THE SOUTHERN PLANTER. 



211 



very young, will make them ever afier manage- 

 able. He says, and we subscribe to the doc- 

 trine: "Remove fear and give confidence, to 

 make gentle horses and cattle." 



TO TRAIN A HORSE TO STAND FIRE-ARMS. 



First flash the gun before the horse; then rub 

 him in the face the way of the hair, and let him 

 smell the powder ; and repeat it until he becomes 

 gentle. If very bad, put him in a strong stall 

 or pen, and fire before him and all around him, 

 until he is free from fear. 



So with an umbrella. Go to him with it 

 shut; then rub him in the face with the um- 

 brella, still at a little distance. Do this four or 

 five times. Then get on him, raise it, and hold 

 it as high as possible; ride him about until he 

 is used to it — but not in wind or rain. Repeat 

 this the next day, and by these means he will 

 soon be safe. 



TO BREAK A HORSE OR OX FROM THE HABIT 

 OF LYING DOWN IN THE GEARS. 



Tie him down with a rope, so that he cannot 

 get up for ten hours. Then, when he gets up, 

 work him for one hour. Give him water from 

 your hand, and feed him, as this tends to make 

 him like you — removing fear and restoring con- 

 fidence. 



If your horse has been "baulked," as it is 

 termed, and wiil not pull, place him in a good 

 team, and when on smooth ground, stop the team, 

 and, at the word, touch him up several times. 

 In a short time he will pull kindly. If the horse 

 has been whipped, be kind, and be sure not to 

 touch him behind, but on the face and legs. 



Mississippi Valley Farmer. 



ALMANAC OF THE AMERICAN AGRICUL- 

 TURIST. 



We have received from the Editor, Mr. A. B. 

 Allen, a copy of the American Agricultural Al- 

 manac for 1845. It is offered for 6£ cents sin- 

 gle — $4 per hundred — $25 per thousand. In 

 addition to the usual statistics, which are very 

 full and complete, it contains a great variety of 

 agricultural information making it emphatically 

 the almanac for the farmer. 



From the Farmers' Cabinet. 



FOOD FOR CATTLE. 



At this time, when the correct principles of 

 farming and feeding, as ascertained by chemical 

 analj 7 sis, are a subject of general inquiry, 1 have 

 thought the following article on u Food for Cat- 

 tle," would be interesting to the readers of the 

 Cabinet. It appears to me that a far greater 

 value has been attached to some esculents con- 

 taining a very large portion of water, such as 



turnips, beets, carrots, potatoes, &c, than they 

 deserve; whilst others, in which the proportions 

 of organic matter are very great, such as peas, 

 beans, oats, bailey, wheat-bran, &c , have been 

 too much neglected. It is quite contrary to the 

 received opinion, that 100 lbs. of the skin of 

 wheat, — bran — is as valuable for cattle food, as 

 100 lbs. of almost any article that can be given 

 to them. But this may account for the obser- 

 vation that we have often heard made, ihat 

 "millers' horses and hogs are alwavs fai," as 

 they are generally fed liberally on wheat offal. 



J. L. 



Milverton, First month 12M, 1844. 



Extract from Dr. Playfair's Lecture, delivered 

 to the membeis of the Royal Agricultuial So- 

 ciety, in December last : 



The food of cattle is of two kinds, azotized 

 and unazotized, with or without nitrogen. The 

 following table gives the analysis of various 

 kinds of food of cattle in their fresh state: 



100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 



Peas, 



Beans, 



Lentils, 



Oats, 



Oat-meal, 



Barley-meal, 



Hay, 



Wheat-straw, 



Turnips, 



Swedes, 



Mangold-wurtzel, 



White carrot, 



Potatoes, 



Red beet, 



Linseed-cake, 



Bran, 



Water. Org. Matters. Ashes. 



16 H0h 3| 



14 82* 3* 

 16 81 3 

 18 79 3 



9 89 2 



15 £ 8-2 h 2 



16 76 £ 7| 

 18 70 3 

 89 10 1 

 85 14 1 

 89 10 i 

 87 12 1 

 72 27 1 

 89 10 1 



17 75£ 7i 

 14i 80i 5 



A glance at this table would enable a person 

 to estimate ihe value of the articles as diet. — 

 Thus every 100 tons of turnips contained 90 

 tons of water. But the value of inorganic mat- 

 ters which these foods contained, differed. Thus 

 Mr. Rham states, ihat 100 pounds of hay were 

 equal to 339 lbs. of u angold-wunzel. It w ould 

 be seen that that quantity of hay containpd 76 

 lbs. of organic matter, whilst the mangold-wurt- 

 zel contained only 34 lbs. 



One result on feeding animals on foods con- 

 taining much water is, that the water abstracts 

 from the animal a large quaniity of heat, for 

 the purpose of bringing it up to the temperaiure 

 of the body, and in this way a loss of material 

 took place. The mode proposed by Sir Hum- 

 phrey Davy, of ascertaining ihe nutritive pro- 

 perties of plants, by mechanically separaiing 

 the gluten, is unsusceptible of accuracy. The 

 more accurate way is, io ascertain the quantity 

 of nitrogen, which being multiplied by 6.2, will 

 srive the quantity of albumen contained in any 

 given specimen of food. 



The follow insr table shows the equivalent va- 

 lue of several kinds of food, with reference to 



