Dairy Manar/emcnt. 161 



On comparing the supply of the food to the six milk 

 cows with their requirements and production, there seems an 

 excess in the albuminous matter, a deficiency in the oil for the 

 fat and butter, an excess in the starch, &c. Taking, however, 

 the increased activity of the animal functions and consequent 

 consumption of food by the milk cow, I am not encouraged to 

 lower my standard of food. That it has sufficed, is abundantly 

 proved, as each of the six cows under observation has gained in 

 condition during 274- weeks. 



My observations on nutrition tend to the conclusion, that if 

 you supply animals with starch, sugar, &c., to satisfy their 

 requirements for respiration, you enable them to convert the oil 

 of their food into butter or fat to such extent as their particular 

 organism is fitted for effecting it. 



In the treatment of the six cows it will be seen that the oil 

 in the food is inadequate for the supply of the butter and of the 

 fat, some portion of which will have been derived from the 

 starch, sugar, &c. Of the efficacy and adaptation of these for 

 the production of fat, I propose to explain my views by drawing 

 a comparison as to the production of food adapted for the use 

 of man in the form of beef and of milk, on which I find in 

 recent and deservedly popular works what appear vague and 

 extravagant statements.* 



On entering upon this comparison it is necessary that I should 

 explain my conclusions on a subject to which, as far as my 

 reading and information extend, little inquiry or attention has 

 been given, viz. the whole gain of weight and the proportions of 

 useful material and offal made by cattle whilst fattening. 



WeigJit of Meat ciained by Fattening Cattle. — Not being a 

 breeder of horned stock, I purchase my milk cows and cattle 

 for fattening in the markets of the neighbourhood. I prefer, for 

 fattening, full-grown cows, which have had one, or, at the most, 

 two calves, at from three to five years old. The breeds of this 

 district are mixed short-horns, the bulls used having a large 

 admixture of short-horn blood. The live weight of the cattle I 

 buy for fattening is from 7 cwt. to 9 cwt. each. Their capability 

 of carrying additional weight may be- taken at 3 cwt. ; so that 

 when prime fat they will weigh from 10 to 12 cwt. Their dead 

 or carcase weight, if killed in a lean state, will be less than 

 one-half their live weight, varying probably from 43 to 46 per 



* Professor Johnston, in his ' Agricultural Chemistry ' (p. 406), quotes (though 

 ■with hesitation) Sir John Sinclair and M. Riedosel, the former of whom states that 

 the same weight of herbage which will produce less than 3U lbs. of dry human 

 food in the form of beef will yield 500 lbs. in the form of milk ; and the latter 

 says that the same quantity of hay will produce either 100 lbs. of beef or 1000 lbs. 

 of milk. 



VOL. XVIII. M 



