272 



MIL 



MIL 



for foo(1 or litter; and it is main- 

 taiiied that any nourishment in the 

 stem, will pass into and feed the 

 grain, and make a greater return 

 than could well be expected. 



It has been recommended to 

 sprinkle wheat while growing. which 

 appears to b.» in any degree atfect- 

 ed with this disease, with a solution 

 of salt and water, which may be 

 applied by means of a mop. The 

 spnnkling should be several times 

 repeated, so that every part of the 

 plants may be wetted, and it is said 

 that wherever the brine touches 

 the rust disappears. Sir John Sin- 

 clair observes that "' In the course 

 of a most extensive inquiry into the 

 Causes of mildew in wheat, and the 

 means of its preve^ition, it appear- 

 ed, that a farmer in Cornwall was 

 accustomed to manure his turnip 

 land with the refuse salt from the 

 pilchard fishery; and that ground, 

 thus treated was never hahle to the 

 mildew, though it infested the 

 neighbourhood. 



A gentleman, who is at once a 

 scientitic and practical farmer, and 

 who nas had great experience on 

 this as well as most other subjects 

 connected with the agriculture of 

 New-England, observes that "Mil- 

 dew is the principal obstacle to the 

 growth of wh^at and rye in New- 

 England, and it is probable that it 

 is connected with an exposure to 

 the desolating winds, which blow 

 from the ocean. It is probable that 

 nature has pointed out to us the 

 true limits, within which cereal or 

 graminiferous plants can be advan- 

 tageously raised, and that those to 

 whom this blessing is denied,should 

 seek to obtain an equality, by con- 



fining their attention to those 

 oots, and plants, which are not so 

 frequently subject to such evils. 

 We can say with confidence that 

 •to project or system has yet been 

 discovered to correct, or even miti- 

 gate the evil." 



Perhaps, however, some of the 

 remedies ofSir John Sinclair,above 

 mentioned may be worth the trial, 

 particularly that of early cutting. 



MiLK,a nutritious liquor, which 

 nature prepares in the breasts of 

 female animals, for the nourish- 

 ment of their young. The milk 

 of cows is that with which the far- 

 mer is mostly concerned. 



That the greatest quantity of milk 

 may be obtained from cows, they 

 should not calve out of the right 

 season. April is a good time of the 

 year, if the calves are to be r<'ar- 

 ed ; if not, perhaps May is better, 

 being rather more favourable to 

 the diary. But that cows may 

 give plenty of milk to nourish their 

 calves at this season, they should 

 not be wholly confined to hay, or 

 any other dry meat : But be daily 

 fed with some kind of juicy food, 

 such as potatoes, turnips, cairots, 

 &LC. until they have plenty of grass. 



In feeding milch cows, the fla- 

 vour of the milk should be attend- 

 ed to, unless it be when their 

 calves suck all their milk. Feed- 

 ing them with turnips is said to 

 give an ill taste to the butter made 

 of the milk. The decayed leaves 

 of cabbages will undoubtedly give 

 a bad taste to the milk, though the 

 sound heads will not. There is 

 no fear of potatoes and carrots 

 having any bad etfect upon the 

 milk in this way. The quantity of 



