Cheraw gazette. [volume] (Cheraw, S.C.) 1835-1838, March 15, 1836, Image 1
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C'HERAW GAZETTE.
^ M. MACLEAN, EDITOR ?fc PROPRIETOR. C1IERAW, S. C., 1 UESDA\, MARCH 15, 1836. VOL. I. NO. 18
| Published every Tuesday.
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medical.
Small Pox.
Those who have been affected with this disease
in Marlboro', have not, we believe, had much
medical attendance; and, should the disease
spread, this will no doubt be the case with others
also. For the benefit of such, should there be
any of them among our readers, v/e take tho following
short and simple account of the mode of
treating the disease from " Good's Study of -Vc.
diciae." In doing so, we would not be understood
as wishing to encourago quackery; for we are
sure that it is constantly killing its thousands
upon thousands. Dut we do wish to alleviate
suffering and lessen the number of deaths among
those who cither cannot or will not procure regular
mcdicai attendance in their sickness.
" The grand principle in the treating
of small pox, is to moderate, and keep under
the fever; and, however the plans that
have been most celebrated for their success
may have varied i:i particular points, they
have uniformly made this principle their pole
star; and have consisted in different modifications
of fresh air, cold water, acid liquors
and purgative medicines: heat, cordials,
and other stimulants having been abundantly
proved to be the most effectual nutans of
exasperating the disease, and endangering
life.
Dr. Mead seems to have been almost indifferent
as to the kind of purgative employed,
and certainly gave no prclercncc to
mercurial preparations. His idea was that
all were equally bcueficial that would tend
to lower the system. And in this maimer
ho accounts tor the mildness of the disease
1 after any great evacuation, natural or artili
cial; after acute diseases, child-birth, and
salivation.
Mercury, however, appears to have a
specific influence upon the action of variolous
matter ; for though, when 'Considerably
diluted with water, it is still capable of
propagating the disease by inoculation, yet
YonWensel has shown satisfactorily that
when triturated with calomel it loses its energy,
and in inoculation, becomes inert and
useless. Mercury has hence been denominated
iu Germany reincdium pancrexton,
and has certainly supported its character as
the best corrector of the small-pox we are
acquainted with from a period antecedent to
the introduction of inoculation into Europe,
to tlie present day. " Physicians who attend
hospitals/' says .Sir George J laker,
" have frequently observed the small-pox
M 1 ? ... I
to l>e particularly iiuiu in tnose patients who
have happened to receive the infection soon
after a mercurial ptyalism ; and inoculation
\ is said to have been a much more success%
ful practice in some of our American colonies
since the use of calomel has been there
introduced into the preparative regimen."
When given merely as a purgative it is
usually mixed with jalap, and in this manner
acts much more briskly.
Exposure to fresh and cold air is nearly <
if not altogether, of as much service as Caiomei;
and hence the patient, however inactive
and dejected he may be, should be
roused frSm his bed,and urged to use gentle
exercise either abroad or iu a cool capacious
room. Colli water is usually prescribed
in large draughts for the same purpose
and very generally proves highly refreshing.
The acids, and espcciall the diluted
mineral acids, have a peculiar influence in
diminishing the extent of the eruption; insomuch
that some inoculators have been
bold enough to prophecy the number of
postules a patient would produce under a
giveo quantity of the acid. Whether anv
one of the acids has an intrinsic power beyond
the rest, has never been sufficiently
put to the test of inquiry; nor is it clearly
ascertained in what way they operate towards
the present effect. They are an ex-1
cellent refrigerant in fevers of all kinds, but
> in small-pox there seems to bo a something
beyond this power, and they probably re.??
siroiii iuc- process 01 assiiiJuuuuiJ.
Lemonade may conveniently form the
common drink during the lever; or a solution
of cream of tartar in water, which, as
tending to keep the bowels gently open, will
be preferable. When the fever is considerable,
the purgative should be repeated at
each of its exacerbating stages; and if convulsiQn^fits
arise, the spasmodic irritation
is best removed by laudanum.
Rl'RIL ECOXOtll.
From the Highland and Agricultural Society
of Scotland.
OS THE POINTS BY WHICH LIVE STOCK ARE
JUDGED.
By .Vr. James Dickson, Cattle Dealer.
Were an ox, of fine symmetry and high
condition, placed before a person not a
judge of livestock, his opinion of its excellencies
would be derived from a very limited
view, and consequently from only a few of
t its qualities.
He might be pleased with the tint of its
colors, the plumpness of its body, and the
a or..,othncs? "M,J "locvip^s <-t us s! :n. H. '
i _
is oi me niosi vajuuuK- muu , uuu u ^u?i , ?
tell the probable abundance of fat in the in. c
terior of the carcass. In short, a judge i
alone can discriminate between the relative j t
values of the different points, or appreciate '
tie aggregate values of all the points of an j j
ox. The parts of an ox bv which it is j j,
judged are called points. t
We have thus seen that a person even to-!
^ tally ignorant of cattle, may judge of some t
of the most apparent properties or points of ^
a fat ox; but were a lean ox placed before
hint, he would be quite at a loss what opinion
to pass on its present, and far more on
its future condition. The outline of its lig- v
ure w ould appear to him rugged and angular,
and consequently coarse. To him the c
body would feel a number oi hard hones, I
I covered with a 'ough skin and coarse hair, s
* ? * f!
A judge, on the other hand, can at once ais- J
cover the good or the bud points of a lean t
as well as of a fat ox ; because the proper- f
ties of the former are the same in kind. 1.
though not in degree, as those of the latter; v
and, in accordance with the qualities of t<
these points, he can anticipate the future n
condition of the lean ox, save and except- ti
iug the effects of accidents and disease.? tl
ihit. it may be asked, if a judge of eattic is s
a character so easily attained as is here re- g
presented, how is it that the opinion of a v
judge is always held in deference and is al- t<
wavs referred to in eases of difference of fi
opinion. tl
Tills udulilsi ol* IX very autlafnc- ?
tory answer. Errors in the judging of e
cattle arise not so frequently from not know- tl
ing the points to be judged of, as from judg- y
es allowing one or' more of their favorite iJ
points the power of toe great an influence tl
over the future increasing condition of the 1 c
ox; and as long as there are so many | I
points to la; considered, and as most of J h
them may bo partially altered by iocal cir- j it
cinnstanccs, a diflercncc of opinion may s
exist among judges of lean stock. ii
Now, what are those /toinls of an ox, a n
thorough knowledge of which is so cssen-1 s
tial to constitute a perfect judge? Could h
they be described and illustrated with such li
precision, as that they may he applied at d
once to every ox, in whatever condition it tl
may he, a great advancement would he
made towards establishing fixed rules for the c
right judging of all the domestic animals, s
Fortunately for the suppression of human h
dogmatism on this subject, Nature herself w
has furnished rules for ascertaining points
for judgment, which can only be discover- b
ed by long and constant practice. Nevertheless,
I shall endeavor to describe them h
plainly, and alter perusing the description, 1 tl
> " .i .>
Hope my readers win perceive mat uic} ure "
established laws of nature: and therefore u
unerring and applicable to every species of j v
cattle. Like other phenomena of nature., ii
a knowledge of them can be acquired by r<
observation. This knowledge is the most c;
ditlicult which a limner has to acquire, inns- a
much as the management of live stock is a h
much more ditlicult branch of husbandry !
than the cultivation of corn. And although <r
j the importance of this knowledge is acknow- s]
ledged by every experienced farmer, and a NV
desire for its acquirement is strongly felt by ft
every young one, it is remarkable that very ft,
little is said in professed works 011 agriciil- a
ture on those rules which guide us in judg- ?
ingot fat or loan live stock. ii
The lirst point to l?c ascertained in ex- s!
amiuing an ox is the purity of its breed, tl
whatever that breed mav be. The ascer- o
tainment ol' the purity of the breed will)
give the degree o( the disposition to fatten | 0]
in the individuals^*' that breed. The pit- j n
rity of the brecuuTay ascertained from sev- : v.
eral marks. i <\
i
The color or colors of the skin of a pure ; n
breed of cattle, whatever those colors are, e<
are always definite. The color of the bald e;
skin 011 the nose, and around the eyes, in a n
pure breed, is always definite, and without i c<
spots. This last is an essential point. r<
When horns exist, they should be smooth, j is
small, tapering and sharp-pointed, long or j di
short, according to the breed, and of a white ' T
color throughout in some breeds, and tip-! st
ped with black in others. The shape of the j at
horn is a less essential point than the color, j 01
Applying these marks on the different I in
breeds in Scotland, as illustrations of the j c}
points which we have l>cen considering, we ! en
have the definite colors of white and red in i to
the short-horns. The color is either entire-! m
lywhite or entirely red, or the one or the!
other predominates in their mixture. The be
skin on the nose and around the eyes is u- te<
niforinly of a rich cream color. The Ayr- toi
shire breed, in its purify, is also distinguish- inj
cd by live red end whbe c?.A?r of the skin. Tl
might observe ami admire the beautiful b
outline of its lignre, for that might strike o
the most casual observer. He might be even b
delighted with the gentle and complacent o
expression of its contenunce. All these n
properties he might judge of by the eye I
alone. On touching the animal with the d
hand, he would feel the softness of its body c
occasioned by the fatness of the flesh.?
Hut no man, not a judge, could rightly cri- v
ticisetlie properties of the ox farther, lie b
could not possibly discover, without tuition,: tl
those properties which had chiefly con-1 c
duccd to produce the high condition in j
which he saw the ox. He would hardly J a
believe that a judge can ascertain, merely ji
by the eye, from its general aspect, whether | !<
| the ox were in good or bad health; from u
I the color of its skin, whether it were of a j
pure or cross breed ; from the expression of i ii
its countenance, whether it were a quiet ice-1 tl
tier; and from the nature of its llesh, wheth-1 ii
er it had arrived at maturity or no. The J ?
discoveries made by the hand of a judge i t1
might even stagger his belief. j tl
He could scarcely conceive that the j a
hand can feci a hidden property, the touch,;
which of all tests is the most surely indica.! e
live of line quality of flesh, and of disposi- tl
tion to fatten. It can feel whether that flesh f
^ '1 * 1 1.1 ? 1- . 1 m\/] if nnn \
ut always mixed, and the mixture consists
f spots of greater or smaller size, not
leaded together. The color of the skin
n the nose and around the eyes is not detlite,
but generally black or cream colored,
n other points, those two celebrated breeds
itfer from one another more than in the
hnractcrs which I have just described.
In the West Highland, Angus, and Galloway
breeds, the color of the skin is mostly
duck in the animals of the purest blood, alliough
red, dun and brindled colors are ocasionally
to be seen among them.
The black color of the skin of the nose
nd around the eves, is indicative of the J
'ure blood of black cattle, but a cream co->rod
nose may frequently be observed auong
the other colors of the skin.
It would perhaps be hazardous to assert,
l the case of the West Highlanders, that
lie characters above given are the only true
idications of the pure breed, for their ori-.
;in cannot now be certainly determined; but
ho characters given will certainly apply to
lie purity of the blood in the short-horn
lid Ayrshire breeds.
The second point to be ascertained in an
is the form of its carcass. It is found,
he nearer the section of the carcass of a
ut ox taken longitudinally vertical, trnnsersely
vertical, and horizontally* approach's
to the figure of a parallelogram, the
greater quantity of flesh it will carry within
he same measurement.
[That is, iii plainer language, if the body l>o cut
nto two equal parte, down through the back and
rcast, leaving a hind quarter and fore quarter
ogcther on each side ; or across the body scpaating
the hind quarters from the fore quarters
ogcther; or horizontally, dividing the whole
>ody into upper and lower halves; then, the
tcarei the cut surfaces approach the form of a
1 long square," the greater the quantity of flesh
rill the ox carry in proportion to its size.]
That the carcass may fill up the parallel grain
as well as its rounded form is capado
of filling up a right angled figure, it
iii .11* it : i! a!
nouiu possess me ioiiowmg connguruuuu.
Hie back should be straight from the top of
he shoulder to the tail. The tail should
iill jierpendicularly from the line of the
?ack. The buttocks and twist should be
t ell tilled out. The brisket should project
o a line dropped from the middle of the
icck. The belly should be straight lougijdinally,
and round laterally, and filled at
he flanks. The ribs should be round, and
liould project horizontally, and at right anles
to the back. The hooks should be
idc and flat; and the rump, from the tail
j the hooks, sliould also Imj flat and well
lied. The quarter, from the itch bone to
to hooks, sliould be long. The loin bones
UouU i?o l?,nrr. broad, and flat, and well fill,
d; but tlio space-betwixt the hooks and
lie short ribs should be rather short, and
roll arched over with a thickness of beef
utween the hooks. A long hollow from
lie hooks to the short-ribs, indicates a weak
onstitution, and an indifferent thriver.?
Tom the loin to the shoulder blade should
e nearly of one breadth; and from thence
: should taper a little to the front of the
boulder. The neck vein should be well
lied forward, to complete the line from the
eck to the brisket. The covering 011 the
boulder blade should be as full out as the
uttocks. The middle ribs should be well
lied, to complete the line from the shoulcrs
to the buttocks along the projection of
10 outside of the ribs.
These constitute all the points which are
sscntial to a fat ox, and which it is the bu.
iness of the judge to know, and by which j
e must anticinate whether the lean one.
? . ' !
hen fed, would realize.
The remaining points are more applicale
in judging of a Jean than a fat ox.
The first of the ]>oiii(s in judging of a
an ox, is the nature of the hone. A round
lick bone indicates both a slow feeder, and
n inferior description of flesh. A flat bone,
hen seen on a side view, and narrow, when
ieweil either from behind or before the an.
nal, indicates the opposite qualities of a
;>und bone. The whole bones in the carass
should bear a small proportion in bulk
nd weight to the flesh, the bones being on
required as a weight to the flesh.
The texture of the bone should be well
r:lined and hard. The bones of the head
loukl be line and clean, and only curved
itli skin and muscle, and not with lumps of
it and flesh, which always give a heavyeadcd
appearance to an ox. The fore arm
nd hooks should also be clean and full of
uiscle, to endure travelling. Large joints
idieate bad feeders. The neck of an ox
loukl be contrary to that of a sheep: as
le stall of the neck of the ox has no etlect
a the strength of the spine.
A full, clear, and prominent eye is anothi
point to be considered; because it is a
ire indication of good breeding. It is ulays
attendant on fine bone. The exprcs
on ot the eye is an excellent index of ma.
y properties in the ox. A dull heavy eye
Plainly indicates a slow leeder. A rolling
vo, showing much wliite, is expressive of a
stless, capricious disposition, wliich is injmpatiblo
with quiet feeding. A calm,
L?mplaecnt expression of the eye and face
strongly indicative of a s'.veet and patient
sposition, and of course, kindly feeding,
he eye is Jrequently a faithful index of the
ate of the health. A cheerful, clear eye*
. companies good health ; a constantly dull
ic proves the probable existence of some
ternal lingering disease. The dullness of
e, arising from the effect of internal disise,
is, however, quite different in cliaracr
from a natural or constitutional phlegatic
dullness.
The state of the skin is the next point to
ascertained. The skin affords what is
clinically and emphatically called, the
ichf?a criterion second to none in judg<X
of the feeding properties of an ox.?
he to'tch mav be irood or b::d. no or
harsh, or, as it is often termed, hard or rnel- | bu
low*. A thick, linn skin, which is general, j VY
lv covered with u thick-set, hard, short hair, \ w I
always touches hard, and indicates a bad I ki
feeder,; A thin, meagre, papery skin, eov- i
ered with thin, silky hair, being the opposite j fa
Of the one just described, does not, howev- J ar
er, atlvrd a good touch. Such a skin is in- w
dieative of a weakness of constitution, in
though of good feeding properties. A per- ju
feci touch will be found with a thick loose w
skin, floating, us it wen-, on a layer of soft
fat, yielding o the least pressure, and spring- si
ing buck towards the lingers like a piece of cc
soft,! hick chamois leather, and covered with A
thick, soft glossy hair. Such a collection di
of hair looks rich and beautiful, and seems ju
warm mid comfortable to tlie animal. It is s<
not unlike a hcd of line soft 'moss, and j ol
hence such u skin is frequently styled "inos- i ol
sy." The sensation derived from feeling
a fine touch is pleasurable, and even de- tli
lightful to an amateur of breeding. You ol
cannot help liking an animal that has a fine in
touch.* Along with it is generally associated
a fjne symmetrical form. A knowledge o<
of to&rh can only be acquired by long T
practice; but after having acquired it, it is s<
of itself a sufficient means of judging of ci
the feeding quality of the ox; because, awhen
present, the properties of syminetri- h
cal form, fine bone, sweet disposition, and p
purity of blood, are the general accompa- ti
nimcnts. ti
These are the essential points of judging si
fcan cattle; but there are other and import- j
ant considerations which must claim the at- I o
icntion of the judge, in forming a thorough i o
:...i * ?i' .1 " !,,
jUU^IUVIIl U1 IIIU UA< j J'
The projtortion which the extremities ! h
bear to the body, and to one another, is one o
of these considenitions. The head of the h
ox should be small, and set on the neck as j o
if it appeared to be easily carried by the an- j
imal. This consideration is of great im- j is
portanee in showing cattle to advantage in j o
market. The face should be long from the o
eyes to the point of the nose. No luce can | a
be Jumdsamr without this feature. The f;
------- - ? i !
skull should be broad across the eyes, anu v
only contract a little above them, but should I
taj>er considerably below to the nose. The fl
muzzle should be fine and small, and the v
nostrils capacious. The crown of the head ' A
should be flat and strong, and the horns , tl
should protrude horizontally from both sides 1 a
of it, though the direction of the growth b
from the middle to the tip varies in the dilf- o
erent breeds. The ears should be large, tl
stand a little erect, and so thin as to reflect v
the sunlight through them. The neck > a
should be light, tapering from the front of s
the shoulder and neck vein, with a gradual j tl
rise from the top of the shoulder to the j t<
head. The length of the neck should be b
in pvap&riion to the other parts of the ani- 1 fi
mal; but this is a non-essential point; tho' ! A
I would prefer an apparently short neck to ' c
a long one, because it is generally well cov- ii
cred with the neck vein.
A droop of the neck, from the top of the a
shoulder to the head, indicates a weakness ' b
of the constitution, arising frequently from t!
breeding too near akin. The legs* below p
the knee should be rather short than long, i a
and clean made. Thev should be ?)laecd
where they apparently bear the weight of ft
the body most easily, and they should stand a
m ' * |
wide asunder. The tail should be rather :r
thick than otherwise, as thickness indicates d<
a strong spine and good weigher. It should" j c<
be provided with a large tuft of long hair. ; p:
The position of the Jlcsh on the carcass ! 11
is another great consideration in judging ; b<
the ox, the flesh on the different parts of the , di
ox being of various qualities. The part1 u<
called the spare-rib in Ivlinburg, and the
fore and middle ribs in London, the loins, , jt]
the rump, or hook bone, are of the finest, j>:
quality, and arc generally used for roasts , tii
and steaks. Consequently the ox which |
carries tlve largest quantity of beef on these 1 tii
points is the most valuable. Flesh of fine ! tl:
quality is actually of finer texture in the fibre w
than coarse flesh. It also contains fat in ei
the tissue between the fibres. This arrange-: L
nient of fat and lean gives a richness and I
delicacy to the flesh. The other parts, tho' > tli
not all of the same quality, arc used for . s(
salting and making soups, and do not fetch ; tli
so high a price as the parts just described, m
A full twist lining the division between ai
the hams, called the "closing." with a thick ! ]a
layer of fat, a thick flank, and a full neck 01
vein, are generally indicative of tallow in j m
the interior of the carcass; but it frequent- j .)r
ly happens that all these symptoms of lay- > rr,
ing on internal fat fail. The disposition to j jU
lay on internal fat altogether depends on the a,
nature of the individual constitution; lor, it j cc
is often observed, that those individuals : m
l-I-l. - t *t ? ?A ^ *4. ... - O / .tl tl?n !
WHICH OXIIIIJII great IUUUIJIIIg yuan* wu Uiv I Jjy
exterior do not till with internal tut so well th
as others which want these points. On the 1 to
contrary, thin made oxen, with fiat ribs, and fa
largo bellies, very frequently produce large |KJ
quantities of internal fat. j SL.
The first part which shews the fat in a , vc
feeding ox, is the point or top of the rump, vu
? I 1. I - -t. 1 1 *t ov
wnicii) in nigu urcu <wji"jui.'-, u |'ivunuviti .?
point; sometimes it protrudes too much, as an
the mass of fat laid oil these is out of pro- ni;
portion to the lean, and therefore) useless to . tin
the consumer. This is the point which in;
frequently misleads young or inexperienced tin
judges in the true fatness of the ox, because pc
fat may be felt on this part, when it is deli- be
cient on most of the other points.
The points, on the other hand, which are '
the last in being covered with flesh, are the ' sh
point of the shoulder joint, and the top of, ca
the shoulder. If these points are, therefore, eit
felt to be well covered, the other and better ! ac
parts of the animal may be considered ripe. | th<
Ripeness of condition, however, can only . is
be ascertained by handling, tbr there is i an
great difference between the apparent and of
real fatness of an ox. The flesh of an ap- , ?y
parcntlv fat ox to the eye, may, ?m being f pi<
handled bv a nidge, fly' 1.-..co aod flnHw, 'c
it a truly,fat ox always feels "hard fat."
ith such the butcher seldom is deceived,
lilc loose handlers give no assurance of
iling well.
It is proper, in judging of the weight of a
t ox, to view his gait while walking towds
you, which will, if the ox has been
oil fed, be accompanied with a heavy rollg
tread on the ground. In this way a
dge can at once come very near to its
eight.
The application of these rules ami conderations
to the judging of lean stock,
institutes the chief difficulty to the judge,
n ox in high condition, in so far as its contain
alone is under consideration, can be
dged of as we have seen, by any one; and
iinetimes the fatness may lie so great as
jviously to dclorm tlic symmetry to any
^server.
The suj>crioritv of a judge to others, in
icse cases,consists in estimating the weight,
bscrving the purity of the blood, and valuig
the points of the animal.
But in judging of a lean ox, its future
audition and symmetry must be foreseen,
"he rules which I have attempted to de;ribe,
will, if studied practically, enable an
nquiring observer to foresee these points;
ml in judging between a number of valunle
points, it should be remembered, the
urity of breeding will always insure aptiido
to fatten, which, in its turn, will insure
ic largest remuneration for the food coniii
ned.
Sheep, botli fat and lean, may be judged i
f bv nearly the same rules. The purity
f breeding will be seen in the large, lull,
roinincnt eyes, the clean, thin bone of the
cud and legs, and the large, thin, pricked-up
ars, set on each side of the tup of the
cad, and in short, thick, smooth, clear hair
f the face and legs.
The section of the form of the fat sheep
; even more mathematically like a parallelgram
than that of the fat ox. The touch
f the skin is also the same in kind, and is
s sure an indication of the disposition to
ittcn as in the ox. In regard that wool
# O
aries so greatly in the many breeds of sheep,
can only make this general remark 011 the
eecc best suited to every breed, namely, the
hole bodv should be well covered with hair.
i large covering of wool, not only protects
lein against the inclemencies ofthe weather,
nd the coldness and dampness ofthe ground,
ut it supplies a large fleece to be disposed
f to the wool buyer. One deviation from
ic rules of judging cattle, must be made
rhilc judging sheep, to which I have already
lluded, namely, while the neck of the ox
hould be thin, that of the sheep should be
liick; because a thin necked sheep is found
o possess a weak spine, and is generally a
ad feeder. A thin neck has the same ofL?ct
on sheep tiiat a small tail has on cattle,
^.s in cattle, a drooping neck in sheep indiatcs
a weak constitution, arisingfrotn breedig
in and in.
Some ofthe rules for cattie and sheep are
pplicablo to swine. Swine should have
road straight hacks, round ribs, thin hair,
lick skin, small tails, short and fine muscles,
ricked cars, small and fine bones, and round
nd well turned shoulders and hams.
In conclusion, it is obvious that the rules
- .:.w. i:..? ...?i. .? r. i,..j
U JUU^IUJJ ll>f MUIK UIU UUl 1<;UIIUUI UJ'Ull
rbitrary assumptions. Had no natural
icans of judging existed, inan could 110
oubt have contrived rules to suit his own
onvcnicncc; and in such a case, he would
robably have chosen sucli as he could have
lost easily applied ; but unless they could
c applied to growing as well the vulture conition
of animals, they would bo of little valet.
But we have seen that natural means of
idging do exist, and although they cannot
e easily understood without much observa011
and practice, yet, by practice, they can
c acquired, and easily applied to the cxiscircumstances
of the animal, whatever
iesc may be. Any person, it is true, cant>t
at once perceive that /heir necessary
udcncy is to lead to a correct judgment.
iong and careful j>cisona lobservation is rcnisite
to'convince the mind of their value in
lat respect. Tuition, without practical ob.
rvation, cannot ofitself do it. It has been
10 body of nature in short, which enabled
icn to establish these rules for his guidance;
id as all the operations of nature are rcguted
by general laws, these rules must be
general application. It is clearly esblished
by observation, as an uniform
inciple of judgment, that when an ox, in a
owing state, presents a certain degree of
irity of breeding, a certain lbrin of body
id a certain kind of handing of its skin, a
Ttain result is undeviating exhibited in the
ature state from these given premonitory
mptons. Should this result conduct to
C UC<?U1?>IIIUI1 U1 W UUIIII) V> V U! V/ UllAU/U!)
posess the growing animal which e.xhib;
such favorable points; and, on the other
uid, we are as anxious to avoid the posssion
of that animal which exhibits unfa rable
points, unless at a very depreciated
lue. Xow, it lias been ascertained by
periencc, tliat pure breeding, perfect form,
id line touch, make the best mature ani.
al. 1 Ience those point# will insure both
c growing and the mature animal a ready
arket and a good price; and hence also,
at breed which constantly presents these
ints, deserves, by its intrinsic worth, to
i generally cultivated.
Caution against poison.?Housekeepers
ould be cautious about usinflfglazed
rthen vessels for holding copections,
her preserved in acids, liable ro undergo
etous fermentation. The lead used in
3 process of glazing is deadly poison. It
disengaged by the action of the acids,
(1 diffuses itself through the entire contents
the vessel from which is corroded. 31a'
persons, not aware of this lact, preserve
kles and sweetmeats in glazed earthen
v. ?*? ] from '.le!"tr/r:"'i> e'?ang? v.-hi eh
the confections undergo in consequence,
lose their health, if not their lives, without 1
ever sus]>ecting the cause.
Tomato.?It is said that the juice of the
tomato vine contains a most superb innate *)
green, colouring, which is said to have been ^
used as a dye, and may l>e made of all tlie ya-'
rious shades of green, from tlie dark to light
pale green & when mixed with other colours#
this green colouring is-tho'tto have a stronger
er basis than any other vegetable.
To Preserve Books.?A few drops of
any ]>crfuincd oil will secure libraries liroin
the consuming etRcts of mould and damp.
Russian leather which is perfumed with
tlie tar of the birch tree, never moulders;
and merchants sutrer large bales of this
leather to remain in the London docks,
knowing that it cannot sustain any injury
from damp. This manner of preserving
books with perfumed oil was known to the
ancients. The Romans used oil of cedar
to preserve valuable MSS. Hence the fcx1
. . . .. .. r.. ??
prcssion used by 1 iorace, " JJigna craru,
meaning any work worthy of being anoii.*
ted with cedar oil, or, in other words, wo.thy
of* being preserved and remembered.
Greenf. Gaz.
From the Ciueiimalti Whig.
"advantages or advertising.
A gentleman on calling at this office the
other day to pay for an advertisement, remarked
that its publication had made him
three hundred dollirs. lie had long tried
as executor, to sell a lisrm, but the highest
bid lie could get, was twenty-live dollars per
acre. He advertised and in less than a
month sold it for twenty-eight.".
The above is copied from the Lebanon,
O. Star, and furnishes anotlier proof of the
great advantages of advertising. We have
for some time past been intending to say u
tew words on this subject, because we think
? ? r j
tlicrc is a great ueai 01 aparny existing
among many of the business men of
this city in reference to it. They do not
seem to* be sufficiently impressed with the
real importance of advertising, cither as it
ragurds their own interests or the interests of
the city. In New York,Philadelphia,1Charleston
and New Orleans, where a vast deal
more business is done than in any other cities
of the same size in this country, tho
merchants advertise freely and extensively,
and erpericiice, (the best test) has taught
them the unquestionable efficacy of so doing. ^
Indeed, it may lie safely set down as one of
the chief causes of the great business oper- *
ations in those places. There, wlienever
a new article js -received, tlie iirst thmg
to be done is to advertise it in the nowspapcrs,
and consequently it is disposed of in a
few days.
******
To demonstrate more fully the great ad,
vantages of advertising, we will mention a
few cases which have accidentally come
under our observation since our connection
with this paper.
A gentlemen had a House to let. in (Ja.
110 street, and lor three months Imd endeavored
to lind a tenant. lie had put labels on
the door and had enquired among bis friends,
but the House remained unoccupied. He
then sent an advertisement to the Whig,
otleringit to rent. He immediately had a
O v
dozen applications, and succeeded in getting
a good tenant without further difficulty.
The advertisement cost him one dollar. Had
he incurred this trilling expense when his
House liist became vacant, he would have
saved the rent of three months, (the time it
stood unoccupied,) amounting to probably
fifty or sixty dollars.
Again. A Merchant on Main st. liad u
large lot of firkin butter which had remained
in his store without an application for it, for
five months. He then advertised it in the
Whig, and the next day sold the whole of it.
Again. A gentleman had consigned to
him a box of guns, and was enabled to
trace the box no further than the Wliarf, it
having been landed from a steam boat.
After a fruitless search of nine monikt for
the box, he advertised it in the Whig. In
two days afterwards the box was delivered
to him in good order, it having been stowed
away in the loft of a Commission Store.
Again. A gentleman wislied to employ
a number of agents for a special purpose,
and had for several months labored under
much inconvenience in consequence of not
being able to procure tliem. He put an
advertisement in the Whig, headed "Agents
wanted," and the next day his office was
overrun with applicants.
Again. A gentleman lost his pocket
book containing 8180 in bank bills, besides
other papers of value. Ho adver*
tiscd its loss in the Whig and otiered a reward
lbr its recovery, hi a day or two tlie
advertisement brought him his pocket book
and all its contents.
Again, A gentleman desired to borrow
& J tlAA An L/moI on/I iYt/v?4ito#?n Ha n/l?
V')WV V/11 UVll V4 U1JU *?\j MM
vortiscd lor that sum through the columns
of the Whig, and obtained the mon%y in
a tew da vs.
9
Once more. A Dry Goods Merchant
had on hand a large and elegant assortment
of cloths and casimeres, which had
been lyiug upon his shelves for a considerable
time without purchasers. He advertised
them in the Whig, and in a fewdays
disposed of the whole of them.
Such are some of the palphablc evidences
of the great benefits of advertising.'
Superadded to the individual advantages
accruing from this source, it conduces
essentially to the commercial character
and general prosperity of the City. Merchant
$nd others residing in distant coun rv
rhices. s'-^ng th? papers of any city
**