Year: 1871

John r. Pulsifer is one of the most sue
cessiul farmers in western Maine. He re-
sides on the farm in the town of Poland
where his father and grandfather were
born, and which was first settled by his
great grandfather, who emigrated from
Cape Ann, Mass, n hundred years ago.
The farm does not strike the casual OBJ
server as being anything very remarka-
ble-it being considerably broken, and in
many places stony.


In his farming operations, Mr. Pnlsifer
makes speciality of three things, viz
apples, milk and cucumbers He has
large breadth planted with apple-trees,
and has learned a truth which too many
farmers have not, that apple-trees will not
grow and produce we'll without cutiva-
ton. Last year his crop amounted to six
hundred barrels. Apples were plenty and
cheap in the fall-but Mr.. Pulsiiier winter
ed over large quantity of his, and sold
them at good price this spring.


He keeps sixteen cows, and puts the
mix on board the train at 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 spring two hundred and fifty barrels
OF pickles. His process of making pick
les is no secret and present it here for
the benefit of any one who likes good
pickles and 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 hogshead. The pickle, which
should be prepared beforehand, is made
by dissolviag as much good salt as cold
water will dissolve. This is poured upon
the cucumbers, and about half bushel
of salt is added to the hogshead to make
sure and have it of 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
cucumber to dissolve the salt, leaving it
soft and causing it to lose that green color
and crispy quality which eharacerizes
good pickle. When ready to be convert
ed into pickles they are taken from the
brine and put into boilers with clear water
which should be raised to the temperature
of about 1909 F. They are then taken out
and allowed to soak in clear water from
one to two days, according to size, when
they are ready to put into barrels with the
vinegar, it requiring eleven gallons of
white wine vinegar to the barrel The
barrels should be of good hard wood, and
pointed at the ends. Any active man with
n limited amount of land. can make it
profitable to cultivate cucumbers for pick
les. The barrels cost 81 .50-the vinegar
is now worth twenty-five cents per gallon
in Boston, the salt costs q mere trif1e, and
a barrel of good cucumber pickles, at
wholesale, is worth from twelve to sixteen
dollars, according to the size of the GU
cumbers of which it is made. This leaves
a large margin as payment for the labor
and for profit. Mr.. Pulsifer has a cram
berry patch which pays about two hundred
and fifty dollars per annum. He gives
personal attention to all the details of his
business, and that is what always insures
success. He does his share and more of
the business of his town, has been in the
Legislature several terms, and is now =
member of the executive council.


Returning from attending to affairs of
State at Augusta, he puts on the overalls,
sells superphosphate, corn and shorts to
his neighbors, pitches into any and all
kinds OF work with hearty good will, and
is a right down good fellow in every sense
of the word, as every good farmer ought
to be.-IndeI IN Ortord Democrat.