SOILING OF CATTLE. 



By Hensy a. Field, of New- York. 



The soiling of cattle has been highly recommended by our Agri^ 

 cultural writers, and by many distinguished farmers who have em- 

 ployed the system advantageously. 



During the last three years, I have kept my farm stock partially 

 Eifter this plan. I have seen many advantages result from it, but 

 yet have become fully satisfied that soiling can be economically 

 practiced only under favorable circumstances. 



If land is valuable in consequence of its contiguity to a market, 

 where a good price and ready cash can be obtained for its produc- 

 ductions, especially milk, or if the grounds are laid out in lawns, 

 covered with shrubbery, nurseries, young orchards, &c., then, if it is 

 desirable to keep stock at all, it would be unquestionably best to soil 

 them. So also it would be under almost any circumstances, desira- 

 ble to soil or keep up working cattle and horses, for they are then 

 always ready for the yoke or harness, without the trouble of going 

 in the pastures for them; besides, it is much better to feed the ani- 

 mals that kind of food which would be m.ore proper for them while 

 at work than grass only. Again: much would depend upon the de- 

 scription of produce, that the farmer expects to obtain from his cat- 

 tie. If he intends making butter, or cheese, then the soiling system 

 would not answer. The only plan to obtain a good article of fine 

 flavored butter or cheese, is to afford the cows an unrestrained range 

 in a good pasture. I think there must be, and it is the opinion of 

 others much better acquainted with the subject than myself, certain 

 plants growing in the pasture, which give to butter and cheese their 

 rich color and flavor, which the cows find when they range at large. 

 At any rate, I never yet have seen fine colored butter made while 

 cows were kept up on any feed; and I have fed grass, clover, green 

 oats, rye, and corn, cabbages, turnips, potatoes, beets, &c. I intend- 

 ed to'-day to exhibit to the club a specimen of butter made from a 



