46 CATTLE AND DAIRY FARMING. 



file of them. We do not, indeed, advocate any measure of pampering, which might 

 make the beasts more tender, and lessen that hardiness which has been one of their 

 most valuable characteristics from time immemorial. But there is a moderate degree 

 of steady good keeping which is quite compatible with the safe preservation of all 

 the distinctive and valuable characteristics of the breed, and ifc is this systematic lib- 

 eral feeding, even from calf hood, which we advocate. Quality, of course, is important 

 and desirable, but the American purchasers put great stress upon size, and this can- 

 not be attained without a steady liberal diet. Dumfries (Scotland) Courier. 



As I consider this subject one of first importance to the American 

 stock-raiser, I feel that it cannot be pursued too far. 



FEEDING-STUFFS. 



This was the subject of a very instructive lecture delivered in the Guild Hall, on 

 Friday week, by Dr. Macadam, Edinburgh, under the auspices of the Strathearn Cen- 

 tral Agricultural Society. 



Dr. Macadam remarked that the food of tho animal had three functions to fulfill. 

 First, to supply combustible matter or fuel to be burned within the living organism, 

 and thus keep up the animal warmth ; secondly, to replenish the wear and tear of flesh 

 a:oms ; and, thirdly, to contribute extra fatty matter and flesh atoms to be stored up 

 in the animal structure so as to increase tho build and weight of the animal. Be- 

 sides these, there are the elements of bono matter and other saline substances. The 

 main natural feeding-stuff must always be ordinary pasture, and tho experience of 

 every agriculturist points to a decided difference in the nourishing properties of the 

 pasture of one field or district as compared with that of another. This difference is 

 due to the varying proportion of water present. In natural grass the water present 

 ranges from 70 to 90 per cent. The best grass in ordinary dry seams or dry soil con- 

 tains about 70 per cent., whilst, in rainy seams or damp soils the water is increased to 

 80 per cent. ; and in the produce of irrigated field pastures the water runs as high as 

 90 per cent, of the weight of the succulent grass. Consequently, it follows that of 

 every 10 pounds of grass from 7 to 9 pounds consist of water, and in the average only 

 one-fifth of the total weight consists of dry feeding material. When the grass is air- 

 dried and becomes hay, the proportion of moisture is reduced to about 16 per cent., 

 so that only one-sixth of hay consists of water, and 1 ton of hay contains the solid, 

 dry, nourishing elements of fully 4 tons of ordinary pasture grass. Turnips contain 

 even a larger average proportion of water, for 90 per cent, of ordinary turnips consist 

 of water ; so that in every 10 pounds of turnip there is only 1 pound of dry feeding- 

 stuff. Potatoes contain 75 per cent, of water, being equal to three-fourths of their 

 entire weight. The cereals contain much less water, the average proportion in wheat, 

 oats, &c., being 15 per cent., or less than one-sixth of their whole weight; so that 

 five-sixths consist of dry feeding material. In linseed-cake and other cakes the moist- 

 ure averages 12 per cent., so that one-eighth of the weight only consists of water, 

 and seven-eighths of dry feeding-stuff. Considering, therefore, the question of food 

 thereby in the light of the relative amount of dry solid matter in a given weight of 

 the respective articles consumed by the animal, it follows that to obtain sufficient dry 

 solid food the animal may partake of 1 pound 8 ounces of feeding-cake; 1 pounds 

 ounces of cereals or air-dried hay; 4 pounds of potatoes; 5 pounds of ordinary dry 

 pasture ; 10 pounds of succulent grass from irrigated fields, and 10 pounds of turnips. 

 When the respective qualities of dry feeding materials are considered, the nourishing 

 properties of the natural and artificiajfeeding-stuffs vary even in a greater ratio than 

 tho percentage of moisture. Thus the proportion of flesh-forming or albuminous mat- 

 ters present in ordinary grass and clover averaged 2^ to 3 per cent. ; in hay, 10 to 12 

 per cent.; in oats, 16 per cent. ; in beans, 20 per cent. ; in potatoes, 2 per cent. ; in 

 turnips, three-fourths per cent. ; and in linseed and rape cakes, 25 per cent. It fol- 

 lowed, therefore, that in 1 ton of cake there was as much flesh-forming matter as in 

 li tons of oats, or 2J tons of hay, or 8 tons of ordinary pasture, or 11 tons of potatoes, 

 or 33 tons of turnips; and an ox or sheep would require to consume these respective 

 quantities of the feeding-stuffs in order to obtain a similar amount of flesh-forming or 

 albuminous matter. At the same time, however, it might be remembered that the 

 amylaceous or starch group of compounds, which formed a very large proportion of 

 natural and artificial vegetable food, played also an important part in the sustenance 

 of the animal. It was very questionable how far the richer and flesh-forming foods, 

 such as feeding-cakes, could be employed with safety in the rearing and fattening of 

 stock without large admixture with the less nutritious kinds of food. An excessive 

 quantity of cake not only led to injurious results in the health of cattle and stock, 

 but determined much waste of nutritious matter, which passed through the animal 

 system with the sole result of enriching the manure. 



