Rations for Farm Stock. 



Mix 3 lb. with 5 qts. boiling water over night, and stir and 

 boil for 10' minutes next morning, serve at three or two meals 

 with salt and sugar. 



3. Where a small quantity of separated or skim milk is 

 available : — 



8 parts of Oatmeal 



1 part of Crushed Linseed. 



Scald 2\ lb. over night with 5 pints of boiling water, boil for 

 10 minutes next morning, and add 5 pints of separated milk 

 with a sprinkle of salt and a little sugar, for one calf per day. 



Weaners on grass require no more than from \ to f lb. mixed 

 linseed cake and meal each per day in addition to grass to keep 

 them in good thriving condition. 



Yearling bullocks that are intended to be house-fed for early 

 beef of, say, about 8 cwt. live weight at about 19 months old, 

 should have the diet recommended for calves rising a year old, 

 steadily increased until they finish with two-thirds of the ration 

 of a full-milking shorthorn cow. The same feeding is suitable 

 for fattening Irish heifers. 



At about 15 months old the fattening yearling would in this 

 way be receiving a diet like the following : — 



21 lb. vSwedes 

 7 „ Hay 



2 ,, Oats 



3 ,, Linseed Cake 



having a ratio of 1 to 5 ; and at about 18 months old, when 

 finishing for the butcher, something like : — 



37 lb. Swedes 

 10 Oat Straw 



3 Oats 



3 Linseed Cake 



2 Decorticated Cotton Cake 



having the same ratio. 



Yearling store bullocks and heifers turned out to grass in the 

 spring require no extra food, but should come in full of flesh in 

 late autumn. For wintering yearling stores a liberal allowance 

 of turnips and straw, with from 2 to 4 lb. per day each, 

 according to size, of mixed decorticated cotton cake and meal, 

 should be given in order to produce well-grown and '" fresh " 

 beasts' for the spring store sales. If, however, they are intended 

 for the fat market in the new year, whefTclose upon two years 

 old, they will require more liberal feeding, and by the beginning 



