838 = 572 Influence of Chemical Discoveries on 
Cocoanut-cake. 
Locust-beans. 
Rice-meal. 
Durra grain. 
Cereals. 
Rearing and 
fattening stock 
Experiments. 
improve the grass land, is to allow them from one-half to thre« 
quarters of a pound of decorticated cotton-cake per head pi 
day. In that case it is essential, for maintaining them in goc 
health, to give the sheep free access to water. 
Cocoanut-cake and palmnut-kernel cake and meal are pr< 
duced at Liverpool and other places in England, and are muc 
appreciated for their fattening properties. These cakes contai 
from 14 to 15 per cent, of albuminous compounds, and variab 
proportions of oil, and are better adapted for fattening stoc 
than for young growing animals or store stock. 
Locust-beans in the shape of meal, containing on an averaj 
from 50 to 54 per cent, of sugar, are much relished bv horse 
oxen, and sheep, and are used in England to a considerab 
extent, and with advantage, as an addition to other and !e 
palatable food. Locust-bean meal is also a favourite additif 
to almost all compound cattle-foods, compound feeding-cake 
and cattle-spices sold in England. 
Rice-meal, obtained in preparing rice for consumption, 
rich in starch, the better qualities generally containing fro 
7 to 8 per cent, of oil, and about the same proportion of albi 
minous substances. It is largely employed in England i> 
fattening pigs. 
Another good fattening grain which is seldom seen on tl 
Continent, dari or durra grain, the seed of the Andropogi 
Sorghum, is occasionally imported into England, and sold at 
cheap rate. 
Indian corn, foreign beans, oats, and barley complete the li 
of the concentrated foods most frequently employed in Englar 
for feeding or fattening purposes. 
The art of rearing and fattening stock has made considerab 
progress in England during the last twenty years. Perhaps 
no country is it carried into practice so successfully as 
England, Although its present high state of development at 
the success obtained in fattening stock in the most economi< 
manner are mainly the results of actual practical experience, 
cannot be doubted that the important investigations ati 
numerous feeding experiments carried on at Rothamsted 
Messrs. Lavves and Gilbert have contributed to this success, ai 
much increased our knowledge of the rationale of the feedinj 
and fattening processes. 
These experiments, commenced in 1847, and continued 
intervals up to the present time, have established numero 
important factors in relation to the proportions of the constituea 
in foods, which are the most favourable for fattening; t)| 
amount of food consumed in relation to a given live weifl 
the amount of food consumed to yield a given amount of i 
41 
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