S66 MODERN FARFvIEii. 



It has been well observed, in a late useful practi- 

 cal work, tl'.at in the vv'inter the yearlings should 

 , * be fed Vv'ith hay and roots, either turnips, carrots, 

 or potatoes ; and they should be thoroughly well 

 fed, and kept perfectly clean by means of litter. At 

 this age it is a matter of great consequence to keep 

 such young cattle as vrell as possible ; for the coii- 

 trary practice will inevitably stop their growth, 

 which cannot be recovered by the best summer 

 food. If hay is not to be liad, good stravv' must be 

 substituted ; but then the roots should be given in 

 greater plenty, and with more attention. To steers 

 and horses two years old, the proper food is hay, if 

 cheap, or strav^', v.itli baits of turnips, cabbages, 



Mr. Donaldson thinks the advantacjes of OTeen 

 winter food for live stock so great, that there is no 

 way in vv^hich it can be applied with greater benefit 

 than 'by giving the young cattle a daily allowance 

 during the first two or tlu'ee v.-intcrs.' Whenever 

 straw is employed as fodder for young stock with- 

 out the above sorts of food if it be not very good, 

 or slightly mixed with some grassy material, a little 

 hay should ahvays be blended with it, in order that 

 it may be preserved in proper condition. It is also 

 of consequence that the animals be served vrith this 

 ,sort of fodder in a regular manner, as v;here too 

 much is given at a time, Mr. ^larshall has remarked 

 that they do not thrive so well. 



The following observations of Sir John Sinclair 

 merit every attention. 



' Some intelligent graziers reconunend the follov/- 

 ing mode of feeding and fattening cattle. Suppose 

 there are four inclosures, of from six to ten acres 

 eacii, one of them should be kept quite free from 

 stock tin the grass has got up; and then the prime 

 or falling cattle should be put into it, that they may 

 get the best ox the food; the second best should 

 then folic v/ ; and the young store after all ; making. 



