BREEDING AND GENERAL MANAGEMENT. 27 



whereas the animals destined for stock may be left to get their 

 own living during summer in the pastures, and, provided they 

 have plenty of food and occasional change, will keep in growing 

 condition, and be quite ready for the bull in the summer and 

 autumn. 



Contrast the system we have sketched out, which we know to 

 be based on scientific principles and sou ad practice, with the 

 absence of management that results in the miserably underfed 

 and underbred animals that may be found at any of our large 

 fairs. Granted that the cost of k^ep hi,s been only half, are 

 they half as valuable ? A good yearling wJU often make 91. 10s. 

 to 10?., which is more than a haK-sta^ ved two-year-old is worth, 

 for the latter are often dear at any price — they have no go in 

 them, no quality that can be developed by keep. It is well 

 sometimes to buy a young animal in poor condition, because we 

 know it will improve rapidly, providsd there is quality ; but a 

 half-starred mongrel remains a sorry brute to the end of the 

 chapter. Therefore keep a good sort, rear well, and bring to 

 market or into productive condition at as eail/- an age as is con- 

 sistent with the health and stamina of the animil. 



Many years ago Mr. Henry Ruck, of Cricklade, Wilts, described 

 his practice in the management of calves before the Cirencester 

 Farmers' Club, and showed that he had for some years been in 

 the habit of rearing on an average fifty to sixty calves with the 

 produce of four cows. The description embraced three years, and 

 during the first two not an animal was lost. There were three 

 deaths in the third year, but this loss was due to mismanage- 

 ment. Independent testimony was forthcoming as to the healthy 

 appearance of the stock. The following is Mr. Buck's descrip- 

 tion of operations : " I take all the calves (from a neighbour) 

 after about the beginning of March. Every Wednesday I send 

 for what are above ten days old, as up to that time they require 

 their mothers' milk, which is unfit for the dairy. The price I 

 pay is 30s. each. They have for the first three or four days two 

 or three quarts of milk at a meal ; then gradually some food in 

 the shape of gruel is added, and by degrees water is substituted 

 for milk. Mixing oilcake with gruel is the secret of success. I 

 use half oilcake, the best I can buy. Take a large bucket, 

 capable of holding six gallons ; put into it two gallons of scald- 



