272 AMERICAN AGRICULTURE. 



W; know that this varies as 4 to 1, according to the parti- 

 cii'nr kinds grown ; and our Indian corn has certainly a less 

 range than from 5 to 9. 



THE CHANGES IN THE FoOD OF ANIMALS. Potatoes wlldl 



first ripe, are estimated to be worth for feeding purposes, 

 nearly twice as much as when old ; and we have seen that 

 the relative value of the different kinds varies greatly at the 

 same age and under similar conditions of growth. Perrault 

 ascertained by careful experiment, that hay, clover and 

 lucern lost much of their nutritive qualities by drying, and 

 in lucern this loss amounted to about 35 per cent. This is 

 an important consideration in the feeding of green and dry 

 forage. Oats are among the best feed, botli for young and 

 working animals ; but it has been found that they are greatly 

 improved for the latter, and perhaps for both, by allowing 

 the new crop to remain till the latter part of winter before 

 feeding. The improvement by steaming and cooking food 

 has been alluded to in a previous chapter. Food properly 

 managed, can never be made worse by cooking for any ani- 

 mals, although it has not been considered so essential for 

 working, and generally for ruminating animals, as for swine, 

 and such as were stall-feeding. But the alteration produced 

 in cooking, by fitting it for a more ready assimilation, must 

 as a general rule, add much to the value of the food and the 

 rapid improvement of the animal. The effect of slight fer- 

 mentation or souring the food, produces the same result. 

 Animals accustomed to this acid food, will reject what is un- 

 prepared when they can get at the former ; and we have no 

 doubt from our own experience, that there is a saving in 

 thus preparing it, from 20 to 40 per cent. A mixture of 

 food should be supplied to all animals. Like man, they tire 

 of any constant aliment. For such, especially, as are fatten- 

 ing, arid which it is desirable to mature with the greatest 

 rapidity, a careful indulgence of their appetite should be 

 studied, and it should be provided with whatever it most 

 craves, if it be adapted to the secretion of fat. Cutting, 

 crushing and grinding the food ; cooking, souring and mix- 

 ing it, are each by themselves an improvement in feeding, 

 and frequently two or more of these preparations combined, 

 are of great utility in effecting the object proposed. 



THE PROFIT OF FEEDING, it is evident, consists in a valua- 

 ble return from the animal of the food consumed. In the 

 horse, this can only be received in labor or breeding ; in the 



