6l4 DECEMBER. 



(lerain) to the paste, to quicken the fermentation, 

 and make it quite sour : at first the oxen will not 

 drink it, but they are starved *o jt ; usually take it 

 the second day, and after they have begun, like it 

 much, and never leave a drop. 



Usarch, Fatten their oxen with raves, as above, 

 and then with rye flour, made into a paste with 

 leaven, and given sour, as before described. 



Between Brive and Cressensac they fatten with 

 maize, but, in order to render it tender, pour boiU 

 jng water upon it, cover it up close, and give it to 

 the cattle the same day; and, in this method, it is a 

 most excellent fattener, both of oxen and poultry. 

 But, in order to make them fatten sooner and better, 

 they give them, every night, and sometimes of a 

 morning, a ball of pork grease, as large as an apple: 

 they say this is both physic and food, and makes 

 them thrive the better. 



The fact of hog's grease being given, was con- 

 firmed at Souilliac : it is given to increase the appe- 

 tite, and answers so well, that the beasts perfectly 

 devour their food after it, and their coats become 

 smooth and shining. The most fattening food they 

 know for a bullock is walnut oil-cake. All here give 

 salt plentifully, both to cattle and sheep, being but 

 id. per pound. But this practice is, more or less, 

 universal through the whole kingdom. 



In Flanders, from Valenciennes to Orchies, for 

 fattening beasts and for cows, they dissolve linseed 

 cake in hot water, and the animal drinks, not eats 

 it, haying various other food given at the same time, 



as 



