lual, and the cheapeft method of deftroying the can-
ker worm, and give evidence thereof to the fatisfadion
of the Truflees.

3. For the greateft quantity and befl quality of corn-
pofl manure, made in one year, with the fmailefl ex-

penfe,

* The Truflees, expecting that rnsny perfons will engage in agricultural
experiments, and become entitled to premiums, who would be more grati-
fied, by tlie moft honorable teliimony of their merit in the power of the
Society to confer, than by pecuniary rewards, have voted, thar a medal of
gold, equal to tliree guineas weight, emblematically engraved, called the
Society's gold medal, be given to them.

iA

penfe, and from a farm of the feweft acres under culture,
and from materials common to moll farms, provided
that the quantity is not lefs than two hundred tons, to
be accompanied with a defcription of the barn yard, or
place where made, and the mode of making the manure,
a premium of 50 dollars, or the gold medal.

4. And for the next greateft quantity, not lefs than
one hundred tons, 30 dollars ; claims to be prefented
previous to the firft day of Mav, 1795.

5.' Totheperfon whoihall difcover a fpecies of marl,
good as a m^mre, in tufficient quantity to become ufe-
ful as fuch, anc^ exhibit a fpecimen of the fame to the
Trufices; for the befh fpecimen and largefl quantity dif-
covered, 50 dollars, or a gold medal, at the option of
the claimant ; claims to be prefented on or before the
firft of May, 1794.

6. To the perfon who fhall give the mofl fatisfa6lory
evidence of the heft kind of wheat, for this climate, and
the bed mode of cultivating the fame, by aftual experi-
ment, on not lefs than one acre of ground, the gold
medal ; claims to be prefented en or before the firft of
Oftoher, 1796. ,

7. For the largefl: quantity of fat beef, fed upon the
fewefl acres of ground, the quantity not being lefs than
80 hundred w^eight, a premium of 50 dollars, or the So-
ciety's medal ; and for the next largeft quantity, not lefs
than 40 hundred weight, 25 dollars, or a filver medaL
A particular defcription of the fize of the enclofures,
muft accompany the claim, with a particular defcription
alfo of the mode of fattening ; claims to be made pre-
vious to the firft of Oftober, 1795.

8. To the perfon who fhall give the beft account,
from actual experiments, of the beft vegetable food,
btfide hay, that fhall increafe the milk of cows and
ewes, during the month of February, March, and April,
the gold medal ; claims to be prefented previous to the
firft of may, 1795.

9. For the largeft quantity and beft quality of wool,
that fhall be fheared in the fame year, from the fmalleft
number of fheep, not lefs than one fcore, 50 dollars, or

the gold medal.

10. To

1 o. To the perfon who fhall within the term^oC three
years, cut, clear, and bring into grafs, the greateft num-
ber of acres of wild land, not lefs than 20 acres ; tiie
fame to be kept clear from bruflh, to be well fenced and
fet off in proper divifions, 50 dollars ; claims to be pre-
fented on or before the firit day of October, 1796

11. To the perfon who ftiatl produce to the Society,
from a£lual experiments, the; bed and moft expeditious
method of bringing wild land to a ftate of improvement,
and at the leaft expenfe, for mowing or pafluring, 50
dollars, or a gold medal ; claims to be made on or be-
fore the firft of 06lober, 1796.

12. To the perfon who fhall produce to the Society
the beft and moft expeditious rnode of deliroying
brufhjwithout ploughing, 25 dollars; claims to be prefent-
ed previous to the firll of Ottober, 1795.

13. To the perfon who fhall produce the beft and moft
expeditious method of making maple fugar, the manner
of collefting the juice, with the leaft injury to the trees,
boiling, clarifying, and completely granulating the fame,
to be accompanied with a particular defcription of the
fize and different kinds of veffels ufed, the expenfe nnd
number of perfons required to manage them, a pt emiiiai
of .70 dollars, or the g-old medal.

14. It is required that the communications for which
the above premiums are offered, be accompanied witli
proper certificates from the feleftmen, magiftrrites, or
clergymen of the vicinity, or other vouchers to the fat-
isfaQion of the Truftees ; that they be delivered in
without names, or any intimation to vvhom they belong;
that they be feverally marked in fuch manner as each
claimant fhall think fit ; the claimant fending alfo a pa-
per fealed up, having on the outfide a correfpondmg
mark, and on the infide his name and addrefs.

By Order of the Trustees.

OLIVER SMITH, Cor. Sec,
May, 1793.

COMMITTEE

i6

COMMITTEE to receive SUBSCRIPTIONS;

T

-^ H E Society have appointed a committee to foli-
cit fubfcriptions, to raife a fund, to be diftribuied in pre-
miums for the encouragement of ufefui diicoveries and
improvements, viz.

THOMAS RUSSELL, Bofion,
JOHN LOWELL, Roxbury.
MOSES GILL, Princeton.
AZOR ORNE, Marblehcad.
COTTON TUFTS, Weymouth.
SAMUEL PHILLIPS, Andover.
JAMES WARREN, Plymouth.
THOMSON J. SKINNER, irilliamjlown,
TIMOTHY NEWHALL, Sturbridge.
WILLIAM BAYLIES, Dightcn.
LOAMMI BALDWIN, Woburn.
JUSTIN ELY, Wcfl ^pri7igjidd.
LEVI LINCOLN, Worcejltr.
CHARLES VAUGHAN, Bojion.
DAVID SEARS, Do.

N AMES OF THE MEMBER S.

He

.ON. Samuel Adams, Efq.
Hon. John Adams, Efq.
John Avery, jun. Efq.
Hon. Fiflirr Ames, Efq.
Nathaniel Appleton, Efq.
Dr. Natiianiel W. Appleton,
John Andrews, Efa.
iofeph Allen, Efq.'
Caleb Ammidown, Efq.
Jonathan Adams.
William Budman, Efq.
Tofeph Barrel!, Efq.
Martin Brimmer, Efq.
Charles Bulfinch, E(q.
Loammi Baldwin, Efq.
Thomas Brattle, Efq.
Samuel Breck, Efq.
James Bowdoin, Efq.
Dr. William Baylies,
Hon. Eleazer Brook?, Efq,
Jolin Brooks, Efq.
Hon. John Bacon, Efq.

Benjamin Beals, Efq.

Mofes Black,

Samuel Bafs, Efq.

Hon. Samuel Baker, Efq.

Hon. Ebenezcr Bridge, Ef^,

Samuel Blodger, Efq.

William Billings, Efq.

Daniel Bigelow, Efq.

Hezekiah BilTett, Eiq. — honorary.

Rev. Manaflerh Cutler,

John Codman, Efq.

Hon. Edward Cutts, Efq.

Hon. George Cabot, Efq.

Andrew Craigue,

Hon. Richard Cranch, Elq,

Samuel Gary, Efq.

Samuel Chandler,

Thomas Cufhing, Efq.

Hon. Daniel Coney, Efq.

Gen. John Cutler, Efq.

Hon. Thomas Duriee,

Dr. Aaron Dexfer,

ITnn,

»7

Hon. Francis Dana, EC<^,

Rev. Samuel Dean,

Klias H. Derby, Efq.

Dr. Samuel Danfortl),

Hon. Samuel Dexter, Efq.

Seth Davenport,

Hon. Samuel Dexter, jun. Efq.

Col. Thomas Denney,

Juftin Ely, Efq.

Hon. Timothy Edwards, Efq.

George Erving, Efq.— honorary,

Boffenger Fofter,

Hon. Samuel Fowler, Efq.

Dwight Fofter, Efq.

Samuel Flagg, Elq.

Simon Frye, Efq.

Hon. Mofes Gill, Efq.

Chriftopher Gore, Efq,

Hon. Nathaniel Gorham, Efq,

Hon. Elbridge Gerry, Efq.

David S. Greenough, Efq.

Stephen Higginfon, Efq.

Hon. Samuel Holten, Efq.

Henry Hill, Efq.

William Hull, Efq.

John Hicks,

JRev. John Homer,

Hon. William H.ath, Efq.

Dr. Ebenezer Hunt,

Saniiiel Henfhaw, Efq.

His Excellency John Hancock, fifq.

H«n. Daniel Howard, E/q.

Thomas Hale, Efq.

Artemas How,

Hon. Jofeph Hofmcr, Efq.

Hon. Jonathan Jackfon, Efq.

Charles Jarvis, Efq.

Leonard jarviy, Efq.

John C. Jones, Efq.

John Jenks,

Col. Jofeph Jones,

Benjamin Joflyn, Efq.

Themas Ives, Efq.

Ifrael Jones, Efq.

Nathan Jones, Efq.

panforth Keyes, Efq.

Martin Kingfley, Efq.

Hon. Benjamin Lincoln, E/q,

Hon. John Lowell, Efq.

Levi Lincoln, Efq.

Capt. George Lane,

Thomas Legate, Efq.

Jofeph Lee, Efq.

Thomas Lee, Efq.

John Lucas, Efq.

Hon. George Leoaard, Efq.

Solomon Lovell, fifq.

C

Theodore Lyman, Efq*

Dr. Lettfom — honorary.

I azarus Le Barron,

Hon. Samuel Lyman, Efq.

William R. Lee, Efq.

John Meats,

Nehemiah Munroe,

Jonathan Mitfon, Efq.

Jonathan Mafon, jun. Efq,

Abner Morgan, Efiq.

Hon. Elifha May, E/q.

John Mycall, Ei'q.

William' Martyn, Efq.

Col. John iVIorgan—honorary.

Rev. Dr. David McClintock — hotlt

Pliny Merrick, Elq.

Hon. Timothy Newell, Efq.

Dr. George Ofgood,

Hon. Azor Orne, Efq.

Col. Samuel Ogden— honorary,

Hon. Samuel Phillips, Efq.

Hon. Robert Trent P.dne, Efq.

Charles Phelps, Efq.

Archilaus Putnam, Efq.

Rev. Dr Samuel Paiker,

Rev. Phillips Paylon,

Capt. William Putnam,

William Dand ridge Peck,

Hon. John Pitts, Eiq.

Samuel Pitts,

Thomas Palmer, Efq.— honorary.

Cal. Andrew Peters,

Timothy Pickering, E'q.— -honorary.

Hon. John Pickering, E;q.

Ebenezer Peirce, E(q.

Nathaniel Paine, Efq.

Jofeph RufTell, jun.

John Read, Efq.

Nathaniel Rulfeil,

Hon. Thomas RufTell, Efq.

Edward H. Robbing, Efq.

Benjamin kead, Efq.

Mofes Cheney Read, Efq,

Samuel Salfbury,

David Sejrs,

Hon. James Sullivan, Efq.

Hon. increafe Sumner, Efq.

Dr. Oliver Smith,

Jonathan Simpfon,

Hon. John Spiague, Efq.

Hon. Theodore Sedgwick, EfcJ..

Hon. CaleD Strong, Efq.

Hon. William Seaver, Kfq.

Capt. Ifaac Smith,

Hon. David Sewall, Efq.

Hon. Wilham Sheppard, Efq.

lien.

i8 . •-

Mon. Thompfon J. Skinner, Efq.
Samuel Sewall, Efq.
Rev. Charles Stearns,
iiphraim Spring,
Jofiah Stearns, Efq.
Hon. Simeon Strong, Efq.
David Smead, E'q.
James Sprout, Efq.
Hon. C tton Tutts, Efq.
ifrael Thorndike, EJq.
Dudley Atkins Tyng, Efq.
Mathaniel Tracey, Efq.
Salem Towne, E'q.
Bezaieel Tafts, Efq.
Ifaiah Thomas, Efq.
Chjirles Vaiighan, Efq.
Henry Van bchanck, Efq.
Hon. J. Bt Varnum, Efq.
Capt. Phuieas Upham,
Parker Vurnuni, Efq.

Benjamin Upton, 'EC^.
Hon. Oliver Wendell, Efi^.:
David Wood, Efq.
James Winthrop, Efq,
William Winthrop, Efq.*
Thomas Winthrop,
Hon. James Warren, Efq.
Jofeph Ward, Efq.
Capt. Ebenezer Wales,
Dr. John Warren,
Dr. Thomas Williams,
Henry H. Williams,
William Wetmore, Efq.
Hon. Jonathan Warner, Rfq.
Samuel Waldo,
Marfton Watfon, Efq.
Dr. Benjamin Waterhoiife,
Ebenezer Waters,
Arthur Young, Efq. — honorary,
William Young.

The fullozving Gentlemen have been added to the Com?nUtce
for receiving SubfcriptionSt viz.
Hon. DAVID SEWALL, Efq. York.
ELIAS HASKET DERBEY, Efq. Salem.
SaMUEL HENSHAW, Efq. Northampton.
DUDLEY ATKINS TYNG, Efq. Tyngjhorougk
HENRY VA\^ SCHAACK, Efq. Pittfuld.
SAMUEL WALDO, Portland.
Rev. JONATHAN HOxMER, Newtozvn,

On the mAuageuentoJ theT> Al R Y, particularly with
refpcB to the making and curing o/BUTTER.

By J. ANDERSON, L. L. D. F. R. S. &c.

££xtra£ied from the fixth article in the fifth volume of the Letters and
Pcipers of the Bath Agricultural Society.]

VV HEN ci dairy k eftablifhed, the undertaker
ought to be fully acquainted with every circumftancc
refpeding the manufaQure both of butter and cheefe ;
here it is only propofed to treat of the mannfafture of
"butter. The firft thing is to choofe cows of a proper fort ;
among this clafs of animals it is found by experience,

that

that Tome kincls give milk of a thicker confiflence and"
richer quality than others. In judging of the value of a
cow, it ought rather to be the quantity and the quality of
the cream produced from the milk in a given time, than
the quantity of the milk itfelf ; this is a circumftance of
more importance than is generally imagined. The Imall
cows of the Alderney breed iifford the richelt milk hitherto
known ; but individual cows in every country, may be
found, by a careful feleftion, that aflPord much richer milk
than others ; thefe therefore ought to be fearched for
with care, and their breed reared with attention, as being
peculiarly valuable. In comparing the milk of two cows,
to judge of their refpe6live qualities, particular attention
muft be paid to the time that has elapfed fince their calv-
ing. To make the cows give abundance of milk, and of a
good quality, they muft at all times haveplenty of food. —
Grafs is the beft food yet known for this purpole, and that
kind which fprings up fpontaneoufly on ricii dry foils, is
the beft of all. If the cows are fo much incommoded by
the heat as to be prevented from eating through the day,
they ought to be taken into cool fhades for protection ;
where, after allov»'ing them a proper time to ruminate,
they fhould be fuppHed with abundance of green food,
frefti cut for the purpofe, and given them by hand fre-
quently, frefh and frefii in fmall quantities, fo as to in-
duce them to eat it with pleafure.

Cows, if abundantly fed, fhould be milked three times a
day during the whole of the fummicr feafon, in the morn-
ing early, at noon, and in the evening juft before night
fall. If cows are milked only twice in twenty four hours,
while they have abundance of fucculent food, they will yield
a much fmaller quantity of milk in the fame time, than if
they be milked three times. Some attentive obfervers I
have met with, think a cow in thefe circumftances, will
give nearly as much milk at each time, if milked three
times, as if they were milked oYily twice. In the choice of
perfons for milking the cows, great caution ftiould be em-
ploved, for if all the milk be not thoroughly drawn from
a cow when fhe is milked, a diminution of the quantity
gradually takes place, and in a fhort time the cow becomes
dry. In the management of a dairy, the following;; occu-

li^rities

liaiities refpefling milk, ought very particulari/ to he at^
tended to ; iome of them are, no doubt, known in part to
attentive houfewives, but they have never been conhdered
of fo much importance as they deferve,

APHORISM I.

OF the milk thai is drawn from any cow at one time, thai
which comes off at the jirjt is always thinner^ and of a much
•worjc qualiiy, than that which comes afterwards^ and the
richnej:> goes o% continually increafmg to the very lajl drop
that can be drawn JroT!i the udder at that time.

Few perfons are ignorant that milk which is taken from
the cow laR of all at milking, which in this country is
culled Jlro.f kings, (here Jlrippings) is richer than the reft
of the milk ; but fewer ilili are aware of the greatnefs of
the difproportion between the quality of the hrft and the laft
drawn milk from thp fame cov/ at one milking — from fever-t
al accurate and important experiments it appears, that the
perfon who, by bad rnilking of his cows, loofes but half a
pint of the laft milk that might be obtained, loofes in faft,
about as much cream as would be afforded by fix or eight
pints at che beginning, and loofes behdes, that part of the
cream, which alor^e can give richnefs and high flavour tq
his butter,

A P H O R I S M II.

IF milk he put in a dijh and allowed to Jland till it throws
up cream, that portion which rifesjirjl to the fur/ace is rich'
er in quality and greater in quantity than what rifes in a,
Jccond equal portion of tirnfy and the cream that rifes in the
Jecond interval of time is greater in quantity and richer in
quality than what rifes in a third equal /pace of time, and fo
on, the cream decreafes in quantity and declines in quality con^*
tinually, as long as any rifes to ihefurface,

APHORISM III.

THICK milk always throws up a f mailer proportion of
the cream it actually contains to thefurface, than milk that
is thinner, hut that cream is of a richer quality ; and ij
water be added to that thick milk, it will afford a confidcra^
hly greater quantity of cream than it would have done if aU
lowed to remain pure ; but its quality is at the fame time
greatly dehafed. APHORISM

21

A P H O R I S M IV, "^

MiLKy which is put into a bucket or other proper vejfd*
g,nd carried in it to any confidcrable dijlance^fo as to be muck
agitaudy and m part cooled bejore it be put into the milk pans
to fettle Jor crcam^ never throws up jo much nor Jo rich cream
as if the fame milk had been put into the milk pans directly
after it "Was milked.

In this cafe, it is believed that the lofs of cream will be
in proportion to the time that has elapfed and the agita-
tion it has fuftained after having been drawn from the
cow.

From the above fa6ls the following corollaries feem to
be clearly deducible.

1. It is of importance, that the cows Ihould be always
milked as near the dairy a^ poffible, and it mull be of
great advantage in a dairy farm, to have the principal
grafs fields as near the dairy as poffible.

2. The pra6li(:se of putting the milk of all the cow5 of
a large dairy into one veflel, as it is milked, there to re-
main till the v/hole milking be finilhed, before any part of
it be put into milk pans, feems to be highly injudicious,'
not only on account of the lofs that is fullained by agita-
^ion and cooling, but alfo, as it prevents the owner of the
<dairy from diftinguilhing the good from the bad cows
miik J a better pra6lice therefore, would be, to have
the mUk drawn from each cow feparately, put into the
creaming pans as foon as it is milked, without being
mixed with any other. — Thus would the careful farmer be
able, on all occafions, to obferve the particular quality of
each individual cow's milk, as well as its quantity, and to
know with precifion, which of his cows it was his intereli
to difpofe of, and which he ought to keep and breed
from.

3. If it be intended to make butter of a -very fine
quality^ it would be advifeable in all cafes to keep the milkj
that is firft drawn, feparate from that which comes laft, as
it is obvious, that if this be not done, the quality of the
butter will be greatly debafed, without much augment-
ing its quantity. It is alfo obvious that the quality of the
tutter will be improved in proportion to the imallnefs of
the proportion of the laft drawn milk that 1% retained, fc^

that

that thofe who wifh to he fingularly nice in this refpe^
will only retain a very frnall proportion of the laft drawn
milk.

4. If the quality of the butter be the chief objecl at-
tended to, it will be necelfary not only to feparate the firfl
from the lafh drawn milk, but alfo to take nothing but the
cream thatisfirft feparated from the beft milk, as it is this firft
Tiling cream alone that is of the prime qualify; the remain-
der of the milk, which will be ftill fweet, may be either
/emplojed for the purpofe of making fweet milk cheefes,
or It may be allowed to ftand to throw up cream for mak-
ing butter of an inferiour quality.

5. From the above fatls, we learn that butter of the
very bejl prjjihk quality can only be obtained from a dairy
of confidcrable oxtent when judicioufly managed.

6. From thefe premifes, we are led to draw a conclu-
iion different from the opinion that is commonly enter-
tained on this fubjetl, viz.— That it feems probable

that the very beft butter can only be with economy made
in thofe dairies where the manufa6lure of cheefe is the
principal obje6l.

As but few perfons would be willing to purchafe the
very beji buUer at a price to indemnify the farmer for his
trouble, I am fatiified from experience and attentive ob-
fervation, that if in general about the firft drawn half of
the milk be feparated at each milking, and the remainder
only be fet up for producing cream, and if that miik be al-
lowed to ftand to throw up the whole of its cream, even
till it begins fenfibly to tafte fourifh, and if that cream be
afterwards carefully managed, the butter thus obtained
will be of a quality greatly fuperiour to what can ufually be
©btained at m.arket, and its quantity not confiderably lefs
than if the whole of the milk had been treated alike.

No dairy can be managed with profit, unlefs a place
properly adapted for keeping the milk, and for carrying on
the different operations of the dairy, be firft provided.* —
The necelDiry requifites of a good milk houfe are, that it
be coo) in fumraer, and warm in the winter, fo as to pre-
ierve a temperature nearly the fame throughout the whole

year,

* The author here gives a very particular dcfcription of the bcfi contfive^
aiilk hcufe or dairy.

25-
year, and that it be dry, fo as to admit of being kept cleaa
and fweet at all times.

From the trials I have made, 1 have reafi^n to believe
that when the heat is from fifty to fifty five degrees on
Farenheit's thermometer, the feparation of the cream from
the milk, which is the mod important operation of the
dairy, goes forward with the greateft regularity. When
the heat exceeds fixty degrees, the operations become dif-
ficult and dangerous, and when it falls below the fortieth
degree, they can fcarcely be carried forward with any Ac-
gree of economy, or propriety.

In winter, (hould the cold become too great, it might be
occafionally difpelled, by placing a barrel full of hot wa-
ter clofely bunged up, upon the table, to remain till cooled.
This I prefer to any kind of chaflSng dilh with burning
embers.

The utenfils of the dairy, muft in general be made of
wood. As the acid of milk readily diflblves lead, with which
the common earthen velTels are glazed, fuch veffels fhould
be banifhed from the dairy.

The creaming difhes (for fo I call the veffels in which
the milk is placed for throwing up the cream) when pro-
perly cleaned^ fweet and cao/, are to be filled with the milk
as foon after it is drawn from the cow as poflible, having
been firft {trained carefully through a clofe ftrainer.

Thefe difhes fhould never exceed three inches in depth,
whatever be their other dimenfions. As foon as they are
filled, they are to be placed on the fhelves in the milk
houfe, perfectly undillurbed, till it be judged expedient to
feparate the cream from them.

In a moderately warm temperature of the air, if very
fine butter be intended, it fhould not be allowed to (land
more than fix or eight hours ; for ordinary good butter, ic
may fafely fland ten or twelve, or more.

It is of great importance to the fuccefs of the dairy, that
the Jkimming be well performed, for if any part of the
■cream be left, the quantity of the butter will be diminifhed ;
and if any part of the milk be taken, its quality will be de>
bafed.*

When

• The cream (hoiili be feparated from the edges of the difh, by means of
an ivory bladed knife, then carefully drawn towards one fide by a llriraniing
difh, and then taken off with great nicety.

when the cream is obtained, it ouglit irrtmediately to
be put into a veffel by itfelf, there to be kept till a proper
quantity be colle£led for being made ihto butter.
And no veffel can be better adapted to that purpofe
than a firm neat made wooden barrel, in fize proportioned
to the dairy, open at one end, with a lid exactly fitted to
clofe if. In the under part of this veffel, clofe to the bot-
tom, ftiould be placed a cock and fpigot, for drawing off
any thin ferous part of the milk that may chance to be
there generated ; for if this is allowed to remain, it injures
the cream, and greatly diminifhes the richnefs of the qual-
ity of the butter ; the infide of the opening fliould be
covered with a bit of gauze netting, to keep back the cream
while the ferum is allowed to pafs, and the barrel fhould
be inclined a little forUrard, to allow the whole to run off.

The feparation of butter from cream^ only takes p'ace
after the cream has attained a Certain degree of acidity;
The judicious farmer will therefore allow his ctcam toi
remain in the veffel until it has acquired that propet
degree of acidity that fits it for being made into buttef
with great eafe, by a Very moderate degree of agitation^
and by which procefs only, very fine butter ever can be
obtained. How long cream may be thus kept in our
climate, without rendering the butter made from it of a
bad quality, I cannot fay ; but it may be kept good for i
much longer time than is generally fufpe^ted, even a great
many weeks.^— It is certain that cream which has been
kept three or four days in fumrrier is in an excellent con-
dition for beingmade into butter; from three days to feven,
may in general be found to be the beft time for keeping
cream before churning.

I prefer the old fafhioned upright churn, having a long
handle, with a foot to it perforated with holes, as it admits
of being better cleaned, and of having the butter more
eafily feparated from the milk than any others.

Where the cream has been duly prepared, the prccefd
of butter making is very eafy ; there is however more ni-
cety required than moft perfons feem to be aware of; a few
hajly, irregular flrokes^ may render the butter of fcarceiy
any value, which, but for this circumflance, would have
been of the finell quality. The butter when made, muff

be

be immediately feparated from the tiilik, and being put
into a clean difh, the infide of which, if of wood, fiiould be
well rubbed with common lalt. The butter Ihould be
preffed and woiked v^-ith a flat wooden ladle, having a lliort
handle, fo as to force out oil the milk that was lodged in
the cavities of the mafs. The beating up of the butter by
the hand is an indelicate and barbarous pra£lice. If the
milk be not entirely taken away, the butter will infallibly
fpoil in a fiioit time, and if it be much wafhed, it will be-
come tough and gluey. Some perfons employ cold water
in this operation ; but this pra6lice is not only ufelefs, but
alfo pernicious, becaufe the quality of the butter is thus
debafed in an allonifliing manner. In every part of the
foregoing procefs it i:. of the utmofl importance, that the
veifcls and every thing eUe about the dairy, be kept per-
fedlly fiveet and clean.

Wooden vcllels are the mod proper for containing
failed butter. Oak is the befl wood for the bottom and
flaves. Broad fp'it hoops are to be preferred to ail
others.

Iron hoops fliould be rejefled, as the rufl; of them will
in time fink through the wood, and injure the colour of
the butter. To feafon a new vefTel for the reception of
faltcd butter, requires great care : It fhould be filled fre-
quently with fcalding water, allowing it to remain till it
flovv'ly cools. After the butter has been cleaned from
the milk, as before dire6led, it is ready for being falted.
Let the veflfcl be rendered as clean and as fwcct as polFi-
ble, and be rubbed all over in the infide with common
fait ; and let a little melted butter be run into the cavity
between the bottom and the fides at their joining, fo as to
fill it, and make it every where flufli with the bottom and
fides : It is then fit to receive the butter. Common fait is
almoR the only fubftance hitherto employed for preferv-.
ing butter. I have found by experience that the fol-
lowing compofition i^ in many re(pe6ls preferable to it, as
it not only preferves the butter more effectually from any
taint of rancidity, but makes it look better and tafle fweeter
and more marrowy, than if the fame butter had been cured
with common fait alone. The compofition is as follows ;
D Take

26

Take of fugar one part, of nitre (fait petre) one part,
and of the bed Spanifli great fait, two parts ; beat the whole
into a fine powder, mix them well together, and put them
by for ule.

Of this compofition, one ounce fliould be put to every
fixteen ounces of butter : Mix this fait thoroughly with
the butter ; as foon as it has been freed from the milk, and
put it, without lofs of time, into the veffel prepared to re-
ceive it, preffing it fo clofe as to have no air holes, or any
kind of cavities within it ; fmooth the furface, and if you
cxpcft it will be more than two days before you add more,
coy€T it clofe up with a piece of clean linen, and over that
a piece of fine linen that has been dipped in melted but-
ter, that is exaftlv fitted to the edges of the veffel all round,
fo as to exclude the air as much -as poffible, without the
affiftance of any watery brine. When more butter is to be
added, remove the coverings, and let the butter be ap-
plied clofe above the former, preffing it down, and fmooth-
ing it as before, and fo on till the veffel is full. When full,
let the two covers be fpread over it with the greatefl care,
and let a little melted butter be poured all round the edges,
fo as to fill up every cranny, and effe£iua]ly exclude the air.
A little fak may then be llrewcd over the whole, and the
cover firmly fixed down, to remain clofely fhut till open-
ed for ufc. If this be carefully done, the butter may be
kept perfeftly lound in this climate for many years.*

It muff be remarked that butter cured in this manner,
does not taRc well till it has flood at lead a fortnight after
being failed. After that period is elapfed, it eats with a
rich marrowy tafte that no other butter ever acquires.
Butter thus cured, will go well to the Eaft or Weft In-
dies.

Butter, in its natural ftate, contains a confiderable pro-
portion of mucous matter, which is more highly putrefcible

than

* The Epping butter is called the bed in England. The farmers make
life of a very innocent ccioiiring matter for their winter and early fpring
biitfer, which is the juice of carrots. They take clean and frefii carrots,
and grate them fine, and fqueeze out the jiiice through a coarfe cloth, and
mix it with their cream. This gives their butter as fine an appearance as ih<*
bcft June butter, without communicating any tade or flavour.

27

than the pure oily parts of the butter. When it is intend-
ed to be expofed to the heat of warm climates, it ought to
be freed from that mucilage before it be cured and packed
up. To do this, let it be put into a veffel of a proper fhape,
which fhould be immerfed in another containing water.
Let the water be gradually heated till the butter be tho-
roughly melted : Let it continue in that (late for fome time,
and allow it to fettle : The mucous part will fall to the bottom,
and the pure oil fwim at top. When it cools, it becomes
opaque and paler than the original butter, and of a firmer
confidence. When this refined butter is become a little
ftiflF, and while it is ftill fomewhat foft, the pure part (hould
be feparated from the dregs, and then falted and packed
up in the fame way as is before directed. "S

Thofe who wifh to fee the fubje6t more fully treated,
are referred to the original.

^?i Account of the Manner of Making
CHEESE in England,

[-By Mr. TwAMLSY.]

_ N this fecond great objeft of the dairy, the fame
precaution as with regard to the butter, is necelTary, viz.
The cows ought not to be driven violently before milking,
and every utenfil muft be kept equally clean.

The mofl common defeCls of cheefe arc, its appearing,
when cur, full of fmall holes, called eyes ; its puffing up,
cracking, and pouring out a quantity of thin whey ; becom-
ing afterwards rotten and full of maggots in thofe pla-
ces where the whey appeared. All thefe difficulties pro-
ceed from a fubftance called fjp curd, a kind of half coagu-
lum, incapable of a thorough union with the true curd,
and which, when broken into fmall bits, produces eyes, but
if in larger pieces, occafions thofe rents and cracks in
the cheefe already mentioned ; for though this kind of

curd

curd retains its coagulated nature for fomc time, It always,
fooner or later, dilTolves info a ferous liquor. This
kind of curd may be produced by ufing the milk too hot»
by bad runnet, or by not allowing the curd a proper time
to form. The firft may be remedied by the ufe of cold
water. The fecond, by good runnet, a knowledge of which
can only be acquired by long praftice. The only rule
that can be given for its preparation is, to take out the
flomach of a calf, rince it in cold water, and rub it well
with fait and dry it. It may be ufed immediately on
drying, though it is confidered befl after it is a year old.
The belt method of making the runnet is, to take one
gallon of pure fpring water and boil it ; then make it into
brine with clean fait, fufficiently flrong to bear an egg ;
ict it cool to about blood heat. Two of the flcins (or
what are commonly in this country called runnet bags)
muft be put into the biine, either cut m pieces, or whole,
as is mofl: convenient ; they muil fleep twenty four hours ;
after which, it is fit for ufe. About a tea cup of a mid-
dling fize, of the liquor, will be fufficient for the milk of
ten cow.'.

In making cheefe, fuppofin,^ the runnet of a good qual-
ity, the following particulars muft be obferved.

1. The proper degree of heat : This ought to be
what is called milk warm, which is confiderably below the
warmth of milk taken from the cow. If too hot, it may
be reduced by cold water, without any injury to the
cheefe.

' 2. The time allowed for the runnet to take efpecl :
This ought never to be kfs than one hour and a half.

3. After having the curd firmly formed at the bottom
of the tub, the whey muft be taken away, and the curd
muft ftand to drain one quarter of an hour.

If any pieces of flip curd are found fwimming in the
whey, they fliould be poured off with it, rather than be
admitted into the cheete. Some dairy women allow their
curd to ftand two hours, to obtain a firmnefs that will
require no breaking ; but the beft method is to break it
thoroughly, for the cheefe is lefs apt to be hard.

4. The beft method to prevent cheefe from heaving,
is to avoid making tlie runnet too ftrong, to take care that

it

it be very clean, and hy no means the leafl tainted, to be
certain the curd is fully formed, which is known by the
blue colour of the whey, and by no means to ftir it till the
air has had time to efcape.

5. The bed method to prevent the cracking oFcheefes,
is to fait them in the milk, or after the cheefe is formed,
which may be done with much more certainty than in
the curd, which is a bad method.

6. Dry cracks in cheefe are frequently produced by
keeping curd from one meal to another, by which means
the firfl becomes too dry and hard, ever, without great at-
tention, to mix intimately with the fecond.

7. Curdly, or what is commonly called wrinkle coated
cheefe, is always caufed by four milk. Cheefe made of cold
milk is apt to be hard and fly before the knife. If the
weather is cold, cheefe fhoald be kept warm, particularly
when fiifl; made.

8. Slip coat, or foft cheefe, is made entirely of flip
curd, and willdifTolve into a kind of creamy liquor, which
is fuflicient proof of the nature of this kind of curd, 3-^^
already mentioned. It is generally computed, that as
much milk is required to make one pound of butter, as
two pounds of cheefe.

It is remarked by dealers in cheefe, as well as oth-
er pcrfons, that much the greateft part of the people that
cat cheefe have no idea how it is produced. They finding
the befl cheefe of a yellow colour, naturally conclude that
cheefe of a pale colour mull be made of inferiour or fkim-
med milk, whereas the colour is artificial. The princi-
pal ingredient ufed for colourin;; cheefe is the bcfl Span-
i(h annatto (or what is commonly called in this country,
otter) which gives cheefe the beautiful colour of the befl
fpring butter, without injuring the tafle or quality in any
degree. The bed method of ufing it is, to take a
piece and dip it into a bowl of milk, and wafh off from
the piece fafficient to give the milk a deep colour. Then
mix the coloured milk with the milk prepared for the
cheefe, before either runnet, or fait is put in. If enough
annatto has been ufed, the whole milk will have a pale
orange colour, which will be much increafed after the
cheefe h made.

To

so

June, 1793.
^0 the Corresponding Secretary of the Massa-
chusetts Agricultural Society.
Sir,

THE following obfervations were drawn up at the
requejl of a gentleman for his ozun ufe. If the Agricultural
Society fhould think that the contents afford any ufeful hints,
1 fhall he gratified with having contributed fomething to-
wards the improvement of one branch of that art^ which is
the moft indtfendcnt and one of the mofi honourable purfuits
of man,

I do not fend it to you from an opinion that I have the heft
information upon the fubjeB, but that, by a communication of
each ones, experience^ improvement goes forward with rapid-
ity, I am^ Sir,

Tour mofi obedient Servant^
ALEXIS,
To Mr. :

SIR,

Agreeable to your requefl, I have colleaed
the following oblervations upon the method of making
cheefe. They are what arofe during an experience of but
two years. The intention was to have reduced this ufe-
ful part of rural economy to a regular fyflem, which in
this country is left to the ooeration of chance. This fheet
contains but little originality in the principles of this art ;
they were taken from treatifes written in England. If any
merit is due, it is for the attention with which thefe obfer-
vations were purfued, to afcertain the effential parts of
thefe treatifes. This art appears fo fimple, that every
country woman would be offended at being thought ig-
norant of it; yet a few rules may be collefted that require
to be obferved with almoft a chymical exaftnefs. They
know that runnet will make a curd : A piece is therefore
cut off at hazard and thrown into the milk. If too fmall a
piece is put in, the curd comes very imperfeftly, produc-
ing what is called flip curd. This is very fofr, and the curd

thus

11

thus made, is what is moil frequently foM for cream
cheefe. In breaking up the card, or prclfing, ihis is chiefly
fqueezed out. That v/hich remains is one caafe of eyes in
cheefe. The fatteft part of the milk ismoft difficult to coag-
ulate, and it is found, that adding more runnet will not
perfe6l the curd, when in this flate ; the cheefe is of courfe
impoverifhed, when the curd comes imperfeftly. But the
mod frequent errour is putting too much runnet, which in-
evitably gives the cheefe a flrong pungent tafle and (mell.
It occafions that puffing in cheefe which is called hove
cheefe^ and being pierced with a knife, will emit a very fetid
fmell. It is a degree of putrefaction arifmg from a fer-
mentation caufed by the runnet ; a fufficient evidence
that the cheefe can never be good, and is invariably full
of eyes. Another caufe of bad cheefe is bad runnet ; and
whoever has fcen many of our country kitchens, v/ili won-
der that they ever have good cheefe, owing to the very
filthy manner of keeping the fliins, being either impreg-
nated with fmoak, or tainted v.-ith flies, and expofed to eve-
ry difagreeable effluvia that may furround it. To obviate
thefe difficulties, the followinii is the manner that the run-
net was prepared in my dairy. Take the flcin, or runnet
bdg, as foon as the calf is killed ; let it be carefully cleaned
by hand without touching water; let it then be put into a
brine fo (Irong that it will diflolvc no more fait ; of this
brine three pints will fuffice for a fldn ; let it be fleeped in it
36 hours or thereabouts ; it may then be taken out of the
liquor, put into clean bottles and corked ; it will keep a
year, perhaps longer ; the fkin may then be drawn over a
bow, falted and dried as ufual ; in two or three months,
if your liquor fliould fail j'ou, it may be fleeped again.
It is faid to acquire neiv ftrength, but not fo much as at
firfl ; perhaps the virtue is not wholly extracted by the
firft fteeping, and that it will not yield it all to three pints of
water. This fecond operation will, however, anl'wer as
good a purpofe as the firfl, ufing two or three flcins in-
ftead of one. Let one general obfervation be made, that
throughout the whole buflnefs of darying, the greateft at-
tention mull be paid to the cleanlinefs and fweetnefs of
the velTels ufed, and in the dairy room ; and in feme inflanc-

cs

il

cs it may not be unneceffary lo recommend it to the dairy
woinnn in her own pcifon. In cheefc of one meal, the milk
iliould be kept as near as poffibie to its natural heat, till
the lunnet is put in» 1 find three tea fpoons full to a
gallon ofmiik to be the average quantity required to co-
;'gulate it ; but this liquor {hould always be tried, to af-
cerlain its flrength. The obje6t is to find the fmailefl; quan-
tity that will bring the curd properly, as more than that
iviil iijjurc the cheefe. You will percejve that it is con-
venient to make a large quantity of this liquor at a time,
or making it at diHurent times in the fpring, when }'ou
begin to make cheefe, which is feldom till all the
calves are killed, let it be mixed and then tried, after
which there is no trouble with the runnet ; and you may
be certain that whatever other deleft the cheefe may have,
it will not be flrong, or hove; this is folely owing to the
too great quantity or bad quality of the runnct. My
cheefe tub being made ol the lame diamctre at the top and
bottom, 1 found its contents in gallons, and made a guag-
ing rod, marking on the depth of the tub, and then fubdi-
viding that deplh by the number of gallons the tub con-
tained. B}' putting the rod into the tub, was readily fecn the
gallons of milk in it. Tht^tubitfelf might be thus graduated ;
when you would make fervants follow rules, it is nccclfary
that they fliould be attended with as little trouble as poffi-
ble. Having put in the runnet, the milk /Jiould not be JuJ-
fcrcd to cool too joon, as the curd Jliould be Jtvfihiy warm
uhen brckc vp and put into a hoop, otherwile the cheefe
v.'iil be in flakes when cut, the curd not uniting when cold.
^ht curd riivft no^ be dijlurbed in the tub, till it cleaves from
the fides and begins iu J'etlle. It may then be cut through
chiquerwife and fuffeied to fettle ftill more ; v/ith a proper
temperature of air it w'ill begin to fettle in half an hour
from the time of fettling the milk ; cold weather retards it
and may defeat it ; if the curd is too long in coming, the
cream begins to rife and is loft to the cheefe ; it (hould
therefore be guarded againft. There rifesupon the whey,
when the curd fettles, a thin fiiim, which (liould be care-
fully removed before the curd is taken out, left it fhould
jnix with the curd. As it is of a more fixed nature than

the

83

the whey, it will not all fqueeze out, nor v/ill it blend with
the curd, and where a particle remains there will be an eye.
The curd, being well drained of the whey, by breaking ic
up fine by hand, is to be falted. This is an importanC
part, and of which i am not fo ivell informed as I wifh to
be. The fuccefs of experiments with fait can only be de-
termined by the tafte, and this cannot always be done,
when the cheefe is fold. Salt differs greatly in ftrength
and quality, as is well known to fifhermen and packers of
beef. In Ireland the beef is firfl Itrongly rubbed with blond
fait, which is mild and penetrating. It is then paffedto an-
other hand, v/ho ufes a mixture of blond and bay fait,
which is harlh and drying, hardening the provifions.
From this confideration of the different effe£ls of fait, it
may be concluded that bay fait, is not adapted to cheefe.
I 5^1 fo took bay fait and diflblved it, and then boiled ifc
down I the objeclionable parts fly off; and the more violent
the ebullition, the finer will be the grain, which indicates
its ftrengthv the large grain being the flrongeft. I liked the
fait thus obtained, the grain being as fine as well ground
meal. Some of my beil cheeles were made with this lalt,
?.nd the quantity ufed was one tea cup heaped, to fix gal-
lons of milk. This proportion is liable to errour, as milk
will yield more or lefs curd according to the feafon or
quality of the grafs; and let it be remembered that cows
ftioulcl never be drove hard, efpeciallyjufl: before milking,
if the common blond fait is ufed, it fhould be reduced
finer by pounding, that it may more intimately blend with
the curd.— The curd being prepared for the prefs, it ap-
pears to me proper that every heterogeneous fubftance
fhould immediately be preffed out. For this purpofe my
full prefs xvas powerful, being a lever eight feet long, one
end fixed by a pin between two (lumps let in a bench ;
near thefe flumps, was placed the cheefe ; the other end of
the lever was loaded with about two hundred weight of
ftones ; at the other end of the bench were fixed two Itumps
higher than thole firll mentioned, which are about fix
inches higher under the lever than the cheefe hoops j the
other (lumps have a crofs piece on the top to reft another
lever, xvhich is hooked to the end of the firfl: to raife it.
The cheefii being tended as ufual i.n this prefs, where it re-i
£ mained

34

mained twenty four hours, was moved to another bench
containing four divifions, being each feparate prelTes of
no more weight than was immediately laid upon them,
about two hundred weight. The cheefe when taken from
the firft prefs, was put into prefs at one end of this fe-
cond bench, and remained in each twenty four hours,
moving along every day till arrived at the other end. I
fuppofe three days prefhng on this fecond bench, fuflBci-
ent for a cheefe of twenty five pounds. It was then car-
ried to the cheefe room. Screw prefifes are obje6iionabIe,
as the preffure does not follow the cheefe as it fettles.
My farm houfe was fortunately (haded by trees ; but the
better to guard againft the fun, I had Venetian fhades
made for the windovv^s, of clapboards painted green, which
■were cheap and handlome. I alfo had made flender frames,
over which catgut was ftretcbed of a texture fine enough
to prevent the entrance of flies. When the windows were
opened thefe frames were put in.- The cheefe room fhould
be expofed on every fide except the fouth, and one or
more windows in each lide. Attention is much required
to regulate the temperature of the air • ftrong wind ad-
mitted will dry the cheefe too fall, and make it crack ; to
prevent this, it is cuftomary with us, to rub the cheefe with
butter; in England they wafh it with the new whey, and no
butter is ufcd ; this laft method 1 did not try. In hot fultry
weather cheefe will fpread. This fhould be prevented bv
bandages of tow cloth, or by putting them into cheefe
hoops. The expenfe of this extraordinary number of hoops
is not great : One cheefe faved, will pay for ten hoops, and
they lallmany years. They will feldom fpread after thev
have been made a month. In wet v/eather it is advifeable
to burn a little charcoal in the chimney of the cheefe room.
The quantity of green cheefe obtained from milk, was
from twenty three pounds to twenty five pounds, from
twenty gallons. I have got twenty feven and three quarters
from eighteen gallons. They feldom lofl in drying more
than two and ahalf pounds, in a cheefe of twenty five pounds
weighed green from the prefs. If it is required to have
the cheefe of a Gloucefter colour, take Spanifii anatto,
rub a lump in a faucer with milk ; a liitle experience will
teach the quantity neceffary for a cheefe ; then mix it with

the

35

die reft of the milk, when it is fct for cheefe. One ounce
will colour four or five hundred pounds, and it is bought of
the apothecaries. It is perfe6lly innocent, and 1 thought
that the cheefe coloured with it, was higher flavoured ; This
might have been owing to other caufes. To have a good
dairy, it muft be a particular bufinefs, and not attended
only at convenient intervals from other woik, as a fecon-
dary objcft, nor fhould a drop of cream be taken from
milk appropriated for cheefe. This mud be inviolably ob-
lervcd. I think that large cheefes generally prove better
than fmali ones ; and for this reafon ftiould not wifh to
make a cheefe lefs than twenty hve pounds. But if the
number of cows is not fufficient to make a cheefe of one
meal, the old milk fhould be very well mixed with the
cream that has rifen, and then put into a large brafs ket-
tle to warm over coals free from fmoke, the milk being
frequently flirred to prevent the bottom of the milk be-
coming too hot before the top is fufhciently warmed,
which will be the cafe without attention. It fhould be
brought as near as poffible to its natural heat. To fave
trouble our women heat a part very hot, then mix it with
the cold ; but I have no doubt that this injures the cheefe.
Putting the milk into deep veifels, and covering them in a
damp iituation, will prevent the cream from rifmg fo
much as it otherwife would.

[From Letters and Papers on Acrichlture, publxfhed at
Hal LI FAX.]

To the Secretary o/'/Z)^ Agricultural Society,
at Halifax.

JL H E intention of the Society being {o obvi-
oufly of the firft importance to this country, 1 am induced
to requeft that the following obfervations may be commu-
iijc-ated to the next meeting.

Every

Every day's ejiperience evinces that our foil is good, yet,
fuch is the coldnefs of the climate, that when land has been
improved three or four years without manure, it grows
rnolTy, and afterwards produces but little : There are few
countries, therefore, where the article of manure can ba
more profitably attended to, becaufe, when well prepared,
it not only replenilhes the earth with food for vegetables,
but by its warmth counterbalances the coldnefs of the cli-
mate. As what has been written on this fubje£l is in the
hands of but few, I have endeavoured to brmg together
the opinions of the moH modern authors, which from my
own experience I can recommend to the praSice of the
farmers in this country, remarking at the fame time, upon
the improper ufc which too many make of their dung.
Lime, Mari, Plaifler of Paris, &c. &c. are good, andfome
of them perhaps the beil of manures : But it is not in every
one's power to procure them, efpecialiy in fuch quantities
as are neceilary for the farmer : But a Compost is within
the reach of every perfon, and almofl; in any quantities,
and which no prudent peifon, upon knowing its ufefulnefs,
will ever be without.

There is perhaps no one praSlice in hufbandry more in-
judiciousthan that of taking nev/ oungfrom theyard, in the
fpring, and ufing it as a manure for potatoes, Ipread over
the ground, or in any other way Vi^hatever, as it introduces
grafs, weeds, and noxious plants, which more than balan-
ces any little benefit that it can poiubly do as a manure
when ufed in that unprepared (late.

When new dung lies in large heaps it foon grows very
hot, and a violent putrid fermentation comes on, which
melts the whole into one common mals, reverfing what
took place in vegetation, bringing that matter wliich has
been the fubflance of former vegetables into fuch a ftate,
that it will become the food for fucceeding vegetables :
But when it is put in fmall quantities in the hills of pota-
toes, or fpread on the ground and plowed in, even if it
had begun to grow hot and ferment, it will immediately be
cooled by the furrounding earth. In order to keep alive
that heat which is necefTary for its putrefadion, or rotting,
it mud be kept in large heaps. Let any one fpread new
dung over the ground, and in a week's time, if the weath-
er

37^

ei* IS dry, it will look little better than dry flraw j he
will now find it has loft .more than halt lis weight, and
vith that a large proportion of its real riches. In this
ftate I have often found it in hills of potatoes in a dry fea-
fon, where it nianifellly did more hurt than good, by keep-
ing the roots from the moill earth : If after this it rots,
yet it never can recover that winch it has loft by its rich
moiflure being rarified and evaporated by the fun. It
fhould therefore be fuflPered to lie in Tome convenient
place in a body together ; by which means its moifture is
preferved, a fuitable degree of heat generated, and a uni-
verfal putrefadion takes place, turning every part of it in-
to proper manure or food for vegetables : For in its crude^^
{late it can fcarceiy be called a manure, but only fome-
thing of which a manure may be made, becaufe there is no
part of it but what muft be dilToIved by putrefadion be-
fore it can yield much vegetable food ; hence it comes to
pafs that if the feafon proves wet foon after it is ufed, it
does fome good, as it affords a little nourifhment by be-
ing putrified from the wetnefs of the ieafon ; but fhould
the feafon prove dry, no putrefaftion can take place, fo,
that of courfe, it affords no nouriihment to vegetables, bat
does real hurt by keeping the ground too (Tpen and hol-
low irk the hills where it is put. Yard dung, then, fiiould
never be ufed 'till it has been in a proper htuation for fer-
mentation and putrefaftion, one year at lead ; by this
means the feeds of grafs, weeds, or noxious plants, will
moftly periHi, and the dung by its putrefaftion, be ilored
with great quantities of proper food for vegetables, pofTefl-
ing thofe qualities which tend to meliorate and enrich the
land. To accomplifti this plan in the fpring, it (liould be
put into the place where it is intended the general com-
pofl heap fhould be made. For this purpofe a hollow
place fhould be chofen ; and if it cannot otherv^ife be had,
it fhould be dug large enough to hold the quantity of ma^
nure intended to be made. If a place can be taken fo fit-
uated as to receive the wafh of the dwelling houfe, cow
yard, hog fly. Sec. fo much the better. It mull be clayed
all over its bottom and fides. Drains mutl be cut from
the loweft part of the cow yard, and hog fly, into the place
prepared to receive the compoR, fo that whatfoever is

wafhed

3^

wafhed out of them by rains may be carried dire^ily into
the compofl heap. All kinds of weeds from the hdes of
fields, where they often do much hurt, by fhading and
drawing the nouriOiment from plants that grow near them,
iriay be pulled and thrown in ; And in hoeing where the
land is weedy, fmall children might often be employed to
good advantage in gathering up the weeds after the hoers,
<tnd throwing thern in heaps ; by which they would be
prevented horn taking root again, the land would lie clean,
and cart loads might in that way be gathered. Sprouts
alfo pulled from the Hubs in new ground, when thev are in
a fucculent ftate, before they grow woody or hard (which
by the way is the beft time to (prout new ground) may be
thrown in heaps and carted in : Rock weed, kelp, and all
forts of lea weed or grafs, may be carried in great quanti-
ties, where they can be had ; garbage of filh, hair, blood,
bones, woolen rags, oyfter (hells, mufcles, and every kind
of animal fubftance, are excellent, and capable of making
more than four times their own weight of good manure ;
afhes, fuch as are made by burning bullies, may all be
thrown m, and it is better to gather fome of the earth with
them, than to leave any of the afhes, as the top of the earth
in thofe places is often almoft as much impregnated with
falts as the afhes themielves ; aflies that have been leeched
are alfo good ; the dung in the cov/ yard fiiould be removed
every morning into a heap by the lide of the yard ; by
this means the yard is kept clean, and the dung is kept
from drying, and as often as there is enough may be carted
to the general heap. If the farmer has not the conveni-
eticy of a hog paflure, but is obliged to keep his hogs in a
fly, he will find it for his intereft to throw in great quan-
tities of green weeds, grafs, &c. as it will fave more coftly
feeding, and in this cafe the lly fhould be often cleared
and its contents carried to the general heap. To a corn-
poll heap, made of fuch materials, confiderable earth may
be added ; but then it fhould be well ehofen ; any place
where the wafh of a road or flreet is brought to fettle, is
excellent, and mud may often be taken from fettling pla-
ces in a road, and dry earth put in its place, to the great
advantage both of the road and him who takes it ; half a
hundred loads of good loam, and even more, where there

h a lafge yard and itiany cattle, may be carried into a
cow-yard in the fpring of the year, and be wholly carried
into the compoft heap by the fall, taking off the top at
feveral different times. In Holland and fome parts of
Germany, they are at great pains to fave the urine of their
cattle for manure, and find it of confiderable confequence j
by the above method it is all effeftually preferved, which,
together with the hot fleam and perfpiration of their bo-
dies, whilli lying upon the loam, fo far enrich it as to ren-
der it a very valuable addition to the compofl; heap.
The compoft (hould be turned up from the bottom once
or twice in a fummer, which will greatly forward its fer-
mentation and putretadtion ; and towards the fall, when
the feeds of weeds and grafs begin to be ripe, it is befl; to
move the compoft all to one end, that fuch rubbifli as
abounds with ripe feeds, may be put by itfelf and lie round
to another year. At the fall, when the crops come in,
confiderable addition may be made by carrying in all the
vines, ftalks, &c. of every kind of vegetable from the gar-
den J alfo, potatoe tops and turnip tops, if not wanted for
cattle ; thefe laft make a manure of a very excellent kind.
All the chaff from the feveral kinds of grain that may be
raifed — every kind of damaged or rotten ftraw or h.iy, or
old ftack bottoms, &c. may come in, in the courfe of the
year, with every thing that is capable of a quick putre-
faftion.

Such as Cart afford it, will find their account in having a
filed built over their compoft heap, yet it muft be open
and expofed to the air on all fides, for by fuch expofuie
not only the putrid fermentation will be forwarded, but
much will be drawn from the air, efpecially if there be any
allies in the heap, which will greatly increafe the richnefs
of the compoft ; yet a covering at the top will be very
neceffary, otherwife the rains will not only greatly check
the fermentation, by too often cooling it ; but will prob-
ably, when they come plentifully, caufe it to overflow its
banks, and carry off the rich juices of the compoft ; alfo,
without fuch a flied it might fuftain damage by having its
moft fubtleand volatile parts evaporated by the fun. I have
indeed i^een compoft heaps, without clay at the bottom, ov
a filed at the top ; but, that much is loft from fuch a heap

by

■A6

hy all its wafhings in the courfe of the year, is too mart!*
■fell to need any thing faid upon it. It is true, that in this
way of putting all his nev/ dung into the compoft heap,
the farmer i-nuft go a year without manure, if he has not
that which is old and good hy him ; but when once he has
his compoft heap fit for ufe, after that he has his manure
as regularly every year, as thofe who follow the pernicious
pra£lice of wafting their new dung, (I can call it nothing
better, for it often does hurt) ; and he who follows the
above method, or fomething like it, will foon find that
from one acre of land, well manured, he can raife more
than he can from tv/o without manure, fo that one half his
labour will be faved ; the labour and pains that he has
been at in making manure, will be returned with ample
increafe into his barn and Itores, and his farm at the fame
time increafing in riches,

Thofe who have a good flock of cattle, hogs, &c. may,
in fom.e fuch way as the above, increafe their manure to
almoll any quantity they fhall need i And fuch as have
no cattle (and there are doubtlefs fome fuch among our
new fettlers) may, in the above way, make confiderablc
manure in the courfe of the year, from the wafli of the
houfe only ; and fuch manure is good, and will produce
cucumbers, peas, beans, &c* quicker than good yard dung.
To conclude, the more any one attends to the affair of
manuring his farm, the eaGer and more elegantly it will
fupport him ; whilft, without that, upon fuch land and
in fuch a climate as we have in this country, an indu{lriouf^
man may, after a courfe of years, find that all his labou?
hath been in vain.

Fe^. 20, 1790. A FARxMER.

Experiments to determine 'whether it is heft to plant

LARGE Cr SMALL CUTTINGS o/ToTATOES.
\_By the Rev. Mr, Cochp.an.]

N the Nova Scotii Magazine* for December,.
^789, there appeared forae extracts from an EK^y on Po-
tatoes,

* V-,.l- T, p^rje 4"4-.

toeS, JJubliHie'd among the Papers of the BatK A*gncultural
Society, for 1788. In thefe a prodigious diffevence is no-
ticed, between tiie produce from large cutting and that
from fmaili in favour of large ones, as nine io cm

That a confiderable difference of produce niigHWcape
the obfervation of mere practical farmers, who feUgni
make comparative experiments, is readily to be fuppofet
and that, therefore, it might flill be a difputed poin^
amongfl them> whether large or fmall cuttings are moH:
profitable, as the author who relates thofe experiments af-
iertsit island as v/e know it to be here. But v/e can hardly
fuppofe that any farmer, who fliould fee one acre in his
heighbour's field produce as much as nine in his own^
would continue in-dttehtiVe to the advantage of ufing larger
feed*

In the extrafts, where this amazing difproportion of
produce is mentioned, it is not dated what proportion the
cuttings, ufed in the one and in the other cafe, bore to each
ether. Probably there v/as a greater difference than be-
tween thofe which are commonly ufed here. However, if
the lofs by planting fmall cuttings ffiould only be one half>
or even one fourth part of that mentioned above, flill it
^ would be an objecl highly deferving the attention of farm-
ers. I thought^ therefore, it might not be a ufelefs ex-
periment, to try two or three different fizes of cutting.*,
near to thofe ufually planted in this neighbourhood^ and
to mark the difference of produce, if any.

For this purpofe^ in the fecond week of June laff, I took
an equal number of cuttings, of three different nzes ; the
largeft (No. i.) were fomewhat larger than thofe ufually
planted here. The fecond fize, which I ftiall call No. 2,
was lefs than one half of No. 1. The third fize (No. 3.J
was about one third of No. 2.*

1 planted loo hills with each fize, four cuttings in
tith hiU. The land, manure, and cultivation as nearly a*,
like as 1 could make them.

From

• The cuttings of eacti fize were weighed, and the weight rioted at the tim«
of planrinj^, but the memoianduin has been ininaid. However, although I
cannot recoiled the abfoiute weight, 1 am cenaWi the proportion to each oth-
er Wdf, very nearly, as above.

F

tTprom the lirft amycarance of the plants, a firilcjng differ-
eoce, in fav^mr of^e iargeft fize, was obfervable. Many
t)f the hil]^ fron/No. i, had ten, twelve, or fourteen flalks,
llroncr ?-id heAthy. Thofe from No. 2, much fewer and
weak'^^'* T"o^e from Ko. 3, in many indances had not
tnr-Q than four ftalks, and thoie fmaii and feeble. The
fiTiffere'ice, though ftill very perceptible, was not fo great to-
ward the end of the fummcr, as at the beginning.

/In the beginning of November they were ail taken up^
and the produce weighed.

No. 1, produced 2 8olbs.

No. 2, 249t

No. 3, 168

The medium weight of a buQiel, upon feveral trials,
was found to be 6iib. Therefore the produce of No. 1,
ivas fomething above four buOiels and a half ; and the dif-
ference between No. 1, and No. 3, nearly two buihels.
This is very coniiderable. If an acre planted with cut-
tings fuch as No 3, would produce two hundred buftielSj,
by planting fuch as No. 3, the farmer will looi.e 80 buih-
els. In four acres the iofs v/ill be 320 bufliels ; in eight
acres, which many farmers plant in a feafon, it v/ill be
640 bufhels !

I am informed, that feme farmers in the province plant
only the eyes of their potacoes, and give the reft to their
cattle or hogs. With thefe the Iofs mufl be iliii greater.

fFrom Letters and Papers on Acrvicuixr^iE, publifhed at'

Halifax.]

On the UTILITY of iNTRODtrciNG the general
CULTIVATION cf RED CLOVER i/i this Province^

\_By William Cgttnam Tonge, Efq.'^

MONGST all the late improvements in the
agriculture of Great Britain, which have brought the fci-
cnce fo near to pcrfeflion in that country, llie introdu£lioK
of red clover may be ranked as one of the principal
and moft important 5 the ufe of this valuable crop, and

turnips.

/i

^ot oHv as thd

herbage for laying their lands down to meadcuw, bvit alio
as a part of their arable fyftem; experience teaching tVfn^
that ttie cultivation of it, is one of the b.eit courfes thatch
be puri'ued for preparing land for the raihng wheat.

Tne introduction and general ufe of this crop, would, I
am convinced, be equally beneficial to this country ; to the,
circuinltances of wiiich it appears every way perfectly
adapted.

It is a pofition, which I conceive will be.univerfally af-
fented to, that this province can never become rich or
flourifhing, until its inhabitants can accomplifh the raif-
ing of their own bread corn ; and to this great objed, the
views of all, who wiih the profperity of the country, and
particularly thofe v/ho are employed in cuhivating its
lands, fhould be invariably direcled.

The caufes of the prefent deficiency are not to be fought
in the climate and foil of the country, but may be eafily
dilcovered in the injudicious and improper management
of the inhabitants. The reafon that more wheat is not
raifed in this province, is, that more land is not prepared
for that grain ; and it is a fa6t well known to thofe who
are acquainted with the general practice, that much wheat
is fown without any previous preparation of the land ;
the crops being fuch as might be expected from fuch
management.

The complaints made againft this country, asunfavour-
tibie for wheat, are founded in ignorance or prejudice ; the
crops of that grain in many parts of it palpably contraditl-.-
ing fuch allertions, as does the judgment of men, who
have ha-d experience in agriculture in other countries as
well as this. The chief real natural difavantage that the
province labours under, is, the iliortnefs of the ieafaa for
}>erforming the feveral works of agriculture ; this circum-
ilance may forbid the ufe of that exteniive tillage which
is pracitifed under more favourable climates, but does by
no means extend to prevent every farmer from raifing his
own bread and a furplus for fale ; the aggregate of which
furplus will form a fund not only for the fupply of thofe

who

•4

\fh\) are noi employed in the cultivation of lands, tut alfo
for exportation, which I cannot relinquifh the hope of
feeing tp-^ce p\^e from this country.

^s«-iie fl>cJrtners of our feafon may prevent us from
av7i"ling pdrfelves of many modes of preparing our lands,
»/hich ^re pra6lired under different climates, we fliould
ungueftionably be more attentive to theufeof thofe ivhich
zy^ peculiarly adapted to our own ; and the cultivation of
plover appears to me one of the mod important of thele^
not at prefent in ufe.

We cannot advantngeoufly cultivate turnips (one of the
great ground works of modern hufbindry in England) to
any confiderable extent, becaufe our climate will not allow
of our feeding them through the winter, and the labour
of getting them up and itoring them, would make them
too expenlive ; but no fuch objeQion lies to the ufe of
clover, which may without lofs of time, or additional ex-
penfe (except the feed) follow our hoeing crops with the
wheat, which ufually fucceeds them, and would by lying
two years in the ground, prepare it in the mod perfefcS
manner for another crop of that grain, producing in the
mean time moft beneficial returns for the land it occupies.
By the ufual mode of management, wheat is procured but
once, after a perfeft manuring with potatoes, or other
hoed crops (unlefs by the execrable method of (owing it
two feafons fuccelBvely) it being ufually followed by two
crops of oats, which diveft the fail of all its richnefs • thi$
land is then turned out to grafs, producing little or nothf
ing but weeds until time has reftored it to fertility, being
unfit for the produ6lion of wheat, without another ma-
nuring, or laying a great length of time in paflure ; where-
as, by fowing clover feed with the wheat, following a hoed
crop, the land is made to produce two valuable crops of
hay and grafs, and is rendered in the highefl; degree fit for
the reception of wheat ; for let the ground be in any de-
gree rich, on which clover is fown, the deep penetrating
roots and long iliadowy tops of this plant are lure to m-
creafe its richnefs, and bring it to that mellow flate, fo fa-
vourable to the growth of that grain.

On the whole, I moft earnefliy recommend to my broth-
er farmers the ufe of this plant, the cultivation of which
Will fo much increafe the quantity of their wheat lands.

The

45

The eveatobftacle to the adoption of it, is the cofl ot
feed fit purchaled) ; and many have been deterred trom
rainng u by the difficulties they have experienced in at-
tempting to get k cleaned irom the hufi. ; but the fi.a
objeaion may be obviated by puich.hn^ but a imail
quantity of the beft Engliih feed, for a ftock to raile more
hom ; and the difficulty of cleanling eea may be re mo ve^
by attending to the following circumaance. which is, taat
Jraifingclover.to ripen feed, it is necelTary to teed oown
or mow the fird growth in the Ipnng (which lends . hohy
to [talks leaves and chaff), not letting it grow up tui near
midfummer ; by this means the ftalKs will be fliort and
thick, will have few leaves on them, ana will be covered
with large heads well filled wUh feed, which parts eahiy

from the hulk. . , ^ ,, • '

^ member of this fociety.(Mr. Burton) who fuft men^
tioned this circumftance to me, has railed as fine clover
leed in this way as anv. imported from England, and will
doubtlefs communicate to any perlon, defircus ot inlor-
mation, the methods he took to clean it.

-^>>i«>S^.»»-^S^H5<<<<-^<^

^ NEW METHOD p/cULT I VATING arJ PREPARINQ

HEMP.

[Sy the Abbe BralLe.]

Printed in England, by order of the Lords of lh« Committee of

Council for Tiade und Foreign Plantations.

It is fufficiently known, that land intended for^a
"crop of hemp muft be well manured, well ploagheo.
clernled. and gotten fine ; and the (eafon being avnved ;
which varies much according to the foil, weather, ;^/^-;;^-;
veniencv of the cultivator, extenains from ^/^<'75th fv- rc^
to the 15th lune ; fow the hemp feed, which ought al-
ways to be new feed, thin, not exceeding two bufhels to a
acre, and if you have the advantage of a dull pl«"gh..^f
lef^ will do. After the land is fown, go thi'ough the whole
- with a fiiovel, and with it make little paths at (even feet
diftance from each other, the length way of your piece lo

ii

that at the proper feafon you may reach the female hemp,
which you will have occafion to pull out, v;ithout tramp-
ling on the male, which mufl (land at leafl a month long^
er to ripen its ieed. The female hemp, (which is that
which bears only flowers and no feedj is known to ba
ripe by the flowers fading, the farina foecundas falling,
&nd fame cf the ftems turning yellow. You mull then
draw out carefully the whole of the female hemp, breaking
as lirt'e as poliiblc the flems of that which you take, or
that which you leave.

Immediately as it is gathered, take it in as large hand-
fuls as you can, and either cutting the roots ofF, or leaving
them on, as you like befl; (I prefer cutting them off) hold
the root end uppermoft, and with a v/ooden fword drefs
eft the flowers and leaves, which you leave in the field,
jfince they ^iui\ in manuring ; pick out any weeds or Ipoilt
plants ; put twelve handfuls, or gripes, together to make a
fcundlr ; then lay the bundles in water ; it is much the
■befl to be a running and clear water, and if fhaded and over-
hung with trees the better ; lay poles, or planks, or whatever
elfe you have that is fuitable, acrofsa large number together,
fo as to keep them at lea ft two inches under water. Take
particular notice which you lay in firft, and how you lay
the bundles, in order that you may be able to. get them
out again fuccefiively as they were laid in, without
breaking or tangling. At the end of fix days, vitlt the
hemp, and fee whether the ieed will draw out from fome
of the bundles. The time required for foaking <iepends
very much onth'e irature of th^e hemp, the weather, and of
the water it is foaked in — from fix days to nine, or even
to eleven. It is a trouble that is not ill be flowed to fort
the hemp for foakiiig, if it is of unequal fizcs, the flender-
eft generally requiring moftfoaking.

When you find any quantity fufficlently foaked, take
it with care, putting the hands under it to prevent break-
age, and tranfport it to a trough or to a table ; for there
are tv/o methods of working it. If you woik it in a
trough, you mult be provided with orae fomewhat longer
than any hemp that you mean to work in it — twelve, or
fourteen inches deep, and of what width you think proper
according to the number of perfons you employ at it, as

one,

i7^

one, two, or four. To this trougli mufl be fitted two
pieces of plank, of about a foot length, but of fuch width
as to ftretch over a bundle of the hemp as it lies open in
the water : Thefe planks muft be fet on one fide with
teeth of brafs wire, and when the hemp is ready for draw-
ing, muil be laid on it as it lies in the water, to keep it
ilraight and immerged.

If you work the hemp on a table, you muft, before
taking it out of the water, open a little the bundles,
and rub the ftems between your hands to get off what
you can of the llime, and to loofen the rind. You mud
iikewife pufh the bundle along in the water, with the loofe
end foremod, to loofen the rind at that end where the op-
eration is to be bescun. If vou do not thus rub and fcour
your hemp in the water where you foak it, you muft do ic
in the trough. But in either cafe you mufh be careful to
keep an even and ileady hand to avoid breaking the reed,
which, as many times as it happens, renders the operation
of getting the reeds out tedious. If it is wrought on the
table, the bundle muftbe frequently though flightly wet-,
ted. If any fuitable method could be taken to make
ivater drip gently on it, it would be beft. A plank mull
be laid on the bundle to keep it fteady.

All matters being properly difpofed, either on the ta-
ble or in the trough, you muft begin at the root end to pulh
back a little of the rind from the ftem ; then taking hold
of one ftem at a time, and rather near the outfide than the
middle of the bundle, keep your hand and the reed under
water (if you work in a trough) and draw it out from the
bundle as ftrait as poffible, you will find it come out as
clean as a fword from its fcabbard. As you proceed, you
may take two, afterwards four, up to fix or more reeds at
a time, which will draw out ftill more eafily. When you
have drawn out ail the reeds that you can find at the
root end, lift up the fpiked plank which was at the upper
end, leaving on that which v>^as in the middle, and draw
out fuch pieces of reed as you may find at the upper end,
End v/hich have remained after drawing out what you
could at the root end, becaufe they were broken, LaflU',
take off the plank which lay on the middle, and take out
all ihe relicks of reed you can peixeive. If your hemp

was

«

was in good condition for drawing, you will find all your
reeds psrfefilly clean on the floor, and the rind, which is
the hemp, lying in flrait threads, in the water or on the
table.

You will perceive that among the hemp there is a
great quantity of gum left, looking like a jelly j this yon
will wafli out as if you were wafhing any long Ilrait piece
of cloth, obferving not to difplace, or tiviO; the threads,
which would thwart the future operation of drefling, or
heckling. The finer and whiter you defire the hemp to
be, the more waters you will run it through, fqueezing it
out at each time of waihing ; but I think it always right
at the laQ to run it through a water in which a fmali
quanrity of foft foap has been beat up, after the rate of ari
ounce of foft foap to three pounds of the hemp when
dry. Do not fqueeze it out from this foap water, but
hang it to drain, and when a little ftiffened, open a little
the bundle, and lay it to dry on a grafs plat, or floor ; the
former is preferable. This foap water is not abfoluteiy
necelfary, but is certainly of great ufe for foftening the
hemp, and rendering it pleafant and eafy to drefs ; but
may bedifpenfcd with v/here it is very inconvenient, and
where the hemp is intended for coarfe purpofes. Itisob*
vious that all thefe operations would be carried on to
the mofl advantage near to fome running ftream, or large
lake, if it be a (landing water, on account of the great ufc
that is made of that element, and to fave a great deal of
the trouble of transportation.

When thus dried, the hemp is proper either for drefT-'
ing, or ftoring ; if the latter, particular care muft be taken
that it ht thoroughly dr\', it v/ill othenvifc heat and fpoil.
As the hemp peculiarly intended to be hitherto fpoken
of is the female, or flower bearing hemp, which is intended
for fineufes, it is to be obfcrved that it muft be worked
with heckles, or hatchels, I'uch as are ufed for flax drefT-
ing^ and may be brought to an extreme finenefs ; and the
ihortSj having no pieces of ilraw, or reed among them,
inay be carded and fpun, and brought into ufe for all the
lame purpofes as cotton, and the fame methods ufed for
fcleaching and foftening. It is likewife requifite to work
this hemp as foon as pulled, without which the greated

foftne fs

feftnefs and whitenefs cannot Be oDtamed ; an<3 as this fori
generally falls ripe between hay time and harveft, wheri
the weather is warm and fine, and the wornen moft at lib-
erty, it will be a fuitable occafion to draw and cleanfe the
hemp — the drefling may be referved for winter.

1 now proceed to fpeak of the male hemp, which being
a more confiderable crop, cannot all be worked as faft as
it is pulled or cut. It is knotvn to be ripe enough by the
flems becoming p^le ; for if you ftay till the tuft contain-
ing the feed appears ripe, or the (lem turns brown, the
hemp will be in a great meafure fpoiled. When it i^
come to a proper maturity, you muftget a good number of
hands, {o as to expedite the bufinefs, becaufe fuch as re-
Hiains {landing after it is ripe, will have its rind fixed to
the reed, the gum turned hard and dark coloured, and the
whole operation of drawing becomes difficult, trbublefome,
and ungrateful. TheleavesaretobsftrippedoIFwitha wood-
en fword, in the lame manner as thofe of the fc^male hemp,
as are likewife the feed, the branches which grow lateralty,
and even the tuft bearing feed at the top : Bat if this lat-
ter (hould not come off clean, it mufl be chopt off with
an iron inftrument. All this muft be dene over a cloib^
or on ai fpot of ground in the field, well levelled and
fmoothed, to avoid lofing any of the feed. And it is pro-
pofed, and faid to be fuccefsful, to leave the feed abroad,*
covered with the leaves and chafF ftrewed on the land.
This certainly faves trouble, and is praftifed m many partSy
but feems to me flovenly, and I would rather take it home
to a barn ; but I would certainly burn all the roots, and
fuch parts as are too hard to rot eafliy, and flrew the afhes
as well as the leaves,- and fuch other parts as will eadly
rot, upon the ground, as thefe matters are reckoned to go
half way towards manuring the land for next year's crop.
The male hemp, thus flript of leaves and feed, will gen-
i&rally dry for ftoring in twenty four hours; but at any
rate mufl not be left long abroad, but rather taken into
j^eds to dry, which, when thus flript, it v/ill fpeedily do.
Sun and rain would foon fpoii it. That which can be
■brought green mufl be treated as before fet forth for the
female hemp ; and it is obvious that it is a great advantage
G to

if.

to work it in this mannef, ratLer tlian to dry and (lore ii%
which caufes much trouble and expenfe and produces
leTs and worfe hemp ; but where the crop is coniiderable,
and the hands few, it is unavoidable. If, however^ much
rain comes, it is imprafticable to dry it for ftoring with-
out fpoiling, as every year's experience (hews in the pref-
ent received method ; whereas the working the hemp
green entirely avoids thisdifadvantage and inconvenienc}',
and the hands engaged may continue their employment
under the fhelter of trees, or of a temporary filed made of a
fewrough poles and hurdles, covered with ftraw, reeds, &c.
All the fame procedure is to be ufed with the male, as
with the female hemp, as to drawing, fcouring. Sec, but as
the reeds of it are lels brittle, and the rind coarfer, it re-
quires more foaking, but is eafier to draw, and produces
much more and ftronger hemp. Whrit is flored muft,
when wanted to be wrought, be foaked, peeled, wafhed^
and in general treated as before faid. In cold weather
it takes long foaking.

Detached Obfervations on Hemp,

IT is capable of being cultivated on all kinds of land >
the poorer land producing the hemp finer in quality^
though fmallerin quantity, and the rankeft land producing
ftrong and long, though coarfe ; and this fort being the
eafieOb to draw and work in the new mode, the quantity of
manure requihte in the firft inftance is not above half of
that for wheat, and the fubfequent years, not above half that
half, and the hemp flill improving in quality. AU the work
in the new method, not excepting the dreffing, is fitter for
women than men, and may be praftifed advantageoufly by
every cottager.

No bleaching is wanted for the linen made of hemp
prepared in the new method j and it is certain, that if the
hemp be fine, well managed, and drelTed with the fineft
flax hackle, it may fuperfede almoft all the ufes of fla:r,
which flax is a more uncertain and lefs abundant crop, re-
quires more culture and better land, which it exhaufts j
whereas hemp grounds increafe in goodnefs. If the male

hemp

il

hemp intended for cords has been treated with little at-
tention, and but little fcoured, or bleached, the fhorts
wliich co:rje from it in drelTmg may be fcoured over again,
to render them more ufeabic. The hackle, and even the
hemp itfelf, may be a little oiled in the drelling, which
will mach facilitate that bufinefs, and inftead ot touiing,
will rather a ffi ft in bleaching the threads, when they come
to be waQied,

Both the dreffing and fpinning of hemp are bed carried
on in a damp place. Hemp is naturally inclined to twill
too. much in fpinning.

The grcatpil injury that can befal hemp, is that of futi
baking. But after ail, the greatefl injuries that can be
done to hemp, the new operation may be performed on it ;
though with little fuccels, yet fufficient to render it bet-
ter than that xvhich is procured by any other operation^
whereof I have, at this moment, the proof under my eye.
The grcciteH whitenefs can never be procured but by
working it green. If flored, the greener it is got in, the
whiter it will be. The more the colour is changed, the
worfe will be the colour of the thread.

Fifteen pounds of male hemp may be gotten ofF in a
day, by one perfon ; only feven pounds, of female. It is
neceiTary to pick the hemp plants over at feveral different
periods, in order to avoid having any bad flems among the
good, which might fpoii a.wbole parcel, efpecially if in-
tended for fine linen, ^n.nr,..,:

There is great reafon, from a flight attempt that has
been made, to think that a dye might be procured from
the water in which the hemp js fcoured, after that it is
gotten off from the reed.

It is likewife thought that an inflrument may be imag^
ined for drav/ing the reeds from the threads or rind, or
elfe the rind or threads from the reed, more expedi-
tioufly. A few bundles have been cleaned with a common
rake.

In France it is common, at the time of pulling the fe^
male hemp, to fcatter turnip feeds in among the Items of
the male hemp, which are left (landing, and thefe turnips
frequently produce a good deal of feed for fheep or caitle
after the male hemp is taken off. It is obvious that what«

ever

evcr has this efi^efl, has, befides the benefit of fupportjng
the (lock of a farm, that of aiding to manure the hemp
grounds, efpecially if it be iheep that are fed on it ; there-
fore if this method fails, it would be prudent, imtinediately'
as the hemp is off the ground, to plow it up, and fow tur-
jiips, cole fted, rye, or any other thing proper for Iheep
feed, which can be gotten off early in the next fpring, fo
as to be able to till the land well iri time for receiving the
bemp feed.

It is left an injury to the hemp fo pull the plants before
they are ripe enough, than to leave them too long {land-
ing. It is a lefs injury, in foaking the hemp, to leave it
too Jong in the water than to take it put before it is fuffi«
ciently foaked.

Tne more the hemp is cleanfed after getting off the
reed, the finer it becomes, and the finer dreffing it requires :
Nothing but experience can mark the degrees.

The mod advantageous time to begin the culture of
bemp on any land, is immediately after a crop of turnips j
exactly the fame as if you were about to fow barley.

The coarfeft black foap, which colls in France only
three pence per pound, will fuffice for making the fuds
through which the hemp ihould pafs.

It is afferted, from experience, "that putting the cluflers
containing the hemp feeiis to fweat and heat, caufes many
of the feeds to come to perfe6lion, which, in the common
method, would wither and become d-ead ; and that it of
courfe improves both the quantiiy^and quality.

i4p. smprc-ved METHOD cf 'preserving the fine fla-
vour of BUTTE R, a77d of preventing fVf

. GROWING RANCID.

Coniinuni rated to the « Burlington Society for theprqmoting Agricul-
ture and Domeftick Manufaftures," by their President, and
ordered to be publifpcd. From the American Mufeum. Vol«
~' Vlll.Page 172.

JL O a peck of fine fait add one ounce of crude fal
ainmoniac, and two ounces of faltpetre,b.oth finely powderl

cd :

5£

jfcd *. Mix them very well with the fine fait : With this fait,
work your butter, until the butter milk be entirely ex-
traded. Then pack it in wooden fnkins, faking it with
the fame mixed fait, to fuch a degree as to be palatable,
when eaten with bread, and no falter. The mixture is
flronger than fine fait : Of confequcnce fomething lefs is
required.

By order of the Society,

W. COXE,juN, SecV^y.

DrrvSCTioNS for the. manufacturing SUGAR

from the Mafle Tree.

[_From tlii America:.' InIuseum.]

LF the fap is drawn into wooden vefiels, care fhould
l)e taken that they are made of fuch wood as will not give
jthe liquor a bad tafte. Some maple fugar has a difagree-
jible tafte, occafioned, as I have been informed, by the fap
having been put into trays made of the white walnut. If the
moulds are made of wood, they alfo fhould be madeof fome
liind of tree that will give notafle. The greateft part of
the maple fugar I have feen, has too fmall a grain ; which
is owing to two caufes ; one is, the makers of it do not ufe
lime or lye, or any thing elfe, to make it granulate ; the
other is, that they bqil the fugar too much. — The quan-
tity of lime neceiTary to anfwer the purpofe, I cannot ex-
actly afcertain ; but I fuppofe 51 heaped fpoonful of flack-
ed lime would be fufficient for about fix gallons of fap,
A judicious perfon after a few trials, would be able to fix the
due proportion. It may, however, be proper to mention,
that if the quantity of lime is too fm^ill, the fugar will not
be fufficiently grained ; if too much, it will give the fugar
a reddifh cafl, I have before obfcrved, that the fugar
ihould not be boiled fo much as has been the common,
pradice. That, from Vv'hich runs about one fixth of its
weight in mehifTes, in twenty four hours after it is put to
drain, 1 think, has been boiled properly ; perhaps, in

three

11

Ljiree or four weeks afterwards, it wll] run the like quanti^
iy of melaire.Sy.rnaking the v.'hole.of the running about one
third th? v;eight of the green fugar^ It is probable that
thofe who ijave been accuftontred to high boiling, in ordcE
to get as much fuj^ar as pofuble in the firfl procefs,^ will
pot. approve of this inethod, but perhaps may be better re-.
concilcS to it, when they are informed, that if they boil
this melailes or fyrup with ftror.g lime v^ater, one third of
the latter to two thirds of the rnelailcs, there is reafon
(oexpe6i it will Make good' ftigar, although not equal to
the fail fort.

1 (liall no;v proceed to give foine dire£lions for the making
of maple fugar : — Let all the Tap that has been coUeded in
one day, be hoiled the day following, left it, ftiould fer-
ment, in u-hich cafe the fugar Tvouid be lefs in quantity,
andworfein qualitj'. To carry on the bufinefs to the
greatefl; advantage, there fnould be three kettles of dif-
ferent dimenhonf. Thefe kettles (liouid be fixed in a
row, the fmalleft at one end, the middle fizednext, and the
largefl at the other end.-— When there h a quantity of
fap colle6fed, put as much in the largefl kettle as cnii bs
conveniently boiled in it ; then throw in as much lime or
lye as may be deem>ed neceiTary to make thg liquor granu^
late. Keep a moderate fire for fome time, aitd as the fcuni
rifes, take it off with a fkimmer ; after the liquor is pretty
clear, incr'cafe the fire and boil it brifkly, 'till fo much is
evaporated, as that which rig rtiains rta'y'bt 'boiled in the
middle kettle ;* into whfcb the liqu'or'niiifl: be ilrained
tliroufjh a blanket ; under this kettle, keetJ' a i^ood fife,
and take oft the fcum as it rifes. As foon as the liqii'of i^'
taken from the lavoje, and put into the tniddle, kettle, frefli
fap muft be put into the former, and treated as before di-
refted, and fo on, till all the fap is boiled. "''■'",''■

When the liquor is fufiiciently evaporated in tfie.rniS-.
die kettle, to admit its being boiled in the fmallefl, it muft
be put into the laft, where it mull be boiled, until it gets to
a proper confillency to make fugar. When the liquor is
taken from the middle kettle into the fmalleft, the torraer
tnvi^i be fijpplied, as is before directed, from the largefl,^

with'

* Scrne liqvior fnould be left in the large kfttie, if an iron one, otherwife
there would be a danger of its fplitting, noon putting in cold liquor.

\

With frefh Tap. The liquor, in the fmall kettle, muft be
boiled brificly, until it gets pretty thick,, when the fire
fhould be lelfened, to prevent its burning. When the
hqdbr rifcs in the kettle, «i piece of butter or fat, the fize
of a hazle nut, may be thrown in ; if this quantity does
not make it boil flat, more fhould be added, until it an-
fwers the purpofcjand this muft be repeated as often as the
liquorriies. When it is boiled enough, which may be
knovv^n by the mannert of its roping between the thumb
and finger, it mull: be put into a cooler or tub, when the
fmall kettle mufl; be fupplied with liquor from the middle
fized one, that, with more from the largeft, and the large
One with frefli fap, as is before dire6led. When one third
of the fap, that has been coUefted, is boiled and put inta
the cooler, it mufl; be flirred brifkly about with a flirring
flick (which may be made like a fmall paddlej until it:
grains, when it may be left (if the bufinefs has been well
done) until another third of the liquor is boiled, and put
into the cooler : It muft be then moved about with the
ftirring ftick, until it is well mixed together — when the
remainder of the liquor is boiled and put into the cooler,
it muft again be moved about with the ftirring ftick, until
the whole is v.'ell mixed, when it muft be put into moulds;
earthen would be beft; but wooden moulds may be made
to anfwer the purpofe, by nailing or pinning four boards
together, fo ftiaped as to make the mould one inch diam-
eter at the bottom, and ten or twelve inches at the top ;
the length may be two feet, or two feet and an half — thefe
moulds muft be clofely ftopped at the fmall ends, with
old coarfe linen, or fome fuch thing, and fet up with
fomething to ftay them ; the fugar muft then be taken from
the cooler, and poured into the moulds-^— next morning the
ftoppers muft be taken out, and the moulds be put on
troughs, or fome veflel to drain their melafies. In the'
evening, the loaves muft be pierced at the fmall ends, to
make them run their fyrup freely — this may be done by-
driving a wooden pin, (ftiaped like a marling fpike) three
or four inches up the loaf j after which they muft be left

to

t Dip a f!ick Info the liquor, apply the ihumh fo If, and take part of
what adheres to the ftiek, then draw it f.vo or three rimes between the thumb
and fiiijrer.

.V?

to drain their melafTes^, which will be done in a friOrrtef
or longer time, according as the fugar has been boiled.

No part of the bufmefs requires greater attention than
granulating or graining the ru.gaiiin the cooler, and after-
wards frequently obferving the Rate it is in — if too
thick, it may be remedied by boiling the remaining liquor
lower, than that which was boiled before — if too thm, by
flirring the cooler again, and boiling the remainder oi thcf
liquor higher, or more*

A SUGAR BOILER.

Philadelphia^ Auguji 21, 1789.

^^ The making of fugar is quite common and eaff
with a lingle kettle of any fize.

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