Dairy Management. 173 



This material, though of its kind particularly rich in nitrogen, 

 is not worth more as manure than 2s. Q\d. per 100 lbs,, or less 

 than one-twentieth of its value as food. 



These investigations, which have more or less occupied my 

 attention for several years, have changed considerably my mode 

 of treatment for fattening. I am satisfied that the most economical 

 use of food rich in albuminous matter is together with straw or 

 other materials which are deficient in this element. I now use 

 for fattening, bean and oat-straw and shells of oats in equal pro- 

 portions, with a limited supply of turnips, never exceeding 

 GO lbs. per day to each, and the following extra food : — 



3 lbs. of rape cake .. .. i 



I lb. malt combs . . . . I steamed together with the straw. 



f lb. bran ) 



If my turnips fail in spring, by supplying 2 to 2i lbs. of rape- 

 cake in addition I find the result equally favourable. On this 

 fare my cattle thrive satisfactorily, and make usually at the rate 

 of 14 lbs. per week each. I sometimes substitute ^ lb. per day 

 of linseed-oil for the 2 lbs, of rape-cake without turnips, the 

 gain by which T find satisfactory. One of a lot of 14 fed in this 

 mode gained at the rate of 24 lbs. per week from March up to 

 July, 1856, being the greatest gain I have observed in the course 

 of my experience as a feeder. 



Having received numerous applications from vendors to become 

 a purchaser, and inquiries as to what I thought of the properties 

 of carob or locust beans, I may call attention to its comparative 

 composition with Indian meal, which it most nearly resembles, 

 and in comparison with which its value is decidedly inferior. 

 There is little difference in the feeding effects of sugar and 

 starch ; the former contains somewhat more of oxygen, which in 

 some slight degree facilitates its consumption In the respiratory 

 process ; but in the same ratio it is deficient in carbon, and has 

 consequently less of the property of producing fat. , 



The respective quantities of oxygen from the air required for 

 the consumption of 



100 parts of starch are 118-52 



„ sugar lOG-67 



„ fat 292-14: 



These numbers seem to denote the comparative labour or exer- 

 cise of the organs of respiration requisite for the consumption of 

 these elements of food respectively, or, in other words, for the 

 support of vitality. Their relative composition is — 



Carbon. Hydrogen. Oxygen. 



Fat .. .. 78-13 ,, 11-74 ,. 10-13 



Starch.. .. 44-45 .. 6-17 .. 49-38 [percent. 



Sugar .. ..40- .. 6-66 .. 53-34 



