SOUTHERN CULTIVATOR. 
19 
of beans contain only 42 lbs. of fat-producing, and 26 lbs. 
of muscle-produeing — or about 7 to 4 1-3. 
In the following table we give an approximate estimate 
of the average amount of each of these two kinds of ele- 
ments in some of the more common kinds of vegetable 
food: 
Muscle-form- 
Pat-formin{ 
1 Relative 
Husk or 
100 lbs. 
ing elements. 
elements. 
propor- 
tion of 
each. 
woody- 
fibre. 
Barley 
63 lbs. 
1 to 4K 
15 lbs. 
Beans 
...26 “ 
42 
1 to 1% 
10 “ 
Beets 
... 2 “ 
12 
a 
1 to 6 
0) 
Buckwheat 
....8 “ 
54 
1 to %% 
25 “ 
Carrots 
... 
10 
1 to 6X 
3 “ 
Corn 
...12 “ 
77 
a 
1 to 63^ 
6 “ 
Oats 
...17 “ 
66 
a 
1 to 4 
20 “ 
Peas 
..24 “ 
52 
a 
1 to 2'K 
8 “ 
Potatoes 
. .. 2 “ 
19 
li 
1 to TA 
4 “ 
Turnips (field). . . 
... 1K“ 
9 
1 to 6 
2 “ 
Turnips, Swedish 
... 23^“ 
12 
i; 
1 to oA 
2 “ 
Wheat flour 
...11 “ 
79 
1 to 7 
Wheat bran 
...18 “ 
6 
1 to 3^ 
55 “ 
Cheese (whole mi 
ilk)28 “ 
27 
cc 
1 to 1 
Cheese (skim-milk). 45 “ 
6 
1 to H 
From this table we may learn something of the relative 
value of different kinds of food. The first column gives 
the amount of muscle-producing elements in 100 lbs.; the 
second, the fat or heat-pi-oducing elements; the third, the 
relative proportion of these two elements ; and the fourth, 
the husky matter, which aids digestion by stimulating to 
action the stomach and alimentary canal. We see, by 
the third column, that barley and oats are similar, there 
being about 4 times as much fattening materials as of 
muscle-forming. Beets, buckwhat, carrots, corn and tur- 
nips, are also similar and are all better adapted to fatten- 
ing than either barley or oats. 
In potatoes and fine flour, the fat elements are in still 
higher proportion. 
On the contrary, beans, peas, wheat bran, and cheese, 
are peculiarly adapted for producing muscles. We see, 
also, that skim- milk cheese contains, in a given weight, 
more muscle elements than any of the other substances. 
Whole milk cheese, from which the cream or batter has 
not been removed before making the cheese, contains 
large amounts of both elements. 
Let ussee v/hat lessons this table teaches in reference to 
the wants of laboring persons during the summer season. 
We will suppose that each kind of food here named con- 
tains enough fat-forming materials for the wants of the 
body, and estimate the cost per pound of the strength or 
muscle-giving elements : 
Muscle-producing Cost of Muscle 
Cost. elements. producing 
elements. 
Barley $1.50 per bu. 8.4 lbs. 18c. per lb. 
Beans 2.50 “ 16.6 “ 15 “ 
Corn 1.10 “ 6.7 ‘‘ 16K‘‘ 
Oats 68 “ 5.2 “ 13 “ 
Peas 2.00 14.3 14 “ 
Potatoes 1..50 “ 1.6 ‘‘ 94 “ (!) 
Turnips 50 “ 1.2 “ 41 “ 
Flour (fine) 12.00 per bbl. 22.0 “ 54 “ 
Flour (unbolted)l] .00 “ 24.8“ 44 “ 
At the prices given in our table, we can readily see 
▼Inch of the articles named furnish the cheapest elements 
of strength to the laboring man. They stand : 
l,Oats; 2, Peas; 3, Beans ; 4, Corn ; 5, Barley; 6, 
Turnips; 7, Wheat flour (unbolted); 8, Wheat flour (fine); 
and last. Potatoes. Potatoes are principally composed of 
starch and water, and while serving well for winter food, 
they are little adapted to nourish and strengthen the sum- 
mer laborer. 
We have been unable to obtain any reliable analyses of 
salt fish, to compare them with fresh beef, as we intended. 
There is no doubt, however, that dry salt fish, at 5 or 
6 cents per lb , is by far cheaper than undried beef at 10 
to 15 cents per lb. 
Beans are too much neglected as an article of both sum- 
mer and winter food. Boiled soft — not dried up and half 
charred by baking — with a little seasoning added, they 
are the best substitute for meat to be found among the 
vegetable articles of diet. Tney are frequently spoiled by 
cooking them with too much fat pork. They contain in 
themselves a large amount of oil. Boiled with a shank of 
beef bone they make a nutricious soup. One bushel of 
beans, costing $2.50, is probably worth more to a labor- 
ing man, than four bushels of potatoes, costing $6 or $8.’ 
Peas, barley and oat meal are each cheaper and more 
nutritious than flour. 
Cabbages, though containing much water, are very 
valuable as muscle-forming food. — American Agricultur- 
ist. 
HOLLOW HORN IN CATTLE. 
Editors Southern- Cultivator — In your April num- 
ber, I find an “inquiry” from “A Subscriber,” in relation, 
to “hollow horn” in cattle, to which 1 here attempt a re- 
ply. 
Hollow horn is decay of the pith of the horn, and may 
exist for considerable time before its effects are manifest. 
Consequently, the condition of an animal is not always to 
be regarded as evidence of its presence or absence. Some 
profess to be skeptical concerning its existence, but I have 
witnessed it in several instances. 
The cause, in my opinion, is mostly exposure to cold,, 
and especially cold rains. I dare say, however, that 
poverty, alias “hollov/ belly,” is not unfrequently the 
primary cause; as an animal is thus rendered destitute of 
that degree of heat so essentially necessary to counteract 
the influence of cold. 
7'he symptoms are dullness of the eyes, sometimes at- 
tended with dizziness ; want of appetite; disposition to 
lie down; shaking of the head; and, in the latter stage, 
coldness of the horn. 
To prevent it, comfortable houses or shelters protected 
from northern winds are highly necessary ; but where 
these are not available, tar, applied occasionally, during 
winter, around the root of the horn, will afford some pro- 
tection by preventing the influence of cold on this part, 
which is most susceptible. 
The remedy consists in perforating the horn {on the un- 
der side to prevent rain from entering it in future,') with a 
gimlet ofsize sufficient to admit into its bore the pipe of a 
small syringe or goose quill. Then inject into the horn a 
preparation made of good vinegar and camphorated 
spirits; or, vinegar, salt, and black pepper, finely pulver- 
ized; or, vinegar, salt, and number six (tincture of myrrh.) 
This should be done daily untd relief is obtained. I know 
no particular proportion for these ingrediants. The ob- 
ject is to cleanse the horn, dispel its humors and prevent 
further decay. As these injections, together with waters 
in the head, are discharged at the nostril, I would recom- 
mend steaming the head over a preparation made by boil- 
ing the green leaf of the pine tree. I have no doubt, too, 
but have not tried it, that a dose or two of salts, or any 
mild purgative, would be beneficial. To anoint the up- 
per part of the head between the horns with spirits of 
turpentine, and wrap the same with a cloth, is also of ad- 
vantage. But in any kind of treatment, and the latter 
especially, the animal should be kept out of rain, and com- 
fortably warm. Home.spun. 
g^°Two or three spoonfuls of tar or lard put into the 
mouths of cattle, hoven from eating clover, will relieve. 
