CATTLE FOOD. 307 



holds, for any length of time, as low as 20° above zero. Sudden 

 alternations of heat and cold affect cattle as they do men, — not 

 to the same extent as they do the latter, but measurably so. 

 Cattle eat much more in a low temperature than a high one, and 

 are subject to take cold with sudden changes of the weather. 

 Fat cattle are less affected by sudden changes of weather tlian 

 lean ones, but those changes do affect them more than we are 

 usually aware. In view of these facts, we consider it sound 

 economy for every cattle breeder, grazier, and stall-feeder, to pro- 

 vide good barns, stables, and sheds for the winter keeping and 

 feeding of his stock. The arrangement of these is a branch 

 rather foreign to our general subject, and may better belong to 

 farm architecture than this ; embracing also the management of 

 manures, and various other matters belonging to the department 

 of farm husbandry; yet, we may safely give a few hints con- 

 cerning them. 



We believe that in any part of the country where prepared 

 winter forage is required for farm stock, it will pay the farmer 

 for building barns, stables, and sheds for his store cattle during 

 the winter. For dairy cows, tight barns and stables are indis- 

 pensable everywhere, and we are happy to say that the latter 

 are almost everywhere found in well managed dairies. We 

 believe it sound economy to provide such shelters. In the 

 bams, aside from storing the fodder and grain, the stables may 

 be cheaply arranged, with sufficient mangers for feeding. Two 

 cattle may stand in a stall, six to seven feet wide, according to 

 their size, and each animal tie'd to his own side of it, with space 

 for the feeder to go between; or stanchels, without partitions, 

 may be used, if preferred. The food may be thrown into the 

 manger in front, and the corn stalks, as drawn in from the field 

 cut off just above the ear. (The stalk, below the ear, is worthless 

 for fodder.) This cutting may be rapidly done by a knife, some- 

 thing like a butcher's cleaver, though lighter, by laying the 



