THE DISEASES OF CATTLE. 337 



for at the commencement of this article. It is my opinion that 

 in order to test the real value o^ steamed over raw food, the ex- 

 periments must be conducted with great care, and be continued 

 for some time, during which it must not be expected that the 

 animal will thrive in health and flesh, unless it have an occa- 

 sional meal of its more natural food in its raw state. What I 

 mean by the " real value " of steamed food, is its usefulness in 

 the animal economy, as fi co-agent with the unsteamed articles 

 of fodder ; and considerable discretion will be needed in making 

 selections among articles of food; some of which might be 

 improved, or rather, rendered more acceptable to the palate, 

 and convenient for mastication ; while others might be deteri- 

 orated by the same process. I select the following from the 

 above source : — 



" As to steaming food for cattle, there is considerable differ- 

 ence of opinion among theoretical writers. Among practical 

 men there is little difference of opinion, especially where ex- 

 periments have been individually undertaken. The late Mr. 

 Howden, of Lawhead, East-Lothian, undertook a series of ex- 

 periments on feeding cattle with steamed food. Lots of cattle 

 of similar age and breeding were selected and divided. Those 

 cattle fed on turnips and potatoes given raw, made rather 

 greater progress than those fed on the prepared food, equal 

 quantities being given. The difference was slight, — still it was 

 perceptible; the rate of progress being tested by girthing the 

 animals ; and the condition generally, by handling. The exper- 

 iments were carried on for more than one season, with nearly 

 the same result. A lot of young cattle, a year and a half old, 

 fed on boiled beans, made very rapid progress, and left a profit 

 beyond payment for their food consumed. They were cheap 

 when purchased, and the value of beef was at the time rela- 

 tively high with that of lean cattle. Of course, the straw was 

 not prepared, either by steaming or cutting into chaff. Other 

 experiments with steamed food have been, from time to time, 

 undertaken in that county, and with nearly the same result. In 

 every case that came under our observation, the preparing of 

 food by steaming and boiling was, after a time, given up. 

 29 





