Management of Dairy Cattle. 263 



being well steamed, are given to the animals in a warm state. 

 The attendant is allowed 1 lb. to l^- lb. per cow, according 

 to circumstances, of bean-meal, which he is charged to give 

 to each cow in proportion to the yield of milk, those in full milk 

 getting 2 lbs. each per day, others but little : it is dry and mixed 

 with the steamed food on its being dealt out separately ; when 

 this is eaten up, green food is given, consisting of cabbages, from 

 October to December, kohl rabi till February, and mangold till 

 grass time. VVitli a view to nicety of flavour, I limit the supply 

 of green food to 30 to 35 ll)s. per day for each. After each feed 

 4 lbs. of meadow hay, or 12 lbs. per day, is given to each cow ; 

 they are allowed water twice per day to tlie extent they will 

 drink. 



As several of these materials are not commonly used as food, 

 I may be allowed some observations on their properties. Bean- 

 straw uncooked is dry and unpalatable; by the process of 

 steaming, it lictomcs soft and pulpv, emits an agreeable odour, 

 and imparts flavour and relish to the mess. For my information 

 and guidance I obtained an analysis of bean-straw of my own 

 growth, on strong and high-conditioned land : it was cut on the 

 short side of ripeness, but yielding a plump bean. The analysis 

 by Professor Way shows a per-centage of — 



Moisture 14-47 



Albuminous matter 16"38 



Oil or fatty matter 2-23 



Woody fibre 25-84 



Starch, gum, &c 31-63 



Mineral matters 945 



Total 100-00 



In albuminous matter, which is especially valuable for milch 

 cows, it has nearly double the proportion contained in meadow 

 hay. Bran also undergoes a great improvement in its flavour by 

 steaming, and it is probably improved in its convcrtibilifv as 

 food ; it contains about 14 per cent, of albumen, and is pec uliarly 

 rich in phosplioric acid, nearly 3 per cent, of its whole substance 

 being of this material. The properties of rape-cake are well 

 known ; the published analyses give it a large proportion (nearly 

 30 per cent.) of albumen ; it is rich in pl^.osph.ates and also in oil. 

 This is of the unctuous class of vegetable oils, and it is to 

 this property that I call particular attention. Clioinistrv will 

 assign to this material, which has hitlierto been comparatively 

 neglected for feeding, a fust place for the purpose of which I am 

 treating. If ol)jection should occur on account of its flavour, I 

 have no difficulty in stating that by the preparation 1 lave 

 described I have rpiite overcome this. I can easily persuade mv 



