94 
CATTLE OF TEXAS, ETC. 
28 bush. 40 lbs. per acre. On Indian corn, 89 bush. 
5 lbs., 79 bush. 48 lbs., and 75 bush. 12 lbs. per 
acre. On barley, 63 bush. 27 lbs., and 63 bush. 
9 lbs., per acre. B. N. H. 
Rome , January 10 , 1846. 
The above is one of the most flourishing County 
Societies in the State, and is composed of a very ac¬ 
tive, intelligent, and enterprising set of men. We 
knew that Oneida was famous as a dairy county, 
but we were not aware that she was in the habit of 
turning out such heavy grain crops. It shows, 
however, that the Mohawk Flats and the fertile up¬ 
lands are still good for large crops, when judiciously 
called upon to yield them. The Society has our 
best wishes for its success, and we are much 
obliged to our correspondent for his details. 
CATTLE^OF TEXAS. 
The following letter of President Houston was 
addressed to a gentleman in this city, and kindly 
handed us for publication. It is the best description 
of Texas Cattle we have yet seen, and we trust its 
ublication may serve to call the attention of stock 
reeders to this interesting section of our country. 
Galveston, Texas, Dec. 1st, 1845. 
No present to me at this time could have been 
more acceptable than a fine Durham, as it is my inten¬ 
tion to carry out the object which first induced my 
location in this country—that of stockbreeding. 
The present condition of our country, in conse¬ 
quence of annexation to the United States, will 
leave men free to pursue the more pleasing and pro¬ 
fitable business of agriculture and herdsmen, than 
has been allowed for many years to our citizens, 
while under the various influences of excitement 
and uncertainty. Fortunately for us, we shall soon 
be at rest, when our natural facilities will be inquir¬ 
ed into, and our resources developed, by those who 
have capital and possess enterprise. 
Doubtless no country on earth possesses equal 
advantages to Texas as a stock-rearing community. 
Stock here requires no feeding either in summer or 
winter, and costs no trouble nor expense save mark¬ 
ing and branding. Salting is not necessary, as sa¬ 
lines or licks are in every part of the country; so 
that in fact, an ox weighing one thousand weight, 
or the most valuable cow, would not cost a farmer 
one cent in its rearing. 
Our prairies are clothed with the most nutritious 
grasses, sufficient for countless herds. Heretofore, 
the Durhams have not prospered in this country; but 
this, to my mind, is readily accounted for. They 
have generally come by water, and remained on the 
seaboard, where the insects are more numerous 
than in the interior ; and where, too, the climate is 
not so congenial to the constitution as the rolling 
country, not only of cattle, but likewise of horses. 
Some Durhams have been introduced from Missouri, 
and remained in the interior, about one hundred 
miles from the seaboard, and they have done well. 
There is no good reason why blooded cattle 
or blooded horses should not do well in Texas, if 
proper care be taken of them the first year. The 
change of climate, from a northern to a southern 
latitude, will have an influence upon all animals, as 
experience has shown; this fact being known, 
should not bp , in _ 
dergoing acclimation. My opinion is, that Novem¬ 
ber would be the most favorable month for the intro¬ 
duction of blooded stock, and that they should be 
fed on hay or corn-stalk fodder, with very little 
grain during the winter, and be kept sheltered. If 
this course were pursued, I am satisfied that there 
would not be more than one failure in twenty 
experiments. 
The present stock of cattle in Texas is generally a 
mixture of Mexican, and cattle from the United 
States. They each show a distinctness of charac¬ 
ter. The Mexican (or Spanish) cattle are not so 
heavy or compactly built, but are taller and more 
active; nor do they weigh as well in proportion to 
appearance when slaughtered as the American 
cattle. They are more active than our cattle, with 
remarkably long, slim, and sharp horns : they are 
not so good for milk as ours. A cross of the 
breeds I consider an improvement, and for oxen de¬ 
cidedly so, for it blends the power of the American 
with the sprightliness and activity of the Mexican 
cattle. There is a fact in the natural history of 
Texas, which has heretofore claimed but little no¬ 
tice, and which seems to me not unimportant. 
When the first colonists, under Mr. Stephen F. 
Austin, arrived in Texas, they found herds of wild 
cattle on the Brassos and its tributary streams. 
There was no tradition of their origin, nor has any¬ 
thing satisfactory on the subject yet been ascertain¬ 
ed. They have receded as the settlements advanced, 
and are now above the Falls of the Brassos, and 
principally upon Little River. They are of a 
brindle or reddish color, and are represented by 
those best acquainted with them as more wild, and, 
w T hen wounded, much more dangerous .than the 
buffalo. The males have occasionally attached 
themselves to herds of tame cattle, and become very 
gentle. Calves have been caught by our pioneer 
settlers, and reared. The cross is said to be an im¬ 
provement upon our common stock, imparting to 
their offspring an appearance, in color and propor¬ 
tion, of the wild cattle. The males I have been as¬ 
sured by hunters and other persons, are as large as 
the finest Durhams. I have seen work oxen, said 
to be half breeds, muoh larger than any others 
which have fallen under my observation in the 
United States or Texas. 
For years past I have endeavored to procure the 
full bloods; but in consequence of other duties I 
could not use the attention necessary to ensure 
success. I will now renew my exertions w T ith in¬ 
creased interest, and I hope it will be in my power 
to produce a cross of the Durhams with the original 
Texas cow. Should I be fortunate in my efforts, I 
shall be happy to apprise you of the result. 
Sam. Houston. 
Indian Cakes.— Boil some corn meal, as mush, 
for five or six hours; then mix it as a batter, and 
add some wheat flour to make the cakes hold to¬ 
gether and turn easily; and tw r o or three eggs, 
with salt to season; bake on the griddle till brown. 
Mush. —It is very common to make mush by 
boiling only a few minutes. This is all wrong. It 
should be boiled one or two hours, and if longer it 
wffll do no harm. It will be necessary to occasion¬ 
ally add some water to keep the mass thin and pre¬ 
vent V>»irr>’no- 
