342 FEEDING ANIMALS. 



men may use those of the same chemical elements. He 

 mentions, by way of preface, that it requires 20 Ibs. of good 

 meadow hay, besides the food of support, to produce 16 

 quarts (40 Ibs., English measure) of milk per day. But 

 you cannot induce a cow to consume this amount of hay 

 above the ration for her maintenance, and he had therefore 

 to seek his extra food in more concentrated substances, 

 such as are rich in albumen, oil, and phosphoric acid; and 

 he selected these with reference to economy of cost. His 

 stables in winter were kept at a temperature of 60. 



In describing his ration, he says: 



" My food for milch cows, after having undergone various 

 modifications, has for two seasons consisted of rape cake, 

 5 Ibs.; and bran, 2 Ibs.; for each cow, mixed with a suffi- 

 cient quantity of bean-straw, oat-straw, and shells of oats, 

 in equal proportions, to supply them three times a day 

 with all they will eat. The whole of the materials are 

 moistened and blended together, and after being well 

 steamed are given to cows, in a warm state. The cows 

 are also allowed from 1 Ib. to 2 Ibs. of bean-meal per day, 

 according to the quantity of milk given by each. This 

 bean-meal is given dry, mixed with the steamed food as 

 given to each cow. When this is eaten up, green food 

 is given, consisting of cabbages, from October to Decem- 

 ber ; kohl-rabi, till February ; and mangolds till grass- 

 time. To preserve a nice flavor, I limit the supply of green 

 food to 30 or 35 Ibs. per day to each ; after each feed four 

 Ibs. of meadow hay, or 12 Ibs. per day is given to each 

 cow; they are allowed all they will drink of water twice 

 per day. 



" My experience of the benefits of steaming is such, that 

 if I were deprived of it I ould not continue to feed with 

 satisfaction. As I mix bean-straw, bran, and malt-combs, 

 as flavoring materials, with oat-straw and rape-cake, the 

 effect of steaming is to volatilize the essential oils, in which 



