66 Domestic ANIMALS. 
trivances mentioned. A good and cheap stanchion is con- 
structed as follows: 
“The sills of the stanchions are of oak joist, six by twc 
inches; the top timbers are of hemlock, of the same dimen- 
sions; the stanchions of ash, one and a half by four inches; 
one of each set of stanchions is pinned between the sills and 
the corresponding top pieces. From the bottom of the sills to 
the top of the stanchions is five and a half feet. The slip stan- 
chions are of the same size and material as the first named, 
but only pinned at the bottom, which allows of their sliding 
back at the top about sixteen inches, to admit the animal’s 
head; it is then pushed to an upright position and fastened at 
the top by a drop-button or clapper, which is much more 
secure than when fastened by pins. 
“For oxen and large cows, there is allowed a space for each 
of three and a half feet; for younger cattle about three feet to 
each. We have frequently seen the sill and top piece for stan- 
chions made of solid timber, and mortices made for the stan- 
chions. But there is much labor required in morticing, espe- 
cially the top timber, so as to allow of the sliding back and for- 
ward of the slip stanchions. The kind we have attempted to de- 
scribe can be readily and cheaply made by almost any farmer.’”* 
2. Heeding.—While confined to the barn or cow-house and 
barn-yard, during the cold season, cattle should be fed with 
the utmost regularity; and a sufficient quantity of nutritious 
food supplied to keep them in good condition. In this country, 
hay isthe principal common food of our oxen and cows. Roots 
are too seldom employed in ordinary feeding; and we have no 
doubt but that the health and, consequently, the condition and 
value of our cattle would be improved by giving them more 
turnips, beets, carrots, parsneps, etc., during the winter. 
An English writer says: “Supposing a cow to calve early in 
April or May, there is no keeping to be compared with a sweet 
pasture for affording the best flavored milk and butter ; therefore, 
* Country Gentleman. 
