DIOTIOWARY OF TEE3VIS TOED IN 
Agriculture unb its kinirreit Sciences. 
LIGHT.—Two opinions are maintained as to the nature 
of lig-ht. The first, which is the system of Newton, 
supposes light to be particles, luminous in themselves, 
thrown off from the sun with inconceivable rapidity, and 
thus diffused through all space. The second, which found 
able advocates in Franklin and Euler, and which may be 
perhaps considered the more general opinion of the phi¬ 
losophical world, refers the sensation of light to the vi¬ 
brations of a subtle fluid or ether pervading all space, set 
in motion by peculiar qualities of the luminous body, and 
producing on the nerves of the eye similar sensations to 
those effected by the waves of air on the ear. We think 
the latter theory explains moi-e facts connected with the 
optics than the former. According to the theory of vi¬ 
bration, the diflferent colors of light are not owing to 
different colored rays, but to the rapidity or slowness of 
the vibrations; the more brilliant the color, the more 
rapid the undulatory motion. But these theories are of 
little consequence to the agriculturist, compared with the 
effect which light exercises on the functions of vegeta¬ 
tion, which are most extensive and important. All the 
peculiar secretions of plants owe their formation almost 
entirely, if not exclusively, to the action of light; and 
this is effected by the decomposition of the carbonic acid 
and water, the separation of the waterj^ from the solid 
parts, the deposition of earthy matters and salts, and the 
extrication of nitrogen by the action of light on the leaves 
of plants. To light they owe their color and their fra-, 
grance, since if grown in darkness they seem to be des¬ 
titute of both, ‘‘ Timber, gum, sugar, acids, starch, oil, 
resins, odors, flavors, and all the numberless narcotic, 
acrid, aromatic, pungent, astringent and other principles 
derived from the vegetable kingdom, are equally influ¬ 
enced, as to quantity and quality, by the amount of 
light to which the plants producing them are exposed.” 
All plants cannot, however, endure the same quantity of 
light, some perishing where others flourish. The excel¬ 
lence of fruits and their maturity are mainly depending 
on this; hence the necessity of a free access of light to 
all plants; mere heat will not do; the decompositions and 
recompositions required cannot be effected without this 
powerful agent. The powerful attraction light exercises 
on plants, and their fondness, so to speak, for it, is most 
striking. A potatoe vegetating in a cellar throws off its 
shoots towards a window, however dim or distant it may 
be; the branches starting out from trees on the margin 
of a dense wood have all their growth on the side of the 
ti-ee next to the light or sun; and we have often seen on 
the boders of thick woods, millions of little flowers turn¬ 
ing their star-like eyes on their bending stems towards 
the cleared lands, apparently anxious to revel in the light 
and sun. The effect which light has in changing the 
qualities of plants is strikingly shown by the common 
potatoe, when it is partially uncovered by accident, or 
forced out of the ground in the process of growth. In¬ 
stead of the white color, and pleasant farinacious taste, it 
becomes a dark green, and of a nauseous bitter taste, in 
no respect, unless in form, resembling those not so ex¬ 
posed to light. Leaves always turn the same side of the 
leaf to the light, nor can this order be reversed without 
injury, or an attempt on the part of the leaf to correct it. 
Take for instance the upright stem of some creeping vine, 
Bittersweet or Honeysuckle for example, and bend the 
top downwards, so that the underside of the leaf shall be 
uppermost. In a few days the leaf will turn on its stem, 
twisting it one-half round, and regain its original posi¬ 
tion to the light. In view of the constant and powerful 
effect of light on other bodies, and when we remember 
that that, or the cause of it, must be material, we are in¬ 
duced to ask whether light itself, or the producing cause, 
may not be constantly undergoing solidifleation by com¬ 
bination with other matters, thus giving rise to those 
changes which seem inexplicable except on some such 
theory. 
LIME.—This is one of the most important of the earths, 
and seems to be indispensable in some of its forms, to the 
purposes of agriculture. Within a few years public at¬ 
tention, both in Europe and the United States, has been 
drawn to it, as a fertilizer, and although much difierence 
of opinion has existed as to the manner in which its in¬ 
fluence is exerted, it cannot be doubted that it is one of 
the most valuable of manures. It is applied to soils in 
various quantities, rarely less than 50 bushels per acre, 
and as an experiment 500 bushels to the acre have been 
used. So large a quantity cannot be of use, as the expe¬ 
riments of Thaer and Liebig demonstrate that in no crop 
can but a small part of that quantity of lime be used 
■while in some it may be positively injurious. The south¬ 
ern part of Pennsylvania, and in Delaware, Maryland, 
and part of Virginia, are the parts of this country where 
lime has been most extensively used, and with the most 
undoubted success. Very few experiments have been 
made with lime in the northern states, and in them the 
success, so far as we have been able to learn, has not been 
very marked or decisive. Perhaps too much of an effect, 
or one too immediate, has been expected from it, and 
hence the disrepute or indifference with which it is 
treated. At the north its most beneficial effects have been 
most fully shown when made into compost with other 
earths, vegetable matters, peat, yard manure, &c., than 
when used alone; although in making such composts it 
should never be placed in contact with the manures used. 
Lime varies very much in its quality, and this should al¬ 
ways be looked to, when the farmer purchases for appli¬ 
cation to the soil. Carbonate of magnesia is the most 
THE CULTIVATOR. 95 
common substance that deteriorates it, and this sometimes 
equals 40 or 50 per cent. There are some who contend 
that magnesia does no injury, but as it cannot produce 
the effect we desire from lime, its presence certainly can 
do no good; and it would be both better and cheaper for 
the farmer to use only that lime which is as near purity 
as can be obtained. In an analysis made by Mr. Frazer, 
of several of the Pennsylvanian limes, the pure carbo¬ 
nate ranged from 57 to 96 parts in 100; and the carbonate 
of magnesia from 0 to 42 in 100. Yet the lime ■which so 
abounded in magnesia was from a range of limestone 
passing through several of the best agricultural counties 
in the state, and where such lime is most extensively 
used in tillage, and most successfully. 
LINSEED.—This is the seed of the common flax, and 
is one of the most valuable of seeds cultivated for oil. 
There are three varieties of the plant cultivated, but they 
do not differ essentially in their habits or qualities from 
each other. The process of growing, pulling, rotting, 
and dressing is familiar to most farmers, though such is 
the value of the lint or flax and the seed, that we think 
its culture might be profitably extended. For common 
painting the linseed oil is the best that can be procured, 
and it forms the base of all varnishes into which oil en¬ 
ters as a part. After the oil is expressed from the seeds, 
the residue, called oil cake, is one of the most nutritive 
substances used, and is justly celebrated for fattening ani¬ 
mals. When cattle are to be fed on oil cake, they are 
usually put up at the end of the grass season. The cake, 
broken or ground fine in mills, is fed to them at the rate 
of about four quarts a day each, one half in the morning 
and the other at night. With the oil cake, is also fed cut 
hay or straw, cob meal, or inferior grain or other matters; 
and the result is they fatten very rapidly. A small quanti¬ 
ty of oil cake fed to horses during the winter, gives their 
coat a fine sleek appearance, as well as improves their 
condition. Oil cake is sometimes fed to milch cows, but 
while it increases the milk, it has the effect of giving it 
a somewhat unpleasant taste. 
LITTER.—When any animal, and particularly the 
horse, is stabled, a liberal quantity of straw should be 
spread over the floor on which he stands or lies, and this 
is called litter. The advantages of this course are that 
it is easier for the feet of the animal; it is cut up and 
trampled, so that the straw is more readily converted into 
manure, and it absorbs a considerable part of the liquid 
manure, which is not only the most valuable part, but 
most liable to escape and be lost. Warmth is essential 
to the comfort of animals, and litter contributes great¬ 
ly to this effect. The farmer who is careless of supply¬ 
ing his stables, and pig pens, and cattle yards, with litter, 
to the extent of his ability, is suffering a severe loss. 
LOSS OF CUD.—When food has been taken into the 
stomach of certain animals, as the ox or sheep, it is after a 
time returned from the stomach to the mouth, to be sub¬ 
jected to a second grinding, or mastication, and this pro¬ 
cess is termed chewing the cud. This operation is slowly 
and leisurely performed, and when enough has been 
ground or masticated to satisfy the cravings of hunger, or 
fill the comparatively small or true stomach of the animal, 
he seems to fall, if undisturbed, into a dream}' sort of plea¬ 
sure, well adapted to the functions of digestion and nu¬ 
trition. Sometimes the ox will ruminate as he works, 
but generally work suspends rumination. Rumination is 
easily interrupted; surprise, fright, or compelling an ani¬ 
mal lying down to rise, will do it, but unless there is some 
further difflculty, chewing the cud will be speedily re¬ 
commenced. What is called the loss of cud is rather the 
symptom of disease, than a disease itself. Debility, con¬ 
sequent on poor keeping, is a frequent cause. It gene¬ 
rally accompanies complaints attended with fever, and 
the treatment should be rather directed to the removal of 
the fever, or determined cause, than to, simple restoration 
of rumination. When inflammation -exists, a dose of 
physic, with a slight portion of some aromatic medicine, 
will frequently effect a cure; but if there is no'fever, and 
there are indications of general debility, more tonic and 
aromatic medicine may be given. Caraway and ginger 
are the best aromatics, and salts will prove one of the 
best alteratives in the case of loss of cud. There are 
a host of remedies for loss of cud current among farmers, 
but as they are directed in general to the symptoms rather 
than the disease, they are unworthy of notice. Keep your 
animals well, give them salt frequently, let them have a 
mess of roots occasionally during the winter, and they 
■will be as little troubled usually with loss of cud, as 
with the hollow horn. 
LUCERNE, (Medicago saliva .)—This is one of the 
most common cultivated grasses in the south of France, 
in Spain, Italy, and on the shores of the Mediterranean 
Sea generally, and has been a favorite from the earliest 
ages. It grows w'hcn cultivated some two or three feet 
high, is perennial, and flowers in June or July. Lucerne 
requires a deep and light soil, with a free or porous sub¬ 
soil, and in good condition from cultivation. It will not 
grow on all soils like some of the clovers, but on a heavy 
compact soil is sure to prove a failure. Lucerne is to be 
cultivated much as the clovers, which it greatly re¬ 
sembles in product and quality, except that when sown 
in drills, and hoed, as it sometimes is, it may be kept in 
the ground a long time with increasing productiveness. 
If sown broadcast, and left to take its chance, it is apt to 
be soon crowded out by the grasses and hardier plants 
It should be sown in the spring, and from ten to sixteen 
pounds per acre may be used. It does not arrive at its 
full growth and productiveness until the third year, but 
it may be mown or, cut from the first year. There is no 
plant so well adapted to the soiling of animals, particu¬ 
larly the horse, as it is eai-ly, grows rapidly, and is emi¬ 
nently wholesome and nutritive. Perhaps there is no 
better feed for milch cows than lucerne. When attempt¬ 
ed in this country on the right soil and in a proper man¬ 
ner, it has succeeded very well, but fears are entertained 
that in the northern states it will not be found as hardy 
as clover. 
MADDER. (Rubia tinctorum .)—This is a plant cul¬ 
tivated for the sake of its roots, of which vast quantities 
are used for dyeing in the manufactories of Europe and 
this country. Holland is the most noted country for the 
production of madder, and from the superior mode of cul¬ 
tivation, drying, sorting, and grinding, the Dutch mad¬ 
der is considered better than any other. Madder requires 
a rich, deep, and rather sandy soil, or if not sandy, one 
that has been well drained. The seed, which consists of 
cuttings from the previous yeaUs growth, is planted in 
rows 18 inches apart, and the plants 12 inches in the 
rows. Some of the most successful growers in this coun¬ 
try, however, prefer planting in beds six feet wide, with 
four rows of plants in a bed, and a space of nine feet be¬ 
tween the beds unoccupied. This space may be planted 
the first season with corn or potatoes, without injury to 
the madder crop, and is useful as a space . over which a 
team with manures or compost for the madder beds, if 
necessary, may be driven. The slips of the second year 
are the best for seed, and three years are required for the 
roots to arrive at maturity. Much of the profit of the 
madder crop consists in the manner in which the tops 
of the plant are laid down and covered at each dressing 
of the rows or beds, since all so covered is converted in¬ 
to root, and is equally rich in coloring matter with the 
original ones. It is estimated in England, that five lbs. 
of fresh roots go as far as four lbs. of dry ones; and as 
from six to seven-eighths in weight are lost in drying, it 
is clear that where practicable it is much the best to use 
the fresh root. It is, however, usually dried in large 
rooms, or ovens of moderate heat, and then ground and 
packed in barrels for market. 
MAD ITCH.—This is the name given in the western 
states, where it most prevails, to a disease of cattle, com¬ 
mencing with apparently spasmodic motions or jerkings 
of the head, and itching around the nose and base of the 
horns. They will lick their sides and back, rub their 
herds, and the jerk or hiccup inflates them with wind 
almost to bursting. This symptom is not, however, al¬ 
ways present. As the itching increases, the animal rubs 
more furiously, froths at the mouth, and finally in from 
twelve to twenty-four hours, dies raving mad. Mr. Simms 
of Indiana, after losing several of his cows by this dis¬ 
ease, succeeded in curing the remainder by the follow¬ 
ing treatment. As soon as the animal ■was attacked, he 
gave it as much soot and salt as it would eat. In a few 
hours he gave from three-fourths of a lb. to a lb. of 
poundedbrimstone or sulphur; and in the morningas many 
salts. It is the opinion of Mr. S. that sulphur alone would 
effect a cure, though he accompanied ils action with salts. 
The cause'of this formidable complaint like that of milk 
sickness in the same region, is unknown. 
MADNESS.—One of the most formidable and danger¬ 
ous diseases to which animals are subject, is madness, or 
rabies. It usually originates in some domestic animal as 
a disease, commonly in the dog, and the infection is com¬ 
municated to others, by biting or by allowing the saliva 
or froth of the mad animal to fall upon, or be injected 
into a wound on the bodies of others. The saliva of an 
ox, or of a man, laboring under the hydrophobia, is as 
dangerous and fatal as that of the dog that originated the 
disease. Unfortunately there is as yet no effectual reme¬ 
dy for this disease. Instant and complete excision, or 
cutting out the wounded parts, is probably the most cer¬ 
tain preventive of the disease. Next to this, bringing a 
pencil of lunar caustic, the point made sharp, so as to 
touch every jiart of the wound, into contact with every 
part, will be most effectual. When an animal has been 
bitten, he must be carefully examined to ascertain all the 
wounded parts, as the smallest scratch may be fatal, and 
cutting or burning one will be of little avail, if others 
are overlooked. Animals rarely show that dread of vva- 
ter when mad, that characterizes the disease in man; and 
they will frequently drink freely of water till the last. 
Among animals there are two kinds of the disease; the 
dumb madness, and the excited or raving madness. In 
the first, the animal is frequently harmless through the 
whole of the disease; in the second, he is most ferocious 
and seems eager to destroy. But in all cases, no chance 
for mischief should be allowed, as the disease at times 
seems suddenly to change, and the dog or the bull will 
inflict the most terrible injuries. Singular as it may 
seem, the milk, or even the flesh of animals suffering 
from madness, may be used without the least danger. The 
poison is no where evolved exeept in the saliva, and 
however unpleasant it might be to the imagination to 
feed on the milk or flesh of a rabid animal, no fatal or 
indeed injurious results, need be apprehended. 
To Destroy Slugs ufon Wheat. —Collect a num¬ 
ber of lean ducks; keep them all day without food, and 
turn them into the fields towards evening; each duck 
would devour the slugs much faster than a man could 
collect them, and then get fat for market .—Nashville Ag. 
It has been remarked before the American Institute, 
that “ the revival of Agriculture commenced in Flan¬ 
ders, about seven hundred years ago. There the soil 
was little better than white barren sand—now its increase 
is said to be twice as great as that in England. The 
g-rand maxim on which the Flemish farmer acts, is, with¬ 
out manure, no corn—without cattle, no manure—and 
without root crops, no cattle.’-—J&. 
