JUiUE 24 
THE RURAL NEW-YORKER. 
HIGH FARMING AND LOW PRICES. 
(Concluded from page 376, last number.) 
To the wide-awake American farmer probably 
the most Interesting and Instructive part of Dr. 
Lawes’s address was that relating to 
Experiments in Fattening Cattle. 
The growing Importance of stock-raising In this 
country lends no small interest, to everything con¬ 
nected with their economical feeding; while the 
absence hitherto among us of any systematic 
experimentation In this connection leaves us de¬ 
pendent on the results of foreign experiments lor 
Instruction on the subject. In the following table 
ts shown what arc the probable rate of Increase to 
be expected from cattle of above average quality 
and liberally fed, and what Is the average amount 
of food required to produce a given amount of In¬ 
crease. 
In the table are given, the ages, weights and 
Increase—first, of a number of prize cattle exhib¬ 
ited at Smithfleld, In December ls7s; secondly, of a 
number of prize cattle exhibited at the Chicago 
Society’s Show (United states); thirdly, of some 
French cattle of the Mvernate-Oharolals breed; 
lastly, at the foot of the Table Is given, for com¬ 
parison, the estimate of the average rate of in¬ 
crease during the fattening period, as adopted at 
Rothamsted many years ago. 
Ages, Weights, and Increase or Cattle. 
Description. 
Aver. 
Incr. 
per 
Aver. 
Final 
weight 
; per 
head. 
Incr. 
1000 lbs. 
Live- 
weight 
1 per 
W eek. 
No. 
of 
No. 
m 
Age. 
per 
Day. 
Class 
Class 
Prize Cattle at 
Smithfleld, 
1878. 
1 
Week 
lbs. 
lbs. 
lbs. 
9 
116 
1301 
1.60 
14. 8 
2 
7 
167 
1568 
1.31 
10.5 
Devons. 
3 
6 
215 
1785 
1.19 
8.3 
4 
3 
165 
1-156 
1.26 
10.6 
Average, 
165% 
1627% 
1.35 
11.1 
’ 
6 
10 
118)4 
1615 
1.95 
14,9 
7 
5 
165 % 
1964 
1.70 
10.9 
Herefords... 
8 
9 
2 
2 
221% 
178% 
2085 
1731 
1.34 
1.39 
8.2 
10.0 
Average, 
171 
1848% 
1.60 
11.0 
11 
6 
120 
1698 
2.02 
14.8 
12 
10 
160 
1960 
1.75 
11.3 
Short-horns 
13 
14 
5 
10 
163 
172 
2353 
1876 
2.U6 
1.56 
11.3 
10.6 
Average, 
163% 
1971% 
1.85 
12.0 
16 
7 
116 
1588 
1.96 
15.2 
17 
8 
151 
1818 
1.72 
11.9 
Sussex.• 
18 
19 
4 
203 
160 
2390 
1.68 
9.1 
7 
1736 
1.55 
11.1 
1 
Average, 
157)4 
1883 
1.73 
11.8 
General average. 
162 
1808 
1.63 
11.5 
Prize Cattle. Chicago So- 
ciety, United States. 
1. Steers, 4 years and 
over, 
1st Prize. 
268.6 
2085 
1.10 
7.1 
* 
2d Prize, 
271.7 
2440 
1.28 
7.0 
3. 3 yre. aud uud*tf\ 
1st Prize, 
182.9 
2115 
1.65 
10.4 
2d Prize. 
174.3 
2060 
1.68 
10.9 
o. 2 vs. and under 3. 
6. “ 
l*t Prize, 
2d Prize, 
138.4 
139.7 
1705 
1600 
1.76 
1.63 
13.5 
13.4 
7. 1 yr. and under *2, 
8. “ 
let Prize. 
92.9 
1480 
1276 
2.28 
20.0 
2d Prize, 
05.7 
1.90 
19.1 
Average, 
170.5 
1845 
1.66 
12.7 
Nivernaie-Charolaia Cattle. 
French. 
No. 1,. 
No. 2. 
... 
. 
134.8 
156.4 
160.8 
174.0 
1478 
1987 
1898 i 
2079 
1.57 
1.81 
1.68 
1.71 
13.6 
11.9 
11.6 
10.8 
No. 3. 
No. 4. . 
Average,! 
156.5 
1859 
1.69 j 
12.0 
General of all. 
..... 
163.7 1 
1826 
1.65 
11.9 
10-11 
Rothamsted adopted aver. 
“ Before discussing the figures given In the table, 
It will be well to give some explanation of how 
they are obtained. The ages, and final weight per 
head, are the actual data recorded. The Increase 
per day Is obtained by dividing the final weight by 
the number of days of age. This Is the mode of 
representation adopted In the United States; and 
the figures given in this column for the Chicago 
cattle, are those actually recorded, whilst those 
for Die Smithfleld and French cattle are calculated 
as above described, it ts obvious that such a mode 
of reckoning, however valuable it. may be in com¬ 
paring the rates of Increase of animals of the same 
description, oxen, for example, but of different 
breeds, or of different ages. Is quite inapplica¬ 
ble in comparing the rates of Increase of animals 
of different descriptions, and of different sizes; of 
oxen, sheep and pigs, with one another, for ex¬ 
ample, Many years ago, when considering tills 
subject, we felt the necessity of adopting some 
mode of representation which enabled us to com¬ 
pare the amounts or food consumed, and the 
amounts of Increase produced, not only among 
animals of the same, but of different descriptions, 
and of all sizes. Accordingly, the standards we 
adopted were: 
“The amount of food consumed per too pounds 
live-weight per week. The amount ot food to pro¬ 
duce mo pounds tncrease in live-weight. The In¬ 
crease per 100 pounds live-weight per week. But 
as, on the present, occasion, I am dealing with cat¬ 
tle only, I give, as you will see In the last column 
of the table, the Increase per 1.000 pounds live- 
weight per week. At the loot, of this column Is 
given the average increase per t.ooo pounds live- 
weight per week or all the cases recorded In the 
table. Including the different breeds or the differ¬ 
ent countries; “babies’’of two years and under, 
and mature animals of four years old and- over. 
This general average of such very varied individ¬ 
ual eases shows 11.0, or nearly is pounds Increase 
per l,0oo pounds live-weight per week, whilst the 
Rothamsted estimate, adopted many years ago, Is 
10 to ll pounds per 1,000 pounds live-weight per 
week, as the average rate of Increase ot oxen dur¬ 
ing the last, few months of feeding on good, fatten¬ 
ing food. To go a little more Into detail, compared 
with Oils Rothamsted estimate of in to ll pounds, 
the average ol the different lots of the Smithfleld 
prize cattle gives 11.6 pounds, that of all the Chi¬ 
cago cattle 12.7 pounds, and that of the four French 
cattle 12 pounds. 
“ In making these comparisons it must be borne 
In mind, however, that whilst In the case of the 
Smithfleld, Chicago, and French cattle the Increase 
Is, for want of other data, calculated upon the 
average live-weight from birth to final weight, In 
that of the Rothamsted estimates it Is taken upon 
the average weight of the final fattening period 
only; and as the rate of gross Increase upon a 
given live-weight, within a given time Is consider¬ 
ably higher in the earlier than la the later periods 
of the life of the fattening animal, the figures are, 
so far, not strictly comparable. 
On the other hand, a mature animal contains a 
larger proportion of salable carcass, and a less 
proportion of internal organs and offal generally, 
than a young or store one. The mature animal 
also contains a much higher percentage of dry or 
solid substance, and. accordingly, a lower percents 
age of water. These differences are clearly Illus¬ 
trated In the following table, which gives the 
proportion of carcass In 1(H) fasted five-weight, and 
also the percentages of dry or solid substance and 
of water. In 10 animals of different descriptions 
and In different conditions as to age and fatness, 
which were analysed at Rothamsted, now nearly 
30 years ago. 
COMPOSITION OF VARIOUS ANIMALS. 
Description and Con¬ 
dition of Animal. 
In Fasted Live-weight. 
Carcass. 
Total Dry 
Subst’nce 
Water. 
Fat Calf. 
Half-Fat. Ox. 
Fat Ox. 
Fat Lamb. 
Store Sheep. 
Half-Fat Old Sheep.. 
Fat. Sheep. 
Very Fat Sheep. 
Store Pig. 
Fat Pig... 
Per cent. 
62-0 
647 
66'2 
60-2 
53-3 
536 
575 
631 
66-4 
76'0 
Per cent. 
33'9 
40-3 
48'6 
43-7 
367 
40'6 
507 
69-6 
397 
547 
Per cent. 
63-0 
51 "5 
45'5 
477 
573 
50-3 
43-3 
352 
56 0 
4.14 
"Thus, you will see that even a fat calf contained 
a much higher percentage of water, and lower 
percentage of solid matter, than a halt-fat ox; 
whilst the fat ox contained much more rlry or 
solid matter than the half-fat one. Then, again, 
among the sheep there is a gradually increasing 
percentage of dry or solid matter, and decreasing 
percentage of water, from the store to the half-fat, 
from r.he half-fat to the fat,, and from the fat to the 
very fat condition. A similar result Is observed as 
between the store and the fat pig. From these 
facts you will see that, although the gross Increase 
Is less In proportion to the live-weight as the ani¬ 
mal matures, a larger proportion or such gross in¬ 
crease consists of carcass and ol real solid matter, 
and a less proportion of offal and of water. In 
fact, the fattening process may he said to consist 
In great measure In the displacement of water by 
fat. 
Accepting the ngures given In the table as giving 
a fair idea of the rate or Increase of well-bred and 
well-fed animals, the question arises— 
At What Cost of Food has the Increase been Ob¬ 
tained ? 
We have no records on this point In regard to 
any of the animals referred to tn the table. We 
must, therefore, rely upon other data In arriving 
at a decision on this part of the subject. Our own 
estimate, founded on all the data at our command, 
partly rclatlngto the recorded experience of others 
and partly to the results of direct experiments of 
our own, led us many years ago to conclude as fol¬ 
lows : •• Fattening oxen, liberally red upon good 
food, composed of a moderate proportion of cake 
or grain, some hay or straw chaff, with roots or 
other succulent rood, and well managed, will, on 
the average, consume 12 to 13 pounds of the dry 
substance of such mixed food, per 100 pounds live- 
weight, per week; and they should give one pound 
of increase for 12 to 13 pounds dry substance so 
consumed.” 
In other words, there will Do consumed from 120 
to 130 poimds of the dry substance of such mixed 
food per 1.000 pounds live-weight per week, pro¬ 
ducing on the average 10 pounds or increase; and 
1,200 to 1,300 pounds Mill, therefore, be required to 
yield loo pounds increase in live-weight. If the 
infixed food contain no straw-chaff, and only a 
moderate amount of hay-chaff, the average amount 
of dry substance consumed will be the less, and 
the average proportion or Increase the more, or 
vice versa. Accordingly, we have assumed that on 
a liberal mixture of oil-cake, clover-chaff and 
swedes, as little as l.ioo pounds dry substance 
may be required to produce loo pounds Increase, 
and as much as 11 pounds Increase may he pro¬ 
duced per 1,000 pounds live-weight per week. 
•* The articles whlchjyou are accustomed to speak 
of as dry foods, Still contain some water. Thus, cakes 
contain from one-eighth to one-ninth, and grain, 
hay. and straw, about one-sixth of their weight of I 
water; whilst swedes do not contain more than 10 
to 12, or mangolds more than 12 to 13 per cent, of 
really dry or solid matter; but the monster roots 
of which we hear so much, sometimes contain 
only about t wo-thirds as much dry matter as mod¬ 
erately-sized and well-matured roots should do. 
Of really dry substance, such as my estimates 
given above require, 1800 to 1300 lbs., say 1130 lbs., 
would, In round numbers, be supplied In the fol¬ 
lowing amounts of each of the several descriptions 
of food enumerated, supposing them to bo ot fair 
average composition in that respect. 
A.MuUInt ill' KACU FOOD CONTAINING 1*260 I,B& DRY 
MATTER. 
Cukes........... .12J* owls, 
Grain or Hay.. 13 
Swedish Turnips. 6 tons 
Maugolds... 
“ The question arises—What would be the cost of 
1260 lbs. ot dry substance, made up of a suitable 
mixture of these various foods, to yield 100 lbs. 
Increase In live weight, and whether this would be 
less or more than the 100 lbs. increase would sell 
for ? 
“ Well-bred and moderately fattened oxen should 
yield 58 to 60 per cent, carcass In fasted live-w eight; 
very fat oxen may yield from 65 to 70 per cent. 
But of the Increase obtained during what may be 
called the fattening period of moderately fattened 
oxen, It may be reckoned that about 70 per cent, 
will be carcass. Supposing you get 3d. per lb. for 
this, the selling value or your loo lbs. Increase In 
live-weight will be arts. fid. .Now, 1 think If you 
try to make up 1260 lbs. of dry substance by a suit¬ 
able fattening mixture of the foregoing foods, you 
will find that It will cost, you considerably more 
than 46s. Sd. Even If roots alone were used, which 
would not be considered good fattening food, the 
cost would be more If they were reckoned at their 
selling price, though less If taken at what Is called 
their “ consuming value.” But with no good fat¬ 
tening mixture of cake or grain, hay-chaff, and 
roots, could 1250 lbs. of dry matter be obtained for 
anything approaching the sum I have estimated 
as the value of the Increase It will produce. 
Cost of Manure from Farm Animals. 
“ It is further to be borne tn mind tliat, weight for 
weight, store stock Is generally dearer than fat 
stock. You havo also to add to the cost of the 
food various other charges, such as rent of build¬ 
ings, appliances, attendance and risk. Taking all 
these things into account, I think It is evident that 
there must always be a very considerable propor¬ 
tion of the cost of feeding, although varying great¬ 
ly according to Circumstances, which must be 
taken to represent the cost of the manure. 
“ In 1876, the Council of the Royal Agricultural 
Society of England appointed a committee to con¬ 
sider the question of the valuation of unexhausted 
manures, with reference to the provisions of the 
Agricultural Holding Act; and a table ot the esti¬ 
mated value of the manure obtained by the con¬ 
sumption of different articles of food, which I had 
first published about 16 years previously, and after 
reconsideration republished more recently, was 
was much discussed and criticised. The general 
impression arrived at was, I think, that my esti¬ 
mates of manure-value were too high. Accord- 
lrgiy, Dr. Gilbert and I selected linseed cake as 
the best known article ot purchased cattle-food, 
and, after deducting my estimate of the manure- 
value from the cost of the cake, we endeavored to 
calculate wnether the remainder of the cost could 
be recovered In the increased value of the animal. 
The best linseed cake was then quoted at £12, ios. 
per ton. and deducting the manure-value as given 
in my table, namely, £4,12s. 6d„ there was left 
£1, its. 6d. to be charged against the animal, and 
calculation led us to the conclusion that It was ex¬ 
tremely doubtful whether this amount could he 
recovered In Its increased value. In fact, linseed 
cake appeared to us to command what may be 
called a fancy price. At any rate, It was quite 
certain that It could not be profitably used. If not 
fully as much, or even more, than the amount of 
my estimate were charged against the manure. 
“ Although In the foregoing illustrations I have 
confined my attention to oxen, if the same mode 
of calculation were applied to sheep and to pigs, 
It would be found In their case also that the cost 
of their food Is more than the value of the Increase 
it produces. Notwithstanding that the contrary 
view Is so frequently assumed, the use of the term 
“consuming value,” as distinguished from selling 
price, seems to recognize that food stuffs have a 
value other than as food alone. If restrictions 
upon the sale of roots, hay and straw, were abol¬ 
ished, these articles would soon cease to have 
what may be called a fancy price; and the differ¬ 
ence between the so-called “consuming value,” 
and the real selling price, would more nearly rep¬ 
resent the value of the manure. 
Conclusions 
" In the former part of my address, I have shown 
that, beyond a certain limit, the Increase of crop 
does not keep pace with the Increase in the 
amount of manure applied to the land, and that 
this Is especially the case In advancing from 
high to still higher farming. I have now ad- 
duced evidence which must, 1 think, convince you 
that the manures of the farm cost money. It 
seems to me that an obvious deduction from these 
two facts Is, that to apply manure lu such quan¬ 
tity as to obtain a diminished produce for a given 
amount of It, can only be profitable when the 
price of produce rises, and not when It falls, so 
tar, however, as increased production Is to be 
attained by the exercise or freedom. Intelligence, 
and economy In management, so as to get the 
maximum amount and value of produce lrora the 
manure that Is applied to the land, and the max¬ 
imum amount and value of meat and manure for 
the outlay In store-stock and in food, increased 
production Is a necessity of the times, and would 
prove the best remedy tor lower prices of tarm 
produce. 
"It Is a somewhat humiliating admission to make, 
though so far tt has proved to be too true, that 
the virgin soils and plains of the United States 
and Canada can produce, and seed to this coun¬ 
try, grain and meat cheaper than they can be pro¬ 
duced on our ow u soils at home, with all our boast¬ 
ed skill and science. The opinion expressed by 
some, that we shall again become exporters of 
grain, Is altogether chimerical. But we have at 
any rate the cost ot transit In favor of home pro¬ 
duction, This, though a less considerable pro¬ 
tection m the ease of grain, must always be a ma¬ 
terial Item In the. case of live animals, and of 
meat; and the rearing and feeding ot stock must 
always form an Important branch of our farming. 
‘ ls such a generally accepted opinion that the 
agriculture of Great Britain la superior to that, of 
any other country,, that you will perhaps he dis¬ 
posed to resent the allegation that there la very 
much in your praettee which requires improve¬ 
ment. During the last thirty or forty years, our 
knowledge of the productive effects of different 
manures, of the food requirements of different 
animals, of the Increase they should yield, aud of 
the value ot the manure they produce, has made 
great progress. But comparatively few British 
rarmera pay atteuttou to such subjects, or care to 
avail themselves of the information at their dis¬ 
posal. It is true that much of the existing data Is 
not yet available In a form which would be easily 
Intelligible to farmers generally, but this Is be¬ 
cause there Is little demand tor such knowledge.” 
'fitfrarj ®isrfllauj, 
AN UGLY G-IRL, 
(Continued from page 382.) 
CHAPTER XXVI, 
CLEMENT DUN FORTH HINTS AT MISCHIEF. 
“So yon have relented at last,” were his first 
words, spoken In mild reproach. “ upon my word, 
my dear fellow, this has scarcely been generous 
treatment. I did not think yon would have me 
feel the loss of Irene’s championship so quickly.” 
“ I do not understand you |" the astonished Noel 
exclaimed. 
" Indeed! And yet T speak plainly enough. I 
repeat that I have felt, both surprised and hurt, at 
being kept at a distance from the man to whom 
T hope, at some not far distant day, to be nearly 
related. AH yesterday I danced attendance here, 
expecting every minute that you would ask tor 
me, till I confess that 1 grew out of humor, and 
went hack to Corby In disgust.” 
" Why do you stand on such ceremony ? I was 
equally desirous of seeing you. Y ou are not al¬ 
ways so punctilious,” Noel retorted. 
“ Wby <M I not walk In here, as so intimate a 
friend might naturally conclude that he could do 
unhidden? Because I was given to understand 
that I was not to attempt anything of the kind. 
At one time, when 1 Inquired for you, I was In¬ 
formed that Lord CarLsforde was engaged; at 
another that he was resting, and must not be dis¬ 
turbed ; and this, although I knew that a greater 
stranger—the German SQtiant —had been In your 
room for hours.” 
Noel was perplexed, and half Inclined to be In¬ 
credulous ; yet how could be conress this with the 
speaker looking so boldly into Ids eyes ? 
“ It may have been One of Mrs. Hurst’s well- 
meant but mistaken arrangements," he said, du¬ 
biously. “ It is Just possible that she fancied’ two 
visitors in one day would be too much for me. She 
forgets that I am no longer the helpless invalid, 
but almost ready to take flight.” 
Clement Dunforth elevated his eyebrows. 
“ Really! Ah ! you mean that you are longing to 
make the tour ol the domain, and so on. Well, 
I dare say. Dr. Monson will not object to your tak¬ 
ing a dally drive in the park.” 
“I mean nothing of the kind.” responded Noel, 
provoked at his tone. “ I consider that I am now 
sufficiently recovered to go back to town ; and as 
soon as Irene writes to say that I can return with¬ 
out any tnconvenience to her—poor girl! I do not 
wish to add to the number of her burdens — I 
shall leave Carlsforde. Till I can do this, I prefer to 
remain quietly in the apartments I am now occu¬ 
pying.” 
“ But my dear Camrorde, you are not, you can¬ 
not be serious. Have you reflected on the position 
in which you will And yourself if you quit this 
house, without leaving yourself and opening for 
returning hither as Its master 7" 
“ I have reflected,” said Noel, firmly, though his 
pale cheek flushed, and his brows contracted.. 
“ But I cannot avail myself of the opening at 
which you hint; and, after all, I shall but find 
myself In the old position.” 
“ By no means. Your berth has been filled up, 
and in your present state of health tt will be some 
time before you can hope to obtalu another.” 
Noel knew this but too well, and was silent, till 
Clement Dunforth. with an appearance of friendly 
anxiety, inquired what he proposed doing. 
“ Settling on Mrs. Estcourt. and her children the 
few hundreds which 1 am Informed are all I can 
legally call mine, and then pushing my fortunes 
in one of the colonies.” 
“ if your mind is made up to this,” said Clement, 
slowly—"if you are quite sure you mean this, I 
may be able to assist you. I happen to know two 
or three persons who are connected with colonial 
agencies. Will you give me permission to ad¬ 
dress them in your behalf; or is this scheme you 
are mooting nothing more than a hastily formed 
plan which may yet he set aside ? I cannot torget, 
If you do. that the heiress Is not likely to prove in¬ 
vulnerable. tt addressed by such a veritable hero 
of romance as yourself—still suaken-eyed and in¬ 
teresting—the victim of an enterprise attempted 
tor her sake. She could not prove a hard-hearted 
damsel, if you said to her. - reward me for all I 
have gone through with your hand and fortune.’ ” 
Noel turned from the speaker with a gesture of 
annoyance. What conld be his motive for sug¬ 
gesting such a line of conduct ? 
“ When l want, a reward,” he coldly replied. “ I 
will remember all you have said; till then, as this 
mode of speaktng of a very unfortunate young 
lady positively disgusts me, suppose we change the 
subject.” 
•• certainly, we ■will,'' was the ready response. 
“ An rt although, as a man of the world myself, i 
cannot say that you are acting pradently In refus¬ 
ing such a golden chance, still, It Is Just what I ex¬ 
pected of Irene’s brother. One more question, 
which you must please to understand Is not dicta¬ 
ted by impertinent curiosity, but. that my replies 
to the questions the agents will put to me may 
be clear and correct: do you propose going abroad 
alone?” 
“ Why do you ask ? Have you any Idea of ac¬ 
companying me ?” queried Noel, with some reluc¬ 
tance. 
In many respects the companionship of a shrewd 
fellow like Clement Duniorth. might be advanta¬ 
geous ; but he did not Uke him well enough to hall 
the prospect wlih much pleasure. 
"I? No, thank you. There are ways of earn¬ 
ing money in London as well as In the gold fields 
or diamond diggings; and I decidedly prefer rely¬ 
ing on my brains to any mere manual labor. My 
meaning was this: do you intend taking a wife 
with you? 
" you think,” was the vehement retort, 
“that I would be so dishonorable as to ask any wo¬ 
man to wed me, knowing that I have no home to 
offer her ?” 
