l68 THE MAXAGEMEXT AND FEEDING OF CATTLE 



animals fed on such fodder should gain from I to ij4 

 pounds daily. If ensilage well grown is fed, or shock 

 corn, but once a day, it is not probable that more grain 

 ma}- be needed. The feeding of shock corn may also 

 obviate the necessity of feeding grain to cattle finished 

 for summer markets, according to the amount of the 

 same that is fed. The fear need not be entertained that 

 a small amount of grain fed to such animals will be lost. 

 Other things being equal, they will show better finish 

 in the autumn. 



W'hether the cattle should be tied in the stall or 

 wintered in an inclosed shed will depend upon the con- 

 ditions. When housed and the stabling is suitable, more 

 uniform gains will be secured by tying them in the stall 

 and allowing them out for a part of the day on fine 

 days. A\'hen the ventilation is good it may not be really 

 necessar}- to let them out at all during the winter. When 

 hornless, and fed in a close shed, and allowed to go out 

 only in good weather, in certain climates, a saving of 

 food will be effected : but in various sections, as when 

 lumber is costly and when the weather is not extreme, 

 it may be more profitable to winter them in open sheds. 

 Whether in closed or open sheds, the aim should be to 

 have them take meal when fastened in stanchions. 



Most suitable pastures. — All pastures are by no 

 means equally well adapted to the growing of beef, 

 though the grass should be present in abundance, nor 

 have the same pastures the same adaptation for such 

 production at all seasons of the year. Each section has 

 its special features of production with reference to 

 \'ariety as well as to quantity. Russian brome grass 

 (Broiiius iucniiis) has been highly suitable for making 

 beef on farms in the northwestern provinces of Canada, 

 but more because of its abundant and prolonged growth 

 as compared with the native grasses than for any 

 superiority in nutrition. Bluegrass in the bluegrass 

 region, and it is a very wide one, is famed for beef mak- 



