On the Management of Breeding Cattle. 507 



liaving often remarked that the odour was rather agreeable than 

 otherwise. The manure made on the premises is ready for 

 immediate use on removal, for an}' crop that may require it. 



I now come to speak of the treatment and food which the 

 cattle receive during the winter. Although, as before stated, 

 the herd is kept up by me with a view to profit chiefly as a 

 feeder, yet occasional sales are made of heifers or bull-calves for 

 exportation, or to other breeders of cattle if found equally pro- 

 fitable, thus not limiting sales solely to the butcher. No attempt, 

 however, is made to take rank with the great names so well 

 known as prizemen at the leading agricultural shows, but in a 

 more humble way to connect the management of the herd with 

 improved agriculture. 



The roots consumed are principally Skirving's swede, with 

 a small quantity of mangold-wurzel. The hay and clover pro- 

 duced, being limited, is given in small quantities to the calves, 

 and to such cows as are either out of condition or suckling: 

 two calves. With the chaff-cutter a fresh supply of chop is 

 obtained daily, and to each of the herd according to age is given 

 from 2 to 4 lbs. of ground beans, barley or oats, or an equivalent 

 in cake or a mixture of both, and a plentiful supply of straw is 

 put into the racks ; and having observed from experience that 

 the animals prefer to pull for themselves, the chaff or cut straw 

 is confined to one feed a day, at the time when the meal is 

 given out, the two being mixed together. Cut roots are also 

 supplied, the quantity being regulated by the stock on hand. Tlie 

 above food is given when few roots are allowed, and a reduction 

 is made in proportion as the roots are increased. Turnips are cut 

 by hand as wanted. The stock is found healthy and improving 

 throughout the winter season upon this diet ; and as a little 

 extra food is allowed towards spring, they may be termed " very 

 fresh " when they are turned out to graze. Towards winter 

 the cattle are brought in on the first stormy or cold night, 

 which is commonly about the early part of November, and they 

 remain up until Alay, or nearly seven months of the year ; the 

 practice being not to turn them out until the weather becomes 

 fine. It is most important that they should not be allowed to 

 remain out too late in the season, or to go out too early. The 

 practice of turning out cattle to eat straw in the open fields in 

 frosty weather or when snow is on the ground cannot be too 

 strongly condemned. The starved appearance of animals so 

 treated shows that every principle on which the success of the 

 grazier depends is being sacrificed. No wonder that losses occur 

 with such management, or that the well-bred cow rapidly 

 deteriorates, her progeny becoming constitutionally weak and 

 failing to develop the points most hoped for. Experience has 



2 L 2 



