Massachusetts spy and Worcester advertiser. [volume] ([Worcester, Mass.]) 1823-1825, 1824-08-11
agrtruItmraI.
CANADA THISTLE.

To the Editor of TIE Massachusetts, Spy:-
SIR:-I observed petition was presented
to the Legislature requesting their aid to pre-
vent the spread of the " Canada Thistle =
| and | have heard many enquirng the most
successful mode to cxterminate them.-FouI
years since had few of those fast spreading
thistles in two places in my pasture: they
were then confined TO few feet in circum-
ference. Having witnessed the rapid man.
ner in which they spread over the land in
Vermont, and in some parts of this State, I
| felt DESTROYS to destroy them Immediately;
| therefore caused them TO be dug up with a
hoe in he1nonth of June with full expecta-
ton, that they would trouble me no more.
The next year, there were more than twice
the number, and occupied much larger
piece of ground. then cut Thorn with a
scythe, as often as they grew sufficiently high
to be cut-al! this, apparently, served to in
crease their growth. The next year, they
extended several rods, and / had every reason
to believe, that in a few years, they would
willingly occupy my whole pasture. Know
ing that salt, or brine would destroy many
kinds Of vegetables, cut them with a scythe
at the commencement of rain, and threw
salt literally over them, and my cattle and
sheep kept the grass and thistles closely fed
in consequence ofthe salt. sailed the ground
second time the same year, and they are en-
tirely destroyed.-lf those people, who find
Canada Thistles in their lots, or by" the way
side'' will take the trouble to make this sim
pie application, they may perhaps prevent the
growth of the thistle, and supersede the ne.
cessity Of legislative act. A FARMER.
Receipt by DR.. I'm 1erSon for preserving
Butter" Take two parts of common
salt, one of brown sugar, and one of salt
petre; beat them together so as to blend
the whole completely, aud apply one
ounce of this to every pound of butter;
work it we'll in the mass, and close it up
for use.'
This" says the Farmers Assistant,
twill cost about cent a pound more
than by curing butter in the usual way
but its peculiar excellence is that butter
thus cured will keep sweet for two or
three years and its taste is much supe-
rior to that which is cured in the CON-
mon way. Ii must not, however, be used
sooner than month after it has been
LAID down, as it does not acquire that rich
narrowy taste, until about that length
Of time. Butter, cured in this way, and
laid down for winter use, will then he
found worth at least twenty-five per
cent, more than that cured by salt alone"
The natural colour Of butter depends
chiefly. if not altogether on the quality
OF the food with which the cows are sup
pied. Give them rich and nourisbing
food, and the butter you make froo their
milk will have yellow colour and a
delicate favour. Ii is likewise said that
the juice of carrots added TO cream will
give it a yellow appearance. Feeding
cows with carrots will have a similar
effect, and answer a still better purpose.
A poor half starved COW will yield but
little butter, and what you do obtain will
be inferior in quality, as we'll as deficient
in qnantity.--N E. Former.