240 MY FARM. 



The scientific gentleman wipes his spectacles, and 

 tries a new entering wedge. 



&quot; How do you feed your cattle, neighbor ? &quot; 



&quot; Waal, good English hay ; now and then a bite 

 o oats, cordin as the work is.&quot; 



&quot; But do you make no beeves ? &quot; 



&quot; Heh ? &quot; 



&quot; Do you fatten no cattle ? &quot; 



&quot; Yaas, long in the fall o the year I put up four 

 or five head, about the time turnips are comin in.&quot; 



&quot; And have you ever paid any attention to their 

 food with reference to its fat-producing qualities, or 

 its albuminoids ? &quot; 



&quot; (Gee, Bright !) bumy what ? &quot; 



&quot; Albuminoids name given to flesh producers, in 

 distinction from oily food.&quot; 



&quot; Oh, never used em. Much of a feed? (G lang, 

 Buck ! )&quot; 



&quot; They are constituent parts of a good many 

 varieties of food ; but they go only to make muscle ; 

 it isn t desirable you know to lay on too much fatty 

 matter.&quot; 



&quot; Heh ? keep off the fat do they ? (Gee, Bright !) 

 Dum poor feed, then, in my opinion.&quot; 



By this time the end of the furrow is reached, 

 and the scientific gentleman Avalks pensively toward 

 the fence, while Nathan s dog that has been sleeping 



