MANAGEMENT OF DAIRY CATTLE. 107 
live to dead weight as 21 to 12, or 100 to 59 l-7th, with such 
modifications as suggest themselves by appearances. 
Though many discussions have taken place on the fatten- 
ing of cattle, the not less important branch of dairy treat- 
ment has hitherto been comparatively neglected. I there- 
fore venture to call attention to considerations which have 
arisen from observations in my own practice, affecting the 
chemistry and physiology, or, in other words, the science of 
feeding. That I am seeking aid from its guidance will be 
apparent, and I have no hesitation in admitting, that beyond 
the satisfaction from the better understanding of my business, 
I have latterly derived more benefit or profit from examina- 
tion of the chemical composition of materials of food than 
from the treatment or feeding experiments of others which 
have come under my notice. So persuaded am I of the 
advantage of this, that I do not feel satisfied to continue the 
use of any material, with the composition of which I am not 
acquainted, w ithout resorting to the Society's Laboratory for 
an analysis. 
To one leading feature of my practice I attach the greatest 
importance— the maintenance of the condition of my cows , giving a 
large yield of milk . I am enabled, by the addition of bean- 
meal in proportion to the greater yield of milk, to avert the 
loss of condition in those giving 16 to 18 quarts per day; 
w hilst on those giving a less yield and in health, I invariably 
effect an improvement. Nos. 2 and 7, in stall A, may be 
regarded ordinary results from my treatment. 
When we take into consideration the disposition of a cow 
to apply her food rather to her milk than to her maintenance 
and improvement, it seems fair to infer that the milk of a 
cow r gaining flesh will not be deficient either in casein orbutter. 
I have already alluded to the efficiency of bean-meal in 
increasing the quantity of butter; I learn also, from obser- 
vant dairymen who milk their own cows and carry their 
butter to market, that their baskets are never so well 
filled as when their cows feed on green clover, wLich, as 
dry material, is nearly as rich in albumen as beans; I am 
also told, by those wdio have used green rape plant, that 
it produces milk rich in butter. From this w 7 e may infer 
that albuminous matter is the most essential element in 
the food of the milch-cow r , and that any deficiency in the 
supply of this will be attended wfith loss of condition, and a 
consequent diminution in the quality of her milk. — Journal of 
the Royal Agricultural Society. 
[To be continued .) 
