AGRIcULTURAL.
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ERe O0eTy.-- w nere butter IS inc gslleK OD- ject0f adairy; care should be taken to sc- lect such cows as afford the best and lar gest quantities of milk and cream, of what ever breed they maybe. But the quanti- Hty ofbutter to be made from a.giyen num- Der of cows, must always depend 1tisa va .riety of contingent circumstances such as the size and goodness of the beasts tbe kind and quantity of food, ,and the distance of time from calving. A large COW, gene orally, will giyc more than one of smaller size though cows of equal size differ as to the quantity of cream produced from the milk of each; it is therefore ir those cows whose milk is not only in large alum dance, but which from peculiar sinherent richness yields thick cream, that the but ter dluirss ssi,srii is 10 place his chief dePen- idence and where a COW is deficient in either of these, she should De parted with, and her place be supplied with one more proper for this use.

 Where cheese is the dbject,th manage ment in respect to cows should be the same. It is essential that milk k-cows be kept at all times in high health and good condi- ton. If they are allowed to fall off in flesh during winter, an abundant supply of milk need not be expected by bringing them into high condition in summer.- Warm stables should be provided for them, as beasts will not require so much food when kept warm as when shiyering with cold. t

 For about month previous to the time of cows calving, if in the spring, they should be turned into sweet grass; or, fl it happen in the winter, they ought to be well fed with the best hay The day and night after they have calyed, they should be kept in the house, andsno cold ,but luke warm water allowed for their drink. On the next day, about noon, they may be turned out, yet regularly taken in during the night, for three or four successive days after which they may be left to themselves Cows, thus Housed, should be kept in their stablestill the cold is mit- igated by the morning sun. and it is recom- mended to give them a dranght of warm water previous to their being turned out.

 Economy in feeding Cattle.There is a remarkable difference in cattle's eating straw when fresh tlifesisea, and when 1t has been threshed several days. But if fresh threshed straw is cut and mixed with hay ofpretty good quality, and the whole sprinkled a little with pretty strong solu- ton of salt and water, and permitted to liesin heap for several days, the mixture will improve in quality. a.. t..-

 Much chaff and straw that is often thrown away, may with a little pains be made good fodder for cattle, by being mix ed with corn stalks cut with machine, and sprinkled with fine salt and water, if the mixture will bear wetting. The sweet ness of the stalks and hay is imbibed by the chaG' and straw, and the whole will make a compound very agreeable to cattle.- They should not however be confined wholly to salted food, but have fresh mes ses part of the time.

 When young. animals are pinched for food at an early part of their growth, or fed with such as is not of sufficiently good quality, they never thrive so we'll nor ma ke so good stock afterwards. It is said in Young's Farmers Calendar, that 'in the winter the yearlipgs should be fed with hay and roots, either turnips, car- rots, potatoes, mangel wurzel, or ruta ba- ga, and they should be thoroughly we'll fed, and kept perfectly clean by means of litter. At this age. it is matter of great consequence to keep such young cattle as we'll as possible for the contrary prac- tice will stop their growth, which cannot be recovered by the best summer food. If hay is not to be had, good summer straw must be substituted, but then the roots must be given in greater plenty and with more attention. To steers and heifers two years old, the proper feed is hay, if cheap, or straw, with baits of turnips, cab- bages, potatoes, &c. It is not right to keep yearling calves and two years old to- gether, because, in general, the younger cattle are, the better they must be fed.

 When farmer is apprehensive that he has too much stock for his fodder, it is best not to stint them in their allowance as much in the fore part as in the latter part of winter: for cattle are the more liable to be piDched with cold in December and January than afterwards, when they be- come habituated to rigorous weather. Ad- vantage may also be made of browsing more in the latter part than the fore part or winter, as the buds begin to swell and the t"igs have more sap iu them than in the early part of fthe season.

 Ii farmer propose to feed his cattle with potatoes or other roots. it will be be,- .o. +o c;vo thnnn h,,e . .sm