236 MANAGEMENT OF FARM STOCK. 



brewers grains, warm mashes, turnips, or other roots 

 containing a great deal of water ; they will also do better 

 for whey, if at hand, and should have as much water as 

 they will drink. 



839. But if a rich milk be desired, they should be kept 

 on drier food, such as clover, hay, Indian meal, shorts, 

 oil cake ground into meal, and some roots. Oats and 

 barley meal are good, but are generally too expensive. 



840. When cheese is to be made from the milk, ground 

 beans, or pease and clover with some oil meal, are better. 

 They make the milk very rich in curd, as they contain a 

 large amount of gluten, which is nearly the same as the 

 curd of milk. 



841. The manner of milking exerts a powerful influence 

 011 the productiveness of the cow. A slow and careless 

 milker, or one who treats her harshly, soon dries up the 

 best of cows. The animal must be approached gently, 

 never struck or abused, and the operation of milking 

 begin gradually, steadily increasing in rapidity, until all 

 is drawn. If the milking is performed in the stall, it is a 

 good plan to feed at the same time with roots or some 

 other palatable food. 



842. If the object be to raise beef, a close built, round 

 and compact form, with small bones and round muscles 

 should be sought. Animals thus shaped require less food 

 and fatten more easily, than those of heavy, bony frame 

 and flat muscles. 



843. When fattening, animals should be kept quiet 

 :ii id warm, and fed on fatty or oily food, such as oil meal, 

 Indian meal, good hay and turnips. A moderately dark 

 stall conduces to quiet ;md promotes fattening. 



844. To ascertain the results of feeding under various 

 circumstances, the most careful experiments were made 



