No. 2. 



Durham Oxen. 



55 



The judgments pronounced and recorded 

 in the foregoing table, were as nearly unani- 

 mous as can ever be expected among so 

 many judges. It will be seen that several 

 of" tile specimens were foreign wines, in- 

 cluded probably to lest the connoisseurship 

 of the committee; it will also be seen that 

 the committee stood the test reputably. 

 The result of the examination is a convic- 

 tion on the part of the committee, that our 

 soil and climate are well adapted to the 

 production of a very fine, delicious wine; 

 and that the Catawba grape is the species 

 which yields the finest qualities. It will be 

 seen that the greatest number and variety 

 of the specimens examined were from the 

 several vineyards of N. Longworth, Esq., 

 who has been longest engaged in the culti- 

 vation of the vines, and in perfecting the 

 manufacture of wine. Mr. Mottier, and 

 Jacob Resor, Esq., who have lately acquired 

 a good reputation in this department of hor- 

 ticulture, were next to Mr. Longworth in 

 the number and variety of specimens fur- 

 nished. These, with the single specimens 

 of Dr. Flagg, and the two specimens of Dr. 

 Smith, confirm the opinions of the commit- 

 tee, that the pure juice of the grape, when 

 judiciously managed, will furnish the finest 

 kind of wine, without any addition or mix- 

 ture v.hatever; that no saccharine addition 

 is necessary to give it sufficient body to keep 

 for any length of time in this climate. In 

 confirmation of this opinion, we would state 

 that two of our German friends who were 

 present, informed us that they had taken, on 

 different occasions, specimens of the wine 

 of this county to Germany, and submitted 

 them to the judgment of various connois- 

 seurs in that country, by whom they were 

 highly approved^ — the principal, or only ob- 

 jection being, that they were too strong to 

 compare with the fine kinds of the lightest 

 German wines. A taste for the wines of 

 this region appears to be well established, 

 since all that can be produced finds a ready 

 market at good prices; and the committee 

 are of opinion, that the period is not distant 

 when the wines of the Ohio will enjoy a 

 celebrity equal to those of the Rhine. 

 D. B. Lawler, 



S. F. FOOTE, 



M. Flagg, 

 Jacob Resor, 

 Elisha Brigham. 



Durham Oxen. 



It may be new to many to learn the par- 

 ticulars of the best ox ever bred in England. 

 This wonderful animal, commonly called 



the Durham Ox, or Day's Ox, I saw several 

 times, and knew the owner, Mr. John Day, 

 well. The said Duriiara Ox was sold to 

 Mr. Bulmer, of Ilarnley, near Bedale, for 

 public exhibition, at the price of £140; this 

 was in February, 1801 ; he was at that time 

 computed to weigh 168 stone of 14 lbs., his 

 live weight being 252 stones. Mr. Bulmer 

 having obtained a carriage for his convey- 

 ance, travelled with him five weeks, and 

 then sold him and the carriage at Rother- 

 ham, to Mr. John Day, on the'l5th of May, 

 1801, at £250. 



On the 21st of May, Mr. Day could have 

 sold him for 500 guineas, on the 13th of 

 June, for 1000 guineas, and on the 8th of 

 July, for 2000 guineas. Mr. Day travelled 

 with him six years through the principal 

 parts of England and Scotland, till at Ox- 

 ford, on the 19tli of February, 1807, the ox 

 dislocated his hip-bone, and continued in 

 that state till the 15th of April, when he 

 was slaughtered ; and notwithstanding he 

 must have lost considerably in weight du- 

 ring those eight weeks of great pain and 

 illness, his carcass weighed, at 14 lbs. to 

 the stone, four quarters, 165 stone, 12 lbs.; 

 tallow, 11 stone 2 lbs.; hide, 10 stone 2 lbs. 

 At eight years old this wonderful animal 

 weighed, alive, 83* cwt. 3 qrs., the greatest 

 weight ever known ; he girthed in the least 

 place, behind his shoulders, 11 feet 1 inch. 



This large, handsome ox, brought the 

 Durham cattle into such a high repule; nay, 

 this ox speaks volumes in favour of even a 

 single cross of this blood, for the ox was the 

 produce of a common cow, which had been 

 put to Favourite, at five years old. This 

 single cross striking the admirers with 

 amazement, what a great mistake there 

 has been in not crossing all coarse beasts 

 in Great Britain and Ireland with the pure 

 Durhams ! I have no doubt but the Dutch 

 cattle, and most other foreign beasts, will be 

 crossed with them, which will not only put 

 some fat on their backs, but will marble 

 their lean meat with fat, and make them 

 more suitable for our roast-beef-eating me- 

 tropolis, London, the best and greatest mart 

 in the world. — Mark Lane Express. 



To Perfume Clothes. — Take of oven- 

 dried best cloves, cedar and rhubarb wood, 

 each one ounce, beat them to a powder and 

 sprinkle them in a box or chest, where they 

 will create a most beautiful scent, and pre- 

 serve the apparel against moths. 



* There is doubtless an error in this weight— we 

 give it as we find it in Skinner's Journal of Agricul- 

 ture.— En. 



