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thus fed have shown remarkable thrift. He continues to pursue 

 this method with great success. 



Some farmers have ground their corn on the cob for their fat- 

 ting cattle. To the use of this cob-meal E. H. strongly objects. 

 The grain is not completely ground, but only broken, and there- 

 fore is not perfectly digested by the animals and is proportion- 

 ately less nutritious. He thinks that there is no nourishment 

 in the cob itself; and in taking toll at the mill, as the meal 

 of the grain and the ground cob do not mix thoroughly in pass- 

 ing into the receiving trough, the lighter remaining on the sur- 

 face, that the miller by a sleight of hand is very apt to gather 

 his toll from the lowest part of the heap and get a better share 

 than belongs to him. 



A farmer in Shrewsbury, Worcester co. professes to have 

 found the use of cob-meal in fattening cattle matter of great 

 economy, but the point does not seem to be established. One 

 swallow does not make a summer ; and this single experiment 

 is not conclusive. 



Having been for many years familiar with the Brighton mar- 

 ket, this farmer E. H. is strongly of opinion that all pains should 

 be taken to prepare good animals for the market, as they pay a 

 much better profit than those of an inferior description. 



He is of opinion likewise that young stock should be well 

 kept and advanced as much as possible. If the markets in the 

 spring are not such as to warrant their sale, their good condition 

 will be so much to their advantage on going to pasture in the 

 spring. He deems it poor economy to stint animals, designed 

 to be fed for the market, in their food, so as barely to keep them 

 along. Under this management they are found in the spring, 

 in point of condition, but slightly in advance of what they 

 were in the fall. 



The farmers are almost universally decided that a mixture of 

 provender is best. While Indian meal is to be considered as 

 the basis, certain proportions of rye, or oats, or pease and oats, 

 are always deemed best to be mixed with it. An excellent farm- 

 er, whose fat cattle do him much credit, is of opinion that the 

 meal given should always be scalded. 



