40 
THE CULTIVATOR. 
severe than in any part of onr country. The Llama is 
the camel of this continent, and the Alpaca variety is 
about four feet in height and six feet in length. Like 
the camel they are very hardy, subsisting on the coars¬ 
est and scantiest food. The flesh is considered by the 
South Americans as the best kind for food, and they 
are raised in large numbers for this purpose, as sheep 
for mutton are with us. 
Highland. 
Agricultural 
Society. 
BREEDING CATTLE. 
At the late meeting of this noble institution, probably 
the most efficient and best conducted agricultural asso¬ 
ciations in any country after an able address from the 
Marquis of Tweeddale, the following questions were 
proposed to be discussed, and the individuals named 
were selected for the purpose. 
“ I. How far is it a wise and prudent measure to cultivate 
bo largely the southern breed of cattle, to the risk of entire 
loss, or at any rate to the deterioration of the fine native 
breeds of cattle 1” 
Mr. Heriot and Mr. Craig were appointed to discuss 
this question. 
“ II. Would it be better to feed sheep fat for market, or 
bestow the extra keep raised in this northern district of the 
country upon the young stocks : and how far crossing dif 
ferent breeds of sheep may be carried on with advantage V 
Mr. Dudgeon and Mr. Horne were appointed to 
epeak to this question. 
The remaining questions were, 3d, “ What is the best 
method of thorough draining ?” 4th, “ What is the best 
and most economical method of destroying thistles, rag¬ 
weed, ferns, and other noxious weeds ?” 5th, “ Can 
bone manure be considered effectual for a crop, succeed¬ 
ing turnep, without being a second time manured, or ate 
off by sheep ; and if so what quantity will the acre re- 
xequire ?” and 6th, “ the advantage and economy to a 
farmer in using machinery for cutting turneps, hay and 
straw, and in bruising grain for stock?”—and were spo¬ 
ken to in their order by the Marquis of Tweeddale, Dr. 
Nicols, Mr. Sim and Mr. Davidson. 
In the speeches made, and papers read, on these seve¬ 
ral topics much valuable information was communica¬ 
ted, and many important truths stated. From the deci¬ 
sive advantages of this mode of proceeding, we think a 
profitable hint may be derived for the future meetings of 
our agricultural societies. 
Mr. Heriot gave an interesting account of the rise and 
present state of improved Durhams, and their introduc¬ 
tion into Scotland ; correcting a statement of Lord Spen¬ 
cer, that the best short horns were the result of a cross 
between a Durham bull and a Galloway cow, made by 
Mr. Colling; whereas the cross alluded to was between a 
Galloway bull and short horn cows ; and though the re¬ 
sult of this cross was several splendid cows, i: eventually 
Mr. C. gained neither fame nor profit by the experiment; 
and though by this time the stain is probably washed 
out breeders who possess the best herds have always 
carefully guarded against the blood thrown in by this 
cross, which has ever since been technically termed the 
‘ alloy.’ ” 
Respecting the much controverted point of breeding 
in and in, Mr. Heriot remarks— 
“ It is certainly an undoubted fact, that the splendid and 
beautiful animals in the possession of Messrs. Codings and 
a few others, thirty years ago, were produced, as I already 
mentioned, by putting the sire to his own progeny. But 
with those animals, the success of that extraordinary mode 
of breeding appeared to stop—for, by unfortunately pursu¬ 
ing a similar course, for eight years, the fine stock (pure 
short horns) brought to the Tweed side by Mr. Robertson, 
became not only extremely delicate, but many died of con¬ 
sumption, so that he was obliged again to apply to the 
Messrs. Coilings for fresh and more distant blood than 
his own. By hireing the bulls Wellington, Maidas, and 
Brampton, and using them during ten years, his herd, alto¬ 
gether clear of the “ alloy,’ again became superb.” 
Mr. Heriot had no fears from the spread of the Im¬ 
proved Short Horns, and thought them admirable for 
their size, early maturity and fattening qualities. 
Mr. Craig’s paper related to the effects of the Short 
Horns on the native breeds. His remarks related to 
Scotland; but as they are applicable to the native breeds 
of all countries, we make the following liberal extract, 
since few subjects can be of more importance than a 
correct understanding of this question. 
“ First, he contended that crossing [with the short horns] 
must deteriorate the native breeds. I hat this must ultimate¬ 
ly happen is beyond a doubt. At present the rage over all 
Scotland is to cross the cows and heifers of the Scotch 
breeds of all sorts with short horn bulls. The consequence 
of this is, that parties will see their error when it is too late; 
as the excellent and hardy beasts of Galloway, Fife, Angus, 
Aberdeen, and the West Highlands will be gone : and the 
whole of Scotland will be filled with a mixed and spurious 
race of cattle. That parties will in the first instance select 
the finest cows and heifers to put to the shorthorn bulls, and 
that the first cross will in most instances be large and hand¬ 
some is not doubted ; but then, from the neglect that must 
ensue (and it has already begun) of keeping bulls of the na¬ 
tive breed, the supply of pure Scotch cows and heifers must 
run out, and the consequence will be that people must and 
will breed from crosses, and it is generally allowed that a 
second cross is a failure. But in case the native breeds are 
destroyed, many people say we can breed pure shorthorns 
So we can, but will that be for our interest ? The short horn 
breed is soft, delicate, and liable to many casualties in our 
eountry and climate, to which Scotch cattle are not; and 
let it be kept in mind that short horn cattle, or even crosses 
from them/are very inferior beef, generally selling at 6d. to 
2s. a stone less than the fine grained and beautifully mixed 
beef of Scotland. It is not denied that well bred short horn 
cattle are very handsome to look at, but they are made so at 
great expense. Earl Spencer, who is allowed to be one of 
the best breeders in England, has a herd of very fine ani¬ 
mals of this description, but how are they kept 7 Why, they 
are fed, groomed and clothed like race-horses, and it is very 
questionable if there are many farmers in Scotland disposed 
to be at that expense, and, if they were so inclined, would 
it not be wiser to give the extra feeding to the best Scotch 
cattle, which invariably fetch a higher price per stone 
in market. But the English do not run upon short horn cat¬ 
tle as we are inclined to do, though England is the native 
place of these cattle, and the climate is much better suited 
to the breed, than that of Scotland. Many of the English 
farmers would not for any consideration, contaminate their 
fine Devons, Herefords, Long Horns, &c. by infusing one 
drop of short horn blood into them. It may also be observed, 
that short horn cattle are to Scotch cattle something as Lie- 
cester sheep are to Cheviot sheep. Now' there is not a 
Cheviot sheep farmer who knows his own business, in the 
Highlands of Scotland, but would say that by crossing his 
hardy Cheviot ewes with the finest and highest bred Liecester 
tups, his flocks would be ruined, and his own ruin would 
soon follow. If individuals only were likely to suffer from 
the propagation of this soft and delicate breed, no one would 
mind ; as it is, he submitted if the subject, important as it 
was to the whole of Scotland, wrns not worthy of attention.” 
Mr. Wetherell of Durham, corrected the statement of 
Mr. Craig, respecting Earl Spencer’s cattle, saying he 
was personally aware of the fact, that his Lordship’s 
stock was “ badly kept on bad land.” 
This question of the effect of crossing the short horns 
with our native stock of cattle and then breeding from 
this mixture, is one of great interest to this country and 
particularly to the northern states. The produce of 
the first cross is good; there can be no doubt of that; 
but the opinion is becoming general, not only in Europe 
but in this country, that the progeny of these crosses are 
inferior to either of the original stocks, possessing few 
of the good qualities, and most of the bad ones of both 
races. The true course in crossing with animals, is by 
many of the best breeders supposed to be, to keep the 
original stocks pure, and cross with these alone; recourse 
being had to selection, to correct any tendency to dete¬ 
riorate that may be discovered. 
Breeding Sheep. 
The discussion respecting sheep was principally on 
the merits of the different systems of feeding sheep for 
market adopted in Scotland, systems so much at va¬ 
riance with ours, as to have little interest to the Ameri¬ 
can readers. An incidental remark of Mr. Horne, on 
the crossing of sheep, appears worthy of notice, as 
crosses of the Leicester and Merino are very fashiona¬ 
ble at present in this country. 
; With regard to the crossing of sheep, it must depend up¬ 
on locality where climate, land and food w ; ere favorable for 
Cheviot and Liecester sheep, he would advise them to get a 
cross as fast as possible, and then they would get the most 
valuable animal that could be produced, and one that could 
be brought to market at as low an expense as the pure Lie- 
cesters. Another cross was between the Cheviot, and black 
faced sheep. How has it been introduced ? It was intro¬ 
duced in consequence of farmers thinking the hills too good 
for black-faced, and not good enough for Cheviot. He be¬ 
lieved they were all well aware that in crossing sheep it w r as 
necessary to take care never to exceed the first cross, otherwise, 
according to every information he had obtained, they were 
doing what was not a wise thing.” 
Draining. 
The paper on draining by the Marquis of Tweeddale, 
was a valuable exposition of the benefits of thorough 
draining, and the best mode of effecting it; with a de¬ 
scription of the soils where it most required, and the ex¬ 
pense of performing it. Here we are met at once by 
the fact that outlays are proper there that would be 
ruinous here; the expense of draining, according to our 
accurate tables of the Marquis, exceeding the value of 
the best lands in the country. Still the advantages of 
draining, even in the manner in which it can be con¬ 
ducted in this country, are rendered perfectly apparent, 
and should attract the notice of every farmer. 
We shall give a few extracts best calculated to de¬ 
velop the system recommended, and the mode pursued. 
“ Experience has taught me that the drains ought to be 
made longitudinally and in the furrows; the distance of the 
drains from one another ought to depend upon the quality of 
the subsoil; in those subsoils which i have experienced, 15, 
18, and 30 feet are the distances I have found most efficient. 
Where the ridges are 15 feet, and the drains at the same dis¬ 
tance from one another, the depth of the drain should be 24 
inches—at 18 feet, 30 inches—at 30 feet, 36 inches. 
“ In filling up the drains above the tiles, [or the covering 
of the water course] several plans have been adopted, de¬ 
pending on the locality of the farm; gravel, sand, small 
field stones, quarried stones broken small, or the surface sod 
is generally used. Gravel or sand appears to me to be the 
best covering to place on the straw placed over the tiles, as 
the water filters through either, taking nothing along with 
it, but what the farmer wishes to get rid of! The surface 
soil is w'hat is next best, then the small land stones, and 
lastly quarried stones broken small. If the drain is three 
feet deep, it is frequently filled with a foot of stones above 
the tile, a sod is placed above the stones, the remainder of 
the drain is filled up with surface earth. The subsoil that 
comes out of the drain, should be spread equally over the 
ridge, or the space between the drains. 
“ The system I have adopted for the treatment of the lands 
on my own farm, where the soil and subsoil are of the weakest 
quality,such as I have previously described much [resembling, 
what is called the hardpan lands of this country.— Eds. of 
Cult.I is as follows. After it is drained in grass, the land i» 
trench plowed, making the furrow from 14 to 16 inches; 
the sod, of course, is turned into the bottom of the furrow. 
The plowing is done by two plows, each having a pair of 
horses, and as the W'ork is harder upon the horses that turn 
up the subsoil, or till, they every hour change with the 
plow that turns over the sod. The till remains exposed to 
the frost during the winter; in the spring the land is cross 
plowed, the sod is found quite rotten, and mixes with the 
till. Oats are sown—the crop is considerably better than be¬ 
fore the land was drained ; after the crop is cut, the land is 
ridged up wflth a winter furrow 7 —turneps are sown in spring; 
in ridging up the land for turneps, there is little or no ap¬ 
pearance of till. The best crop of turneps to be found in 
the same district of country is not superior to those grown 
after this management of the land ; the land after the tur¬ 
neps are off is plowed for barley; no appearance is now to be 
seen of till; there is an excellent crop of barley, and the 
grass seeds are always w 7 ell planted during the two years of 
grass which follow the barley—the fields have the earliest 
grass in the district of the country, the largest number of 
sheep per acre to feed on them, and the produce are the fat¬ 
test animals. The grass that formerly grew in these fields was 
of the worst quality, and sheep would barely eat it. No 
extra manure or lime has been applied to these fields. * * * * 
“ In conclusion, I think it will be satisfactory to state, I have 
an equal dread with other farmers, to bring till, such as I 
have described, to the surface before the land is drained. It 
is only after that operation has been effectually executed, 
that I consider the till or subsoil, when properly pulverized, 
forms a new soil, the most valuable and easy to work of any 
I know ; for in a wet season the water escapes by the drains, 
and in a dry season, the till or clay subsoil that has not been 
removed, retains sufficient moisture for the plants growing 
in the pulverized surface soil, to supply food for them by 
the exhalations caused by the heat of the weather.” 
Manures. 
The paper of Mr. Sims on the use of bone dust shows 
the excellence of that substance as manure, particularly 
for drilled crops, turneps, &c. The following paragraph 
struck us as showing the impropriety of relying on any 
single manure, to retain land in a state fit for cropping. 
In our agriculture, while we imitate the valuable, we 
should carefully avoid what experience has proved to 
be faulty or injurious. 
“ Many of us know that lime, when frequently repeated, 
ceases to operate so advantageously as at first; nay, that it 
may be, and becomes, absolutely hurtful ; and I apprehend 
that such has already been the case with bone manure, in 
places where it has been long in use . and that it may come 
to be so with us.” 
We think there is abundant evidence, that where 
mineral manures are alone used, the soil will become ex¬ 
hausted and incapable of producing vegetation; and that 
where animal or vegetable manure is continually ap¬ 
plied, though the vegetation may be luxuriant, the seeds 
are rarely perfected, particularly those of the cereal 
grains. A mixture of the two, with crops that re¬ 
quire both, seems to be what is required in good farming. 
Economy of Fuel. 
The necessity of economy in the use of fuel is daily 
becoming more apparent to every one who looks at the 
state of the country with respect to this article. Our 
forests are fast disappearing; to our rich coal mines 
multitudes can have no ready access, and the prices are 
such as to place it almost beyond the reach of the poor ; 
there seems therefore no way but to economize the 
wood that remains, and by using it in the most availa¬ 
ble manner, give time for new woodlands to take the 
place of the old. That stoves give out much more heat 
from the same quantity of fuel than fire-places is evi¬ 
dent, as in the last a very large portion escapes up the 
chimney without the least benefit. There is also a 
great difference in stoves giving out heat, and much is 
depending on the manner in which the smoke is allow¬ 
ed to pass from them into the chimney or air. With 
many the draft is so strong, and the conducting pipe so 
short, that nearly as much heat is lost, as in the old fire¬ 
place. Where practicable, stoves should always be in 
the lowest rooms, and the length of pipe should be such, 
or arrangements should be so made, that the heat may 
all be given out before the smoke escapes. If the wood 
is good, what may be called air-tight stoves, or stoves pro¬ 
vided with a close damper to the flue above the fire, and 
furnished with the means of closing it tight to prevent 
the access of air below, are found very economical. 
The Yankee Farmer says : 
“ We have used a common box stove in this way. We 
filled it with hard wood, and when well on fire, we shut 
the door closely, and then turned the damper in the funnel, 
and it would burn nearly a whole day without further at¬ 
tention, keeping the room warm. Had the stove shut al¬ 
most perfectly tight, the fire would have lasted a whole day; 
when with the funnel and draft open, the wood would have 
been consumed in less than one hour. When fuel is burned 
in a close apparatus, confined as we have named, it con¬ 
sumes very slowly, and yet it warms a room well, as it 
spreads, instead of passing out of the chimney, as is the 
ease where there is a strong draft and rapid consumption of 
fuel.” 
This is correctly stated, as wood cannot consume ra¬ 
pidly without a constant supply of oxygen, which in 
this case is partially cut off by preventing the admis¬ 
sion. The wood in this case instead of going off in 
flame burns as would charcoal, or wood that is being 
charred in a common coal-pit. Good wood only can be 
depended on in the air-tight stove, as with green or half 
rotted wood there would be more smoke than coals, 
even admitting a fire in such a stove could be kept up 
with such wood, which is, to say the least, problemati¬ 
cal. In all cases where wood or coal is burned in close 
stoves, care must be taken to prevent a fatal deteriora- 
