330 TUE MANAGEMENT AND FEEDING OF CATTLE 



ter the cattle may remain out in these on fine days for a 

 couple of hours with profit. There is no objection to 

 keeping such animals in a common yard when such a 

 course may be necessary. The paddock is usually more 

 of a pasture than a yard, and its utility will depend to 

 a considerable degree on the amount and character of 

 the grazing which it furnishes in summer, and the 

 amount and kind of its shade. 



6. During the milk period it is important that 

 water shall be accessible to the calves at all times after 

 they have gone beyond the age of, sa^^ three weeks. 

 There is no better way of giving it than by keeping it in 

 a bucket in the stall, at least during much of the day, 

 and it should be renewed so frequently that it never 

 becomes stale. AA'hen consuming large quantities of 

 succulent food, they may not take much water, but they 

 will take more or less, and, in warm weather, they will, 

 of course, take water in increased quantities. After the 

 milk period, they should be given water not less fre- 

 quently than twice a day. The most convenient and, 

 probably, the most seasonable times for gi\-ing the 

 water are after the morning meal and before the even- 

 ing meal. 



7. Salt should be kept accessible to the cattle in 

 addition to any that may be given in the food. It may 

 be kept in a box in the stall when they are not on graz- 

 ing. AVhen on grazing, it is frequently kept in a box 

 in the pasture. They will take more at such times than 

 when on food less succulent. No kind of salt is more 

 suitable than common salt. 



8. The cattle are given their food in three feeds 

 daily, but the grain is usually given only in the morn- 

 i)ig and the evening. AVhen feeding ensilage, the grain 

 is mixed with it, and at other times it is mixed with a 

 little cut fodder, which is considered safer and also 

 preferable to feeding it dircctl_y. In some instances, it 

 is fed along with roots that have been made ready for 



