Litchfield enquirer., 1829-03-05
AGRICULTURAL.

FeeUMg C0IIte.-An EngIlSn WrUeT observes that two great points in feeding cattle are, regularity and particular care of the weaker individuals. On this last account there ought to be plenty of trough or rack room, that too many may not feed together in which very common case the weaker are not only trampled down by the stronger, but they are worried, and become towards and spiritless: than which there cannot be a more unfavorable state for thrift; besides, these are ever compelled to shift with the worst fodder. This dom- ineering spirit is so remarkably prevalent among horned cattle, that the writer has hundred times observed the master beasts running from crib to crib, and absolutely neglecting their own provender for the sake of driving the inferior from theirs. This is, much oftener than suspected, the chief reason of that difference in lot of beasts, after winters keeping. It is likewise, he says, a very common and very shameful sight, in a dairy of COWS, to see several of them gored and wounded in a dozen places merely from the inattention of the owner, and the neglect of clipping the horns of those that butt. The weaker animals should be kept apart and in crib feeding in the yard, it is a good method to tie up the master beasts at their meals.
 Dr. Deane says, "There should be more yards than one to barn, where divers sorts of cattle are kept. The sheep should have yard by themselves at least; and the young stock another, that they may be wholly confined to such fodder as the farm- CT can afford them. ."--N. E. Farmer.
 ON THE MANUFACTURES OF MAPLE SUGAR.
 The sugar maple is source of conven- fence and comfort, and might be great source profit to the people. The sugar maple affords excellent fuel, and generally grows on the best land hence it becomes the victim of the sacrilegious axe. Under the hope of saving few trees, and espe- cially ofimproving the quality of the sugar, I submit the following observations.
 The great reason why there is so much black, gummy sugar, is acidity in the sap, arising from the use of sour vessels. The following directions, therefore if observed, will almost wholly remedy the evil. When the buckets are gathered in, scald them out effectually, and wash them with cloth, then take pail full oflime water, and pour from bucket to bucket, giving it no time to settle. Enough of the lime will adhere to each bucket to neulralize the remaining acidity. Let the lime remain on the buck ct over the season. When they are taken out the next year, the lime must be wash- ed off. Sap will continue sweet, in buck ct thus prepared, as long as in a new one. Thus scald and lime every utensil used a. bout the works-every gathering cask- every store tub-every sap spout. A sour sap-spout is worse than a sour bucket.-' As the sap passes slowly over the spout, every drop is soured in succession.
 The season generally commences about the first of March. It is best to tap as ear- ly in the season as will answer, especially if the work be large, lest the best run of sap be lost. The trees ought never to be cut with an axe. The best instrument for tapping is bit called ducks-bill, such as is used by chai, -makers. It bores fast, and cuts smooth hole. The bit ought to be at least foot in leugth, so us to avoid
 the necessity of knocking out the spouts
 in boring the holes second time. The practice of some is to drive hollow spoil into the hole; but this nnavoidably shuts up the pores near the bark, and so far stops the flowing of the sap. think it better way to leave the hole open, and insert spout underneath. The trees ought to be tapped as near the ground as possible, to prevent the drops from being blown away by the wind. It is unessential on which side of the tree the ori6ce is made the sap will start the earliest on the south side, but will run the longest on the north. My practice is 10 select a sound part ofthe tree, and a convenient place fer the bucket.
 The sap ought to be evaporated as soon as possible. The best thiEg for that pur- pose is a sheet iron pan. The original cost is much less than that of kettles Any ingenious farmer can make pan for himself there is, therefore. only the ex- pense of the iron and the rivets. A pan will evaporate much faster shan kettles of the same capacity. It consumes much less wood, and will never burn the sugar. There is no waste, as a pan never boils over; and it is, every way, much more con- venient. A pan may also be left with safe ty to boil for several hours without an at- attendant, which is a great saving of time. A pan of eight feet in length, by four in