504 = 235 
Practical Agriculture. 
Mr. J. C. 
Jlorton on 
money value 
of roots. 
Cooked cattle- 
food. 
Mr. Warncs' 
liractice. 
I 
I 
sume, and ate straw ad libitum ; and Mr. McCombie stated h 
average return from feeding on Aberdeen yellow and Swed 
turnips to be 12Z. per acre. In the south, the calculation in 
rough way would rather be as Mr. J. Chalmers Morton onil 
put it : — 
Take the production of roots at 20 tons per acre, for a goc 
crop, and a crop of trefoil or clover at 30 cwt. per acre, and » 
how long this will (with proper management) keep a fair-sized 
in a going-on state. Let the daily food be 6 stone roots, 6 It 
clover-chaff, 12 lbs. of straw-chaff. The artificial food 6 Ibi 
say, 4 lbs. linseed-cake and 2 lbs. of corn-meal. This gives fr 
the produce of 1 acre of turnips and 1 acre of clover, 76 weel 
keep for a bullock ; or, putting it in a different way, 1 acre 
turnips and 1 acre of clover (with straw in addition) will ke 
3 beasts through the winter. The artificial food, with cake at 1( 
and bean, Indian-corn, or lentil-nieal at 8/. per ton, will cost 3s. ( 
per week per head. It is but a moderate sort of bullock that w 
not pay 6s. per week for this keep, which will leave bl. per ac| 
for the roots, and 3/. per ton for the clover consumed, besides t 
manure. Those who do not give clover to their cattle may 
2 lbs. of artificial food per day, and use all straw ; but a porti 
of each is to be preferred for profitable feeding. If a larn 
realises 5s. per ton for his roots, and 3/. per ton for bis hay, 
feeding bullocks, he does very well, as ordinary good pract: • 
goes. I 
Where unprepared dry food and roots are still retained as it 
bulky portion of cattle provender, the very general practice w 
is to replace a portion of the oilcake with corn or meal. 
It would be convenient to classify the many different systems 
feeding, as the " raw food," the " cooked food," and the " pulf 
and fermented ;" but a mixture of one or more of these methc 
is so often followed, that the simplest way will be to descr;** 
the general management pursued in a number of representat le 
cases. I 
Cookery, by boiling or steaming, though of very old datejrfi 
preparing cattle-food, was revived in importance a lew years Jlk 
by Mr. Warnes, of Trimmingham, in Norfolk, who claimed 
have introduced the system of box-feeding. His fattening co 
pound was thus made : — 
" Upon every 6 pails of boiling water, 1 of finely crusl, 
linseed-meal is sprinkled by the hand of one person, wl 
another rapidly stirs it round. In five minutes, the" muciliji. 
being formed, a half-hogshead is placed close to the boi 
and a bushel of cut turnip-tops and straw put in; two or the 
hand-cupfuls of the mucilage are then poured upon it and stir J 
in with a common muck-fork. Another bushel of the turni]>-t( f> 
I 
