56 



C AL 



CAN 



cheapest to keep them shut up 

 and feed them, as the land suffi- 

 cient to pasture one will well pro- 

 duce hay sufficient to keep two 

 calves through the year, and pay 

 the expence of cultivation, and 

 one year's growth will certainly be 

 added to the cattle. Mass. Agr. 

 Rep. vol. V. p. 78. 



Mortimer says, " The best 

 calves for bringing up, are those 

 calved in April, May, and June : 

 Because it is seldom that those 

 which come later acquire sufficient 

 vigour to support them during the 

 inclemency of the following winter; 

 and the cold causes them to droop, 

 and many of them to die." Much 

 oftener may this be expected to be 

 the case in this country, where the 

 cold in winter is so much more in- 

 tense. 



Those which come earlier are 

 preferred in this country, being 

 more hardy, and better able to en- 

 dure the rigour of the first winter. 

 But the cost of rearing them is 

 greater. All things considered, 

 April may be as suitable a time as 

 any. 



" When calves are weaned, they 

 should not be suffered to be with 

 their dams any more till fall : Nei- 

 ther should they be pastured with- 

 in sight or hearing of them. It will 

 cause them to neglect their feed- 

 ing ; and they will not forget their 

 sucking. 



" At the setting in of cold nights 

 in autumn, calves must be nightly 

 housed : And not be out early in 

 the morning, nor late in the eve- 

 ning. And as the pinching cold 

 of winter will be extremely detri- 

 mental to them, they should be 



kept very warm in their house, 

 well supplied with water, and let 

 out only in the warmest days. A 

 great deal of care is necessary to 

 bring them through the first winter, 

 which is the most dangerous period 

 of their lives. They will acquire 

 so much strength during the fol- 

 lowing summer, that they will have 

 nothing to fear from the cold of a 

 second winter." Buffon ; Histoire 

 Nahirelle, 



CANKER. Mr. Forsyth is of 

 opinion that canker is caused by 

 injudicious pruning, from the 

 fruit being left on the trees, 

 from injuries sustained by ap- 

 plying ladders in gathering the 

 fruit, from leaving dead shoots on 

 a tree throughout the summer, &:c. 

 but not from any thing peculiar in 

 the soil ; and says, 



" When by accident, or impro- 

 per treatment, trees receive large 

 wounds, and the cure is left to na- 

 ture, they are frequently overrun 

 with gum and canker, which, if not 

 checked, will in a short time total- 

 ly ruin them. 



" In this case you must carefully 

 pare ofT, with a draw-knife, or any 

 other convenient instrument, all 

 the diseased part of the bark. The 

 inner white bark is frequently af- 

 fected ; this must also be cutaway 

 till no appearance of infection re- 

 mains. The infection in the inner 

 bark appears like dots made with 

 a pen, all of which must be cut 

 clean out ; for if any part of the 

 canker be left, it will infect the 

 new wood and bark. Wherever 

 you see the gum oozing out, you 

 may rest assured that the canker is 

 not quite eradicated ; which if suf- 



