Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1851-11-11
OBJ 9armet:
Cutting Straw for Cattle.

OS e3lHt titc DSSt dilu most eco
n0lhfcal food that can be used for
the cattle on farm, and by which
the largest number Of animals may
be Kept on a giVonGrantity OF food
1t IS greatly 10 be wondered at that
tie chopping and cooking system
does not make more headway than
1t really docs, when we consider
the advantages 10 be derived from
it. But many farmers are apt 10
look OH anything modern with an
air Of mistrust, and are afraid to
try the experiment; time, however,
changes all things, and we hope 70
see the day when the farmer will
have al tie food cooked for his
stock, for the same reason that he
now cooks his own. Many intcIIi-
. gent farmers are already beginning
TO acknowledge the benefits Of this
method of treating the food Of
tIieir fatting cattle, aud say that the
stock thrive on il and gain more
weight in a given time, with The
same quantity of food, than they do
by the ordinary method If such
isreally the case that fattng cattle
10 so remarkably we'll on it, the
lean stock must DO the same. The
p.int chiefly to be considered, then,
is the labor in boiling and prepar-
ing the food in the proper manner.
A man wlII cook food sufficient for
twenty -four head of cattle for one
day in 81 < hours, the chopping be-
ing mefel IL secondary considera-
ton, VIII ere steam power is en-
pioyed. The best method OF cook
iagis hat where steam is used for
Nesting the recepticle in which the
foo.l to be cooked is placed, as it
prevents the possibility Of fhe food
getting in anyss!egree pan-burnt, or
set on. y Tie steam is supplied
from boiler, similar to that Of a
steam engine, BY pip and trav-
erses roana the pans in which the
food i. placed. These pans are
made the one within the other; the
steaa enters betwixt them and fills
The space, thus heating the whole
regularly and speedily, without fear
OF burning the food. The outer
pan has d hole in the bottom, fur
lisIed with stop;cock. so that the
condensed steam can be let out er
retained at pleasure, The whole
is exceedingly simple, and can be
worked almost by a child, without
fear Of accident. The animal,
when its food is chopped and cooked
IN Ills manner, has not to spend
half lis time in mastieating tough
stra US, but il. can fill itself sufli-
cientIy in a short space ofttme, and
then lie down to rest, and digest The
food sly allowed. The manure
dropped d also greater in value
than by the other method, and the
whole will amply repay The farmer
tor the additional expdnse incurred
in preparing the food. What is
good for one must be good for
many; il ilc cutting Of food be good
for cattle, ii must and is acl1nowl-
edged 10 be, for bofses, (for dra4ght
horses especially as they 500 ner
fill themselves on ohopp, than bay
Ing 10 pull their proyender from the
rack: the whole is also clean eaten
up; thereis no wasted, as there is
when the food is UNCUT. Whoever
wilE1akc the trouble to Try the ex-
pertinent, will find that, out Of the
uncut hay or clover given to horse,
one>ffth at the very least, is wasted,
and the animal not doing SO well.
Il is The opinion Of some that if the
straw and hay grown on The farm,
with just sufficient of the former
preserved for thatchlIfg, were con
,rrted iato cha0, the improved CEN
dEtion of The manure would amply
rtfay for the additional expense in
cutting il, and with great show 81
probability, besides Keeping double
Tie quantity Of stock If we take
the trouble to examine the farm