212 
0)1 the Fattening of Oxen. 
particularly from the chaff. The result was that there was much 
more total dry substance of food consumed to a given weight of 
animal in Experiments 3, 4, 5, and 6 ; a part of the extra 
amount being doubtless due to the larger amount of indigestible 
woody-fibre in the chaff. 
Experiment 3 with cooked oilcake-compound, and 4 with 
cooked linseed-compound were exactly parallel as to the number 
of animals and the time of feeding. Taking the average over 
the whole period of fifty-seven days, the two lots consumed almost 
identical amounts of the dry substance of food per 100 lbs. live- 
weight per week ; but it required about one-fourth more with the 
linseed than with the oilcake-compound, to yield 100 lbs. increase 
in live-weight. 
Experiment 5 Avith 6 oxen, and 6 with 5 oxen, were nearly 
equal as to the length of time ; though the latter was not com- 
menced until a fortnight after the former was concluded. The 
oxen of Experiment 6, with the oilcake-compound, consumed 
rather less dry substance of food per 100 lbs. live-weight per 
week, and yielded much more increase for a given amount con- 
sumed. 
Reviewing all six experiments the result Avas, that the cooked 
linseed-compound gave more increase than the merely crushed 
oilcake ; but in both the cases in which cooked oilcake-compound 
was used, it gave a better result than the c ooked linseed-compound. 
And, as already observed, the manure from the oilcake-com- 
pound would be better than that from the more expensive linseed- 
compound. 
Again, in all five experiments with cooked food, there was 
more increase in live- weight for a given amount of the mixed dry 
substance consumed, than in the one with uncooked food ; but the 
gross or live increase from the uncooked food would probably con- 
tain a rather larger proportion of dry or solid substance, though 
certainly not sufficiently so to make up in quality, for the de- 
ficient quantity of increase in the single experiment now under 
consideration. Supposing the result to be, in practice, generally 
in favour of cooking in anything like the degree shown in these 
few experiments, the process would doubtless be advantageous 
at any rate to the -producer, if conducted sufficiently economically ; 
and where, as at Woburn, the cooking arrangements are adapted 
for a large quantity of stock, the cost per head need be but very 
trifling. 
Comparison of the Results obtained at Woburn, icith those of other 
Experimenters. 
In Table XI., which follows, the average results of all the 
experiments at Woburn, including 44 oxen, fattening over 
