174 WALL'S MANUAL 



they are sometimes advantageously mixed with forms 

 of food which are deficient in oil. The grasses, 

 'whether eaten green or as hay, have oil enough to 

 make them highly valuable for fattening stock. 



"PREPARATION OF FOOD FOR STOCK. 



There are some important points involved in the 

 preparation of food which demand the farmers atten- 

 tion. Economy in feeding requires not only the 

 right kind of food, but also such preparation as will 

 give the food its greatest value. It must be in such 

 condition that the animals to be fed will rel'sh it; 

 that they will consume it entirely without waste, and 

 that it shall all be digested, and thus fitted for the 

 purposes it is intended to serve. 



We often see provender rejected by cattle, because 

 its condition is that of coarse, dry, hard, stalks or 

 straw difficult to masticate, and often insipid, when 

 eaten alone. Again we see choice portions of hay 

 and fodder picked out by horses, and the remainder 

 pulled down and trodden under foot. Then we 

 often find whole grains passed through animals, as 

 may be seen in the droppings of cattle, when fed on 

 unground corn, or of horses, when fed on unground 

 oats. To avoid such waste, we must pay attention to 

 the most economical means of reducing provender to 

 the best and most palatable condition. 



The means best adapted to the preparation of food 

 are cutting, grinding, mixing and boiling or steaming. 

 Cutting aids both mastication and digestion. The 

 question here arises : " Will it pay ? " This must be 

 decided by the circumstances of the case. If the 

 farmer has a great deal more straw and fodder than 



