CATTLE. 
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advisable to keep the calves in separate cribs until five or six weeks old, 
after which they may be turned together into a comfortable house, with 
sufficient room for exercise. And when the pasturage permits, and fine 
weather is well established, they may be turned out, at first for a few 
hours only in the middle of the day, to inure them to the change. As 
winter approaches, they must again have the shelter of a comfortable 
yard, and be supplied with roots mixed with straw-chaff. An addition of 
one pound of oil-cake in summer, and two pounds to their ordinary food 
during winter, will greatly assist their condition and early maturity. 
The yards should, of course, be well sheltered and littered, and cattle 
of the same age and size have separate inclosures, otherwise the weaker 
beasts will be driven about by the master ones. In the spring the young 
cattle are again turned to grass, and the treatment continues in a similar 
manner until the cattle are fattened off at home, or are sold off for that 
purpose into other districts. By liberal feeding whilst in a young state, 
the cattle are kept in good condition and rapid growth. 
We believe that food for calves may be prepared of a much more 
nutritious nature, and much more likely to be of advantage to the produ- 
cers; some of these, on which we have successfully reared calves for 
several years, we shall place before the reader : — 
1. iviieatmcal Porridge. — This is made in the following manner: 
boil two gallons of water, and mix a pint of fine flour with cold water, 
sufficient to make it into the consistency of a thick cream. This should 
be thoroughly mixed, and put into a bowl capable of holding half a 
gallon; a small quantity of the hot water is added to the mixture, and 
stirred so as gradually to raise the temperature of the flour and water 
in the bowl, and prevent it from running into lumps. This is plunged 
into boiling water, and stirred until the whole boils again. This co- 
agulates the mass, and forms a thick nutritious porridge. It is a great 
improvement to the mixture if one-sixth part of old skimmed milk is 
mixed with it ; which not only gets scalded itself, but very materially 
improves it. Two gallons of the mixture per day will be found sufficient. 
2. Linseed jelly combined with the milk, is a very valuable auxiliary. 
We ourselves have scarcely tried the seed by itself sufficiently to be able 
to give a very decided opinion upon it ; and we much prefer the pressed 
seed, in the shape of cake, crushed to a powder ; and, for this reason, 
if we wanted to lay on the fat, we should give them the crushed seed, 
because its fatty matter would, when cooked, be easily assimilated into 
animal fat ; but when bone and muscle are to be formed, every pound 
of fattening matter in the food displaces other substances calculated 
to build up the animal structure ; for this reason we most approve of 
the jelly produced by the crushed cake. The proportions of the crushed 
cake to the water should be as follows: — to two gallons of water take 
two pounds of oil-cake bruised or crushed nearly to a powder, sprinkle 
it in the water, stir, and allow it to boil ten minutes. Cool with skim- 
milk, if convenient. A rich jelly-like mass, of the most nourishing kind, 
is produced, which should be given in a lukewarm state. 
3. Broth Porridge. — This is a somewhat unnatural mixture ; but it is 
often used very successfully, combined with other mixtures, for feeding 
calves. The water in which bacon has been boiled is carefully preserved, 
