I 
144 COUNTY AGRICULTURAL SOCIETIES. 
Hence, we would say—first, decide what kind, quality, or 
breed you will have ; then select, with this law in view, the 
finest specimen to raise from ; and be sure, in all cases of veg¬ 
etables, the different varieties be grown apart, to prevent amal¬ 
gamation. 
The culture of roots, such as carrots, parsnips, ruta-bagas, 
turnips, &c., should be extensively entered into. Heavy car¬ 
rot crops for cattle soon return carats of gold ; then we may 
turn our attention to the improved breeds of domestic stock, 
rearing only those animals which are the best of their respec¬ 
tive kinds. What kind of animal is really the best for all, we 
cannot venture to say, because it mainly depends upon the abil¬ 
ity of the farmer and the improved nature of his land ; we 
hesitate not to say, however, that, amongst most kinds—even 
our common native stock — many valuable animals may be 
selected, from which a profitable stock may be reared. We 
desire to impress this fact on your minds that, with good 
attendance and good feeding, inferior animals can be much 
improved ; but, on the contrary, the best of animals will dete¬ 
riorate under a careless management, with insufficient or un¬ 
wholesome food. 
In this latitude nearly one-half the year must be passed 
without pasture for stock. It, therefore, is a matter of the 
greatest importance to farmers to know how to get them 
through winter in the cheapest and best manner. 
Johnson, in his Agricultural Chemistry, informs us : 
“ Heat is a necessary condition of life and health, in all ani¬ 
mals. It is produced in animals just as it is produced in a 
common fire, by the chemical union of two substances, called 
oxygen and carbon. The oxygen of the air, as it is inhaled, 
unites with the carbon of the food, and heat is given off to the 
system. Cold air contains a larger per centage of oxygen than 
the warm bland air of summer, and fatty oily substances con¬ 
tain a greater amount of carbon than vegetable or milk. Hence 
it is that in cold weather our appetites are keener and we crave 
oily substances, and a stronger diet generally. This proves 
