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4lw? <QwmmiLW <?iL,w?mwm?m* j ^, ?y . ? . VOLUME VII CHERAW. SOUTII-CAROLINA TUESDAY, JULY 12, 1842, NUMBEr.*** 'J. By MT? MAC LEA\. I Terms:?Published weekly at three dollar* a Vear; with an addition, when not paid within three months, of twenty per cent per annum. Two new Rubscribehs may take the paper at ! fire dollars in advance; arid ten at twenty. Four subscribers, not receiving their papers in town, may pay a year's subscription With ten dollars, in advance. A year's subscription always dtte in advance. Papers not discontinued to solvent subscribers In arrears. Advertisements not exceeding 111 lines Inserted of Otte dollar the first time, and fifty cents each nbseqilortt time* For insertions at intervals of two weeks ^5 Cents after the first, and a dollar if the intervals are longer. Payment due in advance for advertisements. When the number J of insertions is not marked on the copy, the i advertisement will he inserted, and charged til trdered out. 0"The postage must be paid on letters to tlie editor on the business of the olfice. For the Farmers' GaZotte. LKIBKO. The science of Chemistry, in the Inst fifty years, has given to man more cor rect data, whereby he may reason on the organization and growth of |>ianta, than all other sources of information together. c? Previous to its application to the science of Agriculture, mystery veiled the reasons for the truth of facts, which mankind ) were ages on ages acquiring. The Chincse were a thousand years learning by experiments without the assistance of scientific principles, what Europe has d? ? rnonstrated, by a recurrence to these principles in fifty. Sir Humphrey Davy, I by the application of Chemistry to Agri- I culture, pointed out the correct course of reasoning, and Loibeg standing on his 1 shoulders, availing himself of the lights before him, has boldly pushed his enquiries beyond bis predecessors. A brief exposition of his organic Chemistry, or tome of the results of his reasoning it is thought might amuse some of your readers, and lead them to a thorough study of iBApt If i< tfi },p rcrrelfed that the i HIL ?* *? (\? ? V flf *w ?-r w . - . .. I introduction, by the American Editor, is so abstruse, nnd out of the reach of the common renders, us to deter them from a , perusal of the text. HlMt'S. j Humus is that substance in soils, which is formed by the decay of plants, nnd is that which we usually call vegeta- ' ble matter. It has received other names from Chemists, according to the external 1 characters, and properties it possesses, such as Uliuin, IIuntie Acid, Coal of, Humus &c. This substance heretofore fins been considered the principal nutrinient of plants, which they receive from & the soil by their roots, and thnt Carbon or Coal which is known and ncknowl. edged to he the most abundant ingredient in plants, is thus received: since the known abundance or scarcity of Humus in a soil seems to afford proof incontcsti- j ble of its correctness. Yet this position, the truth of which seems settled beyond dispute, Lcibeg entirely overthrows, and proves that Humus in the form which it exists in the soil, does not yield the small, est nourishment to plants. Without going into all the proofs he adduces on this sub* ject, one will be sufficient for the present purpose. Alkali's a rid Alkaline earths do exist in the different kinds of soils, in sufficient ' quantity to form soluble compounds with Humic Acid. 40,000 square feet, lies. 1 sian, of wood land, (equal to 2G,917 En- J glish square feet) yield annually on an ave nge 2650 lb. Hessian, of dry wood, which contains 5-6 lb. Hessian, Metallic Oxides. Now, according to estimates, j 1 lb. of Lime combines chemically, with 10. 0 lb. of Humic Acid, 5. 6 lb. of the metallic Oxides would introduce into a | tree 6 lb. Hessian, of Humic Acid ; which admitting Humic Acid to contain 5-8 per cent of Carbon would correspond to 01 lb. of Hessian drv wood. Uut we have seen 2650 lb. of fire wood are really produced. A calculation of the quantity of Humic Acid which plants can receive under the most favorable circumstances through the agency of rain water, will come as far short in accounting for the quantify of Carbon contained in vegetation. A certain quantity of Carbon is taken away from the forest or meadow, yearly in the form of wood or Ilav ; and in spite of this the Carbon in the soil augments. The origin of Humus is doubtless connected with this question. Humus, no one denies, is formed from the decay of of plants, from whence, then, did the first plants on the earth receive their Carbon ? Surely not from tbe soil; for there w as none. In the coal formations where plants are found, whose growth was in fofmer periods of the earths history, they are almost destitute of roots, but of immense extension of leaf. The atmosphere must then he the sourde from which these plants received their Carbon, jn the condition of Carbonic Acid gas. ? n.t .1. _ I. I ne supply 01 mis gas in me aiuioipncic is kept up with great uniformity by combustion, putrefaction and respiration of animals. The proportion of this gas in the atmosphere, may be regarded ns nearly equal to 1-1000 part of its weight. This quantity varies according to seasons, but the yearly average remains the same. I In answer to a question that may be raised, whether this quantity, which seems so small, is sufficient to supply the whole vegetable kingdom,on the surface ofthe earth. The author enters into a calculation, to show that the atmosphere contains 3,000 billions Hession lb. Garbon ; a quantity which amounts to more than the weight of all the plants and of all the Strata of mineral and brown coal, which exist on the earth. The quantity of Carbon contamed in Sea Water is proportionally ffreater. This ?ns with the elements of O CJ water, Oxygen and Hydrogen, is absorbed by the roots, leaves and all green parts of plants ; and by the assistance of ligM and beat are assimilated and produce the 1 growth of plants, the roots and other parts which possess the same power, absorb con* i stantlv water and Carbonic Acad. This , power is independent of solar lights. In the shade and during the night. Carbonic ~ n Acid is accumulated, in nil parts of their structure; but the assimilation of Carbon and the exhalation of Oxygen do not ' commence until the eolar rays strike j them. ? Humus when in contact with the oxy- i gen of the atmosphere, is converted into 1 Carbonic Acid ; but this decay of Humus : cease9 upon the exclusion of Oxygen. The CarJisnnic Acid which protects the , nndeenved Humus from further change is , ..U .n.lwwl lur fhn rnnlo r\f ttlnnls Ttll>J 14 < HU30I (ICH 111 I IIV luwia ui IV- , is replaced by atmospheric air, by which ' the decay is renewed, and n new portion 1 of Carbonic Acid formed. The roots and 1 leaves act as so many mouths, stomach and lungs to plants, and the size of a ( plant is proportional to the surface of the . organs which are destined to carry food , to it. Through the process of vegetation there is an expulsion of matter unfitted for ' nutrition, hence the soil receives again the greater part of the Carbon which it had at first yielded to the young plant as food. This matter thus acquired is capable of decay and of furnishing renewed sources of nutrition to another generation of plants. The leaves in autumn and the roots of grass, and the like, are converted into Humus, so that a soil in this form, receives more Carbon than its decaying Humus had tost in Carbonic Acid. Thus it is asserted that plants do not exhaust the Carbon of a soil, on the contrary they add to its quantity. This being true, thtir growth must depend upon the reception of nourishment in the atmosphere. Plants thrive in powdered Charcoal, and may he brought to bLssom and hear fruit, if exposed to the influence of rain and the atmosphere ; because, says our author, rt is known to possess the power of condensing gas within its pores, and particularly Carbonic Acid, thus preforming all the offices of decaying Humus. ? O It has been observed that the elements of water enter into the composition of plants. These elements are Hydrogen and Oxygen ; all the Hydrogen necessary for the formation of anv organic corn? D pound is supplied to a plant by the decomposition of water. Wax, Fats and Volatile oils contain no Oxygen ; hence thev --.V I t,v ||,a ovtrnclinn ftf Carbon (11V IUI IIIVU \tJ IIIV from Carbonic Acid; and Hydrogen from water, by the expulsion of Oxygen. The known composition of the Organic compounds generally purest in vegetables' enables the chemist to state the different quantity of Oxvgen separated during their formation. In the formation of Acids the smallest separation takes place ; in the formation of neutral substances the : amount increases ; and in the formation ! of oils there is almost an exclusion of Oxygen. J O In the ripening of Fruits, by the action of sun shine and the influence of heat, ; there is a regular diminution of Acid, by I the expulsion of Oxygen. I The next important ingredient in the j structure of plants to be noticed, is nitro < gen ; without which in the richest vegefable mould plants could not attain maturitv ; this enters into the composition of Albumen and Gluten. Ammonia, compoundedof nitrogen and hydrogen is the form in which the rnnt3 of plants receive their hifrogen. Ammonia is the last product of the decay nrid putrefaction of animal bodies. As animal manures act only on vegetation by the formation of Ammonia a knowledge of the sources from whence it is derived becomes doubly^ inlercsting to agriculturists. By the putrefaction of animal and vegetable matter, this gas escapes and rises into the atmosphere, oven from deep recesses under ground* it has been the fate of Lei bog, first to publish to the i world, that this gas, obtained by the at- j mosphere, as just described} is afforded to vegetation by raitl water, thoilgli undetected in atmospheric air; it is found that onc^fourth of a grain may lie obtained from one pound of rain water; or a field ?f 40,000 feet square II. must receive 801b* of ammonia, or 65!b. nitrogen, provided that 2*500,000 lb* of rain water fall in the space of a year; which is the estimated quantity that falls in some parts of Germany ; in our own country it is doubtless greater. Ammonia may likewise he detected in snow water, and the inferior layers of snow which rest upon the ground will contain the greatest quantity. This discovery has led to the solution of the question which liny hprotofore mr/z!ed the Agricultural Chemist. How does (Jypstim, burnt I day, or oxide of Iron, add to the fertility of a soil ? That they act as stimulants to plailfs, nsnromatiCs to the human stomach, cannot be true ; for plants have no nerves. It has been ascribed to the great attraction they have for water; hut common dry arable land possesses this property in a greater degree. They act sitllply in givinga fixed condition to ammonia, received by rains, and prevents its escape again into the atmosphere. The solid excrements of animals contain less irnmonia than their urine; and human irine is the most powerful manure for i-egetahles containing hitrogen ; 100 parts if wheat grown on a soil manured with cow dung (a manure containing the miallest quantity of nitrogen) afforded only 11.05 parts of gluten and 04 38 parts starch ; while the same quantity grown r>n a soil manured with human urine yielded the maximum of gluten, 35 per cent. Cultivated plants receive from the atmosphere the same quantity as trees and tiie like; hut this is not sufficient for the purposes of agriculture. It hecomes the interest of the Agriculturist to employ all the various means of in- i eronsing the quantity of ammonia, and i fixing it in the soil. Leiheg closes the j chapter on this gas with this somewhat j remarkable sentence : Carbonic acid, wa- j tcr, and ammonia contain tlie elements | necessary for the support of animals and i vegetables. The same substances are j tlie ultimate products of the Chemical process of decayed putrefaction, all the j innumerable products of vitality resume after death the original form from which they sprang; and thus death?the coin* plete dissolution of an existing genera- | tion, becomes the sources of life to a new i one. In organic bodies substances are like, wise requisite for the formation of cer- I tain organs destined for special functions j peculiar to various families of plants.? ! These substances in solution are imbibed : by the roots of plants acting as a sponge. ! Substances thus conveyed arc retained in greater or less quantities, or are cntirely separated when not suited for assimilation. The organic acids in the vnrieties of vegetation, are in combination with pnt.ash, soda, liine or magnesia.? These bases regulate the formation of the acids. The leaves contain more alkalis j than the branches; and the branches | more than the stem ; because their office is to prepare substances for assimilation; and it is important to remark that any j one of the alkaline buses may be substi- ! tilted for another, the action of all being (he same. Unequal quantities of alkalis 1 ill Lrirwlc t Tf'RS I lie IIMJ'IIIUU III! 111 111, l 111 niiiua ui . or plants. 10,000 parts of oak wood yield J 250 parts of ashes; the same quantity of ( fir wood only 8'i. Does not this fact give a reason why old fields that have heen long in cultivation when turned out first grow up in pine? The alkalis of the earth hcing partially exhausted, a i sufficiency is left for the pine and the oak follows when a restoration takes ; place. The discovery of Leihcg of the supply ; of ammonia to plants from rain water, says the North American, will probably ! he carried to a much farther extent. J Already has it been proved in Germany, that several seeds of Alpine plants whose germination lias hitherto been attended with difficulty will grow readily if sown in contact with snow. Some of the most intelligent farmers in Germany have already testified to the I value of the new views disseminated by s Leibeg; and in Franco amongst the * learned they are exciting general admi- f ration. A new edition lias been pub- 1 fished, with the addition of extracts from the lectures of I)r. Dauberrv founded on 1 this work ; discussing the principles^ and j their practical application ; besides which they contain the result of thany experi- g ments undertaken as tests of those prim ^ ciples. d n v. From the Aibatiy Cultivator, -wW V MANAGEMENT OF POULTRY. { Messrs. GayJord and Tucker:?I have n been requested to give you and your rea- j dt rs some account of my success, in the c management of domestic fowls. My ex- c periments having been continued for t| many years, have wrought in me the c full conviction, that there is as great a g difference and as much ground of prefer, p ence among the breeds or varieties, as 2 there is amnr!g cattle; Having tried a c great number of different kinds, I have adopted as mv favorite, the Poland breed, or the black top knots, as they are familiarly called. These, iviieii pUre 01 Q thoroughbred, ate of a glossy coal-black, g with a large tuft of long white feathers Q on the top of the head, and are the most d beautiful domestic fowl probably,, that e can be found in this country. Their ex- R cellence consists mainly in their disin- a clination to set till they are three ar four 11 i I . 11 e 1 1!? years om, ana wnen wen tea, continuing ^ to lav eggs the whole year, except during o moulding time, ihis generally commences in the month of October and November, and occupies about six weeks, during ^ which time they never lay eggs, p Last year I kept of the black top-knots, two cocks and fourteen hens. Early in De cember, 1840, they hegftti to lay Arid Continued laying, with occasional intervals of from three to six days, all winter and j summer, till about the middle of October, 1841. The whole number of eggs produced, I did not ascertain; but of the eggs of three hens, that laid by themselves the year round, I kept an account, and found that they averaged 200 eggs each. Only ^ two of the fourteen hefis showed the least c disposition to set during the year. The S food thev consumed during one Vent, n consisted, first of twelve bushels of dnm- a aged wheat which I purchased at twenty- ^ five cents per bushel, and afterwards r twelve bushels amounting to six dol- c lars. This, with a supply of fresh wa- . ter every day, kept them in good condi tion, and caused them to produce large eggs, for all fowls lay larger and heavier eejrs when well fed, than when thev are poor.?My fowls have also laid the whole of this last winter. 1 have never succeed- * ed so well with any other. 0 Piuffon says, a common hen, well, fed n and attended, will produce upwards of ? 150 eggs in a year, besides two broods of c chickens. ? Rut the common hens I (of. s mcrly kept, always fell much short of this |; number. t Were I to describe as the result of my c experience, what I think the best food for j fowls, I should say a plenty of grain, not | much matter what kind, cither boiled or soaked in water, and in w inter mixed with , boiled potatoes, fed warm, twice a day. Itisalsoof great importance that they r hare a warm sunny place to stay in dur. * ing winter, for if left without care tofind ' their roost here and there in an open 1 barn or shed, they will produce no eggs. I If thev could, it) winter, ho roosted in a v tight, room, ten feet square, where by s their contiguity they could mutually im- i part warmth, their improvement would be rj mnnifest to the ino>t incredulous. v The only disease of consequence that t I have observed among my fowls, has r been the pip, which is a kind of horny f scale growing on the tip of the tongue, | and by u hich thry are liable to be attack- . ed late in autumn and early in the winter. 1 When attacked with this, they appear c stupid, stand by themselves, with no in clination to move about, refuse all food, f and if not attended to in two or three 1 days, they die. On discovering these symptoms, they should be immediately t caught, and with a knife or the thumb t nail, this scale may be caught on the low- r er side of the tongue and peeled otf, c when they will immediately recover. I Kekpimj Eggs.? Having tried many c ways of preserving egg-S I nave found the following to be the easiest, cheapest, - - ? 1- i ? surest and best, i nne your ctock, nt-g, or barrel, according to the quantity you c have, cover the bottom with half an inch * of fine salt, ami set your eggs in it close * together on the swa//e/i'/; bo very pnrtic- f ula r to put the small end down, for if put I in any other position, they will not keep I as well, and the yolk will adhere to the < shell; sprinkle them over with salt so as < to fill the interstices, and then put in a- < nother layer of eggs, and cover with salt, < and so on till your vessel is filled. Cover , it over tight and put it where it will not | freeze, and the eggs will keep perfectly fresh and good any desirable length of time. My family have kept them in ' this manner three years, and found them ? j ? I~:,I i Ull as gOOU H3 Hliniwill uwnu; M , we have never had a bad egg since nc commenced preserving them in this mauI ner. Tiie trouble is comparitively nothing, for when we have a dozen or so mote than we wish to use, we put them ir. the cask and sprinkle them over with salt; and when at any future time we wiah to take them Out, thrv nre accessible and the i inlt is lininjured. But mark! the eggs j should be put down before they berome stale, say within a week or ten days after hev are laid. Every man by this process may have >ggs as plenty in winter as iri summer; md farmers who make a business of seling their eggs, may easily calculate the irofits of preserving them in summer and elling them in winter. Eggs where ] [ ive, sell frequently In summer at 8 cents, ind In winter as high as thirty-seven and i._ir i t.. . r .u i nan cum* per (iuz. in view ui uicsr i arious considerations, it must be evident! hat no investment that a farmer can nake, will yield 90 great A profit as a few iollars iri domestic f>wls* They will ost, probably in no case, more than 50 ents each per year for their fcod; the rouble of taking care of them is fullv ounterbalanced by the pleasure they ive; and they will or may be made to roducc each on an average; frottl *300 to 50 eggs, besides an occasional brood of hickens. The theory of your correspondent 13., d your March No. respecting animal nod being necessary to the production f eggs, does not correspond with my obervation of facts. I have for years been bliged to shut up my fowls during most f the summer, where they could neith r get insects nor any kind of animal food, nd trfet they continued to lay as much as ny I have ever known to run at large. The banishri'lent bf docks too, which e recommends; J HdVd tried, rind ribandned it as unnaitifal arid Wohse than use. 2ss; for with a good attendance of the nale, say one to six in summer, and one o four or five iri Winter, 1 have always ound the hens to be most profitable. Buffalo, March, 1842. MObF OF MAKING SPERMACETI AND Oil FROM LARD. Mode of manufacturing Elaine and Stea. rine from Lard, Patented by John H. Smith, 122 Front Smith street, New T* 1 . J itTK cuy. To all whom it may concern: He it mown that I, John II. Smith, of the city >f Brooklyn, in the county of King*, and state of New York, have invented anew md useful improvement in the manner of epnrating from each other the elaine and tearine which are contained in lard, by neans of which improved process the iperation is much facilitated, and the iroduct* are obtained in a high degree <fpurity; and I do hereby declare that he following is a full and exact descripion thereof: The first process to be performed upon he lard is that of boiling, which may be fleeted either by the direct application f fire to the kettle, or by means of team; when the latter is employed, 1 ause a steam tube to descend from n team boiler into the vessel containing the ard ; this tube may descend to the hotom of the vessel, and be coiled round in said bottom so as to present a large icating surface to the lard, provision icing made for carrying ofT the water and vaste steam in a manner well known ; >ut I usually perforate the tube with tumorous small holes along the whole of hat portion of it which is submersed lie. ow the lard, thus allowing the whole of he etcnm to pass into and through the ard. To operate with advantage, the -esscl in which the boiling is effected hould he of considerable capacity* holdng say from ten to a hundred barrels*?The length of time required for boding vill vary much, according to the quality >f the lard ; that which is fresh may not equire to be boiled for more than four or ive hours, whilst that which has been ong kept may require twelve hours. It s of great importance to the perfecting >f the separation of the stearine and ilaine, that the boiling should he coninued for a considerable period as above ndicatcd* My most Important improvement in he within described process, consists in he employment of alcohol, which I nixed with the lard in the kettle, or boil:r, at the commencement of the operaion. When the lard has become suffi:icntly fluid, I gradually pour and stir into t about one gallon of alcohol to every iighty gallons of lard, taking care to in :orporate the two as intimately as possi>le ; and this has the effect of causing a rery perfect separation of the stearine inc. elaine from each other by the sponaneous granulation of the former, which akes place when the boiled lard is allow, jd to cool in a state of rest* I sometimes :ombine camphor with thd alcohol,- dissolving about one fourth off a pound in o jach gallon of alcohol, which not tfnly 144ves an agreeable odor to the products^ but appears to co-operate with the nlco. I10I to elfect the object in view j the cam. phor, however, is not an essential ingredient, and may be omitted. Spirit of ' 1 A lower proot than alcorioi may De useu, uin not Willi ccpm) benefit.. Alter the boiling of the lard with the *!sobol has boon continued for a sufficient length of time, the fire is withdrawn, or the supply of steam cut off, and the mass is allowed to cool sufficiently to admit of its being ladled, or drawn off into hogs* heads, or other suitable coolers* where it i 4 to be left at perfect rest until it hai rooled down, and acquired the ordinitrV temperature of the atmosphere; as tho cooling proceeds, the granulatidri ednse quent upon the separation df the stearine and claine will take place arid become perfect. The material ia then to be put * H . I t I J into Daps, and pressed moderately, unaer a press of any suitable kind, which **ill. cause the elaine to flow nut in a state of great purity, there not being contairffed within it any appreciable portion of the stenrine ; this pressure is to he continued until the stcarino is as dry as it can be made in thts waj. The misses of the solid material thus obtained are to be rc-melted, and in thto state to be poured into boxes or pans, of a capacity of ten or twelve naMons. and allowed to form lumps which I d nominate blocks; then when removed from the vess s md piled, or stacked up for a w k or l< n days, more or less, tfye roora^contain hg it should be at a temperature of nearly 60 degrees, Which will cauac a sweating or doiSirig from the blocks, and they will irtiptbve in Quality j the blocks are then to be rolled in cloths or put into hags, and therie placed between plrite^ and submitted to very heavy pr&Wdfri \if means of a hydraulic press. After this pressure it is brought again into the forrtt of blocks, and these are to be cut tip by means of revolving, or other knives, or cutters; the pieces thus obtained rirfc id bfc put infd brigs, and subjected to the ad* tidn of hdt fitter, or of steam, in a pi>*s* until it bedtimes hard enough to be manu> factured into candles, or put up lor other purposes to which it may be desired to ap. ply it. The manner of subjecting it to the action of heated water, or of steam* ?? to place (he bags containing the stem-he in in a box, or chest, into which heated water, or steam, may be introduced, but not to such an extent as to fuse the stearine. * ~ " - ?i 1 A loliower is; men 10 oe pmceu ngum**...? bags contained in the box, or chest, and moderate pressure made upon them ; the material will now be found to have acquired all the required hardness, and to possess a wax like consistence, such as would generally cause it to be mistaken for wax. 1 am aware that alcohol has been Used for the purpose of separating elaine and stearine from each other in analytical chemistry, but the lard or other fatly matter consisting of these substances, has, in this case, been dissolved in ttie heated alcohol, and the whole has been suffered to cool together; this pr?*jesa would he altogether inapplicable to manti. facturing purposes, as the cost would exceed the value of the product. In my manufacturing process, instead of dissolve ing the lard in alcohol, I add a small pro. portionate quantity of the latter to the former, the whole of which is driven off* at an early period of the ebullition, but by its presence, or catalvtically, disposes th? elaine or stenrirte to separate from each other, which they do after long boiling and subsequent cooling. I do not, thertt. fore, claim the use of alcohol in scpara. tingelalne and stoarine from each other# by dissolving the fatty matter in heated alcohol, and by subsequently cooling the solution ; but what I do claim, as of my invention, and wish to secure by letters patent, is the within described method of effectively promoting their separation, by incorporating alcohol, highly rectifi*-d 8t irits, wilh the lard in small proportionate quantities; say one gallon, more or less, of said alcohol, or spirit, to eighty gallohs of lard, and then boiling the mi*?nre I'of several hours, by which boiling the whole of the alcohol will be driven off, but will have left the elaine and stearine with a disposition to separate from each other on subsequent cooling, as herein indicated and made known. JOHN H. SMITH. Witnesses,?T.H. Patterson,U.S.Fitch; nCSIXESS HORSES. To the Editor of the N. Y. *'Sjnrit of the Timet'" Dear Sir,?Your cofreeporu dent, signing * douth hill," iff the No* of* July 3, 1841, asks, as to The business horse, the horse of all work?strong, but showy, full 16 hands high, not detictaftt inactivity in the harness, or under the saddle, but patient and powerful for draught?Sow is such a variety to be cii. tained and perpetuated/" Tr.is quest'on is one of such importance to the public, that 1 beg to answer it so far as in iny porter. I cannot pretend to tell how to produce this most desirable kind of horse in perfection, bet a little ex. perience and some observation awl re(lwC' tion have enabled me to say bor*f d htirma very nearly of tbo rutpitfed standard, may be proddced in a toajofity of trials, by the brccdefsof the (Jnited States, an cheaply almost as the poorest. 7>/ them emnlov choice stallions of the Norman French Canadian breed. Those who have notseerf will scarcely believe (for many who have tlr*msclve* reared such animals do not admit the cause of their excellence, but attribute the growth and perfections to " chance") that an ordinary American mare under 15 hands, put to a stout active Canadian of 14 or 14,1-2 hands, will produce a foal, which, (houghsmall, crooked, and inferior at birth, u ill frequently at 6 years of ago pass 16 hands in height, be well formed* .active, true, resolute, unJ kiuJ, and when *