lf>8 STATE JiOARD OF AGKICULTURE. 



more, ami tliat such differences are common, no one, at all acquainted with 

 our markets, will deny. 



The subject upon which we have ventured to give some ideas is divisible, in 

 ats nature as well as its adaptations. It supposes a discussion of the various 

 i>reeds of stock in the country, both graded and thoroughbred. To improve 

 our common stock is not difficult. It being of so varied a nature, not bavins: 



CD ' O 



been bred to any fixed standard, or line of breeding, the use of almost any 



Avell proportioned thoroughbred male will improve it. By the use of good 



-males then, the desired im])rovement may be made, always keeping in mind 



the necessity of giving plenty of good food and care, and using it judiciously. 



"Which of the different breeds, or kinds of stock, a farmer should raise, it 

 is not our province to say. He should be his own best judge. A good many 

 things may, and should be taken into account in forming a correct opinion. 

 First, what are our tastes, and inclinations? AVhat kinds of stock do we wish 

 to handle? What is the productive capacity of our farms? How near are we 

 ^0 a good market, for milk or meat? Are our farms capable of raising profit- 

 ably the larger meat i^roducing animals, with a market convenient, and do our 

 •desires tend in that direction? If sheep for mutton be our aim, then some 

 •one or more of the large valuable mutton breeds claim our attention ; among 

 which might be mentioned, the different Downs, and long wooled breeds. If 

 for wool and mutton combined, the "greasy Merino" should claim our atten- 

 tion as holding a justly honorable position. If milk be the main desideratum 

 we might safely consult the claims of the Ayrshires. If fancy butter, the 

 much-coveted little Jersey or Alderney . might be sought. If for beef, the 

 Hereford or Galloway are valuable breeds. If for beauty of color, fine forms, 

 good working oxen and steers, and good beef qualities, do not pass by the 

 high-horned, siirightly Devon. If for beauty of form, beef and milk produc- 

 ing qualities, large, massive bodies, many families of Shorthorns claim special 

 attention. If hog raising is our aim, the claims of the Poland China, Berk- 

 shire, the Essex, and the improved Suffolk might safely be relied upon. In 

 horse raising the farmer should breed that kind best calculated for his wants 

 as farmer and roadster combined. Let professionals breed fast stock. 



In what has been said with reference to improvement in our stock, the food 

 element has been considered of great importance. Several questions of 

 moment arise in this connection. Of what shall the food consist, and how and 

 in what quantities shall it be used. One of the first things to be settled by the 

 breeder is, for what purpose shall I feed ? If to procure a rapid growth and 

 large size, that class of food best adapted to make the most bone and muscle, 

 and which tends to promote the health of the animal, should it be used. Good 

 timothy and clover hay, corn-stalks, or straw, supplemented with a liberal 

 allowance of half wheat-bran with one-quarter corn-meal, and one-quarter oat- 

 meal, mixed together, and fed as the condition of the animal requires it. If 

 flesh be the object then the same mixture, with corn-meal one-half, oat-meal 

 and bran each one-quarter. If for milk and good condition of the animal be 

 the desire, the above mixture is equally good. In addition stock should have 

 free access to good clear water. Eoots are also very valuable as an assistant 

 in the growth, milk producing, or flesh forming qualities of the animals. 

 Clean, warm stables are a necessity. 



One very essential thing in this farm economy is, that animals should not 

 be allowed to lose flesh in the fall. Too many farmers, and in fact nearly all, 

 are in the habit of allowing stock to run and shift for themselves after the 

 frosts have destroyed the sweetness of the grass. As a rule when animals are 



