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ferent articles of food, as meal, oil-cake, bran, chafF, and 

 others of the fame kind, without their mixing or being 

 blended with turnips, cabbages, potatoes, hay, or other 

 fuch matters of fodder ; and bcfides, a pump for fupplying 

 water to the animals, condufting or leading it to the dif- 

 ferent troughs which are formed for receiving it in each 

 of the Italls. 



In fome cafes, keelers are put in every ftall for affording 

 water to the cattle, which have troughs of communication, 

 in order to convey it from pumps in the farm-yards to large 

 general troughs on the outfide of the ox-houles, which is 

 afterwards feparately condufted to each keeler, fo that all 

 the time and trouble in untying, tying, and driving to the 

 water, are ingenioufly and uiefully avoided. The keelers or 

 troughs, in thefe circumftances, are placed even with the 

 cribs or manger;:, and are moltly of the fame fizes and 

 dimenfions. 



In conneftion with all large ranges of ox-ftalls, there 

 fhould always be a weighing machine, in order that the 

 owners may at any time inltantly afcertain what are the ftate 

 and progrefs of the beafts, as well as that the improvement 

 they make, and the expence of food, or the fleih, and the 

 food necellary to produce it, may be fairly compared. By 

 this means, the forts of cattle which give the greated quan- 

 tity of fleih meat with the fmallelt quantity of food, in thefe 

 feeding ftalls, may likewife be ufefuily and readily decided, 

 which is a point of the utmofl importance to the flock-feed- 

 ing farmer. 



QlA.LL-Fed, a term applied to animals fed in the itall 

 with dry food, and not with grafs or other fimilar matters. 



This fort of feeding is highly beneficial to the farmer, in 

 raifing and producing large quantities of the belt kind of 

 dung manure ; but is rather expenfive in the materials, and 

 the different convenie^cies which are neceffary for the prac- 

 tice of it. See the following article. 



Stalj.- Feeding, the art or procefs of fattening neat cattle 

 in the Itall. The belt pradlice in this fort of fattening is, 

 probably, that of wholly confining them to the ftalls, 

 which is ufually termed ftall-feeding ; as by this means they 

 are kept quiet, and free from interruption, and of courfe 

 feed more quickly, and with greater regularity, which feem 

 to be points of great importance m thi^ fyftem of manage- 

 ment with thefe animals ; though there are fome who are 

 ilill in favour of the yard management. 



In regard to the forts of food that may be employed in 

 the way of winter fattening the animals in this practice, the 

 principal of the more fucculent kinds are carrots, parfnips, 

 potatoes, Swedifh turnips, cabbages, common turnips, 

 grains, and fome others ; and of the more dry forts, oil- 

 cake, and other matters of that kind, oats, barley-meal, 

 rye-flour, bean and pea-meal, and others of the fame nature, 

 with different forts of ftraw and haulm cut into chaff by 

 means of machinery, or hay cut in the fame manner. It is 

 ufual with fome to employ the different meals in a ftate of 

 mixture in nearly equal proportions, except the bean-meal, 

 which, from its heating quality, is moftly made ufe of in 

 fmaller quantities. But on the principle of frefh forts of 

 food having a more powerful effeA on the fyltems of ani- 

 mals, when lirft applied, it may be more beneficial to have 

 them given in alternation, or at diftant intervals, as their 

 effefts may in this way be more fully experienod. And in 

 refpedt to the cut ftraw and hay that are made life of in this 

 way, the firft (hould, contrary to the practice ufually 

 adopted, be prep.ircd from that which is f n (h threfhed out, 

 and not fuch as has been long packed together, and is be- 

 come fuHy. The hay, inftead of being of the inferior kind, 

 ihould be the belt the farm affords, and fuch as is not in the 



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leaft injured in the fmell or tafte by keeping. It has, how- 

 ever, been ftated by Mr. Dark of Hereforddiire, an ex- 

 perienced grazing farmer, that the more inferior fort of 

 hay has, by the addition of a very fmall proportion of com- 

 mon fait, been made to be preferred to the beft, when not 

 prepared in that way. The quantity of it ufed with flooded 

 meadow hay was only about eight pounds to the ton ; and 

 his oxen of the breed of that diltrift did better with it than 

 others which had the beft hay. The whole of the advantage 

 is afcribed to the portion of fahne matter mixed with it, 

 afling as a ftimulus or condiment on the ftomachs of the 

 animalss. 



Upon the principles of this fort of feeding, the author 

 of the Syftem of PraAical Agriculture has offered feveral 

 phyfiological obfervations, that deferve attention, but which 

 our limits will not allow us to infert. 



In this management, it is a matter of the utmoft import- 

 ance for the aiiimals to be kept conftantly free from ftanding 

 in any dirt or naftinefs, by having the dung daily removed 

 and cleaned out, and their- ftandings fwept out as clean as 

 poflible ; being then littered down with dry clean htter, fo 

 as to prevent any fort of naftinefs from adhering to their 

 fkins, or affording them uneafinefs during their fattening. 

 And in order to effeft the Uttering in the moft perfeft man- 

 ner, as much ftraw, or other fimilar matters, ftiould be 

 made ufe of as can be converted into manure, as from one 

 to two or three tons each beaft ; as the dung will fully re- 

 pay the expence of it, in the improvement which it mufl 

 afford to the land on which it is applied. In this procefs it 

 is alfo of much advantage to have the cattle fheltered, and 

 kept in a due degree of warmth, without being too hot ; ai 

 when the heat is too great, there may be difadvaiitage by 

 too much perfpiration being produced. In regard to the 

 giving of the food in this procefs, the ftate of the appetites 

 of the cattle, or other animals, fhould be nicely watched, 

 and the quantities adapted, fo as that it may be eaten up per- 

 feftly clean. With the more fwcet fucculent forts, too 

 much fhould not, however, be given at a time ; but be duly 

 combined with fome of the dry kind. And where cut dry 

 meat is chiefly employed, it is the beft praftice, probably, 

 to keep fome of it always in the cribs or boxes, fo that the 

 cattle may take it at pleafure, or as they find themfelves 

 djfpofed. 



It has been ftated, that where fucculent food is made ufe 

 of with cut dry meat, which is in general a more profitable 

 method to the farmer than that of having recourfe to corn 

 and oil- cake, or the different forts of meals ftated above, 

 carrots, parfnips, potatoes, and the Swedifh turnip, would 

 feem to ftand the highelt as articles for this ufe ; the com. 

 mon turnip and cabbages having been found much inferior 

 in their fattening properties. The two firil are equal to 

 almolt any other fort of food in this view, being capable of 

 fattening the largelt cattle. And the moit general pratlice 

 is to employ thefe roots and plants without any other pre- 

 paration, except that of being fometimes cut, fliccd, or 

 chopped, in a box for the purpofe ; giving only a fmall 

 proportion at a time, at three or four different periods in 

 the courfe of the day, in cribs properly contrived for the 

 purpofe ; due fupplies of fuch cut ftraw, in mixture with 

 hay, being, where neceffary, provided and given in the in- 

 tervals of fuch feeds. It is found that in this method much 

 lets water w ill be neceffary, than when dry meat is wholly 

 m^de ufe of in the procefs, as the animals arc much lefs 

 thirdy from the fucculeiice of the food. 



Farther, the nutritious properties of the carrot have been 

 found very confiderable, when employed in this way ; and 

 this root has fome great advantages, as the animals readily 



take 



