CATTLE. 
131 
as little effort as possible in the operation of chewing, and he has ample 
allowance of room, so that when he has fed, he may lie down and sleep. 
It is a question whether animals feed fastest in the dark or not. 
There can be no doubt whatever that any thing which distracts their 
attention, which excites action, or which produces nervous irritation, is 
opposed to fattening; and, as darkness will induce sleep, inaction, and 
promote quietness, it is so far favorable ; but it is not so easy to have 
darkness and sufficiency of fresh air at the same time, and therefore 
the best possible state, perhaps, is to have the feeding-houses rather in 
a state of shady gloom than in absolute darkness. A certain amount of 
nervous energy is necessary to give tone to the vital powers, and, be- 
yond this, repose and quietness are easily attained by a simple gloom, 
while shelter from flies and heat in summer, and from blasts, wet, and 
extreme cold in winter, should be carefully provided. 
Abundance of Good Food and Regularity of Feeding, are essentials in all 
kinds of fattening. Though it is not desirable to allow the animals to 
have food standing before them when they are filled, they should never, 
on the other hand, experience a single feeling of want. The usual hours 
of feeding should be strictly adhered to, for the two-fold purpose of in- 
ducing regular periods of sleep and for supplying the system with food 
at the first call of appetite. 
Variety of Food is a most essential element of rapid fattening; and it 
is not far from the truth to say that all kinds of food are equally fatten- 
ing, if they are given in sufficient variety. If roots, grain and hay be 
changed every few days, the appetite is never cloyed ; and the whole are 
devoured with a relish which develops fat in the most rapid manner. 
The Formation of Fat is the work of the grazier. His animals are 
generally full grown, or nearly so, and, though there may be a small in- 
crease of muscle, still the bulk of the material of increased weight is fat 
and not flesh. In this country, food to be palatable — to be consumable — 
must be fat: unless it has this recommendation it is absolutely unsal- 
able. The appetites of the higher and the necessities of the lower class, 
urge on the demand for fatted beef, mutton and pork ; and any brought 
to market in a state other than fat, is looked upon as carrion. Hence 
the grazier must supply the whole of his animals in a fat state to the 
consumer; and therefore it is not the number of animals, nor their 
weight he has to consider, but he has to provide for them the means of 
fattening before they can be brought to the consumer. 
The saccharine matter of vegetables, and their starch, will supply the 
means of fuel-food ; the fatty matter will produce ready-formed tat to 
deposit; and the albuminous matter will afford the flesh which waste is 
continually throwing into the excretory system, and for the small ad- 
ditions which may be necessary to carry the requisite amount of fat. 
It is not not our intention to enter into the dispute between the two 
schools of physiologists, as to whether the fat was formed by transmuta- 
tion of the sugar and starch of the food, or whether it consisted of the 
ready formed fat of the food on which the animals fed. Without for a mo- 
ment pretending to settle this point, it is at least desirable so far to supply 
both saccharine and fatty matters, as to give the system the choice of 
selection. 
