Sowerby, | | | | | | | | Aylesby, North | | | | | | ad | | Lincolnshire | 112 | 28 | Cut Oat Sheaf.| ... | lib.*| 8 0? ---+------------------+------+-------+------+--------+---------+------+------ Where an asterisk (*) is attached to any item, it is to be understood that the corn has been bruised or ground, or the hay or straw has been cut into chaff. Where a dagger (+) is appended, the article so marked has been boiled or steamed. A mark of interrogation (?) indicates that the result so marked is uncertain, owing to some indefiniteness in the account given. On feeding horses with pulped roots, Mr. Slater, of Weston Colville, Cambridgeshire, says:-- I give all my cart horses a bushel per day of pulped mangel, mixed with straw and corn-chaff. I begin in September, and continue using them all winter and until late in the summer, nearly, if not quite, all the year round, beginning, however, with smaller quantities, about a peck, and then half a bushel, the first week or two, as too many of the young-growing mangel would not suit the stock. I believe pulped mangels, with chaff, are the best, cheapest, and most healthy food horses can eat. I always find my horses miss them when I have none, late in the summer. I give them fresh ground every day. Young store beasts, colts, &c., do well with them. * * * * * [Footnote 20: Five pounds of linseed will make about seven gallons of gruel, and suffice for five good-sized calves; considerable allowance must, however, be made for differences of quality in the linseed, that from India not being gelatinous enough, and therefore boiling hard, instead of "coming down kindly."] [Footnote 21: "Journal of the Royal Agricultural Society," vol. xxxix.] [Footnote 22: From Mr. Horsfall's Essay on Dairy Management, in "Journal of Royal Agricultural Society," vol. xviii., part i.] PART IV. MEAT, MILK, AND BUTTER. SECTION I. MEAT. No one ought to feel a greater interest in the subject of meat in all its branches than the stock feeder. Just in proportion as this kind of food is agreeable to the taste, easily digestible, and rich in nutriment, will the demand for it increase. The quality of meat is, in fact, a primary consideration with the producer of that article; and he whose beef and mutton are the most tender and the best flavored will make the most profit.