fied by a happy union of courtesy and firmness, 

 to maintain order, and bring back rambling de- 

 baters to the order of the day. There is nothing 

 usefol gained by picking up. at random, this 

 gentleman or that strangers, ■who happen to 

 come in. and making them chairmen, merely 

 for the sake of making a hit, or a sensation in the 

 papers. But to return. 



One fact alone, repeatedly stated, and univer- 

 sally acquiesced in. at this Loughborough meet- 

 ing, would repay tlie time taken up in the pe- 

 rusal of its proceedings, if, happily, it should 

 prompt the reading farmer, to act upon the 

 testimony we there find, again, in favor of 

 protecting domestic animals from too much 

 exposure to cold. It is broadly asserted that the 

 warmer they are kept, the less food they require 

 to keep them in a certain condition. It is there 

 shown, also, that food for fattening animals, goes 

 farther when given of a temperature near the 

 natural temperature of their own bodies, which 

 is nearly 100 degrees. Here, too, we see it sta- 

 ted as an established fact that the exclusion of 

 light favors the fattening process. All these 

 things are essential, not only as matters of infor- j 

 mation with which every accomplished farmer 

 should be acquainted, but as matters of practi- 

 cal economy in the management of his e.«tate. — 

 We will suppose too, for example, to carrj- this 

 matter a little farther, that a gendemaii farmer 

 near ^Vashington. is dining, we wUI say, with 

 the President or the Mayor of the City, in com- 

 pany with his Excellency the Minister from 

 Holland, whom we happen to know to be of en- 

 lightened, inquisitive mind, as all Ministers 

 should be, and the question were to come up 

 about cheese — (which it must be allowed would 

 be a very natural one about the time the Port 

 makes its appearance.) though this gentle- 

 man farmer might not choose to boast over the 

 Dutch Minister, that ours bad driven his count r-^ 

 cheese out of the Engli-sh Market ; yet the fact 

 that it has done so being admitted, would it not 

 be legitimate that the American farmer, proud 

 of his calling, should take pride in the fact being 

 so, and in bemg able to answer the question 

 ■why 1 which Ls disclo.sed in this English discus- 

 sion ! Are not the substance of these proceed- 

 ings, and the prize essay we have before pub- 

 lished on the manufacture of Cheshire cheese, 

 among the sorts of knowledge that even' farmer, 

 anxious for the intellectual culture of his son, 

 wou'd like him to po.ssess — even as much, if not 

 more, than to possess it himself? He that 

 would not, cannot have the heart of a man, 

 much less of a parent. Yet how is knowledge 

 — that sort of knowledge which should not only 

 be a part, but is fitted to be the most delightful 

 part of rural life — to be obtained but by inquiry, 

 by reading, and by association with compan- 

 ions and men, more informed than ourselves — a 

 i80fJj 



thing which every young man should study to 

 do? 



It is to beget and to satisfy this thirst for 

 knowledge, and for that true glory which 

 knowledge and ^nrtue only can confer, tliat we 

 are devoting aU our poor abilities to the " Far- 

 mers' Library and Monthly Jour.vai. of 

 Agriculture ;" and as we hope for success, we 

 wotdd so devote, if we could afibrd it, a portion 

 of all of life that remains, without any remunera- 

 tion but the pleasurable consciousness of having 

 contributed something toward the moral and 

 intellectual improvement of a pursuit, which in 

 more senses than one has always supported, for 

 it has always been ridden by, everj- other. 



Loughborough Agricultural Association, 



The quarterly meetmg of this Assf)ciation was 

 held in the Wellington room, at the Plow Inn, 

 on Thursday, the 2.jfh September. S. B. \Vilde, 

 Esq. presided; and Mr. J. N. H. Buitows oc- 

 cupied the vice-chair. After the cloth had been 

 drawn, and the u.sual loyal toasts were given, 

 as also the health of the President, Chas. Wm. 

 Packe, Esq. M. P.— 



The Chairman read the circular calling the 

 meeting, in which it was announced that the 

 subject of disciLssion was, " the fattening of 

 cattle." 



Mr. B.AWSOS, surgeon, of Kegworth. intro- 

 duced the subject He said, there were known 

 to chemists about fifty-six elements, of which 

 there were only eight or nine in animals ; the 

 principal of these were oxygen, hydrogen, ni- 

 trogen, and carbon. Ox^■gen enters into all 

 animal and veiretable substances, and is an es- 

 sential ingredient in atmospheric air. Nitrogen 

 has no positive properties : its object is to dilate 

 oxygen. No animal could live in nitrogen alone. 

 Hydrogen is sixteen times lighter than common 

 air, and is an essential ingredient in water, and 

 very inflammable. After an elaborate descrip- 

 tion of the various elements which enter into 

 the animal frame, the speaker proceeded to in- 

 form the meeting what were the varioas uses <rf 

 each. Nitrogen, he said, was the principal in- 

 gredient in flesh and muscle. Fat is composed 

 of carbon and hydrogen. If they wished to 

 make an animal fat for sale, or for .show, they 

 must feed it on carbonaceous food. Unripe 

 straw is very carbonaceous. As the seed ripens 

 it becomes less so, and not so suitable for fatten- 

 in?. Cows generally feed well on aftermath. 

 Half a pound of Swede turnips contains 110 

 grains of nutriment, while the same weight of 

 white turnips only contains 85 grains. The 

 outer temperature is verj- important : it should 

 I be brought as nearly as possible to the tempera- 

 ture of the blood. The same regard to tempera- 

 ture is necessary with respect to a milking co'v. 

 Fat is a mere deposit, a secretion ; it does not 

 impart strenpfth, rather tlie conti-arj'. Hence we 

 do not make a horse fat for racing, but make 

 him display muscular power. In lattening 

 horses for sale, carbonaceous food, young grrass, 

 oilcake, Swede turnips. <5tc. should be ?i^^ 

 In feediner for use, the carbonaceous should be 

 mixed with an equal quantity of other kind ot 

 food. , , 



The Chairman- next proposed " The heaitn 

 of Mr. Bemays, " which was received with ap- 

 plause. , -__ 



Mr. A. J. Bernavs (analytical chemist, &om 



