524 Wheat. — Points of a Good Milch Cow. [November, 



Wheat. — We extract tlie following from the official report of the 

 products of the Universal Exposition of France : 



Since 1849, France has been able to supply England with more 

 wheat than Russia or the United States, seeing that the latter have 

 only furnished her with 1,789,697 hectoliters, and France with 

 2,151,866 hectoliters. 



In 1850, the exportation of wheat from France surpassed the sum 

 of 60,000,000f., and attained to 70,000,000f in 1851 ; whilst our 

 exports of agricultural food products of all kinds amounted in 1851 

 to the value of 258,205,352f, and in 1852 to that of 285,960,083f. 

 If this movement has slackened in these three latter years, the reason 

 of it is the rise in the price of all kinds of provisions, caused by the 

 failure of crops ; but the experience of preceding years is sufficient 

 to show that the agricultural products of France are sought for, and 

 take their place proudly in the greatest markets in the world. The 

 great encouragement which French agriculture has gained this day 

 will tend to favor and develop this movement. It is also the most 

 powerful resource for us to fall back on, in those years when the 

 crops are damaged by the intemperature of the seasons. France has 

 raised in good years 97,000,000 hectoliters of wheat, which represents 

 the sustenance of 32,000,000 of individuals ; and there are, unfortu- 

 nately, more than 4,000,000 of our compatriots who are not in the 

 habit of eating bread. 



Points o»f a Good Milch Cow. — The London Farmers' Magazine 

 gives the following characteristics of a good milch cow : 



"The head should be small, but rather long and narrow at the 

 muzzle ; the eye small, but quick and lively; the horns small, clear, 

 bended, and their roots at considerable distance from each other ; 

 neck long and slender, and tapering towards the head, with little 

 loose skin hanging below ; shoulders thin ; hind quarters large and 

 capacious ; back straight, broad behind, and joints of the chine rather 

 loose and open ; carcass deep, and the pelvis capacious, and well over 

 the hips, with fleshy buttocks ; tail long and small ; legs small and 

 short, with firm joints; udder capacious, broad, square, stretching 

 forward, and neither fleshy, low hung nor loose ; the milk veins 

 large and prominent ; teats short, pointing outwards, and at consid- 

 erable distance from each other ; skin thin and loose ; hair soft and 

 wooly ; the head, bones, horns, and all parts of least value small, 

 and the general figure compact and well proportioned." 



