Ch. XXXIV.] WINTER STALL-FEEDING, 381 



thus stated, we tliink that, if generally pursued,' it would, in most cases, 

 have a contrary effect, for, if kept too hot, it makes them perspire and 

 their skins to itch ; the irritation thus occasioned puts them upon the fret, 

 and instead of lying- down quietly they are occupied in rubbing themselves 

 against whatever may be within their reach, which is much against quick 

 feeding. 



Regarding open sheds, Mr. EUman, of Glynde, has also found that nine 

 oxen, fed loose in a yard, have, by eating as well as destroying, consumed 

 as much as twelve when tied up*. The waste of food when the cattle are 

 fed loose is indeed always considerable, and much is frequentlv so trodden 

 under foot as to be only thrown upon the dung-heap ; whereas their refuse, 

 when stall-fed, serves to support the lean stock, some of which should always 

 be kept in an adjoining yard for that purpose. The stalls are generally 

 nine feet wide, two beasts standing together in eachf. If the bullock has 

 not been already accustomed to be handled, he will at first have great re- 

 luctance to enter the stall, and turnips, or any food to which he is accus- 

 tomed, should be thrown into the manger to induce him. Still greater dif- 

 ficulty will then be found in haltering him quietly to the stake, and the most 

 gentle means must be used to answer the purpose. He should be at first 

 rather tightly fastened to prevent him from struggling or attempting to turn 

 round in the stall, which he will try to do when he finds himself fast ; but 

 he should be attentively watched, to avoid accident, until he is accustomed 

 to the restraint, after which the chain may be somewhat loosened. 



FATTING-CATTLE. 



Respecting the sort of beasts to be fatted, although it is of the utmost 

 importance to the grazier to choose such cattle as may be most appropriate 

 to the nature of his land, — as upon moderate pasture which would fat a 

 Scot, a Lincoln ox might starve, — yet in stall-feeding, as there is always 

 a certain quantity of food upon the farm which may be equally applied to 

 each, the main object to be considered is the condition and aptitude of the 

 beast to fatten. Upon this, of course, the breed should ever be looked to, 

 and upon that, as we have already said, we refer with confidence to the 

 " History of British Cattle;" but in choosing the breed there are also some 

 points which should be closely regarded : attention should be paid to com- 

 pactness and symmetry of form, deep fore-quarters, wide carcases, fine 

 small bones, moderately thin hides, a protuberance of fat under the i-oot of 

 the tongue, and large full eyes. 



A well-shaped ox should thus have a small head with a placid counte- 

 nance, as indicating docility and a consequent disposition to get fat ; a fine 

 muzzle, and open nostrils; the throat should be clean, long, and thin in the 

 neck, but wide and deep in the shoulders ; the back should be broad and 

 straight near to the setting on of the tail, with the rump -points fat and 

 coming well up to it; the barrel should be round, wide across the loins, 

 and the girth deep behind the shoulders, with the space between the hip- 

 bone and the first rib very small ; the fore-legs should be short and wide 

 apartj so as to present a broad ajipearance to the chest, and the thighs of 

 the hind-legs should be shut well in the twist — the seam in the middle of 

 which should be well filled, and the flanks should be full and heavv. A 

 form such as this is not only the best for affording the greatest weight, but 

 will be also generally found to lay the flesh upon the prime parts, to pro- 



* Sussex Report, p. 237. 



f For various plans of Ox- Houses, see vol. i. cliap, viii. 



