Notes on a Couple of New-Hampshire Farms. MESSRS. EDITORS-A few days since I took an excursion of a few miles among the farmers of this section of our State. Two of the farms I visited presented some features I thought worthy of notice. They are not large farms, but are cultivated in a most creditable manner by the owners thereof, who, by the way, are not, strictly speaking, farmers by profession. Yet they both possess an innate love for agriculture and its improvements, and enter into its prosecution with a spirit and energy worthy of commendation, as their examples will stimulate others to follow in making similar improvements upon their heretofore too much neglected farms.

The Farm of Col. Tappan.

The first farm I shall notice, is that of Col. M. W. TAPPAN, who resides in the pleasant and thriving village of Bradford. Col. T. is now some over 40 years of age; is a lawyer by profession and holds a prominent standing in our courts. He has been much in office, having several times represented his native town in our State Legislature, and for six years preceding the 4th of March, 1861, was member of Congress from this district. In the call by the President in April 1861, for 75,000 "three months troops," he was commissioned as Colonel in the 1st N. H. Regiment, and was with Gen. Paterson's Division in Virginia. In all of the above named positions he has most faithfully and honorably discharged the several trusts confided to him. As a farmer he takes rank among our best ones-as a man of taste and judgment in the establishment of his grounds and farmstead, he is without a rival

in our county.

The home farm contains about 75 acres, and has been in his possession seven years, previously to which, it had not been well cultivated. During the time it has been under his management, the hay and other crops have been quadrupled. The soil is mostly of a deep, loamy nature, easily worked, and when well manured and cultivated, very productive, as the splendid grass, grain and hoed crops at the present time most fully prove. A consider able portion of the farm is alluvial or intervale land, and not liable to be overflown in freshets. The Warner river (so called,) passes through the farm. He has recently built a very neat, tasteful and substantial bridge across the stream, adding very much to the looks and value of the farm, as a large portion of the cultivated grounds are on the south or opposite side of the river from the farm buildings.

There is a pasture of some few acres near his house, and at the distance of three-fourths of a mile, is his cattle pasture of about 40 acres, being one of the best grazing lots I have anywhere seen this year. There are eleven cattle, (cows and oxen) kept in it this season. Twice the number could be well kept there the present season, the feed being, in consequence of the abundant rains we have had since the 1st of June, super extra. He has also a sheep pasture and some acres of natural meadow, which yield large crops of second quality of hay. The stock kept upon the farm at the present time consists of 3 horses, 1 yoke of large oxen, 4 cows, some young cattle, and 40 sheep. He does not intend to increase the number of cattle on the place, but will increase his flock of sheep sufficiently large with his other stock, to consume the hay and other winter forage produced on his farın.

plication of farm-yard manure, guano or superphosphate. In the spring of 1860, he sowed two acres of ground with spring wheat, on one acre of which he applied 60 bushels of unleached ashes and barrowed them in with the wheat, otherwise the treatment of the two was alike; the wheat on the ashed part proved very much better than on the other portion of the field-so with the grass last year, which was mostly clover. This year, there is a most striking difference in the two portions of the field. The ashed portion has upon it a splendid crop of timothy or herds grass, well intermixed with clover and honey-suckle. The portion of the field not ashed, is mostly clover and sorrel. The division line is as distinct as black and white: very probably, had the past and present seasons been as dry as we sometimes have, the result would have been different; but the abundant and timely rains of the present and past seasons have drawn forth the fertilizing qualities of the ashes and thus they have exhibited such marked

effects.

Near the farm buildings, on some hillocks, ridges, and sloping grounds, in the whole amounting to many acres, was a growth of trees of various kinds, from 50 to 60 years growth from the seed. These acres of woodland undergrowth grubbed up and removed. Carriage drives have been judiciously thinned, and all the shrubbery and have been graded, and narrower paths, straight and curv ed, have been cut in various directions; seats, arbors and cheap and tasteful summer houses have been distributed at many points, rendering the whole park and grounds most delightful in the warm days of summer. To have got up such a park by planting trees, would have required the expenditure of hundreds if not thousands of dollars, and half a century's time. There are thousands of farms in New England, that might be beautified in a similar manner without any great expenditure of money, and we fondly hope the praiseworthy example of Col. T. may not be lost among our farmers.

his house and office, correspond with the other fixtures of The fruits, flowers, shrubbery, &c., immediately about this lovely homestead.

There is a long and narrow strip of low ground running westerly between higher lands; it was formerly wet and filled with bushes and aquatic plants. These have been eradicated, an open ditch cut through the middle, and the ground so drained as to produce a heavy growth of English grass. The ditch carries off the cold water oozing from springs at the base of the higher grounds. Towards the lower end of the ditch, he has had circular excavations 4 feet in depth, and 15 or 20 feet in diameter, walled up. In these small ponds he rears great numbers of trout. They are fed with regularity, and are as tame as barnyard fowls. I saw them fed, with crumbs of bread; the instant the bread struck the water, several of the large trout (probably weighing a pound or more,) would leap above the surface of the water, affording exquisite pleasure to "lookers on." Feeding poultry is not a circumstance to that of feeding trout. In the autumn they are occasionally fed till the deep snows come. Last year, after the pond had frozen over, he sent a boy with some chopped meat to feed to the fish. After having cut away the ice in a circle of a few inches, and dropping in the meat he lay down upon the ice, with his face immediately over the hole for the purpose of seeing them eat their rations. large trout seeing the boy's nose near the surface of the water, and probably thinking it bait, quick as thought, rose to the surface and grabbed the chap by the nose. This unexpected bite caused him to give a very sudden and violent jerk of his head, and thus threw the fish upon the ice; the trout weighed about three-fourths of a pound. The poor boy carried the marks of the trout's teeth upon his nose for nearly three weeks. Some, perhaps, may think the above "a fish story." Nevertheless, it is as true as any other part of this letter.

A

Col. T.'s farm is handsomely fenced with stone wall and board fence; most of this fence is made of narrow boards and whitewashed. Substantial gates, with tall side posts and arched tops, either painted or whitewashed, add much to the appearance and value of the farm. The opening and shutting of a gate for the passage of a team is a very trifling affair, compared with that of taking down and putting up a "pair of bars" of five rails. In this matter of farm gates, the farmers in the Col.'s vicinity are following his example, as they are in many other of his improvements.

Much attention is paid on this farm to the preparation and composting of manure, and keeping all the hoed crops free from weeds. He is fully aware, "that one year's seeding makes seven years' weeding," which accounts for the almost entire absence of weeds of every description among his hoed crops.

His grounds are well stocked with various kinds of fruits. He has a large variety of plum trees, most of which are 'over-loaded" at the present time, as is the case with most of the plum trees I have seen elsewhere. We can account for the abundance of plums and cherries among us this year, only upon the supposition that the heretofore troublesome curculio has seceded.

The other farm I visited, is owned by MOSES GOULD, Esq, the efficient and gentlemanly conductor on the Concord and Claremont railroad, (from Concord to Bradford, 28 miles.) This road was opened in September, 1849. Mr. G. was then appointed conductor, which office he has filled without break to the present time. For nearly thirteen years he has passed over the road twice each week day, averaging at least 300 times each year. For several years past, in company with another person, he has been somewhat largely engaged in supplying the road with wood. In this business he has been quite successful. Some three years ago, near the village of Bradford, he purchased a farm of about 70 acres. The farm, when purchased, was "badly run down," though naturally a good soil. During the time he has owned the place he has greatly improved its appearance, and doubled the hay and other crops, having exchanged at the hotels considerable quantities of hay for manure, besides making use of large quantities of ashes obtained at Concord, at the machine shops, &c., connected with the railroads at that place. He does not pay a large price for the ashes. They exhibit a most beneficial action upon the crops on his soil. The hay crop on the portions of the fields that have been manured and top-dressed with ashes are this year really splendid; many acres will yield from two to three tons of cured hay per acre. His grain and hoed crops are also very good. A field of spring wheat just in blossom shows the largest heads I have ever seen. If the wheat escapes injury from midge, louse and rust, he will harvest an extra heavy yield.

The cars leave Bradford between 8 and 9 o'clock, A. M., and return to B. at half-past 4, P. M From that time. till "dewy eve," Mr. G. labors upon his farm with a zeal and interest that "never tires." Thus far in the management of this farm, he has expended his money and labor for the useful rather than the ornamental. The balance

sheet of out goes and income exhibits a very gratifying

result.

Many persons have thought that Messrs. S. and G. were foolishly expending their money in the purchase of such large quantities of ashes for manurial purposes; but "science and practice" both concur in affixing to them a high value as a manure for farm crops, more especially upon fields that have been long in grass, whether grazed by cattle or mown for hay. But few farmers are aware of the great amount and kinds of mineral matter that a crop of two or more tons of hay abstracts from an acre of land, and these mineral matters are identical in kind and quality -though not in relative proportion-with those contained in good wood ashes. Why does the growing and annual removing of our crops ultimately impoverish the soil? Why, it is mostly occasioned by the abstraction of the available mineral ingredients of the soil by the growing crops, which are harvested and carried from the land.

Professor ANDERSON of Glasgow, basing his calculations on the best analyses, and on extensive agricultural statistics gathered in late years by the Highland Ag. Society of Scotland, makes the following estimate of the mineral ingredients removed from an acre in a crop of 24 tons of hay, viz., 129 lbs. potash, 5 lbs. soda, 35 lbs. lime; magnesia, chlorine, and sulphuric acid, 66 lbs. ; phosphoric acid, 22 lbs.; silica, (sand,) 134 lbs.-making in the whole, 3914 lbs. of mineral matter removed from an acre of land in two and a half tons of hay. (I have in the above figures, omitted the fractions, but the sum total is right.)

From the great quantity of potash (over 129 lbs.) taken up in the hay crop, it will readily be seen that unleached ashes are much more valuable for the hay crop than leach-" ed ashes; 2 tons of hay take from the soil more than four times as much potash as a crop of 28 bushels of wheat and straw included does. From which it is very natural to infer that a dressing of ashes on grass land would prove more beneficial than on wheat.

From Mr. LAWES' experiments in top-dressing grasslands with various kinds of mineral manures, each kind separate and in combination, the fact is clearly established that the increased crop of grass was mostly due to the potash and phosphoric acid in the mineral manures used. He says:

"The results in the table (of analyses) show that it was chiefly for its supply of potash, and next for that of phosphoric acid, that the mixed mineral manure was so efficacious in inccreasing the growth of grasses, when there was a sufficiency of available nitrogen within the soil." Again he says: "To turn to the figures in the table, the most striking point of contrast afforded by the view of the results of the five analyses given side by side, is the very great increase in the percentage of potash, whereever the mineral manure containing it was employed."

We suppose there is a law governing the nutrition of plants, and where they are grown in a soil containing in an available form all the necessary mineral constituents required in the growth of plants, they will take up just those relative proportions of mineral matters necessary for the most perfect development of the plants, and such always possess the highest feeding qualities, and are there fore more healthy, nutritious, and valuable as food for animals. But the law above alluded to, admits of much variation. Grasses will grow where there is a deficiency of potash in the soil; they will also grow where there is a deficiency of phosphoric acid and lime-a relative, not an entire or absolute deficiency of these in the soil, for on such no valuable plant can be grown. But yet grass can be, and is grown largely in some districts where the deficiency of phosphates is so great that cows and young cattle subsisting on it, or hay made from it, are afflicted with the bone disease. They have an insatiable hankering for bones, which, if they can obtain, they will chaw for the half-hour together.

To show the difference in the amount of potash (on the same kind of soil,) in the grasses differently manured as reported by Mr. Lawes, I give the following. He says:

"Whilst the unmanured produce contained only 32 bbs., and that by ammoniacal salts alone only 384 lbs. of potash, that grown by the mineral manure alone (supplying potash) contained 724 lbs.; that by the mineral manure and smaller amount of ammoniacal salts, nearly 122 lbs.; and that by the mineral manure and the larger amount of ammoniacal salts, nearly 133 lbs. of potash per acre annually. The phosphoric acid was increased from about 7 lbs. per acre per annum without manure to scarcely 10 lbs. with ammoniacal salts alone, to 164 with mineral manure alone, to about 27 lbs. by the mineral manure and ammoniacal salts together."

The deductions to be drawn from the above statement, are, 1st, that the application of mineral manures containing potash (good unleached ashes contain all the mineral ingredients found in our cultivated crops)--greatly increased the crop and the quantity of potash in it. That a mixture of mineral, and nitrogenous manures will still farther increase the crop of grass and the potash and phosphates

in it, thus rendering it every way more valuable for feeding purposes, over that not manured, or manured singly, with either mineral or nitrogenous manures. Hence, it will be more economical to apply both kinds at the same time. To apply ashes and stable manure together, in their raw state, might result in much loss of ammonia. Doubtless the better way would be to compost ashes, manure, and a sufficiency of muck to absorb and retain the gases, while the heap was composting-3 to 6 months time might be required for this operation-but it would pay, no doubt of that.

But if any object to the labor of composting, then use the ashes alone, if you can obtain them at a reasonable price. In the Co. GENT., May 1st, I gave the result of experiments in top-dressing grass lands with several kinds of manures, including ashes, as reported by R. S. Rogers of South Danvers, Mass., and H. J. Hodges of the same State. They both reported most favorably of the value of ashes for top-dressing grass lands. But ashes, like all other special manures, will sometimes fail to exhibit favorable results. The reason why it is so, in all cases, is not well understood. Similar facts in regard to the use of superphosphate, and gypsum on corn, have occurred within my knowledge in this place the present year. In some instances superphosphate and gypsum have exhibited a most favorable result-in other instances, as I was told by a farmer a day or two since-it has failed. He said he used a bag of superphosphate, and says, "I defy any man to tell where the phosphate was used and where it was not." Alternate rows were experimented with, but no

difference in them.

Warner, N. H., July 22, 1862.

LEVI BARTLETT.

[For the Country Gentleman and Cultivator.] The Potato Rot and its Prevention.

I take the liberty of making a few remarks on the potato disease and my method of saving potatoes when the rot has made its appearance. Divers opinions have been advanced relative to the cause of the potato rot, but I have heard no reason assigned that was satisfactory to me, except that of atmospheric influence, which we have no remedy to counteract.

Truly an excess of moisture (when the disease is present,) will cause a decomposition of the potato, but this is not the cause of what we term the potato disease. As soon as we discover the leaves and stalks of potatoes become suddenly wilted and black, when there has been no frost to cause it, we may rest assured the disease is present, and I believe the sooner the potatoes are dug after this appearance the more sound ones you will have, and the more that are partially affected may be saved for feeding

purposes.

the circulation of the deleterious sap being entirely arrested. The method I pursue when I find my potatoes diseased is to dig them as soon as possible (in fair weather if practicable,) and sort out all the unsound ones I can discover while picking them up; and deposit the sound ones on the ground in a long narrow heap in the form of a roof and then cover them with straw laid on lengthwise from the ground to the top of the heap, for the purpose of protecting them from wet in case of rain, and then put on sufficient earth to prevent them from freezing. If there should be severe frost, let them lie a few days, and then uncover and carefully sort and put into the cellar, and keep your cellar cool until the frost becomes so severe that there may be danger of freezing in the cellar, then close up for winter. I have never suffered any loss from potatoes rotting in the cellar since I have used the above mentioned means to prevent it. M. M. HOWARD. Lyn, C. W.. July 29.

[For the Country Gentleman and Cultivator.j REMEDY FOR FOOT AIL.

MESSRS. EDITORS-In the last number of THE CULTIVATOR, I notice an inquiry for the cure of foot ail in cattle, over the letters S. L. F., Palatine Bridge, N. Y.

I have in the last twenty-three years, had many cases and tried several remedies. The following is a very simple, and I have found it a safe and effectual remedy, in every case that I have had occasion to use it, for the last seven years. I think I can safely say that I have been successful in at least thirty cases, for myself and neighbors in that time, and never failed of a speedy cure in from three to five days.

Tie the animal to a post in some suitable place, or in a roomy stable, and wash the foot well with strong soap table spoonful of fine salt in the claw or part affected, and suds. If it proves to be a severe case, then put about a pour about half the quantity of spirits turpentine over it. I have found it much better than the old fashioned and cruel torture of drawing a tarred rope through the claw every morning.

repeat the application. I have seldom had occasion to I would say, if the animal is not relieved in two days,

repeat it, although about two years ago one of my neighbors called on me to see a lame cow, one that he was fatting, and that had all at once become so lame that she could with difficulty walk. It was so bad a case that one could smell the disease as she hobbled along. After washing and applying the above every other day for a week, she got well over it in a short time, and made as nice a beef as any one could wish.

The writer mentions that there are two kinds-the worst is that which breaks out above the hoof. I would diseased in the claw, and in some severe cases they break say that I have never seen any except such as become out on the upper part.

Salem Co., N. J.

W. G. W.

Soldering Irons and How to Use Them. When we consider that accidents will occasionally hap

I have noticed that some potatoes appear sound except a number of white specks on the surface, and on cutting them I found dark colored streaks extending through the potato, showing decidedly that the potato was diseased; such potatoes if deposited in a heap would shortly ferment and rot. The reason why so many potatoes rot in the cellar is because so little care is taken in selecting all that are unsound. Again, I have observed that when the leaves and stalks of potatoes were suddenly and totally killed by disease, that very few potatoes became rotten,

The utensils to be soldered should be dry and clean, as it is useless trying to solder dirty tinware.

The best proportion of lead and tin for solder is one part lead to two of tin.

The soldering iron should not be heated sufficiently to change the color of the copper, as it hurts the metal.

The best preparation for brass, copper, zinc, lead and iron, is sal ammoniac. Dissolve a small piece in cold water, and apply with a swab or brush. These metals should be filed or scraped bright before the sal ammoniac is applied. Bright tin requires nothing but powdered rosin. ST. LAWRENCE.

[For the Country Gentleman and Cultivator.] CHAPTER ON WINE-MAKING.

As grape culture has become an "institution" of this country, I propose to make a few remarks on domestic wine making for the benefit of your grape-growing read

ers.

of the fruit.

In the absence of a wine press, this may be done by placing the mash in a strong bag, made of strainer cloth, and then press out the must in any manner that may be the most feasible. For expressing a few gallons, it may be done with the mere hands, but when a barrel or more is made, some lever should be brought to bear upon the bag, in order to express the most of the must.

My system of applying the lever is as follows: I first set a large wash-tub against the studding of the side of my barn floor, upon which I lay a board, upon the centre of which the bag of mash is placed. I then nail a strip of plank to a stud, of the right height to receive the end of the lever, which is made of plank, and about eight inches wide where it comes in contact with the bag, and about eight feet long, being tapered off from the bag to four inches wide at the handle. The pressure exert ed by such a lever, will be apt to rend the bag, unless quite strong, and but very little must will be lost, through the cheapness of such a temporary press.

On this plan enough grapes may be mashed, and the must expressed, to make a barrel of wine, in half a day, by one person.

The next question is, what is to be done with the must, whether it be five, ten, thirty or more gallons? Shall sugar and spirits of any kind be added to it?

It is contended by some people, that by adding anything at all to the pure juice of the grape, it destroys the value of the wine, in their estimation, and makes rather

a cordial than wine.

Mr. Longworth, the celebrated wine-maker of Ohio, adds nothing whatever to the must of the Catawba grape, from which most of the Ohio domestic wines are made. He puts the must of a score or more of vineyards into a large cistern, then drains it off into large casks for fermentation, after which the wine is bottled, and in due time sent to market; but in no case, I believe, till it is a year old. But Mr. Longworth's wines are not palatable to most American tastes, and are considered by many people as but a grade better than our best bottled cider, although he finds sale for large quantities at $5 to $8 per dozen bottles. Nor are the wines of other Ohio grape-growers, who adhere to the pure juice principle, any better.

The addition of sugar-the pure granulated, or best white coffee, should be used, if any, at the rate of two to three pouuds per gallon-the latter quantity preferred in all cases, where the expense is not considered.

The next question is, shall any kind of spirits be used? Some wine makers contend that it is impossible to make a

really good wine without adding spirits. I have my opinion on that point, which is, in a measure, that it greatly depends on the variety of grape used, whether spirit of any kind is absolutely necessary, in order to make a really good wine, as the best judges would pronounce it. There are some varieties of grape from which, in my opinion, it is impossible to make good wine without the addition of spirits, while other kinds make a saleable wine without it. If spirits be used, let it be alcohol, which is without flavor, or what is called " pure spirits," which is a much cheaper article, not half so strong, and also wholly free from any flavor aside from that of strength. It is not generally kept on sale at the stores, but may be obtained at any distillery where alcohol is made. Three gallons of alcohol, 95 per cent. proof, such as is usually sold by druggists, or six gallons of pure spirits, to a barrel of wine, is the maximum that should be used; while half that quantity will generally suffice to keep the wine from souring, when the warm weather of the following season

comes on.

must as soon as pressed out, when the wine is made. It Both the sugar and the spirit should be mixed with the should then be put into a suitable cask. Wine casks, such as imported wines have been sold from, are best; but alcohol casks are very good, and will not impart the least unpleasant flavor to the wine. The casks should be well cleansed, and if at all impure, let a brimstone match be burned in the bung, made of a strip of rag, dipped in melted brimstone, lighted, dropped into the cask, and after a minute or two put in the bung to remain a few hours, when it is ready for the wine. The Ohio wine-makers burn such matches in all their casks, without regard to their condition; but I am of the opinion that such a process is not necessary, except in cases where the casks contain some manifest impurity.

The wine being placed in the cask, it should be put in a cool, airy cellar, where the thermometer stands in summer at about 60 deg. Fahrenheit. It should be so placed that the wine can be drawn off, without changing the position of the cask, the tap-hole being previously made and stopped with a plug, and about eight inches from the lower edge of the chime of the cask. If the tap-hole is lower, the sediment of the cask may not settle below it, which would render racking off the wine in a pure state impossible. If the quantity of wine be less than a barrel, a half barrel, or a cask, serve it in the same way, but always have the cask full when fermentation has ceased, and for this purpose a gallon or so of the wine may be kept separate in a jug or demijohn, to be used in filling up the casks.

The bung being driven in, a small gimblet hole should be made at the side of it, as a vent, into which place a spile, so loosely that the air will escape around it, or this vent may be left open for two weeks, when the spiles may be put in and removed daily, to allow the gas to escape, till it ceases to escape altogether; then start the bung, fill up the cask to the bung-hole, when close all tightly. It will be well to remove the spile a few times during the three following months, to allow the collected gas to escape, but that is not very important.

In the following April or May, according to climate, the second fermentation commences, when the wine should be drawn off into another clean, pure cask, the sediment filtered, and all put under fining process.

There may be four or five gallons of thick sediment, which is to be purified as follows, the process being original with me, and a very good one:

Take ordinary white flannel, which sew around a wooden the bag to a point, two feet long at least. This strainer or an iron hoop 18 to 20 inches in diameter, tapering down when made is funnel shaped, and to the hoop of which three strong cords are to be attached to suspend it, so that the extreme point of the cone will hang about a foot from the floor. Place a pail under it, and pour in the sediment, emptying the pail a few times, till it runs clear, when the strainer may be filled, and left to run with its contents, which will require about twenty-four hours to completely purify the sediment of a barrel of wine. The