AMERICAN AGRICULTURIST 
22.9 
his hut, is roused by sheer hunger, and starts 
off on a hunting excursion. 
Real energy is persevering, steady, disci¬ 
plined. It never either loses sight of the 
end to be accomplished, nor intermits its ex¬ 
ertions while there is a possibility of suc¬ 
cess. Napoleon, in the plain of Champagne, 
sometimes fighting two battles in one day, 
first defeating the Russians, and then turning 
on the Austrians, is an illustration of this 
energy. The Duke of Brunswick, dvvadling 
away precious time when he invaded France 
at the outbreak of the first revolution, is an 
example to the contrary. Activity beats 
about a cover like an untrained dog, never 
lighting on the covey. Energy goes straight 
to the bird .—Cotton Planter. 
CUT FOOD-FEEDING COB MEAL, TURNIPS, &C. 
At the stated meeting, (May 2nd,) of the 
Philadelphia Society for Promoting Agri¬ 
culture, some discussion arose upon feeding. 
The following extracts.we make from a re¬ 
port in the Philadelphia Florist: 
Mr. C. W. Harrison # # The object in 
view ought to be well considered beforehand, 
whether it was to fatten, to improve the se¬ 
cretion of milk, or to keep our animals in a 
condition to produce the most perfect prog¬ 
eny, and the kind of food adapted according¬ 
ly. Not only was the kind but the state of 
the food important. Persons differed as to 
size of food, many preferred feeding cut hay, 
others recommended hay uncut, he inclined 
to the latter opinion. Uncut hay was longer 
retained by the animal, and its nutritious 
portions more fully extracted; he knew this 
was opposed to the general practice. When 
hay was fed with ground food it of course 
must be cut, or it would be wasted. 
Mr. A. W. Spangler stated that all good 
practice, especially in England, was opposed 
to the views just expressed. The great 
complaint among stable-keepers and omni¬ 
bus men was, that they could not obtain ma¬ 
chines to cut short enough. The finer it was 
cut, the better, and less was trampled under 
foot. 
Mr. Isaac Pearson had not used much cut 
hay, he fed with wheat chaff mixed with cut 
rutabaga turnips, and was well satisfied with 
the result. 
Mr. Owen Sheridan carefully saved all his 
wheat chaff, and used it mixed with ground 
corn and cob. New horses sometimes re¬ 
fused it at first, but they soon became accus¬ 
tomed to it, and thrived on it. 
Mr. John S. Haines had used ground cob 
and corn for twelve years. His mill ground 
the cob finer than the grain. He moistened 
his mixture before feeding with it. 
Dr. Elwyn approved of cob food for both 
horses and cattle. The cob and grain ground 
up together. The plump condition of cattle 
thus treated attested their perfect health. 
Dr. C. R. King objected to the opinion 
that cut hay was less perfectly digested be¬ 
cause of its not being retained by the animal 
sufficiently long ; with ruminating animals, 
this of course was impossible, and even with 
horses he thought the statement inadmissi¬ 
ble. It was true economy to moisten cut 
food. 
The Chair used Indian corn and cob ground 
together, soaking before grinding. His 
practice was to feed horned cattle with a 
large proportion of roots. He sowed down, 
all his cultivated ground as soon as possible 
after the removal of the summer crop, with 
turnips, the flat topped variety, which pro¬ 
duces but little leaf. He gathered the tur¬ 
nips, leaves and all, threw the loads in rows 
on the barn floor and covered them with corn 
fodder, which in ordinary seasons keeps out 
the frost without earth covering ; he begins 
to use from one end of a row, closing up 
carefully. In course of time the small 
amount of tops may become a little slimy, 
but not to an extent sufficient to cause them 
to be refused by cattle. The advantage of a 
mixture of roots with the fodder had always 
been evident in the fine condition of the 
stock in the spring. 
Mr. S. C. Willits had always found that 
turnips stored with the tops on, would heat 
and putrify. He did not regard turnips as a 
desirable food for stock, but rutabagas were 
much better than white turnips. The bulk 
of food was enormous; much of it was 
water. 
Dr. King stated that the turnip contained 
principles which were not to be found in 
corn fodder and dry food. It was sometimes 
an advantage to enlarge the bulk of food, 
even if the increase in bulk were not di¬ 
gested. 
Mr. Isaac Newton agreed with the last 
statement, the cob was not so nutritious as 
the corn, yet it was true economy to grind 
them and feed them together, the grain.alone 
was too heating. The ground cob* kept 
down fever. 
MILLET CULTURE. 
In 1851 I had a dairy of forty five cows, 
and having been obliged the year before to 
buy most of my fodder for a dairy of about 
the same number, I cast about to see if 1 
could not find something that I could raise in 
the place of hay that I could keep my cows 
on, and keep them in good condition, and at 
the same time get a good supply of milk from 
them for market (as milk dairying was my 
business). I sowed corn and found it an ex¬ 
cellent substitute; but to keep so many 
cows on it required too much labor, and 
after mid-winter it became too dry and harsh, 
and did not give much milk. In ’51,1 sowed 
four acres of millet (four quarts per acre) 
the 16th of June, and had as much fodder as 
from any eight acres of grass that year—and 
it was a good year for hay. I have raised 
from four to eight acres every year since, 
and have invariably had good crops of not 
only fodder or hay, or straw equal to as many 
tuns of the best timothy hay, but from 
twenty to thirty bushels of seed to the acre, 
equal to as many bushels of corn to feed to 
any kind of domestic animals. I feed most 
of my seed, after having it ground, to milk 
cows, preferring it to Indian meal, as mak¬ 
ing more milk and of as rich quality. The 
last season I had six acres of millet which 
has been worth more than $50 per acre, or 
$300 for the six acres. I have fed thirty- 
five cows on the straw since the 25th of Jan¬ 
uary, and have enough left to last until the 
1st of May, and got 120 bushejs of seed from 
the lot. The ripest of the seed, some sixty 
bushels, I have sold for seed, and the balance 
I am now feeding to my horses, and find 
they do as well on the meal put on cut hay 
and straw as they did when I fed an equal 
quantity of corn and oat-meal. 
Now for the manner of raising it : I have 
raised it on green sward, turned over at my 
convenience any time in the fall or in the 
spring up to the time of sowing ; I then har¬ 
row until mellow, then put on from twelve 
to eighteen quarts of seed per acre, and as 
much fine manure as I can spare, from five 
to fifteen good wagon loads per acre, and 
sow about the middle of June, and I am sure 
to have double the amount of hay that the 
same land in similar condition would pro¬ 
duce in meadow. It will stand the drouth 
better than any other crop I ever raised; 
in fact, it wants hot, dry weather for it to 
grow in; if it is moist enough for it to come 
up, there is but little danger, as the last two 
years have proved. After the seed is sown 
and well dragged or cultivated, the ground 
should be well rolled, as we get a good deal 
of dry weather about that time, and if not 
rolled it may be too dry for the seed to grow; 
but after it is once up, I think there is but 
little danger of the failure of a crop. The 
time of cutting that I have practiced is, as 
soon as I get through with my oats—say the 
last of August, or when about half of the 
heads have seed matured enough to grow. 
The stalk will be green and full of juice. I 
cradle it, let it lay one or two days to wilt, 
and stack it up as I do oats, put on a cap, 
and let it cure in the stack ; it will then be as 
bright as the best toppings of corn, and any 
animal will eat it as readily as any other 
forage.—T. B. Shepard, in Genesee Farmer. 
jflrtkulfral Jtptltitfitf. 
BROOKLYN HORTICULTURAL SOCIETY. 
JUNE EXHIBITION. 
The monthly exhibition of this active as¬ 
sociation was held, as announced, on Friday, 
the I5th inst. The display exceeded our 
expectations. We made our observations 
before the judges had examined the various 
articles, and of course could not get the 
names of the exhibitors. The premium list 
below will indicate the principal exhibitors. 
Of Roses, none could have asked for more 
of them, or for greater variety, or better ar¬ 
rangement. Of Fuchsias, we do not call to 
mind any better display that we have wit¬ 
nessed in this country. Several of these 
were shown by Mr. John B. King. There 
were quite a number of beautiful Gloxinias 
and Calceolarias, and also of Ixorias, includ¬ 
ing a large specimen of Ixoria cocinia. We 
noticed an excellent Erica Bothwelliana 
very large specimens of Begonia argyrostig- 
ma, Eugenia Jambos, Stephenatos floribun- 
da, &c. 
A large Cissus discolor, in excellent train¬ 
ing, attracted a good deal of attention. The 
thorny Euphorbia splendens, with lingering 
specimens of its beautiful flowers, threw all 
we have said of Osage Orange for hedges 
into the shade, until we called to mind that 
our impenetrable flower-crowned fence 
would require the shelter of a heated, longi¬ 
tudinal crystal palace to protect it during 
winter. Were this a hardy plant, nothing 
could exceed it for hedging purposes, for a 
row of plants three feet distant from each 
other would defy the passage of man or 
beast. 
There were not as many strawberries as 
we expected, but the half-dozen or so plates 
exhibited were magnificent. We measured 
a number of the berries, and found some of 
them four inches in the largest circumfer¬ 
ence, while the average size was not less 
than three inches. They were not named, 
but we believe the best specimens were the 
Iowa Mammoth and Scheeke’s Staminate. 
Mr. John B. King, and E. Decker, (garden¬ 
er to Mr. J. Q. Jones, of Staten Island,) were 
the only exhibitors whose names we learned. 
Win. Chorlton (gardener to Mr. J. C. 
Greene, of Staten Island,) had a very excel¬ 
lent show of hot-house grapes, consisting of 
eight varieties—Cannon Hall Muscat, Mus¬ 
cat Alexandria, Black Hamburg, Grizzly 
Frontignan, White Tokay, White Frontig- 
nan, Chasselas Fontainbleau.and Rose Chas- 
