[ 170 ] 



CHAP. VIII. 



cows, SHEKP, HOGS, AND POULTRY. 



293. Cows. — With respect to cows, need we any 

 other facts than those of Mr. Byrd to prove how advan- 

 tageous the Swedish turnip culture must be to those who 

 keep cows in order to make butter and cheese 1 The 

 greeiis come to supply the place of grass, and to add a 

 month to the feeding on green food. They come just at 

 the time when cows, in this country, are let go dry. It 

 is too hard work to squeeze butter out of straw and corn 

 stalks ; and, if you could get it out, it would not, pound 

 for pound, be nearly so good as lard, though it would be 

 full as white. To give cows^jte hay no man thinks of; 

 and, therefore, dry they must be from November until 

 March, though a good piece of cabbages added to the 

 turnip greens would keep them on in milk to their calv- 

 insr time ; or, 'till within a month of it at any rate. The 

 buibs of Swedish turnips are too valuable to give to 

 cows ; but the cabbages, which are so easily raised, 

 may be made subservient to their use. 



294. Sheep. — In the First Part 1 have said how I 

 fed my sheep upon Swedish turnips. I have now only 

 to add, that, in the case of early lambs for market, cab- 

 bages, and especially savoys, in February and March, 

 would be excellent for the ewes. Sheep love green. In 

 a turnip field, they never touch the bulb, till every bit of 

 green is eaten. I would, therefore, for this purpose, 

 have some cabbages, and, if possible, of the savoy kind. 



295. Hogs. — This is the main object, when we talk 

 of raising green and root crops, no matter how near to 

 or how far from the spot where the produce of the farm 

 is to be conjumed. For, pound for pound, the hog is 

 the most valuable animal ; and, whether fresh or salted, 

 is the most easily conveyed. Swedish turnips or cab- 

 bages or Mangel Wurzel will fatteii an ox; but, that 

 which would, in four or five months, fatten the ox, would 

 keep fifteen August Pigi from the grass going to the 



