BEEF CATTLE. 281 



to crowd the flesh on to them in the shortest time. They should 

 not be over fed, nor ever given more than they can clean up at 

 a meal. By giving every beast his accustomed place, or stall, 

 the feeder soon learns to gauge the quantity he usually eats ; or, 

 if they take their places promiscuously, the feeder must watch, 

 and see that each one have his proper allowance, for this is not a 

 business to be neglected by simply throwing the feed carelessly 

 into the mangers, and then leaving the cattle to themselves with- 

 out further care, as though his work was completed. The eye 

 of the feeder must be upon his stock continually. 



Finely cut hay, or corn stalks, (above the ear,) through the cut- 

 ting box, with fine ground Indian corn, barley, rye, buckwheat, 

 pea, or oat meal, or oil cake, measured by weight, not bulk, well 

 mixed, with plenty of water sprinkled equally through it, is the 

 very best way possible to put flesh on to any ruminating animal. 

 The cut fodder should be so proportioned as to fill the stomach, 

 and meal enough mixed with it to give all the nourishment 

 required in the way of fattening. These proportions may have 

 to be changed, somewhat, according as the weather may be mild, 

 or frosty, less grain being required in soft, and more in severe 

 da/s. If the cold affects the temperature of the stables adversely, 

 the animal heat must be kept up by a greater quantity of food 

 than would be needed when the temperature is milder. All this 

 must be a matter of close observation with the feeder. 



Now, if this food could go into the stomach of the animal at 

 blood heat and here comes in the additional advantage of cook- 

 ing it so much of animal heat as has to be expended in warm- 

 ing that otherwise cold food after entering the stomach, would be 

 saved to go into flesh, for the animal heat has to be created by 

 this food, and is therefore expended in producing it, and cannot, 

 to such heat creating extent, of course, make fat, or flesh. So, 

 also, would be saved the amount of food expended in producing 

 the muscular strength and work of the jaws in grinding, for 



