792 CYCLOPEDIA OF LIVE STOCK AND COMPLETE STOCK DOCTOR. 



from eighty to eighty-five per cent, of water, but it promotes the growth 

 of young cattle, and brings well-matured steers fully fat at midsummei, 

 and at other seasons when prime beef l>rings the best prices. 



XVI. Economy of Full Summer and Winter Feeding. 



From what has been written the reader will have become convinced 

 that we l)elieve in the economy of full summer and wii.^er feeding, and 

 this from calfhood up until the animal is sold to the bu-tcher. The same 

 rule will a[)ply to stock intended for breeding and also to cows raised for 

 their milk product. In the two latter cases, however, the feeding must 

 be more diversified ; for breeding and milking animals need to have fully- 

 developed frames. This is not so necessary for stock that is to be sold 

 as soon as fit for the butcher. We have shown that three years from 

 birth is ample time in which to prepare cattle for the butcher's block. 

 The principal economy in feeding grain to fattening animals the year 

 round is, that thereby your pastures may be more fully stocked than 

 otherwise, and thus may he fed more evenly. By this course, also, you 

 will have more land left for the production of corn for winter feeding. 

 We have cultivated over sixty acres of corn to the hand in afield of 1,500 

 acres, the outlay being only one-third of a day's work per man per acre 

 up to, but not including, the Ifibor of husking. The average yield was 

 within a fraction of forty bushels per acre for the whole area, and the 

 final result was of corn put into the crib, over seventeen bushels 

 for every day's work of each hand employed. The same may be done by 

 any farmer on measurably clean land in any season. 



The first proposition in relation to full feeding, winter and summer, is, 

 that your pastures will thereby carry more cattle. The second is, tha; 

 animals, going into winter quarters fat, will waste less flesh during the 

 winter, since the animal heat is more easily kept up in a fat than in a half- 

 fat or lean one. The third and not the least important point is, that you 

 hasten maturity and thus save interest on capital, insurance, and other 

 items of cost. 



XVII. Stunming Up. 



The whole matter may be summed up as follows : The pasture grasses 

 mixed make a [)crfect food. Therefore make the most of them. Clover 

 Timothy, Red-top, Orchard grass, and Fowl-meadow grass also make a 

 perfect food. When they can be economically raised (and where in a 

 grass country can they not?) make the most of them. Eaise all the 

 roots you can, (in the West carrots and beets) to supplement your grasses 

 with. But do not expect to fatten stock without grain. It cannot be 

 done unless extra warmth is provided, and this is not economical. Never 



