AGRICULTURAL ZOOLOGY. 361 



remarks on what he regards as their distinctive properties : — Bean straw, uncooked, is dry 

 and unpalatable, but by the process of steaming it becomes soft and pulpy, emitting an agree- 

 able odor, and imparting flavor and relish to the mess. It should be cut on the short side 

 of ripeness, which it may be without interfering with the plumpness of the bean. In albu- 

 minous matter, which is especially valuable for milch cows, bean straw has nearly double 

 the proportion contained in meadow hay. Bran also undergoes a great improvement in its 

 flavor by steaming, and it is probably improved in its capacity of being readily converted into 

 nutriment. Bran contains about 14 per cent, of albumen, and is peculiarly rich in phos- 

 phoric acid, nearly two per cent, of its whole substance being of this material. The proper- 

 ties of rape-cake are such as will cause it to be more highly valued than it has ever hitherto 

 been for dairy purposes, if the opinion of Mr. H. in regard to it be not altogether too high. 

 It contains nearly 30 per cent, of albumen, and is rich in phosphates, and also in oil. The 

 objection made by some to it on account of its flavor, Mr. H. has overcome by his mode of 

 preparing it by steaming, &c. The cattle do not refuse it, and the flavor is not at all per- 

 ceptible in the milk or butter. During the month of May, Mr. H. turns out his cows on a 

 rich pasture, housing them at night, and supplying them with a mess of the steamed mixture 

 and a little hay, morning and evening. From June to October mown grass is given instead 

 of hay, in addition to what they get in the pasture, and also two feeds of the steamed mix- 

 ture. This is continued till October, when the cows are again wholly housed. With such 

 treatment, Mr. H.'s cows usually give from 12 to 16 quarts (imperial) of milk per day, and 

 keep in good condition at the same time for about 8 months after calving. Then they 

 usually fall below 12 quarts, and gain several pounds every week in fat and flesh. Another 

 advantage or element of profit is the richness of his manure from cows so fed. His pasture 

 lands are yearly improved, and not impoverished. The average amount of butter from every 

 16 quarts of milk is 25 ounces. 



On the Fattening of Cattle. 



The following is the substance of a prize essay on the fattening of cattle, by George Dobits, 

 published in the Journal of the Royal Agricultural Society: — 



"The first point," he says, "is to have a good sort of bullock to begin upon. I do 

 not recommend any particular breed to the depreciation of all others, because different 

 localities require different descriptions of animals ; but caution breeders that it is right to 

 select the characteristic marks of the breed they intend purchasing, and warn them par- 

 ticularly never to purchase a coarse, ill-made, bad-bred animal, because they may fancy it 

 is cheap. A man has never got so bad a bargain as when he has, as the saying is, 'got too 

 much for money.' 



"The first criterion for judging of the disposition of the beast to fatten quickly, in my 

 opinion, is that peculiar, soft, supple feel of the skin which is commonly called handling well. 

 This is generally accompanied by hair of a soft, fine quality, in great plenty. The eye should 

 be full and clear, and the head well formed; the shoulders not upright, but lying well back; 

 the chest full; the ribs deep, and well arched out; the flanks well down; the hips nearly 

 level with backbone, and in proportion to the rest of the carcass as to width; the rumps wide, 

 and not too low down, appearing as if, when fat, the tail ends would be level, (but this the 

 butchers in my neighborhood are in the habit of calling the fool's point ; ) the purse should be 

 of full size and soft to the touch, (this I consider a material point;) the twist good; and the 

 legs short and small in proportion to the carcass, as the offal will be light in proportion to 

 the leg-bone. 



"Next observe the temper of the animal; in selecting from a considerable drove, you will 

 often find beasts possessing many of these good points, yet in a lower condition than some 

 of the animals of worse appearance. Consider well whether this may not arise from the 

 masterful disposition of the ill-made one, and whether, when put to fatten where every beast 

 may eat his share of food without disturbance, the good-bred one will not soon surpass his 

 more masterful neighbor. If you observe a beast that is constantly watching an opportunity 

 of goring any other that comes in his way, leave him behind, even if he is much heavier than 



