FARMING IN RUSSIA.

Colonist, Volume IV, Issue 405, 10 September 1861, Page 3

FARMING IN RUSSIA.

The following account has been sent to us by a Strathearn (Scotland) farmer, now settled in the region of the Don in Russia.

.1. The Country.— Travelling along the main road, as I did, for about a thousand miles, nearly the centre, although I only got a birdseye view, I was both interested and astonished to see the extent to which agricultural operations were carried on. Certainly it was a very favorable time, being file commencement ot harvest; yet I had not the slightest idea that fields of such vast extent, land of such excellent quality, and crops in every respect fit to compete with the Carse of Gowrie, could in reality exist in this or any other country. These were my first impressions; and I thought, were I to remain some time in the country that I must undoubtedly see things in another light; as how is it possible that people and horses can be got in sufficient numbers, first for ploughing and sowing, and second, for the cutting down and ingathering of such extensive fields. ' Having now been in the country for some time, and not only seen but taken part in the working operations on an extensive farm, I am happy to say my impressions are still the same, only the half was not told me. One thing I remarked, and it rather surprised me, was, the total want of farm steadings and implements of husbandry. There are certainly, scattered here and there at great distances gentlemen's houses, with so-called farms, but the land is principally in the hands of the peasantry, who either pay a money rent, or work a certain number of days—the general plan being, for every 24 acres you give the peasant, he works three days per week all the year round, himself and horse. The land is beautifully laid out in squares

called in Russia ,» Crooks,' Each crook contains about four English acres. New, where houses are not built on the land they cultivate, the inhabitants reside in large villages, which is one reason the fields are so large. \

2. Implements of Husbandry. —None of those heavy ploughs, carts, rollers, grubbers, &c, used in Scotland, are to be seen here. There is no use for them, the land in general being so free, their dead weight alone would be more than the power necessary for breaking up the soil. Again, the severe frost in winter prepares the soil better than any ploughing or subsoiling can do. All implements are made of wood, and as light as possible. Seldom more than one horse used for ploughing. They are very ingeniously made, and do their work well.

3. Working. —l will now proceed to say a little about our farm and the manner we work; also, a description of our beetroot, and the converting it into sugar. We have altogether 2000 acres—one half we have in our hands, the other half is in the hands of the peasants. It is so divided amongst them that we have all the year round 40 men, 40 women, and 40 horses daily at work. Now, as our principal work is the raising of beetroot and making it into sugar, we require a great many more people than our own. We have 500 acres under beetroot, all one field. It requires to be three times to be gone over, sometimes four; first, planting the seed; second, the thinning ; third and fourth, cleaning all weeds away. The work is all done by hand, so it takes some time to go over such a large field. We use the horse-hoe also two or three times between the drills. When I arrived first at this farm the beetroot was far advanced and looking splendid. I had no sooner seen the field than I began to calculate how many scores of cattle this would fatten for market; what quantities of milk the cows would give; and what fine cheese and butter might be got, were they fed on this food. However, all my fine calculations were soon put a stop to, when told * that's stuff that makes sugar.' Now you know it is rather a blue look out for a farmer to be told his crop is to be turned into sugar! For my part, I must say it looks terrible • grocer' like, and I did not like it at all, although I must confess no man could take a greater delight in eating sugar than I do; but to make it—no, no !—the thought of it is quite enough for me. However, since having seen and taken active part in the sugar manufactory, I must say that I am not only highly delighted but also greatly interested by the process.

As soon as the snow has disappeared, and the land sufficiently dry to carry the horses, we immediately started 40 ploughs to drill, and we have about 200 women following close to the ploughs, planting the seed. The seed they carry in small jugs; and the ground being soft, they dibble it with their fingers, two or three seeds at a time, nine inches apart, and about 1|- inches deep. If the ground is hard we give it an extra furrow and harrow; but it is always better if one ploughing serve, as it keeps more moisture in the ground. It takes generally eight days to plant 500 acres. We can command on our own farm 80 men and 130 horses, besides women and boys. We also laid on the field, every spring, from 4000 to 5000 loads of dung. The dunged land we plant always last, as it comes on faster than the other. The beetroot [is handled the same as turnips as regards thinning and cleaning, but the taking up is more particular, as the earth has all to be scraped off with a knife, and the roots are afterwrds laid in small heaps and covered with the shaws. They remain in that manner for two or three days, when they can be driven straight to the fabrick (or mill) or laid in pits. If carefully laid down in pits, they will keep for six months without losing any of their sweetness. On account of the particular manner in which they have to be cleaned, it takes a great number of hands to lift 500 aores. We had some days last autumn as many as 3,700 people, and a beautiful sight it was to see so many busy hands at woik, from old men and women of 80 down to little boys and girls six and eight years. I only wish you haa been there, for I am sure it would have pleased you.

After the beetroot is brought into the fabrick, the first process is grating down to a fine pulp, which is done by a machine called a tjork. The pulp is put in small bags* from 12 to 15 lbs. in each. It is then laid under a hydraulic press. This press is wrought by steam power, and is allowed to work before the pulp is quite dry. The juice is collected in a large tub or reservoir, and afterwards pumped into a large copper kettle. This juice contains a certain amount of dirt, salts, &c, &c, which must be extracted by chemical means in the following manner :—lt is first allowed to be heated to 60° Reamur. You then mix it with quick lime (10 lbs. to the 100 gallons), stir it well round four or five times. It is then allowed to come to a boil. After boiling five minutes, the fire is put out. You then allow it to stand for about ten minutes more, so as it may settle down. On the top will be a thick scum; and to know if the juice is well clarified, you push the scum to the side, and take up with an iron ladle a little or. the pure; by blowing on it gently, you will observe on the surface something like a fine cobweb. If that keeps whole, then it is right; but if it* breaks it shows that there has been either too much or too little lime used. It should also have the appearance of pale sherry wine. The clarifying is the principal and most difficult part in the whole process. It is next filtered through animal charcoal, then boiled a second time, again filtered, when it is ready for the refining apparatus, which converts it into crystal. The last process is the 'centrifugal' or turbin, which drives out the treacle; afterwards it is fit for market.— Perthshire Ad-* vertiser* "