Management of Dainj Cattle. 281 



but in the element of starch, sugar, &c., there is a marked differ- 

 ence. During the growth of the plant, the starch and sugar are 

 converted into woody fibre, in which form they are scarcely 

 digestible or available for respiration. It seems, then, not im- 

 probable that, when a cow is supplied with hay only, she will 

 consume some portion of the olein oil for respiration, and yield a 

 less quantity of butter poorer in olein. 



If you assume summer butter to contain of olein .. 60 per cent. 

 „ „* of margerine 40 ,, 



100 „ 

 If the cow consume of the olein .. 36 „ 



The quantity of butter will be reduced from 100 to 64 „ 



And the proportions will then be, of olein .. .. 40 „ 



ofmargerino .. 60 „ 



100 



If you supply turnips or mangel with hay, the cow will con- 

 sume less of hay ; you thereby substitute a material richer in 

 sugar, &c., and poorer in oil. Each of these materials in the 

 quantity a cow can consume is deficient in the supply of albumen 

 necessary to keep up the condition of an animal giving a full 

 yield of milk. To effect this recourse must be had to artificial 

 or concentrated substances of food, rich in albuminous matter. 



It can scarcely be expected, nor is it desirable that practical 

 farmers should apply themselves to the attainment of proficiency 

 in the art of chemical investigations ; this is more properly the 

 occupation of the professor of science. The following simple 

 experiment, however, seems worth mentioning. On several 

 occasions, during winter, I procured samples of butter from my 

 next neighbour ; on placing these, with a like quantity of my 

 own, in juxtaposition before the fire, my butter melted with far 

 greater rapidity — by no means an unsafe test of a greater pro- 

 portion of olein. 



The chemical investigation of our natural and other grasses 

 has hitherto scarcely liad the attention which it deserves. The 

 most valuable information on this subject is in the paper by 

 Professor Way on the nutritive and fattening properties of the 

 grasses in Vol. XIV\, p. 171, of the Royal Agricultural Society's 

 Journal.. These grasses were nearly all analyzed at the ilowcring 

 time, a stage at which no occupier of grass-land would expect so 

 favourable a result in fattening. We much prefer pastures with 

 young grass not more than a few inches liigh, sufficient to afford 

 a good bite. With a vi(!W to satisfy mvself as to the (iiderence 

 of composition of the like grasses at different stages of growth, 1 



