m 



^HE PAliM. 



HoTT to Break a Heifer or a Vicious Co-w to 31illc. A ViciouS CoW 



becomes so only by education, or, as it is sometimes said, by being spoiled. 

 The case is much worse than that of a heifer, and when the cow is appar- 

 ently cured of a bad habit, it is liable upon slight provocation to return. 

 The principle involved in the treatment of all brutes is to employ kindness 

 together with the means of proper restraint. In the case of the young or the 



Vicious cow, place her in stanchions or fasten her securely. Pass a girth 



either a strap or a rope — around the body, just in front of the bag, letting 

 it pass in the rear of the right hip and in front of the left. Draw the girth 

 somewhat tightly — more or less so, to correspond with the severity of the 

 case. Take pail and stool, and sit down to the milking. The case must be 

 a very obstinate one which will give any lasting trouble. The philosophy of 

 the treatment is that the strap so restrains the actions of the muscles of the 

 hind legs that the animal cannot kick to harm, or get its foot into the pail, 

 while the restraint is steady and sure and the punishment not severe. A 

 woman or boy can manage an ordinary case. Heifers broken in this way, we 



think, become more thor- 

 oughly gentle and sub- 

 missive. Of course an 

 even temper and kind 

 treatment must be strict- 

 ly observed. 



Feed Rack . for 

 Stock. — The rack rep- 

 resented in thia engrav- 

 ing is designed to be 

 placed against a building 

 or wall, under cover. It 

 maybe adapted to any 

 kind of stock by placing 

 it at the proper height. 

 The cut plainly explains 



its construction. The trough below the slats may be used for feeding grain 



or roots. This style of rack is very popular in Europe. 



Science Applied to Stock-Feeding. — It is often necessary to mix differ- 

 ent kinds of food to secure the best combination of flesh and fat-producing 

 elements. Experiments have been made in Germany to ascertain what is 

 the proper combination of these principles. Ordinary food contains two 

 leading elements, one of which supplies the flesh and muscle of the animal 

 frame, and the other the fat and heat. These two elements should bear a 

 certain relation to each other. In the combination producing the best re- 

 sults, the ratio is one of the muscle-producing to three or four of the fat- 

 producing. Our common crop contains these elements in very different ra- ' 

 tios. In corn-fodder it is 1 to 10, which is too small proportion of the muscle- 

 producing element in proi^ortion to the fat-producing. In wheat straw, they 

 are 1 to 15; in oat straw, they are 1 to IG; in Gorman millet, they are 1 to 3, 

 so that this, when cut in the dough state, possesses the proper combination. 

 In com (grain) they are 1 to 7 or 8, too much of the fat for the muscle-pro- 

 ducing elements. This corresponds to our experience. Com is too heating 

 for work stock in our climate in summer. It is, however, excellent for fat- 

 tening animals. In oata (grain) these elements are 1 to 5, Qearer correct 



FEED BACK FOE STOCK. 



