The Sun.
London, England, 1812-09-03 00:00:00

AGttTCULTURE,

The following are extracts of Fetters that were
sent to the Agricultural Society at Philadelphia.
" Could we discover a method, not bnly to raise
calves, but to Make good veal for the butcher
without the use of new milk, it might induce our
farmers to keep, their calves five or six weeks, at
Which age the meat 'would be much better, and
the skins much more valuable, particularly for
boot legs, than when killed young.
• "In order to make some discovery on this ,cub-
ject, I lately made the following experiment :—I
had two calves nearly of the same' age and condi-
tion ' • the.one, 'from a fine young cow, was eon-
fined in a clean, airy stable, . and. had the cow
turned in to him three times a day; from an ad,
• joining field of good clover. The other, -at three.
days old, ~was taken from .the cow and confined in
a jarkstable, well littered with clean straw; every
two days, for the first week, he had as much •new
• tu4lk as he could drink, three times a day, when
it was changed to skimmed milk, having two or
Three handfuls of fine Indian meal stirred into it.
After suffering him to drink plentifully of this mix-
ture, he was every morning and evening crammed
With bolusses, of the size of an hen's egg. One
Week before the calf was killed the oil was omit-
ted, 'as it is reported to give the flesh of animals,
fed.on linseed cake, a disagreeable taste.
" The result of the experiment was, that the
veal fed with the oil was one pound and a quarter
`heavier than the other, and was rather superior to
it in every other respect, not having the taste of
the oil, of which I was apprehensive. At the
same time that the oil is very nourishing, it tendS
to keep the 'body open, 'which is of great advan-
tare in the foteniag of animals. I have experi—
e',Ped a very great advantage in the use of a small
triantity of oil, in bringing stall4ed oxen rapiily
to a condition fit for the knife."

A most excellent method for preventing butter
from becoming rank :

The day before churning scald the cream in
! clean iron kettle, over a clear fire, taking care
11,a( it does not boil over. As soon as it begins
to boil, or is fully, scalded, strain it, when the
PlTticl't's of milk which tended to sour and change
the butter, 'are separated and left behind. Put the
vessel. into which it was strained into a tub of
Water, in-a cellar, till next morning, when it will
°e ready for churning, and become butter in lesi
than a quarter of the time required in the com-
lhon method. will also become hard, with a
Peculiar additional sweetness; and will not change,
The labour in .this way .is less than the other,
as the butter comes sooner, and saves much la.
mour in working, out', the butter=rnilk. By this
14ethod good 'butter may
.be, made in the hottest
Ireather."

ECONOMY IN BREA6:7-The. Rev, F. Haggitt,••
ttrebendary •Of Durham, has lately stated, in' a
tter to the Bishop of Durham, the result of a
successful experiment for saving the consumption
,f3f flour in making bread. Mr. Haggitt gives the
'glowing account of the process :—" I took 511.
tf bran, boiled; it, ant with the liquor .strataed
from it, kneaded 561 b. of ~lour,-.adding the usual
IlaantitV.of snit and .yeast. When ti-e dot.gh.was
!kliliciently risen, it was weighed and eq.videfi into
Laay.es ; the weight, berm,- being put into the
°yen; being S3lb. 13 oz. or about 81b. 10oz. more
than the same quantity of flour kneaded in the
common way ; it was then baked two hours, and
4ntne time after being drawn, the bread was •
Iveighed, and gave 831 b. so2l.—loss in baking,
011, soz, The same quantity of flour, kneaded
eotnmon water, loses about 15 lb. 10oz. in
11e baking, and produces only 6916. Boz. of
4read ; gain by my method, 141 b. ; that is, - a
Vear increase of one-fifth of the usual cisiantity bf
bread from a given quantity of flonr.'- •Re also
`tag es, that the bran, after being used in this way,
equally fit for. many domestic purposes.
At Norwich Corn Market on saturday. last, se-
l'eral samples of .yew wheat were shewn, but
'evy. would do for the miller, without a mixture
ql old wheat, which had a tendency to increase
the value of the latter ss. per coomb ; 70s. and 71s.
'vas given for prime old ; and for such -of the
11,..v as would grind alone, 658. to 675. inferior
ui.6s. to 635. ; little done in any other grain. Oats
28s. to 325, per coornb.—At the Castle-hill
°II Saturday last, there was a pretty large supply
tf Scotoit cattle, price full 6s: Bd. per stone. lint
ry sheep or lambs penned this meek, and prices.
?'ll as high as on the 221
Several hundred hogsheads of pilchards were
Sk, en in Mount's Bay in the early part of last
-A.-creat quantity of hake, pollock, conger,
`tct,liave also been taken on the coast. Tuesday •
e'ntliglit one boat at Newlyn bad 600 hakes on
were sold for 2s. 9d. burn, of 21
Wednesday the scans at Mcvagissey had
44'eloset1 1000 hogsheads of pilchards. This very -
:sanable an ,abundant supply of fish,.together
I'th a plentiful crop of potatoes, has.greatly re-
eved time poor in-Cornwall from the pressure oc
t-.
Isioned by the high priceiol corn.

The. Edinburgh RCNICWC:'S sneeringly say,—
That many persons have a money-getting Talent,
lit no other Talent " Now these Gentlemen
„ igould consider, that most' other Talents. are cen-
-441 in this one for Money is Property—Pro-
frty is Power,---and Power creates Respect ; all
which can.he obtained by any one who has the
4gle Tulent to chose a fortunate Ticket, that-may
30,0001. 40,0001. or 50,0001. on Tuesday
lorniug next, as all the Lottery will be drawn
.11 that day.
r,..ANECDOTE OF GEORGE ll.—Lord Kinsale (Pre-
p"lei Baron of Ireland), possessed the privilege of
te!'laining uncovered in the presence of the Sove-
q,lgn, The point of etiquette,. however, is to put
ti" the hat and immediately to take it off. When.
e Young Lord Kinsal. was presented at Court,
succeeding td the title, either from pride or
llorance, he continued to keep on his hat, and
tr,tl: Walked with it. in that way round the room
sotne time. The Courtiers stared, and the
vas thrown into some confusion. The
(,:sng (George II.) perceiving it, went up to
jd Kinsale, and, with great good humour, ob-
;lsred to him, that he certainly had a right to,
far his hat in his presence, but that he had kir-
,it!''t there were Ladies in the room. Lord Kin-
it •
. inalnediately uncovered