Nebraska advertiser., 1858-04-22


process for their clover IS two-fold; it |
not only dispenses with the necessity of
sowing plaster on the wheat 10 make the
clover catch, but the quantity that is fas-
tened to the clover does not come into con-
tact with the whea, sufficiently to give It
the rapid growth rendering ii liable 10
rust.
HINTS on sALTIEG SToCK.
Mr.. President, believing that can use
Professor Buckley ID advantage for few
moments, Twill again call your attention
to what he says:-s.But when the Hon.
Senator says that the grass growing next
the ocean contains salt, and that that
growing IN western New York does not,
and further that the chemist cannot detect
salt in the former, but that his OK can.
and hence his OK knows more about the
composition of the grass than the chemist
he talks about things beyond his ken. We
know the chemist can detect the salt. -
The argus-eyed Professor knows the che
mist could detect the salt in the grass. l
gave him fair trial and he failed What
said then will repeat, as !. regarded
II important information to farmers, and
even Mr. Buckley might profit by it, twas
1t not TOO simple and plain for Pr7fes-
sOr's understanding if he has oxen, cat
tie and sheep TO look after, and profit by
their being correctly salted.
The Philadelphia meadows are much
unlike the pasture land of England and
Ireland, or other pasture lands lying with
IN the influence of salt waier, for on them
the grass On which the cattle feed, is al
ready so seasoned with salt that they will
not eat II in other forms. The meadows
of which speak. are those which have
been made by dykeing, and the salt wa
ter comes sufficiently near the surface for
the grass to partake Of it; for On pasture
equally near the Delaware, upon the up
lands, the cattle AMI sheep will eat salt.
| regard those meadows as the best fat
tening land IN the world. ! have seen
bullock that was fattened there without
grain that had two hundred and fifty
pounds of gut fat
/ said that pastured ny cattle many
years since on the Philadelphia meadows,
and after they had been there one week,
they woald not touch salt. The pasture
seemed to be seasoned Just to their taste,
while IN Yates county, or on my pasture,
/ they ould eat handful In each week
more in wet than in dry weather. Most
of the grasses in both places being of the
same kind, and to all appearances preci-
sely identical, cut and cured on the Phi
ladelphia meadows as much as | could
| bring home IN my valiSe, and then cut and
cured the same kinds at bone, labelling
them so that each might be distinguished
l then carried both to a celebrated pro-
fessOr Of chemistry, and told him there
was as much difference IN the grass as
there would be if one had grown on hard
water and the other on soft water land,
but did not tell him that such was the
fact; that | wanted a thorough analysis
IN order to determine which contained
the best fattening qualities. After fair
trial, he told me he could find no differ
ence; then told him what the difference
was, and Remarked neither he nor my
self knew as much about grass as my OK;
and from that time to this ] have been
trying to learn from my cattle their
wants, by consulting their tastes as 10
what they would eat or drink, and | do
not hesitate TO say here In the presence
Of practical farmers, that have not only
learned from my OK, bat from sheep, more
as to their wants and how to treat them,
than from all the chemists, professors of
agricultural colleges, royal or state nurse
ries, and government trial fields, on earth.
And | am quite anxious to impaFt few
of the most important of the truths deri-
we'd from the observation of the instincts
OF animals These instincts are much
stronger with wild than donesticated ami
mails, which latter are looked after by
1 man. while the former select their food
with much more care. Thirty-fve years
since, Red Jacket, the child Of nature,
told me how to salt deer. or IN other
words, how to make a deer-lick, by bor-
ing holes in log and putting salt in them;
and he remarked that they were much
founder of fish brine, and would leave
their Iicks made of salt, and feed wholly
:
on those made Of fish brine tested thi;
thoroughly and found II to be true.
sALTISG SHEEP WITH FISH BRINE.
1 then tested it thoroughly with sheer
; for many years, and say TO you that Z
z flock of fiLe Saxony ewes IN dry season
Will make their lambs at least foul
pounds heavier each. by having fish brine
than common salt. while the common eve
viii not increase the weight of her laml
: an ounce, nor do | believe the Bakewell
Southdown or Leicestershlre would IN
crease them. The reason IS. the fine Sa
! xony sheep, ike the goat, gives very ricl
/ milk, but a small quantity of it-nOt suf
, fcient for the growth of her lamb. Lik
/ ing the fish brine best, she eats mOrr
{ salt than she otherwise wOuld-her appe
J tite for water is increased, and the moru
? she drinks the greater the quantity o
( milk she Yields, and this gives create
growth TO her lamb. Whilst hrge coarse
: wooIed ewes milk not being 50 rich, bu
: In largerquantity, IN many cases It woul
e be injurious 70 pursue the course IN ques