PEEDING OF STOCK WITH PREPARED FOOD. 47 



Art. XIII.— on THE FEEDING OF STOCK WITH PREPARED 

 FOOD. 



[From a Prize Essay entitled, "A Report of the Feeding of Stock with 

 Prepared Food ; and a description of the Apparatus employed."] 



By Joseph Marshall, Holme Lodge, Bedale, Yorkshire. 

 [From The Transactions of the Yorkshire Agricultural Society,'] 



" The author does not pretend to liave discovered any new 

 way to feed cattle. Nor can tlie objection of novelt}', the 

 current and groundless objection of every foe to improve- 

 ment, be justly urged against the system which he has 

 adopted ; and which he thinks others may adopt if they will, 

 with advantage. The principles here laid down have been 

 long though, perhaps, not generally known. All the merit 

 which he claims is that of having persevered, in spite of 

 friendly remonstrance, ridicule, and commiseration, and the 

 like, in a course which his own reflections and calculations 

 recommended ; and which his own experience, and the larger 

 experience of more able and scientific farmers have since 

 proved to be successful. That success has arisen, not from 

 the discovery of any new principles, but from the proper 

 carrying out of principles alread}' known." 



Mr. Marshall has succeeded in fattening stock rapidly by 

 giving them good food, and prepariiuj it. 



" At six A. M. each beast is sup])lied with about 40 to 

 45 lb. of yellow bullock turnips, sliced; at ten a. m. with 

 1 lb. of linseed, boiled for two or three hours, with about IJ 

 gallons of water, 2cj lb. of ground corn, and 5 lb. of chopped 

 straw ; at one o'clock, p. m., the turnips are repeated ; and 

 at five, p. M., the prepared food is repeated. At night a little 

 straw is placed in their racks. If any cattle had refused their 

 mess, it was removed and given to those that had finished 

 theirs, and were desirous of more. It ma}^ also be observed 

 that the ground corn and chopped straw must be mixed 

 together first, and then the boiled linseed being poured upon 

 them, and mixed with them, may be allowed to stand for 

 one or two hours, and given while yet warm; for if allowed 

 to stand a few hours, the mass ferments, and quickly turns 

 sour. Hence the necessity for the strictest cleanliness in all 

 the vessels and implements made use of. 



" Assuming- an acre of land to grow 20 tons of yellow 



