422 Abstract Report of Agricultural Discussions. 
Mr. Henry Cottox (Kent) had tried the condiments on an Irish 
mare which had been sent over from Ireland in a gale of wind. 
He found her very mnch out of condition — very ill ; bnt i<he was so 
much restored by this food that he was able to hunt her last 
year. He attributed her improvement entirely to the rapid action 
of the condiment. He had tried it also on dogs, and was convinced 
that it did them good after a long wet day. He had tried it also 
on cows, and found that it prodi;ced a very great and visible 
improvement both in flesh and milk. He had also tried it on pigs 
with the same result ; he had put pigs in tv/o different sties, 
three in each, feeding one set of pigs with this' condiment and the 
other without it; and those which had the condiment showed a 
more rapid improvement in their condition than those which were 
not supplied with it. Prejudice such as that felt against this food 
is no novelty. When he first introduced steam into Kent he was 
considered crazy ; now he could look out of his window and see 
seven or eight steam-engines going at once. 
The Chairman suggested that if the price of these condiments 
were much reduced they might be made of inferior materials. 
Mr. Bkale Buown remarked on the influence which the necessity 
for advertising exercised on the price of this food. 
Mr. SrarsoN (Birmingham) said that, being a manufacturer of 
these condiments for cattle, he did not know whether he was quite 
in order ; but his object in attending that discussion was to afford 
infoi-mation, not to advertise his own condiments. The credit of 
being the first maker of these condiments is due not to Mr. Thorley, 
but to a man named Henri. Analyses of these condiments are not 
of the slightest use, beyond enabling fanners to detect the presence 
of any rubbish that was piit in them, because their feeding pro- 
perties are not greater than those of a good sample of oil-cake. 
Their sole value consists in their health-giving properties, and 
these must, of course, depend on the proper mixture of the ingre- 
dients. This kind of food, though useful as a renovator of old stock, 
was still more profitable for the J'oung animals. He found that he 
could rear calves at considerably less expense by giving them this 
food with skimmed milk than bj' giving them new milk. Ho would 
not assert that skimmed milk with the condiment is better than 
new milk for young stock. He begged to refer to an article by ^Ir. 
Bewick in ' Bell's AVeekly Messenger ' on feeding calves Avith 
condiment. He had tried wheat- flour mixed with condiment, and 
found it answer exceedingly well. One calf kept for four months 
in that way, at a cost of 17.s. 8fZ. for wheat-flour and condiments, 
exclusive of the milk, did exceedingly well. It was turned out 
fi-om the 1st of October till after Chi istmas, to test its constitution, 
which proved better than it would have been under the ordinary 
ti'eatment. At fifteen months old it was sold for 10/. to the butcher, 
and killed for beef. 
As regarded the price of these condiments, three years ago he 
guaranteed to deliver an article equal to Thorley's at 18/. per ton ; 
and he should be happy to do that now. The only question for 
