THE AGRICULTURAL GAZETTE. 



Miscellaneous. 



On the advantages of Steeping the Food of Cattle in 

 ■water. By M. lioussingault. — MaDy farmers make a 



eping their dry fodder bet 

 the cattle; in the opinion of these prac:: 

 and Clover acquire by imbibing water more nutritive pro- 



for 12 hours. It is therefore thought that by thi 

 means the dry fodder is again in some measure restore 

 to the state of green food. It has been the genere 

 opinion thai be in which cattl 



1 he more pro 



■when Grass or fresh Clover cannot be obtained. It 



steeping the food. 



1 land hay for each 100 lbs. of live 



weight. Thefollovvi 





-,!tnf :i 





lavs:- 







Weight 







Weight 



Weight 



hlveTrought" 

















Food. 



SET 



v • _-;... 



day. 



days. 



<;;;;;.;i. 



jy.;...?; 1 ..'^ 





















J : 



















ient was then repeated, inverting 



t again obtained did not differ materially 



><>.!, gained in 14 days, 51 lbs. ; 2d lot, 

 ed food, gained in 14 days, I!) lbs. This 

 I gained by moistening the food is so 

 se a doubt that it may not be the result 



y steeping the food. In the course of 

 it hay more rapidly than the dry. The one lot 



s to supply springs, 









■■■■-■ ■ ■■■...■;■:. 



CO VENT GARDENS 





mSHSSS^c.T * u 





71::-;:;::::.:: 



- i^WggS 



."■'.■■"■■■■■ ' 





gaged M. Oppermann to try a 



, dry hay, after it has ab- 



ssperiment on t* 

 ich received (ai 



l^ofTivrwdghtHn addition together foS!* 

 other, 







reasing practice of th 

 It is difficult to under 

 oth trouble and exj 



>rth of England and S 







press purpose of preparing the food, by boiling or ste 



Calendar of Operations. 







Jiflarftrts. 







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