vol.. xvii. so. s 



AND GARDENER'S JOURNAL. 



61 



autumn. Bui two kinds of oaks are ot much con- 

 setuence as timber trees in our latitude, the wlute 

 and tlio black, qnercus alba und quercus hnctona 

 and tliese may be grown in almost any soil though 

 they prefer a rich clay loam, with a clay subsoil 



Beech Tree, f«ff.<..-Seeds toj be sown „. the 

 fall; the only danger is to be apprehended fn,rn 

 mice, as they sprout and grow with ranch certainty 

 The beech is good for fuel; and is highly pr.zea 

 where weight and solidity are required, particularly 

 the wood of young and thrifty trees 



Chestnut, 0,stanea.-Seed to be sown early 

 in the sprin.r, in a rich, sandy loam ; and it is in 

 such a soil tliat this valuable tree attains its great- 

 est perfection. It may, however be gi-own in any 

 soil where the roots can spread treely and are not 

 subjected to stagnant moisture. Lands covered 

 with chestnut timber, are very valuable, as they 

 can be cat everv twenty-five years for posts, rails, 

 &c. and require no replanting, or care to secure a 

 continued growth, except protection from cattle tor 

 a few of the first years of their growth. 



Plane Tree, PManns. Sycamore or Button 

 Wood —Seeds to be sown as soon as ripe in a moist 

 shady situation ; and the tree prefers moist loam 

 free "from stagnant water. It is a tree of large 

 growth, makes a fine ornamental tree, and is good 



for fuel. 



Elm, !7/»««».— 'Seeds to be sown as soon a. 

 ripe on a bed of fresh loamy earth, to be shaded 

 from the midday sun until the plants appear to be 

 well rooted. There are a number of varieties ot 

 elms -rowing in our forests, but the two most de- 

 ser^'in-of notice are the white elm, and tlie red 

 elm The red elm is tlie most valuable for timber 

 of any of our varieties, but the white elm exceeds 

 it in beauty and rapidity of growth. _ Michaux has 

 pronounced the elm the most magnifacent vegetable 

 of tlie temperate zone ; and the size they attain in 

 our forests is astonishing. 



CrPRESs, Cupressii3.-Seei to be sown in spring, 

 in a warm situation, or in pots in light dry earth, 

 to be kept in the cones till the period of sowing 

 The wood of the cypress is very durable. Prof 

 Martin says 'the doors of St. Peters church, at 

 Rome, were made of this wood, and lasted eleven 

 hundred years? Worms rarely attack it. The 

 common American cypress attains tlie largest size 

 in low, damp soil, though it will grow in those that 

 are loose and sandy loam. In the swamps on he 

 Mississippi below latitude 31 deg. it grows to the 

 height of 120 feet, and is sometimes 40 feet m cir- 

 cumference near the ground. 



Pine trees, are ^enerallv transplanted, or are al- 

 lowed to spring up spontaneously ; but where seeds 

 are used they should be sown immediately after 

 bein.^ fathered as their vegetative power cannot be 

 preserved for any considerable length o! time after 

 Teinc^ taken from the cones. The seeds must be 

 planred in fine light earth, and covered very lightly 

 The spruce, balsam fir, stone pme, and indeed 

 ail the resinous trees, or coniferous ones, require a 

 similar treatment to succeed in the vegetation. 



We have thus noticed a few only of the many 

 ,,ees that might be beneficially planted for the for- 

 mation of woodlands; and the cultivation ot some 

 Z all of them should be entered upon by the most 

 of our farmers witliout delay, the selection being 

 Ide with reference to the wants of the individual, 

 whether for fuel, fencing, or timber, or all com- 

 bined Our roads, our avenues, the borders of our 

 fieWs,' should be planted with trees ; every opening 

 to oi existing woodlands should be filled up with 



one or more of the trees best adapted to the soil 

 and the location ; young trees where they spring 

 up sliould be carefully preserved ; and every rea- 

 sonable exertion made to increase the quantity ot 

 our woodlands, and add to their value. Where 

 beauty and utility are so closely combined as in 

 the planting of trees, the former shortld engage in 

 their propagation with alacrity ; remembering that 

 besides adding to the beauty of his farm, every tree 

 he plants, and every acre of woodland he cultivates, 

 is money at compound interest, a permanent income, 

 the benefit of which will be realized by his chil- 

 dren as well as by himself. 



From the Village Record. 



MARKS OF GOOD CATTLE. 

 Mr Ssyder— As there is a disposition manifest- 

 ed by many persons to improve their stock of cat- 

 tle I have thought that a few observations upon the 

 subject might be acceptable to some of your read- 

 ders Iirindiana, the two principal objects in 

 breeding cattle appear to be beef and milk. And 

 as certain forms are found to possess particular 

 qualities, I shall proceed to describe what are the 

 proper forms, and what the desirable qualities gen- 

 erally connected with these forms ; and m doing 

 this, I shall avail myself of the experience and ob- 

 servations of others. 



The head ought to be small and the muzzle fine, 

 the countenance calm, the horns fine ; the neck 

 lio-ht, particularly where it joins the head ; the 

 br°east wide, and projecting well before the legs ; 

 the shoulders moderately broad at top, and the 

 points well in, so as to leave no hollows behind 

 them when the animal is moderately fat ; the girth 

 behind the shoulders should be deep, so that if Uie 

 carcass was cut across here, it would be an oval, 

 blunt at both ends; the back straight, wide and 

 flat ; the ribs broad, and the space between them 

 and the hips small, the flank full and heavy ; the 

 belly well kept in and not sinldng much in the mid- 

 dle the ribs o-lobular, wide across, and on a level 

 with the back; the twist should be wide and the 

 seam in the middle of it well filled; the thigh 

 should be straight, tapering well down to the hock ; 

 the leo-s straight, short-jointed, clean, fine bowed, 

 and standing wide apart; the tail broad towards 

 tlie top, tapering down, and the smaller towards the 

 bottom the better ; the body long, and jointed we 1 

 to the quarters before and behind ; not barrel- 

 shaped, for this does not allow sugicient depth 

 but a section of the body should be an oval blunt 

 at both ends. Where the body is barrel-shaped 

 there will be a deficiency both before and behind 

 where it joins the quarters. • , j 



I shall now proceed to state the particular ad- 

 vantacres of the above described form. The reason 

 why the head should be small and the muzzle fine, 

 is that it facilitates birth ; and as the head is com- 

 posed mostly of bore, it shows fineness of bone, the 

 advantages of which are that the animal possessing 

 tliem will fatten upon half the food that coarse, 

 big-boned, long jointed ones will require. Calm- 

 ness of countenance, also, indicates a disposition to 



o-et fat the restless and vicious never fatten 



kindly The licrhtness of the neck is advantageous 

 to tlie butcher, who will get less coarse meat in 

 such The wideness of the breast and deep girth 

 give'areater room for the lungs. A straight back 

 shows strength, a weak animal being generally 

 sway of hump-backed. Poor keeping will produce 

 those deficiencies in a calf that was at first well 

 formed. The straight back also denotes an apti- 



tude to fatten kindly. Much depends upon the 

 room the lungs have ; no animal can be good whose 

 lungs occupy a small space ; and the lungs 

 occupy all the space within the ribs, so it is 

 of great importance that the space inside of tliem 

 should be large— for this reason the ribs should be 

 spread wide, and extend well back towards the 

 hips. The full heavy flunk in tlie cow is a most 

 certain indication of a good milker, and the bull 

 thus formed generally produces cows that milk 

 well. The belly being nearly straight shows 

 strength in the flates. Globular ribs hold much 

 flesh,°and it is much easier put on such than upon 

 those that are sharp. Wide ribs give a broader 

 loin and more capacity to the pelvis. From the 

 hips to the rump long and straight with the back, 

 the hind quarter that is thus formed will weigh 

 very heavy, the wideness of the twist, and the fill- 

 ino- up of the seam, gives the greater weight to the 

 uplier part of the thigh. Straight legs are strong- 

 er than crooked ones. Clean legs and small tail 

 show fine bones. Shorts joints in the legs is also 

 an excellent mark of an animal fattening easily, 

 for every animal requires food to fatten it in pro- 

 portion to the lengtli of the leg. A short-legged 

 animal with a large body will fatten upon less food 

 than a loncr-lego-ed one with a small body. When 

 the brisket and twist are large, the legs will be 

 wide apart, and it is important that both these be 



f have said above that the head should be small ; 

 but T d,d not mean that a bull's head should look 

 liJie any tiring but a bull's head, for if it looks like 

 a steer's or cow's, he will be uncertain in propa- 

 o-atin<r his species. If the neck should be dispro- 

 ^ortio^nately long and slender, it denotes a weakly 

 constitution. The body cannot well be too long 

 whilst the legs keep wide apart,, as a long body 

 throws much weight in the carcass ; but in very 

 lono- bodies there is a tendency in the legs to get 

 too" close together, leaving the breast thin and 

 reducing the twist. Tlus I consider a serious mis- 

 fortune. 



In breeding it is of importance that where there 

 is a deficiency in one, tlie other should be particu- 

 larly good in that part, and tlie best should always 

 be selected for breeders ; rejecting every thing 

 that is common. By always selecting the best and 

 breeding from them alone, any stock may be very 

 much improved, so that in a few generations they 

 will hardly look as if they had sprung from such a 



^ °I have frequently heard it asked what makes suck 

 cattle as I have described worth more than others 

 equally large. There are many reasons ; but I 

 will confine myself to three. And first they come 

 earlier to maturitv, thus saving in those thrt are 

 intended for beef two or three years' keeping. They 

 carry more fat and flesh upon the most valuable 

 parts It is known to persons who are in the habit 

 of buying beef of a butcher, that he makes a dif- 

 ference of four or five cents in a pound of meat ta- 

 ken from difl-erent parts of the same animal. Now 

 it must be plain to every one, that those animals 

 which caiTy their principal weight in those parte 

 that command the highest price, must be worth 

 the most, and of course he will give more for them. 

 They fatten upon half the food that others require ; 

 of course they are worth more to the man who fat- 

 tens them. Wm. T.chenor. 



Mrs Wirt, widow of the late Wm. Wh-t, is about 

 to publish a floral dictionary, with 58 engravings. 



