214 BOARD OF AGRICULTURE. [Jan., 



Mr. Burr. In reply to that I will state a little experiment 

 that I tried. I was ploughing a lot that was very weedy in 

 the spring ; I ploughed up half of it and burned over the rest. 

 I planted the field with grain, and the crop was very much 

 better where it was not burned. 



Mr. Robinson. I would inquire if there is anything in 

 that stubble which would not be left on the ground in the 

 ash, provided it was burned ? If the stubble was burned over, 

 it would be very much less work to plough that field, plant 

 and hoe it, than if it was turned in. Now, if there is nothing 

 in that stubble but what would be left in tlie ash after it is 

 burned, why is it not a better way to burn it ? 



Mr. Gold. If it was so and so, as Mr. Robinson says, then 

 his conclusion would hold ; but I do not understand that it is 

 so and so. 



. Mr. Hale. In case the soil was stiff and heavy, would not 

 the mechanical action of the stubble be worth a great deal, 

 to say nothing about its value as manure, in loosening the 

 soil ? I think it has considerable value in that way. 



Mr. Ayres. In clearing up two fields upon my farm, the 

 brush, leaves, and everything upon one were burned, and then 

 the land was seeded down ; on the other, we were very care- 

 ful not to have the brush, leaves, stubble, etc., burned ; and 

 the one upon which the material has rotted down is very 

 much the best piece of land, and I take it, and my neighbors 

 take it, that burning the brush and leaves injured the land. 

 I thought that would answer the question in regard to the 

 ploughing in of stubble. 



Question. What constitutes a successful farmer ? 



Mr. Spurr. Perhaps a good farm would help him a good 

 deal. 



Mr. Fenn. Brains to run it would be another essential 

 thing. 



Question. How can a dozen or more calves be raised 

 profitably from the milk of four cows ? 



Mr. Barnard of Bristol. I would say, by the addition of 

 a little wheat meal gruel to the milk. 



