DETERIORATION OF LAND BY IMPROVEMENT OF ANIMALS. 
125 
improved horses, cattle, sheep, swine, and poul¬ 
try were generally reared throughout the coun¬ 
try, it would add several millions annually to 
the value of our agricultural products. 
-- 
DETERIORATION OF LAND BY IMPROVEMENT 
OF ANIMALS. 
The thought has sometimes found audible 
expression, even from respectable sources, that 
some people were so busily occupied by the 
improvement of their stock, as to neglect their 
land, and allow its absolute deterioration. We 
have had a pretty thorough acquaintance with 
breeders, both at home and abroad, and so 
far as our present observation is concerned, 
have never yet met with the instance, in which 
the improver of the animal was not also found 
to be the improver of the soil. We have a fur¬ 
ther knowledge through reliable publications, 
and oral testimony, of persons and countries 
not coming under our own observation, and we 
venture the assertion, that an instance in proof 
of the above, can scarcely be found within the 
entire range of savage and civilised society. 
Where the general farm stock has been intelli¬ 
gently bred and cared for, by the owner of both 
land and stock, the soil has invariably partici¬ 
pated with the stock, in its improvement. The 
very presence of the animals on the land, im¬ 
plies this, as the crops are consumed on the 
premises, and the manure returned to the fields, 
is more than a compensation for the crops 
which feed the animals. Look at the countries 
most distinguished for the improvement of farm 
stock—England, Scotland, and Holland, and 
where is so much improvement of soil visible on 
any other equal surface of the globe? 
We do not bring into this question, the par¬ 
tial improvement of some particular quadruped, 
or one of its families, as of the Arab racer, the 
Italian grey hound, nor the Dalmatian coach 
dog. Nor would we admit as illustrating this 
question, some sporting genius, who had given 
a very particular attention to an improved lot 
of fighting cocks, fancy pigeons, fox hounds, or 
trotting and racing horses; for the very consti¬ 
tution of mind which leads to the indulgence of 
this partial or morbid taste, disqualifies for the 
pursuit of the higher and more comprehensive 
talent, which is embodied in the nobler im¬ 
provement of the varied utilitarian qualities of 
farm stock. 
We hope the observation which has led to 
these remarks may not be repeated by intelli¬ 
gent writers, as it affords an excuse for some 
very good del vers, who are wonderfully pains¬ 
taking and successful, in raising a fine quantity 
of forage, roots, and grain, to feed to the most 
worthless lot of brutes that were ever suffered 
to infest Christendom. 
CHEMISTRY OF MILK.—No. 1. 
The qualities of milk depend upon several 
circumstances, namely, the species of animal 
from which it is obtained, the kind of food from 
which it is formed, the period during which the 
animal has been in milk, and the season of the 
year in which it is given. The quantity of milk 
depends, also, upon the season of the year, the 
period the animal has been in milk, and the 
character of the food with which the animal 
has been supplied. To these several conditions, 
which affect the quality and quantity of milk, I 
may also add rest, exercise, and disease, as 
holding an important place in the list of causes, 
and which are important in modifying the char¬ 
acter of this secretion. 
Some of the causes which affect the milk of 
animals, it will be perceived, may be substan¬ 
tially controlled, or may be so far controlled, 
as to exert an important influence upon it, for 
good or bad; and hence, should be well con¬ 
sidered, and well understood, by those who pur¬ 
sue this kind of husbandry. That food modifies 
the character of milk, is proved by its taste. 
Onions, leeks, and turnips, together with many 
other substances, impart their peculiar taste to 
it, and it is highly probable that there is in the 
milk, something more than the peculiar aroma 
of the vegetables I have named, though I be¬ 
lieve the substantial change may be much less 
than that whidh results from the use of certain 
kinds of food. It is my object to point out some 
of these changes in this important nutriment, in 
a series of articles which I propose to commu¬ 
nicate. It is a subject which has received but 
little attention in this country, and so far as I 
know, no direct experiments have been institut¬ 
ed to determine the influence of food and cir¬ 
cumstances upon its quality and quantity. 
Another point which I have omitted, is the 
question in regard to the value of the different 
breeds of cattle for milk, and especially, their 
more specific value for the production of cheese 
or butter. It is true that an aproximate value, 
or an estimated value, is laid upon the several 
breeds, for the production of milk, and occa¬ 
sionally, for the production of butter. There is, 
no doubt, decided differences in the breeds for 
milk, which run through their generations, 
and is characteristic of them; still, I doubt 
very much whether their value has been, as 
yet, really expressed. 
