Farming of Yorkshire. 
121 
Tons. cwts. qrs. lbs. 
5 0 0 of cut straw. 
0 G 1 20 green rapc-cakc broken into small pieces. 
0 4 2 0 malt-combs. 
0 9 0 0 cut liay. 
0 12 0 salt. 
3 15 0 0 piili)ed swede turnips. 
7 1 1 20 
The weekly consumption per head is about 3 cwts. of the 
entire mess, divided amongst bulls, cows, ste(>rs, and heifers, in 
number 37, 6 yearlings, and 4 calves, — in all 47 head. They 
thrive and do well on this food, the milkers give an increased 
quantity of milk, and the holding stock are looking better than 
we ever remember their doing on the old plan. 
All the food, with the exception of the turnips and malt- 
combs, added afterwards, is steamed from three to four hours 
every other day, and the mixture, which is given before it is 
quite cold, is eaten with an eagerness which proves how the 
cattle relish it.* The present high price of linseed-cake makes 
the above a comparatively cheap food for holding stock, but 
in a season when we have plenty of roots, good hay, cheap 
linseed cakes, and sufficient straw, we shall regulate our system 
accordingly. The malt-combs are now selling at 6Z. to 11. per 
ton, the demand being unusually great. The price of coals being 
high in our district, fuel becomes an important item in the 
calculation, and will always influence and perhaps regulate our 
wish to continue steaming ; but that in the present conjuncture it 
is both economical and serviceable to us we confidently affirm. 
The working of the steaming apparatus exceeds our most sanguine 
expectations. After visiting Burley we were prepared for good 
results, but the economy and efficiency are greater than we anti- 
cijiated. The steaming economises the straw, makes the food 
palatable, easy of digestion, and nourishing ; the cattle so fed are 
not exclusively for dairy purposes, but for growth and feeding ; 
by Mr. HorsfalFs plan we are able to attain these results with 
greater speed and economy than by the previous plan of cut 
turnips, chopped hay, and linseed-cakes. Our expense of erecting 
a steamer was not great ; as we had a boiler, it was simply 
needful to fix a two-inch gas-pipe from it to the steamer, which 
is made of bricks laid in cement, having a heavy and close-fitting 
cover or lid, and a small opening at the side through which the 
steamed mess is drawn out as required, whilst the bulk of food 
prepared at one steaming is kept warm during the two days. 
This is a variation from Mr. Horsfall's plan, consequent on a 
* Experience has proved that turnips and malt-combs are better not steamed. — 
W. W. 
