186 THE COMPLETE GRAZIER. BOOK i. 



autumn for winter feeding on roots. The ordinary way is, after the 

 cattle have been home a week or two, and put in the old or new layers, 

 common turnips are given them there. They are then put into what 

 we call yards ; some have boxes. They are given an unlimited supply 

 of roots all through the winter. Some people expend up to 5 worth 

 of artificial food for each animal ; others give but little. My custom 

 is to buy my cattle in the autumn for winter feeding. Since the price 

 of meat has fallen, I buy young cattle from 8 to 14 each. I com- 

 mence selling in March and finish in June, and generally make my 

 cattle leave 10 per head for feeding ; they will each eat from ,2 to 

 d6o worth of artificial food, principally cake, sometimes of corn grown 

 on the farm mixed with maize and lentils ground together. The more 

 artificial food I consume the greater number of cattle I feed, but that 

 depends on the prospect of getting a return. If I can bu} r them in 

 fairly cheaply I buy a larger quantity, and use more artificial food. 

 Whereas, if the store cattle are dear, I buy less and use less artificial 

 food. This is not always a safe plan, although often adopted." 



Mr. John Hill, Felhampton Court, Church Stretton, Shropshire, 

 writes : " First and foremost, let whatever class of animal you feed be 

 of the best quality, and such as will respond at once to any liberal 

 feeding spent upon it. Next, all feeding should be progressive ; if the 

 animals are bred on the farm, the calf should never be allowed to fall 

 back in condition from the day of its birth to the day of its slaughter 

 as a butcher's beast. If the animal is purchased, it all depends upon 

 its condition, and its previous treatment, as to how you should pro- 

 ceed ; if it is low in condition, on no account begin too quickly to 

 cram it with artificial food, but commence with about 2 Ib. of mixed 

 meal and cake per day, and gradually increase it, or the cattle will 

 over-eat themselves at first, which will cause surfeit and humour, and 

 take weeks to regain a healthy appetite. With regard to whether it is 

 best to breed or purchase stock for feeding, it depends upon your land 

 and surroundings, but I believe in almost every case it pays best to 

 breed, unless your farm is within easy reach of some of the great 

 markets, where large droves of young cattle are collected by the dealers, 

 who pick them up from the small farmers and cottagers at a very cheap 

 rate. This class of stock, usually bred from Shorthorn milking cows, 

 are invariably low in condition, having been reared on skim-milk, and 

 therefore more suited to carry on quietly than to make quick returns. 

 These animals, having lost their calf flesh, take some time before they 

 start to grow, and must not be overdone at first. On the other hand, 

 calves that are bred on the farm intended for the butcher should be 

 pushed on from birth. As is the usual practice among Hereford 

 breeders, my calves run with their mothers until about six or seven 

 months old, getting about 1 Ib. of cake or meal when sucking, and 

 this amount is gradually increased up to 3, 6, 8, 14, or even 20 Ib. a 

 day, according to the age and the purpose the animal is required for. 

 The only chance for farmers now is always to have plenty of well-bred 

 stock on hand, and in such condition that the best advantage can be 

 taken of the markets. Good-bred animals of the best quality eat less 



