FINISHING CATTLE IN THE STALL OR SHED I39 



trates that will effect the purpose sought, but in feed- 

 ing such foods it may be necessary sometimes to feed 

 a limited proportion of some concentrate or concentrates, 

 the nutrients in which are relatively dear, in order to 

 make the ration balance approximately or to exercise 

 some physiological effect on the animals that are being 

 fattened. Oilcake furnishes an illustration of such feed- 

 ing. When animals are to be fed for short periods only, 

 the concentrates fed must be richer in fat-producing 

 elements than when fed for a longer period, but feed- 

 ing those concentrates in such quantity as will force 

 early finishing must be deferred until the animals have 

 been led up to what is termed full feeding. 



This means that in the feeding of cattle there is a 

 place for the feeding of every concentrate grown upon 

 the farm, not excepting wheat, when the price will 

 admit of feeding it thus. It means also that almost 

 every by-product of such grains can be utilized, but, in 

 some instances, the hulls, if fed, should be fed as coarse 

 fodders rather than as concentrates. But in making 

 choice of these concentrates, the aim should be to so ad- 

 just them to the needs of the animals, that, in conjunction 

 with the fodders fed, they will be approximately in bal- 

 ance. To feed foods thus will call for a nutritive ratio 

 of I :5.5 after the animals have been put upon full feed. 

 But, in some instances, it may be more profitable to 

 feed concentrates in excess of what will balance the 

 ration because of their cheapness. Corn, in former years, 

 was fed thus in nearly all instances in the corn belt. 



It should be the further aim to feed the cheapest 

 concentrates that will effect the end sought. Such foods 

 are usually found in proximity to where they are most 

 commonly grown. This will mean that in the northwest- 

 ern states and in the northwestern provinces of Canada 

 such grains as succotash, composed of wheat and oats, 

 barley, speltz, and to a certain, but less, extent, peas, rye, 

 and millet, will be much used in fattening live stock. In 



