SOILING. 179 



will give as fine-flavored butter in winter as in summer, 

 and as large a quantity. It will also insure better health to 

 the cows, preventing almost wholly impaction of the mani- 

 folds and kindred diseases caused by dry, innutritious fod- 

 der. The grasses and various green forage plants, well 

 preserved for winter use, will render the raising of roots 

 less important, as the sanitary effect of the roots will be 

 found in the preserved grasses. 



7. EFFECT ON MEAT PRODUCTION. 



The same reasons considered in milk production, apply 

 with equal force to the growth of beef or mutton. Animals 

 grown for their flesh require a different system of manage- 

 ment from those whose value depends upon the muscular 

 development. These latter need much exercise, as well as 

 appropriate food for building up and perfecting the bony 

 and muscular systems, whilst those used for human food 

 need only such exercise as is necessary for health, a vigor- 

 ous appetite, and growth. Absolute command over the 

 supply of food is here necessary to insure constant progress, 

 and, as we have seen, soiling gives us this most completely. 

 For meat production we do not desire extra muscular de- 

 velopment, and animals full-fed are not inclined to take 

 excessive exercise. Calves full-fed, for rapid growth, are 

 content to enjoy their food and take the rest required for 

 quiet and rapid digestion. Under this system we have 

 found it easy to continue the calf-flesh, as some feeders call 

 it, keeping up that plump and rounded appearance of the 

 animal for the whole time of feeding twenty-four to thirty 

 months and to make a weight of 1,200 to 1,600 Ibs. The 

 purpose here is to produce the greatest weight of meat in 

 the shortest time, or to grow the greatest weight of meat 

 with a given amount of food. As we shall see, during the 

 progress of these discussions, time is a most important 

 factor in this result ; and the time may be shortened mate- 



