There is now a distant prospect of a rail road from Darlington Court House direct to Sumterville, and thence to on the Charleston Rail

Road, a distance of 120 miles, more or less. From Darlington Court House to Sumpter Court House, as far as Lynch Creek, the road is solid, and the country flat. Below it is flat, but perhaps not so

solid.

Surry County, Oct. 20, 1834.

both, by greater efficiency, been enabled to lessen | strongest test of his talent and zeal, to agree to the expense, we are unable to say: they were take this addendum to his pay in road stock. however, as competent as the better kind of day laborers, and as the farms were some distance apart, and there was no communication between the tenants, still the expense for the labor done on each is nearly the same. A revolving horse hay rake was used in both instances, and there was no charge for the use of the team to house the hay. Still we have no doubt that had the owner personally superintended the work, the cost would have been less; because his direct interest in lessening all expenses would have created facilities which did not occur to those less interested. In the last statement given, this was the case, for there we see 38 loads cured for $34, or about 90 cents per load; whereas the other two cost about $1 12 per load. We have heretofore made estimates of the expense of curing hay, and have uniformly made them at about $1 per load. Last year, the expense was rather less than this; for although the weather was not quite so dry for harvesting, yet as the heat was not so intense, laborers were enabled, on the whole, to do more, and this year, a mower had to go over more ground to obtain the same quantity of hay.

EXTRACTS FROM PRIVATE CORRESPONDENCE.

Sumpter, S. C. 10th Oct. 1834.

I take the liberty of sending you some samples of my marl. No. 1 was taken from the upper part of the bank, forming a stratum about four feet thick, and containing a substance in a crystalized state, which I at first supposed to be gypsum, but was soon convinced of my error from its being very easily decomposed by muriatic acid; and I am now at a loss to say what it is, unless it is crystalized lime. Sometimes shells are found with the hollow side up, filled with transparent crystals of a most beautiful appearance.

[These crystals were new to our observation-but our correspondent's application of a test led him to a correct conclusion. The substance is crystalized carbonate of lime-and has been thus formed by a previous solution of a portion of the shelly matter by rain water, which (as we are informed) contains carWe are going on well as to rail roads, and with bonic acid, and the excess of this acid present forms a the spirit afloat, and the growing influence of the super-carbonate of lime, which is soluble in water. idea that the labor of the country may be used in This is the form of the calcareous matter dissolved in lieu of money, gives me hopes that it will not be limestone water, and which, by losing its excess of long before Petersburg and Norfolk will be con- acid, is deposited in the crystals which decorate the nected with Charleston by one continued road. caverns of limestone regions, and in calcareous tufa at But we have also a spirit afloat, tending to a move-the falls of running streams.] ment by far too rapid, because too expensive-that of an almost immediate use of locomotives.

Fairfax, Nov. 20th, 1834.
I am negociating for a

This circumstance leads me to ask you to obtain for me the information, what has been the course of conduct pursued by the Petersburg and Nor-large supply of ground bones, and wish you would folk Companies? Have they not forborne the use insert in your following numbers what you may of steam till their work is completed? know, or what is said of them. English authority is various: but I have great confidence in it for most things.

I would also say to you that a great impediment exists here as to engineers. No sooner does a boy get the knowledge of the level, than he comes to the South, turns engineer, and charges his $10 Hanover, November 15th, 1834. per day. The Columbians paid $2,000 the other I have been long day for surveying sixty miles of ground. It took and successfully employed in the use of shell up twenty-seven days time, was performed by two marl, and had noted, and should have published engineers and thirteen assistants, with one wagon many of my observations, but the experiments and four horses. Now this sum may be thus di-mentioned in your Essay on Calcareous Manures, are so much more exact than mine, and so precisely in accordance with my experience, that there is nothing left for me to say on the subject. This statement I have always made when I have heard your book mentioned.

vided:

$540
120
702

Engineers $10 per diem each, $270 or
Wagon and team,

Thirteen assistants $2 is $26 per day, or
Profit,

$2,000

638

[This concurrent testimony, even when thus generally and concisely stated, is very satisfactory to the individual to whom it is addressed-but it would Now, I apprehend in such a country as this, add much to the estimated value of this manure, if where, on the alluvion, the elevation will not exceed the detailed experiments alluded to could be laid bethree feet in the mile; and as soon as the leaf fore the public. We know (from report) that the falls, you may discover objects for miles, that many general and successful practice of our correspondent, an intelligent young man would be able to give

himself a good start, and serve companies at a low together with his ample means for observation, would rate, always stipulating, that in the event of suc- give his statements, whether general or in detail, a cess, the payment should be correspondent; and character of authority which would be exceeded by perhaps as it would furnish the best pledge and the 'none.]

THERMOMETER.

THERMOMETER.

A. M. P. M. P. M.

From the [British] Quarterly Journal of Agriculture.

ON THE POINTS BY WHICH LIVE-STOCK ARE
JUDGED.

By MR. JAMES DICKSON, Cattle-Dealer, Edinburgh.
Were an ox of fine symmetry and high condi-
tion placed before a person not a judge of live-
stock, his opinion of its excellencies would be de-
rived from a very limited view, and consequently
from only a few of its qualities. He might ob-
serve and admire the beautiful outline of its figure,
for that might strike the most casual observer. He
might be pleased with the tint of its colors, the
plumpness of its body, and the smoothness and
glossiness of its skin. He might be even delight-
ed with the gentle and complacent expression of its
countenance. All these properties he might judge
of by the eye alone. On touching the animal with
the hand, he could feel the softness of its body, oc-
casioned by the fatness of the flesh. But no man,
not a judge, could rightly criticise the properties of
an ox farther. He could not possibly discover,
without tuition, those properties which had chiefly
conduced to produce the high condition in which
he saw the ox. He would hardly believe that a
judge can ascertain, merely by the eye, from its
general aspect, whether the ox were in good or
bad health;-from the color of its skin, whether it
were of a pure or cross breed;-from the expres-
sion of its countenance, whether it were a quiet
feeder; and from the nature of its flesh, whether
it had arrived at maturity or no. The discoveries
made by the hand of a judge might even stagger
his belief. He could scarcely conceive that that
hand can feel a hidden property,-the touch,—
which of all tests is the most surely indicative of
fine quality of flesh, and of disposition to fatten.
It can feel whether that flesh is of the most valua-
ble kind; and it can foretel the probable abundance
of fat in the interior of the carcass. In short, a
judge alone can discriminate between the relative
values of the different points, or appreciate the ag-
The
gregate values of all the points of an ox.
parts of the ox by which it is judged are called
"points."

We have thus seen that a person even totally ignorant of cattle may judge of some of the most apparent properties or points of a fat ox; but were a lean ox placed before him, he would be quite at a loss what opinion to pass on its present, and far more of its future condition. The outline of its figure would to him appear rugged and angular, and consequently coarse. To him the body would feel a number of hard bones, covered with a tough skin and coarse hair. A judge, on the other hand, can at once discover the good or the bad points of a lean as well as of a fat ox; because the properties of the former are the same in kind, though not in degree, as those of the latter: and, in accordance with the qualities of these points, he can anticipate the future condition of the lean ox, save and excepting the effects of accidents and disease,

But, it may be asked, if a judge of cattle is a character so easily attained as is here represented, how is it that the opinion of a judge is always held in deference, and is always referred to in cases of difference of opinion? This question admits of a very satisfactory answer. Errors in the judging of cattle arise not so frequently from not knowing the points to be judged of, as from judges allowing one or more of their favorite points the power

of too great an influence over the future increasing condition of the ox; and as long as there are so many points to be considered, and as most of them may be partially altered by local circumstances, a difference of opinion may exist among judges of lean stock.

red, dun, and brindled colors, are occasionally to be seen among them. The black color of the skin of the nose and around the eyes is indicative of the pure blood of black colored cattle, but a creamcolored nose may frequently be observed among the other colors of skin. It would perhaps be Now, what are those points of an ox, a thorough hazardous to assert, in the case of the West knowledge of which is so essential to constitute a Highlanders, that the characters above given are perfect judge? Could they be described and illus- the only true indications of the pure breed, for trated with such precision, as that they may be their origin cannot now be certainly determined; applied at once to every ox, in whatever condition but the characters given will certainly apply to the it may be, a great advancement would be made purity of the blood in the Short-horn and Ayrshire towards establishing fixed rules for the right judg-breeds.

ing of all the domestic animals. Fortunately for The second point to be ascertained in an ox is the suppression of human dogmatism on this sub- the form of its carcass. It is found, the nearer the ject, nature herself has furnished rules for ascer-section of the carcass of a fat ox, taken longituditaining points for judgement, which can only be nally vertical, transversely vertical, and horizondiscovered by long and constant practice. Ne-tally, approaches to the figure of a parallelogram, vertheless, I shall endeavor to describe them plain- the greater quantity of flesh will it carry within the ly, and after perusing the description, I hope my same measurement. That the carcass may fill up readers will perceive that they are established laws the parallelogram as well as its rounded form is of nature; and are therefore unerring and applica- capable of filling up a right-angled figure, it should ble to every species of cattle. Like other phe- possess the following configuration. The back nomena of nature, a knowledge of them can be should be straight from the top of the shoulder to acquired by observation. This knowledge is the the tail. The tail should fall perpendicularly from most difficult which a farmer has to acquire, inas- the line of the back. The buttocks and twist much as the management of live-stock is a much should be well filled out. The brisket should promore difficult branch of husbandry than the culti-ject to a line dropped from the middle of the neck. vation of corn. And although the importance of this knowledge is acknowledged by every experienced farmer, and a desire for its acquirement is strongly felt by every young one, it is remarkable that very little is said in professed works on agriculture on those rules which guide us in judging of fat or lean live-stock.

The first point to be ascertained in examining an ox is the purity of its breed, whatever that breed may be. The ascertainment of the purity of the breed will give the degree of the disposition to fatten in the individuals of that breed. The purity of the breed may be ascertained from several marks. The color or colors of the skin of a pure breed of cattle, whatever those colors are, are always definite. The color of the bald skin on the nose, and around the eyes, in a pure breed, is always definite, and without spots. This last is an essential point. When horns exist, they should be smooth, small, tapering, and sharp-pointed, long or short, according to the breed, and of a white color throughout in some breeds, and tipped with black in others. The shape of the horn is a less essential point than the color.

The belly should be straight longitudinally, and round laterally, and filled at the flanks. The ribs should be round, and should project horizontally, and at right angles to the back. The hooks should be wide and flat; and the rump, from the tail to the hooks, should also be flat and well filled. The quarter, from the itch-bone to the hook, should be long. The loin bones should be long, broad, and flat, and well filled; but the space betwixt the hooks and the short-ribs should be rather short, and well arched over with a thickness of beef between the hooks. A long hollow from the hooks to the short-ribs indicates a weak constitution, and an indifferent thriver. From the loin to the shoulder-blade should be nearly of one breadth; and from thence it should taper a little to the front of the shoulder. The neck-vein should be well filled forward, to complete the line from the neck to the brisket. The covering on the shoulder-blade should be as full out as the buttocks. The middle-ribs should be well filled, to complete the line from the shoulders to the buttocks along the projection of the outside of the ribs.

These constitute all the points which are essenApplying these marks on the different breeds in tial to a fat ox, and which it is the business of the Scotland as illustrations of the points which we judge to know, and by which he must anticipate have been considering, we have the definite colors whether the lean one, when fed, would realise. of white and red in the short-horns. The color is The remaining points are more applicable in judgeither entirely white or entirely red, or the one or ing of a lean than a fat ox.

the other predominates in their mixture. The skin The first of the points in judging of a lean ox, on the nose and around the eyes is uniformly of a is the nature of the bone. A round thick bone inrich cream-color. The Ayrshire breed in its puri-dicates both a slow feeder, and an inferior descripty is also distinguished by the red and white color tion of flesh. A flat bone, when seen on a side of the skin, but always mixed, and the mixture view, and narrow, when viewed either from beconsists of spots of greater or smaller size, not hind or before the animal, indicates the opposite blended together. The color of the skin on the properties of a round bone. The whole bones in nose and around the eyes is not definite, but gene- the carcass should bear a small proportion in bulk rally black, or cream-colored. In other points, and weight to the flesh, the bones being only rethose two celebrated breeds differ from one another quired as a support to the flesh. The texture of more than in the characters which I have just de- the bone should be small-grained and hard. The scribed. In the West Highland, Angus, and bones of the head should be fine and clean, and Galloway breeds, the color of the skin is mostly only covered with skin and muscle, and not with black in the animals of the purest blood, although lumps of fat and flesh, which always give a heavy

headed dull appearance to an ox. The forearm and hock should also be clean and full of muscle, to endure travelling. Large joints indicate bad feeders. The neck of an ox should be, contrary to that of the sheep, small from the back of the head to the middle of the neck. The reason of the difference, in this respect, betwixt the ox and the sheep, is, that the state of the neck of the ox has no effect on the strength of the spine.

great importance in showing cattle to advantage in the market. The face should be long from the eyes to the point of the nose. No face can be handsome without this feature. The skull should be broad across the eyes, and only contract a little above them, but should taper considerably below them to the nose. The muzzle should be fine and small, and the nostrils capacious, The crown of the head should be flat and strong, and the horns A full, clear, and prominent eye is another point should protrude horizontally from both sides of it, to be considered; because it is a nice indication of though the direction of the growth from the midgood breeding. It is always attendant on fine dle to the tip varies in the different breeds. The bone. The expression of the eye is an excellent ears should be large, stand a little erect, and so index of many properties in the ox, A dull heavy thin as to reflect the bright sun-light through them. eye certainly indicates a slow feeder. A rolling The neck should be light, tapering from the front eye, showing much white, is expressive of a rest- of the shoulder and neck-vein, with a gradual rise less capricious disposition, which is incompatible from the top of the shoulder to the head. The with quiet feeding. A calm, complacent expres-length of the neck should be in proportion to the sion of eye and face is strongly indicative of a sweet and patient disposition, and, of course, kindly feeding. The eye is frequently a faithful index of the state of the health. A cheerful clear eye accompanies good health; a constantly dull one proves the probable existence of some internal lingering disease. The dulness of eye, arising from the effect of internal disease, is, however, quite different in character from a natural or constitutional phlegmatic dulness.

should be rather thick than otherwise, as thickness indicates a strong spine and a good weigher. It should be provided with a large tuft of long hair.

other parts of the animal; but this is a non-essential point, though I would prefer an apparently short neck to a long one, because it is generally well covered with the neck-vein. A droop of the neck, from the top of the shoulder to the head, indicates a weakness of constitution, arising frequently from breeding too near akin. The legs below the knee should be rather short than long, and clean made. They should be placed where they apparently bear the weight of the body most easiThe state of the skin is the next point to be as-ly, and they should stand wide asunder. The tail certained. The skin affords what is technically and emphatically called the touch,-a criterion second to none in judging of the feeding properties of an ox. The touch may be good or bad, fine or harsh, or, as it is often termed, hard or mellow. A thick firm skin, which is generally covered with a thick set, hard, short hair, always touches hard, and indicates a bad feeder. A thin, meagre, papery skin, covered with thin silky hair, being the opposite of the one just described, does not, however, afford a good touch. Such a skin is indicative of weakness of constitution, though of good feeding properties. A perfect touch will be found with a thick, loose skin, floating, as it were, on a layer of soft fat, yielding to the least pressure, and springing back towards the fingers like a piece of soft, thick, chamois leather, and covered with thick, glossy, soft hair. Such a collection of hair looks rich and beautiful, and seems warm and comfortable to the animal. It is not unlike a bed of fine soft moss, and hence such a skin is frequent- A full twist lining the division between the ly styled "mossy." The sensation derived from hams, called the "closing," with a thick layer of feeling a fine touch is pleasureable, and even de- fat, a thick flank, and a full neck-vein, are generlightful, to an amateur of breeding. You cannot ally indicative of tallow in the interior of the carhelp liking the animal that possesses a fine touch. cass; but it frequently happens, that all these Along with it is generally associated a fine sym- symptoms of laying on the internal fat fail. The metrical form. A knowledge of touch can only be disposition to lay on internal fat altogether depends acquired by long practice; but, after having ac- on the nature of the individual constitution; for, it quired it, it is of itself a sufficient means of judg-is often observed, that those individuals which exing of the feeding quality of the ox; because, when present, the properties of symmetrical form, fine bone, sweet disposition, and purity of blood, are the general accompaniments.

These are the essential points of judging lean cattle; but there are other and important considerations which must claim the attention of the judge, in forming a thorough judgement of the ox.

The proportion which the extremities bear to the body, and to one another, is one of these considerations. The head of the ox should be small, and set on the neck as if it appeared to be easily carried by the animal. This consideration is of

The position of the flesh on the carcass is another great consideration in judging of the ox, the flesh on the different parts of the ox being of various qualities, That part called the spare-rib in Edinburgh, and the fore and middle ribs in London, the loins, and the rump or hookbone, are of the finest quality, and are generally used for roasts and steaks. Consequently the ox which carries the largest quantity of beef on these points is the most valuable. Flesh of fine quality is actually of a finer texture in the fibre than coarse flesh. It also contains fat in the tissue between the fibres, This arrangement of the fat and lean gives a richness and delicacy to the flesh. The other parts, though not all of the same quality, are used for salting and making soups, and do not fetch so high a price as the parts just described.

hibit great fattening points on the exterior, do not fill with internal fat so well as others which want these points. On the contrary, thin made oxen, with flat ribs, and large bellies, very frequently produce large quantities of internal fat.

The first part which shows the fat in a feeding ox, is the point or top of the rump, which, in highbred animals, is a prominent point; sometimes it protrudes too much, as the mass of fat laid on these is out of proportion to the lean, and therefore useless to the consumer. This is the part which frequently misleads young or inexperienced judges in the true fatness of the ox, because fat