AGRICULTURAL QUERIES. lU 



shines is still better,) and wash their legs with cold water. This 

 is going for the whole. The universal manner in which coach- 

 horses are driven in Massachusetts is reprehensible. They are 

 started off at a pace much taster than they are expected to hold, 

 and continually galloped for short distances, when the pace at 

 which they are expected to perform their stage does not exceed 

 six or seven miles in the hour. I do not believe that occasional 

 galloping relieves the horses in slow coaches, where the hills do 

 not rencler it necessary. I believe they should always be driven 

 as nearly as possible at the same pace ; and it certainly has a much 

 more coachmanlike appearance. 



No horse is worth breeding now, that will not be able to trot 

 over a fair road his ten miles in the hour, with ease to himself: 

 and to do this he must have much and good blood. At some future 

 opportunity I will make a few remarks upon the question of foot- 

 lameness. I should be very happy if any one else would give the 

 result of his experience upon it, as there is a vast deal of such in- 

 formation afloat, which the public never gets the good of. I would 

 ask an} coach proprietor, most of whom have much experience of 

 this kind forced upon them, if he has observed more horses to be 

 lame in the near foot than the off one. It is my firm belief that 

 there are, and there is a plausible reason for such an opinion. 



1 would here remark upon the corrupt use of the word stud, — 

 A stud means in English a collection of horses. Stud-horse may 

 do well enough ; but when the language contains an old establish- 

 ed term, such as stallion, which perfectly expresses the idea of a 

 horse kept for the p\irpose of continuing his species, there is no 

 necessity for our manufacturing a new one. [JV. E. Farm. 



AGRICULTURAL QUERIES. 



[Continued from page 95.] 



1 1. Rye. How many acres on a farm of average size are usual- 

 ly sown with rye / 

 What soil is most favorable ? 



How is the land prepared and manured, and what quantity of ma- 

 nure to the acre ? 



By what crop preceded, or accompanied ? 



What are the comparative advantages of sowing winter and sprinjr 

 rye ? 



At what time is winter rye sown ? 



What quantity of seed, both of winter and spring rye, do you sow 

 upon an acre, and what is the average product of each ? 

 Is it important whether the seed be old or new ? 

 What observations have you made on Ergot, (or spurred rye,) and 

 on its connexion with certain kinds of rye, or with certain seasons '. 

 At what time is rye usually cut in reference to the stale of the grain ''. 

 Is less attention paid to the cultivation of rye at present than 

 formerlv .' 



