GENERAL FEEDING 469 



It would probably be safe to affirm that under average 

 conditions on arable farms, the sustaining power of pastures 

 could be doubled, and that this would be possible of ac- 

 complishment in a way that would add much to the revenue 

 accruing. Securing meat through pasture to a very con- 

 siderable extent eliminates costly labor. 



The little attention that has been given to increasing 

 the sustaining power of pastures has doubtless arisen in a 

 measure from the extensive character of the farming. Along 

 with the advent of intensive farming, it is reasonable to 

 suppose that the improvement of pastures will be given that 

 increased attention of which its importance is deserving. 



Condimental foods. Condimental foods are certain 

 preparations added to the usual food ration for longer or 

 shorter periods. They are mixed with some kind of 

 meal as a basis and certain ingredients added. Some of the 

 latter are of the nature of spices, some possess medicinal 

 properties and yet others possess both. Of the first class 

 is ginger; of the second, gentian, and of the third, anise. 

 They are thus blended and fed usually with concentrated 

 food to increase the relish for the food and to tone up the 

 system. As put upon the market they are proprietary, and 

 are generally sold as "Foods" or "Stock Food," with some 

 distinguishing name prefixed to indicate the ownership. In 

 many instances, the claims made for them are extravagant, 

 and they are frequently sold at a price unreasonably and un- 

 necessarily high. 



The foods moie commonly used as the basis of the 

 mixture are corn meal, wheat middlings, oil meal and 

 locust bean, but other kinds of meal are also used, alone or 

 mixed. The ingredients added more commonly include 

 several of the following; viz., gentian, fenugreek, ginger 

 caraway, anise, cumin, saltpeter, common salt, charcoal, 

 and sulphur. Sometimes they include others of a similar 

 class. It is absolutely necessary to use some common food 

 as a base, otherwise the mixture would have so little bulk 

 that it would not be practical to spread it over prepared 



