CATTLE. 127 



ad\ isaMe to keep the calves in separate cribs until five or six weeks old, 

 after which they may be turned tog-ether into a comfortable hou?e, with 

 sufiicient room for exercise. And when the pasturage permits, and fine 

 weather is well established, they may be turned out, at first for a few 

 liours oidy in the middle of the day, to inure them to the chano-e. As 

 winter approaches, they mast again have the shelter of a con)fortable 

 yard and be supplied with roots mixed with straw-chaff. An addition of 

 one pound of oil-cake in summer, and two pounds to their ordinary food 

 durino- winter, will greatly assist their condition and early maturity. 

 The yards should, of course, be well sheltered and littered, and cattle 

 of the same age and size have separate inclosures, otherwise the weaker 

 beasts will be driven about by the master ones. In the spring the young 

 cattle are again turned to grass, and the treatment continues in a similar 

 manner until the cattle are fattened off at home, or are sold off for that 

 purpose into other districts. By liberal feeding whilst in a young state, 

 the cattle are kept in good condition and rapid growth. 



We believe that food for calves may be prepared of a much more 

 nutritious nature, and much more likely to be of advantage to the produ- 

 cers; some of these, on which we have successfully reared calves for 

 several years, we shall phice before the reader : — 



1. Wlieatmeal Porridge. — This is made in the following manner: 

 boil two gallons of water, and mix a pint of fine flour with cold water, 

 sufiicient to make it into the consistency of a thick cream. This should 

 be thoroughly mixed, and put into a bowl capable of holding half a 

 gallon; a small quantity of the hot water is added to the mixture, and 

 stirred so as gradually to raise the temperature of the flour and water 

 in the bowl, and prevent it from runuing into lumps. This is plunged 

 into boiling water, and stirred until the whole boils again. This co- 

 agulates the mass, and forms a thick nutritious pbn-idge. It is a great 

 improvement to the mixture if one-sixth part of old skimmed milk is 

 mixed with it ; which not only gets scalded itself, but very materially 

 improves it. Two gallons of the mixture per day will be found sufficient. 



2. LillS?ed Jelly combined with the milk, is a very valuable auxiliary. 

 We ourselves have scarcely tried the seed by itself sufficiently to be able 

 to give a very decided opinion upon it ; and we much prefer the pressed 

 seed, in the shape of cake, crushed to a powder ; and, for this reason, 

 if we wanted to lay on the fat, we should give them the crushed seed, 

 because its fatty matter would, when cooked, be easily assimilated into 

 animal fat ; but when bone and muscle are to be formed, ever}" pound 

 of fattening matter in the food displaces other substances calculated 

 to build up the animal structure ; for this reason we most approve of 

 the jelly produced by the crashed cake. The proportions of the crushed 

 cake to the water should be as follows:^ — to two gallons of water take 

 two pounds of oil-cake bruised or crushed nearly to a powder, sprinkle 

 it in the water, stir, and allow it to boil ten minutes. Cool w^ith skim- 

 milk, if convenient. A rich jelly-like mass, of the most nourishing kind, 

 is produced, which should be given in a lukewarm state. 



3. Broth Porrulge. — This is a somewhat unnatural mixture ; but it is 

 often used very successfully, combined with other mixtures, for feeding 

 calves. The water in which bacon has been boiled is carefully preserved, 



