582 STEEPING THE FOOD OF CATTLE IN WATER. 
vantage which we have in green food : the latter, if not more 
feeding than hay, is at least eaten more greedily. It is known 
that an animal on green food generally does better than when re- 
ceiving only dry hay : and there may be instances in which similar 
results may be obtained by steeped fodder, if given under similar 
circumstances. Curious to know the influence which moistened 
food would have on milk cows, I engaged M. Oppermann to try 
an experiment on two cows as nearly alike as possible, which 
received (as in the previous experiment) 3 lbs. of dry fodder, to 
each 1001b. of live weight in addition to the other food. The one 
cow received hay steeped as before; the other, hay in its natural 
state. After fifteen days’ perseverance in the above regime, no 
difference could be perceived in the quantity of milk . — Annalen 
de Chemie. 
It may not be out of place to remark that the author of this 
valuable paper has devoted himself with great earnestness to 
scientific agriculture. He has a large farm at Bechellbronne, in 
the south of France, where, with ample command of capital, aided 
by his extensive chemical knowledge, he pursues experiments in 
every branch of farming, and gives his results to the world in 
papers such as the above- His statements are received with great 
credit over the whole of Europe, second only to those of Liebig. 
With due respect, however, for such an authority, we were not pre- 
pared for results so totally at variance with the increasing practice 
of the best farmers and cow-keepers. It is difficult to understand 
how a practice involving both trouble and expense can spread if 
it be useless. 
Connected with the improved farm buildings in the north of 
England and Scotland, is now always found a steam engine ; the 
waste steam from which is used to steam turnips for the feeding 
of cattle. In many places apparatus has been erected for the ex- 
press purpose of preparing the food by boiling or steaming. In 
the Lothians of Scotland, rye-grass is commonly allowed to stand 
for seed, and whatever portion of the crop is considered unfit for 
market is mixed with cut hay or straw, together with linseed cake, 
and then steamed. This is found to make an exceedingly rich 
food for cattle. Where many cows are kept, the steaming of all 
kinds of food is almost universal. — Farmer's Journal for Sept. 
