Sept, 1. 1893.] Sit^pplement to the " Tropical Agricultunst" 
215 
crude form of breeding whereby foals of the very 
poorest quality were got. 
Now if there is sufficient encouragement for 
carrying on this method of breeding in so un- 
favourable a spot, surely it should both pay and 
prove in every way a success to breed horses in 
suitable localities and under favourable circum- 
stances. 
One may venture to say that it would pay any 
moderate capitalist to go in for horse-breeding in 
the Island, without the least_ aid from Govern- 
ment. 
Even if the idea of adopting horse-breeding as an 
inependent industry be put out of consideration 
in a country with such a grateful soil and climate, 
where very few would care to venture in any new 
enterprize unlo-s driven to it under severe pres- 
sure, still the subject is surely deserving the seri- 
ous attention of coconut planters, both small and 
great ; 1 mean those who possess from a few acres 
to thousands. Even in the smallest garden one 
or more mares could be profitably kept. Service- 
able Indians need not cost more than from 
ElOO to R150, and they should not require 
much for their keep, for they need not get their 
paddy and gram so long as they are left to graze 
in the estate, and the most they would require in 
the way of additional expenses would be some 
.straw and a shelter, except when in foal a little 
feeding for a few weeks. The animals may, more- 
over, be put to some use in a coconut estate, which 
would amply pay the little extra care and feed. 
As a matter of course the item on which some- 
thing will have to be spent is on the keep of a 
stallion ; this is the most important point in the 
success of the whole industry, though some may 
think that the method followed at Massalwela 
aforementioned would be ample. 
The cost of a serviceable stallion would range 
from two hundred and fifty rupees to thousands ; 
and the more the outlay on a stallion the better 
the quality of the progeny, and hence the profits. 
It has been estimated by Indian authorities after 
the experience of many years, that in this 
country a stallion could profitably serve fifty 
mares in a year, though I believe they make 
more use of a stallion in England. So a single 
stallion, if obtained, would be ample for a whole 
district, and a small charge from those who keep 
the mares would amply repay its cost and keep. 
There is no reason why some system like the 
above should not prove successful, and perhaps 
lead to altogether a new industry and a new 
source of profit which may eventually be shared 
by the native cultivators themselves. 
W. A. D. S. 
THE CLOYE TEEE. 
' The English name clove is suid to be derived 
from the Spanish Clavo, and the French Clon — 
the names of the spice in these languages — from 
the resemblance wliich the dried buds bear to 
nails. 
A peculiarity of the clove-tree is that every 
part is aromatic, but the greatest strength is 
found in the ))ud, which is the "clove" of com- 
merce. Tlie fiuest quality of cloves are dark 
brown in color with full, perfect heads, free 
from moisture. 
In the cultivation of the clove, the first thing to 
be done is the starting of the shoot. The seeds 
are planted in long trenches and kept well 
watered until after sprouting. In the course 
of forty days the shoot appears above ground. 
They are carefully watered and looked after for 
the space of two years, when they should be about 
three feet high. They are then transplanted, 
being set about thirty feet apart, and are kept 
watered till they become well rooted. From this 
time the young trees require only ordinary care, 
though the best results are obtained when the 
ground about the trees is well worked over and 
kept free from weeds. 
The growth of the tree is very slow, and five 
or six years are required for it to come into bear- 
ing, at which time it is about the size of an ordinary 
pear-tree, and is usually very shapely. It is a 
pretty sight to see a young plantation just coming 
into bearing. The leaves, of various shades of 
green tinged with red, serve to set off the clusters 
of dull red clove buds. 
As soon as the buds are fully formed and assume 
this reddish color the harvesting commences, and 
is prosecuted for fully six months at intervals, 
since the buds do not form simultaneously, but 
at odd times throughout the said period. The 
limbs of the trees being verj' brittle, a peculiar 
four-sided ladder is brought into requisition, and 
the harvesting proceeds apace. 
As fast as collected, the buds are spread out in 
the sun, until they assume a brownish color, when 
they are put in the storehouse and are ready for 
market. 
A ten-year-old plantation should produce an 
average of 20 lbs. of cloves to a tree. Trees of 
20 years frequently produce upwards of 100 lbs. 
each. 
Zanzibar, as is well known, is noted for being 
the principal source of the world's supply of 
cloves. The industry received a serious check 
there in 1872, when a great hurricane swept over 
the Island. It is said that at least nine-tenths of 
the trees were destroyed at that time, so the 
larger part of those now standing are of new 
growth. It is reported from there that the present 
season, commencing with July 1889, is very 
favourable, and that the crop will exceed that of 
any previous seasons. It is expected in all 
probability to amount to 13,000,000 lbs., averag- 
ing a local value of 10 cents per lb. Besides the 
clove buds, the stems are also gathered, and form 
an article of commerce, commanding about 
one-fifth of the value of cloves, and having about 
the same percentage of strength. To this circum- 
stance is traceable the fact that ground cloves can 
frequently be purchased in the market at a lower 
price than whole cloves. 
^ 
GENEEAL ITEMS. 
A new patent, called the Disc churn, has been 
awarded the Silver medal at the late Eoyal Agri- 
cultural Society's Show. It is described as a 
simple contrivance which is likely to revolutionize 
butter-making. The principles which are em- 
ployed to produce butter from cream eeem to 
set at naught tlie rules which have hitherto 
liocu ol».>erv('d in modern dairying. Temperature 
is disregarded, and the speed of the churniug 
