THE CULTIVATOR. 171 
cumstances combined, have abstracted considerably from the ordi¬ 
nary amount of agricultural labor. 
From the causes which we have enumerated, principally, the sta¬ 
ple grain crops, most essential to human subsistence, as wheat, rye 
and Indian corn, have been greatly deficient—we think their yield 
has not been half that of ordinary seasons, embracing in our view 
the whole union. Potatoes and buckwheat, too, which form large 
items in rural consumption, suffered severely from early frosts, in 
many districts, and both are scarce and dear. The consequence is, 
that every kind of farm produce is high, with the prospect of in¬ 
crease in price, unless relieved by seasonable supplies from Europe, 
where, fortunately, the harvest has been abundant. 
The barley crop has been as good as common, though seemingly 
a good deal diminished in the quantity sown. Oats have been a 
good crop, and hay generally better than it was in 1835. The ruta 
baga and mangold wurt.zel are gaining favor; their culture has been 
greatly extended during the last year, and the crops have been fair. 
Peas have made a good return. The garden has yielded indiffe¬ 
rently, and melons, pumpkins and other vines have proved nearly a 
failure. Orchard fruits have been abundant in some districts, and 
scarce in others. 
Amidst all the difficulties in tillage husbandry, the cattle and 
sheep farmer—the wool grower and the dairyman—have enjoyed 
uninterrupted prosperity. Neither grub, nor worm, nor a bad sea¬ 
son, nor speculation, have diminished the products or the profits of 
their herds and flocks. Meats, wool, and the products of the dairy, 
have commanded a ready market, and the first and the last men¬ 
tioned have advanced considerably in price. And we are glad to 
learn that these branches of our husbandry are on the increase. 
They require the least outlay, and make the surest, if not the great¬ 
est, return. 
The objects in revertiug to the errors and misfortunes of the sea¬ 
son, should be, to counteract the ultimate evils which they are cal¬ 
culated to produce, and to prevent their recurrence. We there¬ 
fore add, by way of improvement, that— 
1. To avert threatened evils —let us economise in every department 
of our affairs. Let us give as little as possible to our domestic ani¬ 
mals, of that which will assist to nourish and sustain our families ; 
and to make up the deficiency to our cattle, let us use them well, 
and house them well. They will do with less with good attendance 
and kind treatment. Cut fodder will go further than uncut, and is 
withal better for the animal. Let us look to our grain and our roots,— 
take care that vermin do not devour the one, nor the irost destory the 
other. The potato may be largely substituted, in the economy of the 
family, lor bread-stuffs, without impairing our comforts, or scandalizing 
our names. Let our means be dispensed with judgment and prudence, 
under the eye of the master, or of a trusty assistant. Let our fruits 
be also husbanded with care. They afford a wholesome and grate¬ 
ful diet, in a variety of culinary preparations, and are not lost up¬ 
on farm stock. By adopting these precautions, we may do much to 
prevent or alleviate want. We owe the example of prudence to 
society, in the present time of scarcity, if we do not stand in need 
of it ourselves. 
2. To prevent a recurrence of scarcity —we should expect bad sea¬ 
sons, and prepare for them. We should take counsel of our own, 
and of the experience of those who are successful; investigate the 
causes of failures, and endeavor to prevent their recurrence, by 
making ourselves better acquainted with the philosophy, or science 
of agriculture, upon whose principles successful operations in hus¬ 
bandry can alone be based. We should drain and ridge our lands, 
where they require it—husband our manures,—alternate our crops, 
—extend our root culture,—and resolutely determine, that if we can¬ 
not excel, we will at least attain to mediocrity in our calling. We 
shall thus combine, with a prudent regard for our own interest, a 
wholesome influence upon the habits of society. 
Agriculture is an art —Man is the artist,—the soil his laboratory, 
—manure his raw material,—animal strength and machinery hig 
power,—air, heat and moisture his agents,—and grains, roots, fruits 
and forage, his product. 
Agriculture is a science —which teaches the artist the best mode 
of improving and fitting up his laboratory,—instructs him in the pro¬ 
perties and economical use of his raw material,—learns him how 
best to apply his power, and to profit by his agents,—and it thereby 
enables him greatly to abridge his labor and multiply his products. 
The art teaches the hands to do —the science what to do, and how 
to do. Art is the sail which propels the ship,—science the compass 
which directs her course. Without the sail, the ship will not “ go 
ahead;” without the compass, her course will be erratic, and the 
profits of the voyage doubtful. With sail and compass, her progress 
will be “ onward,” her course direct, and her voyage prosperous. 
WINTER STALL FEEDING, 
Is the only profitable mode, in this climate, of fattening cattle for 
the shambles in winter. Were they suffered to roam in the yard 
and field, exposed to the wet and cold, it is very evident they could 
take on flesh but slowly, and but illy compensate the owner for the 
expense of high keeping. A certain quantity of food is required to 
prevent their growing lean; all beyond this it is the design of the 
feeder to have manufactured into meat and tallow; or as Bakewell 
was wont to say, converted into money. It is all important on the 
score of profit, that this process of converting herbage and other 
animal food into money, should be managed as expeditiously as a 
well judged economy will permit. Upon this, as upon every other 
branch of husbandry; we may profit much from the experience of 
others, if we are not too conceited and fastidious in our own opi¬ 
nions. Young says, that “ men farm without an idea of the neces¬ 
sity of knowing what others have done before them ; and it is very 
right that thousands of pounds should be lost, by feeding beasts 
in open sheds, by men who think they can learn nothing beyond the 
practice of old women, their grand mothers, while the board of agri¬ 
culture has annually brought to light practices unknown to the same 
men who cannot see any use in such publications.” 
As to the relative advantages, in the economy of feed, of having 
fattening cattle tied up, we have the declaration of Mr. Ellman, well 
known as a distinguished herdsman, “ that nine oxen, fed loose in a 
yard, have, by eating as well as destroying, consumed as much as 12 
when tied up.” Although much may be said in favor of keeping 
cows and store cattle, in covered sheds, instead of close stables, 
there is no doubt but fattening beasts thrive best when constantly 
confined in a warm stable, when proper attention to cleanliness is 
observed. We abstract the following rules, regarding the manage¬ 
ment of stall feeding cattle; from the 12th No. of British Hus¬ 
bandry : 
“ The first point is tlie comfort of accommodation; for in whatever way 
they may be placed,—whether under sheds or in close ox-houses, they should 
have the security of perfect shelter from the Weather, with a certain degree of 
warmth; that is to say—if in open trammels, the sheds should be broad, the 
roof low, and the floor covered with an abundance of dry litter. We are, 
however, decidedly of opinion, that close stalls will further the objects more 
promptly; though we do not coincide with the idea, that it will be promoted 
by too much heat, and we should therefore recommend a moderate degree of 
healthful ventilation. In these stalls litter is, indeed, very frequently dispens¬ 
ed with,—or else sand, or any rubbish, is substituted for straw, but there can 
be no doubt that the animals enjoy the comfort of a dry bed as well as their 
master, and the more they seek repose in it the better. 
“ The next is strict regularity to the administration of food—both as re¬ 
gards the stated quantity, and the time of supplying it. The periods may be 
regulated as the feeder thinks proper, but. whenever adopted, should never be 
afterwards altered. The ox is a quiet animal, and those which are fed in the 
house soon acquire a precise knowledge of the exact hour at which it is usual¬ 
ly given; if that be trangressed, or the customary quantity be not furnished, 
they become restless; but if the time and quantity be strictly adhered to, 
they remain tranquil until the next period arrives. If no disturbance takes 
place, they, indeed, then generally lie down and ruminate, and nothing will 
be found more to forward the process of fatting than this perfect quietude; 
wherefore, should the stalls be not only well bedded, but light should be very 
much excluded, the doors should be closed, all outward annoyance as far as 
possible prevented—and, in short, every means should be induced to promote 
complete rest, ease and contentment. 
“ Some persons serve it out as often as five times in a day; but the most 
prudent, and we think the better practice, is to give it as soon as possible af¬ 
ter day-light, at noon, and sometime before sun-set; which enables the ani¬ 
mals to fill their bellies, and to have time sufficient for that quiet digestion 
which is interrupted by too frequent feeding. In stating that the quantity- 
should be moderate, we however allude merely to the not allowing the ani¬ 
mal to have so much as will cloy him; he ought to have as much as he can 
fairly eat with a relish, but the moment he begins to toss it about, it will be 
then evident that the keenness of his appetite is satisfied, and it should be in¬ 
stantly removed. 
“ The last is thorough cleanliness. The ox-house should be opened before 
day-light, and well cleaned, both by pail and broom, from every impurity.— 
After the animals have been satisfied with food, whatever may remain should 
be immediately removed, and the cribs and mangers should be carefully 
swept out, and washed, if necessary; water should then be given without li¬ 
mitation.” 
As to the food, we will add, that fatting animals should have, in 
winter, grain, or roots, or oil-cake. Beef cannot profitably be made 
on hay alone. In Great Britain, where they boast of their beef, 
