STOCK FEEDING. 



The subject of winter feeding of live stock is of such vast im. 

 portance to the farmer that at this time I venture to once more 

 urge every farmer, young or old, to give it careful study ; and, in 

 the hope that there are many who would like to test a practical yet 

 scientific method, this Bulletin is sent to about 8,000 New Hamp- 

 shire farmers, most of whom doubtless own stock of some kind. 



It is designed to give plain, practical points which may be 

 adopted, in part, at least, by every farmer, if he is willing to profit 

 by the experience of men whose business it has been to make 

 careful investigation of the principles and laws of stock feeding. 



At this point I want to ask every reader of this Bulletin not to 

 throw it aside, and say, " Oh, what is the use of feeding by weight 

 and measure ? The old way of feeding is good enough." On the 

 contrary, let me ask you to think for one moment whether or not 

 it is reasonable to suppose that there is room for improvement in 

 this as well as other departments of farm work. How many are 

 there to-day who mow with the hand scythe, rake with the hand 

 rake, reap with the sickle, or thresh with the flail ? There has 

 been great improvement in all the mechanical work on the farm ; 

 and is n't it reasonable to look for corresponding advancement in 

 the feeding of the cattle ? There has been improvement in the 

 practice of farmers in this line, but not in the same degree that 

 the methods of field work have improved. Farm stock can be 

 Jed by rule, if good judgment is used in carrying out the details. 

 The laying out of a railroad requires a vast amount of work " on 

 paper," theoretical work ; but it takes a lot of common sense and 

 practical, every-day shrewdness to decide upon the most feasible 

 route, and to overcome obstacles as they appear. So, in feeding, 

 there are rules that are reliable, and are the roads to success ; but 

 they are not infallible, and must be used with good judgment. 



