_Seed._--Nothing is more difficult in cabbage culture than raising pure seed; nothing hybridizes worse, and in nothing else is the effect worse. It must not be raised in the same garden with anything else of the cabbage or turnip kind; they will mix in the blossoms, and the worse will prevail. Raise seeds only from the best heads, and only one variety; break off all the lower shoots, allowing only a few of the best to mature. Seeds raised from stumps, from which the head has been removed for use, will incline the leaves to grow down, as we often see, instead of closing up into heads. CALVES. The best method of raising calves is of much importance. It controls the value and beauty of grown cattle. Stint the growth of a calf, and when he is old he will not recover from it. Much attention has been paid to the breed of cattle, and some are very highly recommended. It is true that the breed of stock has much to do with its excellence. It is equally true that the care taken with calves and young cattle, has quite as much to do with it. We can take any common breed, and by great care in raising, have quite as good cattle, for market or use, as can another, who has the best breed in the world, but keeps them indifferently. But good breeds and good keeping make splendid animals, and will constantly improve them. The old adage, "Anything worth doing at all, is worth doing well" is nowhere more true, than in the care of calves. We shall not pause to present the various and contradictory methods of raising calves, that are presented in the numerous books, on the subject, that have come under our observation. Hay-tea, various preparations of linseed-meal, oilcake-meal, oatmeal, and every variety of ground feed, sometimes mixed up with gin, or some kind of cheap spirits (for the purpose of keeping calves quiet), are recommended. The discussion of the merits of these, would be of no practical benefit to our readers. The following brief directions are sufficient:-- 1. Seldom raise late calves. Their place is in the butcher's shop, after they are five weeks old. 2. Raise only those calves that are well formed. Straight back, small neck, not very tall, and a good expression of countenance, are the best marks. 3. Let every calf suck its dam two days. It is for the health of the calf and the good of the cow. 4. To fatten a calf, let it suck one half the milk for two weeks, three fourths the third, and the whole the fourth. Continue it another week, and the veal will be better. But we think it preferable to take calves off from the cow after two days. Feed them the milk warm from the cow, and give them some warm food at noon. Feed three times a day, they will fatten faster. It also gives opportunity to put oatmeal in their food after the second week, which will improve the veal, and give you a little milk, if you desire it. Our first method is easier, and our last better, for fattening calves.