CATTLE. 131 



as little effort as possible in the operation of cliewing-, and he has ample 

 allowance of room, so that when he lias fed, he may lie down and sleep. 

 It is a question whether animals feed fastest in the dark or not. 

 There can be no doubt whatever that any thing which distracts their 

 attention, which excites action, or which produces nervous irritation, is 

 opposed to fattening; and, as darkness will induce sleep, ina'^^iion, and 

 promote quietness, it is so far favorable ; but it is not so easy to have 

 darkness and sufficiency of fresh air at the same time, and therefore 

 the best possible state, perhaps, is to have the feeding-houses rather in 

 a state of shady gloom than in absolute darkness. A certain amount of 

 nervous energy is necessary to give tone to the vital powers, and, be- 

 yond this, repose and quietness are easily attained by a simple gloom, 

 wdiile shelter from flies and heat in summer, and from blasts, wet, and 

 extreme cold in w-inter, should be carefully provided. 



Abiiiiilaiice of Good Food and Regularity of Feeding, are essentials in all 

 kinds of fattening. Thougli it is not desirable to allow the animals to 

 have food standing before them when they are filled, they should never, 

 on the other hand, experience a single feeling of want. The usual hours 

 of feeding should be strictly adhered to, for the two-fold purpose of in- 

 ducing regular periods of sleep and for supplying the system with food 

 at the first call of appetite. 



Variety of Food is a most essential element of rapid fattening; and it 

 is not far from the ti;uth to say that all kinds of food are equally fatten- 

 ing, if they are given in sufficient variety. If roots, grain and hay be 

 changed every few^ days, the appetite is never cloyed ; and the whole are 

 devoured with a relish which develops fat in the most rapid manner. 



The Formation of Fat is the work of the grazier, liis animals are 

 generally full grown, or nearly so, and, though there may be a small in- 

 crease of muscle, still the bulk of the material of increased weight is fat 

 and not flesh. In this country, food to be palatable — to be consumable — 

 must be fat: unless it has tliis recommendation it is absolutely unsal- 

 able. The appetites of the higher and the necessities of the lower class, 

 urge on the demand for fatted beef, mutton and pork; and any brought 

 to market in a state other than fat, is looked upon as carrion. Hence 

 the grazier must supply the whole of his animals in a fat state to the 

 consumer; and therefore it is not the number of animals, nor their 

 weight he has to consider, but he has to provide for them the means of 

 fattening before they can be brought to the consumer. 



The saccharine matter of vegetables, and their starch, will supply the 

 means of fuel-food ; the fatty matter will produce ready-forme<l fat to 

 deposit; and the albuminous matter will afford the flesh which waste is 

 continually throwing into the excretory system, and for the small ad- 

 ditions wdiicli may be necessary to carry the requisite amount of fat. 



It is not not our intention to enter into the dispute between the two 

 schools of physiologists, as to whether the fat was formed by transmuta- 

 tion of the sugar and starch of the food, or wdi ether it consisted of the 

 ready formed fat of the food on which the animals fed. Witliout for a mo- 

 ment pretending to settle this point, it is at least desirable so far to supply 

 both saccharine and fatty matters, as to give the system the choice of 

 selection. 



