MANAGEMENT OF DAIRY CATTLE. 521 
nitrogenous or other elements have a higher value for special than 
for general purposes ; and that the employment of materials 
characterised by peculiar properties for the attainment of special 
objects has not get gained the attention to which it is entitled \ 
I have omitted all reference to the heat-supplying elements 
— starch, sugar, &c. As the materials commonly used as 
food for cattle contain sufficient of these to effect this object, 
under exposure to some degree of cold, I have a right to 
calculate on a less consumption of them as fuel, and conse- 
quently a greater surplus for deposit as sugar, and probably 
also as fat, in consequence of my stalls being kept during 
winter at a temperature of nearly 60 degrees. 
I now proceed to describe the means I am using to carry 
out the purposes which 1 have sought to explain. My food 
for milch cow 7 s, after having undergone various modifications, 
has for two seasons consisted of rape-cake 5 lbs,, and bran 
2 lbs. for each cow, mixed with a sufficient quantity of bean- 
straw, oat-straw, and shells of oats, in equal proportions, to 
supply them three times a day with as much as they will eat. 
The whole of the materials are moistened and blended 
together, and after being well steamed, are given to the 
animals in a warm state. The attendant is allowed 1 lb. to 
1^ lb. per cow, according to circumstances, of bean-meal, 
which he is charged to give to each cow in proportion to the 
yield of milk, those in full milk getting 2 lbs. each per day, 
others but little : it is dry and mixed with the steamed food 
on its being dealt out separately; when this is eaten up, 
green food is given, consisting of cabbages, from October to 
December, kohl rabi till February, and mangold till grass 
time. With a view to nicety of flavour, I limit the supply 
of green food to 30 to 35 lbs. per day for each. After each 
feed 4 lbs. of meadow hay, or 12 lbs. per day, is given to each 
cow ; they are allowed water twice per day to the extent 
they will drink. 
As several of these materials are not commonly used as 
food, I may be allowed some observations on their properties. 
Bean-straw uncooked is dry and unpalatable; by the process 
of steaming, it becomes soft and pulpy, emits an agreeable 
odour, and imparts flavour and relish to the mess. For my 
information and guidance I obtained an analysis of bean- 
straw of my own growth, on strong and high-conditioned 
land : it was cut on the short side of ripeness, but yielding 
a plump bean. The analysis by Professor Way shows a per- 
centage of — 
xxx. 
69 
