PASTUEAGE AND FEEDING FOR PROFIT. 793 



attempt to fatten stock of any kind without due attention to comfortable 

 shelter. For this, exi^ensive structures are not necessary. We have fat- 

 tened cattle in Restructure of posts and poles covered with hay and em- 

 banked at the sides, and with no flooring but the natural earth, but with 

 a thick bedding of straw. Yet, if the means of the farmer will allow, a 

 good frame structure will pay, simply in the lessened cost of labor in care, 

 feeding and cleaning. Once you begin to fatten, never allow the stock 

 to lose, but keep them going right along, and increase the richness of the 

 food as the animal progresses to ripeness. 



Hay will bring a steer into tolerable condition for fattening. Then he 

 will stop. Good pasture will carry him still farther. He will make good, 

 succulent, healthy beef, but cannot be made fully fat on grass. Hence, 

 he must at least be finished off with grain. Indeed, to make him '* ripe " 

 (fully fat) meal and even oil-cake must be used. 



XVIII. Finishing a Steer. 



If the steer has been liberally fed from a calf, he will be ready to begin 

 fattening the spring he is three or four years old, according to the breed 

 —if a Short-Horn or Hereford, at two years old perhaps. Turn him on 

 pasture and add what soaked corn or meal he will eat ; give him shelter 

 from the heat and flies. If the aftermath is good add pumpkins, or corn 

 in the husk, as soon as it begins to glaze ; and continue increasing the 

 corn as the grass fails. 



Do not let 3^our steers suffer for want of shelter from storms, and when 

 the grass gives out put them in a warm stable, and finish them with meal, 

 or meal and oil-cake, allowing of the best hay not over ten pounds a day, 

 with a peck, daily, of roots or the equivalent in pumpkins, as long as they 

 last. If the steers are to be continued in the fields — where the climate 

 and shelter will admit — feed shocked corn, and let store cattle and hogs 

 consume the leavings. Thus you may always have them in condition to 

 sell when the price suits. 



XrX. When to SeU. 



Sell in the fall or early winter if the demand will warrant it- If not, 

 keep the steers until the price coincides with your views. Your ))ooks 

 should tell you just how much your cattle have cost, and just what the 

 profits would be at any time, if you weigh them on your home scales, or 

 those nearest you; you will have cattle that buyers Avill always come to 

 you for in either case. And if they are stall-fed — as we have shown how 

 to stall-feed — they will always bring the price of fancy beef; and two to 

 three cents advance over the price of half -fattened beef is just where the 

 profit of feeding lies. 



