544 IOWA DEPARTMENT OF AGRICULTURE. 



"As to the formation of shoulders there is much diversity of opinion. 

 Some contend for the oblique shoulder like that of the horse, others again 

 are in favor of the more upright or roomy shoulders. I myself think the 

 truth lies midway between the two extremes of opinion. Shoulders 

 closely laid back like a race horse's do not seem to me to be the right 

 sort to admit of the free and thick growth of the best beef, while one 

 that is moderately oblique and not tied up at the top of the blades, but 

 rather loose and open, can fill up to perfect form, and give room for the 

 development of the choicest meat. I always observe that it is the animals 

 with rather free shoulders that have the heaviest forequarters. Let the 

 vertebrae, or backbone, be a little higher than the scapula, or shoulder 

 blade, then you are certain of beautiful crops and as a general rule a 

 smooth, full chine. 



"Feeding. — Feeding at the present date is more an art than a science. 

 There are hosts of undiscovered facts in regard to it which, if known and 

 rightly used, would redound to the advantage of stockmen. I am not a 

 scientific man, merely a practical one; but as feeding is a branch of agri- 

 culture I feel convinced that before arriving at success we farmers and 

 stock-raisers must know something of agricultural chemistry, and before 

 we can study it successfully we must know at least the rudiments of 

 chemistry itself. By a little research we can learn to class the protein or 

 muscle-forming foods from the carbo-hydrate or fat-forming elements. 

 After mastering this most essential point then you can form your proper 

 nutritive ratio, which means the bulk of the digestible protein in com- 

 parison to the digestible carbo-hydrates and fat. Much can be learned by 

 taking the monthly live weight of your cattle. If you have had occasion 

 to make a change of feed your scales will prove truthful and you can 

 learn at once whether that change has been to your advantage or not. 

 Remember the true feeding value of an article of cattle food can be de- 

 termined only by actual trial, for in the long run there is no chemist like 

 digestion. 



"In feeding we must all be aware that as a general rule farmers make 

 the feeding day too short, consequently the night too long. I mean by 

 that the animals are only fed three times daily — say at 6 or 7 in the 

 morning, at 12 noon, and between 5 and 6 in the evening. Now cattle 

 to be made most of — I speak of show cattle especially — ought to be fed 

 four times a day, viz.: at 5 a. m.. at 11 a. m., at 4 p. m., and a good hot 

 supper at 8 o'clock at night. The ingredients for supper should be the 

 same in substance as those which I am about to detail. The several 

 items should be measured into a pail, adding flaxseed and molasses gravy, 

 and over all let there be a handful of finely cut hay chaff, so as to absorb 

 all steam. Now pour on boiling water and cover well with a sack, so as 

 to prevent evaporation and waste. Before feeding mix the chaff with 

 the mess. Do this about 4 o'clock in the afternoon and the mush will be 

 in a nice milk-warm state for feeding by 8 at night. The cattle will eat 

 it greedily and rest till 5 the following morning. Always put a little 

 sweet hay beside the animal, so that he may eat if he feels so inclined. 

 If you have a number of cattle in training it will be found most convenient 

 to have a large water-tight feed box for scalding the meals. 



