12 



Soiling Neat Cattle. 



Vol. Iir. 



either in a milky state, or much over ripe, or 

 Eome in states, between both. 



It must be obvious, that the grreatest quan- 

 tity of farina or meal, is not obtained from 

 wheat reaped in this manner; the largest 

 quantity would be obtained, when every ear 

 prodtiredtiiat fine, plump, thin-skinned, coffee- 

 like iookinjT {jrain which evidently contains 

 much meal, in a delicate, traspiirent, thin- 

 coated bran, such as some Danlzic, selected 

 from the high-mi jred produces. 



Hence it is assumed, tiiat to have the best 

 bread from any variety of wheat, is to have 

 it so pure, that, supposincj it to be yrown on a 

 level space, with one exposition, it will all 

 ripen at thid same time; slio-ht differences be- 

 inir allowed for variation of soil, subsoil, or 

 accidental unequal distribution of manure: 

 but, speakinnf jjenerally, it will ripen equally. 

 Such variety, therefore, having,'- ripened alike, 

 will probably, if £;rown on the g-ood Kentish, Es- 

 sex, Devonshire, or other soils specially adapt- 

 ed to the o-rowth of corn, be (if reaped at the 

 proper moment) in that exact state of plump, 

 round form, which promises the greatest quan- 

 tity of flour. 1 must here observe, that the 

 cause why so much wheat appears to have 

 many shrivelled, lean, ill irrown grains in it, 

 arises oflen from the unequal growth of the 

 many varieties that lurk in the purest crop. 



Much has been judiciously written on the 

 growth and cultivation of wheat, which has 

 tended to a material improvement in those 

 farms where care has been taken, perceptible 

 even to superficial observers; but no writer 

 has yet called the attention of the agricultu- 

 ral world to the cultivation of pure sorts, ori- 

 ginating from one single grain. It is contend- 

 ed that this has been the root of all the evil : 

 many have attempted to begin well, but few if 

 any have thought of commencing from the 

 original, and persevering in keeping it pure. 

 This idea struck the author so powerfiilly 

 on the first conversation he had witfi Profes- 

 sor La Gasca, that it has never quitted him. 

 His project was considered visionary and un- 

 attainable. Old farmers said, that as no far- 

 mer in the world had ever thought of separat- 

 ing and classing wheat, it could not be done, 

 it was impossible to get a pure crop ! The 

 bees would mix the farina, mice would mix 

 the grains, birds would do the same ; if it had 

 been feasible, it would have been tried before. 

 Corn factors assured him that the climate of 

 England was not calculated for the growth 

 of such fine skinned wheat as that of Dantzic, 

 Volhynia and Sandomir. Professor La Gasca 

 •alone perceived and approved of the author's 

 project. 



The learned Professor had been theoreti- 

 cally employed in the classification and scien- 

 tific examination of wheat as a plant, in the 

 research and consideration of all its varieties ; 



but it had escaped him to consider it in its 

 properties, with relation to the food of man. 

 This practical view the author took of it, and 

 he determined to attempt to discover which 

 were the most farinaceous and productive va- 

 rieties, by comparing their characters and 

 produce, one with another. 



To be continued. 



For tUe Farmers' Cahiner. 



Soilin;; ^cat Cattle. 



• The system of soilinjr has strenuous oppo^ 

 nents, 1*s well as many ardent advocates. But 

 I believe that the system has never been 

 fully settled by thorough and long tried ex- 

 periments. A system isnot to be established^ 

 nor overthrown m a day. We do not arrive 

 at certain results in agricultural improve- 

 ments by jumping conclusions. All improve- 

 ment is the result or consequence of steady^ 

 progressive and judicious means. Those who 

 undertake experiments are apt to abandon 

 them at once, and in disgutt, if success does 

 not attend their first effort. This is wrong. 

 It is important for ns in establishing results 

 to view both sides. It is altogether necessary 

 that we know the failures of attempted experi- 

 ments. It is ^as essential as it is to be as- 

 sured of successful results. All tend to in- 

 crease the store of general knowledge. And 

 knowing wherein there has been a failure, 

 and the course pursued, we can then enter into 

 an investigation of the causes. Let no one be 

 discouraged because a first or second effort is 

 not crowned with success. A farmer lias this 

 advantage, that he can experiment on a small 

 scale. The soiling system, as I before rev 

 marked, has not been satisfactorily settled. — 

 Its opponents contend — 



I. That the soiling of cattle in the house 

 (hirinsr the whole of the yenr, is not only not 

 beneficial, but povsitively injurious. This po- 

 sition is maintained on the following grounds, 

 1. It is unnatural. 2. Animals, thus kept, 

 are deprived of air and exercise, and the se- 

 lection of their food. In the experience of" 

 some farmers, cattle thrive much better in the 

 fields, or open air, than when housed. 



On the other hand the advocates of this 

 system say — 



I. That it is a considerable saving of 

 land, that is, one acre of cut grass soiled be- 

 ing equal to three acres of the same field 

 pastured. The grasses grow much more rap- 

 idly inconsequenceof not beingtrampled upon. 



II. It is a great saving of food, for when, 

 say the compilers of the Complete (jirazier, 

 " animals are suffered to go upon the field, 

 many plants are necessarily trodden under 

 foot and bruised, or partly buried in the earth, 

 in which state they are greatly disrelished by 

 cattle, and are suffered to run to waste ; a cir- 

 cumstance which never could occur, if tha 



