Practical Agriculture. 507 = 241 
V ladles of soup are thrown in a boiling state ; this is thoroughly 
xcd with the chaff, with a three-pronged fork, and pressed 
\vn with a rammer ; and this process is repeated until the 
ite tank is full, when it is covered down for an hour or two 
fore feeding-time. The soup is then found entirely absorbed 
the chaff, which has become softened, and prepared for ready 
gestion." 
Mr. Lawrence used much rape-cake, as the most economical 
od, notwithstanding all that has been said and written against 
There is doubtless more or less mustard-seed often grown 
ith foreign rape-seed ; but this adulteration was found to be 
ndered quite harmless, when the soup was exposed to a 
mperature of 212°, and allowed to simmer a few minutes at 
at heat before it was thrown over the chaff. His adoption of 
pe-cake was based on the comparative analyses of linseed and 
pe-cake, which show very little difference in the feeding value, 
hile the market price of one is usually double that of the 
her. In his experience of this use of rape-cake, extending 
•er a period of 10 years, in feeding from 20 to 24 bullocks 
inually, he had not a single death during that period, and the 
limals had been remarkably free from any kind of ailment, 
ape-cake not being so palatable to animals as linseed-cake, 
3 did not exceed 4 lbs. per head per diem, and added in the 
ough of each beast, with the mid-day feed, 2 lbs. of mixed 
leal. He rarely exceeded this allowance, excepting in the case 
I verv large oxen. He commenced with 1 lb. of cake per head, 
ul increased gradually up to 4 lbs., when he began mixing 
le meal. The manufacture of a large quantity of the best 
lanure being a great object, it was not Mr. Lawrence's plan to 
urry the progress of the cattle to maturity for the butcher. 
The cost, on an average, including attendance and fuel, was 
)und to be Gs. per head per week, exclusive only of the expense 
f chaff-cutting. One man and a lad, at 18s. per week for the 
ivo, pulped the roots by hand-machine, fed, littered, and cleaned 
le cattle, and cooked the food for the 24 bullocks, and also cut 
nd steamed the roots for feeding 24 pigs. 
As an instance of the value of a judicious system of feeding, Mr. Hoisfall's 
nd of the advantage of steamed food, take the experience of the practice, 
ite Mr. Horsfall of Otley. On winter food he fattened his cows 
[7hile they were giving milk. For four years he gave his dairy 
ows green rape-cake, which imparted to the butter a finer flavour 
iian any other cake did ; and in order to induce them to eat it, 
e blended with it one-fourth the quantity of malt-dust, one- 
)urth bran, and twice the quantity of a mixture in equal pro- 
H)rtions of bean-straw, oat-straw, and oat-shells, all well mixed 
ip together, moistened, and steamed for one hour. This compli- 
