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at the bottom than at the top, in order to prevent the com- 

 pound from sticking when the frame is lifted up. 



In the spring and summer months, germinated barley might 

 be made into compound with great advantage. Bullocks will 

 eat it with avidity, and thrive fast upon it. The process is 

 simple. Let some barley be steeped about two days, and the 

 water drained off. After the radical or root has grown to 

 nearly a quarter of an inch in length, it must be well bruised 

 with the crushing-machine, and as much as possible forced into 

 some boiling mucilage, containing the same quantity of linseed, 

 but a fourth less of water than would have been prepared for 

 dry barley. It will soon turn sour, but the cattle will not re- 

 fuse it on that account. Care must be taken lest the sprouts 

 are suffered to grow beyond the prescribed length, or the qua- 

 lity will be materially injured ; therefore it will be necessary 

 to destroy their growth by passing the barley through the 

 crusher. It may be then used at pleasure. 



The foregoing remarks equally apply to other grain and 

 pulse, in forming which into compounds the same rules must 

 be adhered to ; but peas and beans require more water than 

 either barley or oats. The proper proportions will easily be 

 ascertained by practice. An admixture of grain and pulse 

 with linseed will be found to act well together. 



Pigs in a yard fatten upon the excrement of bullocks fed 

 with oil-cake ; but if the cake be reduced to a pulp, and in- 

 corporated with other materials, according to the receipts for 

 making compounds, the cattle would derive the intended be- 

 nefit instead of the pigs. This remark is equally applicable 

 to corn not properly ground. I am thus minute in order to 

 convey with clearness my opinion of the necessity for reducing 

 linseed, grain, and pulse to fine meal. 



Either potatoes, carrots, turnips, or mangold wurzel boiled 

 and incorporated with linseed meal, form a compound upon 

 which cattle fatten with great rapidity. To make it, nothing 

 more is required than to fill the copper with washed potatoes, 

 or carrots, &c., sliced. Supposing the copper would contain 

 eight or nine pails of water, let only one be added. In a few 

 minutes the water will boil, and the steam will speedily cook 

 the roots ; then a convenient portion should be put into a stout- 



