1850. 
THE CULTIVATOR. 
323 
it; and which will at the same time give the re¬ 
quisite bulk to produce a healthy action of the 
viscera. This insures the thorough extraction of 
the nutriment of the food, and the greatest thrift and 
gain of the animal. 
The grinding of the cob with the grain answers, 
in a good degree, the purpose above mentioned. 
It has been ascertained, also, that the cob of itself 
is capable of affording considerable nourishment to 
the animal. Dr. Salisbury in his Prize Essay on 
Indian Corn, observes “ By rejecting the cobs of 
1,000 lbs. of dry ears, about 200 lbs. of organic 
matter is lost, which consists of 13^ lbs. of sugar 
and extract, 127£ lbs. of fibre, 45| lbs. of matter 
separated from fibre by a weak solution of potash, 
1^ lbs. of albumen, .288 of a pound of casein, 2.31 
ibs. of gum or dextrine, 1.8 lbs. of resin, and 7.4 
lbs. of glutinous matter. Hence the cob, although 
not rich in nutritive matter, can by no means be 
said to be destitute of those proximate principles 
which go to support respiration, and sustain animal 
heat, and those which are capable of being trans¬ 
formed into nerve, muscle, &c., and the phosphates 
which contribute so largely to the formation of bone.” 
By the mixture of the cob with the meal, there¬ 
fore, we obtain the two-fold advantage of having 
the meal more thoroughly digested, and of saving 
the nutrient qualities of the cob. Mixing meal 
with cut hay, straw, or chaff answers a good 
purpose. It is necessary that the fodder should be 
dampened with water, so that the meal will adhere 
to it, and it may be easily mixed together with a 
fork. A full-grown ox will eat from eight to ten 
quarts of meal per day, which is usually divided into 
two equal parts, one given in the morning and the 
other in the evening. If the meal has the cob mix¬ 
ed with it, or is mixed with cut hay, the quantity 
may be somewhat increased. The feeder should, 
however, carefully watch the appetite of each animal, 
and be sure to give no more than is eaten. 
The feeding of vegetables to cattle in connection 
with meal, is beneficial. Potatoes, turneps, beets, 
or apples, tend to prevent the heating effect of the 
meal—-they sharpen the appetite, assist digestion, 
and promote the general health of the animal. It 
is the opinion of some observing feeders, that half a 
bushel per day of either of these articles, given in 
addition to the usual quantity of meal, will increase 
the gain thirty per cent. 
To obtain the greatest benefit from the food eaten, 
the utmost regularity should be observed in feeding. 
The quantity given at a time should be just what 
the animal will eat with a good appetite and no more 
and the meals should be at regular intervals. It is 
believed that cattle kept constantly in the stall and in a 
temperature of about 70° F., will fatten faster than 
those which run in yards with sheds for shelter. At 
all events, the animals should be kept easy and quiet, 
as quietude conduces much to the secretion of fat. 
Apples. —The Berkshire Culturist , in copying 
our remarks on the “nutritive properties of apples,” 
observes—“We have taken from the Cultivator an 
article on the value of apples, which, it appears to 
us, will be read with much interest at this time. 
We hold apples in high estimation as food for 
stock of all kinds. The negro at the South is no 
surer to fat in the sugar-making season than the 
farmer’s boy in the season of apples. Of those who 
talk about half an apple after dinner, we have no¬ 
thing to say. They know nothing about eating 
apples. But he who eats them in the good old 
fashioned way is sure to grow fat, unless his stomach 
has been vitiated by sickness or change.” 
&zttm from J3rof. Norton—No. 10. 
On the Importance of Extended Chemical Investi¬ 
gations, continued. f 
Analytical Laboratory, Yale College, ) 
New-Haven, Conn., August 27th, 1850. J 
Messrs. Editors —In the latter part of my last 
letter, I commenced some remarks on the impor¬ 
tance of extending Chemical Researches, which I 
now design to explain and illustrate more fully. 
The examination of wheat was mentioned, and the 
advantage shown of having numerous analyses made 
upon different specimens. Let us suppose for a mo¬ 
ment, in continuation of this reasoning, that but one 
variety had been examined, and that variety grown 
upon always the same soil; this wheat would have 
invariably about the same composition of ash. If 
there were much soda and very little potash in the 
soil, it is probable that the proportion of soda in the 
ash would be largest; perhaps the potash might be 
but a mere trace. Hence it would be natural to 
conclude, that manures rich in soda should be em¬ 
ployed for this crop, in preference to those contain¬ 
ing chiefly potash. Examinations of other samples 
from other localities, however, would show in most 
cases a reversal of this .supposed rule, and a pre¬ 
ponderance of potash in the ash. 
This is comparatively but a trifling instance, yet 
it is sufficient to illustrate my meaning. One or 
two cases in succession of finding most soda, might 
seem conclusive evidence, but twenty examinations 
might prove just the reverse to be true. I heard at 
the meeting of the Scientific Association, in this 
place last week, a few words from Prof. A. D. 
Bache, which occur to me as particularly applica¬ 
ble here. A discussion had arisen relative to the 
comparative liability of different trees to be struck 
by lightning, and had been spun out to a great 
length, eliciting various contradictory opinions, all 
founded on actual observation. Prof. Bache then 
said, that some years ago, being on an exploring 
and surveying expedition, he spent a long time in 
the woods, and directed much attention to this point; 
noting as he passed along, the kind of each tree that 
had been struck. At the end of two or three days, 
on looking over his list, he supposed that he had es¬ 
tablished a law, but at the end of a month, he was 
perfectly convinced that he knew nothing about it. 
So the chemist, as he gains experience, often finds 
himself really in the dark upon points that appeared 
perfectly clear when he first commenced studying; 
as our knowledge increases, so does our conscious¬ 
ness of the comparatively limited sphere of its ex¬ 
tent. 
The accumulation of materials already made in 
the departments of chemistry, and of vegetable 
physiology, although in themselves great, are, in 
comparison with what is to be done, almost trifling. 
Wherever the intelligent, practical man turns his 
attention, he is met by difficulties for which there 
are as yet no remedy ; and in all directions his inqui¬ 
ries are sooner or later brought to an end, by the 
assurance that such and such points have not yet 
been investigated. If he thus perceives that there 
is still so much to be done, how much more must this 
be apparent to the scientific laborer, who sees in 
every direction subjects of the most interesting and 
important character, all seeming to demand his at¬ 
tention at once, and who throws open, by each new 
research, fresh fields for exploration. 
I have made chemistry more particularly the sub. 
ject of this letter, because it, in my opinion, is de. 
cidedly the leading feature of scientific agriculture. 
