174 
THE CULTIVATOR. 
have conjointly got up a fair worth seeing, of any thing out of the com¬ 
mon course of heavy articles for field or ship use. In cloths, long alter we had 
acquired the art of raising fine wool, and of spinning and weaving it well, the 
dyeing and dressing was not understood. Now, improvement is following im¬ 
provement so rapidly, that which was once difficult, or thought impossible, 
is now an easy task. Man now begins to understand the dominion he receiv¬ 
ed from his Maker—it was not only over the beasts of the field,, and the fowls 
of the air, and the lisht of the sea, but ‘over the earth; intending that 
mind should have power over matter, as long as matter should exist. 
“ Mind has now commenced the labor of subduing the earth, the first in¬ 
junction given to man. Mind is making great efi’orls in the mighty exertion to 
subdue the earth. Steam-boats, rail-roads and locomotive engines, have made 
inroads upon both time and space. The fears that once disturbed the political 
economist, that the surface of the earth would become oppressed by a full po¬ 
pulation, are all scattered to the winds, by new methods of subduing the earth 
and of sustaining man. Ingenuity, science and industry have now done as 
much for the independence of our country, as our fathers’ spirit, and our fa¬ 
thers’ arms. With our internal improvements, finished and going on, and 
with our factories in full operation, we may put in some claim for national inde¬ 
pendence. No matter what foe may come, we can repel him, and live within 
ourselves. Knowing this, none will come.” 
A practical Treatise on Sheep— intended as a guide to the se¬ 
lection, formation, and systematic management of the breeding, wether 
and grazing flocks, with observations upon the culture of turnips, and 
the utility and the advantages of the sheep-fold—by John Willsteed. 
The above is the title of an 8vo pamphlet of 32 pages, just published at 
the office of the Common School Assistant, price 25 cents. The 
author, we understand, has for many years been an extensive sheep 
husbandman in Great Britain, and seems to be well versed in that 
business; and the pamphlet, in the main, purports to be a detail of 
British practice. Although not altogether applicable to American 
sheep husbandry, it nevertheless abounds in details that are calcu¬ 
lated to be highly useful, and well worth the price demanded for it. 
The author seems not to be apprised, that turnips sown early in 
May, never here make a good crop, and that sainfoin is not suited 
to our climate and soil. 
CATTLE AND SHEEP HUSBANDRY. 
Opinions of eminent Breeders, Graziers, ij-c. collected and condensed 
for the Cultivator. 
The horns of cattle are general designations of distinction and 
variety, and are supposed to denote particular qualities. Thus, En¬ 
glish bullocks are distinguished as long, half long, short, and middle 
horned, wide or broad-horned, polled or hornless. The grand dis¬ 
tinctions are however the long and the short-horned, which seem 
generally implicated with peculiar properties of milk and hide. Thus 
the long-horned cows produce a richer milk, in course a greater 
proportional quantity of butter and cheese, and a thicker hide, than 
the short-horned; which last, however, afford larger quantities of 
beef, milk and tallow. The flesh of the long horns is generally more 
compact and solid, and finer in the grain, than that of the short; 
whilst in the last particular, fineness of grain, they are both far ex¬ 
celled by several middle-horned varieties— Lawrence —as the De¬ 
vons for instance. The rule has exceptions. The Norman and 
Alderney cows present a very strong one. With short horns, they 
afford a very rich milk, equal to the best long-horned cows, with a 
larger proportional quantity.— lb. We have found the milk of a 
herd of cows, under the same keep, tested by the lactometer, vary 
in the proportion of cream, from nine to fifteen per cent. 
The colour of cattle seems perfectly immaterial, in the view of 
utility, unless we allow the common exception of white and light co¬ 
lours, on the score of tenderness. I have frequently seen black 
cows the largest milkers ; and have at this time before my eyes an 
ancient one of Holderness, milking at the rate of nine gallons a-day. 
_ lb. The breed first introduced into this state by the original 
Dutch settlers, is believed to partake largely of the Holstein. It 
still affords many first rate milkers. 
The appellatives, most common are ox, bull and cow—bull and 
heifer calves. A young castrated male, after the first year, is call¬ 
ed a stot, stirk or steer—at five years old, an ox. A female, after 
the first year, is called an heifer, or quoy ; at four years old, a cow. 
Course and sturdy cattle are often termed runts. Bullock is the 
general term for all full grown cattle, male or female, fat or lean.— 
lb. These difinitions are given as often necessary to understand 
British writers upon cattle. 
The criteria of a good milch-cow, are, according to Lawrence, 
whatever be the breed, a capacious and thin udder, large teets, with 
a largo and distinct milk-vein ; accompanied w ;th a fineness of the 
head and chops, thinness of the neck, and somewhat gaunt and mea¬ 
gre appearance of body, promising no great tendency to fatten. In 
I common, where great tackle is found, that is, a fine and large udder, 
sufficient milking need not be doubted—if food to make milk is abun- 
| dant. 
i By improvement of the breed of animals is meant the gradual 
j change of form and property, in their progeny, until they shall ar- 
i rive, as nearly as possible, to a certain standard of presumed perfec¬ 
tion. This is to be effected on the principle of like producing like, 
by a conjunction of male and female, of the desired species, form and 
properties, some steps or points being gained in every procreation. 
The male, of course, being able to multiply likeness to such extent, 
must be the prime instrument in the business. It is therefore of 
the utmost consequence that he be thorough bred, or thorough shap¬ 
ed ; and the female ought to be selected with the strictest care, 
since, although her qualities cannot be considered of so great conse¬ 
quence as those of the male, yet, it must not be forgotten, that per¬ 
fection is not to be attained, but from perfection on both sides.— lb. 
These considerations are of much moment to those who endeavor to 
excel in their animals. Nothing, continues our author, can be more 
groundless than the notion, “that all breed goes in at the mouth,” 
inferring that all excellence depends on keep. It would be equally 
rational to say, that size and form depend on food. 
The importance of a good breed, should induce the farmer, says Law¬ 
rence, as the safest and shortest, course, to part entirely with an in¬ 
ferior stock, and to replace with a species nearest to perfection, at 
any price. For, he adds, a ram, which from his perfect shape and 
quality will improve his progeny immediately, to the amount of one- 
quarter additional value in each individual, taking into account the 
extent of the compound, progressive improvement, may be far cheaper 
at ffly, than a common bred one at a single guinea. 
The Devons are the speediest working oxen in England, and will 
| trot well in harness. In point of strength they stand in the fourth 
or fifth class. Their excellence for labor is best proved by the fact, 
that in North Devon and Somerest, where they most abound, the 
I fashionable substitution of horses in farm labor has made no progress. 
They are in high repute as feeders, and for the superior excellence 
of their beef, which has been acknowledged for ages. Robert Bake- 
well paid them the highest compliment they could possibly receive, 
by declaring to an inquirer, that the Devons could not be improved 
by any alien cross. Being a hill cattle, they are hardy, and better 
winterers than their appearance would seem to warrant.— Lawrence. 
Among the best herds of Devons in the United States, that we are 
apprised of, are those belonging to Messrs. Ilunberts, of Winches¬ 
ter, Ct., and to Mr. Patterson, near Baltimore, Md. We also saw 
fine animals of this breed on the farm of Mr. Garbert, in Wheat- 
land, Monroe. 
The Hereford cattle partake of Devon blood, though larger than 
the Devons in size. They are the most powerful working oxen, 
and are nearly as quick upon the foot as the Devons. They are 
good feeders, profitable to fatten, but bad milkers. We do not know 
that any Herefords have been introduced into the United States, 
though, as working oxen, their propagation here would be of public 
utility. 
The Holderness, according to Lawrence, originated in the 18th 
century, and were a cross of the old short-horns, orTeeswater, with 
the Norman or Alderney bulls. The cross was a fortunate one. 
“ Never was there a more fortunate cross. In no other country does 
exist so excellent a breed of cattle, as those of Holderness, including 
all the useful properties. In one, perhaps the most importent re¬ 
spect, great milking, they are superior, and even without rivals. 
Their beef is finer than that of the old short-horned breed, and they 
fatten much earlier and quicker, carrying still a vast depth of natu¬ 
ral flesh, and tallowing within in the first degree. They have both 
speed and strength enough for labor, and them shoulders are well 
formed and well posited for draught.” They are beautifully varie¬ 
gated in colour, spotted, striped, sometimes sliutted red and white, 
or black or brown, or white. They rival the best long-horns in the 
cheese and butter dairies, and for suckling are unrivelled. These 
are well known as the stock generally kept by the London cow- 
keepers. They are great consumers ; but, says Lawrence, “ it mat¬ 
ters not how much cattle eat, if they pay for it.” The Holderness 
differs from the “improved short-horns.” 
The Alderney and Norman cattle, are of diminutive size, and not dis¬ 
tinguished for beauty, being thin, hard and small-boned, and often 
very awkwardly shaped. This description refers particularly to the 
cows. They are however among the best milkers in the world, as 
