Domestic animals

Front matter

<P c tf

DOMESTIC ANIMALS.

HISTORY AND DESCRIPTION

Introduction

The object of the following work, on the History, Breeding, Management, Diseases, &c, of Domestic Animals, is to afford the Stock-breeder and Grazier a connected view of the entire subject in which he has so deep an interest. The writer has endeavored to compress within the limited space assumed as necessary to secure a general circulation and perusal, such principles and practice, and give to each that relative prominence, which it becomes the practical man to observe, to realize the greatest amount of value for the labor and capital devoted to his pursuits.

Their history is essential, as it shows their introduction into the United States, their progress during the various stages of their improvement, and the comparative value of the improved and ordinary breeds. A knowledge of the best mode of breeding and management is of still higher importance. The first will enable the breeder to preserve the high character of the animals in his hands, or perhaps still farther to advance them; while proper management and feeding will prevent that deterioration and loss from disease, which frequently subtract so much from his profits.

A larger space has been purposely devoted to the last topics, in preference to the subject of diseases, as prevention is not only less troublesome than cure, but much more economical. Feeding and management, after breeding, are really the important objects in view to the Stock-breeder and Graziei, for if these be judiciously attended to, disease among the herda will rarely be known.

6 IBfTRODUCT ON.

The subject of animal diseases is complicated and little un* derstood ; and to be properly comprehended, requires years of close, intelligent study, under every advantage for obtaining the necessary information. Nearly every disorder assumes various shades of difference, and to remove it effectually a corresponding change of treatment is required. How absurd then the idea, that a compilation of formal remedies, administered by an unskilful or inexperienced manager, will be of material service in rescuing his herds or flocks from the ravages of disease. All that can consistently be done, is to give a few simple remedies for the most common and well-known ailments, and leave to nature or a professional farrier, such as are more complex or unusual.

This work (with many subsequent and important additions) constitutes a small part of the " Compend of American Agriculture," the favorable reception of which, though but recently given to the public, has induced the writer to offer this im pcrtant division of the subject in its presert detached, form.

New York, November. 1847.

Index

Page Animals, domestic, reared in the U.

States 9

their number and value 9

their improvement 10

adaptation to various objects. . . 10 general form and characteristics 13

the lungs 14

respiration 14

effects of 17

perspiration IS

food which supplies respiration- 18 circumstances which augment

respiration 19

food 21

purposes fulfilled by food 22

nutritive qualities for various

animals 23

profit of feeding 25

See Cattle, Sheep, &c.

Ass, the 181 characteristics 182

breeding in the U. States 182

as a beast of burden 183

Breeding— principles of

See Cattle, Sheep, &c.

Cattle — neat or horned

various domestic breeds

native cattle

De vons

short-horns ••

Herefords

Ayrshire

management of calves

Dreeding

breaking steers

management of oxen

fattening and stall-feeding hoven

choking

inflammation of stomach

mange or scab

horn-ail— jaundice

mad- itch— bloody murrain

hoof-ail •

loss of cud— scours or diarrhoea — warbles or grubs — wounds —puerperal or milk-fever

caked bags— garget— sore teats

— warts

Cows for dairy

management of

milking

See Dairy.

Comparative value of oxen and

horses

Churns

Dairy, the

Paob

Dairy — selection and management of

cows ••eOjGl

milking 61

properties of milk 6S

variations in 63

cream — clouted ditto 66

Making butter from sour, sweet,

and clouted cream 6o, 67

sourness of cream 68

quickness in churning .'. . 68

over-churniug 69

temperature of milk and cream. 69

advantages of churn'g the whole 69

cleanliness in churning ... 70

premium butter, how made — 70

Orange county do. do. — 71

Making cheese, how effected — 72

creamed and uncreamed 73

buttermilk cheese 73

whey do 74

vegetable substances added — 74

preparation of rennet 75

different qualities of cheese — 77

warming the milk 77

quality of rennet 78

quantity of rennet 78

treatment of curd 79

separation of whey 80

cheese, salting 8J

addition of cream 81

size of cheese 81

mode of curing 82

ammoniacal cheese 82

inoculating do 82

premium cheese, how made — 83 Ducks — see Poultry.

Farm dogs 207-214

Feeding defined 21

See Cattle, Sheep, &c.

Food, comparative nutritive qualities of 22

how given,purposes fulfilled by it 22

changes in 24

See Animals, Products, &c.

Geese— see Poultry.

Guinea-hen— see ditto.

Hens— see Poultry.

Hinny — see Ass.

Horse — the Arabian and Barb 138

the English 139

American 141

Arabians in America 139, 140

Ranger, the Barb — Bussorah — Narraganset pacers — Messenger, imported . . . • • 140

Morgan horses > • 142

Canadian and Spanish 143

Conestoga 143

Norman 144

Cart, Cleveland bay, Belfounder 144

INDEX.

.AGE

Horses— Eclipse, American 141

points of 146

habits 147 management of colts 149

breaking 150

longevity, feeding 151 glanders 154

lampas, heaves, &c 155

catarrh or distemper, spasmodic colic 156

flatulent colic 158

inflammation of bowels 159

physicking 162

worms 164

bots 164

wind-galls 165

the fetlock 166

cutting 166

sprain of the coffin-joint— ringbone ,.. 167

enlargement of the hock 168

curb 168

bone-spavin — swelled legs 170

grease 171

setons 173

founder — poison from weeds . . • 174

inflammation of the eyes 175

stings of hornets, &c 175

sprain 175

bruises— fistula 176

wounds — galls 176

shoeing, contraction of the foot- 176

corns 177

over-reach, forging or clicking. . 178

the bearing-rein 178

the bit 179

stables 180

comparative labor with oxen • • 190

M. lie, the— breeding in the U. S. .. . 183

rearing and management 184

advantages over horse-labor . . • 185

valuable qualities 185

enduringness of 186

in California. 188

economy of mule-labor 189

Poultry— their value 214

Hens— constituent of eggs 214

food 215

general management 216

the poultry-house 218

Turkey, the 223

breeding and management 223

Peacock, the 224

Goose, the— varieties— breeding. . 225

feeding and food 225

Ducks— feeding— varieties 226

breeding and rearing 227

Sheep, the 84

uses of— importance of 85

varieties of wild— domesticated 87

native 69

Pads

Sheep— the Merino, histo-y of 90

exportation from Spain 92

importation into the U. States.. 93

Saxon, the 96

Rambouillet. the 99

history of Merino in U. States- . 101

improvements of 102

peculiarities of 103 localities for rearing 106

South-Down, the, history of 106

Cheviot, the...., 109

Long-wools, the 110

improvement of the Bakewell- . 110 improvement of Cotswold and

Lincolnshire 112

peculiarities of the Long- wools. 113 importation into the U. States.. 113

breeding sheep 113

Winter management 116

sheep-barns and sheds 116

racks, mangers, and troughs ... 117

food 118

management of ewes, yeaning. . 119

management of lambs 119

castrating and docking 120

tagging or clatting 121

Summer management and food • • 121

washing 122

shearing 124

smearing and salving 125

weaning 126

drafting 126

stall-feeding — management on

the prairies 127 diarrhoea or scours 129

looseness in lambs, dvsentery.. 130

hoven, braxy .' 130

costiveness, stretches, poison, inflammation of lungs, rot ... 131

foot-rot 132

flies, maggots, gad-fly 133

swollen mouth, foul noses, weakness, scab 134

ticks, pelt- rot, staggers or sturdy 135

abortion, garget, bleeding 136

wounds 137

to protect from wolves and foxes 1 38

Shepherd's dog 209

Swine 192

various breeds 194

breeding and rearing 198

rearing and fattening, large

weights 199

treatment of food 201

products of the carcass 202

lard oil, how made 203

stearine and oleine 203

curing pork and hams 203 coughs and inflammation of the lungs, costiveness, itch, kidney-worm 205

blind staggers 206

Wild Boar 1931

Chapter I

INTRODUCTORY REMARKS— GENERAL PRINCIPIJES OF BREEDING, NUTRITION, MANAGEMENT, &c.

The principal domestic animals reared for economical purposes in the United States, are Horned or neat cattle, the Horse, the Mule, Sheep, and Swine. A few Asses are bred, but for no other object than to keep up the supply of jacks for propagating mules. We have also goats, rabbits, and the house domestics, the dog and cat ; the two former, only in very limited numbers, but both the latter much beyond our legitimate wants. There have been a few specimens of the Alpaca imported, and an arrangement is now in progress for the introduction of a flock of several hundred, which, if distributed among intelligent and wealthy agriculturists, as proposed, will test their value for increasing our agricultural resources. We shall confine ourselves to some general considerations, connected with the first-mentioned and most important of our domestic animals.

Their number as shown by the agricultural statistics collected in 1839, by order of our General Government, was 15,000,000 neat cattle ; 4,335,000 horses and mules, (the number of each not being specified ;) 19,311,000 sheep ; and 26,300,000 swine. There is much reason to question the entire accuracy of these returns, yet there is doubtless an approximation to the truth. Sheep have greatly increased since that period, and would probably number, the present year, (1848,) not less than 30,000,000 ; and if our own manufactures continue to thrive, and we should moreover become wool exporters, of which there is now a reasonable prospect, an accurate return for 1850, will undoubtedly give us not 'ess than 33,000,000 for the entire Union There has been a £ eat increase in the value of the other animals enumerated, but not in a ratio corresponding with that of sheep. This is not only manifest in their augmented numbers, but in the gradual and steady improvement of the species.

It may be safely predicted, that this improvement will not only be sustained, but largely increased ; for there are some intelligent and spirited breeders to be found in every section of the country, whose liberal exertions and successful examples are doing much for this object. Wherever intelligence and sound judgment are to be found, it will be impossible long to resist the effects of a comparison between animals, which, on an equal quantity of the same food, with the same attention and in the same time, will return 50, 20, or even 10 per cent, more in their intrinsic value or marketable product, than the ordinary class. This improvement has been, relatively, most conspicuous in the Western and Southern states ; not that the present average of excellence in their animals surpasses, or even reaches that of the North and East ; but the latter have long been pursuing this object, with more or less energy, and they have for many years had large numbers of excellent specimens of each variety ; while with few exceptions, if we exclude the blood-horse or racing nag, the former have, till recently, paid comparatively little attention to the improvement of their domestic animals. The spirit for improvement through extensive sections, is now awakened, and the older settled portions of the country may hereafter expect competitors, whose success will be fully commensurate with their own. Before going into the management of the different varieties, we will give some general principles and remarks applicable to the treatment of all.

The purpose for which animals are required, should be first determined, before selecting such as may be necessary either for breeding or use. Throughout the Northeastern states, cows for the dairy, oxen for the yoke, and both for the butcher, are wanted. In much of the West and South, beef alone is the principal object ; while the dairy is neglected, and the work of the ox is seldom relied on, except for occasional drudgery.

Sheep may be wanted almost exclusively for the fleece, or for the fleece and heavy mutton, or in the neighborhood of markets, for large early lambs. The pastures and winter food, climate, and other conditions, present additional circumstances, which should be well considered before determining on the particular breed, either of cattle or sheep, that will best 1 -omote the interes of the farmer.

PRINCIPLES OF BREEDING. 11

The kind of work for which the horse may be wanted, whether as a roadster, for the saddle, as a heavy team horse, or the horse of all work, must bt; first decided, before selecting the form or character of the animal.

The range of pig excellence is more circumscribed, as it is only necessary to breed such as will yield the greatest amount of valuable carcass, within the shortest time, and with the least expense.

PRINCIPLES OF BREEDING.

All breeding is founded on the principle, that like begets like. This is, however, liable to some exceptions, and is much more generally true when breeding down than when breeding up. If two animals (which can never be exactly similar in all respects) are requisite to the perpetuation of the species, it necessarily results, that the progeny must differ in a more or less degree from each parent. With wild animals, and such of the domestic as are allowed to propagate without the interference of art, and whose habits, treatment, and food arc nearly similar to their natural condition, the change through successive generations is scarcely perceptible. It is only when we attempt to improve their good qualities, that it is essential carefully to determine, and rigidly to apply, what are adopted as the present scientific principles of breeding. We cannot believe that we have penetrated beyond the mere threshold of this art. Unless, then, we launch into experiments, which are necessarily attended with uncertainty, our duty will be, to take for our guide the most successful practice of modern times, until further discoveries enable us to modify or add to such as are already known and adopted. We may assume, then, as the present rules for this art,

1st. That the animals selected for breed, should unite in themselves all the good qualities we wish to perpetuate in the offspring.

2d. These qualities, technically called points, should be inbred in the animals as far as practicable, by a long line of descent from parents similarly constituted. The necessity for this rule is evident from the fact, that in mixing different species, and especially mongrels, with a long-established breed, the latter will most st^ngly stamp the issue with its own peculiarities. This is forcibly illustrated in the case of the I)evon cattle, an ancient race, wh^se color, form, and characteristics are strikingly perpetuated, sometimes to the six h or even a later generation. So far is this principle carried by many experienced breeders, that they will use an animal of indifferent external appearance, but of approved descent, (blood,) in preference to a decidedly superior one, whose pedigree is imperfect.

3d. All the conditions of soil, situation, climate, treatment, and food, should be favorable to the object sought.

4th. As a general rule, the fcmale should be relatively larger than the male. This gives ample room for the perfect development of the foetus, easy parturition, and a large supply of milk for the offspring, at a period in its existence, when food has a greater influence in perfecting character and form, than at any subsequent time.

5th. Exceptions to this rule may be made, when greater size is required than can be obtained from the female, and especially when more vigor and hardiness of constitution are desirable. For this purpos-e, strong masculine development in the sire is proper, and if otherwise unattainable, something of coarseness may be admitted, as this may be afterwards corrected, and nothing will atone for want of constitution and strength.

6th. Pairing should be with a strict reference to correcting the imperfections of one animal, by a corresponding excellence in the other.

7th. Breeding in-and-in, or propagating from animals nearly allied, may be tolerated under certain circumstances, though seldom ; and only in extreme cases between those of the same generation, as brother and sister. When the animal possesses much stamina and peculiar merit, which it is desired to perpetuate in the breed, it may be done either, in the ascending or descending line, as in breeding the son to the parent, or the parent to his own progeny. This has been practised with decided advantage, and in some cases has even been continued successively, as low as the sixth generation.

8th. It is always better to avoid close relationship, by the selection of equally meritorious stock-getters of the same breed, from other sources.

9th. Wholesome, nutritious food, at all times sufficient to keep the animals steadily advancing, should be provided, but they must never be allowed to get fat. Of the two evils., starving is preferable to surfeit. Careful treatment, and the absence of disease, must be always fully considered.

10th. Animals should never be allowed to breed either too early or too late ir life. These periods cannot be arbitrarily

GENERAL FORM AND CHARACTERISTICS. 1 O

laid down, but must depend on their time of maturity, the longevity of the breed, and the stamina of the individual.

11th. No violent cross, or mixing of distinct breeds, should ever be admitted for the purposes of perpetuation, as of cattle of diverse sizes ; horses of unlike characters ; the Merino and the long-- wools, or even the long, or short, and the middle-wools. For carcass and constitution, these crosses are unexceptionable ; and it is a practice very common in this country, and judicious enough where the whole produce is early destined for the shambles. But when the progeny are designed for breeders, the practice should be branded with unqualified reprehension.

GENERAL FORM AND CHARACTERISTICS.

Within certain limits, these may be reduced to a common standard. All animals should have a good head, well set up ; a clean fine muzzle, and a bright, clear and full, yet perfectly placid eye. With the exception of the dog and cat, whose original nature is ferocity, and whose whole life, unless diverted from their natural instincts, is plunder and prey ; and the jockey racehorse, which is required to take the purse, at any hazard of life or limb to the groom ; a mild, quiet eye is indispensable to the profitable use of the domestic brute. The neck should be well formed, not too long, tapering to its junction with the head, and gradually enlarging to a firm, well-expanded attachment to the back, shoulders, and breast. The back or chine should be short, straight, and broad ; the ribs springing out from the backbone nearly at right angles, giving a rounded appearance to the carcass, and reaching well behind to a close proximity to the hip ; tail well set on, and full at its junction with the body, yet gradually tapering to fineness ; thighs, fore-arms, and crops well developed ; projecting breast or brisket ; the fore-legs straight, and hind ones properly bent, strong and full where attached to the carcass, but small and tapering below ; good and sound joints ; dense, strong bones, but not large ; plenty of fine muscle in the right places ; and hair or wool, fine and soft. The chest in all animals should be full, for it will be invariably found, that only such will do the most work, or fatten easiest on the leas> A food.

The Lungs.

From the last-mentioned principle, founded on long experience and observation, Cline inferred, and he has laid it down as an incontrovertible position, that the lungs should always be large ; and Youatt expresses the same opinion. This is undoubtedly correct as to working beasts, the horse and the ox, which require full and free respiration, to enable them to sustain great muscular efforts. But later physiologists have assumed, perhaps from closer and more accurate observations, that the fattening propensity is in the ratio of the smallness of the lungs. Earl Spencer has observed, that this is fully shown in the pig, the sheep, the ox, and the horse, whose aptitude to fatten and smallness of lungs, are in the order enumerated.

This position is further illustrated by the different breeds of the same classes of animals. The Leicester sheep have smaller lungs than the South Down; and it has been found, that a number of the former, on a given quantity of food, and in the same time, reached 28 lbs. a quarter, while the South Downs with a greater consumption of food, attained in the same period, only 18 lbs. The Chinese pigs have much smaller lungs than the Irish, and the former will fatten to a given weight, on a much less quantity of food than the latter. (Play fair.) The principle would seem to be corroborated by the fact, that animals generally fatten faster in proportion to the quantity of food they consume, as they advance towards a certain stage of maturity ; during all which time, the secretion of internal fat is gradually compressing the size, by reducing the room for the action of the lungs. Hence, the advantage of carrying the fattening beast to an advanced point, by which not only the quality of carcass is improved, but the quantity is relatively greater for the amount of food consumed. These views are intimately connected, and fully correspond, with the principles of

RESPIRATION IN ANIMALS.

From careful experiments, it has been found that all animals daily consume a much larger quantity of food than the aggregate of what may have been retained in the system, added to what has been expelled in the foeces and urine, and

RESPIRATION IN ANIMALS. 15

what has escaped by perspiration. Boussingault, who combines the characteristics of an ingenious chemist, a vigilant observer, and a practical agriculturist, made an experiment with a " milch-cow and a full-grown horse, which were placed in stalls so contrived that the droppings and the urine could be collected without loss. Before being made the subjects of experiment, the animals were ballasted or fed for a month with the same ration that was furnished to them, during the three days and three nights which they passed in the experimental stalls. During the month, the weight of the animals did not vary sensibly, a circumstance which happily enables us to assume that neither did the weight vary during the seventy-two hours when they were under especial observation.

The cow was foddered with after-math, hay, and potatoes ; the horse with the same hay and oats. The quantities of forage were accurately weighed, and their precise degree of moistness and their composition were determined from average samples. The water drunk was measured, its saline and earthy constituents having been previously ascertained. The excrementitious matters passed, were of course collected with the greatest care ; the excrements, the urine, and the milk were weighed, and the constitution of the whole estimated from elementary analyses of average specimens of each. The results of the two experiments are given in the table on the next page.

The oxygen and hydrogen that are not accounted for in the sum of the products have not disappeared in the precise proportions requisite to form water ; the excess of hydrogen amounts to as many as from 13 to 15 dwts. It is probable that this hydrogen of the food became changed into water by combining during respiration with the oxygen of the air."

DOMESTIC ANIMALS.

FOOD CONSUMED BY THE HORSE IN 24 HOURS.

Forage.

Hay. .

Oats . .

Water .

Total

Weight in the. wet state.

Weight ii the dry

7 11 2 7

Elementary Matter in the Food.

Hydrogen.

lb. oz dwt

10 7 3 18

Oxygo

Azote lb.

■ i a i l

Salts and Earths.

lb.

oz. dwt.

\i a

PRODUCTS VOIDED Bl

THE HORSE IN

24 HOURS.

Weight in the wet stata.

Weight in the dry state.

Elementary Matter in the Products.

Products.

Carbon.

Hydrogen.

Oxygen.

Azote.

Salts and Earths.

Uiine

Excrements ....

lb. oz. dwi 9 9 14

9 5 6 10 3 22 6

10 6 lb. oz. dwt. 7 5 15

6 2

1 2 5 1 8 3 lb. oz. dwt. 1 4

2 10 lb. oz. dwt.

3 10

1 6 10

Total

Total matter of ) the food J *

71 8 17 69

3 7 16 8 7 2

3 14

4 9

Difference

27 3 3

12 3

6 6 13

4 11 6

WATER CONSUMED BY THE HORSE

IN 24 HOURS.

WATER VOIDED B\ THE HORSE

IN 24 HOURS.

With the hay .

With the oats .

Taken as drink

Total consumed

With the urine . .

With the excrements

Total voided .

Water consumed .

Water exhaled by pulmonary and cutaneous transpiration

FOOD CONSUMED BY THE COW IN 24 HOURS.

Weight in the wet state.

Potatoes

After-math hay . .

Water

40 2 5 20 1 2 160

Total

220 3 7

W eight in le dry state.

t

1 1

Elementary Matter in the Food.

Hydrogen.

lb.

oz dwt.

12 10 13| 1 7

Oxygen.

PRODUCTS VOIDED BY THE COW IN 24 HOURS.

Products.

Weight in the wet state.

Excrements ....

Urine

Total

" matter of food lb. oz. dwt. 76 1 9

21 11 12

22 10 10 120 11 11 220 3 7

Difference

99 3 16

Weight in the dry state.

lb.

10 2 3

4 9 1 1

8 12

Elementary Matter in the Products.

Carbo lb.

oz. dwt.

Hydrogen. Oxygen lb.

10 6

6 18 9 14

Salts and Earths.

lb.

oz. dwt.

3 8

1 16

5 10

4 11

WATER CONSUMED BY THE COW IN 24 HOURS.

With th; potatoes

With the hay . .

Taken as drink .

Total consumed lbs. 23

WATER VOIDED BY THE COW IN 24 HOURS.

With the excrements With the urine . .

With the milk. . .

Total voided . .

Water consumed .

Water paswd off by pulmonary and cutaneous transpiration lbs.

oz.

a n o

THE EFFECTS OF RESPIRATION. 17

We here perceive a large loss of water, carbon, hydrogen, &c. Nearly all this loss of carbon and hydrogen escaped by respiration, while most of the water, oxygen, nitrogen, and sahs, passed off in perspiration. In further illustration of the subject of respiration, Liebig says, " from the accurate determination of the quantity of carbon daily taken into the system in the food, as well as of that proportion of it which passes out of the body in the fceces and urine, unhurried, that is, in some form uncombined with oxygen, it appears that an adult takingmoderate exercise, consumes 13.9 oz. of carbon daily." The foregoing are facts in the animal economy, capable of vast practical bearing in the management of our domestic animals. But before following out these principles to their application, let us briefly examine

The Effects of Rc&piration.

We have seen from the experiment of Boussingault. that there is a loss of 6 lbs. 6 oz. of carbon, and 8 oz. 3 dwt. ol hydrogen in the food of the horse, and something less in that of the cow, every 24 hours, which has not been left in the system, nor has it escaped by the evacuations. What has become of so large an amount of solid matter ? It has escaped through the lungs and been converted into air. The carbon and hydrogen of the food have undergone those various transformations which are peculiar to the animal economy, digestion, assimilation, &c, which it is not necessary, nor will our limits permit us here to explain ; and they appear at last in the veinous blood, which in the course of its circulation is brought into the cells of the lungs. The air inhaled is sent through every part of their innumerable meshes, and is there separated from the blood, only by the delicate tissues or membranes which enclose it. A portion of the carbon and hydrogen escapes from the blood into the air-cells, and at the instant of their contact with the air, they affect a chemical union with its oxygen, forming carbonic acid and the vapor oT water, which is then expired, and a fresh supply of oxygen is inhaled. This operation is again repeated, through every successive moment of animal existence.

Besides other purposes which it is probably designed to subserve, but which have hitherto eluded the keenest research of chemical physiology, one obvious result of respiration is, the elevation of the temperature of the animal system. By the ever-operating laws of nature, this chemical union of twa

2* bodies in the formation of a third, disengages latent heat, which taking place in contact with the blood, is by it diffused throughout the whole frame. The effect is precisely analogous to the combustion of fuel, oils, &c, in the open air.

Perspiration.

Is the counteracting agent which modifies this result, and prevents the injurious effects, which, under exposure to great external heat, would ensure certain destruction. And this too, it will have been seen, is provided at the expense of the animal food. When from excessive heat, caused by violent exercise or otherwise, by which respiration is accelerated and the animal temperature becomes elevated, the papillae of the skin pour the limpid fluid through their innumerable ducts, which in its conversion into vapor, seize upon the animal heat and remove it from the system, producing that delicious coolness so grateful to the laboring man and beast in a sultry summer's day. These two opposing principles, like the antagonistic Dperations of the regulator in mechanics, keep up a perfect balance in the vital machine, and enable that entire division of the animal creation, distinguished as warm-blooded, including man and the brute, all the feathered tribes, the whale, the seal, the walrus, &c, to maintain an equilibrium of temperature, whether under the equator or the poles; on the peaks of Chimbora'zo, the burning sands of Zahara, or plunged in the depths of the Arctic Ocean.