(JIG THE HOME, FARM AND BUSINESS CYCLOPEDIA. 



48. When it is desired to prepare for exhibitions, or for extra condition 

 at Christmas, soiling, in a loose box all summer, in addition to grain, can- 

 not be surpassed by any other form of feeding. 



49. Straw cut and slightly fermented is one-fourth more valuable for 

 fattening. 



oO. Green oat-straw and pea-straw together are about equal in value 

 to hay. 



51. Thirty -five pounds swede turnips, six pounds clover hay, and two 

 and one-half pounds oil-cake will produce one pound of beef. 



52. One ton of fermented cut straw and two hundred pounds oil-cake 

 is equal to one ton of hay. 



53. Six pounds hay, one pound bran, twenty pounds turnips, and five 

 pounds corn-meal will add one pound to the weight of a good two-year-old 

 steer. 



54. Six pounds hay, one pound bran, twenty pounds turnips, and six 

 pounds pea-meal will do the same thing. 



55. The like quantities of hay, bran, turnips, and seven and a half pounds 

 crushed oats will do the same thing. 



56. Corn, pease, oats and barley will pay to fatten cattle when not over 

 one cent per pound in the market. 



57. Barley-meal gives a fine finish, and sleek, mellow handling. 



58. In soiling, green fodder is safer when cut and mixed with straw or 

 hay, allowed to slightly ferment and sprinkled with meal. 



59. It is still an unsettled question whether cooked food or raw food is 

 best for cattle-fattening. 



60. All animals fatten cheaper and faster on prepared raw food, as 

 against whole or uncut hay and roots, 



61. Every animal that chews the cud must have bulk ; it is not enough 

 to have sufficient nutritive value in small quantities, the stomach must 

 be filled to give material for ruminating. 



62. Most foods are better in combination than alone. 



63. Combine so as to have little or no waste. 



64. Fat-producing and flesh-producing food together will give sixty per 

 cent, more increase than when given singly. 



65. For young cattle give 1 of flesh to 8 of heat-producing substances, 

 and to older ones give 1 to six. 



66. Most food of young cattle goes to make up bone and muscle, leav- 

 ing third-class manure. 



67. Most food of half -grown animals goes to make flesh, leaving second- 

 class manure. 



