of Graft Land. Stall-feeding-*?- Proper Sorts of Fcodjur. /&amp;gt;; j 



To do this completely, as much fliould be made ufe of as can be converted into 

 manure, probably the proportion of from one to two or three tons to a bead may 

 .not be too much, as the dung will amply repay its exnenfe in the improvement 

 which it affords to the lands. And by this, with the above means, all forts of 

 difgufling fmells may be wholly removed. It is alfo ufeful in the intention of 

 fattening to have the animals fheltercd and kept in a due degree of warmth, with 

 out being too hot; as, where the heat is confiderable, there may be difadvantagc 

 by too much perfpiration being excited. Where it is necefTary to make ufe of 

 cut dry mear, the beft practice is probably that of keeping fome offuch food 

 always in the cribs or mangers, fo that the animals may be induced to take it at 

 pleafure. 



The bufmefs of fattening in the ftall, or the farm.yard, ufually commences on 

 the decline of the pafture and after-graffes, towards the latter end of October, 

 continuing through the whole of the winter, until about the beginning of May. 

 When fucculent food is made ufe of with cut dry meat, which is in general a 

 more profitable method to the farmer than that of having recourfe to corn and oil 

 cake, carrots, parfnips, and potatoes would feem to iland the higheft as articles 

 for this purpofe; cabbages and turnips having been found inferior in their fatten 

 ing qualities ; the two firft are equal to almoft any fort of food in this view, being 

 capable of fattening large cattle. The moft general practice is to ufe thefe roots 

 and plants without any preparation, except that of being fometimes cut, diced, or 

 chopped, giving only a fmall proportion at once, three or four times in thecourfc 

 of the day, in cribs or mangers properly contrived for the purpofe ; proper fupplies 

 of cut draw i,n mixture with hay being in moft cafes provided and given in the 

 intervals offuch feeds. In this method lefs water will be required than when dry 

 meat is wholly made ufe of. This mode of feeding muft be purfued with as much 

 fteadinefs and regularity as pofllble, varying the kinds of moift food occafionally 

 where it can be conveniently done. A great deal of the fuccefs of the practice 

 refts upon proper attention to thefe circumftances. Some have fuppofed that great 

 advantage may be derived from the application of fire in the preparation of fome 

 of thefe roots for the feeding of the animals. In the trials of an intelligent culti 

 vator,* turnips were found to anfwer well in the feeding of cows in combination 

 with cut chaff when prepared by means of fleam ; and in various experiments, 

 detailed in the Annals of Agriculture, potatoes have been found to be better fuited 



* Rev. Mr. H. Clofe, 

 4 D 2 



