156 PREPARATION OF THE FOOD OF STOCK. 



by connecting this with a cutter, the work may be 

 done with equal ease. 



For milch cows, this cut stuff is as advantageous 

 as for fattening animals. If wet a little previous to 

 feeding, and indian meal or other ground feed sifted 

 over in small quantity, the cows will eat it with great 

 relish, and the effect of the meal will be quite appa- 

 rent in the richness of their milk. Some such food is 

 in fact necessary to supply the nitrogenous substances, 

 the butter, and the phosphates which milk contains 

 so largely. 



a. A half bushel of sugar beets, parsnips, or car- 

 rots, to each cow daily, will be found an excellent ad- 

 dition to their food; it gives sweetness and richness 

 to the milk, making the butter of a yellow color even 

 in winter. If these roots are cut by a root-slicer, they 

 will be eaten cleaner and more easily digested, as the 

 animal can then without difficulty grind up each 

 piece separately. 



It is with milch cows as with fattening animalsj 

 quiet and warmth affect the quantity and quality of 

 milk, as much as they do the accumulation of fat Ail 

 that the cow uses in breathing after exertion, or to 

 keep herself warm, is so much withdrawn from the 

 milk. Here then, also, good shelter and comfortable 

 feeding places are the best economy. In fact, this 

 rule applies to every class of stock. From what was 

 said in the last chapter, with regard to young and 

 growing animals when exposed to cold, it is clear 

 that they as well as others need shelter and warmth, 

 that their food may be of the greatest benefit in in- 

 creasing their growth. 



Cooked food, in various forms, is found to be of 

 great value in feeding. The same quantity will, in 

 many cases, go farther cooked than raw. This is es- 

 pecially true of many roots, as potatoes, carrots, etc.; 

 also, of every kind of meal, of pumpkins, squashes. 



