FEEDING CATTLE.

The above jelly is said to be more agreeable to cattle than cake, while it renders them less liable to surfeit in case an extra quantity should be accidentally given, and is less liable to affect the meat with a peculiar taste than either oil or cake, and consequently it merits a trial; but it will be requisite to change this food about a month before the beast is killed, to prevent, if possible, the flesh from retaining the flavor of the oilcake or jelly.

Cattle fed on sour food, prepared by fermenting rye flour and water into a kind of paste, and then diluted with water, and thickened with hay cut small, are also said to fatten quickly. This practice chiefly prevails in France. Concerning the efficacy of acid food in fattening animals, there is much difference of opinion. It is well known that hogs derive more benefit from sour milk and swill than when those articles are in a fresh state; and it is highly probable, that sour articles may contribute to promote digestion, and by facilitating the consumption of a large quantity of food in a stated period, consequently expedite the fattening of cattle. Brewer's grains are sometimes used in that state; but distiller's grains differ from them in having a proportion of rye frequently mixed with the malt, which renders them more naturally sour. But such acid messes can only, we conceive, be considered as preparatory to the more forcing and essential articles of dry food; without which, it is scarcely possible that any steer, or bullock can acquire that firmness of muscle and fat which is so deservedly admired, and considered as the criterion of excellence.

The wash, or refuse of malt, remaining after distillation, which was formerly applied exclusively to the feeding of swine, has of late years been applied with success to the stall feeding of cattle. It is conveyed from the distillery in large carts, closely covered, and well jointed, in order to prevent leaking. The liquor is then discharged into vats, or other vessels, and when these are about two-thirds filled, a quantity of sweet hay, previously cut small, is immersed for two or three days, that the wash may imbibe the taste or flavor of the hay before it is used. In this state it is carried to the stalls, and poured into troughs, whence it is generally eagerly eaten by cattle. Sometimes, however, the beasts are at first averse to this mixture, in which case it has been recommended frequently to sprinkle their hay with the wash; thus, having the smell continually before them, and seeing other animals eating the same composition with avidity, they gradually become accustomed to it, and at length greatly relish it. The cattle fed in this manner, are asserted not only to repay the expense of their keeping by fattening speedily, but also yield a large quantity of valuable manure.

With equal success has molasses or treacle been employed; though the expense incurred by the use of this article will probably prevent its general adoption in this country. It has been used in the West Indies, in combination with farrinaceous substances, and, when these could not be procured, with cane-tops, oilcake, and other articles of dry food, together with a little hay, or not too green fodder, and has been found greatly to expedite the fattening of cattle in general, and of old and decayed oxen in particular; in the proportion of half a pint to a pint of molasses, twice in the day, to animals which have been exhausted by continual and severe labor for a long series of years.

In the preceding facts and statements we have referred chiefly to the feeding and fattening of middle aged and old cattle; young stock, how

FEEDING CATTLE.

ever, require particular attention, lest their growth be impeded-which no summer food can restore-and therefore should be fed on the best and most nutritive food the farm can supply. Hence, yearlings should be fed during the winter with hay, turnips, carrots, potatoes, or other roots: where hay cannot be obtained, good straw must be substituted, the proportion of roots being increased and given with attention. For steers and heifers two years old, the proper food is hay, if it be cheap, or straw, with baits of turnips, cabbages, carrots, &c. In summer their food varies so little from that above specified, as to require no particular details on this head.

With regard to oxen used in draught, it should be observed, that they ought to be well fed, and every attention bestowed, that no food be wasted, while they are to be kept in constant employ, particularly in the commencement of spring and in autumn, when their labor is most wanted.

Some farmers indeed endeavor to support working oxen on straw alone, and the possibility of this is one great argument used in favor of their employment; but it will be generally found to injure them in a greater proportion than the saving in food.

Next to a proper stock of keep for cattle, is regularity in giving them food. In stall feeding it is too common a practice to give a certain mess, or allowance, every day, without regard to any circumstance; the absurdity of which conduct is too obvious to be here pointed out. It is a fact, that a bullock, or a fattening beast will eat with a keener appetite on a cold day, than in warm damp weather; hence his food ought to be proportioned accordingly. By giving the same quantity every day, the animal may be cloyed; thus his appetite becomes impaired, the food is wasted, and several days will necessarily elapse before he can recover his natural appetite. By such delay he must fall away, and many weeks, perhaps months, will be required to bring him to his former flesh.

Animals have been not uncommonly supposed to consume a quantity of food in proportion to their weight: but this is purely theoretical; for in fact, various experiments have proved that although small cattle may be supported on pastures that will not carry heavy beasts, and also on more indifferent soiling food, yet, when put up to fatten the difference is of no account in proportion to their weight; though cattle of the same weight and breed will sometimes consume different quantities.

But whatever articles of food may be given, they ought to be apportioned with as much regard to regularity of time and quantity as is practicable; and if any small part be at any time left unconsumed, it should be removed before the next feed is given, otherwise the beast will loath it. Hence three periods of the day, as nearly equidistant as possible, should be selected, when such an allowance should be given to each animal as he can eat with a good appetite; which point can be regulated best by attending duly to the state of the weather, or season, and the progress he makes in flesh; for as he fattens, his appetite will become more delicate, and he will require more frequent feeding, in smaller quantities; thus the beast will improve progressively and uniformly, while a trifling loss of food only can occur by this method.

Of equal if not superior importance with regularity in feeding, is cleanliness, a regard to which is admitted, by all intelligent breeders, to be one of the most essential requisites to the prosperity of cattle. The

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mangers snd stalls should be kept as clean as possible; and the former especially should be cleared every morning from dust and filth; otherwise they acquire a sour and offensive smell from the decay of vegetable matter left in them; which nauseates the cattle and prevents their feeding. After the stalls have been cleansed by constantly removing the dung and sweeping the pavement, a sufficient quantity of fresh litter ought to be strewed over, which will invite them to lie down; for nothing contributes more to expedite the fattening of cattle than moderate warmth, ease, and repose. In fact, where straw can be obtained at a moderate price, supposing the farm does not yield an adequate supply for this purpose, the stalls and farm yards ought always to be well littered, especially during the winter season.

The quantity of manure thus made is an essential object; for it has been found that forty-five oxen, littered, while fatting, with twenty waggon loads of stuble, have made two hundred loads, each three tons, of rotten dung. Every load of hay and litter, given to beasts fatting on oil-cake, yields seven loads of dung, of one ton and a half each, exclusive of the weight of the cake. And on comparing the dung obtained by feeding with oil-cake with that of the common farm-yard, it has been found that the effects produced by spreading twelve loads of the former on an acre, considerably exceeded those of twenty-four loads of the latter manure. It is, in fact, invariably found that the value of the manure is in proportion to the nutriment contained in the aliment. By another trial it appears, that thirty-six cows and four horses, when tied up, ate fifty tons of hay, and had twenty acres of straw for litter; they made two hundred loads of dung, in rotten order for the land :-a difference in weight which is accounted for by the absorption of moisture by straw.

SECTION II.

ON THE ECONOMY AND MANAgement of the dairy.

OF MILCH KINE, AND OF THE PASTURE AND OTHER FOOD BEST CALCULATED FOR COWS, AS IT RESPECTS THEIR MILK.

We have already had occasion to remark, that the farmer should take especial care to select his stock with reference to the great object he has in view. This is eminently true in respect to the particular branch of dairying, which he means to pursue; for if his object be to sell or suckle calves, quantity must be the material consideration; and quality, if he means to produce butter and cheese.

It is a general observation that the richest milk is produced by the red cow, while the black sort is reckoned best for the purpose of breeding, as her calf is usually both stronger and more healthy than the offspring of the red species. This, however, is one of those errors which have been transmitted, through a long series of years, without being founded on fact. The red cows have, indeed, been long celebrated for the excellency of their milk; and the calves of black cows have been proverbially

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deemed good; but color in this respect is a matter of no moment; the breed alone should claim the farmer's attention. But cows even of the same, and of the best breeds, will not always yield the same quantity of milk; and of those which yield the most, it is not unfrequently deficient in richness. Trials, are, however, easily made, by keeping the cows on the same food, weighing the quantity consumed by each, and measuring their milk; then keeping and churning it, a few times, separately thus, reckoning the cost of the provender, and the produce of the milk of each, and comparing the result, it will be soon discovered which is the most profitable animal. Comparisons of this kind are not often made; for farmers usually purchase whatever stock they can most conveniently, or most cheaply, lay their hands on; and are then content to keep them so long as they turn out tolerably well. This, however, is the height of bad economy; for an indifferent cow will eat as much and require as much attendance as the best; and thus occasions a daily loss, that will soon exceed any probable saving in the original price; whereas the man who takes the pains to acquire a good stock, and has the sense to keep it, lays the sure foundation of a fortune.

Whatever breed may be selected, there is still a material distinction to be observed between the form of a cow, intended for the dairy, and that of one intended for fatting. While the latter should possess, as nearly as possible, all the most remarkable points, already described, of the best oxen, the milch cow should, on the contrary, be thin and hollow in the neck; narrow in the breast and point of the shoulder, and altogether light in the fore quarter; with little dewlap, and neither full fleshed along the chine, nor shewing, in any part, much indication of a disposition in any part to put on fat. The hide should be thin, the hair fine, and the tail small. But especially the udder should be full and round, yet thin to the touch, and should be of equal size and substance throughout. If it shews more behind than before, it is deemed a sign of the milk falling off soon after calving, and if it feel coarse and lumpy, the bag will be found not to contain a large quantity. The teats should stand square, at equal distances, and should be neither very large nor very thick towards the udder, but nearly equal, yet ending in a point. Another very material consideration is the temper; for kindly cows will not only give less trouble than those of an opposite disposition, but they are generally marked to possess a greater quantity of milk; and from parting with it more readily, they are less subject to fall off in their milking.

As the nature of the grass, or other vegetables, has a very considerable influence both on the quality and on the quantity of milk which cows produce, the attention of the industrious farmer will, of course, be directed to this point; for, as instances have occurred, where six milch kine, fed on some pastures, have yielded as much milk as nine, or even a dozen will afford on an inferior ground, it is obviously his interest to have his cows well fed and in good condition, rather than to keep up a particular number, without heeding whether they are properly supplied or not. Hence, it will be proper to suit the milch cows to the nature and fertility of the soil; and on no account to purchase them from pastures superior to those destined for their reception.

The feeding of milch kine is divided into two branches, viz. pasturing and house-feeding.

In order to obtain an abundant supply of good milk, where the pastur ing of cows is adopted, they ought uniformly to be well fed; for this

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purpose, grass growing spontaneously on good, sound meadow land is. in general deemed the most proper food. Another requisite is, that the grass be plentifully produced, and of that quality which is relished by the cattle. This property will generally be found in old natural pastures that have been properly managed.

Long, rank grass, growing in orchards or other places, in general feeds well, and produces a flush of milk, yet such milk will neither be so rich, nor carry so much cream in proportion, as the milk of those cows which are fed upon short fine grass; nor, of course, will their butter be so good.

Further, the quality and quantity of milk is materially affected by driving them to a distance from one pasture to another; hence it will be proper to have the cow sheds in as central a part of the farm as possible. It is also of essential importance to have pastures inclosed, as the produce of milch kine will be greatly improved, or deteriorated, according to the attention or disregard bestowed on this point; for, when confined within proper inclosures they not only feed more leisurely but are also less liable to disturbance than when they wander into other fields.

In summer, milch cows need less care; but in winter, they should be stabled, or at least should have warm sheltered yards, furnished with open sheds, in which they can feed without exposure to the severities of the weather; a measure, of which the expense will be more than counterbalanced by the increased quantity of milk, which they will yield.

In the management of milch kine, it is essential that they be, at all times, as has been observed in the preceding page, kept in high health and good condition; for if they are suffered to fall in flesh during the winter, it will be impossible to expect an abundant supply of milk by bringing them into a high condition in the summer. Hence, if cows are lean when calving, no subsequent management can bring them to yield, for that season, any thing like the quantity they would have furnished, in case they had been well kept throughout the winter. During that inclement season, therefore, the most nutritious food should be provided for them, and the animals kept in warm stables; for beasts will not eat so much when kept warm, as when they are shivering with cold; and if they are curried in the same manner, and kept cleanly as horses in a stable, the happiest consequences will ensue, both in regard to the milk they yield, and the rapid improvement of the cows themselves. Such is the practice pursued in Holland, where it is well known that the management of cows is carried to the highest perfection; and if that be closely followed, if they be well supplied with the purest water, kept very clean, and laid dry, they will produce milk more copiously, and afford a quantity of rich manure that will amply repay the trouble and attention thus bestowed on them.

It has already been intimated that the best summer food for cows is good grass, spontaneously growing on sonnd meadows. The other additions to hay for winter food are those most commonly employed for fatting cattle: parsnips and carrots, which roots not only render the milk richer, but also communicate to the butter made from such milk, a fine color, equal to that produced by the most luxuriant grasses:-the mangel-wurzel, which, on the continent, is preferred to every other vegetable for feeding cattle in general:-potatoes, on which cows will thrive well, so that with one bushel of these roots, together with soft meadow-hay, they have been known to yield as large a quantity of sweet milk, or butter, as they usually afford when fed on the finest pastures; but alone, it has been proved by various