IQQ BOARD OF AGRICULTURE. 



It is customary to give, towards the end of the process, fodder 

 slightly poorer in albuminoids ; this is sometimes done by replacing 

 the oil cake there ma}- be in the ration by grain, this adds to the 

 flavor of the food and exerts a beneficial effect upon the uncertain 

 appetite of cattle in a fattened state. It may also give rise to a 

 somewhat greater accumulation of albumin without decreasing that 

 of the fats. It is to be recommended not to let the nutritive ratio 

 fall below 1:6. 



The increase of the quantity of fat in the ration by the addition 

 of 250 gramm.es (about 9 ounces) to 500 grammes (1.1 lbs.) of 

 colza oil for oxen, or 30 to 40 grammes (about 1 to 1| ounces) for 

 pigs, has been shown to occasion a rapid increase in live weight 

 provided the fodder be rich in albuminoids ; such an addition is 

 most profitable at the first and second stage of the fiittening process. 

 The high price of the oils and fats is an objection to their use, as 

 well as the fact that the}' disturb the digestion of cattle ; it is, 

 however, ver}"^ useful at times to increase the proportion of fatt}' 

 substance in fodder, and this can be most economicallj' done by the 

 addition of the various oil cakes. 



It must be one's aim during the fattening process to induce the 

 animals to eat the largest possible amount of rich and easily digested 

 food ; to this end common salt is often added, as it gives flavor 

 to the fodder, and when used in small quantities does not act 

 injurioush'. Too much of it should be avoided, as it induces thirst, 

 and if considerable water is taken b}' the animal it accelerates the 

 changes of the albuminoids and thus occasions a loss of some of 

 the nutritive elements of the fodder. The use of fodder containing 

 large quantities of water, is to be avoided if one wishes to utilize it 

 as completely as possible, especially in fattening animals of the 

 bovine race. It is well to have from four to five parts of dry sub- 

 stance to one of water. The ration for fattening sheep must be 

 rich in albuminoids ; such feeding will give a rapid accumulation of 

 fat. The process of making fat sheep is conducted in nuich the 

 same waj- as it is for oxen. It is hardly ever necessary, however, 

 to give them a preparator}' ration to put them in good condition so 

 that fattening may be economicall}- commenced. The ration upon 

 which the process mainly depends, and which must be fed to the 

 animal for the longest period, should have a nutritive ratio of from 

 1 : 5 to 1 : 4J ; the ration previously- given ma}- have a relation of 

 about 1 : 5i. 



