Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1871-06-06
4 Successful Farmer.

John Il. Pulsifer is one Of the most
successful farmers in western Maine. He
resides on the farm in Poland where his
father and grandfather were born, and
which was first settled 10y his great grand
father, who eInigiated from Cape Ann.
Mass, hundred years ago. The farm
does not strike the casual observer rs be-
ing anything very rcmarkablc-it being
considerably broken, and in many places
stony.
In his farming operations, Mr.. Pulsiler
makes speciality OF three things, viz
apples, milk and cucumbers. He has
large breadth planted with applc.trees,
and has learned n truth which too many
farmers have not. that apple trees will
not grow and produce well without cult
walton. Last year his crop amounted to
six hundred barrels. Apples were plenty
and cheap in the Fall--but Mr.. Pulsifer
wintered over large quantity OF his.and
sold them at good prices this Spring.
He keeps sixteen cows. and puts the
milk on board the train ut Empire Station
every morning. The net profit from the
milk of these cows, is fifty dollars each.
or eight hundred dollars for the herd
The milk amounts to about one hundred
dollars per head, and fifty of this is al
lowed for keeping.
Last year he raised from one acre of
ground one hundred barrels Of cucum.
bers. From his neighbors he purchased
enough SO that he manufactured and sold
this sp,ing two hundred and fifty barrels
of pickles His process OF making
pickles is no secret. and present it here
for The benefit of any one who likes good
pickles ami don't know how TO make
them.
After the vines commence bearing, the
fruit is gathered every other day, assort-
ed, the smallest ones being the best, and
are put into a hogshead. The pickle,
which should be prepared beforehand, is
made by dissolving rs much good salt rs
| cold water will dissolve. This is poured
over the cucumbers. and about half
bushcl of salt is added 10 the hogshead
/ 10 make sure and have il oi sufficient
strength to keep sweet, The common
practice OF sailing down the cucumbers
like pork, is bad one, as the water is
/ drawn from the cucumbers To dissolve the
salt. leaving il son and causing il to lose
that green color and crispy quality which
characterizcs good pickle. When ready
to be converted into pickles they are taken
from the brine and put into boilers with
clear water. which should be raised TO
the temperature of about l20 T. They
are then taken out and allowed TO soak in
clear water from one TO two days. accord
ing TO size. when they are ready to put
into barrels with the vinegar, it requiring
eleven gallons of white wine vinegar 10
/ the barrel. The barrels should be OF
good hard wood, and pointed at the ends.
Any active man with limited amount OF
land, can make il profitable TO cultivate
cucumbers for pickles. The barrels cost
Sl.50-thc vinegar is now worth twenty
five cents per gallon in Boston, tho salt
costs mere trine, and barrel Of good
cucumber pickles, at wholesale, is worth
/ from twelve to sixteen dollars. accol ding
/ TO the size OF the cucumbers OF which 1t
is made. This leaves large margin rs
payment for the labor and for profit. MIR.
/ Pulsiier has \ cranberry patch which pays
about two hundred and fifty dollars per
annum. lie gives personal attention To
| all the details of his business. and that is
what always insures success. lie does
/ his share and more OF the business OF his
town, has Leen in the Legislature several
terms, and is now Il member OF the eX-
ecutive council.
Returning nom attending to affairs OF
State at Augusta, he puts on the overallS.
sells superphosphate, corn and shorts TO
his nciehbors, pitches into any and all
kinds OF work with hearty good will, and is
u right down good fellow in every sense OF
the word, rs every good farmer ought to
be. INDEX.