1S393 



FARMERS' REGISTER 



515 



move about freely for air anJ exercipe is quite 

 eiiougli, due re<rard being had ^lo warmth in the 

 shelier-shed. An equal mistake with too much 

 space lies in maiiinsrthe yards too small. 



In the month of May of each year the pasture 

 fields will be ready for siockinir, when the diiferent 

 sizes and ages will be arranged by the best judg- 

 ment of the farmer. In October of each year, the 

 cattle Will be turned into the (old-yards, and li?d 

 with amjile allowances of roots and straw, and 

 with the yards kept dry and comfortable. As the 

 cattle increase in age, the fcw<?r numbers must be 

 put logelher in one yard, and during the third and 

 fourth winter, they wiii be fed ofi and gold. I have 

 recommended all calves to suc1< the cow for veal 

 or lor weaning, and 1 now mention. thiit the treat- 

 ment of" any animal during tlffe first year of its 

 growth generally stamps hs future dislinolion. 

 if it be slint-ed in the quantilv or in the qiiality of 

 the food, fijture pampering will not recover its lost 

 growth; and if it be well led during the first year, 

 and attain a good size, mditferent treatment after- 

 wards will have much less effect. If a calf be well 

 suckled, uroat attention is necessary during the 

 first winter that it receive such treatment as will 

 carry it forward, and that it does not lose in that 

 time what it gained 'he previous summer. This 

 result ofien happens from want of winter f)CKi of 

 roots; for though hay and straw be in profusiT)n, they 

 never can supply the place of green crops. 



Cattle when feedinor must have a full supply of 

 food, but nof to pall their appetites, which must 

 always be keen and in full action, The food pre- 

 viously given ihem should be clean eaten up, or 

 nearly so, before any more be supplied, and the 

 cribs regularly cleaned out and every filth removed. 

 The first feed of cut turnips, potatoes, or beet, is 

 given by the break of da}', and the last so long 

 before darkness sets in as will allow time for the 

 cattle to eat the v.'hole during day-light, as any ac- 

 cidents from hoving or choking have a better 

 chance of being seen and remedied, A dry bed 

 in the shelter-sheti, and in any part of theyavd 

 during dry weather, is inslispensable. 



Opinions differ as to the most profitable ace of 

 feeding our best breeds of cattle. My own expe- 

 rience agrees with the opinion expressed by Earl 

 Spencer, one of our highest authorities, that the 

 age of four years seems the most advantageous, 

 as the most likely to secure the utmost weight of 

 the animal, and to avoid unnecessary expenditure 

 in trying to obtain more bulk, and also the loss by 

 elaushtering at too early an a^e, before the ani- 

 mal had reached maturity. I have observed that 

 a great part of our cattle arc starved on system — 

 they are grazed and gain something in summer, 

 and lose it in winter. The miserable appearance 

 of young stock, both in the yard and in tlie fields, 

 sufficiently support tlfis opinion, and the case will 

 not be n)ended till green crops are more extensively 

 cultivated. We know plants adaple<I I may say 

 to almost every soil, and it only remains fo cultf- 

 vate them. In order to produce a thoroutrhly well 

 fed and ripe animal it must be gradually fed fi-om 

 the day of its binh, by srood keeping, which will 

 keep the body in a thriving condition and full of 

 juices, and also produce that mixture of flit and 

 lean so necessary to constitute beef of good qual- 

 itJ^ Hence arises the well furnished animal in 

 the hands of the butcher, and from the starving 

 .^stem is owing the bad quality of much of our 



animal food: for unless the animal be well fattened 

 and regularl}', the lean is dry and wholly wanting 

 in juices, which can only be imparted by a ripe 

 state. The one-half at least of our cattle in mar- 

 ket are not fat; they are starved in early years, 

 and then lor a short time they are tied to a stake 

 and gorged with food to produce an appearance 

 quickly, and sold ofi' to save expense; and hence 

 arises the badly furnished animal in the hands of 

 the butcher. An animal always in good condition 

 is fattening gradually and profitably, the dung is 

 of more value, and when the age of fattening off 

 arrives, a small application of more food concludes 

 the process. A greater number of cattle is ofien 

 kept on a farm that it can maintain profitably — 

 an erroneous policy, but very common. 



I have observed that where a farmer chooses 

 partly or wholly to follow the buying system in 

 place of breeding, it will be found that our small 

 mountain breeds will pay more money than any 

 other. In most cases, too short a time is allowed 

 them to feed, for the natural propensity (o fatten 

 has not been in them any way improved by breed- 

 ing or keeping, and in that respect they differ from 

 oiirnev/ breeds. They are mos'ly fed very poorly 

 in their youth, and when transported to rich pas- 

 tures, fai cannot be laid instantly; but in course of 

 time, if in fair condition, a year will be sufficient, 

 but if bought in a lean state from droves, they 

 should be on the ground for 18 months, fed the 

 first winter on half the fiill allowance of green 

 food, well grazed the following summer, and fed 

 off' the ensuing winter. Tliis is gradual feedins', 

 and indispensible, if we wish for good beef The 

 age should be four or rather fiveyears whenslaucjh- 

 tered. 



OH cake, bean, and barley meal, oats, and other 

 articles have been used in the feedintj of^cattle, but 

 experience has long since proved that if the far- 

 mer will only try to raise potatoes, beet, cabbages, 

 and turnips in quantity, he needs no substitute, ex- 

 cept in case of a fliilureof the above crops. Straw 

 alone is required for litter, and for the cattle to eat 

 a little when inclined. J. D. 



HISTORY OF SUGAR. 



1' lom the Noitti American Review. 



Within the present century has commenced a 

 revolution, which may prove to be of very differ- 

 ent importance from what has yet generally been 

 supposed, in respect to a ieadinn: article in the 

 commerce and domestic economy of civilized mem 

 It has now arrived at a stage, at which it furnishes 

 some data for answering the questions, how far it 

 is likely to proceed, and what are to be its effects 

 upon the employment, subsistence, comfort and 

 wealth of nations. 



The commercial and economical importance of 

 sugar is of modern date. It was known to the 

 Greeks and Romans as a medicinal substance, but 

 not as food or a condiment. Herodotus informs 

 us, that the Zygantes, a people of Africa, had, 

 "besides honey of bees, a much greater quantity 

 made by men." This was probably sugar, but 

 not brought to a state of crystallization. Near- 

 chus, the admiral of Alexander, "discovered con- 

 cerning canes, that they make honey without 

 bees." Megasthenes, quoted by Strabo, epeake. 



