68 
FOOD FOR CATTLE. 
Me^ns and 
advantages 
of feeding 
cattle with 
steamed food. 
national benefit, as well as national happiness, might be obtain- 
ed by directing the attention of the farmer to this branch of 
agriculture, which is but ill-understood. Yon will pardon me 
when I say, that even the dailies in and near the metropolis, are 
under most defective management. According to the usual 
rate at which improvements travel, and get into general practice, 
it will require many years to introduce animal cookery. It 
proposes several objects. Of one I have no doubt, a great 
increase of milk of a much better quality. I think in many 
situations it must contribute to reduce the price at which it is at 
present sold j when a dairy is properly attended to, two-thirds 
of the cows now kept would give a larger quantity of milk. 
That instead of there being a most serious loss in the condition 
of the stock when their milk failed them, they would be very 
nearly in a state fit for the butcher. The loss of capital to the 
cow-keepers, is a very serious drawback from the profits of the 
business j and were this the only object, it would be well deserv- 
ing of attention. 
I should propose that the society should hold out some 
encouragement to induce the cow-keepers to visit the Schoose 
farm. If the statement I have made be found erroneous, the 
expences of the persons who may be induced to undertake so 
long a journey, shall be at my charge. All my anxiety would 
be, that they should bestow the time necessary fully to com- 
prehend the plan. If the testimony of thousands who have 
seen the Schoose warrants confidence, I may assume it : nor 
is that the only ground - ? it has been also tried at Glasgow; and 
hi various parts of the West-Riding of Yorkshire, with the 
most complete success. The price of grain renders the stop- 
page of the distilleries absolutely necessary ; this will deprive 
the cow-keepers of a considerable portion of food for their 
cattle. In order to prove to them what might be expected 
from steamed hay, I am trying four pounds of clover hay, 
boiled with chaff, instead of two pounds of oil -cake ; I am 
sanguine it will answer. The milch cows drink the liquor in 
which it is boiled with great avidity. When hay could be 
afforded in greater quantities, any proportion of liquid might 
be had ; by steaming, two thirds is added to the weight. I 
have, in various instances, in the course of the last twelve 
months, sold to the butcher, at or very near prime cost, cows 
that 
