Domestic Animals: History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy.Allen, Richard Lamb
Science
Domestic Animals: History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy.
Allen, Richard Lamb
Domestic animals
This is a nice point, and none without a practised eye and touch, can
choose such as will make the best return for the food consumed. The
characteristics of choice animals, heretofore enumerated, are
particularly essential in those intended for profitable fattening. But
the most important of all, is that firm mellowness, and quick elasticity
of touch, which unerringly mark the kindly feeder and profitable
bullock. When other means for ascertaining fail, it is a safe rule to
select the best-conditioned animals, out of a herd of grass-fed; for if
all were of equal flesh and health, when turned out, those which have
thriven most on their summer pasture, will generally fatten quickest on
their fall and winter keep. Only the best should be selected. The
remainder, after consuming the coarser forage, may be at once disposed
of for early use. From repeated trials, it is found that the carcass of
stall-fed animals will barely return the value of the materials
consumed, and their manure is generally the only compensation for the
time and attention bestowed. None but choice, thrifty beasts will pay
for their food and attention, and all others will make their best
returns, by an immediate disposal, after the surplus fodder is gone.
[Illustration: Fig. 12.
Points of Cattle Illustrated.
EXPLANATION.--A, forehead; B, face; C, cheek; D, muzzle; E, neck; F,
neck vein; G, shoulder point; H, arm; I, shank; J, gambril, or hock; K,
elbow; L, brisket, bosom, or breast; M, shoulder; N, crops; O, loin; P,
hip, hucks, hocks, or huckles; Q, crupper bone, or sacrum; R, rump, or
pin-bone; S, round bone, thurl, or whirl; T, buttock; U, thigh, or
gaskit; V, flank; W, plates; X, back, or chine; Y, throat; Z, chest.]
Stall-Feeding.
This ought to be commenced early in the season. An ox may be fed in a
box-stall, or if accustomed to a mate, they do better by tying together
with sufficient room, yet not so near as to allow of injuring each
other. The building should be warm, but not hot; well ventilated, yet
having no current of cold air passing through; and as dark as possible.
The stall ought to be kept clean and dry, and a deep bed of clean straw
is of decided advantage.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account