CULTIVATOR 
Arrival of Mr. Thorne’s Stock. —The steamer 
Hermann which arrived in Hew-York the- ‘29th Oct., 
from Southampton, brought over most of the Short- 
Horn Cattle purchased by Mr. Thorne in England the 
past summer, viz: the Duchess bull Grand Duke , 
Duchess hdth, PredeHca , Lallah Rookh , Mystery, 
Aurora , Peri , and Darling. The steamer experi¬ 
enced very bad weather, from which the cattle suffered 
severely, and one animal, Duchess 68 th, for which Mr. 
T. paid $1,500, was killed by the breaking of a mast. 
There were also on board seven prize South Down 
Sheep purchased of Lord Walsingham, (live of them 
belonging to Mr. Thorne and two to Mr. Rotch, of Ot¬ 
sego,) three of which were killed by the staving in of 
the sheep-house. Mr. Dulany, of Virginia, also had 
on board ten South Down Sheep from Mr. Webb’s 
flock, three of which were killed by the same calamity. 
Fine Sheep for Ohio. — Wm. ID Ladd, of Rich¬ 
mond, Ohio, whom we had the pleasure of meeting at 
the Springfield Exhibition, returned to Ohio last week, 
taking with him nineteen head of very superior fine- 
wooled sheep. Three of them (a ram and two ewes) 
were Silesian Merinos, selected from a lot of thirty-one, 
just imported by Mr. Campbell, of Vermont, and Mr. 
Chamberlain, of Red Hook, from Silesia. The oth¬ 
ers were selected from the well-known Saxon flock of 
C. B. Smith, of Woleottville, Conn. Three of these 
were imported from the flock of Baron de Spech, in 
Saxony, and the others bred by Mr. Smith. We are 
glad that these fine sheep have gone into so good hands, 
for Mr. Ladd i3 widely-known as a breeder of fine- 
wooled sheep, and his flock is said to be equal to any 
in Ohio. - 
Veterinary Surgeon. —A young gentleman who 
has thoroughly studied his profession as a veterinary 
surgeon, having graduated at Edinburgh in 1851, and 
since been in active practice, wishes to find a favora¬ 
ble location for the practice of his profession in this 
country. Letters on the subject may be addressed to 
the Editors of this paper. 
Maple Sugar and Molasses.— We have seen ma¬ 
ny fine samples of these articles at our State Fairs; 
but the purest specimens we have ever seen, have been 
sent us by Mr. Walter R. Dean, of Manchester, Vt. 
Both the sugar and the syrup aro as white and as free 
from any -impurities as the best refined made from the 
cane. Mr. D. informs us that it was made by a* recipe ■ 
which he found in a former volume of The Cultivator. 
If he will refer us to it, we will republish it for the 
benefit of our readers. 
We are greatly indebted to many of our friends 
fdr newspapers and pamphlets containing reports of 
State and County Fairs. We have made extracts from 
some of them, and shall hereafter, as opportunity oilers, 
glean from them such things as we may deem useful 
to our readers. 
A Discovery —We infer, from the question address¬ 
ed to our readers, that the following letter was intend¬ 
ed for publication. We therefore give it a place : 
Succa-Sunna, N. J., Nov. 5, 1853. 
Messrs^ Editors —I have a plan by which the ag¬ 
ricultural community can be greatly benefited ; in fact 
it would he the saying of millions of dollars; it quite 
does away with an old system, which heretofore has 
been a great impediment to the fanner; its simplicity 
is So apparent, that it would only Rave to be mention¬ 
ed, to he understood by the most common mind. It is 
something for which a patent can not he obtained.— 
Can any of your readers inform me in wbat manner, I 
could be compensated, for allowing such a valuable se¬ 
cret to be known. Respectfully yours, A. M. Hunter. 
The People's Journal. —The first number of this 
publication has been issued in an attractive form. It 
is designed to be an Illustrated Record of Agriculture, 
Mechanics, and Useful Knowledge. It will contain 
a description of new inventions of practical importance, 
accompanied with superior cuts. It is to be published 
monthly, each number consisting of 32 pages, and is 
furnished at the low price of Fifty Cents a volume, 
two volumes being issued yearly. 
Address Alfred E. Beach, Editor and Publisher, 
86 Nassau street. New-York. 
Stump Machines. —A subscriber at Port Hope, C. 
W., who proposes t» make a business of pulling stumps, 
wishes to be informed as to which of the machines 
heretofore described in the Cultivator, would be the 
best for his purpose. Also, the number of pine stumps 
that could be. pulled in a day on land that has been 
cleared from 15 to 40 years;, and the cost of pulling 
where the work is done by the job. Any information 
on these points will be acceptable from any of our 
readers. -- 
To Keep Celery for Winter Use. —In answer 
to the inquiry of J., (Birmingham, Ct.,) we give the 
following mode, which was strongly recommended by 
the late Mr. Downing: 
Instead of taking the plants into the cellar or root- 
house, (where they are always more or less liable.to 
decay,) bury them, when you are forced to lift them 
out of the trenches, in any open, dry part of the garden. 
Choose such a spot; lay in (in an inclined position,) a 
row of plants, leaving the green tops out of the ground; 
cover this row with soil, say a layer of three or four 
inches; then lay in another row, covering as before, 
until your whole stock is thus disposed of. Press the 
earth slightly upon the roots as you cover the plants. 
You will find that a small plot of ground will cover a 
great many heads of celery. When the whole is thus 
buried, cover it with a layer of straw, 2i feet dee*p. 
This will keep out the frost, and you can go at any time 
and get a few days : supply of celery,—while the uniform 
cool temperature maintained in the soil prevents decay. 
A few boards or poles should be laid over the straw to 
keep it in its place. 
Taste of Turneps. —Of all ths different means to 
prevent the taste of turneps in milk and butter, the 
following appears to promise one of the best, and. may 
be adopted by those who have an apparatus for cook¬ 
ing food for animals : Boil or steam the turneps, mix 
them with cut straw or hay, and with a portion of mill 
feed, or with pea or bran meal. 
