HINTS ON GEAZING. 121 



cows, for they are more likely to put on fat than to increase the 

 flow of milk. 



.As fat beasts approach fitness for the butcher they become 

 very dainty, and will often leave behind a lot of feed. This 

 should be got rid of quickly by crowding the field with store 

 stock. Then a brief rest will prepare it for bullocks again. It 

 is a wise rule to start the stock on the worst pasture of the 

 farm, and gradually move them forward to that which is 

 better. Stock which have once had good food will not take 

 kindly to that which is inferior, but when placed upon it they 

 lose flesh, and this is a ruinous business for the grazier. 



No matter how rich a pasture may be, I believe it to be 

 sound practice for the beasts, for the grass, and for the farmer's 

 pocket, to supply a hberal addition of cabbage, mangel, and 

 above aU of oil cake, before the feed runs at all short. A 

 good grazier will not be content unless the stock lie down on 

 the pastures a great part of every day. If they cannot quickly 

 satisfy appetite they cannot put on fat, and this is impossible 

 when the animals are wholly dependent on grass which is eaten 

 down close. 



After harvest, to give sheep a run on the stubbles will afford 

 a most desirable rest to the pastures, enabling the grass to come 

 on sufficiently to keep the ewes in good condition when put to 

 the ram. 



A stringent rule cannot be laid down as to when grazing 

 land should be cleared of cattle for the winter. It should cer- 

 tainly be in time to ensure ample pasturage in the following 

 spring, and the grass must be eaten down close before very cold 

 weather sets in. It is surprising with what rehsh cattle will 

 take some of the coarse grasses late in autumn which they have 

 refused to eat during summer. Frost no doubt sweetens and 

 makes these coarse tufts palatable. If they are not consumed 

 they must be mown before Christmas. 



The necessity of scattering the droppings of cattle is well 

 understood, but it is often neglected nevertheless. By postponing 



