THE CULTIVATOR. 
195 
We doubt whether a flat surface of stiff clay can be sufficiently 
drained, for good husbandry, by superficial drains. The drains must 
be deep to secure healthy vegetation in a wet season—not only the 
surface, but the entire stratum penetrated by the roots of crops, 
should be exempt from an excess of moisture; and if open drains 
are constructed, they will cause a waste of ground, require annual 
and expensive repairs, and interfere seriously with the farming ope¬ 
rations. We would recommend, therefore, that with the exception, 
at most, of a main conductor, the drains be all well constructed and 
covered, without regard to the difference in the outlay, as the lat¬ 
ter, in the end, will be found far the cheapest. Good draining tile, 
we are informed, are now made in the neighborhood of Philadel¬ 
phia, and sold at 10 to $15 the thousand feet, and the water com¬ 
munication with Maryland will afford easy facilities for transporta¬ 
tion. The experiments which are proposed will enable the pro¬ 
prietor to modify his practice to suit circumstances ; and indeed ex¬ 
perience is the best teacher in these matters. 
We shall bear in mind Judge G’s promise, and look with interest 
for its fulfilment. 
QUESTIONS BY MORRIS COPE, OF DOE RUN, PA. 
Mr. Cope, after stating the bad prospect from the young wheat 
crop, from late sowing, to avoid the fly, and the early cold autumn, 
is desirous of trying spring wheat, as a substitute, and has asked for 
answers to the following queries : 
1. Does spring wheat make merchantable flour—and is there 
any within thy knowledge superior to that spoken of by Mr. Hatha¬ 
way ? 
2. Will it be likely to succeed in our latitude of about 40 degrees 
north 1 
3. Is it better adapted to a high situation, with a strong [rich 1] 
light soil, or on low ground with a clay subsoil 1 
4. What time ought it to be sown, and how much to the acre ? 
5. How can seed be obtained, and at what price ? 
ANSWERS. 
1. Spring wheat will make merchantable flour. Though not so 
white, or so abundant, the flour of spring wheat makes more nutri¬ 
tious bread, from the superior quantity of gluten which it contains, 
than the flour of winter wheat. We cannot speak of the relative 
value of different varieties from personal knowledge, as the grain 
worm will not permit us to grow wheat of any kind. The Florence 
wheat, spoken of by Mr. Hathaway, we however think a superior 
kind. 
2. We have little doubt but spring wheat will succeed well inlat. 
40. It is extensively cultivated in the south of Europe, a warmer 
climate than that of Doe Run; it is almost exclusively grown in 
Lower Canada, and is the principal wheat grown in the northern 
parts of New-York, in Vermont, &c. Its culture is extended as 
the country becomes more cleared, and exposed to the inclemency 
of winter. 
3. It will grow on all wheat soils ; but on clay, if rich, better 
than on light sand ; and better on a moist soil than on a dry one. 
4. Spring wheat should be sown upon well prepared ground, as 
early as the season will admit, and escape the severe frosts of spring; 
and should have a peck more of seed to the acre than would be re¬ 
quired for autumn sowing. 
5. We have had several inquiries for seed of the Florence wheat; 
and we have made inquiries for it at Rome, hitherto without success. 
The answer is, that there is grain enough, but that it is too foul to 
vend for seed—a poor compliment to the farmers of Rome. We 
however hope to see some in market in the spring. Other kinds, 
however, of spring wheat, may probably be obtained from G. C. Thor- 
burn, seedsman, New-York, or of Joseph Beck & Co. seedsmen, Bos¬ 
ton, before the navigation of the Hudson is open. The price will be 
from $2.50 to $3 per bushel. 
QUERIES BY W. W. BOSTWICK—AND ANSWERS. 
1. Do you find the Flemish pears all adapted to our climate 1 An¬ 
swer. —They appear to be as hardy as our old varieties. 
2. Do they answer, in the character of their fruit here, the high 
expecta'ions formed of them. Ans. —But comparatively few of them 
have yet fruited sufficiently here to enable us to speak with confi¬ 
dence. Some have proved to be first quality—and some of only se¬ 
cond or third quality. These new varieties are particularly esteem¬ 
ed as furnishing a succession of table fruit, for summer, autumn, 
winter and spring, which the old varieties did not afford. 
3. Is the white thorn a good stock to engraft the pear on ? Ans. 
It is not. The graft overgrows the stock, is too dwarfish and short 
lived. Our native thorn is as good as the white thorn, though nei¬ 
ther serve so well for dwarfs as the quince, and that at best is short 
lived. The breaking varieties of the pear should not be put on 
either; the flesh of the butter pears (beurres) is rendered more so¬ 
lid by working them on quince stocks. Dwarf trees on the quince, 
generally bear earlier, and more abundantly, than when on pear 
stocks. 
4. Does the apple, either the common or native crab, answer for 
a stock to engraft the pear on 1 Ans. —It does not answer. 
5. Would a warm dry, gravelly soil, with a north western expo¬ 
sure, be a good soil and aspect for the pear? Ans. —The first would 
depend upon the quality of the gravel—it should be somewhat argil¬ 
laceous, and we think calcareous, to suit the pear. We do not 
think the aspect of much moment at Hammondsport, otherwise than 
as it may influence the maturing of the fruit. 
6. Have you most of the Flemish pears in your collection—and 
have they borne ? Ans. —We have most of the best varieties.— 
We have been in the habit of receiving them annually—and last 
spring imported 5000 plants, of select varieties, new and old, from 
London. Trees seldom bear fruit in museums. 
The cultivation of the pear, on soils adapted to its growth, and 
where the fruit can be sent to market, would, after a few years, be 
a most profitable business. Good fruit always commands a high 
price ; the trees are long lived, and yield generally a heavy burthen. 
The vergaleu ordinarily sells at $2.50 to $3 per bushel, has been as 
high as $17 the bbl; and the w inter and spring table fruit would 
probably sell as high, were it in market. 
Bones. —David Foote, of Westchester, asks the price of grinding 
bones for manure, a description of the machine for grinding them, 
and what they are worth when ground. The only bone mills in the 
United States are in the neighborhood of New-York. We have not 
seen and cannot well describe them. We have had many loads 
crushed in a plaster mill, and paid for this one shilling a bushel.— 
The price of bone dust in Great Britain is 2s. 6d. and sometimes 
3s. 6d. sterl. per bushel. At Long Island we believe they are some¬ 
what cheaper. Mr. Foote recommends a slope in stable floors, 
of | of an inch to the foot, inclining from the manger. 
CATTLE AND SHEEP HUSBANDRY. 
Opinions of eminent Breeders, Graziers, tj-c. collected and condensed 
for the Cultivator. 
“ Fattening cattle for beef, is well known to be performed, by graz¬ 
ing them at liberty in the pastures, and stall-feeding them at home. 
The latter is most commonly practised, in the winter season, but it 
is equally practicable and beneficial in summer: and the universal 
neglect of so certain a mean for the acquisition of so great and un¬ 
common profit, must go to the account of our indolence, or our unac¬ 
countable prejudices. The success of fattening oxen by mowing 
the green meat (grass) of whatever kind, during the summer, has 
been often and fully ascertained. The meadows and pastures are 
thus preserved, and may be manured to infinitely greater purpose, 
by the saving made of dung and urine, and their superior condition 
and quality; and the herbage itself, secured from the tread of cat¬ 
tle, will go nearly twice as far, and (these important hints cannot be 
too often repeated,) the cattle may be kept secure, and quiet in the 
shade, free from every annoyance. Upon farms destitute of the great 
convenience of ox houses or yards, light sheds run up in temporary 
enclosures, near to the grass intended to be cut, will prove entirely 
sufficient. The cattle will fill themselves, lie down quietly to rumi¬ 
nate, and under the same circumstances, will improve much more 
quickly than if they had the liberty to graze. Nor does here lie any 
objection as in the case of milch cows. It will appear in experi¬ 
mental calculation, that the extra expense of cutting, carrying and 
attendance, is most amply repaid ; in fact, that a very considerable 
additional profit is realized.”— Lawrence on Cattle. 
Feeding. All cattle should be maintained in a progressive state 
of improvement; for if they remain stationary, there is a loss of in¬ 
terest of money and of time ; if they go backward, there is a posi¬ 
tive loss of property, with the additional prospective disadvantage 
of injury to the animals, of delay, and of difficulty in regaining their 
former plight. Should this irregularity be repeated, it is probable, 
the far greater share of the expected profit of grazing, will be found, 
on a fair calculation, to be sunk. Duly apportioning the stock to 
the quantity of food, and regular feeding, are the life and 6oul of 
cattle keeping. Ofttimcs you will see store pigs running about a 
