PROF. HORSFALL'S RATION. 343 



the flavor resides, and diffuse them through the mess. 

 The odor arising from it resembles that observed from the 

 process of malting. It imparts a relish which induces the 

 cow to eat it greedily ; besides which, I think, it renders the 

 food more easy of digestion and assimilation. I use this 

 process with advantage for fattening when I am short of 

 roots, adding one-half pound of linseed oil. With this 

 ration, cooked, I have been able to make an average gain 

 of 14 Ibs. per week on heifers and dry cows, from March to 

 May a result I could not accomplish from the same 

 materials uncooked. 



" To one leading feature of my practice I attach the 

 greatest importance the maintenance of the condition of 

 my coivs giving a large yield of milk. I am enabled, by the 

 addition of bean-meal in proportion to the greater yield 

 of milk, to avert the loss of condition in those giving from 

 16 to 18 quarts per day ; whilst on those giving a less 

 yield, and in health, I invariably effect an improvement. 

 Albuminous matter is the most essential element in the 

 food of the milch cow, and any deficiency in the supply of 

 this will be attended with loss of condition and a conse- 

 quent deterioration in the quality of her milk.'" 



The ensilage system lately introduced will, when put in 

 practice, quite supersede the necessity of steaming, and 

 give cows nearly all the advantages of pasture. It will 

 also fully take the place of roots in the English system. 



FATTEN C0ws IN MILK. 



There are some features in Mr. Horsf all's practice worthy 

 of careful consideration of American dairymen. He was 

 in the habit of buying strippers, or cows some six months 

 from calving, putting these into his herd and making a 

 good profit on them This would generally be considered 

 a very unwise thing for a dairyman to do. But this fact 

 shows that Mr. Horsfall had such complete control of the 



