ECONOMY OF FARMING. 37 



The following results are given as thus measured alive, and the weights Eia 

 having been IbunJ nearly accurate when the animals were killed, 14 lbs. being 

 allowed to I stone in live weight, and 8 lbs. for dead weight. 



GIRTH. LENGTH. RENTON's TABLE. m'dERMENT's DO. CARY's GAUGE. 



ft. in. ft. in. st. lbs. st. lbs. st. 



5 3 6 21 20 11 21 



4 24 23 11 27 



5 6 3 9 27 1 27 27 



4 9 34 4 34 2 34^ 



6 4 6 • 3S 8 '33 8 38| 



5 43 1 42 12 43 



6 6 4 6 45 9 45 3 45^ 



4 9 48 47 10 48 



7 5 6 64 6 64 2 64* 



6 70 5 69 13 70^ 



8 6 6 99 8 99 99| 



7 107 5 106 9 109^ 

 "Mr. Douglas's mode of calculating is, By decimals square the girtliinto itself and 



multiply the leagtii into the square of the girth; if the beast is fat. multiply by the 

 deciiiial .21:. it' only half tat, by .23. The tbregoing rule is very accurate, if cattle 

 are divided into claases, and tiie multiplying decimal proportioned : thus if what ie 

 technically termed, 



Justkillable, multiply by .22, 

 Fair beet; •' - .23, 



Fat, " " .24, 



Very fat, " " .25, 



Extra tat, « ''- .26." 



The average of five different breeds, carcass and offal, are given 



Oi" carcass, to 10 stone of live- weight, nearly 6 stone, 

 Of oifal 3-^ to 10 stone of the carcass. 

 Thaer in Vol. IV. p. 240, gives the following formula as one used in England, 

 by Proctor Anderson: - Take half the live-weight; add f of the same to it, and 

 divide by 2. Thus an ox weighs, live-weight, 700 lbs., 



^ is 350, 

 tof7C0 •• 400, 



750. divided by 2 gives 375 lbs. 

 20 lbs. live Aveight therefore, gives 10 flesh weight." Thaer says that'' with some- 

 wh t fitter oxen 20 b^s. will give 11 lbs., and v*'ith fully fattened ones, 12 to 12| lbs." 

 On t'lic su ject of summer f ittening, he says there are two kinds, pasture and 

 stall-feeding; pasture-feeding is on rich pastures, which hence are called tUt-pas- 

 tures. " In the m rshes of the lower Elbe, it is customary to pasture the grr.ss-land 

 once, and to mow it once. A tcnced lot or one separated by ditches, is appropriated 

 to the fattening ottle in the spring, and a crop of hay is taken from another, then 

 the c ^ttle pass from th.tt to this, and that is now sp ired and mowed. In these regions 

 they reckon for gre t m irsh oxen, which have a flesh weight of 900 lbs., a marsh 

 morgen of 430 squ^ire roils. containing sixteen feet each, which makes 1'- of a yoke, 

 (= 2 3 of an acre)." ''Green st dl-foddering is not often practised for fattening 

 cattle, I know however many examples where it has resulted well. Oxen can be 

 made very fit with green clover if it is given in suitalde quantity. An ox eats 180 

 to 225 l*)s. of green clover in a day, with which he must have good straw, which he 

 may e t at interv ds. If one could give part of his food in hay or dried clover, his 

 green fodder wouKl no doulit be more successful. A drink of flax-seed cake has 

 been used with particularly good effect, towards the close of the f ittening period." 

 *'The winter f ittening with hay only in regions rich in hay. is sometimes practised. 

 An ox wliich Vv'ill weigh 630 to 675 lbs., and daily uses 36 lbs. of good hay gains 

 daily 1 lbs. or weekly 12. lbs."— • If an ox, in place of 27 lbs. of hay, has daily 54 

 lbs. of potatoes and 9 lbs. of hay, or weekly 363 lbs. of potatoes and 63 lbs. of hay, 

 accor.ling to numerous experiments among us, he will be in a better state and 

 stronn-er. If the fattening time lasts 16 weeks an ox gains 201 lbs. of flesh and fat. 

 He consumes, if fed on hay only 4702 lbs., if on potatoes also, 1018 lbs. of hay, and 

 67 mpt.'^en IS lbs of potatoes (probably the Austrian metzen, which is 1.69 bushel, 

 therefore 67 metzen = 113,,-o^V bushels). If the fattening time lasts 20 weeks, 



