Eastern times. [volume] (Bath, Me.) 1846-1857, 1854-11-23
Feeding Of Animals.

A curious economical question, in connection
with the value ofvegetable produce in feeding
cattle, presents itself TO US when we come tc
compare the proportion of human food which
may be obtained from the same weight of Ter
bage when cattle are fed with it for different
immediate purposes.
A ton hay may be given to bullock 10 be
converted into beef Another ron Of the same
hay may be given TO cow to be converted into
milk. Would The beef or The milk produced
contain the larger supply Of food for man q
We have rather imperfect data TO rely upon in
answering this question, but they lead US 10
very interesting results.
/. According to Sir John Sinclair. the
same heritage which will add lI2 ID. to the
weight Of an OK, will enable COW 10 yield 45O
wine gallons, or 5000 ID. of milk. This milk
will contain $50 ID. Of dry curd, l60 ID. Of but
ter, $50 ID. of sugar, and Is ID. of saline mat
ter while the l12 ID. of beef will not contain
more than 25 ID. or 80 ID. Of dry muscle, fa,,
and saline matter together; that is 10 say, the
same weight of herbage which will produce
less than 80 lb Of dry human food in the form
Of beef, will yield 500 h. in the form milk.
2. But this statement Of Sir John Sinclair's
is, | fear, not TO be relied upon. We have
another, however, something different, from
Riedesel, Continental authority. He says
that the same quantity of hay will produce
either 100 10. of beef. or 100 imperial gallons
$1,000 lb) ofmilk. This quantity Of milk con-
iains only $50 10. of dry food, but il is still five
times as much as is contained in the beef
This statement Of Riedesel is also to be re-
ceived with hesiation; but the subject is inter-
esting and important, as well as curious, and is
deserving Of furthe. investigation. Should The
population of the country ever become so dense
as 10 render rigorous economy of food ma
lional question, butcher meat, if The above data
deserve any relance-wil be banished form
our tables, and a milk diet will be the daily
susienance Of almost all class OF society.
The indications of theory, and the results of
general practice, in regard to The nutritive pow
er Of different vegetable substances, are modi-
fled BY many circumstances which ought TO be
borne in mind. Whether fed for work, or for
the production Of flesh or milk, the effect Of
the food given TO animals will depend partly on
the kind, breed, and constitution Of the animal
Itself on the general treatment to which il is
subjected, and The place in which it is kept
on lis size and state Of health-and on the form
in which the food itself is given.
l. The breed or constitution, every feeder
knows, has great influence on the apparent
value Of food. Some breeds, like the improved
short-horn, have naturartendency, TO fatten,
which makes them increase in weight more
rapidly than other breeds, when fed upon the
same food. And even in the same breed, the
rapidity with which one animal lays on flesh
move profitable to the farmer than others which
are fed along with it.
2. Warmth and shelter, cause the same
amount Of food 10 60 farther, as do also gentle
treatment and the absence Of glaring light
Sheep have produced double the weight of NUT
ton from the same weight Of vegetable food
when fed under shelter, and kept undislurbed
and in the dark. Ii is probably from this bene-
fcial influence Of warmth that, in the North
American states, difference Of 25 per cent is
observed in favor Of the spring and summer
over the winter feeding Of the pigs upon siln-
lar food.
3. The form in ,chich the foods giren is Of
no less importance. Grass newlS cut goes
farther than after it is made into hay; and the
opinion is now becoming very generally preva-
lent, that steamed, boiled, or otherwise pre-
pared food is more wholesome for cattle, and
more economical to the feeder, than the same
food given in dry state.
In the case of horses, the difference between
the practice Of giving all the food dry and IN
cut, and that of giving all the hay cut with the
oats and beans crushed, and All evening meal
Of steamed food, is snch as to effect saving OF
nearly one-lhird. Thus, the some Wagon hor-
ses which consumed l2 bushels of oats per
week, and IA stones Of hay, when given uncut,
uncrushed, and uncooked, were kept ia good
condition by 2 l-2 bushels Of oats, s stones OF
hay, and ID, Of linseed when the grain was
crushed, the hay cut into half-iDch chaff, and
the linseed with little bean, meal and cut hay
made into steamed meal-fed in the evening. y
4. hemalting and sprouting Of barley is
by many practical men considered TO increase
its nu,r;iive qualities. Il is certain that, when
mixed with boiled potatoes TO the extent Oi
three or four per cent, and kept warm for q
few hours, bruised malt produces prepared
feed which is much relshed by mich cows, and
profitable 10 the dairy-man. There is rea,
son to believe that similar mixtures with other
kinds Of food would produce similar beneficial
effects.
Mr.. Hudson, of Castle Acre, feeds his farm
horses on 1a ID. Of sprOuted barley a-day. be-
sides their fodder; and this, on his light land
keeps them in good condition. 1t is prepares
by sleeping the barley for "a hours, and ther
putting it into heap and turning it over fo