1846. THE CULTIVATOR. 219 
in the stall, and in such a temperature that a moderate 
perspiration is constantly going- on, thrive faster than 
those which are allowed to run in yards, and have shel¬ 
ter under sheds. At all events the cattle should be 
made as comfortable as possible, as quietude conduces 
much to the secretion of fat. 
It is usual to feed first in the morning with hay, and 
At seven o’clock give them one-half of the provender 
oV meal allowed for the day, after which they are 
watered, either in the stall or are turned into the yard 
to drink at a trough. Then tied again in their stalls 
amj fed with what hay or straw they will eat till seven 
in the evening, when the other half of their day’s al¬ 
lowance is given them. If their food is chiefly pota¬ 
toes or other succulent vegetables, they will require no 
water—indeed if they are each fed with a bushel of 
vegetables per day, considerable meal, say four quarts 
to each animal, may be given in addition, without gene¬ 
rally exciting thirst. 
As to the kind of stock most proper to be selected 
for fattening, farmers are not fully agreed, some pre¬ 
ferring to buy oxen from 4 to 6 years old, and others steers 
from 2 to 3 years old. Some of the best farmers to whom 
Mr. Colman refers, prefer raising their own cattle, as on 
the whole most profitable, and to this Mr. C. also agrees. 
But whatever the age of the cattle chosen, all observing 
farmers agree, that small-boned, medium-sized animals, 
of a symmetrical form, and with a skin which possesses 
what is technically called the right feel, will fatten most 
profitably. Mr. Colman quotes from an English writer 
an excellent description of an ox best suited to the stall, 
which we think may with advantage be inserted here. 
“ A well shaped ox should have a small head, large 
full eyes, with a placid countenance, as indicating do¬ 
cility, and a consequent disposition to get fat; a fine 
muzzle and open nostrils; the throat should be clean, 
showing a protuberance of fat under the root of the 
tongue; long in the neck, but wide and deep in the 
shoulders; the back should be broad and straight near 
to the setting on of the tail, with the rump-points fat 
and coming well up to it; the barrel should be round, 
wide across the loins, and the girth deep behind the 
shoulders, with the space between the hip-bone and the 
first rib very small; the fore legs should be short and 
wide apart, so as to present a broad appearance to the 
chest, and the hind legs should be well shut in the 
twist, the seam in the middle of which should be well 
filled, and the flanks should be full and heavy. A 
form such as this, is not only the best for affording the 
greatest weight, but will also be generally found to lay' 
the flesh upon the prime parts, to produce the least 
quantity of offal, with such a quantity of tallow as, em¬ 
phatically speaking in the butcher’s phrase, will cause 
the animal to die well.” 
The author of the above remarks observes, that they 
are not the only marks which indicate a propensity to 
fatten, and concludes by stating that —“ the state of the 
hide and flesh is of the first importance, as the essential 
property of handling well. 
As to the 'profit of stall-feeding, it is obvious that 
they must depend on various contingencies; as the 
value of the articles consumed as food, the price of beef 
in the market, the skill and economy practised in feed¬ 
ing, &c., &c. Mr. Colman gives many examples 
where an accurate account of all the expense was kept 
and compared with the amount received for the ani¬ 
mals when sold, showing the profit or loss. In nearly 
every case, the balance exhibits a loss against the cat¬ 
tle. It should be observed, however, that the articles 
consumed by the cattle are estimated at the current pri¬ 
ces. This is deserving some consideration. As Mr. 
C. well remarks, “ these articles are high, because far¬ 
mers are not willing to sell; or rather they have not 
the articles to sell because they require them for the 
purpose of fatting their cattle. If the farmers should 
choose, instead of fattening their cattle, to sell their hay 
and corn, the supply would greatly reduce the price; 
and therefore, in the estimation of the cost of fattening 
cattle, these articles should be charged at the prices 
they would bear if cattle were not fattened. The ac¬ 
count then would present a different aspect.” Another 
consideration of great importance should be borne in 
mind, and that is the advantage of consuming the pro¬ 
duce of the farm upon the farm, and thus keeping up or 
increasing its fertility. 
In relation to the adoption of some system by which 
better returns in fattening cattle might be realized, Mr. 
Colman observes — se It has been supposed that farmers, 
by going extensively into the cultivation of esculent 
roots, such as carrots, ruta-bagas, parsneps, or mangel- 
wurtzel, could fatten cattle to much more advantage, or 
rather at much less expense than on hay or corn. On 
this subject we want light, and that which springs from 
actual and intelligent experience. My belief is, that 
for the fattening of cattle, when the coarse fodder is 
well saved, few r crops are more profitable to the farmer 
than a crop of Indian corn at the rate of seventy-five 
bushels to the acre. Next to corn, potatoes at the rate 
of four hundred bushels per acre, would be a profitable 
crop.” In the number of bushels which may be 
produced on an acre, he admits that common turneps, 
ruta-baga, or mangel-vvurtzel, may exceed potatoes; 
but he thinks “ more nutritive matter may be obtained 
from one hundred bushels of potatoes, than from two 
hundred of common turneps.” He deems the ruta-baga 
and mangel-wurtzel superior to the common turnep, 
but still much inferior to the best potatoes. is An ex¬ 
perienced farmer,” says Mr. Colman, “ is of opinion that 
a hundred bushels of potatoes will fatten an ox. Ano¬ 
ther says, that he allows twenty-five bushels of corn to 
fatten an ox, and but little hay will be required. A 
very good farmer in Charlemont, speaks very strongly 
in favor of potatoes for fattening cattle. A cow fatted 
by him on potatoes, showed one hundred pounds of 
tallow. The experience of many farmers confirms this 
estimate of their value. Yet one of the best feeders in 
Deerfield disapproves the use of them. I believe this, 
however, to be more the effect of prejudice than care¬ 
ful experience.” 
As to cooking food for cattle, Mr. Colman observes, 
that but few trials had been made within his knowledge, 
and these not sufficiently exact to lead to confident con¬ 
clusions. ee One farmer in Coleraine is in favor of 
cooking his potatoes for stock. The experiments of 
another farmer in Deerfield, as to cooking vegetables of 
different kinds, and Indian meal, satisfied him that the 
advantages, if any, derived from it, were not an equiva¬ 
lent for the increased trouble aud expense. Some very 
exact experiments made in Scotland, in relation to this 
subject, lead to the same conclusions.” 
In relation to the gain of fatting cattle, two pounds 
per day, live weight, is considered good. The largest 
gain mentioned in Mr. Colman's report, is three pounds 
| per day. To give this gain, the animal is supposed to 
I require one peck of corn-meal, or its equivalent, 
I and from twenty-five to twenty-eight pounds of hay 
j per day. Assuming this as the basis, it would be easy 
to ascertain by a calculation of the amount of the food 
consumed and the flesh gained, reckoned at current pri¬ 
ces, whether the animal was paying the owner a profit. 
PROTECTION AGAINST INSECTS. 
Mr. Editor. —I have been troubled in cultivating 
melons, with a small brown grub or maggot, which de¬ 
stroys the root, and the first indication is the withering 
of the plant. I have succeeded in destroying these in 
the following manner:—When discovered I apply a 
strong decoction of tobacco to each plant, pouring it 
about the roots, and have never known it fail. There 
is no danger of getting it too strong. R. B. Morrell. 
Painting Houses. —Paint applied to the exterior of 
buildings late in autumn or in winter, will endure twice 
as long as when applied early in summer in hot weather. 
In the former case it dries slowly, and becomes very 
hard like a glazed surface, not easily affected afterwards 
by weather, or worn off by the beating of storms. But 
in very hot weather, the oil of the paint soaks into the 
wood at once, as into a sponge, leaving the lead nearly 
dry and ready to crumble oft. 
