16 
THE CULTIVATOR. 
analysis comes to the farmer’s aid, and is able to tell him 
the best and most economical method of improvement. 
Lecture 3d, pointed out the ways by which the soil is 
to be improved. Although, as has been stated, some soils 
only require the addition of a special ingredient to bring 
them at once into a state of fertility, others are in need 
of many things. In many instances a soil contains every 
thing necessary for the nourishment of plants; but will 
not grow them on account of its physical condition; there 
may be a superabundance of water—this is to be removed 
by means of the drain; there may be some excess of acid or 
noxious mineral substance—these too are to be removed 
by drains, put in, not because of wetness, but that the rain 
may descend quickly into them, and carry these substan¬ 
ces away with it. Great benefit is also to be derived from 
thorough stirring and pulverization of the soil, to the 
greatest possible depth. Sometimes the subsoil is more 
fertile than the upper, and may be brought to the surface 
with much advantage. Green cropping, is another most 
valuable and economical means of improvement. Vege¬ 
table matter is thus supplied at the expense of the atmos¬ 
phere; and f.he long roots bring up inorganic substances 
from the subsoil. If we do not return to the soil, both 
the liquid and solid manure from animals, we do not re¬ 
turn all that we have taken away, and it will sooner or 
later show a deficiency. 
Lecture 4th, treated of the purposes to which the crops 
raised are applied, that is, to the food and sustenance of 
animals. We find that the muscle, blood, and bones of ani¬ 
mals also consist of an organic and inorganic part. This 
organic and this inorganic part, respectively contain the 
same constituents as the corresponding parts of the food, 
and not only of the food, but of the soil; here, then, we 
have a complete and beautiful chain. The soil and the 
air build up the plant, the plant builds up the animal 
frame. The food having fulfilled its purpose in the 
nourishment of the animal, is rejected, returns to the 
earth again, and commences its round anew. With a 
knowledge of the constituent parts of the animal, we are 
able, having the same knowledge of the vegetable, to 
adapt our food to the purpose required. To the growing 
animal we would give food, rich in phosphates, to build 
up bones, in gluten to form muscle; to the fattening an¬ 
imal, we would give in addition, something rich in oil 
and fat. These things are all ready formed in the plant; 
in fact, it is a workshop to prepare materials for rearing 
and supporting the body; our part is the selection alone. 
The above necessarily imperfect outlines will give an 
idea of the plan and scope of these lectures. The room 
in which they were delivered, was each day well filled; 
and on the last day, some persons were compelled to 
stand. Sir Charles Ferguson of Kilkewan, presided at 
the two first lectures, the Lord Justice General, at the 
3d, and Mr. Campbell of Craigie, at the 4th. The 
pression of gratification was universal. In his conclusion. 
Prof. Johnston made some most excellent remarks upon 
the necessity of caution in our advances. Many men of 
science even, have launched off into wild theories, and 
greater injury results from those, who with an imperfect 
knowledge of the subject, boldly arrogate to themselves 
the office of teachers, and by erroneous results and con¬ 
clusions, not only lead others astray, but throw discredit 
upon the whole science. Our consolation is, that truth 
will outlive these wounds of purblind friends, and will 
prevail at last. 
During my journey, I was favored with opportunities 
to visit several of the fine Ayrshire farms; and propose 
Ko give some account of them in my next. 
Very truly yours, John P. Norton. 
FOREIGN INTELLIGENCE. 
By the Hibernia, arrived at Boston on the 21st ult., we 
have received our usual files of foreign periodicals to the 
2d ult.; but have but little time to examine them before 
our paper goes to press. We notice that great prepara¬ 
tions are being made for the great show of fat stock at 
Smithfield, which was to commence on the lli-m Decem¬ 
ber. We shall probably obtain full accounts of it for our 
next number. The subject of allotments, and of the re¬ 
peal, or modification of the outrageous game laws, are 
now creating much discussion in England, and progress 
seems to be made towards the accomplishment of both 
these objects. 
The English papers announce the death of Lord Wes¬ 
tern, of Felix Hall, Essex. He was in his 78th year. 
He was a devoted patron of agriculture, and as such, his 
name will long rank with those of Spencer, Coke, and 
others of his country. His farm has for several years 
been a leading object of curiosity with the agricultural 
tourist; and a welcome and ready hospitality was always 
extended to those who called to inspect either the farm 
or the mansion. He was never married, has no brothers, 
and the title is said to be now extinct. 
Prince Albert's annual sale of Live Stock.— 
This great sale, which lately took place at Windsor, at¬ 
tracted, as on former occasions, great numbers of butchers 
and salesmen. From the prices obtained, we should sup¬ 
pose the bailiff - might be able to carry out the instructions 
which it is said were given by his Royal Highness when 
he undertook the management of the farms, viz. to “ be 
sure and make them pay.” 
Hereford Cattle. —Mr. John Walker, of Burton, the 
famous breeder of Herefords, who is just removing to an¬ 
other farm, recently sold a portion of his stock. The sale 
begun with the cows and two year old heifers, some with 
calves and some in calf. These realized high prices, 
ranging from 20Z to 58/ each; the yearling heifers sold 
equally well, fetching from 18 1 to 35/ each, and weaning 
calves from 10/ to 27 each. 
Grazing Stock.— At the late exhibition of the East 
Cumberland (Eng.) Agricultural Society, Mr. Ellison, 
one of the judges of stock, made some good practical re¬ 
marks on the proper form and qualities of domestic an¬ 
imals. He said he had been a grazier for a number of 
years, and the result of his experience was, that a short 
backed, short legged animal, and one that would do with 
a short bite, was best, and would be found soonest fat for 
the butcher. There had been a very great improvement 
in the breed of sheep within the last forty years. Lei- 
cesters were now much run upon, and the reason was, 
that they were a short, compact animal that would suit 
any bite, and be made fit for the butcher in a short time. 
The great object in rearing stock as well as crops, was 
that the capital laid out should be returned as speedily as 
possible. In respect to pigs, there were certainly some 
good animals shown, but in his opinion, the object to be 
aimed at in raising improved breeds of pigs, was to give 
them smaller bones and larger carcases. 
Visit of Professor Liebig to England and Scot¬ 
land. —The distinguished chemist and physiologist Lie¬ 
big has lately visited Great Britain. A public dinner was 
given him at Glasgow, at which the Earl of Eglinton 
presided. The chairman, in a complimentary speech, 
proposed the health of Professor Liebig, to which the 
ex “ Professor replied in an appropriate speech, that was re¬ 
ceived with much approbation. Professor L. received 
several other invitations to public dinners, which, on ac¬ 
count of his short stay, he was obliged to decline. In 
his speech at Glasgow, the Professor, speaking of the 
advantage of science with practice in agriculture, obser¬ 
ved_“ Practical experience possesses unquestionable va¬ 
lue; but it is like a vessel, to which, in the form of sci¬ 
ence, the compass, or the pilot, is wanting—it is a trea¬ 
sure which cannot be inherited. Science enables us to 
bequeath this treasure to our children, and it enables our 
children to increase the store. Science gives us th« con¬ 
sciousness of our strength, and thus inspires us to recog¬ 
nize the food of plants, and the sources from which it is 
derived. This knowledge alone makes us the true mas¬ 
ters of the soil—the lords of our capital. We can now- 
see where we are guilty of waste, and where we are too 
sparing. The great truth that animal manures are noth¬ 
ing else but the ashes of the food produced from our 
fields, consumed or burned in the bodies of animals, haa 
given the chief direction to all modern improvements in 
agriculture. The mineral food of the plants of all coun 
tries must be ascertained by analysis of their ashes.” 
Some experienced cheese-makers in Nottingham¬ 
shire, are adopting the practice of adding churned milk 
to the usual cheese milk, which is said to very much im¬ 
prove the quality and taste of cheese, and prevents its ri¬ 
sing affer it is made. 
