MANAGEMENT OF DAIRY CATTLE. 
29 
Mr. Lupton, Burley, 150 lbs. loose fat, live weight 14 cwt. 
Mr. Wilson, Bradford, 
152 „ 
>9 
12 
132 „ 
11 
« 3 ) 
90 „ 
33 
11 
It will be observed that No. 2, stall A, with an average 
yield of milk of 18 quarts per day, maintained her weight 
during 16 weeks; whilst No. 7, with an average yield of 16 
quarts per day, gained 48 lbs. in the like time. Taking 
Haidlen’s analysis as a basis for calculation, the cow No. 2 
will have given off in casein 2^ lbs. per day, equal to 1 5J lbs. 
per week, which represents the albumen of 9 lbs. per day, or 
63 lbs. per week, of feeding substances containing 25 per 
cent, of this matter. The bulky food I have described, straw, 
roots, and hay, with rapecake, 6 lbs., malt combs, 1 lb., bran, 
1 lb., and bean-meal, 2 lbs. — have sufficed for this, and have 
also maintained the weight or condition of the cow. 
The six cows giving 8 quarts of milk per day during 16 
weeks, will have given off per day 1 lb. of dry casein, equal 
to 7 lbs. per week, and may have assimilated in dry tibrine 
1 lb., equal to 4J lbs. of flesh ; these together represent 5 lbs. 
per day, or 35 lbs. per week, of food containing 25 per cent, 
of albumen. As this class of animals have been supplied 
with 7 to 8 lbs. per day of such substances, it will be obvious 
that their excrement has been richer in nitrogen than that 
of No. 2. 
If we allow a gain of weight of 16 lbs. per week, which is 
more than can be attained on the average by fattening, and 
reckon 12 of this as flesh or lean beef, equal to 2*70 per 
week, or *3 9 per day, of dry fibrine, it will represent 1 56 lbs. 
per day, or 10*92 lbs. per week, for what is assimilated in 
the fattening process beyond what is adequate for mainte- 
nance. 
I adduce these calculations in corroboration of my propo- 
sition that food rich in albumen has a more especial value for 
the production of milk than for fattening or beef-making. 
There is, doubtless, some standard of food adapted to the 
constitution and purposes of animals, combining with bulk a 
due proportion of elements of respiration, such as sugar, 
starch, &c., together with those of nutrition, viz., nitrogenous 
compounds, phosphates, and other minerals; nor can we 
omit oil or fat-forming substances; for however we may be 
disposed to leave to philosophy the discussion as to whether 
sugar, starch, &c., are convertible into fat, yet I think I shall 
not offend the teacher of Agricultural Chemistry by stating, 
that the more closely the elements of food resemble those in 
