ON THE REARIJN'G OF CATTLE. 11 



a good fleece of wool, and of sound staple, sheep require to 

 be kept well, in the spring- months particularly. 



Pitjs. — Pig's ought never to lose the fat or condition they 

 receive from the mother, which is easily kept up by milk, 

 peas, or beans, and all of which contain flesh. A small 

 quantity of oil-cake, once or twice a day, in addition to tur- 

 nips, mangel-wurzel, or any vegetable food ; fed in this way, 

 many months are saved in time, and you have the advantage 

 of summer feeding, which, on account of the warmth, is by 

 far the best period of the year for this purpose. 



Horses. — I need only say that where great muscular 

 development is required, as in the case of race-horses which 

 run for the two-year-old stakes, they are corned very high 

 as soon as they can eat it ; and it is astonishing to see the 

 strength and activity resulting from such a plan. Early 

 maturity is very profltable here. Give your yearlings 

 plenty of oats and beans, with steamed potatoes during the 

 winter, and you gain a complete year in time, besides the 

 incrensed value you put upon the animal : and in the smnmer 

 feed them upon r3'e, dills, or clover, the best possible food 

 for horses. The sooner they are broken the better; their 

 tempers become quieter, and they thrive more. I wish to 

 mention here the great value of salt to all young animals ; it 

 destroys bots and worms, it promotes digestion, and assists 

 the secretion of healthy bile, the medium through which 

 respiration is supported; this, however, should be given in 

 moderate quantities. 



Having now spoken upon the general management of the 

 various kinds of cattle usually reared by the farmer, I shall 

 conclude with a few remarks upon their food ; and I deem 

 you Avill not consider this out of place. The amount of food 

 either for man or beast which a given acre will produce 

 depends considerably upon the kind of crops which is raised. 

 Thus, a crop of thirty bushels of wheat will yield only about 

 1400 lb. of fine flour, while a crop of six tons of potatoes 

 will give about 4400 lb. of an agreeable, dry, and meally 

 food. 



It is said, on the authority of the Board of Agriculture, that 

 a crop of clover, tares, rape, or potatoes, cabbage, or turnips, 

 will furnish at least three times as much food for cattle, as an 

 equal breadth of pasture-grass of medium quality. This, how- 

 ever, being but a hint, I will at once give you a table of the 

 nutritive qualities of the various sorts of food now in com- 

 mon use. It is selected with some care from the various 



