176 THE MANAGEMENT AND FEEDING OF CATTLE 



begin after the grazing has passed its most valuable 

 stage for the season. 



The feeding of a small amount of grain, therefore, 

 during the entire grazing period, is a safe way of feed- 

 ing, especially when the grazing period covers several 

 months. The moderate quantity fed keeps down the 

 cost. The quality of the carcass is improved as com- 

 pared with grass-finished meat, and the animals thus fed 

 usually reach a condition of finish that is satisfactory to 

 the dealer. 



Large quantities of grain should only be fed when 

 the animals are to be grazed for short periods, as, for 

 instance, when they are to be marketed during the early 

 summer months. In such instances it may be advis- 

 able to feed them quantities of grain almost equal to 

 those fed to animals that are being finished in the stall. 



From what has been said it will be manifest that 

 the amounts of grain that should be fed to meet the 

 different conditions cannot be stated in pounds. This 

 can only be determined by the feeder. The thought, 

 however, should never be lost sight of that grass is 

 relatively a cheaper food than grain, and, because of 

 this, the feeding of grain should be kept down to the 

 lowest point compatible with the ends sought. 



Finishing in the early summer. — As the cattle are 

 to be put upon the market early it is doubly important 

 with them that the gains shall be continuous. Great 

 care should be exercised when changing from dry food 

 to pasture. The grain or meal fed before turning on 

 pasture should be continued without diminution. Good 

 clover or alfalfa hay will furnish fodder more suitable 

 than some other fodders at such a time, as the greater 

 palatability of these will lead to greater consumption. 



Various kinds of meal may be fed subsequent to 

 the change as before it is made. \Vhen the pasture is 

 mainly clover, shelled corn alone fed whole will furnish 

 a cheap and entirely suitable grain supplement. Should 



