NEAT caTTLL. 



179 



Milcficows are injured by being driven far to pasture, 

 especially in hot weather, and still more if hurried by 

 thougiitless boys. 



SOILING. 



In soiling cattle, they are kept up or in a yard most 

 of the time, and they are fed on green herbage, which is 

 cut and carried to them, such as rye for early feeding, 

 and grass in its season, and when that fails, corn stalks, 

 &c. This system is best adapted to sections where land 

 is high and pasturage scarce. The advantages are, dis- 

 pensing with interior fences, making more manure, 

 keeping more stock on the same land, getting a larger 

 mess of milk, and having animals always at hand. Tho 

 disadvantages are, the trouble of cutting and carrying 

 the feed, inferiority in milk when the feed is rank and 

 luxuriant, and from want of exercise and pure air, unless 

 particular attention be given to this subject, and greater 

 liability of cattle to disease from the causes just named. 



Some, in soiling, keep their cattle in the bam most of 

 the time ; others allow them to run out in the yard most 

 of the day, and in other cases they have a range for a 

 few hours, or half a day, in a barren lot, or one of short 

 feed. Mr. George E. Adams, of Medford, who keeps 

 forty or fifty cows, and is a very skilful manager, and 

 feeds highly, soils a part of his cows, and, in addition to 

 green food, gives them a little salt hay, chopped, and 

 gives to twenty cows, daily, fifty pounds of Indian meal, 

 oil meal, and shorts, in equal quantities in bulk. Soiled 

 cattle in the yard or in a lot, should be protected from 

 the hot sun by sheds or trees. 



GENERAL MANAGEMENT. 



Keep cattle at all times in a comfortable condition, 

 free from undue exposure to cold, wet, heat, or other 

 eviU Supply them with a suitable quantity of food, 

 and )f a quality suited to their condition and occupa. 

 tion. Si5 various are the circumstances under which 

 cattls fo • different purposes are placed, that there should 



